Steamed Meat Bun Filling

Name: Steamed Meat Bun Filling
Cuisine: American
Ingredients: 200 grams Ground pork; 100 grams Cooked and chopped bamboo shoots; 1/2 Onion; 2 Shiitake mushrooms; 1 tbsp Sesame oil; 150 ml Water; 1 tsp Chicken soup stock granules; 1/2 tsp Salt; 1 tbsp Sugar; 2 tbsp Soy sauce; 1 tsp Grated ginger; 1 1/2 tbsp Katakuriko; 3 tbsp Water

cookpad.japan @cookpad_jp

I wanted to make some meat buns like the ones they sell at convenience stores.

To make wrapping up easier, let the filling chill in the refrigerator for a while after it cools. You can also make the filling the day before. Recipe by saza8225

I wanted to make some meat buns like the ones they sell at convenience stores.

To make wrapping up easier, let the filling chill in the refrigerator for a while after it cools. You can also make the filling the day before. Recipe by saza8225

cookpad.japan @cookpad_jp

I wanted to make some meat buns like the ones they sell at convenience stores.

To make wrapping up easier, let the filling chill in the refrigerator for a while after it cools. You can also make the filling the day before. Recipe by saza8225

I wanted to make some meat buns like the ones they sell at convenience stores.

To make wrapping up easier, let the filling chill in the refrigerator for a while after it cools. You can also make the filling the day before. Recipe by saza8225

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Ingredients

200 gramsGround pork
100 gramsCooked and chopped bamboo shoots
1/2Onion
2Shiitake mushrooms
1 tbspSesame oil
Seasonings A
150 mlWater
1 tspChicken soup stock granules
1/2 tspSalt
1 tbspSugar
2 tbspSoy sauce
1 tspGrated ginger
For the katakuriko slurry:
1 1/2 tbspKatakuriko
3 tbspWater

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Steps

1

Finely chop the ingredients.
2

Heat about 1 tablespoon of vegetable oil in the frying pan and stir-fry the onions until translucent.
3

Add the bamboo shoots and shiitake mushrooms and continue to stir-fry. Finally, add the pork and stir-fry until the color changes.
4

Add the "A" seasonings and reduce. When the liquid has reduced by a third, add the sesame oil, turn off the heat, and add the katakuriko slurry and thicken.
5

Finally, wrap up in the nikuman dough to finish.
6