Piping Hot Easy Pork Steamed Buns (Nikuman)
Piping Hot Easy Pork Steamed Buns (Nikuman)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, piping hot easy pork steamed buns (nikuman). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Piping Hot Easy Pork Steamed Buns (Nikuman) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Piping Hot Easy Pork Steamed Buns (Nikuman) is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook piping hot easy pork steamed buns (nikuman) using 18 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Piping Hot Easy Pork Steamed Buns (Nikuman):
  1. Get The dough:
  2. Get Bread (strong) flour
  3. Prepare Cake flour
  4. Take Sugar
  5. Prepare Salt
  6. Make ready Dry yeast
  7. Make ready Lukewarm water
  8. Get The filling:
  9. Prepare Ground pork
  10. Get to 5 Dried shiitake mushrooms
  11. Take Boiled bamboo shoot (canned or vacuum packed)
  12. Take several Green onions
  13. Get to 1 1 1/2 tablespoons Grated ginger
  14. Prepare Seasoning ingredients:
  15. Get plus Sugar
  16. Get plus Soy sauce
  17. Get Sesame oil
  18. Get Pepper
Instructions to make Piping Hot Easy Pork Steamed Buns (Nikuman):
  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.

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