Osaka Butaman - Pork Bun
Osaka's plump steamed pork bun — pillowy dough filled with seasoned pork and ginger, best eaten hot, standing up.
Ingredients
| 2 cups (240g) | all-purpose flour | |
| 2 teaspoons | 10 ml | instant yeast |
| 2 tablespoons | 30 ml | sugar |
| 1 teaspoon | 5 ml | baking powder |
| 1/2 cup (120ml) | warm milk | |
| 2 tablespoons | 30 ml | vegetable oil |
| 7 oz (200g) | ground pork | |
| 1/2 cup (45g) | cabbage, finely minced | |
| 1 tablespoon | 15 ml | soy sauce |
| 1 tablespoon | 15 ml | sesame oil |
| 1 tablespoon | 15 ml | oyster sauce |
| 1 teaspoon | 5 ml | grated ginger |
| 1 | green onion, minced | |
| — | salt and white pepper |
Instructions
- Make dough: mix flour, yeast, sugar, and baking powder. Add warm milk and oil. Knead for 8 minutes until smooth. Rest covered for 1 hour until doubled.
- Make filling: combine all filling ingredients (pork through white pepper). Mix vigorously until slightly sticky.
- Punch down dough. Divide into 8 portions. Roll each into a flat circle. Place 1.5 tablespoons filling in the center. Gather edges and pinch firmly to seal.
- Place sealed-side down on a small square of parchment. Rest 20 minutes.
- Steam in a bamboo steamer over boiling water for 15 minutes. Serve hot.