Japanese Pork Bun Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough.

Baking powder: Helps the dough rise and become fluffy.

Yeast: Essential for the dough to rise properly.

Warm water: Activates the yeast and helps form the dough.

Vegetable oil: Adds moisture and richness to the dough.

Ground pork: The main protein for the filling, providing a savory base.

Soy sauce: Adds umami and saltiness to the filling.

Oyster sauce: Enhances the savory flavor of the filling.

Sesame oil: Adds a nutty aroma and depth to the filling.

Garlic: Provides a pungent and aromatic flavor to the filling.

Ginger: Adds a spicy and aromatic note to the filling.

Green onions: Adds freshness and a mild onion flavor to the filling.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough feels too sticky, lightly dust your hands and the surface with flour, but be cautious not to add too much as it can make the dough tough.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the buns a chewier texture.

• sugar - Substitute with honey: Honey adds a slight floral sweetness and helps with browning.

• baking powder - Substitute with baking soda and cream of tartar: Use a combination of ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect.

• yeast - Substitute with sourdough starter: Sourdough starter can be used for a more complex flavor, but it will require a longer fermentation time.

• warm water - Substitute with milk: Milk can make the dough richer and softer.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and can be flavored similarly.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a sweet and salty flavor that can mimic the depth of oyster sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used, but it will lack the nutty flavor of sesame oil.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile but is slightly more citrusy.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish.

• Allow the Japanese pork buns to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the buns soggy.

• For short-term storage, place the cooled buns in an airtight container. Store them in the refrigerator for up to 3 days. Reheat by steaming them for about 5 minutes or until heated through.

• For longer storage, freezing is an excellent option. Arrange the cooled buns on a baking sheet lined with parchment paper, making sure they are not touching each other. Place the baking sheet in the freezer and freeze the buns until they are solid, about 1-2 hours.

• Once the buns are frozen solid, transfer them to a freezer-safe bag or airtight container. Label the container with the date to keep track of their freshness. The buns can be stored in the freezer for up to 2 months.

• When ready to enjoy, do not thaw the buns at room temperature as this can make them soggy. Instead, steam the frozen buns directly for 15-20 minutes or until they are heated through and soft.

• If you prefer, you can also microwave the frozen buns. Place a damp paper towel over the buns and microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For an extra touch of flavor, consider brushing the steamed or reheated buns with a bit of sesame oil before serving. This adds a lovely sheen and enhances the aroma of the pork filling.

• To maintain the texture and flavor, avoid reheating the buns multiple times. Only reheat the amount you plan to consume immediately.

• If you have leftover filling, it can be stored separately in an airtight container in the refrigerator for up to 3 days. Use it to make fresh buns or as a delicious addition to fried rice or noodles.

• Steaming Method: Place the leftover Japanese pork buns in a steamer basket lined with parchment paper. Steam over boiling water for about 5-7 minutes until they are heated through. This method helps retain the buns' soft and fluffy texture.

• Microwave Method: Wrap each pork bun in a damp paper towel and place on a microwave-safe plate. Microwave on medium power for 1-2 minutes. Check if they are heated through; if not, continue in 30-second intervals. The damp paper towel helps keep the buns moist.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the pork buns in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes. This method is great for reheating multiple buns at once.

• Pan Method: Heat a non-stick skillet over medium-low heat. Add a small amount of vegetable oil to the pan. Place the pork buns in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method gives the buns a slightly crispy bottom while keeping the inside moist.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pork buns in the air fryer basket, making sure they are not touching. Heat for about 5-7 minutes. This method is quick and gives the buns a nice texture.

• Mixing bowl: Use this to combine the flour, sugar, baking powder, and yeast, and later to mix the ground pork with the other ingredients.

• Measuring cups: Essential for accurately measuring the flour, sugar, and warm water.

• Measuring spoons: Necessary for measuring the baking powder, yeast, vegetable oil, soy sauce, oyster sauce, and sesame oil.

• Wooden spoon: Handy for mixing the dough ingredients together until a dough forms.

• Clean surface: Use this for kneading the dough until it becomes smooth.

• Kitchen towel: To cover the dough while it rises for an hour.

• Knife: Useful for chopping the garlic, ginger, and green onions.

• Cutting board: Provides a safe surface for chopping the garlic, ginger, and green onions.

• Steamer: Essential for steaming the buns until they are cooked through.

• Rolling pin: Helps to flatten each piece of dough into a disc.

• Spoon: Use this to place the filling in the center of each dough disc.

• Plate: To place the buns on before steaming them.

Prepare the filling: Make the pork mixture a day ahead and store it in the fridge.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Pre-cut dough: Divide and shape the dough balls while the filling is marinating.

Batch steaming: Steam multiple buns at once if your steamer is large enough.

Quick rise: Place the dough in a warm oven to speed up the rising process.