Recipe of Homemade Easy Juicy Steamed Pork Buns (Nikuman)
by Sylvia Hudson
Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, easy juicy steamed pork buns (nikuman). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Easy Juicy Steamed Pork Buns (Nikuman) is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Easy Juicy Steamed Pork Buns (Nikuman) 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 easy juicy steamed pork buns (nikuman) using 18 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Easy Juicy Steamed Pork Buns (Nikuman):
Make ready 234 grams Cake flour
Take 34 grams Bread (strong) flour
Take 4 grams Instant dry yeast
Take 40 grams White sugar
Prepare 2 7/10 grams Salt
Make ready 120 grams Lukewarm water (about 85˚F/30˚C )
Make ready The filling:
Prepare 200 grams Ground pork
Get 40 grams Cooked bamboo shoots (canned)
Take 2 Dried shiitake mushrooms
Prepare 30 grams Japanese leek
Take 1 piece Ginger
Make ready 16 Peeled shrimp
Prepare 1 tsp Chinese soup stock
Make ready 50 ml Boiling water
Make ready 2 grams Powdered gelatin
Make ready 2 tsp Sugar
Take 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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