Vietnamese Banh Bao Steamed Buns

Combine pork, minced shallots, fish sauce, oyster sauce, and soy sauce in a large bowl. Allow the mixture to sit for 30 minutes in the refrigerator, allowing its flavors to meld together.

In a separate large bowl, whisk together self-rising flour, milk, and sugar until well combined. Use your hands to knead the mixture until it becomes smooth and no longer sticky, indicating that it is ready for further processing. Cover the dough with a clean cloth or cheesecloth; let it rest, allowing the gluten to relax, for about 5 minutes.

Divide the dough into 18 equal portions. Roll out each portion into a circular shape using a rolling pin on a lightly floured work surface. Place a spoonful of the pork mixture in the center of each circle, followed by 2 slices of sausage and a quartered egg. Gather the edges of each circle together, forming a tight seal, then twist and pinch to secure the bun.

Cut waxed paper into 18 identical squares, each measuring 2 inches in size. Place each bun on a waxed paper square to prevent sticking during steaming.

Arrange the buns in a steamer, leaving about 1 inch of space between each bun. Cover the steamer with a lid and steam the buns until they are puffed up, indicating that they are cooked through, about 30 minutes.