Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, easy juicy steamed pork buns (nikuman). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Watch How To Make Nikuman (Steamed Pork Buns). Learn how to make Nikuman (Japanese Steamed Pork Buns) at home! These soft fluffy buns are filled with savory juicy An approachable recipe - I was so glad when I discovered how easy it was to make my own steamed buns.
Easy Juicy Steamed Pork Buns (Nikuman) is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Easy Juicy Steamed Pork Buns (Nikuman) is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have easy juicy steamed pork buns (nikuman) using 18 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Easy Juicy Steamed Pork Buns (Nikuman):
- Make ready 234 grams Cake flour
- Make ready 34 grams Bread (strong) flour
- Prepare 4 grams Instant dry yeast
- Prepare 40 grams White sugar
- Get 2 7/10 grams Salt
- Get 120 grams Lukewarm water (about 85˚F/30˚C )
- Prepare The filling:
- Take 200 grams Ground pork
- Make ready 40 grams Cooked bamboo shoots (canned)
- Take 2 Dried shiitake mushrooms
- Prepare 30 grams Japanese leek
- Make ready 1 piece Ginger
- Prepare 16 Peeled shrimp
- Prepare 1 tsp Chinese soup stock
- Prepare 50 ml Boiling water
- Get 2 grams Powdered gelatin
- Take 2 tsp Sugar
- Get 1 tbsp each Soy sauce, sake, katakuriko
They consists of leavened wheat dough wrapped around a flavorful ground pork filling. The meat is combined with different vegetables and usually seasoned with soy sauce and various. Nikuman - steamed buns (cake), Japanese cuisine. Nikuman name is also known as the Kansai region Butaman.
Instructions to make Easy Juicy Steamed Pork Buns (Nikuman):
- Make the bun. In a bowl, mix the dough ingredients.
- 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.
- Cover with a moistened and wrung out kitchen towel, and leave to rest in a warm place for 30 minutes to an hour.
- 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.
- 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.
- Add the jelly from Step 4 to the meat filling and mix. Add the katakuriko and mix well.
- Divide the meat filling into 8 portions and roll into balls.
- 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.
- 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.
- Center a meat filling on the dough circle, and add 2 shrimps on top. Wrap the filling.
- 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.
- 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.
- 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.
- Soft and fluffy meat buns! Enjoy while piping hot.
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. Let's make Nikuman, Japanese steamed buns filled with delicious pork, shiitake mushroom, cabbage, and scallion! Nikuman(steamed pork bun) and Anman (steamed buns with sweet red bean paste).
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