Easy Juicy Steamed Pork Buns (Nikuman)

Name: Easy Juicy Steamed Pork Buns (Nikuman)
Yield: 8 servings
Cuisine: American
Ingredients: 234 grams Cake flour; 34 grams Bread (strong) flour; 4 grams Instant dry yeast; 40 grams White sugar; 2 7/10 grams Salt; 120 grams Lukewarm water (about 85˚F/30˚C ); 200 grams Ground pork; 40 grams Cooked bamboo shoots (canned); 2 Dried shiitake mushrooms; 30 grams Japanese leek; 1 piece Ginger; 16 Peeled shrimp; 1 tsp Chinese soup stock; 50 ml Boiling water; 2 grams Powdered gelatin; 2 tsp Sugar; 1 tbsp each Soy sauce, sake, katakuriko

cookpad.japan @cookpad_jp

I wanted to eat juicy steamed meat buns, so I tried making some.

Don't knead the dough as hard as you would knead your bread dough. Try to fold and press it gently.
If the dough dries out, the seams may come apart and the filling will leak. Keep it covered with a moistened kitchen towel, and pinch the seams closed very well.
You can keep the cooked buns for 2 days in the refrigerator. Steam before eating. For 8 buns. Recipe by Choco makaron

I wanted to eat juicy steamed meat buns, so I tried making some.

cookpad.japan @cookpad_jp

I wanted to eat juicy steamed meat buns, so I tried making some.

Saved

Ingredients

8 servings

234 gramsCake flour
34 gramsBread (strong) flour
4 gramsInstant dry yeast
40 gramsWhite sugar
2 7/10 gramsSalt
120 gramsLukewarm water (about 85˚F/30˚C )
The filling:
200 gramsGround pork
40 gramsCooked bamboo shoots (canned)
2Dried shiitake mushrooms
30 gramsJapanese leek
1 pieceGinger
16Peeled shrimp
1 tspChinese soup stock
50 mlBoiling water
2 gramsPowdered gelatin
2 tspSugar
1 tbspeach Soy sauce, sake, katakuriko

Saved

Steps

1

Make the bun. In a bowl, mix the dough ingredients.
2

When it forms a ball, knead on a clean surface. Knead or fold gently several times, taking care not to rip the dough. Repeat until the surface of the dough is smooth, about 15 minutes.
3

Cover with a moistened and wrung out kitchen towel, and leave to rest in a warm place for 30 minutes to an hour.
4

Make the filling. Dissolve the Chinese soup stock in 50 ml of boiling water. Add the gelatin and let it absorb the water. Microwave and dissolve the gelatin. Chill and harden the jelly in the refrigerator.
5

Roughly chop the bamboo shoots, rehydrated shiitake mushrooms and leeks. Finely chop the ginger. Combine the chopped up ingredients and the ground pork until the meat is sticky. Add the seasoning ingredients.
6

Add the jelly from Step 4 to the meat filling and mix. Add the katakuriko and mix well.
7

Divide the meat filling into 8 portions and roll into balls.
8

Divide the rested dough into 8 portions, and roll each one gently into a ball. Cover with a moistened kitchen towel and let rest for 15 minutes.
9

To form the buns: Roll each dough into a 10 cm circle. Thin out the edges, until the circle is 12 cm. If the rolled out dough shrinks back, cover with a moistened kitchen towel again and let it rest for a bit.
10

Center a meat filling on the dough circle, and add 2 shrimps on top. Wrap the filling.
11

Make little pleats as you wrap. If this is difficult for you, close up the bun and turn it over so you have the smooth side on top.
12

Cut parchment paper into 10 cm squares, and put a bun on each piece. Put the buns in a steamer, and leave to rise again for about 15 minutes. Bring water to a boil to use for steaming.
13

Brush the buns with a 1:1 mixture of sugar and water to make them shiny. This is optional. Steam the buns for 15 to 20 minutes.
14

Soft and fluffy meat buns! Enjoy while piping hot.