Mini Banh Bao

Ingredients:

For the Dough:

  • 4 cups self-rising flour
  • 1½ cups milk
  • ½ cup white sugar


For the Filling:

  • 2 pounds ground pork
  • 2 cups imitation crab, chopped
  • 10 dried shiitake mushrooms
  • 1 cup white onion, finely chopped
  • 4 tablespoons oyster sauce
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon Chinese Five Spice


Instructions:

  1. Prepare the Mushrooms:

    • Soak the shiitake mushrooms in warm water for 2 hours until they soften. Once soft, chop the mushrooms into small cubes.

  2. Make the Dough:

    • In a large bowl, combine the flour and sugar. Gradually add the milk and mix until a dough forms. The dough should not be sticky to the touch. If it sticks while rolling, sprinkle a little flour to prevent sticking.
    • Let the dough rest for 30 minutes.

  3. Prepare the Filling:

    • In a mixing bowl, combine the ground pork, chopped crab, chopped mushrooms, chopped onion, oyster sauce, salt, pepper, and Chinese Five Spice.
    • Use a mixer to whip the meat mixture for 5 to 10 minutes until well combined.

  4. Set Up Steamer:

    • Prepare your steamer by ensuring it is clean and has sufficient water for steaming.

  5. Assemble the Banh Bao:

    • Divide the dough into 1-inch balls. Roll each ball into a 4-inch circle.
    • Place 1½ tablespoons of the meat mixture in the center of each dough circle.
    • Brush egg yolk around the edges of the dough for sealing.
    • Pleat and gather the edges at the top, pinching and twisting to seal.

  6. Steam the Banh Bao:

    • Place the Banh Bao in the steamer, ensuring they have space to expand as they will grow to double their size.
    • Steam for 12-15 minutes until cooked through.

  7. Storing or Using Leftover Filling:

    • If you have leftover filling, you can form it into balls and either cook them in chicken soup for another meal or freeze them for later use.

Every summer, the anticipation for our annual trek from Tucson to the serene waters of Long Lake began weeks in advance. As a child, the preparation ritual, especially making our beloved Mini Banh Bao, was as integral to our tradition as the journey itself.

Weeks before setting out, our kitchen would transform into a bustling workshop. Led by my mom, whose laughter and jokes filled the air, we would mix, roll, and fill. My sisters were adept at neatly pleating the dough, a skill that seemed to elude me during those early years.

As I grew and took on the role of making Banh Bao for my own family, I found my niche in crafting the flavors. While my versions never quite matched the nostalgic perfection of the original recipe, each batch was imbued with love and a personal touch that brought joy in its own right.

The filling—a savory mix of ground pork, chopped imitation crab, and plump shiitake mushrooms—was seasoned with a hint of Chinese Five Spice. As the weeks rolled on, we prepared dozens of these banh baos. Steamed and then cooled, they were packed away into the freezer, ready to accompany us on the road and to serve as delicious reminders of home throughout the week.

When the day of departure arrived and Tucson’s cityscape receded behind us, our white van, converted by my dad into a cozy camper, became a vessel of comfort and nostalgia. Though our trips involved little storytelling and mostly soft singing, the fatigue from the preparations often meant that once we had our fill of Banh Bao, we’d drift into a restful sleep.

Arriving at Long Lake was always a gentle affair. The expansive skies and tranquil waters invited us to unwind and disconnect. Here, under the vast Arizona stars, the flavors of our homemade Banh Baos lingered longer than their presence, reminding us of the joyful hours spent in preparation.

These trips, woven into the fabric of my adulthood with threads of dough and laughter, left a tapestry of memories that continue to bring joy. Today, whether enjoying a store-bought Banh Bao or one from my own recipe, each bite is a nostalgic nod to those blissful, bustling weeks leading up to our peaceful escapes to Long Lake.