Nikuman (Meat Filled Steamed Buns) At Home Recipe by cookpad.japan
Cooking Instructions 1 Mix the ○ ingredients together, and knead well for 5-10 minutes until the surface is smooth. It's faster to knead by hand than in a bread machine. Let the dough rise (1st rising): put the dough in a lightly oiled bowl. Heat up a steamer until steam is rising. Turn off the heat, and put the dough in the bowl in the steamer until doubled, about 15 to 20 minutes. 2 While the dough is rising, mix the ☆ ingredients and the ■ flavoring ingredients together to make the filling. It has lots of vegetables in it! 3 Take the risen dough out and put it on a working surface that has been dusted with bread flour. Divide into 8 portions and roll each into a ball, and cover with a wrung out moistened kitchen towel. Roll each ball out and flatten into a 10 cm pancake. Make the perimeter thinner (about 2 mm) than the middle part. 4 Put 2 to 3 tablespoons of filling in the middle of each dough, and fold up the dough around it. Press the seams together very well. The dough here is a bit thick. 5 Cut parchment paper into 5 cm squares, and place a bun on each piece. You can freeze the buns at this stage in a plastic bag, taking care not to let them touch each other. Let them defrost at room temperature and steam as usual. Cook the buns in a preheated steamer for 12 minutes. 6 Done! The buns are full of meaty juice, so be careful not to puncture them when taking them out of the steamer. They are great dipped in soy sauce. 1 Mix the ○ ingredients together, and knead well for 5-10 minutes until the surface is smooth. It's faster to knead by hand than in a bread machine. Let the dough rise (1st rising): put the dough in a lightly oiled bowl. Heat up a steamer until steam is rising. Turn off the heat, and put the dough in the bowl in the steamer until doubled, about 15 to 20 minutes. 1 Mix the ○ ingredients together, and knead well for 5-10 minutes until the surface is smooth. It's faster to knead by hand than in a bread machine. Let the dough rise (1st rising): put the dough in a lightly oiled bowl. Heat up a steamer until steam is rising. Turn off the heat, and put the dough in the bowl in the steamer until doubled, about 15 to 20 minutes. 2 While the dough is rising, mix the ☆ ingredients and the ■ flavoring ingredients together to make the filling. It has lots of vegetables in it! 2 While the dough is rising, mix the ☆ ingredients and the ■ flavoring ingredients together to make the filling. It has lots of vegetables in it! 3 Take the risen dough out and put it on a working surface that has been dusted with bread flour. Divide into 8 portions and roll each into a ball, and cover with a wrung out moistened kitchen towel. Roll each ball out and flatten into a 10 cm pancake. Make the perimeter thinner (about 2 mm) than the middle part. 3 Take the risen dough out and put it on a working surface that has been dusted with bread flour. Divide into 8 portions and roll each into a ball, and cover with a wrung out moistened kitchen towel. Roll each ball out and flatten into a 10 cm pancake. Make the perimeter thinner (about 2 mm) than the middle part. 4 Put 2 to 3 tablespoons of filling in the middle of each dough, and fold up the dough around it. Press the seams together very well. The dough here is a bit thick. 4 Put 2 to 3 tablespoons of filling in the middle of each dough, and fold up the dough around it. Press the seams together very well. The dough here is a bit thick. 5 Cut parchment paper into 5 cm squares, and place a bun on each piece. You can freeze the buns at this stage in a plastic bag, taking care not to let them touch each other. Let them defrost at room temperature and steam as usual. Cook the buns in a preheated steamer for 12 minutes. 5 Cut parchment paper into 5 cm squares, and place a bun on each piece. You can freeze the buns at this stage in a plastic bag, taking care not to let them touch each other. Let them defrost at room temperature and steam as usual. Cook the buns in a preheated steamer for 12 minutes. 6 Done! The buns are full of meaty juice, so be careful not to puncture them when taking them out of the steamer. They are great dipped in soy sauce. 6 Done! The buns are full of meaty juice, so be careful not to puncture them when taking them out of the steamer. They are great dipped in soy sauce. 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