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Steamed pork buns

This recipe is inspired by Nikuman (Japanese Steamed Pork Buns). The traditional way of making these buns is not compatible with Nate and Amaya’s allergies but this creation of mine is an acceptable alternative.

A lot of Japanese recipes have soya which is a big no no for us. It is unfortunate as I love a bit a soya sauce! However I have adapted and these steamed buns of mine were actually very tasty. They are pretty simple to make but they just take a little bit of time and patience.

Equipment

  • Bamboo steamer
  • wok
  • rolling pin
  • Round cookie cutter
  • baking paper
Cooking Method
Courses , ,
Difficulty Advanced
Time
Prep Time: 40 mins Cook Time: 10 mins Rest Time: 60 mins Total Time: 1 hr 50 mins
Servings 12
Description

These buns are really tasty. Great as a snack or as part of a main course

Ingredients
    Dough
  • 2 ½ cup plain flour
  • 2 tbsp granulated sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp instant yeast
  • 1 tbsp sunflower oil
  • ¾ cup warm water (room temp)
  • Filling
  • 500 g minced pork
  • 5 spring onions (chopped)
  • cup shredded cabbage (boiled)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp paprika
  • 1 cloves garlic (crushed)
  • 2 tsp mixed herbs
  • 1/2 cup water
  • 1 vegetable stock pot
Instructions
  1. start by making the dough

  2. add 2 ½ cups plain flour, 2 tbsp granulated sugar, ½ tsp salt,1 tsp baking powder, 1 tsp instant yeast, 1 tbsp sunflower oi, l¾ cup warm water room temp to a large bowl

  3. mix together until a dough is formed

  4. place a tea towel over the bowl and leave the dough to rest for 1 hr

  5. while the dough is resting make the bun filling

  6. boil the shredded cabbage and slice the spring onions

  7. Sprinkle 1 tsp salt, 1 tsp black pepper, 2 tsp paprika, 1 crushed clove of garlic and 2 tsp mixed herbs on the minced pork

  8. add ½ cup boiling water to the vegetable stock pot and mix until fully combined.

  9. add the cabbage, spring onion and stock to the minced pork and mix together

  10. place the pork filling in the fridge until the dough is ready

  11. after 1hr the dough should have doubled in size. knead the dough into a ball and place on a dry, flat surface.

  12. cut the dough in two. then half each piece again. you should have fouce balls of dough half these four piece and half them again, leaving you with sixteen balls of dough.

  13. roll each piece of dough out into a circle

  14. spoon some of the pork mixture into the centre of each dough circle.

  15. wrap the dough round the mixture by pinching the edges together and gathering them in the centre and swirl it round. Making the bun look a little like it has pleats

  16. place each bun on a square of baking paper and place in the bamboo steamer. You may have to do this in batches depending on how many buns you can fit in your steamer.

  17. Place the wok on the hob on medium heat. Pour in water, enough to make steam but less than the bottom layer of steamer.

    Once water is hot place steamer inside wok.

  18. steam buns for 10- 12 minutes. Enjoy straight away while hot.

Nutrition Facts (Approximate)

Servings: 12 ServingCalories:277kcalTotal Fat:8.2gSaturated Fat: 1.1gCholesterol:18mgSodium:1008mgPotassium:1463mgTotal Carbohydrate:44.8gDietary Fiber: 11.6gSugars: 12.1gProtein:14.4gCalcium: 504mgIron: 11mg

Keywords: allergy friendly, dinner, pork buns, snack, steam buns, steamed buns
Read it online: https://myallergybabies.com/recipe/steamed-pork-buns/
Whitney Morris

My children have multiple allergies from babies. There was a long list of things they couldn't eat with out being really poorly. I started by adapting known recipes, which lead to me experimenting and designing my own new ones! Now I share what I learned along the way in hopes of helping other families like us.