Japanese · Lunch
Pork Steamed Buns (High-Protein)
Steamed wheat buns filled with braised pork shoulder and ground pork, soft-boiled egg, and edamame in a hoisin-soy glaze. The dough is proofed and steamed until pillowy, then served warm scattered with fresh scallions.
$5
35 minsPrep
40 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
643Calories
50.8gProtein
19.2gFat
66.3gCarbs
14.1gSugar
5.6gFiber
1615mgSodium
365mgChol
5.5gSat Fat
1045mgPotassium
122mgCalcium
5.5mgIron
1.5mcgVitamin B12
6.1mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Dice the pork shoulder and ground pork, mince the garlic and ginger, and separate the white and green scallion parts on a cutting board.
2
Saute
Heat the sesame oil in a small skillet over medium heat and sauté the garlic, ginger, and white scallion for 1 minute until fragrant.
3
Braise
Add the diced pork shoulder and ground pork to the skillet, stir in the hoisin sauce and soy sauce, and cook over medium-low heat for 12 minutes until cooked through.
4
Cool
Transfer the pork filling to a bowl and let cool at room temperature for 15 minutes to firm up.
5
Knead
Whisk the warm water, sugar, and yeast together, let stand 5 minutes until foamy, then knead with the flour, baking powder, and salt for 8 minutes until smooth.
6
Proof
Place the dough in a lightly oiled bowl, cover, and let proof at room temperature for 60 minutes until roughly doubled.
7
Build
Punch down the dough, flatten into a disc, fill with pork, the peeled soft-boiled egg, and edamame, then gather and pinch to seal.
8
Rest
Set the sealed bun on parchment and let rest, covered, for 15 minutes to relax the dough before steaming.
9
Steam
Place the bun in a steamer basket over gently boiling water and steam over medium heat for 12 minutes until puffed and glossy.
10
Plate
Transfer the bun to a plate, scatter the green scallion slices over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 5.6 oz160g ground pork
- 22 eggs
- 1/2 cup70g shelled edamame, cooked
- 4 tbsp4 tbsp hoisin sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions
- 1 cup130g bread flour
- 1/2 tsp1/2 tsp instant yeast
- 1 tsp1 tsp sugar-white
- 1/2 cup120ml warm water
- 1/2 tsp1/2 tsp baking powder
- pinch of salt
