Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour)

Name: Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour)
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Bun: All-purpose flour; 1 tsp Baking powder; 100 ml Hot water; 1 tsp Dry yeast; 1 tbsp Sugar; 1 tbsp Vegetable oil; 100 grams Filling : ground pork; 110 grams Onion; 10 grams Katakuriko; 1 tbsp A: Soy sauce; 1 tbsp Shaoxing wine (or sake); 2 tsp Sugar; 1 tsp Sesame oil; 1/2 tsp Salt; 1/8 tsp Garlic powder; 1/8 tsp Powdered ginger; 1 Japanese mustard

cookpad.japan @cookpad_jp

I have tried many recipes, but this is my proudest recipe that was a big hit.

The skin has both baking powder and yeast in it which makes fluffy buns. Use a lot of onion and shaoxing wine to enhance the flavor. 　
You can use yeast only to make Xiaolongbao. Recipe by Kuminchan

I have tried many recipes, but this is my proudest recipe that was a big hit.

cookpad.japan @cookpad_jp

I have tried many recipes, but this is my proudest recipe that was a big hit.

Saved

Ingredients

4 servings

200 gramsBun: All-purpose flour
1 tspBaking powder
100 mlHot water
1 tspDry yeast
1 tbspSugar
1 tbspVegetable oil
100 gramsFilling : ground pork
110 gramsOnion
10 gramsKatakuriko
1 tbspA: Soy sauce
1 tbspShaoxing wine (or sake)
2 tspSugar
1 tspSesame oil
1/2 tspSalt
1/8 tspGarlic powder
1/8 tspPowdered ginger
1Japanese mustard

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Steps

1

Make the dough. Warm the water to body temperature, sprinkle in the dry yeast and sugar, and let it sit for 10 minutes.
2

In a bowl, combine the all-purpose flour and the baking powder. Pour in half the yeast mixture and mix it briefly by hand. Add the rest of the mixture and mix evenly.
3

Once it comes together, add the vegetable oil and mix until smooth. Wrap it with plastic wrap and let the dough rise in a double-boiler until the dough becomes 1.5-2 times its original size.
4

Make the fillings. Finely chop the onion and microwave until tender. Leave it until cool.
5

In a bowl, add the ground pork and the A ingredients, and mix well until sticky. Add the katakuriko and onion and keep mixing.
6

When the dough is done rising, punch down and cut with a knife into 4 pieces. Roll each dough into a ball, cover with a damp cloth and let it rest for 5 minutes.
7

Divide the filling into 4 portions. Wrap it with the dough and close the seam tightly. Place the dough onto parchment paper cut into 8 cm square.
8

If you have time, leave the dough to rest for 15-30 minutes at room temperature, while keeping it from drying out. They'll become more fluffy.
9

Steam the buns in a piping steamer for about 15 minutes. Bring the freshly steamed buns to the table.
10

You can make 8 mini buns.
11

They are small but fluffy and juicy.
12

I reshaped to make a boat shaped bun.