Step-by-Step Guide to Prepare Yummy Snowman Shaped Nikuman (Steamed Bao)

Snowman Shaped Nikuman (Steamed Bao) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It 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! One of my dearest memories is snacking on a warm steamed bun called Nikuman during my commute home from college in the cold months.

Here is the best “Snowman Shaped Nikuman (Steamed Bao)" recipe we have found so far. This will be smell and look delicious.

Ingredients of Snowman Shaped Nikuman (Steamed Bao)

1. You need of The dough:.
2. Make ready 170 grams of Cake flour.
3. It’s 80 grams of Bread (strong) flour.
4. You need 1 tsp of Baking powder.
5. Make ready 1/4 tsp of Salt.
6. Take 2 tbsp of Sugar.
7. Make ready 50 ml of Milk.
8. Take 1 tbsp of Vegetable oil.
9. Make ready 100 ml of Lukewarm water.
10. Take 1 tsp of Dried yeast.
11. Take of For the chicken-chili sauce filling:.
12. Take 200 grams of Chicken breast meat (skinless).
13. It’s 1 dash of Salt and pepper.
14. Prepare 1 tsp of Sake.
15. Make ready 1 tbsp of each Egg white, katakuriko.
16. Make ready 1 of Egg (leftovers from the egg whites).
17. You need 3 tbsp of Chinese soup stock.
18. You need 2 tbsp of Ketchup.
19. Take 1 tsp of each Sugar, katakuriko.
20. You need 2 tsp of each Soy sauce, sake.
21. It’s 1 of piece/clove each Ginger, garlic.
22. Make ready 1/3 of Spring onion.
23. It’s 1/2 tsp of Doubanjiang.
24. Make ready of Decorative parts:.
25. You need 6 of Eyes: Raisins.
26. It’s 1 dash of Nose: Carrot.
27. Prepare 2 tsp of Hat: Aonori.

Nikuman are Japanese-style steamed pork buns which were influenced by the traditional Chinese baozi.They consists of leavened wheat dough wrapped around a flavorful ground pork filling.Nikuman. (Steamed Pork Buns, 肉まん, Buta Man, 豚まん, Chūka Man, 中華まん). · Bao Buns!Bao means Buns so calling it bao buns doesn't make sense but it is such a cute name How To Make Nikuman (Steamed Pork Buns) (Recipe) 肉まんの作り方 （レシピ）.

Snowman Shaped Nikuman (Steamed Bao) instructions

1. Combine the dry ingredients in a bowl. Make a well in the middle, and put the salt on the edge. Dissolve yeast in lukewarm water, pour into the well and mix with cooking chopsticks..
2. Keep mixing and kneading until the surface of the dough is smooth. If the dough sticks to your hands, add a little bread flour. Form into a ball, and leave to rise for 1 to 1 1/2 hours covered with plastic..
3. Cut the chicken into 1.5 cm pieces, add salt, pepper, and sake and mix well. Add the egg white and rub in. Add the katakuriko and mix..
4. Combine the chili sauce ingredients. Mince the ginger, garlic, and leek..
5. Add 1 tablespoon of oil to a heated frying pan. Add the chicken in one lump, spread it out and brown on each side (no need to cook it all the way through) and transfer to a plate..
6. Add 1 teaspoon sesame oil to the same frying pan and stir fry the ginger and garlic. Add in the doubanjiang and keep stir frying. Return the chicken to the pan, and cook while breaking it apart..
7. Add the combined sauce ingredients, and stir and simmer until thickened..
8. Add the egg yolk left over from using the egg white in Step 3 and mix it through. Adding the egg makes it milder. Transfer to a plate and leave to cool..
9. Take out the risen dough and punch down to deflate. Take out 30 g of the dough and mix with the aonori seaweed powder to make the dough for the hats..
10. Divide the remaining dough into 6 portions. Take off 20 g of dough from each portion, to make a total of 12 portions of dough. The big pieces will be the bodies, and the small pieces the heads..
11. Roll a larger piece of dough out to abut 10 cm diameter with a rolling pin and wrap the filling in it. For detailed instructions, see..
12. Place the filled dough with the seam sides down on 10x10cm squares of parchment paper. Attention: Keep the dough covered with plastic wrap to prevent drying out..
13. Fill the smaller pieces of dough in the same way. Just use a little bit of filling, about 1 piece of chicken worth..
14. Put the small pieces on top of the large pieces..
15. Roll the piece of dough with the aonori seaweed into a 10 cm log, and cut into 6 portions..
16. Stick the 'hats' off-center. Cut the raisins into half lengthwise and push in to make the eyes. Make holes with a bamboo skewer and push in a small piece of carrot for the nose..
17. Put the buns in a steamer, cover with a lid that's been covered with a kitchen towel to prevent condensation from dripping on the buns, and steam over high heat for about 10 minutes. The buns in the photos are a bit too close together….
18. I also have a recipe for reindeer steamed buns. To reheat the buns, microwave (for one bun) for 40 seconds..

These dried mushrooms were pre-washed and soaked in a fridge overnight.Shape it into a ball and replace the dough in the bowl.Cover the bowl with a plastic wrap.

Homemade soft moist white bun wrapped around a delicious pork filling with shiitake mushroom, cabbage, and scallion.Nikuman, or Japanese steamed buns, are a favourite hot snack food all over Japan.Use our recipe to make your own fluffy, savoury nikuman at home.Nikuman are delicious, fluffy, soft buns filled with a succulent meat and vegetable filling.Great as a snack during cold seasons or as a warming Bonfire.