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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, nikuman (meat-filled steamed buns) at home. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Nikuman (Meat-Filled Steamed Buns) at Home is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Nikuman (Meat-Filled Steamed Buns) at Home is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have nikuman (meat-filled steamed buns) at home using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Nikuman (Meat-Filled Steamed Buns) at Home:
  1. Make ready 100 grams ○Bread (strong) flour
  2. Get 100 grams ○Cake flour
  3. Take 2 tsp ○ Dry yeast
  4. Get 3 tbsp ○Sugar
  5. Get 2 tsp ○Vegetable oil
  6. Get 100 ml ○Lukewarm water
  7. Prepare 200 grams ☆Ground pork
  8. Make ready 4 ☆Dried shiitake mushrooms (rehydrated in water)
  9. Get 100 grams, finely chopped ☆Cooked bamboo shoots
  10. Make ready 1 stalk, finely chopped ☆Japanese leek
  11. Prepare 1 piece ☆Ginger
  12. Prepare 1/4 tsp ■Salt
  13. Prepare 3 tbsp ■Soy sauce
  14. Get 2 tbsp ■Sake
  15. Prepare 1 tbsp ■Sugar
  16. Prepare 2 tbsp ■Sesame oil
  17. Make ready 1 dash ■Pepper
Instructions to make Nikuman (Meat-Filled Steamed Buns) at Home:
  1. 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.
  2. While the dough is rising, mix the ☆ ingredients and the ■ flavoring ingredients together to make the filling. It has lots of vegetables in it!
  3. 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.
  4. 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.
  5. 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.
  6. 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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