Nikuman Steamed Pork Buns Recipes

NIKUMAN JAPANESE STEAMED PORK BUNS

Steps:

• Make the dough: Sift the flour and baking powder together in a large bowl. Whisk the sugar into the flour. Pour the warm milk into the flour gradually, while stirring the flour with a wooden spoon, or your hand. Knead the dough until it becomes soft and smooth, about 15 minutes. Cover the dough with a piece of plastic wrap and let the dough rest at room temperature for 30 minutes. Divide the dough into 8 balls. Cover with plastic wrap and set aside.
• Make the filling: Put the ground pork, onion, bamboo shoots, and ginger into a large bowl. Add the chili garlic sauce, soy sauce, sugar, and sesame oil. Mix the ingredients together until well incorporated and the meat becomes sticky.
• Assemble the buns: Take a ball of dough and flatten it between your hands. Then, using a rolling pin, roll the dough out into a circle that is about 5 to 5 1/2 inches in diameter. Using your fingers, pinch the edges of the dough to make them thinner. Divide the meat mixture into 8 balls. Place one ball in the center of the dough and wrap it by bringing the dough up around the meat to the top, forming little pleats with the excess tough, then slightly twisting the dough to close it, then pinching it firmly to join it. Put the bun on a small square of parchment or wax paper. Repeat the process with the rest of the dough and meat.
• Cook the buns: Put the water in the steamer base, along with 1 tablespoon of rice vinegar (optional). The vinegar will create a whiter looking buns. Preheat the steamer on high heat until it starts steaming. Place the buns on their squares of parchment/wax paper in the steamer and cover. Steam for 15 minutes on high heat. Remove from the heat and serve.

NIKUMAN, JAPANESE STEAMED PORK BUNS

Steps:

• Gather ingredients.
• Mix all the dry ingredients for the dough in a standard mixing bowl. With the mixer running on medium speed add warm water and oil. Mix for about 20 seconds until the dough is formed. Take it out on a floured surface and knead into a ball. Wrap in plastic and set it aside.
• Make the filling by mixing all the ingredients for the filling. Divide the filling into eight balls.
• Find a skillet large enough to hold bamboo steamer on its top. Fill the skillet halfway with water and set it on a stovetop.
• Cut parchment paper into 1 ½ -inch squares. You will need 8.
• Divide the dough into eight balls. Working one at a time, roll the balls to 4-inch rounds. Press around the rims to make it thin. This helps not to have an excess dough on the top. Wrap the filling by pulling edges together and pinch them at the top. Set it on a piece of parchment paper and place it in the bamboo steamer. Place four buns in each tray.
• Turn the heat on the stove and bring the water to a boil. Set bamboo steamer on top, then turn the heat to medium-low. Steam the buns for 20 minutes.
• Serve warm.

NIKUMAN (STEAMED PORK BUNS)

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.

NIKUMAN / BUTAMAN / PORK BUN

Steps:

• for the bun, mix all the powdered
• ingredients in a bowl and make a well in the centre
• pour the wet ingredients into the well and mix in thoroughly
• when they're combined, add the shortening and knead until smooth
• rest at room temperature for 30 mins
• mix the filling and divide into 10 balls
• divide the dough into 10 balls and roll them out round.
• wrap them around the fillings, pinch and twist at the top
• let rest for 15 mins
• steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
• (makes about 10 nikuman).

NIKUMAN (STEAMED BEEF BUNS)

Steps:

• Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
• Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
• Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
• Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
• Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
• Cover each meatball with a dough circle, pinching the edges to close.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.