This Steamed Japanese Pork Buns recipe comes together in about 30 minutes and utilizes a simple steaming method for a easy weeknight dinner that your family will love! You can easily switch up the pork and veggie fillings to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Trust me when I say this dish is not only fun to make but will have everyone asking for seconds.
Let’s Break Down the Ingredients!
Dough Ingredients
2 1/4 tsp active dry yeast : Active dry yeast is key for helping the dough rise beautifully and gives those buns their light and fluffy texture. If you don’t have active dry yeast on hand, you can use instant yeast instead; just skip the proofing step.
2 tsp sugar : A little bit of sugar helps to activate the yeast, giving the dough that perfect rise. If you’re looking to be healthier, honey could also substitute for sugar!
2/3 cup water : Warm water is essential here, around 110°F works best! Too hot and it could kill the yeast, too cold and it won’t activate.
1 1/2 cups all-purpose flour : I prefer the classic all-purpose flour for this recipe. You could use bread flour for a chewier texture but honestly, all-purpose does the trick just fine!
1/2 tsp baking powder : Baking powder gives the buns a little extra lift, keeping them soft and fluffy.
1/2 tsp salt : A dash of salt enhances flavor and controls fermentation.
1 Tbsp olive oil : Olive oil makes the dough more pliable and adds a subtle richness. You can use vegetable oil, too, if that’s what you have on hand.
Filling Ingredients
1/2 pound ground beef or ground pork (cooked) : This is where the flavor comes in! I typically lean towards ground pork because it’s juicier, but ground beef is also a crowd-pleaser. You can use turkey for a leaner option if you wish.
1 1/2 cups cabbage (finely chopped) : Cabbage adds a lovely crunch and sweetness. Feel free to switch it for carrots or even kale if you’re feeling adventurous. Fresh or frozen cabbage works well!
4 green onions (chopped) : Green onions add freshness and a bit of tang! Leeks could substitute if you want a milder onion flavor.
1/2 Tbsp garlic (minced) : Garlic is a must for depth of flavor. Honestly, I’m a real sucker for garlic, so sometimes I go a bit overboard!
1/8 tsp dried ginger : Dried ginger gives a nice hint of warmth. Fresh ginger works wonderfully too, just use a little more.
A dash of pepper : Adds some zing! You can swap in white pepper for a more subtle heat if you like.
3 tsp soy sauce : Soy sauce contributes to savory umami flavor in the filling. Low-sodium soy sauce is a great alternative!
1/4 tsp sugar : Just a touch of sugar balances the saltiness of the soy sauce.
1 Tbsp rice wine vinegar : This gives a touch of acidity. If you don’t have any, apple cider vinegar will do in a pinch!
1/2 tsp sesame oil : The secret ingredient! It brings in a delicious nutty aroma that is honestly just the cherry on top for these buns.
How to Make Steamed Japanese Pork Buns
Proof the yeast: Start by dissolving the yeast and sugar in warm water (you want it around 110°F). Let it stand for 5 to 10 minutes until it looks foamy, smelling all yeasty and delicious, this is a great sign that your yeast is active!
Mix the dry ingredients: In a large bowl, combine the flour, baking powder, and salt, giving it a gentle stir.
Combine the wet and dry: Add the yeast mixture and olive oil to the dry ingredients, mixing until it’s somewhat combined. If you have a stand mixer, use the dough hook to knead the dough for 5 minutes. By hand? Don’t worry, just knead it for about 8-10 minutes until it’s a bit sticky but elastic.
Let it rise: Cover the bowl with a damp towel and let the dough rise until it’s doubled in size, this usually takes about 30 minutes.
Prepare the filling: While the dough rises, mix together the ground meat, cabbage, green onions, garlic, ginger, pepper, soy sauce, sugar, rice vinegar, and sesame oil in a separate bowl. Give it a good stir and place it in the fridge to chill until the dough is ready.
Shape the buns: Once the dough has risen, split it into 6 equal pieces. Roll each piece into a ball and let them rise for another 10 minutes.
Roll and fill: Roll each ball with a rolling pin into a circle about 4-5 inches wide. Place a spoonful of filling in the center, then pinch the sides together to seal, twisting slightly in the middle. It’s okay if they look a little homemade, adds charm, right?
Prepare for steaming: Place each bun on a small square of parchment paper or a cupcake liner. Let them rise again for 20 minutes.
Steam the buns: Now, set up your steamer! Place the buns inside and steam for about 20 minutes, or until they’re fluffy and cooked through. You’ll know when they’re done because the smell will have taken over your kitchen, a miracle, really!
Serve warm: Serve the steamed buns warm, and enjoy them while they’re soft and fluffy.
Why I Love This Recipe
This is my go-to recipe when I want something comforting and fun! I’m a real sucker for that warm, fluffy texture contrasted with the juicy filling. The best part is that you can use whatever you’ve got on hand. Leftover chicken? Perfect! Some extra carrots in the fridge? Toss them in! This is one of those meals I whip up to use up random items in the fridge, and my family just goes wild for it every single time.
And let me tell you, when I make these, my kids come running like it’s some kind of food magic happening in the kitchen. It’s simple, delicious, and packed with so much flavor that they often ask for them twice a week. You should see their faces, like I’m a magician or something!
If you loved this Steamed Japanese Pork Buns, be sure to check out my Pork Bone Broth Ramen, my Spam Musubi with Egg, or my Spicy Tuna Rice Balls! Each one is just a simple and delicious way to shake up your weeknight dinner!
What Makes This Recipe Special
Quick & Easy
This recipe comes together all in under 30 minutes! Perfect for those busy weeknights when you’d rather be hanging out with your family than slaving over a stove.
Customizable
The beauty of steaming buns lies in their versatility. You can fill them with virtually anything: leftover roasted chicken, sautéed mushrooms, or even a mix of your favorite vegetables! The sky’s the limit!
Comfort Food
These buns are the very definition of comfort food. Soft, warm, and simply stuffed, each bite delivers tons of flavor that everyone can appreciate. It’s like a hug in food form!
Meal Prep Friendly
Make the filling ahead of time and store it in the fridge! You can even pre-make the dough if you want to get super organized. Just thaw and steam when you’re ready, this is all about making your life easier!
Crowd-Pleaser
Whether it’s a family dinner or you have friends over, these steamed buns are bound to impress everyone. Serve with a side of soy sauce or your favorite dipping sauce, and you’re golden!
Serving Suggestions
Simply serve your fluffy pork buns warm, perhaps with a side of edamame or a light salad. They go wonderfully with a soy dipping sauce or a spicy mayo for those who prefer a kick! And honestly? You won’t want to stop at just one.
Storage
These buns are best consumed fresh but can be stored in the fridge for up to 3 days if needed!
Reheating Instructions
Simply re-steam the buns for about 5-10 minutes to bring that texture back to life, or you can microwave them for a quick fix (cover them with a damp paper towel to keep them from drying out)!
Freezer Friendly
Oh yes! You can freeze the uncooked buns! Just place them on a baking sheet, freeze until solid, then transfer them to a freezer bag for up to 3 months. Steam directly from frozen, just add an extra 5-10 minutes to the cooking time.
So next time you’re looking for an easy recipe to impress the fam, or just something cozy to nibble on while binge-watching your favorite show, remember these Steamed Japanese Pork Buns! I promise they will quickly become one of your favorites too! Follow us on Pinterest for daily recipes inspiration that brings warmth to your table!
Steamed Japanese Pork Buns
Ingredients
Method
- Proof the yeast: Start by dissolving the yeast and sugar in warm water (about 110°F). Let it sit for 5 to 10 minutes until foamy.
- Mix the dry ingredients: In a large bowl, combine flour, baking powder, and salt.
- Combine the wet and dry: Add the yeast mixture and olive oil to dry ingredients, mixing until somewhat combined. Knead the dough for 5 minutes using a stand mixer or 8-10 minutes by hand.
- Let it rise: Cover the bowl with a damp towel and let the dough rise until doubled in size, about 30 minutes.
- Prepare the filling: Mix together ground meat, cabbage, green onions, garlic, ginger, pepper, soy sauce, sugar, rice vinegar, and sesame oil in a separate bowl. Chill in the fridge.
- Shape the buns: Split the dough into 6 equal pieces, roll each into a ball, and let them rise for another 10 minutes.
- Roll and fill: Roll each ball into a circle about 4-5 inches wide, place filling in the center, pinch the sides together to seal, and twist slightly.
- Prepare for steaming: Place each bun on a small square of parchment paper, and let them rise for another 20 minutes.
- Steam the buns: Set up your steamer, place the buns inside, and steam for about 20 minutes or until fluffy and cooked through.
- Serve warm: Serve the steamed buns warm and enjoy their soft and fluffy texture.