Galabao | Lao Steamed Bun
INTRODUCTION TO LAO STEAMED BUNS
Throughout Asia, steamed buns come in various forms, but my top pick is the Lao specialty known as Galabao. This comforting Lao food is commonly found as a morning street food. It features a delectable filling of seasoned pork mixed with noodles, accompanied by slices of Chinese sausage and a hard-boiled egg. I consider these buns my on-the-go "sandwiches" because they're conveniently wrapped in plastic and perfect for enjoying anywhere.
INGREDIENTS AND EQUIPMENT NEEDED
yeast: I use active dry yeast in this recipe since it goes through a proofing process in the oven; make sure to mix the yeast in the milk to activate it.
water (or milk): I prefer whole milk as it gives it more flavor.
sugar: It needs some sweetness to balance the saltiness.
salt: Adds flavor.
Red Lotus Flour Brand: this is my favorite brand when making steamed buns as it always comes out nice and fluffy and white. This type of flour has low protein content.
butter: adds flavor and richness to the dough.
ground pork: pork is a great filling as it is very flavorful; I like the find ground pork as it mixes well with the other ingredients.
glass noodles: this type of noodle helps break apart the filling and gives it a nice texutre.
spring onions and round onions: adds fragrant flavors to the ground pork
msg and black pepper: adds umami and woody flavors
fish sauce: adds an extra umami salty kick to the mixture
oyster sauce: I love oyster sauce mixed with all types of proteins as it brings out the rich flavors and helps blends every other flavor together
rice flour: it helps breaks up the mixture.
eggs: hard boiled eggs
Chinese sausage: adds a nice sweet flavor in one bite since there is usually only one or two slices in the bun.
Kitchen aid: If you have a mixer in your kitchen, it will be easier withe the dough mixer but this recipe can be made with just your hands since its a small amount of dough.
WHAT FLOUR SHOULD I USE?
I prefer the brand red lotus flour. This flour is specially formulated for steam buns and other light and fluffy pastries. If you can’t find this brand, then you can use AP flour. The only difference is that AP flour will be a different white color and also not as fluffy. You can also try mixing AP flour with pastry flour so there is less gluten in the flour making it more fluffy.
HOW ARE THE PREMIXED STEAMED BUN FLOUR OPTIONS?
There are different premixed steamed bun options available, and I've experimented with one containing bleached wheat flour and instant yeast. Typically, the all-purpose flour results in buns that are slightly darker white compared to the bleached version. The instructions on the back of the premix can be a bit puzzling, so let me simplify. While they suggest around 2/3 cup of sugar, I chose to use only 1/4 cup for a less sweet and healthier outcome, which still turned out well. Additionally, you can use various liquids like water, milk, oat milk, and more in the mixture.
HOW DO I MAKE THE DOUGH?
Initially, this dough might feel a bit rough, but it's crucial to knead it thoroughly. After allowing it to rest for 45 minutes, the dough should become smooth. In colder kitchen conditions or during winter, a trick to expedite the rising/resting process involves preheating the oven to 200F, turning it off, and placing the mixed dough inside covered with a cloth for 30-45 minutes. Some ovens even have an automatic baking proof option for dough. You'll recognize the readiness of the dough when it turns smooth and elastic, indicating that the gluten has relaxed and the dough has doubled in size. When rolling it out on a cutting board, it should lightly stick, implying the dough sticks to itself due to its slight stickiness.
WHAT SHOULD I INCLUDE IN THE FILLING?
The filling is where the creativity kicks in, offering endless possibilities. I've got two favorite variations to share. One follows the traditional route, featuring woodear mushroom, while the other incorporates glass noodles, which helps keep the ground pork separated when you open up the buns. Moreover, the same dough recipe can work wonders for sweet versions filled with sweetened black beans, pandan custard, or fruity jams. For an extra flavor boost, prepare the filling a day ahead to let the flavors intensify through marination. As for the seasonings, I enjoy adding msg, salt, oyster sauce, black pepper, and a little sugar. Remember to make the filling a bit more saltier since the bread will not be as salty. Don't hesitate to use whatever ingredients you have in your fridge for these fillings.
MAKING A LARGE BATCH OF STEAMED BUNS
If you plan to make a large batch of galabaos, it's important to be organized and weigh out the filling for each bun. Doing so ensures that all your buns are the same size, making the folding process easier since you can simply place the pre-measured filling into the dough. Weigh the total amount of filling and then divide it by how many buns you plan to make and that will give you the number for each filling. Taking the time to form these filling balls in advance will save you time and reduce mess later on.
HOW TO COOK THE STEAMED BUNS
I have an old-school Asian steamer that has served me well for years. However, it has two layers and can only steam eight buns at a time. To steam the buns, ensure the water in the steamer is boiling before you start. Depending on their size, the buns may need 25 to 30 minutes to steam. If you are doing multiple batches, remember to check the water level in the steamer to avoid burning it. Some people cover the lid with a kitchen towel to absorb the condensation and prevent water from dripping onto the buns, but I haven't had that issue, so I steam them without a towel. If you are not able to cook all the buns in one sitting, you can put them in the fridge to steam the next day.
TIPS & TRICKS TO MAKE THE BEST GALABAO
You will have to make these a few times until you can get the technique down.
Make sure your yeast is alive; if your yeast is dead then the dough won’t rise and get fluffy. If you don’t want to wait for your yeast to bloom, you could use instant yeast as it does its job much faster.
Practice making the pleats in a circular manner as it will help keep all your filling inside. With your dominant hand, hold one of the edges in place and then your non-dominant hand gathers the rest of the dough in a circular motion. At the end, you can swirl the top to make sure its closed and secure.
Make a lot of galabaos because you can freeze them and eat them later. Let the cool down to room temp and then wrap then in Suran Wrap and place it in the fridge.
SERVING GALABAOS
The galabaos will be steaming hot so make sure it cools down a bit before you hand them out to the kids. If you want to be extra, you can even deep fry the already steamed Galabaos for that new texture.
STORING & REHEATING
The recipe below makes about 8 medium sized buns so I recommend tripling this recipe if you’re going to put in all this work. These buns are easy to store and place them in the fridge wrapped in Suran Wrap. When reheat, keep them in the plastic wrap, and microwave for 1-2 minutes until warm.
TUTORIALS ON YOUTUBE
Galabao | Lao Steamed Bun
Ingredients
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.
- Separate 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 25-30 minutes
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.