Description
Delicious steamed Japanese pork buns that come together in about 30 minutes, perfect for a family weeknight dinner. Versatile and flavorful, these buns are sure to please!
Ingredients
Scale
- 2 1/4 tsp active dry yeast
- 2 tsp sugar
- 2/3 cup warm water
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp olive oil
- 1/2 pound ground pork or beef (cooked)
- 1 1/2 cups cabbage (finely chopped)
- 4 green onions (chopped)
- 1/2 Tbsp garlic (minced)
- 1/8 tsp dried ginger
- A dash of pepper
- 3 tsp soy sauce
- 1/4 tsp sugar
- 1 Tbsp rice wine vinegar
- 1/2 tsp sesame oil
Instructions
- In a bowl, dissolve the yeast and sugar in warm water. Let it stand for about 5–10 minutes until foamy.
- In a large mixing bowl, combine flour, baking powder, and salt. Mix in the yeast mixture and olive oil. Knead the dough for about 5 minutes until slightly sticky and smooth.
- Cover the bowl with a damp towel and let the dough rise until doubled in size, about 1 hour.
- In a separate bowl, mix the cooked ground meat, chopped cabbage, green onions, garlic, ginger, pepper, soy sauce, rice wine vinegar, and sugar until combined. Refrigerate until the dough is ready.
- Punch down the risen dough and divide into 6 pieces. Roll each into a ball and let rest for 10 minutes.
- Roll each ball into a circle. Place about 2 tablespoons of filling in the center, pinch to seal and twist to secure.
- Place each bun on parchment squares and let rise for 20 minutes.
- Steam the buns for about 20 minutes until fluffy and cooked through.
Notes
These buns can be frozen before steaming and kept for up to 3 months. Reheat by steaming directly from frozen.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg