Japanese · Lunch
Pork and Cabbage Buns
Steamed white buns filled with savoury ground pork and cabbage, seasoned with soy sauce, sesame oil, ginger, and scallion. The dough puffs into a soft, pillowy wrapper around a juicy, umami-rich filling served hot with a light soy-vinegar dipping sauce.
$4
30 minsPrep
15 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
505Calories
24.6gProtein
19.3gFat
60.5gCarbs
6.3gSugar
3.6gFiber
1624mgSodium
82mgChol
5.9gSat Fat
599mgPotassium
62mgCalcium
3.4mgIron
0.7mcgVitamin B12
13mgVitamin C
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Combine all-purpose flour, instant yeast, baking powder, warm water and vegetable oil into a rough dough; knead for 5 minutes until smooth and elastic.
2
Rest
Cover the dough with a damp cloth and let it rest in a warm spot for 45 minutes until roughly doubled in size.
3
Prep
Salt the chopped napa cabbage and let it sit for 10 minutes, then squeeze firmly to remove liquid. Combine ground pork, squeezed cabbage, chopped scallion, grated ginger, soy sauce, sesame oil and sugar; mix vigorously until cohesive.
4
Wrap
Divide the dough into 2 equal pieces, flatten each into a 4-inch round, spoon filling into the centre, and pleat and pinch the edges closed at the top.
5
Rest
Let the shaped buns sit on parchment squares for 15 minutes at room temperature until slightly puffed.
6
Steam
Arrange the buns in a steamer basket over boiling water, leaving space between them, and steam over high heat for 12 to 15 minutes until the dough looks glossy and springs back when pressed.
7
Finish
Whisk the rice vinegar and soy sauce together in a small dish to make the dipping sauce.
8
Plate
Transfer the buns to a plate and serve hot with the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground pork
- 5.2 oz150g napa cabbage
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 7 oz200g all-purpose flour
- 1/2 tsp1/2 tsp instant yeast
- 1/4 tsp1/4 tsp baking powder
- 55 fl oz (150ml) warm water
- 2 tsp2 tsp vegetable oil, for the dough
- 2 tsp2 tsp rice vinegar, for the dipping sauce
- 2 tsp2 tsp soy sauce, for the dipping sauce
