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.
Ingredients
Scale
Dough 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
Filling Ingredients
- 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
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
Nutrition
- Serving Size: 1 bun (approx. 100g)
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
Keywords: Japanese pork buns, steamed buns, bao buns, pork bao, homemade steamed buns, Japanese snack, Asian appetizer
