Vietnamese Bánh Bao with Pork

Step 1

If using frozen bánh bao dough, remove it from the freezer and let it sit at room temperature for 15 minutes until soft enough to handle without cracking.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—and set aside in a small bowl.

Step 3

Peel the hard-boiled eggs and cut each one lengthwise from top to bottom into two equal halves, then place on a plate.

Step 4

Drain the pickled daikon and carrot in a fine-mesh strainer, pressing gently with a spoon to remove excess liquid, and set aside.

Step 5

Heat a 10-inch skillet over medium-high heat for about 30 seconds until it is hot, then add the ground pork.

Step 6

Use a wooden spoon to break the pork into small crumbles as it cooks, stirring constantly for 5–6 minutes until no pink remains inside and the meat is light brown.

Step 7

Add the minced garlic and stir constantly for 30 seconds until the aroma becomes very fragrant, then add 2 tablespoons soy sauce and 1 teaspoon sugar.

Step 8

Stir everything together for 1 minute until the sugar dissolves and the mixture looks glossy, then taste and add a pinch of salt and pepper.

Step 9

Remove the skillet from heat and let the pork cool for 2 minutes, then transfer to a small bowl using a slotted spoon to drain excess liquid.

Step 10

Place each bánh bao dough piece on a clean cutting board, pinched side facing up.

Step 11

Use your thumbs to gently pry open each bun from the top seam, creating a pocket that opens like a book—do not tear the dough.

Step 12

Spoon about 1 tablespoon of the cooked pork filling into the pocket of each bun.

Step 13

Place one hard-boiled egg half into each bun, cut-side down, and finish with 1 tablespoon of the drained pickled vegetables.

Step 14

Gently close the top of each bun by pressing the seam together with your fingers so it stays shut.

Step 15

Fill a 3-quart pot with 2 cups of water and bring it to a boil over high heat, about 4 minutes.

Step 16

Place a bamboo steamer basket over the pot, then arrange the filled bánh bao inside in a single layer, seam-side up, without touching.

Step 17

Cover the steamer with its lid and steam for 8 minutes until the bun exterior looks shiny and slightly glossy.

Step 18

Carefully remove the steamer basket from the pot using oven mitts and transfer the buns to a serving plate.