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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pork-and-Cabbage-Filled Buns

Makes: 15 servings Yield: 15 buns
Prep 40 mins Rise 1 hr Bake 350°F 15 mins
Pork-and-Cabbage-Filled Buns
  • 3 - 3 1/2  cups  all-purpose flour
  • 1  package  active dry yeast
  • 1  cup  milk
  • 1/4  cup  sugar
  • 2  tablespoons  butter
  • 1/2  teaspoon  salt
  • 2  eggs
  •  Pork-and-Cabbage Filling (see recipe below)
  • 1  tablespoon  water
  •  Black and white sesame seeds (optional)
  •  Baby bok choy leaves (optional)

1. In a large mixing bowl, stir together 1-1/2 cups of the flour and the yeast. In a small saucepan, heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture; add one of the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour).

3. Meanwhile, prepare Pork-and-Cabbage Filling. Set the filling aside to cool.

4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 15 pieces. Gently pull each piece into a ball, tucking edges under to make smooth tops. Cover and let rest for 10 minutes.

5. Preheat oven to 350 degrees F. Line an extra-large baking sheet with foil; grease foil. Roll or pat each ball of dough into a 4-inch circle. Brush edges with a little water. Place 2 tablespoons filling in center of each circle. Bring up edges of dough around filling, stretching dough just until edges meet; pinch to seal. Place buns seam side down on prepared baking sheet.

6. In small bowl, combine remaining egg and the 1 tablespoon water. Brush evenly over buns. If desired, sprinkle with sesame seeds.

7. Bake for 15 to 18 minutes or until buns are golden brown. Transfer buns to a wire rack; cool slightly. Serve warm. If desired, garnish the platter with bok choy leaves. Makes 15 buns.

From the Test Kitchen
  • Prepare and bake buns as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw buns, covered, overnight in the refrigerator. Wrap buns in foil and bake in a 300 degree F oven about 15 minutes or until heated through.
Pork-and-Cabbage Filling
  • 2  tablespoons  soy sauce
  • 1  teaspoon  cornstarch
  • 1  teaspoon  sugar
  • 1/2  teaspoon  toasted sesame oil
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  butter
  • 1  teaspoon  grated fresh ginger
  • 1  clove garlic, minced
  • 3  cups  finely shredded baby bok choy or Chinese cabbage
  • 1  cup  chopped fresh shiitake mushrooms
  • 3/4  cup  shredded carrot
  • 1/2  cup  thinly sliced green onion
  • 8  ounces  chopped lean boneless pork

1. In a small bowl, stir together soy sauce, cornstarch, sugar, toasted sesame oil, and pepper; set aside. In a large skillet, melt 1 tablespoon of the butter. Add ginger and garlic; cook and stir 15 seconds. Add bok choy, mushrooms, carrot, and green onion; cook and stir for 2 minutes. Remove mixture from skillet. Melt remaining 1 tablespoon butter in skillet; add pork. Cook and stir about 2 minutes or until pork is no longer pink. Return vegetable mixture to skillet. Add soy sauce mixture. Cook and stir for 2 minutes.

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