Cabbage Pork Buns
Fluffy, savory, and bursting with flavor, these homemade cabbage pork buns are the ultimate comfort food. This recipe features a light, pillowy steamed dough made from scratch, paired with a mouthwatering filling of ground pork, finely shredded cabbage, and a savory blend of soy sauce, oyster sauce, sesame oil, and aromatic seasonings like garlic and ginger. Perfectly steamed to achieve their signature soft texture, these buns are an irresistible fusion of satisfying textures and bold umami flavors. Whether you’re serving them as appetizers, a snack, or part of a casual dinner, these cabbage pork buns are sure to impress. Plus, with easy-to-follow directions and just 90 minutes of prep time, you can enjoy a delicious homemade treat that rivals your favorite dim sum restaurant.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2.25 teaspoons Instant yeast
- 0.75 cup Warm water
- 0.25 cup Whole milk
- 2 tablespoons Vegetable oil
- 1 pound Ground pork
- 1 cup Cabbage, finely shredded
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 stalks Green onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and instant yeast.
Gradually pour in the warm water, milk, and vegetable oil. Mix until the dough comes together.
Knead the dough on a floured surface for 8–10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
In a separate bowl, mix the ground pork, shredded cabbage, soy sauce, oyster sauce, sesame oil, green onion, garlic, ginger, salt, and black pepper until well combined.
Deflate the dough and divide it into 12 equal portions. Roll each portion into a ball and flatten it into a 4-inch circle.
Place about 2 tablespoons of the pork and cabbage filling in the center of each dough circle.
Bring the edges of the dough up around the filling and pinch them together at the top to seal the bun. Make sure the filling is fully enclosed.
Place each bun on a small square of parchment paper to prevent sticking during steaming.
Arrange the buns in a single layer in a steamer basket, leaving space between them to expand during cooking.
Cover and steam over boiling water for 15–20 minutes, or until the buns are fully cooked and fluffy.
Serve warm and enjoy your homemade cabbage pork buns!
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 333.3 g | 121% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 47.6 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 365 mg | 28% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
