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Japanese Spring Onion Buns


  • for 2 portions (1 Steam+ Pot) For the dough

  • For the filling

  • For the vegetables

  • For the Teriyaki dipping sauce

  • Plus


Japanese spring onion buns with steamed vegetables and quick Teriyaki dipping sauce.




Knead the ingredients for the dough together with 75 ml of warm water for 10 minutes until the mixture forms a smooth dough. Then cover the dough and leave in a warm place for 45 minutes to prove until it has doubled in size.


Cut the spring onions into thin rings.


Roll out the dough on a well-floured work surface into a rectangle approx. 1.5 mm thick. Then sprinkle the spring onions and salt over it and roll up gently.


Cut the rolled dough into 12 pieces. In each case, lay two pieces on top of each other, push down deep with a chopstick or the handle of a wooden spoon in the middle and across to the cut edge and then, using your hands, gently fold in the other direction so that it forms a fan shape.


Add 150 ml of water to the pizza pan and arrange the buns on the steaming unit with ample space in between them. Seal with the lid and cook for 8 minutes at 1,000 watt.


Cut the broccoli into florets and remove the stems of the sugar snap peas. Season the vegetables with salt. Add the vegetables to the buns in the Steam+ Pot and cook for a further 8 minutes.


Mix together all of the ingredients for the dipping sauce. Cut the radishes into thin slices, combine with the rice vinegar and rice syrup and leave to one side.


Sprinkle the buns and vegetables with sesame seeds and serve with the radishes and Teriyaki dipping sauce.


Japanese Spring Onion Buns

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Adjust Servings:
for 2 portions (1 Steam+ Pot) For the dough
150g wheat flour alternatively spelt flour
2 tsp rice syrup alternatively raw cane sugar
2 tsp dried yeast
1/2 tsp baking powder
25ml soya milk
1/2 tbsp flavourless vegetable oil
For the filling
2 spring onions
1 tsp salt
For the vegetables
100g broccoli
75g sugar snap peas
1 tsp salt
For the Teriyaki dipping sauce
6 tbsp soy sauce
2 tbsp rice syrup alternatively raw cane sugar
1/2 tsp garlic granules
1/2 tsp lemon zest
50g radishes
3 tbsp rice vinegar
1 tsp rice syrup alternatively raw cane sugar

Eat This

Eat This

Nadine and Jörg are the self-proclaimed “food nerds” behind the vegan foodblog Eat This!. In addition to sharing tasty plant-based recipes with their readers, the German-based duo aims to prove once and for all that vegan food doesn’t have to be bland in flavor or appearance — it can be delicious and amazing-looking, too!

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