Recipes - Japanese

Japanese Curried Pork Buns
Japanese_Curried_Pork_Buns2


This crowd pleasing snack is a sure fire hit with your guests and friends. Make this on a weekend and enjoy it with a cup of steaming tea for a perfect evening. You can also make a vegetarian version sans the pork.
Cooking Time: 30mins - 60mins
Serves:Crowd
Total time: 60mins - 120mins
Course: Entrée
Cook Method: Steam
Cuisine: Japanese









Ingredients:

Dough

600g plain flour
15g dry yeast
20g baking powder
60g sugar
2 tsp salt
300ml warm water

Filling

1 tbsp Sunflower oil (plus extra)
1 onion (finely chopped)
1 carrot (finely chopped)
5 cloves garlic (finely chopped)
150g cabbage (finely chopped)
800g pork mince
50g S&B Golden Curry




Steps:
  1. Dough: mix dry ingredients in a bowl. Slowly add water, mix with hands until combined. Cover, rest at room temperature for 30 mins. Divide dough into 80g balls and cover on a tray.
  2. Filling: slowly saute vegetables in oil until soft. Add pork, cook through. Stir in curry, mix until dissolved, cover and cool in fridge.
  3. Roll dough into small balls, flatten on bench and place 70g of filling in centre. Bring dough up to enclose filling, pinching to seal.
  4. Steam in a lined steamer for 20 mins until cooked through. Serve hot.

*The colouring of the buns depicted in the image above is due to our chef adding in some of the curry mixture into the dough ingredients. Yours should come out a lovely white dough colour!*


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Japanese Curried Pork Buns

Japanese Curried Pork Buns

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This crowd pleasing snack is a sure fire hit with your guests and friends. Make this on a weekend and enjoy it with a cup of steaming tea for a perfect evening. You can also make a vegetarian version sans the pork.

Cooking Time: 30mins - 60mins
Serves: Crowd
Total time: 60mins - 120mins
Course: Entrée
Cook Method: Steam
Cuisine: Japanese
Ingredients

Dough

600g plain flour
15g dry yeast
20g baking powder
60g sugar
2 tsp salt
300ml warm water

Filling

1 tbsp Sunflower oil (plus extra)
1 onion (finely chopped)
1 carrot (finely chopped)
5 cloves garlic (finely chopped)
150g cabbage (finely chopped)
800g pork mince
50g S&B Golden Curry

Instructions
  1. Dough: mix dry ingredients in a bowl. Slowly add water, mix with hands until combined. Cover, rest at room temperature for 30 mins. Divide dough into 80g balls and cover on a tray.
  2. Filling: slowly saute vegetables in oil until soft. Add pork, cook through. Stir in curry, mix until dissolved, cover and cool in fridge.
  3. Roll dough into small balls, flatten on bench and place 70g of filling in centre. Bring dough up to enclose filling, pinching to seal.
  4. Steam in a lined steamer for 20 mins until cooked through. Serve hot.

*The colouring of the buns depicted in the image above is due to our chef adding in some of the curry mixture into the dough ingredients. Yours should come out a lovely white dough colour!*

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