NIKUMAN (STEAMED PORK BUNS)
Nikuman is Japanese steamed buns filled with delicious savory pork, shiitake mushroom, cabbage, and scallion. Learn how to make this favorite snack at home!
Provided by Namiko Chen
Categories Appetizer Main Course Snack
Time 2h10m
Number Of Ingredients 22
Steps:
- Gather all the ingredients. I use a kitchen scale to measure my ingredients. Prepare one square piece of parchment paper for each bun you will make, about 3 inches x 3 inches (7.6 cm x 7.6 cm) for small buns. Set aside.
Nutrition Facts : Calories 125 kcal, Carbohydrate 14 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 138 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HOW TO MAKE CABBAGE BUNS (AKA BIEROCKS OR RUNZAS)
Provided by Jill Winger
Number Of Ingredients 17
Steps:
- To make the filling: Brown the ground beef and onions in a large skillet
- Add in the additional oil, peppers and garlic and sauté until tender
- Add cabbage and allow to soften and turn golden brown
- Season to taste with salt and pepper, then set the filling aside to cool- you can even prepare it ahead of time and refrigerate until dough is ready
- To make dough: In mixing bowl, combine the yeast and 2 cups flour
- In medium saucepan, heat milk, sucanat, butter, and salt to about 110-115 degrees until butter is just melted (too hot will kill yeast)
- Add warm liquid mixture to flour and yeast, add eggs
- Beat on low speed 30 seconds, beat on high 3 minutes
- Stir in rest of flour and knead 6-8 minutes until smooth and elastic
- Allow dough to rise for an hour in a warm place
- Punch down and roll out on a clean counter top to create a rectangle shape that's about 1/4 inch thick
- Cut dough into 4″x4″ squares
- Add large spoonful of filling to each square (I flatten the individual squares a bit more before adding filling)
- Bring up the four corners of wrapper and pinch together
- Place balls seam-side down on a baking stone or tray and allow to rise 30 minutes
- Bake at 375 F degrees 30 minutes or until golden brown
- Serve warm with a generous dollop of sour cream on the side
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
CABBAGE PORK BUNS
These are amazing! The flavor is so good and out of this world. Sometimes if I have leftover filling, I eat straight with a spoon or make lettuce wraps with it. Enjoy!
Provided by SaladMaster
Categories Yeast Breads
Time 1h15m
Yield 15 buns, 6 serving(s)
Number Of Ingredients 22
Steps:
- For buns: in a bowl stir together 1 1/2 cup flour and yeast. In a saucepan heat milk, butter, sugar, and salt until they are warmed, stir occasionally.
- Add milk mixture to flour and yeast when it's warm but not hot or it will kill the yeast! Add 1 egg, beat and scrape sides. Stir in as much flour as possible. Knead to make a smooth and elastic dough, about 3 minutes. Shape to a ball and place in a greased bowl. cover and rise in a warm place for 1 hour, till doubled.
- SAUCE: While the dough is rising prepare the sauce and filling. Stir all of the sauce ingredients together and set aside.
- FILLING:In a skillet, saute ginger and garlic in oil for 15 seconds on medium high. add cabbage, onion, carrot, bell pepper, and broccoli. Cook and stir until veggies are tender.
- Remove veggies from pan, add chopped pork and sauté until browned and done, 6-8 minutes. Add veggies back into pan with pork and stir together on medium heat.
- Add sauce to pork mixture and stir to coat. Stir in raisins then turn off heat.
- Punch down dough and shape to 15 balls, rest 10 minutes. Roll balls out flat to 4 inches in diameter. Brush with water and place 2T of filling on each round. bring up edges and pinch to seal tightly. Place buns on a greased cookie sheet. Lightly beat egg and add a teaspoon of water; brush over buns. Bake at 350°F, for 15-18 minutes to brown and golden.
Nutrition Facts : Calories 780.9, Fat 14.5, SaturatedFat 5.7, Cholesterol 118.9, Sodium 643.2, Carbohydrate 130.6, Fiber 6, Sugar 19.5, Protein 30.9
PORK AND CABBAGE DINNER
Make and share this Pork and Cabbage Dinner recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter and oil in a nonstick skillet over medium-high heat; season pork chops with 1/4 teaspoon salt and 1/4 teaspoon black pepper, saute for 3 minutes per side until nicely browned, remove to plate and keep warm.
- Add sliced cabbage, shredded carrot, wine, caraway seeds, thyme, and remaining salt and pepper to the skillet; stir to combine,Cover and cook for 8 minutes over medium-high heat, stirring occasionally.
- Add sliced kielbasa and vinegar to the skillet; tuck the pork chops back into the mixture; cover skillet and cook on mediun-low heat for 5 minutes stirring occasionally or until pork chops reach a internal temperture of 155 degrees; turn off heat; allow to rest for 5 minutes before serving, enjoy.
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