Delicious and Plump Steamed Pork Buns In a Frying Pan

Name: Delicious and Plump Steamed Pork Buns In a Frying Pan
Yield: 4 servings
Cuisine: American
Ingredients: 90 grams ●Cake flour; 60 grams ● Bread (strong) flour; 1 1/2 tsp ●Baking powder; 1 tbsp ●Sugar; 1/4 tsp ●Salt; 1 tbsp Vegetable oil; 90 ml Milk; 100 grams Ground pork; 2 Dried shiitake mushrooms (rehydrated in water); 1/2 Japanese leek; 2 tsp A) Soy sauce; 1/2 tsp A) Sugar; 1 tbsp A) Sake; 1/2 tsp A) Ginger juice; 1 A) Pepper; 1 tbsp Vegetable oil

cookpad.japan @cookpad_jp

Since winter is just around the corner, I wanted to make homemade steamed pork buns instead of buying them at the convenience store.

When all the water has evaporated after steam-fry the buns on low heat for 5 minutes, add water little by little. Even though the surface of the buns might look plump and done, the dough and the meat filling inside might still be raw, so steam-fry thoroughly. Recipe by Yu-ko

Since winter is just around the corner, I wanted to make homemade steamed pork buns instead of buying them at the convenience store.

cookpad.japan @cookpad_jp

Since winter is just around the corner, I wanted to make homemade steamed pork buns instead of buying them at the convenience store.

Saved

Ingredients

4 servings

90 grams●Cake flour
60 grams● Bread (strong) flour
1 1/2 tsp●Baking powder
1 tbsp●Sugar
1/4 tsp●Salt
1 tbspVegetable oil
90 mlMilk
[Ingredients for the filling]
100 gramsGround pork
2Dried shiitake mushrooms (rehydrated in water)
1/2Japanese leek
2 tspA) Soy sauce
1/2 tspA) Sugar
1 tbspA) Sake
1/2 tspA) Ginger juice
1A) Pepper
1 tbspVegetable oil

Saved

Steps

1

Prepare the dough. In a bowl, add the ● ingredients, and roughly mix with a spoon. Add the vegetable oil and milk, and keep mixing with a spoon until the dough comes together.
2

Knead the dough with your hands until it's no longer floury. Wrap with plastic wrap, and let it rest at room temperature for 15 minutes.
3

Finely chop the Japanese leek, cut the dried shiitake into 5 mm cubes. In a bowl, add the ground pork and knead well.
4

Add the Japanese leek and dried shiitake to the bowl, and combine well. Add the A) ingredients, incorporate it into the mixture, and divide into 4 portions.
5

Dust the cutting board, roll out the dough from Step 1 with a rolling pin, and use a tea strainer as a cutter to cut out circles.
6

Using your hands, flatten out the outer edges of the dough, place the meat filling in the center, and make little pleats as you wrap. Sure the edges tightly and securely, and be sure to pinch the ends well.
7

Heat vegetable oil in a frying pan. Place the buns, and toast the bottoms until slightly brown.
8

Pour 100 ml of water, cover, and steam-fry for 4 minutes over medium heat. Lower the heat and steam-fry on low heat for 5 minutes. When the water has evaporated, take the buns out from the frying pan.