Nom Pao
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr 15 mins
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Cook Time
15 mins
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Resting Time
2 hrs 30 mins
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Total Time
1 hr 35 mins
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Servings
14 buns
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Course
Main Course, Appetizer
Nom Pao
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Nom pao are delicious little buns stuffed with a filling that is usually composed of meat, before being steamed. They are popular in Cambodia, as well as in the rest of Southeast Asia under different names.
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Ingredients
For brioche dough
- 4 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup milk (warm, at 75 F / 36˚C)
- 4 tablespoons vegetable oil
For the filling
- ½ lb ground pork (e.g. loin)
- 14 hard-boiled quail eggs
- 2 Chinese sausages (Lap Cheong, lạp xưởng), thinly sliced
- 8 large dried shiitakes ,rehydrated
- 2 scallions , finely chopped
- 2 cloves garlic , finely chopped
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 3 talks Chinese chive , finely chopped
Equipment
- Stand mixer
- Rolling pin
- Steamer basket
Instructions
Brioche dough
- In the bowl of a stand mixer, mix the warm milk and yeast, 1 teaspoon sugar and 1 tablespoon flour (taken from the total amount of sugar and flour). Mix well until the yeast dissolves completely, then allow the mixture to stand for 30 minutes until a foam forms on the surface.
- Then add the rest of the flour, the rest of the sugar, and using the dough hook, knead for 10 minutes until obtaining a homogeneous dough, that is flexible and non-sticky.
- Add a little flour if the dough is too sticky, or add a little warm milk if the dough is too dry.
- Cover the dough with a cloth and let it rise for 1h30, at room temperature, away from drafts.
- While the dough is resting, prepare the filling.
Filling
- Cut the mushrooms very finely. Set aside
- Mix ground pork with mushrooms, chives, onions, garlic, fish sauce, sugar, sesame oil, and white pepper. Mix well and let cool for 15 minutes.
- Form 14 stuffing balls by inserting 1 hard-boiled quail egg in the center of the dumpling.
Making of buns
- Place vegetable oil in a small bowl.
- Cut out 14 squares of 5 x 6 inches (12x15cm) of parchment paper.
- On a lightly floured work surface, degas the dough, and knead lightly. It must remain flexible and elastic. You should be able to stretch it slightly without tearing.
- Cut the dough into 14 equal pieces.
- Using a rolling pin, roll out the dough to form a ⅙-inch (3mm) thick disc.
- Thin out the edges of the disc to make it easier to fold and thus get the center of the disc thicker to solidify the center of the bun and accommodate the stuffing.
- Place a ball of filling and 3 slices of sausage in the center of a dough disc.
- Close the bun by wrapping the stuffing. To close the cake by bringing the edges up. Pinch the dough and turn the top of the bun to close tightly.
- Dip the bottom of the bun into the bowl containing the vegetable oil, then place it on a piece of parchment paper.
- Do the same with the rest of the discs of dough, stuffing balls and sausage slices.
- Steam the nom pao for 15 to 20 minutes after reaching boiling, in a steamer basket, covered.
- At the end of steaming, let the nom pao rest for 10 minutes before taking them out.
- Serve them warm or lukewarm.
Notes
- The nom pao can be kept for a few days in the refrigerator in an airtight box or in the freezer for a few weeks. They should be re-steamed for a few minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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