Easiest Way to Prepare Award-winning Piping Hot Easy Pork Steamed Buns (Nikuman)

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, piping hot easy pork steamed buns (nikuman). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Piping Hot Easy Pork Steamed Buns (Nikuman) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Piping Hot Easy Pork Steamed Buns (Nikuman) is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook piping hot easy pork steamed buns (nikuman) using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Piping Hot Easy Pork Steamed Buns (Nikuman):

1. Take The dough:
2. Take 150 grams Bread (strong) flour
3. Prepare 350 grams Cake flour
4. Get 40 grams Sugar
5. Get 1 pinch Salt
6. Get 1 tbsp Dry yeast
7. Prepare 280 ml Lukewarm water
8. Get The filling:
9. Prepare 200 grams Ground pork
10. Prepare 4 to 5 Dried shiitake mushrooms
11. Make ready 1 small Boiled bamboo shoot (canned or vacuum packed)
12. Take 1 several Green onions
13. Prepare 1 to 1 1 1/2 tablespoons Grated ginger
14. Take Seasoning ingredients:
15. Prepare 1/2 tbsp plus Sugar
16. Make ready 3 tbsp plus Soy sauce
17. Prepare 2 tbsp Sesame oil
18. Make ready 1 dash Pepper

Instructions to make Piping Hot Easy Pork Steamed Buns (Nikuman):

1. Put the dried shiitake mushrooms in a heatproof container with water and 1 teaspoon of sugar. Microwave for 1 minute at 500 W, and leave for about 10 minutes. This will re-hydrate them quickly. Add lukewarm water to the dough ingredients in a bowl and mix well.
2. Knead until it forms a dough ball, then cover the bowl with plastic wrap. Let the dough rise for 15 minutes. In the summer you can just do this at room temperature; in the winter, use the dough rising setting of your oven. Make the filling while the dough rises.
3. Chop up the bamboo shoot, rehydrated shiitake mushrooms and green onion. Grate the ginger. Combine them all the the ground pork.
4. Add the flavoring ingredients, and mix well with a spoon. The filling shouldn't get sticky, so use a spoon rather than your hands.
5. Divide into 12 portions, approximately.
6. After 15 minutes, the dough increases to about twice its original volume. Divide into 12 portions, approximately again.
7. Form the dough into balls, roll flat and wrap around the filling.
8. Line a steamer with kitchen parchment paper and steam for 15 to 18 minutes. Wipe the water droplets off the steamer lid occasionally (optional).
9. I steamed the buns for 18 minutes. (They look a bit wonky, but they're homemade.)
10. Done!
11. I split one open.
12. Addendum: If the dough is sticky, flour your hands and work them around the surface.

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