Nikuman Recipe
Steamed buns with meat and vegetable filling inside
Servings: 8 pieces
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Equipment
- 1 Steamer
Ingredients
Bread Dough
- 100 ml warm water (1/3 cup plus 1 Tbsp)
- 2 tsp yeast
- 7 oz all purpose flour
- 3 Tbsp sugar
- 1 tsp baking powder
- 2 tsp oil
Filling
- 7 oz ground pork
- 2 dried Shiitake mushrooms rehydrated and chopped finely
- 1.5 oz water chestnuts chopped finely
- 2 green onions chopped finely
- 1 tsp ginger root. grated
- 2 Tbsp Soy Sauce
- 1 Tbsp Sake
- 2 tsp sugar
- 1 tsp oyster sauce
- 1 Tbsp corn starch
- 1 Tbsp sesame oil
- 1/4 tsp salt
Instructions
- For the bread dough: Dissolve the yeast in the warm water and let it sit stand for 5 minutes.
- In a separate bowl mix the flour, sugar and baking powder. Mix yeast water and dry ingredients with oil in a stand mixer using a dough hook for 10 minutes or until the dough becomes elastic and smooth.
- Shape the dough into a ball and put it back in the bowl, cover with plastic wrap, and let it rise for 30-40 minutes until doubled. Deflate the air from the dough and it's ready to use.
- For the filling: Chop the vegetables finely, and grate the ginger. Mix well all the ingredients, along with prepared vegetables, for the filling in a bowl.
- Cut the prepared dough into 8 equal pieces and shape each into a ball. Roll a ball into a 5" (12.5cm) round, and put 1/8 of the meat mixture in the middle of the dough. Pinch the dough to wrap the filling, and shape into a ball (watch our video to see exactly how). Repeat for the remaining dough and filling to make 8 Nikuman balls.
- Place the Nikuman balls on 3" (7.5cm) parchment paper squares. Put them in a hot steamer (place them 2" or 5cm apart), and cook at medium high heat for 10- 12 minutes.