Akkala Bun

A variation of the standard meat bun, the Akkala bun is famous for its uncanny ability to boost your energy through the roof, due in part to its staple ingredients: endura carrots and endura shrooms. Also unique about the Akkala bun is that it uses pork rather than the usual beef. While the use of pork is still controversial among chefs and consumers due to stigma, it is difficult for even the staunchest anti-pork detractors to deny that the Akkala bun is dangerously delicious.

Ingredients

12 oz of dough
1/2 pound of ground pork
1 tsp of ginger, grated
rock salt
ground black pepper
1/2 cup of endura carrot, grated
1/2 cup of chopped endura shroom
1 tbsp of ground Hylian herb

1 tsp of palm fruit oil
1 scallion, chopped
1 tsp cane sugar
1 tbsp of potato starch
1 tbsp of soy sauce
1 tbsp of safflower oil
1 tbsp of chicken or beef stock
1 tsp of Goron spice

Directions

1) In a pan, heat the palm fruit oil until hot.
2) Mix salt, pepper, and Goron spice into pork, then quickly sauté the mixture for about 2 minutes. Remove from heat and allow to cool.
3)Once meat mixture is completely cooled, transfer to a bowl and add the rest of the ingredients, then knead until mixed completely.
4) Separate the dough into 10 relatively equal parts. Roll each part into a ball, then flatten and roll out with a rolling pin to form a thin disk.
5) Place a scoop of the filling onto the middle of a disk, making sure not to overfill as the dough will rise, then pleat and twist the excess dough closed as you would a Sheikah-style bun.
6) Wrap the buns in baking paper and allow to rest for about 20 minutes.
7) Prepare a steamer. Once water is boiling, place each bun onto a 3x3 square of baking paper, then place each bun inside the steamer 2" apart (usually about 5 at a time). Keep any buns not currently cooking wrapped in baking paper at all times.
8) Cover steamer with lid and steam on high heat for about 10 minutes. Serve immediately.

Preparation Time

40 minutes

Cook time

20 minutes

Total time

1 hour

Yield

10 servings

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This recipe can be made with just about any other meat for those who feel uncomfortable about the thought of eating pork. Beef is very popular, as is venison.