Banh Bao

• Filling:
• 1 pound ground pork
• 2 shallots, minced
• 2 tablespoons fish sauce
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• Dough:
• 4 1/2 cups self-rising flour
• 1 1/2 cups milk
• 3/4 cup white sugar
• 3 links Chinese sausages, sliced on the diagonal
• 4 hard-boiled eggs, peeled and quartered
• waxed paper

1. Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2. Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
3. Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
4. Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
5. Steam buns until puffed up, about 30 minutes.

filling, ground pork, shallots, fish sauce, oyster sauce, soy sauce, flour, milk, white sugar, links chinese sausages, eggs, paper

Taken from www.allrecipes.com/recipe/247055/banh-bao/ (may not work)