How to Make Delicious Piping Hot Easy Pork Steamed Buns (Nikuman)

Piping Hot Easy Pork Steamed Buns (Nikuman) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Let's make Nikuman, Japanese steamed buns filled with delicious pork, shiitake mushroom, cabbage, and scallion! I used to stop by a convenience store for my Nikuman treat; the steaming hot bun kept my hands and heart warm.

Here is the best “Piping Hot Easy Pork Steamed Buns (Nikuman)" recipe we have found until now. This will be really delicious.

Ingredients of Piping Hot Easy Pork Steamed Buns (Nikuman)

1. Prepare of The dough:.
2. Take 150 grams of Bread (strong) flour.
3. Take 350 grams of Cake flour.
4. You need 40 grams of Sugar.
5. Take 1 pinch of Salt.
6. Make ready 1 tbsp of Dry yeast.
7. Take 280 ml of Lukewarm water.
8. You need of The filling:.
9. Take 200 grams of Ground pork.
10. You need 4 of to 5 Dried shiitake mushrooms.
11. Make ready 1 small of Boiled bamboo shoot (canned or vacuum packed).
12. You need 1 of several Green onions.
13. It’s 1 of to 1 1 1/2 tablespoons Grated ginger.
14. You need of Seasoning ingredients:.
15. Take 1/2 tbsp of plus Sugar.
16. Make ready 3 tbsp of plus Soy sauce.
17. It’s 2 tbsp of Sesame oil.
18. Make ready 1 dash of Pepper.

Once finished, mix together your chopped vegetables, minced pork, chicken soup stock, sesame oil, soy sauce and a.We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days.Nikuman - steamed buns (cake), Japanese cuisine.Nikuman name is also known as the Kansai region Butaman.

Piping Hot Easy Pork Steamed Buns (Nikuman) instructions

1. 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..
2. 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..
3. Chop up the bamboo shoot, rehydrated shiitake mushrooms and green onion. Grate the ginger. Combine them all the the ground pork..
4. Add the flavoring ingredients, and mix well with a spoon. The filling shouldn't get sticky, so use a spoon rather than your hands..
5. Divide into 12 portions, approximately..
6. After 15 minutes, the dough increases to about twice its original volume. Divide into 12 portions, approximately again..
7. Form the dough into balls, roll flat and wrap around the filling..
8. Line a steamer with kitchen parchment paper and steam for 15 to 18 minutes. Wipe the water droplets off the steamer lid occasionally (optional)..
9. I steamed the buns for 18 minutes. (They look a bit wonky, but they're homemade.).
10. Done!.
11. I split one open..
12. Addendum: If the dough is sticky, flour your hands and work them around the surface..

I first tasted this in Japan, it warms you up on a cool day.Nikuman, or Japanese steamed buns, are a favourite hot snack food all over Japan.Nikuman are delicious, fluffy, soft buns filled with a succulent meat and vegetable filling.

Nikumany originally come originally from China.However, over time, the dish became popular and spread throughout Japan.In winter hot, steaming nikumany sold from stalls on the.Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling.These are exceptional freezer friendly snacks.