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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, piping hot easy pork steamed buns (nikuman). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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

To get started with this recipe, we must 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. Take The dough:
  2. Take 150 grams Bread (strong) flour
  3. Get 350 grams Cake flour
  4. Get 40 grams Sugar
  5. Make ready 1 pinch Salt
  6. Prepare 1 tbsp Dry yeast
  7. Prepare 280 ml Lukewarm water
  8. Get The filling:
  9. Make ready 200 grams Ground pork
  10. Get 4 to 5 Dried shiitake mushrooms
  11. Prepare 1 small Boiled bamboo shoot (canned or vacuum packed)
  12. Get 1 several Green onions
  13. Make ready 1 to 1 1 1/2 tablespoons Grated ginger
  14. Make ready Seasoning ingredients:
  15. Get 1/2 tbsp plus Sugar
  16. Get 3 tbsp plus Soy sauce
  17. Take 2 tbsp Sesame oil
  18. Get 1 dash 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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