Nikuman Japanese Steamed Pork Buns Recipes

NIKUMAN, JAPANESE STEAMED PORK BUNS

Steps:

• Gather ingredients.
• Mix all the dry ingredients for the dough in a standard mixing bowl. With the mixer running on medium speed add warm water and oil. Mix for about 20 seconds until the dough is formed. Take it out on a floured surface and knead into a ball. Wrap in plastic and set it aside.
• Make the filling by mixing all the ingredients for the filling. Divide the filling into eight balls.
• Find a skillet large enough to hold bamboo steamer on its top. Fill the skillet halfway with water and set it on a stovetop.
• Cut parchment paper into 1 ½ -inch squares. You will need 8.
• Divide the dough into eight balls. Working one at a time, roll the balls to 4-inch rounds. Press around the rims to make it thin. This helps not to have an excess dough on the top. Wrap the filling by pulling edges together and pinch them at the top. Set it on a piece of parchment paper and place it in the bamboo steamer. Place four buns in each tray.
• Turn the heat on the stove and bring the water to a boil. Set bamboo steamer on top, then turn the heat to medium-low. Steam the buns for 20 minutes.
• Serve warm.

NIKUMAN

Steps:

• Let's cut the ingredients for Nikuman. These dried mushrooms were pre-washed and soaked in a fridge overnight. Squeeze water from shiitake mushrooms.
• Remove the firm parts of the stems. Slice the stems thinly and cut the caps into 1.5cm (0.6") pieces.
• These dried shrimps were pre-washed and soaked in lukewarm water about one hour. Squeeze water from the shrimp.
• Chop the shrimp into fine pieces.
• Let's make the stock to mix dough for the bun. Pour in the shrimp liquid with a strainer. Add the shiitake liquid. Pour in hot water to increase it to 130ml (0.55 cups).
• Let's make the dough for Nikuman. Add baking powder, instant yeast, sugar and salt to all-purpose flour. Lightly stir with a paddle.
• Add sesame oil and mix.
• Gradually mix in the lukewarm shiitake and shrimp dashi stock.
• When the flour is roughly mixed, clean the paddle.
• Gather the flour together with your hand. Knead until the dough ball is smooth and clean inside the mixing bowl.
• Sprinkle flour on a cutting board. Place the dough on the cutting board and knead for 10 minutes. Use your body weight to press the dough.
• As shown in the video, the texture of the dough becomes smooth.
• Shape it into a ball and replace the dough in the bowl. Cover the bowl with a plastic wrap.
• The dough is now ready to ferment in this styrofoam box, which is filled with hot water at about 40°C (104°F). Pour some hot water into the box and check if the temperature is about 40°C (104°F). Gently place the bowl in the hot water. Do not let the dough get wet.
• Sit the bowl in the hot water for about 30 minutes. If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume.
• Steam the cabbage leaf for 1 minute and cool it down on a wire sieve.
• Remove the firm parts of the cabbage and chop them into fine pieces. Cut the leaf part into 2cm (0.8") strips and chop them into fine pieces.
• Wrap the cabbage with a paper towel and squeeze out excess water.
• Let's chop the spring onion. Make equally spaced diagonal cuts in the spring onion. Flip it over and repeat the cuts in the other side.
• Cut the spring onion in half and chop into fine pieces.
• Slice the ginger. Chop the slices into fine pieces.
• Let's make meat mixture for Nikuman. Chop the pork slices into 5mm (0.2") pieces and put them in a bowl. Add salt, pepper, sugar, oyster sauce, five-spice powder, sesame oil and stir lightly.
• Add potato starch to the meat and toss to coat evenly.
• Add the cabbage, spring onion, ginger, shiitake and shrimp and mix evenly.
• Clean your hands and divide the meat mixture into four.
• Lightly oil your hands and shape the mixture into 8 balls.
• After about 30 minutes, check if the dough is doubled in volume, and remove the bowl.
• Remove the plastic wrap and knead the dough several times to let the air expel from the inside.
• Place the dough on floured surface and roll it into a cylinder. Cut the dough into equal 8 pieces.
• Shape each piece of dough into a ball while keeping the surface smooth.
• Cover with a tightly squeezed kitchen towel and allow the dough to rest for 10 minutes. 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 the dough. Place the smooth side of the dough on the surface and press it down with your palm. Roll out the dough using a rolling pin until their diameter become about 10cm (4").
• Pinch the edges of the dough to reduce thickness.
• Hold the mixture in the center of the dough and begin forming pleats.
• Gather the edges of the dough up to the center while making the pleats.
• Twist and fold the dough up to the top to wrap the mixture.
• Place the Nikuman on baking paper sheets. You'll have 8 pieces of Nikuman in total.
• Let's start the second stage of fermentation. Heat a steamer until water is warm. Turn off the burner and place the Nikuman in the steamer. Make a little space between each Nikuman so that they don't stick together.
• Wrap the lid with a kitchen towel and cover the steamer. The towel will prevent water from dripping off the lid. The secondary fermentation takes 10 to 20 minutes.
• When the Nikuman grow by half, cover and heat the steamer at high heat.
• When the water boils, reduce the heat. Steam 15 more minutes and turn off the burner.
• Serve the Nikuman on a plate.
• The well-seasoned pork will bring out the flavor of Nikuman.

NIKUMAN JAPANESE STEAMED PORK BUNS

Steps:

• Make the dough: Sift the flour and baking powder together in a large bowl. Whisk the sugar into the flour. Pour the warm milk into the flour gradually, while stirring the flour with a wooden spoon, or your hand. Knead the dough until it becomes soft and smooth, about 15 minutes. Cover the dough with a piece of plastic wrap and let the dough rest at room temperature for 30 minutes. Divide the dough into 8 balls. Cover with plastic wrap and set aside.
• Make the filling: Put the ground pork, onion, bamboo shoots, and ginger into a large bowl. Add the chili garlic sauce, soy sauce, sugar, and sesame oil. Mix the ingredients together until well incorporated and the meat becomes sticky.
• Assemble the buns: Take a ball of dough and flatten it between your hands. Then, using a rolling pin, roll the dough out into a circle that is about 5 to 5 1/2 inches in diameter. Using your fingers, pinch the edges of the dough to make them thinner. Divide the meat mixture into 8 balls. Place one ball in the center of the dough and wrap it by bringing the dough up around the meat to the top, forming little pleats with the excess tough, then slightly twisting the dough to close it, then pinching it firmly to join it. Put the bun on a small square of parchment or wax paper. Repeat the process with the rest of the dough and meat.
• Cook the buns: Put the water in the steamer base, along with 1 tablespoon of rice vinegar (optional). 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. Steam for 15 minutes on high heat. Remove from the heat and serve.

NIKUMAN / BUTAMAN / PORK BUN

Steps:

• for the bun, mix all the powdered
• ingredients in a bowl and make a well in the centre
• pour the wet ingredients into the well and mix in thoroughly
• when they're combined, add the shortening and knead until smooth
• rest at room temperature for 30 mins
• mix the filling and divide into 10 balls
• divide the dough into 10 balls and roll them out round.
• wrap them around the fillings, pinch and twist at the top
• let rest for 15 mins
• steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
• (makes about 10 nikuman).

NIKUMAN (STEAMED PORK BUNS)

Steps:

• Gather all the ingredients. I use a kitchen scale to measure my ingredients. Prepare one square piece of parchment paper for each bun you will make, about 3 inches x 3 inches (7.6 cm x 7.6 cm) for small buns. Set aside.

STEAMED PORK BUNS

Steps:

• Sift the flour.
• Add sugar, baking powder and lard.
• pour in water and knead until smooth.
• Cover with a damp teatowel and rest for 30 minutes.
• Saute the onions and pork briefly in the oil.
• Add water and seasonings and simmer until the sauce thickens.
• Spread this filling onto a plate to cool.
• Roll the dough into a long sausage shape and cut into twelve equal pieces.
• Roll each into a ball and flatten into a circle with your fingers.
• Place a spoonful of filling in the center and bring the dough up around it.
• Pinch the dough firmly to join it.
• Put each bun on a separate piece of parchment or wax paper.
• At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
• Otherwise, brush each with a little water and set them in a steam basket.
• Steam over rapidly boiling water for 10 minutes.
• When steaming, do not crowd the pastries.
• If necessary steam them in batches.
• They can be rewarmed (once) carefully in the microwave.