Easy Juicy Steamed Pork Buns (Nikuman) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Watch How To Make Nikuman (Steamed Pork Buns). Learn how to make Nikuman (Japanese Steamed Pork Buns) at home!
Here is the best “Easy Juicy Steamed Pork Buns (Nikuman)" recipe we have found until now. This will be smell and look delicious.
Ingredients of Easy Juicy Steamed Pork Buns (Nikuman)
- Make ready 234 grams of Cake flour.
- It’s 34 grams of Bread (strong) flour.
- You need 4 grams of Instant dry yeast.
- You need 40 grams of White sugar.
- You need 2 7/10 grams of Salt.
- Make ready 120 grams of Lukewarm water (about 85˚F/30˚C ).
- You need of The filling:.
- Prepare 200 grams of Ground pork.
- Make ready 40 grams of Cooked bamboo shoots (canned).
- Prepare 2 of Dried shiitake mushrooms.
- Make ready 30 grams of Japanese leek.
- You need 1 piece of Ginger.
- You need 16 of Peeled shrimp.
- Make ready 1 tsp of Chinese soup stock.
- Make ready 50 ml of Boiling water.
- You need 2 grams of Powdered gelatin.
- It’s 2 tsp of Sugar.
- Make ready 1 tbsp of each Soy sauce, sake, katakuriko.
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!
Easy Juicy Steamed Pork Buns (Nikuman) step by step
- 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..
Nikuman—Japanese Steamed Pork Buns. in Bread, Dumplings, Food History, Japanese, Main Course, Meat, Onigiri, Oyatsu/Snack, Recipes By Region, Recipes by Type.My first meal in Japan was nothing fancy, yet it still remains one of my fondest memories of my first time living in Japan, as it was.Nikuman are Japanese-style steamed pork buns which were influenced by the traditional Chinese baozi.
This resting process is called benching and it gives the dough softness and makes it easier to shape the dough.Let's wrap the meat mixture with the.How to Make Nikuman (Chinese Steamed Pork Bun Recipe) 肉まん 作り方レシピ.Hot and Fluffy Steamed Pork Buns (Nikuman).Lazy Buns.or perhaps lazy bones and that would be me.again with a no-knead bread recipe stuffed with leftover pulled pork made to a recipe by David Chang.
