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

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, juicy nikuman (steamed pork buns). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Juicy Nikuman (Steamed Pork Buns) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Juicy Nikuman (Steamed Pork Buns) is something which I have loved my whole life. They’re fine and they look fantastic.

Learn how to make Nikuman (Japanese Steamed Pork Buns) at home! These soft fluffy buns are filled with savory juicy pork, shiitake mushroom, cabbage, and scallion. Homemade soft moist white bun wrapped around a delicious pork filling with shiitake mushroom, cabbage, and scallion.

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

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

The soft, warm, and juicy nikuman buns are mostly enjoyed in wintertime as a popular and comforting street food. They are available in many Chinese restaurants and numerous grocery stores. We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best!

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.

Heat a steamer until water is warm. Turn off the burner and place the Nikuman in the steamer. Make a little space between each Nikuman so that. Put the pork, onion and ginger into a large bowl. Add the chili garlic sauce, soy sauce, sugar, and sesame oil.

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