Update: I am informed that these are spelled Bánh bao, and are steamed buns, not dumplings. Thanks go to Ky-Ahn for educating this poor westerner!
Yesterday a sudden hankering after Vietnamese (or Chinese - for us unenlightened westerners the difference is indiscernible) dumplings overcame me. You can make them with amazingly little effort, and they taste great!
The dough is basic yeast dough - 500g flour, water, some shortening, a packet of dry yeast and two tablespoons sugar. Mix and knead thouroughly, and let rise for about two hours, or until the volume has more than doubled.
Then form little balls, about two or three centimeters in diameter, and either throw them directly into the steamer for plain báhn bao, or flatten them and fill them with stuff.
I quickly fried some bacon, onions and vegetables, Garam Masala (not very authentic, I know), chillis and fish sauce, quenched in red wine as a filling.
Steam for ten to fifteen minutes. Serve while still hot, or keep them in the refrigerator for a few days. Can be re-steamed, or even nuked in the microwave.