Steamed Japanese Pork Buns

• portions: 6 servings
• temps actif: 2 hours
• temps total: 2 hours 20 minutes

Ingrédients

2 1/4 tsp active dry yeast

2 tsp sugar

2/3 cup water

1 1/2 cup flour

1/2 tsp baking powder

1/2 tsp salt

1 Tbsp olive oil

1/2 pound ground beef or pork (cooked)

1 1/2 cup cabbage (finely chopped)

4 green onions (chopped)

1/2 Tbsp garlic (minced)

1/8 tsp dried ginger

dash of pepper

3 tsp soy sauce

1/4 tsp sugar

1 Tbsp rice wine vinegar

1/2 tsp sesame oil

Instructions

Start by proofing your yeast (unless you are using instant yeast). Dissolve the yeast and sugar in warm water. Let the mixture stand for 5 to 10 minutes until it looks foamy.

Add in the flour, baking powder, and salt. Mix in the olive oil, and knead with a stand mixer or by hand for 5 minutes. The dough should be slightly sticky at this point. Place a damp towel over the bowl and let rise until double in size.

In a separate bowl, combine the meat filling ingredients. Place in the refrigerator until the dough is ready.

Once the dough has risen, split into 6 equal pieces. Roll each piece into a ball and let rise for another 10 minutes.

Roll out each ball with a rolling pin and fill with the meat filling. Pinch together each of the sides to seal the bun, and then slightly twist in the middle.

Place each bun on a small square of parchment paper or a cupcake liner. Let the buns rise for 20 minutes. Steam the buns for 20 minutes, or until cooked through.

Nutrition

• Calories: 224 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 25 mg
• Sodium: 429 mg
• Glucides Totaux: 28 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 2 g
• Protéines: 12 g