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.
Servings: 8 buns
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
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!
Can I use reguLar flour for this recipes? Never see lotus flour. Thanks
AP flour is fine but it won’t turn out as white and fluffy. You could try using a mixture of AP flour and cake flour.
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!
its to help gradually feed the yeast