Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, nikuman (meat-filled steamed buns) at home. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Nikuman (Meat-Filled Steamed Buns) at Home is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Nikuman (Meat-Filled Steamed Buns) at Home is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook nikuman (meat-filled steamed buns) at home using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Nikuman (Meat-Filled Steamed Buns) at Home:
- Prepare 100 grams ○Bread (strong) flour
- Get 100 grams ○Cake flour
- Prepare 2 tsp ○ Dry yeast
- Take 3 tbsp ○Sugar
- Prepare 2 tsp ○Vegetable oil
- Get 100 ml ○Lukewarm water
- Make ready 200 grams ☆Ground pork
- Get 4 ☆Dried shiitake mushrooms (rehydrated in water)
- Take 100 grams, finely chopped ☆Cooked bamboo shoots
- Prepare 1 stalk, finely chopped ☆Japanese leek
- Take 1 piece ☆Ginger
- Make ready 1/4 tsp ■Salt
- Get 3 tbsp ■Soy sauce
- Prepare 2 tbsp ■Sake
- Take 1 tbsp ■Sugar
- Get 2 tbsp ■Sesame oil
- Make ready 1 dash ■Pepper
Steps 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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