Num Pao (Bao) នុំប៉ាវ is the Cambodian name for the Chinese Steamed Bun. While there may be a varieties of filling from sweet to savory I really like the pork, egg and sausage fillings. This is also how the Vietnamese make their steamed buns called Banh Bao.

Making Num Pao is a bit time consuming but to me it pays off because I get to enjoy it again for breakfast, lunch or as a snack some other time. Another benefit is that you get to control what you put inside and how much. I’ve purchase Num Pao before where I choose the biggest one only to regret because it’s all dough-y and there was very little fillings.

Ingredients
1 pkg 16 oz of steamed buns flour
6  hard boil eggs cut in half length-wise
3 Chinese sausages, diced & sliced
1 cup of milk
2 tablespoons vinegar
12 wax paper cut into 2×2 inches
1 tablespoon oil
½ cup of sugar

Filling mixture
½ lb ground pork
½ onion, chopped
1 tablespoon oyster sauce
1 teaspoon chopped garlic
1 teaspoon black pepper

Making the dough:
Prepared dough according to the direction on the package. Reserve about 2 tablespoons of flour and set aside. This will be use for dusting your work place and rolling pin. Dissolve sugar with milk and add the flour slowly. Mix well then knead to a dough. Knead for about 15-20 minutes. Add the oil and continue to knead another 10 minutes. Wrap the dough (or cover) and allow to sit for about 30 minutes. Once time is up, create a sausage like shape and divide it into 12 equal portions. Cover it with a damp cloth until it’s ready to use.

To make the filling:
Mix ground pork, onion, oyster sauce, chopped garlic and black pepper. You can add some diced Chinese sausage with the pork mixture or just used sliced ones.

Forming the bun:
Bring a pot of water (about 10 cups depending on the type of pot you are using) and add vinegar. Allow it to boil. In the meantime roll a piece of the dough thinly using the reserved flour to dust your work space, hands and rolling pin so it doesn’t stick. Lay a couple slice of Chinese sausage. Ad about 1 tablespoons of filling and top it with the halve egg.  To close the bun, gather the sides to the center, twist and pinch to seal. Lay the bun on a piece of wax paper. Keep forming to make 12 buns.

Lay them on a steamer making sure to leave ample space in between as the buns will fluff up and expand in size. Steam about 15 minutes then remove the lid and continue to steam another 10 minutes. Steamed bun is now ready to enjoy. Leftovers can be freeze by wrapping them individually and storing them in a zip-lock bag. When you want to eat them, just pop it in the microwave for about 1 minute and it’s as good as the first time.