Easy Juicy Steamed Pork Buns (Nikuman)
Easy Juicy Steamed Pork Buns (Nikuman)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy juicy steamed pork buns (nikuman). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Easy Juicy Steamed Pork Buns (Nikuman). I wanted to eat juicy steamed meat buns, so I tried making some. Don't knead the dough as hard as you would knead your bread dough. Try to fold and press it gently.

Easy Juicy Steamed Pork Buns (Nikuman) is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Easy Juicy Steamed Pork Buns (Nikuman) is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook easy juicy steamed pork buns (nikuman) using 18 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Easy Juicy Steamed Pork Buns (Nikuman):
  1. Make ready 234 grams Cake flour
  2. Make ready 34 grams Bread (strong) flour
  3. Make ready 4 grams Instant dry yeast
  4. Prepare 40 grams White sugar
  5. Take 2 7/10 grams Salt
  6. Make ready 120 grams Lukewarm water (about 85˚F/30˚C )
  7. Take The filling:
  8. Make ready 200 grams Ground pork
  9. Take 40 grams Cooked bamboo shoots (canned)
  10. Prepare 2 Dried shiitake mushrooms
  11. Take 30 grams Japanese leek
  12. Take 1 piece Ginger
  13. Prepare 16 Peeled shrimp
  14. Make ready 1 tsp Chinese soup stock
  15. Take 50 ml Boiling water
  16. Get 2 grams Powdered gelatin
  17. Make ready 2 tsp Sugar
  18. Prepare 1 tbsp each Soy sauce, sake, katakuriko

The savory buns are usually steamed inside the bamboo steamer. Chop the slices into fine pieces. Let's make meat mixture for Nikuman. Add salt, pepper, sugar, oyster sauce, five-spice powder, sesame oil and stir lightly.

Instructions to make Easy Juicy Steamed Pork Buns (Nikuman):
  1. Make the bun. In a bowl, mix the dough ingredients.
  2. When it forms a ball, knead on a clean surface. Knead or fold gently several times, taking care not to rip the dough. Repeat until the surface of the dough is smooth, about 15 minutes.
  3. Cover with a moistened and wrung out kitchen towel, and leave to rest in a warm place for 30 minutes to an hour.
  4. Make the filling. Dissolve the Chinese soup stock in 50 ml of boiling water. Add the gelatin and let it absorb the water. Microwave and dissolve the gelatin. Chill and harden the jelly in the refrigerator.
  5. Roughly chop the bamboo shoots, rehydrated shiitake mushrooms and leeks. Finely chop the ginger. Combine the chopped up ingredients and the ground pork until the meat is sticky. Add the seasoning ingredients.
  6. Add the jelly from Step 4 to the meat filling and mix. Add the katakuriko and mix well.
  7. Divide the meat filling into 8 portions and roll into balls.
  8. Divide the rested dough into 8 portions, and roll each one gently into a ball. Cover with a moistened kitchen towel and let rest for 15 minutes.
  9. To form the buns: Roll each dough into a 10 cm circle. Thin out the edges, until the circle is 12 cm. If the rolled out dough shrinks back, cover with a moistened kitchen towel again and let it rest for a bit.
  10. Center a meat filling on the dough circle, and add 2 shrimps on top. Wrap the filling.
  11. Make little pleats as you wrap. If this is difficult for you, close up the bun and turn it over so you have the smooth side on top.
  12. Cut parchment paper into 10 cm squares, and put a bun on each piece. Put the buns in a steamer, and leave to rise again for about 15 minutes. Bring water to a boil to use for steaming.
  13. Brush the buns with a 1:1 mixture of sugar and water to make them shiny. This is optional. Steam the buns for 15 to 20 minutes.
  14. Soft and fluffy meat buns! Enjoy while piping hot.
  15. Ready to serve and ENJOY!

Let's make meat mixture for Nikuman. Add salt, pepper, sugar, oyster sauce, five-spice powder, sesame oil and stir lightly. Add potato starch to the meat and toss to coat evenly. Ròubāozi from China is also called Nikuman, but since meat (niku) mainly means beef in Kansai, it is usually called Butaman (pork) instead of Nikuman in Kans. Place pork buns on individual squares of parchment paper.

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