Name: Steamed Japanese Pork Buns Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 10 min
Cuisine: Japanese
Ingredients: 2 1/4 tsp active dry yeast; 2 tsp sugar; 2/3 cup warm water; 1 1/2 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 1 Tbsp olive oil; 1/2 pound ground pork (or ground beef, cooked); 1 1/2 cup finely chopped cabbage; 4 green onions, chopped; 1/2 Tbsp minced garlic; 1/8 tsp dried ginger; Dash of pepper; 3 tsp soy sauce; 1/4 tsp sugar; 1 Tbsp rice wine vinegar; 1/2 tsp sesame oil

Jump to Recipe

If you’re craving something both comforting and delightfully unique, these Steamed Japanese Pork Buns are exactly what your kitchen needs. Soft, fluffy buns encase a savory, seasoned pork filling that’s bursting with flavor and texture. The delightful chew of the steamed dough combined with the tender pork, fresh cabbage, and aromatic spices creates an irresistible snack or meal. This recipe is a fantastic way to bring a touch of authentic Japanese-inspired cuisine right into your home, and once you try these handheld delights, you’ll find yourself coming back for more.

Steamed Japanese Pork Buns Recipe - Recipe Image

Ingredients You’ll Need

Making Steamed Japanese Pork Buns is surprisingly straightforward, and each ingredient plays a key role in building the perfect balance of flavors and textures. From the yeast that gives the dough its light fluffiness to the mix of seasonings that electrify the pork filling, every element matters.

2 1/4 tsp active dry yeast: Essential for helping your buns rise beautifully and achieve that soft, pillowy texture.
2 tsp sugar: Feeds the yeast and adds a slight hint of sweetness to balance the savory filling.
2/3 cup water: Lukewarm to activate the yeast and bring the dough together smoothly.
1 1/2 cup flour: The foundation for your fluffy buns; all-purpose flour works perfectly here.
1/2 tsp baking powder: Helps in tenderizing the dough for a softer bite.
1/2 tsp salt: Balances flavors and enhances taste throughout the dough and filling.
1 Tbsp olive oil: Adds a subtle richness and aids in the dough’s elasticity.
1/2 pound ground beef or pork (cooked): The hearty, savory star of the filling, ground pork is traditional, but beef works well too.
1 1/2 cup cabbage (finely chopped): Adds crunch and freshness inside each bun, balancing the richness of the meat.
4 green onions (chopped): Delivers a mild onion flavor and vibrant splash of color.
1/2 Tbsp garlic (minced): Infuses the filling with a savory warmth that you can’t resist.
1/8 tsp dried ginger: Adds just the right touch of spice and fragrant depth.
Dash of pepper: Lifts the taste profile with a little bite.
3 tsp soy sauce: Brings umami richness and seasoning to the filling.
1/4 tsp sugar: Balances the soy sauce and rounds out the flavor.
1 Tbsp rice wine vinegar: Adds a subtle tanginess that brightens the filling.
1/2 tsp sesame oil: A fragrant finish that gives the pork filling a wonderful nutty aroma.

How to Make Steamed Japanese Pork Buns

Step 1: Proof the Yeast

Start by waking up your yeast by dissolving it with sugar in warm water. After about 5 to 10 minutes, you’ll notice that frothy foam forming on top—that’s your yeast ready to work its magic. Without this step, your buns won’t fluff up like they’re supposed to, so patience is key here.

Step 2: Prepare and Rise the Dough

Next, mix the flour, baking powder, and salt into your yeast mixture. Add olive oil and knead until you have a slightly sticky dough that’s soft and elastic. If you have a stand mixer, let it do the work for about 5 minutes, or knead by hand for the same amount of time. Cover the dough with a damp towel and set it somewhere warm to rise until it doubles in size, usually about an hour—this is where the magic of fluffy buns begins.

Step 3: Mix the Savory Meat Filling

While your dough is rising, toss together the cooked ground meat, finely chopped cabbage, green onions, garlic, dried ginger, pepper, soy sauce, sugar, rice wine vinegar, and sesame oil. This filling is where all those fresh and bold flavors come together perfectly. Chill the filling in the fridge until the dough is ready for the next step—to ensure the flavors meld and the filling stays firm.

Step 4: Shape and Fill the Buns

Once your dough has doubled in size, divide it into 6 equal portions. Roll each piece into a smooth ball and let them rest for 10 minutes to relax the gluten. Then, roll each ball into a circle, fill the center generously with your meat mixture, and carefully pinch the edges to seal the bun. Give a slight twist at the top to lock everything inside—this little technique keeps the filling secure and adds to that picture-perfect homemade look.

Step 5: Final Rise and Steam

Place each filled bun on a small square of parchment paper or a cupcake liner to prevent sticking, and let them rise again for about 20 minutes to get nice and fluffy. Then comes the best part—steaming your buns for about 20 minutes until they’re cooked through and the dough is ultra-soft. When you lift that lid and see the perfectly puffed buns, you’ll be so proud—and ready to dive in.

How to Serve Steamed Japanese Pork Buns

Garnishes

Steamed Japanese Pork Buns are fantastic on their own, but adding fresh garnishes can elevate every bite. Try sprinkling some toasted sesame seeds on top or adding finely chopped cilantro for a pop of green and a refreshing contrast. A drizzle of sriracha or a swipe of hoisin sauce can also add a delicious, tangy kick if you like a little extra flavor on your buns.

Side Dishes

Pair your buns with simple sides that complement their rich and hearty nature. A crisp cucumber salad with rice vinegar and sesame seeds is a perfect balance to the warmth of the buns. Steamed greens like bok choy or a light miso soup also work wonderfully to round out the meal without overpowering the star of the show—the beloved Steamed Japanese Pork Buns.

Creative Ways to Present

For a fun twist, serve these buns as sliders at a casual gathering or party. You can also create a “build-your-own” bar where guests add their favorite toppings like pickled vegetables, spicy mayo, or chopped peanuts. Serving the buns in a bamboo steamer basket makes for an authentic presentation that instantly impresses and invites you to enjoy every warm, fluffy bite.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover buns, don’t worry—they keep beautifully. Store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, they can be quickly refreshed with a gentle reheating steam or a short zap in the microwave wrapped in a damp paper towel to maintain that soft texture.

Freezing

For longer storage, Steamed Japanese Pork Buns freeze surprisingly well. After shaping and before steaming, freeze them individually on parchment paper in a single layer. Once frozen, transfer to a resealable bag and keep in the freezer for up to a month. When you want to indulge, steam them directly from frozen—that way, they come out tender and just as delicious as fresh.

Reheating

Reheating your buns is best done by steaming to preserve their soft, fluffy texture. Place the buns in a steamer basket over simmering water for about 5-8 minutes until heated through. Avoid microwaving alone without covering, as it may dry out the buns. If you do microwave, wrap each bun in a damp paper towel to keep them moist and soft.

FAQs

Can I use store-bought dough instead of making my own?

Absolutely! While homemade dough brings the best texture and flavor, using pre-made dough can save time and still yield tasty results. Just make sure to choose a plain dough that rises well for steaming.

What meat works best in Steamed Japanese Pork Buns?

Traditionally, ground pork is used because of its fat content and flavor, but ground beef or a mix of pork and beef also works well. Cooked chicken or even plant-based grounds can be great alternatives too.

Is there a vegetarian version of this recipe?

Definitely! You can swap the meat with finely chopped mushrooms, tofu, or seasoned tempeh combined with the cabbage and spices for that same umami-packed filling without the meat.

How do I prevent the dough from sticking to the steamer?

Placing each bun on parchment paper or a cupcake liner prevents sticking and makes transfer much easier. Also, oiling your steamer lightly helps.

Can I make these buns ahead of time and steam later?

Yes! Shape and fill the buns, then freeze or refrigerate them before steaming. When ready, steam straight from cold or frozen, adding a few minutes more if needed.

Final Thoughts

Making Steamed Japanese Pork Buns at home is such a rewarding experience—the kind that fills your kitchen with irresistible aromas and your heart with pride. Whether you’re new to steaming or a seasoned pro, these buns are guaranteed to impress and satisfy your cravings. Don’t wait to try this recipe; your taste buds will thank you endlessly!

Steamed Japanese Pork Buns Recipe

★★★★★

5 from 25 reviews

Author: Lana
Total Time: 2 hours 10 minutes
Yield: 6 steamed pork buns 1x
Diet: Halal

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Description

Delicious steamed Japanese pork buns featuring a soft, fluffy dough filled with a savory mixture of ground pork, cabbage, and aromatic seasonings. These buns are perfect as a snack or appetizer, offering a traditional taste of Japanese-inspired cuisine.

Instructions

Proof the Yeast: Dissolve the active dry yeast and 2 tsp sugar in 2/3 cup warm water. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
Make the Dough: In a mixing bowl, combine 1 1/2 cup flour, 1/2 tsp baking powder, and 1/2 tsp salt. Add the olive oil and the foamy yeast mixture. Knead the dough using a stand mixer or by hand for about 5 minutes until it is slightly sticky. Cover the bowl with a damp towel and let the dough rise in a warm place until it doubles in size, about 1 to 1.5 hours.
Prepare the Filling: In a separate bowl, combine the cooked ground pork or beef, finely chopped cabbage, chopped green onions, minced garlic, dried ginger, pepper, soy sauce, 1/4 tsp sugar, rice wine vinegar, and sesame oil. Mix thoroughly and refrigerate until the dough is ready.
Shape the Dough Balls: Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a ball and let them rest for another 10 minutes to relax the gluten.
Fill and Seal the Buns: Using a rolling pin, flatten each dough ball into a circle large enough to hold the filling. Place a spoonful of the meat mixture in the center. Pinch the dough edges together to seal, then slightly twist the top to secure the bun shape.
Final Proof and Steam: Place each bun on a small square of parchment paper or cupcake liner. Allow the buns to rise for 20 minutes. Steam the buns in a steamer basket over boiling water for 20 minutes, or until fully cooked through and the dough is soft and fluffy. Serve warm.

Notes

Use warm water around 105-110°F (40-43°C) to effectively activate the yeast.
The filling can be customized with ground chicken or a vegetarian alternative if desired.
Ensure buns are steamed in a steady, gentle steam to prevent sogginess.
Serve buns immediately for best texture; reheating by steaming is preferable to microwaving.
For an even softer dough, substitute part of the all-purpose flour with cake flour.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Snack, Appetizer
Method: Steaming
Cuisine: Japanese