Juicy Nikuman (Steamed Pork Buns) Recipe by cookpad.japan
Cooking Instructions 1 Cut the pork into 1cm cubes. Finely chop the shiitake mushrooms and leek. Combine in a bowl and mix the ○ ingredients. 2 Sift the flour and baking powder together. Add the sugar and mix while adding lukewarm water a little at a time. When the dough is soft as your earlobes, knead well. 3 Divide the dough into 3 portions. Form into balls and roll. 4 Put 1/3 of the filling into the center of each dough circle, and pinch up the dough as shown in the photo. 5 Gather up the pinched parts to the center. 6 Put plenty of water into a steamer and heat. Steam the buns over high heat for 20 minutes. Cover the lid as shown with a kitchen towel or cloth to prevent water droplets from falling on the buns. 7 It's this juicy inside. 1 Cut the pork into 1cm cubes. Finely chop the shiitake mushrooms and leek. Combine in a bowl and mix the ○ ingredients. 1 Cut the pork into 1cm cubes. Finely chop the shiitake mushrooms and leek. Combine in a bowl and mix the ○ ingredients. 2 Sift the flour and baking powder together. Add the sugar and mix while adding lukewarm water a little at a time. When the dough is soft as your earlobes, knead well. 2 Sift the flour and baking powder together. Add the sugar and mix while adding lukewarm water a little at a time. When the dough is soft as your earlobes, knead well. 3 Divide the dough into 3 portions. Form into balls and roll. 3 Divide the dough into 3 portions. Form into balls and roll. 4 Put 1/3 of the filling into the center of each dough circle, and pinch up the dough as shown in the photo. 4 Put 1/3 of the filling into the center of each dough circle, and pinch up the dough as shown in the photo. 5 Gather up the pinched parts to the center. 5 Gather up the pinched parts to the center. 6 Put plenty of water into a steamer and heat. Steam the buns over high heat for 20 minutes. Cover the lid as shown with a kitchen towel or cloth to prevent water droplets from falling on the buns. 6 Put plenty of water into a steamer and heat. Steam the buns over high heat for 20 minutes. Cover the lid as shown with a kitchen towel or cloth to prevent water droplets from falling on the buns. 7 It's this juicy inside. 7 It's this juicy inside. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Dr. Pepper Pulled Pork in the Slow Cooker Black Pepper Linguine Horchata Pickled Red Beet Eggs (PA Dutch) Spinach Artichoke Dip Dr. Pepper Pulled Pork in the Slow Cooker Black Pepper Linguine Horchata Pickled Red Beet Eggs (PA Dutch) Spinach Artichoke Dip Ginger Scented Meatballs with Glutinous Rice A Favorite with Children Easy Teriyaki Lotus Root Meatballs Daikon Radish and Ground Beef Thick Simmered Dish Meat Stuffed Peppers Tempura Crumbs and Sakura Shrimp Rice Balls Umeboshi Cooked in Rice For Bento Rice Balls For Your Lunchbox Sesame Shichimi Pork Patties Simple Homemade Sausages that Anyone Can Make Chicken Tsukune Patties Hamburger Style Spicy Pork Soboro Ginger Scented Meatballs with Glutinous Rice A Favorite with Children Easy Teriyaki Lotus Root Meatballs Daikon Radish and Ground Beef Thick Simmered Dish Meat Stuffed Peppers Tempura Crumbs and Sakura Shrimp Rice Balls Umeboshi Cooked in Rice For Bento Rice Balls For Your Lunchbox Sesame Shichimi Pork Patties Simple Homemade Sausages that Anyone Can Make Chicken Tsukune Patties Hamburger Style Spicy Pork Soboro