Nikuman (Meat-Filled Steamed Buns) at Home. Learn how to make Nikuman (Japanese Steamed Pork Buns) at home! These soft fluffy buns are filled with savory juicy pork, shiitake mushroom Easy Alternative Option: Wrap the filling by bringing the dough up around the meat to the top, forming little pleats with the excess dough, then slightly. Nikuman, or Japanese steamed buns, are a favourite hot snack food all over Japan.

Nikuman - Japanese steamed buns. by: Kitchen Butterfly. 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. Portion out the meat mixture, using a teaspoon or tablespoon. You can cook Nikuman (Meat-Filled Steamed Buns) at Home using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Nikuman (Meat-Filled Steamed Buns) at Home

It's 100 grams of ○Bread (strong) flour.
It's 100 grams of ○Cake flour.
It's 2 tsp of ○ Dry yeast.
It's 3 tbsp of ○Sugar.
Prepare 2 tsp of ○Vegetable oil.
Prepare 100 ml of ○Lukewarm water.
You need 200 grams of ☆Ground pork.
Prepare 4 of ☆Dried shiitake mushrooms (rehydrated in water).
It's 100 of grams, finely chopped ☆Cooked bamboo shoots.
Prepare 1 of stalk, finely chopped ☆Japanese leek.
It's 1 piece of ☆Ginger.
Prepare 1/4 tsp of ■Salt.
You need 3 tbsp of ■Soy sauce.
You need 2 tbsp of ■Sake.
It's 1 tbsp of ■Sugar.
Prepare 2 tbsp of ■Sesame oil.
You need 1 dash of ■Pepper.

Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. Homemade Chinese Pork Buns are truly just like the ones you swipe off Any steamer will do, but if you want the truly authentic pork bun experience, it's worth getting a bamboo steamer because it imparts a subtle fragrance into. We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best!

Nikuman (Meat-Filled Steamed Buns) at Home step by step

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..

Nikuman — steamed buns (cake), Japanese cuisine. Nikuman name is also known as the Kansai region Butaman. Nikumany originally come originally from China. However, over time, the dish became popular and spread throughout Japan. In winter hot, steaming nikumany sold from stalls on the.