Easy Juicy Steamed Pork Buns (Nikuman) Recipe by cookpad.japan
Cooking Instructions 1 Make the bun. In a bowl, mix the dough ingredients. 2 When it forms a ball, knead on a clean surface. Knead or fold gently several times, taking care not to rip the dough. Repeat until the surface of the dough is smooth, about 15 minutes. 3 Cover with a moistened and wrung out kitchen towel, and leave to rest in a warm place for 30 minutes to an hour. 4 Make the filling. Dissolve the Chinese soup stock in 50 ml of boiling water. Add the gelatin and let it absorb the water. Microwave and dissolve the gelatin. Chill and harden the jelly in the refrigerator. 5 Roughly chop the bamboo shoots, rehydrated shiitake mushrooms and leeks. Finely chop the ginger. Combine the chopped up ingredients and the ground pork until the meat is sticky. Add the seasoning ingredients. 6 Add the jelly from Step 4 to the meat filling and mix. Add the katakuriko and mix well. 7 Divide the meat filling into 8 portions and roll into balls. 8 Divide the rested dough into 8 portions, and roll each one gently into a ball. Cover with a moistened kitchen towel and let rest for 15 minutes. 9 To form the buns: Roll each dough into a 10 cm circle. Thin out the edges, until the circle is 12 cm. If the rolled out dough shrinks back, cover with a moistened kitchen towel again and let it rest for a bit. 10 Center a meat filling on the dough circle, and add 2 shrimps on top. Wrap the filling. 11 Make little pleats as you wrap. If this is difficult for you, close up the bun and turn it over so you have the smooth side on top. 12 Cut parchment paper into 10 cm squares, and put a bun on each piece. Put the buns in a steamer, and leave to rise again for about 15 minutes. Bring water to a boil to use for steaming. 13 Brush the buns with a 1:1 mixture of sugar and water to make them shiny. This is optional. Steam the buns for 15 to 20 minutes. 14 Soft and fluffy meat buns! Enjoy while piping hot. 1 Make the bun. In a bowl, mix the dough ingredients. 1 Make the bun. In a bowl, mix the dough ingredients. 2 When it forms a ball, knead on a clean surface. Knead or fold gently several times, taking care not to rip the dough. Repeat until the surface of the dough is smooth, about 15 minutes. 2 When it forms a ball, knead on a clean surface. Knead or fold gently several times, taking care not to rip the dough. Repeat until the surface of the dough is smooth, about 15 minutes. 3 Cover with a moistened and wrung out kitchen towel, and leave to rest in a warm place for 30 minutes to an hour. 3 Cover with a moistened and wrung out kitchen towel, and leave to rest in a warm place for 30 minutes to an hour. 4 Make the filling. Dissolve the Chinese soup stock in 50 ml of boiling water. Add the gelatin and let it absorb the water. Microwave and dissolve the gelatin. Chill and harden the jelly in the refrigerator. 4 Make the filling. Dissolve the Chinese soup stock in 50 ml of boiling water. Add the gelatin and let it absorb the water. Microwave and dissolve the gelatin. Chill and harden the jelly in the refrigerator. 5 Roughly chop the bamboo shoots, rehydrated shiitake mushrooms and leeks. Finely chop the ginger. Combine the chopped up ingredients and the ground pork until the meat is sticky. Add the seasoning ingredients. 5 Roughly chop the bamboo shoots, rehydrated shiitake mushrooms and leeks. Finely chop the ginger. Combine the chopped up ingredients and the ground pork until the meat is sticky. Add the seasoning ingredients. 6 Add the jelly from Step 4 to the meat filling and mix. Add the katakuriko and mix well. 6 Add the jelly from Step 4 to the meat filling and mix. Add the katakuriko and mix well. 7 Divide the meat filling into 8 portions and roll into balls. 7 Divide the meat filling into 8 portions and roll into balls. 8 Divide the rested dough into 8 portions, and roll each one gently into a ball. Cover with a moistened kitchen towel and let rest for 15 minutes. 8 Divide the rested dough into 8 portions, and roll each one gently into a ball. Cover with a moistened kitchen towel and let rest for 15 minutes. 9 To form the buns: Roll each dough into a 10 cm circle. Thin out the edges, until the circle is 12 cm. If the rolled out dough shrinks back, cover with a moistened kitchen towel again and let it rest for a bit. 9 To form the buns: Roll each dough into a 10 cm circle. Thin out the edges, until the circle is 12 cm. If the rolled out dough shrinks back, cover with a moistened kitchen towel again and let it rest for a bit. 10 Center a meat filling on the dough circle, and add 2 shrimps on top. Wrap the filling. 10 Center a meat filling on the dough circle, and add 2 shrimps on top. Wrap the filling. 11 Make little pleats as you wrap. If this is difficult for you, close up the bun and turn it over so you have the smooth side on top. 11 Make little pleats as you wrap. If this is difficult for you, close up the bun and turn it over so you have the smooth side on top. 12 Cut parchment paper into 10 cm squares, and put a bun on each piece. Put the buns in a steamer, and leave to rise again for about 15 minutes. Bring water to a boil to use for steaming. 12 Cut parchment paper into 10 cm squares, and put a bun on each piece. Put the buns in a steamer, and leave to rise again for about 15 minutes. Bring water to a boil to use for steaming. 13 Brush the buns with a 1:1 mixture of sugar and water to make them shiny. This is optional. Steam the buns for 15 to 20 minutes. 13 Brush the buns with a 1:1 mixture of sugar and water to make them shiny. This is optional. Steam the buns for 15 to 20 minutes. 14 Soft and fluffy meat buns! Enjoy while piping hot. 14 Soft and fluffy meat buns! Enjoy while piping hot. 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 crockpot tater tot casserole Wills Guacamole From a Bygone Era!! 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