[NOTE: Use baking POWDER, not baking soda. I don't know how to fix this in the video or how to add text to the video. Help?!]

Galabao (known as Banh Bao in Vietnam or steamed bun) is a real hidden gem in Asian cooking. Not fancy or show-offy at all - just simple, tasty food made with care and heart. You'll see them being sold in mom-and-pop restaurants as well as many asian grocers. The fluffy bun with its little bit of sweetness and the savory filling come together to make a humble but delicious treat that is great on-the-go!

This snack may not look like much on the outside, but it has so much flavor inside! The key is getting the bun just right - lightly sweet and perfectly fluffy with that special combo of baking powder and instant yeast. The dual leavening power is evident in the pillowy bun you see in the video.

I hope that by the end of the video you will also have the confidence to make your own at home!

Here are the ingredients and their measurements as well as the instructions:

Bread Ingredients:
900g All-Purpose Flour (more to flour your assembly surface)
10g Instant Yeast (or one packet)
1/2 tsp Salt
250g Sugar
5g Baking Powder
500ml Warm Milk
1 tbsp Avocado Oil (vegetable oil works too)

Filling Ingredients:
7 Large Eggs (6 hard-boiled, 1 uncooked)
1 package Chinese sausages (10 sausages total)
1 1/2 pounds Ground Pork
1 1/2 cups Diced Onions
1/2 cup Green Onions
2 tbsp Minced Garlic
1/2 tbsp Black Pepper (more to taste)
1/2 tbsp Salt (more to taste)
1/3 cup Oyster Sauce
A Pinch of MSG
3 tbsp Sriracha (optional)
Lots of water

Instructions:
1. Hard boil 6 eggs.
2. Warm up your milk on the stove on low heat. Once the milk starts to steam, it's warm. The milk should not be boiling.
3. Add a tablespoon of sugar to the milk (take this from the 250g) and mix until the sugar dissolves. Then pour the yeast on top (do not stir). Allow the yeast to bloom for 10 minutes. If your yeast becomes foamy, it means it's active; you can move on. If not, you need new yeast and must start over. (NOTE: While waiting for the yeast to bloom, peel your eggs and carefully place the leftover boiling water in the oven to warm it up. Later, we will need a warm spot to rest our dough, which is what we are creating with this hot water in the oven).
4. In a stand mixer, slowly combine your all-purpose flour, salt, remaining sugar, and baking powder.
5. Slowly add in your milk/yeast mixture and the avocado oil (now shown in video). Mix at level 2 on your stand mixer.
6. Let the stand mixer combine the dry and wet ingredients. Once the mixture forms a rough dough, continue to let the mixer knead the dough for 10 minutes at a low level (we had out mixer on at level 2 out of 10).
7. Once kneaded, remove the bowl from the stand mixer and place it in the oven with a wet towel covering the top of the bowl. (NOTE: You can also remove the pot of water from the oven at this time). Let the dough rise for 1 hour.
8. While you wait for the dough to rise, prepare all of the filling ingredients. Peel and quarter the hard-boiled eggs, cut the Chinese sausage into 1 to 2-inch pieces until you have 24 pieces, then dice the remainder and add it to the ground pork.
9. Mix the filling ingredients together (except the hard-boiled eggs, and 24 pieces of sausage). Cook a half tablespoon of the filling and taste and adjust the flavor. Repeat as needed.
10. At this time, also cut 24 parchment paper squares.
11. When the dough has doubled in size, remove it from the bowl, place it on a floured surface, and divide it into 24 equal pieces (our dough weighed 1600g, so each dough piece was approximately 66-67g).
12. Prepare your workstation with filling, eggs, sausage, dough, parchment paper, and top part of the steamer. Also, start boiling the water on the bottom part of the steamer. Make sure to put enough water that it will steam the buns and still have at least 1 in of water remaining. Refill between each batch of buns (or as needed).
13. Start making your steamed buns. Flatten a piece of dough until it is about 3 to 5 mm thick, using a rolling pin or your hands. Place a heaping tablespoon of pork filling in the middle, along with a slice of egg, and a sausage.
14. Bring opposite edges of the dough to the top/center of the filling and pinch to seal, then do the same with the remaining edges until it forms a large dumpling. Ensure there are no holes in the dough; if there are, pinch them closed.
15. Place it on the parchment paper and into the steamer top. (NOTE: Do not overcrowd the steamer; leave at least an inch of space between each bun, as the dough will expand as it cooks).
16. Once you've filled the steamer with buns, start the cooking process. 17. Steam for 15-20 minutes depending on your stove top/steamer.
18. Continue making and steaming the dumplings until you've finished cooking them all.

I'm so excited for you all to try this recipe. It's been so much fun making this video. Feel free to ask questions!

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