Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns) Recipe by cookpad.japan
Cooking Instructions 1 Combine the flour, sugar, salt, and baking powder. 2 Add the water, milk, and oil, and mix together to make a dough. Wrap in plastic wrap and let rest for 30 minutes. 3 Mince the Japanese leek and shiitake mushrooms, finely dice the bamboo shoot, and combine all of the filling ingredients and mix until it has a paste-like consistency. 4 Divide the dough into eight equal portions, then roll them into balls. Roll each ball flat with a rolling pin into a 10-13 cm diameter circle. 5 Place a portion of the filling on top, then pull the dough over the filling from the edges to meet at the top. 6 Line a frying pan with parchment paper, pour in some water, place the buns on top of the paper, then steam over low-medium heat for about 10 minutes. 7 They're ready! 1 Combine the flour, sugar, salt, and baking powder. 1 Combine the flour, sugar, salt, and baking powder. 2 Add the water, milk, and oil, and mix together to make a dough. Wrap in plastic wrap and let rest for 30 minutes. 2 Add the water, milk, and oil, and mix together to make a dough. Wrap in plastic wrap and let rest for 30 minutes. 3 Mince the Japanese leek and shiitake mushrooms, finely dice the bamboo shoot, and combine all of the filling ingredients and mix until it has a paste-like consistency. 3 Mince the Japanese leek and shiitake mushrooms, finely dice the bamboo shoot, and combine all of the filling ingredients and mix until it has a paste-like consistency. 4 Divide the dough into eight equal portions, then roll them into balls. Roll each ball flat with a rolling pin into a 10-13 cm diameter circle. 4 Divide the dough into eight equal portions, then roll them into balls. Roll each ball flat with a rolling pin into a 10-13 cm diameter circle. 5 Place a portion of the filling on top, then pull the dough over the filling from the edges to meet at the top. 5 Place a portion of the filling on top, then pull the dough over the filling from the edges to meet at the top. 6 Line a frying pan with parchment paper, pour in some water, place the buns on top of the paper, then steam over low-medium heat for about 10 minutes. 6 Line a frying pan with parchment paper, pour in some water, place the buns on top of the paper, then steam over low-medium heat for about 10 minutes. 7 They're ready! 7 They're ready! 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 Pulled Pork (for the crock pot) Easy Buttermilk Biscuits Coral Reef Cocktail Devil's Food Cake Cuban Chicken And Potatoes (AMAZING) Pulled Pork (for the crock pot) Easy Buttermilk Biscuits Coral Reef Cocktail Devil's Food Cake Cuban Chicken And Potatoes (AMAZING) Easy Pudding (No Need for Heavy Cream ) Authentic Homemade Pasta Mushroom Lo Mein Chicken Salad Brad's ceviche garlic bread Fluffy Butter Honey Bread in a Rice Cooker Dairy-Free! Mock Almond Tofu Low-Carb Aburaage Spring Rolls Grilled Squid With Garlic Butter and Soy Sauce Carrot Pound Cake (Egg & Dairy Free) Easy Pudding (No Need for Heavy Cream ) Authentic Homemade Pasta Mushroom Lo Mein Chicken Salad Brad's ceviche garlic bread Fluffy Butter Honey Bread in a Rice Cooker Dairy-Free! Mock Almond Tofu Low-Carb Aburaage Spring Rolls Grilled Squid With Garlic Butter and Soy Sauce Carrot Pound Cake (Egg & Dairy Free)