Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, puffy steamed nikuman (meat filled bao or buns). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Let's make Nikuman, Japanese steamed buns filled with delicious pork, shiitake mushroom Learn how to make Nikuman (Japanese Steamed Pork Buns) at home! These soft fluffy buns are filled with Easy Alternative Option: Wrap the filling by bringing the dough up around the meat to the top. Make a favourite Japanese hot fast food at home with soft, round Nikuman steamed buns.
Puffy Steamed Nikuman (Meat Filled Bao or Buns) is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Puffy Steamed Nikuman (Meat Filled Bao or Buns) is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have puffy steamed nikuman (meat filled bao or buns) using 28 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Puffy Steamed Nikuman (Meat Filled Bao or Buns):
- Prepare For the dough:
- Take 60 ml ● Lukewarm water (40 °C)
- Prepare 1/2 tsp ● Sugar
- Make ready 1 tsp ● Dry yeast
- Get 160 grams ○ Cake flour
- Take 40 grams ○ Bread (strong) flour
- Take 1 tsp ○ Baking powder
- Prepare 2 tsp ○ Sugar
- Get 1/6 tsp ○ Salt
- Take 60 ml ★ Lukewarm milk (35 °C)
- Make ready 2 tsp Lard (or butter or shortening)
- Take Meat filling:
- Prepare 100 grams ■ Ground pork
- Take 1 1/2 tbsp ■ The soaking water from the dried shiitake mushrooms
- Prepare 1 tbsp ■ Shaoxing wine or sake
- Get 1 1/2 tsp ■ Soy sauce
- Prepare 1 1/2 tsp ■ Grated ginger
- Make ready 1 tsp ■ Sesame oil
- Get 1 tsp ■ Tianmiangjiang (or miso)
- Prepare 1 tsp ■ Katakuriko
- Make ready 1/2 tsp ■ Grated garlic
- Take 1/2 tsp ■ Sugar
- Make ready 1 dash ■ Salt
- Take 50 grams □ Boiled bamboo shoot (cut into 8mm dice)
- Prepare 1 large □ Rehydrated dried shiitake mushrooms (thinly sliced)
- Take 50 grams □ Onion (cut into 5mm dice)
- Get 20 grams □ Boiled Chinese cabbage leaf cores (cut into 5mm dice)
- Prepare 2 1/2 grams □ Rehydrated cellophane noodles cut into 1cm pieces
These nikuman have fluffy and light yet still nicely chewy dough, and a ginger-scented filling. 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 Mix the ingredients together with two forks until well incorporated and the meat becomes sticky and forms a mass. Reviews for: Photos of Chinese Steamed Buns with Meat Filling.
Instructions to make Puffy Steamed Nikuman (Meat Filled Bao or Buns):
- Combine the ● lukewarm water and sugar in a container. Add the yeast. Mix it up well with chopsticks, then leave for about 10 minutes to proof the yeast.
- Sift the ○ ingredients into a large bowl Add the Step 1 mixture and the ★ milk and mix.
- When the dough comes together, knead it 100 times by pressing on it with the base of your hands, stretching it, folding it, changing directions and so on.
- Add the lard in 3 batches, kneading it into the dough patiently each time. When the dough is reasonably smooth on the surface, the kneading is done.
- Put the dough ball in a lightly oiled bowl, cover with plastic wrap and leave in a warm place.
- Leave to rise (1st rising) until it has doubled in volume. It takes about 40 minutes at 35°C.
- Take the dough out onto a work surface, and press down on it with your palms to deflate it. Divide into 6 portions.
- Form each portion of dough into a ball, cover with a tightly wrung out moistened kitchen towel and leave to rest for 20 minutes so that the dough becomes easier to roll out.
- Compared to steamed buns sold at a convenience stores,the dough and filling for these buns are quite big. If you make 12 buns out of this recipe they will be quite small. The smaller buns, the harder they are to form.
- Make the meat filling: Put all the ■ ingredients in a bowl and mix well. Add the ○ ingredients, and divide the filling into 6 portions in the bowl.
- Roll out each portion of the dough into a circle that's about 7mm thick. Roll it out a bit more to form a 10cm square. Place a portion of the filling in the middle.
- Bring two opposing corners together gently above the filling, and press them together. Do the same with the other two corners.
- Be careful not to get any filling on the dough where you pinch them together, or they will be hard to close up properly and the buns may open later.
- Pinch the remaining corners of the bun together, twist the top to close it securely, and the bun is formed. Leave the buns to rise again (2nd rising) in a warm place for 10 minutes. Don't let the dough dry out in the meantime. You can skip the 2nd rising if you like.
- Steaming time: The buns take 25 minutes to steam using an oven's "steam" function, or 15 minutes in a steamer. They will increase to about 1.5 their original size so line them up with plenty of space in between.
- To pan fry the buns: I also recommend cooking the buns on a hot electric griddle or frying pan! You can cook them like gyoza dumplings for a crispy yet fluffy result.
- To pan fry: Heat some oil in a frying pan. Cook the buns with a lid on over a very low heat for 3 minutes. Add some boiling water to the pan, and steam-cook for another 10 to 12 minutes. This cooking time is for making 12 buns (rather than 6 buns).
This bao bun recipe makes light, fluffy and pillowy steamed buns which are perfect for stuffing with your favourite fillings. Meanwhile, prepare the steamer on the stove (see notes below). As I finished steaming these buns earlier today, my husband walked into the kitchen hungry Just keep in mind that certain cuts of meat may be leaner than others, so if you are using a very lean cut of meat and want your filling to be juicier (fat makes it juicy), you might. Chinese steamed buns can be stuffed with various types of fillings or unstuffed. Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou.
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