Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy, homemade classic 'nikuman' (steamed pork buns). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns) is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns) is something which I have loved my whole life. They’re fine and they look wonderful.
Learn how to make Nikuman (Japanese Steamed Pork Buns) at home! These soft fluffy buns are filled with savory juicy pork She made homemade nikuman for us and I was very impressed that she made the pork buns from scratch. To my surprise, she told me that they are very easy to make.
To get started with this recipe, we have to prepare a few ingredients. You can cook easy, homemade classic 'nikuman' (steamed pork buns) using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns):
- Take For the dough:
- Get 260 grams Plain flour
- Take 3 tbsp Sugar
- Get 1 pinch Salt
- Make ready 2 tsp Baking powder
- Get 6 tbsp Milk
- Get 4 tbsp Water
- Prepare 2 tsp Oil
- Take for the filling:
- Get 250 grams Ground pork
- Get 1/2 Japanese leek
- Take 2 Shiitake mushrooms
- Get 40 grams Cooked bamboo shoots (canned)
- Make ready 1/5 Carrot
- Prepare 1 tbsp Oyster sauce
- Make ready 2 tsp Katakuriko
- Get 1 tsp Ginger
- Get 1 tsp Soy sauce
- Prepare 1 dash Salt and pepper
- Prepare 2 tbsp Sake
- Prepare 1 tbsp Sesame oil
Make the dough: Sift the flour and baking powder together in a large bowl. The vinegar will create a whiter looking buns. Preheat the steamer on high heat until it starts steaming. Place the buns on their squares of parchment/wax paper in the steamer and cover.
Instructions to make Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns):
- Combine the flour, sugar, salt, and baking powder.
- Add the water, milk, and oil, and mix together to make a dough. Wrap in plastic wrap and let rest for 30 minutes.
- Mince the Japanese leek and shiitake mushrooms, finely dice the bamboo shoot, and combine all of the filling ingredients and mix until it has a paste-like consistency.
- Divide the dough into eight equal portions, then roll them into balls. Roll each ball flat with a rolling pin into a 10-13 cm diameter circle.
- Place a portion of the filling on top, then pull the dough over the filling from the edges to meet at the top.
- Line a frying pan with parchment paper, pour in some water, place the buns on top of the paper, then steam over low-medium heat for about 10 minutes.
- They're ready!
We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! This resting process is called benching and it gives the dough softness and makes it easier to shape the dough. Let's wrap the meat mixture with. Post tags are required for images Use one of the following tags for Link posts: [Homemade], [I ate], [Pro/Chef], [Found] ,[Request/Discussion] ,[Misc].
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