Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns)

Name: Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns)
Yield: 8 servings
Cuisine: American
Ingredients: 260 grams Plain flour; 3 tbsp Sugar; 1 pinch Salt; 2 tsp Baking powder; 6 tbsp Milk; 4 tbsp Water; 2 tsp Oil; 250 grams Ground pork; 1/2 Japanese leek; 2 Shiitake mushrooms; 40 grams Cooked bamboo shoots (canned); 1/5 Carrot; 1 tbsp Oyster sauce; 2 tsp Katakuriko; 1 tsp Ginger; 1 tsp Soy sauce; 1 dash Salt and pepper; 2 tbsp Sake; 1 tbsp Sesame oil

cookpad.japan @cookpad_jp

My child was watching a kid's TV program that showed how to make 'nikuman' (steamed pork buns), and so wanted to eat some. So, I tried it out.
Using the ingredients and steaming process as a reference, I adjusted the amount of ingredients to create my own variation.

If you are carefully in measuring the amounts, these will turn out just like the delicious store-bought steamed pork buns! Recipe by Arieru mama

cookpad.japan @cookpad_jp

If you are carefully in measuring the amounts, these will turn out just like the delicious store-bought steamed pork buns! Recipe by Arieru mama

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Ingredients

8 servings

For the dough:
260 gramsPlain flour
3 tbspSugar
1 pinchSalt
2 tspBaking powder
6 tbspMilk
4 tbspWater
2 tspOil
for the filling:
250 gramsGround pork
1/2Japanese leek
2Shiitake mushrooms
40 gramsCooked bamboo shoots (canned)
1/5Carrot
1 tbspOyster sauce
2 tspKatakuriko
1 tspGinger
1 tspSoy sauce
1 dashSalt and pepper
2 tbspSake
1 tbspSesame oil

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Steps

1

Combine the flour, sugar, salt, and baking powder.
2

Add the water, milk, and oil, and mix together to make a dough. Wrap in plastic wrap and let rest for 30 minutes.
3

Mince the Japanese leek and shiitake mushrooms, finely dice the bamboo shoot, and combine all of the filling ingredients and mix until it has a paste-like consistency.
4

Divide the dough into eight equal portions, then roll them into balls. Roll each ball flat with a rolling pin into a 10-13 cm diameter circle.
5

Place a portion of the filling on top, then pull the dough over the filling from the edges to meet at the top.
6

Line a frying pan with parchment paper, pour in some water, place the buns on top of the paper, then steam over low-medium heat for about 10 minutes.
7

They're ready!