551 Style Steamed Pork Buns Recipe by cookpad.japan
Cooking Instructions 1 Put an empty bowl on a kitchen scale, and measure the dough ingredients. Add 100 ml of lukewarm water little by little while mixing and kneading the dough. The dough is OK once there are no lumps of yeast. 2 Cover the bowl with plastic wrap, and leave at room temperature for about 15 minutes. Make the filling in the meantime. 3 Finely chop the onion and mix with panko. 4 Put the onion, panko and the rest of the filling in a bowl (place the bowl on the scale beforehand again and measure the ingredients). Mix well and divide into 8 balls. 5 Divide the dough into 8, and roll out each portion with a rolling pin. If you can make the perimeter of each dough circle thinner than the center, the filling will settle in the middle of the bun. 6 Spoon a ball of filling on each dough circle and wrap it. If you get filling on the edges, the dough will not close up so be careful! Seal the buns closed properly! 7 Bring water to a boil in a steamer, line the steamer rack with parchment paper, and place in the buns. Steam over medium heat for 20 minutes, and they're done. 1 Put an empty bowl on a kitchen scale, and measure the dough ingredients. Add 100 ml of lukewarm water little by little while mixing and kneading the dough. The dough is OK once there are no lumps of yeast. 1 Put an empty bowl on a kitchen scale, and measure the dough ingredients. Add 100 ml of lukewarm water little by little while mixing and kneading the dough. The dough is OK once there are no lumps of yeast. 2 Cover the bowl with plastic wrap, and leave at room temperature for about 15 minutes. Make the filling in the meantime. 2 Cover the bowl with plastic wrap, and leave at room temperature for about 15 minutes. Make the filling in the meantime. 3 Finely chop the onion and mix with panko. 3 Finely chop the onion and mix with panko. 4 Put the onion, panko and the rest of the filling in a bowl (place the bowl on the scale beforehand again and measure the ingredients). Mix well and divide into 8 balls. 4 Put the onion, panko and the rest of the filling in a bowl (place the bowl on the scale beforehand again and measure the ingredients). Mix well and divide into 8 balls. 5 Divide the dough into 8, and roll out each portion with a rolling pin. If you can make the perimeter of each dough circle thinner than the center, the filling will settle in the middle of the bun. 5 Divide the dough into 8, and roll out each portion with a rolling pin. If you can make the perimeter of each dough circle thinner than the center, the filling will settle in the middle of the bun. 6 Spoon a ball of filling on each dough circle and wrap it. If you get filling on the edges, the dough will not close up so be careful! Seal the buns closed properly! 6 Spoon a ball of filling on each dough circle and wrap it. If you get filling on the edges, the dough will not close up so be careful! Seal the buns closed properly! 7 Bring water to a boil in a steamer, line the steamer rack with parchment paper, and place in the buns. Steam over medium heat for 20 minutes, and they're done. 7 Bring water to a boil in a steamer, line the steamer rack with parchment paper, and place in the buns. Steam over medium heat for 20 minutes, and they're done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tinklee's Cheesy Bread Ultimate Pasta Fagioli Wisconsin Split Pea Soup Cauliflower Cheese And Potato BLT Wedge Salad With Blue cheese and Homemade Zesty Russian Dressing Tinklee's Cheesy Bread Ultimate Pasta Fagioli Wisconsin Split Pea Soup Cauliflower Cheese And Potato BLT Wedge Salad With Blue cheese and Homemade Zesty Russian Dressing Healthy Mushroom Au Gratin with Tofu Sauce Easy Kabocha Squash and Okara Cheesecake Tender Beef Tendons (No Need for a Pressure Cooker) Mike's Authentic New Mexican Green Chile Burritos Sublime Beef Stew with Red Wine Cabbage Rolls Simmered in Tomato Soup Halloween-Themed Temari Sushi Cauliflower Cheese And Potato Halloween Jack-o'-Lantern Curry Zucchini spice cake Healthy Mushroom Au Gratin with Tofu Sauce Easy Kabocha Squash and Okara Cheesecake Tender Beef Tendons (No Need for a Pressure Cooker) Mike's Authentic New Mexican Green Chile Burritos Sublime Beef Stew with Red Wine Cabbage Rolls Simmered in Tomato Soup Halloween-Themed Temari Sushi Cauliflower Cheese And Potato Halloween Jack-o'-Lantern Curry Zucchini spice cake