Authentic home cooking from Japan, with US measurements. 
Ufufu Smile ♪ Done! 551-Style Pork Buns
11/15/18: Reached 100 people talking about it!
Including steaming time, the whole process takes about 60 minutes.
The dough is chewy and the filling is juicy.
Just like 551-style!
Recipe Background:
I love the delicious 551 pork buns! I tried many recipes to recreate the chewy texture and flavorful filling. After lots of experimenting, I finally landed on this recipe, which nails both the dough and the filling. This is my go-to pork bun recipe note.
Ufufu Smile ♪ Done! 551-Style Pork Buns
11/15/18: Reached 100 people talking about it!
Including steaming time, the whole process takes about 60 minutes.
The dough is chewy and the filling is juicy.
Just like 551-style!
Recipe Background:
I love the delicious 551 pork buns! I tried many recipes to recreate the chewy texture and flavorful filling. After lots of experimenting, I finally landed on this recipe, which nails both the dough and the filling. This is my go-to pork bun recipe note.
Open in Cookpad AppSteps
- 1
[Making the Dough]
Here are the ingredients!
- 2
Measure the dough ingredients in order and add them to a bowl. Pour the warm water directly onto the yeast. Mix until no dry flour remains.
- 3
When the dough becomes hard to mix and forms a lump, transfer it to a work surface and knead for about 5 minutes. After kneading, let it rise at around 104°F (40°C) for 30 minutes. *Step 1
- 4
[Making the Filling]
Here are the ingredients! (Do this while the dough is rising.)
Finely chop the onion.
- 5
Mix the onion with the panko to absorb moisture.
- 6
Add the ● ingredients to the bowl from step 5 and mix well. The filling is done. Divide into 6 or 8 equal portions and shape into balls.
- 7
Divide the risen dough into 6 or 8 equal pieces. Cover with a damp cloth to prevent drying out.
- 8
Prepare the steamer. Fill a frying pan with water, place the steamer on top, and turn on the heat.
Cut parchment paper into 4-inch (10cm) squares.
- 9
Dust the dough with flour. If making 6 buns, roll each piece into a circle about 4 3/4 inches (12cm) wide. *Step 2
Make the edges thinner to make sealing easier.
- 10
Place a portion of filling from step 6 onto each dough circle. Pleat and seal the dough tightly as you wrap. *Be careful: if oil gets on the dough, it will be hard to seal.
- 11
Place the finished buns seam-side down on the prepared parchment squares and put them in the steamer.
- 12
[Steaming Time Guide]
For 6 buns: about 13 minutes
For 8 buns: about 12 minutes
*Leave enough space in the steamer, as the buns will expand while steaming!
- 13
Done!
They’re delicious as-is since they’re already seasoned, but for an even more authentic 551-style, serve with mustard!
- 14
Aired on July 13, 2024, on Nippon TV (Kanto Local) 'Abekobe Danshi no Matsu Heya de', where Shori Sato cooked this recipe (surprise!)
- 15
Received a happy comment: 'I was surprised how easy it was for me to make!'
- 16
Morita from Saraba Seishun no Hikari, a big 551 fan, also gave great feedback as a guest!
- 17
Both hosts, Shori Sato and Juri Tanaka, enjoyed eating the buns on the show.
- 18
Even Ogiyahagi, who watched from the monitor, got to try them, which made me happy!
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