Banh Bao

In a large bowl, combine the ground pork, minced shallots, fish sauce, oyster sauce, and soy sauce. Mix well to ensure all ingredients are thoroughly incorporated. (Prep time: 5 minutes)

Cover the bowl and let the pork mixture marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. (Marinating time: 30 minutes)

In another large bowl, combine the self-rising flour, milk, and white sugar. Knead the mixture until a smooth and elastic dough forms. The dough should no longer be sticky to the touch. (Prep time: 15 minutes)

Cover the dough with a clean cheesecloth or a damp towel. Let it rest for about 5 minutes. This allows the gluten to relax, making the dough easier to work with. (Resting time: 5 minutes)

Divide the dough into 18 equal-sized balls. On a lightly floured work surface, use a rolling pin to roll each ball into a thin circle. (Prep time: 20 minutes)

Place a spoonful of the marinated pork mixture in the center of each dough circle. Top with 2 slices of Chinese sausage and a quarter of a hard-boiled egg. (Prep time: 15 minutes)

Gather the edges of each circle together, pinching and twisting to seal the bun securely. The bun should resemble a coin purse. (Prep time: 20 minutes)

Cut the waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square to prevent sticking during steaming. (Prep time: 10 minutes)

Arrange the buns in a steamer, spacing them about 1 inch apart to allow for expansion during steaming. Cover the steamer with a lid. (Prep time: 5 minutes)

Steam the buns over medium heat until they are puffed up and cooked through. This usually takes about 30 minutes. Be sure to check the water level in the steamer periodically and add more if necessary. (Steaming time: 30 minutes)

Carefully remove the steamed buns from the steamer and let them cool slightly before serving. Enjoy these delightful Banh Bao as a snack, appetizer, or part of a larger meal. (Cooling time: 10 minutes)