Japanese · Dinner
Deep Fried Pork Buns
Ground pork buns wrapped in dough, coated in panko, and deep fried until golden and crispy. Filled with a savory-sweet mixture seasoned with soy, sesame oil, ginger, and scallion, served with shredded cabbage and a tangy dipping sauce.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
689Calories
31.8gProtein
42.1gFat
42.8gCarbs
5.8gSugar
2.7gFiber
1328mgSodium
181mgChol
10.2gSat Fat
492mgPotassium
71mgCalcium
3.1mgIron
1mcgVitamin B12
8mgVitamin C
rich-umami
Instructions
1
Prep
Combine pork, cabbage, scallion, ginger, soy sauce, sesame oil, and sugar in a bowl; mix until tacky and holds together when pressed.
2
Stuff
Lay dough wrapper flat, place filling in center, gather edges, and pinch to seal into a tight ball.
3
Rest
Set sealed bun seam-side down and rest at room temperature for 15 minutes.
4
Dredge
Roll bun in flour, dip in beaten egg, then roll in panko, pressing gently to coat evenly.
5
Fry
Heat vegetable oil to 325°F (163°C), gently lower bun in, and fry 7–8 minutes, turning occasionally, until deep golden and internal temperature reaches 160°F (71°C).
6
Finish
Lift bun with slotted spoon onto wire rack for 1 minute to drain excess oil.
7
Plate
Whisk rice vinegar, soy sauce, and chili oil together, place alongside halved bun, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz415g ground pork
- 4 tbsp4 tbsp cabbage
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 22 all-purpose flour dough wrapper round, about 4 inches (10cm) across (store-bought or homemade, 1.4 oz/40g)
- 4 tbsp4 tbsp all-purpose flour (32g, for dredging)
- 22 small eggs, beaten (25g)
- 2/3 cup60g panko breadcrumbs
- 2 cup480ml vegetable oil, for deep frying
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce, for dipping sauce
- 1/2 tsp1/2 tsp chili oil, for dipping sauce
