Lao Food Recipe

Galabao – Lao Steamed Buns

Galabao is a steamed bun from Laos. It’s a fluffy cloud filled with seasoned pork noodles and a piece of hard boiled egg. These buns are common Lao snacks any busy family.

Below is a top down video of a different recipe for galabao. Try them both!

Galabao

All over Asia, there are variations of steamed buns, but my favorite is the Lao steamed bun called Galapao. Its stuffed with a delicious seasoned pork noodle mixture with a side of hard boiled egg. These fluffy clouds are all the range for your go to snack.
Prep Time45 mins
Cook Time15 mins
Course: Appetizer, Snack
Cuisine: Lao, laotian
Keyword: buns, lao, lao food, lao food movement, laos, laos angeles, steamed buns
Servings: 8 buns
Author: Saeng

Equipment

  • Equipment:
  • Steamer
  • parchment paper

Ingredients

Dough

  • 1.5 tsp yeast
  • 1.5 tbsp sugar
  • 8 fl oz warm water
  • 300 g sifted red lotus flour plus 90g after rise
  • 2 tbsp butter
  • 1 tsp salt

Filling

  • 150 g ground pork 10.5oz
  • ½ cup glass noodles
  • ¼ cup spring onions diced
  • ¼ cup onions diced
  • ½ tsp msg
  • Pinch of black pepper
  • 1 tsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice flour
  • 2 boiled eggs

Instructions

  • In a bowl of warm water, add the yeast and mix and then sugar. Let it sit for 5 mins.
  • In a large bowl, add the flour, salt, and yeast mixture. Mix it well then add the butter. Mix well and knead.
  • Heat an oven at 200F then turn it off and place the dough in the oven for 45 mins.
  • Make filling: Add ground pork, cooked glass noodles, spring onions, yellow onions, msg, black pepper, fish sauce, oyster sauce, and rice flour then mix well.
  • Seperate the dough into 8 pieces
  • Roll dough into flat circles
  • Place a quarter cup of filling and quarter of an egg and fold
  • Rest for 10 minutes
  • Steam for 15 minutes

AboutSaeng

Sabaidee penong hi Fam! I am Saeng and I am a Los Angeles personal chef and cooking instructor. I love creating food media revolving around Lao recipes. I promote and advocate for all things Lao food. Thanks for visiting!

4 Comments

  1. Would you recommend just adding the 90g of additional flour during the first mix? Just wondering what the purpose of doing it in 2 rounds is, thank you!

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