9/4/2020 Japanse Pork Buns Recipe & Video - Seonkyoung Longest

japanse pork buns

Author: Seonkyoung Longest Cook Time: 15 mins Total Time: 15 mins Yield: 24 buns 3x

DE S C R I P T I O N

I N G R E DI E N T S
SCALE 1x 2x 3x
FOR THE D OUGH (RECIPE ORIGINALLY INSPIRED BY KITCHME.COM)

3 tbsp Active dry yeast

3 tsp sugar
3/4 cup all purpose our (use blenched our if you want complete white buns)
3/4 cup warm water
4 1/2 cup all purpose our (use blenched our if you want complete white buns)
3/4 tsp salt
6 tbsp sugar
1 1/2 cup warm water
3 tbsp oil (I used avocado oil. You can use any oil that has light color and avor ex. vegetable, canola or sun ower seeds)
1 1/2 tsp baking powder

FOR THE FILLING

1 1/2 medium size onion, chopped

1 1/2 large leek only white & light green part, chopped
3 clove garlic
12 oz ground pork
3 tbsp soy sauce
3 tsp sake
1 1/2 tbsp sugar
3/8 tsp salt
3/4 tsp black pepper
Asian mustard or sriracha to your taste

I N S T RUC T I O N S

1 Mix together yeast, 1 teaspoon sugar, 1/4 cup our, and 1/4 cup warm water in a standard mixer. Let it rest for 30 minutes.
2 In to the yeast mixture, mix remaining warm water, our, salt, sugar and oil. Knead the dough on medium-low speed until the
dough became as a one piece and the surface is smooth and elastic. Take out the dough and shape as a circle. Grease the same
mixing bowl we made the dough and place the dough. Cover with a plastic wrap and let it rise 3 hours or until tripled in size.
3 Sprinkle our and baking powder evenly on the work surface and bring the dough. Knead for 5 minutes. Divide the dough into 8
pieces. Shape and roll each into a ball in between your palms. Place each ball on a parchment paper lined bakings heet. Cover with
a slightly damp towel and let stand until doubled, about 30 minutes.
4 Meanwhile, letʼs make the lling!
In a mixing bowl, combine all the ingredients for the lling and mix well.
5 Now, bring one ball at a time to work surface, slightly atten it with your palm. Using a rolling pin, atten dough into 3” circle, but
make sure center is slightly thicker then its edge.
6 Put 3 to 4 Tablespoons of lling into center and bring edge to top with your index nger and thumb to seal while your le thumb is
pushing lling inside. Stretch and pinch until it shaped completely. Place sealed pork bun on a parchment paper lined steamer and
repeat with rest of the ingredients. Give pork buns about 1 1/2-inch room from reach other, when they steam they will extend their
size. Let the pork buns rest for 10 to 15 minutes.

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9/4/2020 Japanse Pork Buns Recipe & Video - Seonkyoung Longest
7 Bring water to a boil in a wok. Bring a steamer rack with pork buns to wok. Make sure water is not touching the steamer or the
buns. Cover and steam for 15 minutes or until pork buns are u y and fully cooked. Remove the lid before turning o the heat,
otherwise water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of
buns until all are cooked. Enjoy!

NOTES

How to Freeze
If you want to freeze the buns, as soon as itʼs done cooking, transfer to a ziplock
bag or air tight container. Either pack them single or make sure a piece of
parchment paper is in between then buns. Freeze immediately.
When you are ready to eat;
1. Microwave 30 to 60 seconds in the original bag/container.
2. Take our the bun from the bag/container, re-steam for 5 minutes or until all
the way warm.
3. Take our the bun from the bag/container, place in your rice cooker as “warm”
position, about 1hr. You could do this with rice inside but If your rice cooker is
empty, add some water on the bottom and place a small wrack.

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