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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, juicy nikuman (steamed pork buns). One of my favorites. This time, I am going to make it a little bit tasty. 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.

Juicy Nikuman (Steamed Pork Buns) 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 enjoyed by millions daily. They’re nice and they look wonderful. Juicy Nikuman (Steamed Pork Buns) is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook juicy nikuman (steamed pork buns) using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Juicy Nikuman (Steamed Pork Buns):
  1. Get 70 grams Pork belly chunks
  2. Get 10 cm Japanese leek
  3. Get 3 Shiitake mushrooms
  4. Prepare 2 tbsp ○Yakiniku sauce
  5. Get 1 tsp ○Sesame oil
  6. Get 1/2 tsp ○Soy sauce
  7. Get For the dough:
  8. Get 100 grams Cake flour
  9. Take 2 tsp Baking powder
  10. Get 1/2 tbsp Sugar
  11. Prepare 50 ml Lukewarm water

Great recipe for Juicy Nikuman (Steamed Pork Buns). I wanted to eat some juicy steamed meat buns. By simply adding sesame oil to the sauce, the flavor becomes authentic. I didn't use yeast in the dough, so I could make the buns very quickly.

Instructions to make Juicy Nikuman (Steamed Pork Buns):
  1. Cut the pork into 1cm cubes. Finely chop the shiitake mushrooms and leek. Combine in a bowl and mix the ○ ingredients.
  2. Sift the flour and baking powder together. Add the sugar and mix while adding lukewarm water a little at a time. When the dough is soft as your earlobes, knead well.
  3. Divide the dough into 3 portions. Form into balls and roll.
  4. Put 1/3 of the filling into the center of each dough circle, and pinch up the dough as shown in the photo.
  5. Gather up the pinched parts to the center.
  6. Put plenty of water into a steamer and heat. Steam the buns over high heat for 20 minutes. Cover the lid as shown with a kitchen towel or cloth to prevent water droplets from falling on the buns.
  7. It's this juicy inside.
  8. Ready to serve and ENJOY!

By simply adding sesame oil to the sauce, the flavor becomes authentic. I didn't use yeast in the dough, so I could make the buns very quickly. Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). These steamed buns are made from flour dough and filled with meat and other ingredients. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん).

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