Cabbage Pork Buns

READY IN: 1hr 15mins
Recipe by SaladMaster

These are amazing! The flavor is so good and out of this world. Sometimes if I have leftover filling, I eat straight with a spoon or make lettuce wraps with it. Enjoy!

Top Review by xtine

These were great - I really enjoyed making them and eating them. I particularly liked the brightness the balsamic vinegar added to the sauce. Next time I might try adding some minced water chestnuts to the filling for more texture. Thanks for posting this recipe! Made for My Three Chefs Fall 08

Ingredients Nutrition


  1. For buns: in a bowl stir together 1 1/2 cup flour and yeast. In a saucepan heat milk, butter, sugar, and salt until they are warmed, stir occasionally.
  2. Add milk mixture to flour and yeast when it's warm but not hot or it will kill the yeast! Add 1 egg, beat and scrape sides. Stir in as much flour as possible. Knead to make a smooth and elastic dough, about 3 minutes. Shape to a ball and place in a greased bowl. cover and rise in a warm place for 1 hour, till doubled.
  3. SAUCE: While the dough is rising prepare the sauce and filling. Stir all of the sauce ingredients together and set aside.
  4. FILLING:In a skillet, saute ginger and garlic in oil for 15 seconds on medium high. add cabbage, onion, carrot, bell pepper, and broccoli. Cook and stir until veggies are tender.
  5. Remove veggies from pan, add chopped pork and sauté until browned and done, 6-8 minutes. Add veggies back into pan with pork and stir together on medium heat.
  6. Add sauce to pork mixture and stir to coat. Stir in raisins then turn off heat.
  7. Punch down dough and shape to 15 balls, rest 10 minutes. Roll balls out flat to 4 inches in diameter. Brush with water and place 2T of filling on each round. bring up edges and pinch to seal tightly. Place buns on a greased cookie sheet. Lightly beat egg and add a teaspoon of water; brush over buns. Bake at 350°F, for 15-18 minutes to brown and golden.

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