Galabao or Lao Steamed Bun

Galabao or Lao Steamed Bun

Galabao: Lao Steamed Buns with Seasoned Pork and Noodle Filling

Galabao are a popular Laotian snack or light meal made with steamed buns filled with a seasoned pork mixture. The buns are typically served with a side of hard-boiled egg and a dipping sauce made from fish sauce, lime juice, and sugar.


For the dough:

  • 1.5 tsp yeast
  • 225 ml warm water (or milk)
  • 1.5 tbsp sugar
  • 1 tsp salt
  • 390 g sifted red lotus flour
  • 2 tbsp butter

For the filling:

  • 150 g ground pork
  • ½ cup glass noodles
  • ¼ cup spring onions, diced
  • ¼ cup onions, diced
  • ½ tsp MSG (optional)
  • Pinch of black pepper
  • 1 tsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice flour
  • 2 hard-boiled eggs


  1. To make the dough, combine the yeast, warm water, and sugar in a bowl and let sit for 5 minutes, until the yeast is foamy.
  2. In a large bowl, whisk together the flour, salt, and yeast mixture.
  3. Add the butter to the flour mixture and mix well.
  4. Knead the dough for 5-7 minutes, until it is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  6. To make the filling, cook the glass noodles according to package directions. Drain and rinse with cold water.
  7. In a large bowl, combine the ground pork, cooked glass noodles, spring onions, yellow onions, MSG (optional), black pepper, fish sauce, oyster sauce, and rice flour. Mix well.
  8. Once the dough has risen, punch it down and divide it into 8 equal pieces.
  9. Roll each piece of dough into a thin circle.
  10. Place a spoonful of filling and a quarter of a hard-boiled egg in the center of each circle of dough.
  11. Fold the dough in half and pinch the edges to seal.
  12. Place the galabao on a steamer basket lined with parchment paper.
  13. Steam the galabao for 15 minutes, or until cooked through.
  14. Serve the galabao hot with a dipping sauce of your choice.


  • For a more flavorful filling, you can add some chopped garlic or ginger to the ground pork mixture.
  • If you don't have red lotus flour, you can use all-purpose flour instead.
  • To make the galabao ahead of time, simply steam them and then let them cool completely. Store the galabao in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the galabao in a steamer for 5-7 minutes, or until heated through.



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