Vietnamese Banh bao Dumplings

Last Updated on October 20, 2024

Steamed pasta dumplings filled with meat mixture and quail eggs.

Ingredients:

For the dough: 500 g smooth flour 200 ml of coconut milk 1 sachet of sour cream powder 1 tsp salt For the meat mixture filling: 340 g Mass of pork in its own Hamé juice 1 tbsp Vasco da Gama soy sauce 1 tbsp salami (starch flour) 1 bunch cilantro 1 bunch spring onions ground black pepper to taste Other: 20 pcs quail eggs

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water

Procedure:

1. First, boil the quail eggs; place in cold water and boil for about 2 minutes from the moment of boiling, then cool the eggs under a stream of cold water and patiently peel
2. Cut the pork in its own juices into small pieces, mix in a bowl with the soy sauce, finely chopped spring onions, chopped coriander and pepper, mix well, season with salt and incorporate the solamyl
3. Put all the ingredients for the dough in a kneader and work out a smooth dough, turn it out onto a floured roll, shape into a roll and cut into 20 equal parts, form each piece of dough into a ball, which you then flatten – to form approximately equal oval pancakes, about half a centimetre thick
4. Place a spoonful of the meat mixture and one quail egg in the middle of each pancake, making sure the edges are loose – they will join together better. Press the edges together carefully
5. Steam the dumplings in a sieve for 15-20 minutes.

Note:

Source.