Ingredients : wheat flour 83%, tapioca starch 15%, raising agent: 1%, yeast 1%,

Warning for allergy sufferers: the product contains wheat.

Nutritional values/ 100g of product: Energy 1449 kJ / 346.32 kcal, fats 0.84g of which saturated fatty acids 0.11g, carbohydrates 74.45g of which sugars 5.17g, proteins 10.24g, salt 1.11g

Recipe for Bánh Bao Dumplings:

1. Dissolve 1 package of instant yeast and 100 g of sugar in 200 ml of fresh milk (or water). Stir the mixture. (Don't forget to reserve 2 tablespoons for coating the flour.) Knead the dough for 10 minutes. Add 1 tablespoon of oil to the mixture and knead for another 10 minutes.
2. Let the dough rise for 60 minutes.
3. Roll out the dough and stretch it into a sausage shape. Cut it into 8 pieces. Press and stretch each piece of dough until it is thin. Put the filling in each piece of dough and shape it into a dumpling shape. (Use baking flour to keep it from sticking to your hands.) Place each dumpling on a piece of parchment paper.
4. Steam the dumplings. Pour water into the steamer and boil it. (Add 2 tablespoons of vinegar to the water to make the dumplings white.) Steam the dumplings for 10 minutes. We remove the cover of the steam container, dry it and cover it again. Steam the dumplings for another 10 minutes. Then the dumplings are ready to serve.

Recipe for dumpling filling:

1. Boil 2 chicken eggs until soft, cut them into 8 pieces and also cut 8 pieces of sausage (separately).
2. Cut 2-3 small onions and 300 g of juda's ear into small pieces. Mix 250 g of ground pork and onion, sugar, monosodium glutamate, pepper, salt and cooking oil.
3. Use 8 pieces of thin paper to line the dumpling.