Steamed Meat Buns in a Frying Pan

Name: Steamed Meat Buns in a Frying Pan
Yield: 8 servings
Cuisine: American
Ingredients: 150 grams Cake flour; 2 tsp Baking powder; 2 tbsp Sugar; 1 pinch Salt; 80 ml Milk; 1 tbsp Sesame oil; 100 grams Ground pork; 1/3 Japanese leek; 1/2 tsp Grated ginger; 1 tbsp Sake; 1/2 tbsp Sesame oil; 1/2 tsp Soy sauce; 1/2 tsp Oyster sauce; 1 dash Salt and pepper

cookpad.japan @cookpad_jp

I don't have a steamer at home, so I always use this recipe when I make nikuman. I saw this recipe in a magazine before, but I uploaded it here since it's so delicious.

If you can't eat them all, cover with cling film to stop them from drying out. Microwave them before you eat, and you can enjoy them as if they were freshly made. You can steam 8 nikuman all at the same time in a 26 cm frying pan. If you use a smaller frying pan, steam in 2 batches. Recipe by Yukimama

I don't have a steamer at home, so I always use this recipe when I make nikuman. I saw this recipe in a magazine before, but I uploaded it here since it's so delicious.

cookpad.japan @cookpad_jp

I don't have a steamer at home, so I always use this recipe when I make nikuman. I saw this recipe in a magazine before, but I uploaded it here since it's so delicious.

Saved

Ingredients

8 servings

150 gramsCake flour
2 tspBaking powder
2 tbspSugar
1 pinchSalt
80 mlMilk
1 tbspSesame oil
Filling Ingredients:
100 gramsGround pork
1/3Japanese leek
1/2 tspGrated ginger
1 tbspSake
1/2 tbspSesame oil
1/2 tspSoy sauce
1/2 tspOyster sauce
1 dashSalt and pepper

Saved

Steps

1

Add the flour, baking powder, sugar and salt into a bowl as you measure them, and mix well with a whisk.
2

Add the milk and sesame oil to the dry ingredients, and roughly mix with your hand, and when they start coming together, start kneading the dough. Knead it for about 3 minutes.
3

When everything has come together, cover the bowl with cling film to prevent it from drying out. Leave it at room temperature for about 15 minutes.
4

While the dough is resting, make the filling. Finely chop the Japanese leek, combine it with the rest of the filling ingredients in a bowl, and knead until it becomes sticky.
5

Lightly dust a cutting board with flour, place the dough, and roll it out into a 25 cm long baton shape. Cut it into 8 even pieces.
6

Roll each piece into a ball. Then flatten it between your hands, and roll it out with a rolling pin into a 8 cm diameter circle as shown in the photo.
7

Place the dough on your palm, put the filling on the dough using a spoon, and wrap it up.
8

Heat 2/3 tablespoon of vegetable oil in a frying pan over medium heat, place the nikuman, pour 2/3 cup of water, and cover with a lid. Steam over medium heat for 3 minutes.
9

Lower the heat to low, and steam for another 5-6 minutes. Once there is no water left in the frying pan, open the lid, and turn the heat to high for about 10 seconds to make the bottoms crispy. And they are done!
10

The bottom of the nikuman looks like this. It's crispy, and delicious.
11

The nikuman bun is so soft.
12

If you add shiitake mushrooms or bamboo shoots in the filling, it will taste even more authentic.
13

Addendum: Please use non-stick frying pan. If you use an iron frying pan, the nikuman may stick to it. (I've already experimented this.)
14

In Step 2, if the dough is too sticky and won't come together easily, add cake flour a little at a time.
15

I've been told that if you line the frying pan with a sheet of parchment paper when you cook the nikuman, the bottoms of nikuman won't burn too much. So please give it a try!