How to Prepare Quick Nikuman (Meat-Filled Steamed Buns) at Home
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Perfect Nikuman (Meat-Filled Steamed Buns) at Home. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Nikuman (Meat-Filled Steamed Buns) at Home, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nikuman (Meat-Filled Steamed Buns) at Home delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Nikuman (Meat-Filled Steamed Buns) at Home is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can have Nikuman (Meat-Filled Steamed Buns) at Home using 17 ingredients and 6 steps. Here is how you cook it.
I revised a recipe I learned 10 years ago at a cooking class. It's very easy, so when my children were small I used to make them like a maniac all the time. These days I'm into Chinese food again. I suddenly got the urge to eat these steamed buns, so I made them.
If you make the edges of the rolled dough thinner than the middle, the dough won't be thick enough to stick together. There's plenty of filling, so if you have leftovers, make another batch of buns. The buns will have a nicer finish if you roll out the dough with a rolling pin rather than just flattening them by hand. The dough is very sticky after the first rising, but coat plenty of flour on your hands to work and cut it. Recipe by Pokuchan
Ingredients and spices that need to be Get to make Nikuman (Meat-Filled Steamed Buns) at Home:
- 100 grams ○Bread (strong) flour
- 100 grams ○Cake flour
- 2 tsp ○ Dry yeast
- 3 tbsp ○Sugar
- 2 tsp ○Vegetable oil
- 100 ml ○Lukewarm water
- 200 grams ☆Ground pork
- 4 ☆Dried shiitake mushrooms (rehydrated in water)
- 100 grams, finely chopped ☆Cooked bamboo shoots
- 1 stalk, finely chopped ☆Japanese leek
- 1 piece ☆Ginger
- 1/4 tsp ■Salt
- 3 tbsp ■Soy sauce
- 2 tbsp ■Sake
- 1 tbsp ■Sugar
- 2 tbsp ■Sesame oil
- 1 dash ■Pepper
Instructions to make Nikuman (Meat-Filled Steamed Buns) at Home
- Mix the ○ ingredients together, and knead well for 5-10 minutes until the surface is smooth. It's faster to knead by hand than in a bread machine. Let the dough rise (1st rising): put the dough in a lightly oiled bowl. Heat up a steamer until steam is rising. Turn off the heat, and put the dough in the bowl in the steamer until doubled, about 15 to 20 minutes.
- While the dough is rising, mix the ☆ ingredients and the ■ flavoring ingredients together to make the filling. It has lots of vegetables in it!
- Take the risen dough out and put it on a working surface that has been dusted with bread flour. Divide into 8 portions and roll each into a ball, and cover with a wrung out moistened kitchen towel. Roll each ball out and flatten into a 10 cm pancake. Make the perimeter thinner (about 2 mm) than the middle part.
- Put 2 to 3 tablespoons of filling in the middle of each dough, and fold up the dough around it. Press the seams together very well. The dough here is a bit thick.
- Cut parchment paper into 5 cm squares, and place a bun on each piece. You can freeze the buns at this stage in a plastic bag, taking care not to let them touch each other. Let them defrost at room temperature and steam as usual. Cook the buns in a preheated steamer for 12 minutes.
- Done! The buns are full of meaty juice, so be careful not to puncture them when taking them out of the steamer. They are great dipped in soy sauce.
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