Piping Hot Easy Pork Steamed Buns (Nikuman) Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 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. 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. 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. 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. 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. 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). 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.) 9 I steamed the buns for 18 minutes. (They look a bit wonky, but they're homemade.) 10 Done! 10 Done! 11 I split one open. 11 I split one open. 12 Addendum: If the dough is sticky, flour your hands and work them around the surface. 12 Addendum: If the dough is sticky, flour your hands and work them around the surface. 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 Amazing, Chewy Sugar Cookies Tali's Super Moist Banana Bread Cheesy Onion Fried Chicken Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce home made salsa Amazing, Chewy Sugar Cookies Tali's Super Moist Banana Bread Cheesy Onion Fried Chicken Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce home made salsa Snickers Cheesecake Pam's garlic shrimp... crockpot tater tot casserole Wills Guacamole From a Bygone Era!! Saitama Ohya Elementary School Lunch Nikujaga (Meat and Potatoes) Easy Teriyaki Chicken Thighs Easy Juicy Steamed Pork Buns (Nikuman) For Your Bento! Lightly-Flavored Stewed Shrimp Custard Pudding Style Kabocha Squash Cake Melt-in-the-Mouth Mousse-Like Kabocha Cake Snickers Cheesecake Pam's garlic shrimp... crockpot tater tot casserole Wills Guacamole From a Bygone Era!! Saitama Ohya Elementary School Lunch Nikujaga (Meat and Potatoes) Easy Teriyaki Chicken Thighs Easy Juicy Steamed Pork Buns (Nikuman) For Your Bento! Lightly-Flavored Stewed Shrimp Custard Pudding Style Kabocha Squash Cake Melt-in-the-Mouth Mousse-Like Kabocha Cake