Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, easy juicy steamed pork buns (nikuman). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Easy Juicy Steamed Pork Buns (Nikuman) is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Easy Juicy Steamed Pork Buns (Nikuman) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have easy juicy steamed pork buns (nikuman) using 18 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Easy Juicy Steamed Pork Buns (Nikuman):
- Get 234 grams Cake flour
- Prepare 34 grams Bread (strong) flour
- Prepare 4 grams Instant dry yeast
- Prepare 40 grams White sugar
- Take 2 7/10 grams Salt
- Take 120 grams Lukewarm water (about 85˚F/30˚C )
- Prepare The filling:
- Prepare 200 grams Ground pork
- Get 40 grams Cooked bamboo shoots (canned)
- Make ready 2 Dried shiitake mushrooms
- Prepare 30 grams Japanese leek
- Make ready 1 piece Ginger
- Take 16 Peeled shrimp
- Take 1 tsp Chinese soup stock
- Get 50 ml Boiling water
- Take 2 grams Powdered gelatin
- Prepare 2 tsp Sugar
- Prepare 1 tbsp each Soy sauce, sake, katakuriko
Instructions to make Easy Juicy Steamed Pork Buns (Nikuman):
- Make the bun. In a bowl, mix the dough ingredients.
- When it forms a ball, knead on a clean surface. Knead or fold gently several times, taking care not to rip the dough. Repeat until the surface of the dough is smooth, about 15 minutes.
- Cover with a moistened and wrung out kitchen towel, and leave to rest in a warm place for 30 minutes to an hour.
- Make the filling. Dissolve the Chinese soup stock in 50 ml of boiling water. Add the gelatin and let it absorb the water. Microwave and dissolve the gelatin. Chill and harden the jelly in the refrigerator.
- Roughly chop the bamboo shoots, rehydrated shiitake mushrooms and leeks. Finely chop the ginger. Combine the chopped up ingredients and the ground pork until the meat is sticky. Add the seasoning ingredients.
- Add the jelly from Step 4 to the meat filling and mix. Add the katakuriko and mix well.
- Divide the meat filling into 8 portions and roll into balls.
- Divide the rested dough into 8 portions, and roll each one gently into a ball. Cover with a moistened kitchen towel and let rest for 15 minutes.
- To form the buns: Roll each dough into a 10 cm circle. Thin out the edges, until the circle is 12 cm. If the rolled out dough shrinks back, cover with a moistened kitchen towel again and let it rest for a bit.
- Center a meat filling on the dough circle, and add 2 shrimps on top. Wrap the filling.
- Make little pleats as you wrap. If this is difficult for you, close up the bun and turn it over so you have the smooth side on top.
- Cut parchment paper into 10 cm squares, and put a bun on each piece. Put the buns in a steamer, and leave to rise again for about 15 minutes. Bring water to a boil to use for steaming.
- Brush the buns with a 1:1 mixture of sugar and water to make them shiny. This is optional. Steam the buns for 15 to 20 minutes.
- Soft and fluffy meat buns! Enjoy while piping hot.
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