Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, piping hot easy pork steamed buns (nikuman). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Great recipe for Piping Hot Easy Pork Steamed Buns (Nikuman). I adapted a recipe a friend of mine taught me to suit our family's tastes. These pork buns are always popular. I uploaded the recipe as a record for myself.
Piping Hot Easy Pork Steamed Buns (Nikuman) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Piping Hot Easy Pork Steamed Buns (Nikuman) is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have piping hot easy pork steamed buns (nikuman) using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Piping Hot Easy Pork Steamed Buns (Nikuman):
- Get The dough:
- Make ready 150 grams Bread (strong) flour
- Prepare 350 grams Cake flour
- Make ready 40 grams Sugar
- Take 1 pinch Salt
- Prepare 1 tbsp Dry yeast
- Prepare 280 ml Lukewarm water
- Get The filling:
- Make ready 200 grams Ground pork
- Prepare 4 to 5 Dried shiitake mushrooms
- Get 1 small Boiled bamboo shoot (canned or vacuum packed)
- Prepare 1 several Green onions
- Prepare 1 to 1 1 1/2 tablespoons Grated ginger
- Take Seasoning ingredients:
- Get 1/2 tbsp plus Sugar
- Take 3 tbsp plus Soy sauce
- Get 2 tbsp Sesame oil
- Get 1 dash Pepper
If the dough dries out, the seams may come apart and the filling will. 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 Piping Hot Easy Pork Steamed Buns (Nikuman):
- Put the dried shiitake mushrooms in a heatproof container with water and 1 teaspoon of sugar. Microwave for 1 minute at 500 W, and leave for about 10 minutes. This will re-hydrate them quickly. Add lukewarm water to the dough ingredients in a bowl and mix well.
- Knead until it forms a dough ball, then cover the bowl with plastic wrap. Let the dough rise for 15 minutes. In the summer you can just do this at room temperature; in the winter, use the dough rising setting of your oven. Make the filling while the dough rises.
- Chop up the bamboo shoot, rehydrated shiitake mushrooms and green onion. Grate the ginger. Combine them all the the ground pork.
- Add the flavoring ingredients, and mix well with a spoon. The filling shouldn't get sticky, so use a spoon rather than your hands.
- Divide into 12 portions, approximately.
- After 15 minutes, the dough increases to about twice its original volume. Divide into 12 portions, approximately again.
- Form the dough into balls, roll flat and wrap around the filling.
- Line a steamer with kitchen parchment paper and steam for 15 to 18 minutes. Wipe the water droplets off the steamer lid occasionally (optional).
- I steamed the buns for 18 minutes. (They look a bit wonky, but they're homemade.)
- Done!
- I split one open.
- Addendum: If the dough is sticky, flour your hands and work them around the surface.
- 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. Once uncovered, the buns are piping hot and extremely tender and soft, making it hard to eat only one! The steamed pork buns reheat very well too.
So that’s going to wrap this up for this exceptional food piping hot easy pork steamed buns (nikuman) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
