Piping Hot Easy Pork Steamed Buns (Nikuman)

Name: Piping Hot Easy Pork Steamed Buns (Nikuman)
Yield: 12 servings
Cuisine: American
Ingredients: 150 grams Bread (strong) flour; 350 grams Cake flour; 40 grams Sugar; 1 pinch Salt; 1 tbsp Dry yeast; 280 ml Lukewarm water; 200 grams Ground pork; 4 to 5 Dried shiitake mushrooms; 1 small Boiled bamboo shoot (canned or vacuum packed); 1 several Green onions; 1 to 1 1 1/2 tablespoons Grated ginger; 1/2 tbsp plus Sugar; 3 tbsp plus Soy sauce; 2 tbsp Sesame oil; 1 dash Pepper

cookpad.japan @cookpad_jp

I adapted a recipe a friend of mine taught me to suit our family's tastes.
These pork buns are always popular.
Each person can easily eat 3 of these!!!
I uploaded the recipe as a record for myself...

A generous amount of ginger makes the filing taste better. It may seem like a lot but don't worry. You can use grated ginger from a tube if you like.
I forgot to add green onions to the filling in the buns in the photos! They're kind of optional.
Pinch the dough well closed so that the juices in the filling don't come leaking out.
These are really easy!!! For 10 to 12 buns. Recipe by mamityn61

I adapted a recipe a friend of mine taught me to suit our family's tastes.
These pork buns are always popular.
Each person can easily eat 3 of these!!!
I uploaded the recipe as a record for myself...

cookpad.japan @cookpad_jp

I adapted a recipe a friend of mine taught me to suit our family's tastes.
These pork buns are always popular.
Each person can easily eat 3 of these!!!
I uploaded the recipe as a record for myself...

Saved

Ingredients

12 servings

The dough:
150 gramsBread (strong) flour
350 gramsCake flour
40 gramsSugar
1 pinchSalt
1 tbspDry yeast
280 mlLukewarm water
The filling:
200 gramsGround pork
4to 5 Dried shiitake mushrooms
1 smallBoiled bamboo shoot (canned or vacuum packed)
1several Green onions
1to 1 1 1/2 tablespoons Grated ginger
Seasoning ingredients:
1/2 tbspplus Sugar
3 tbspplus Soy sauce
2 tbspSesame oil
1 dashPepper

Saved

Steps

1

Put the dried shiitake mushrooms in a heatproof container with water and 1 teaspoon of sugar. Microwave for 1 minute at 500 W, and leave for about 10 minutes. This will re-hydrate them quickly. Add lukewarm water to the dough ingredients in a bowl and mix well.
2

Knead until it forms a dough ball, then cover the bowl with plastic wrap. Let the dough rise for 15 minutes. In the summer you can just do this at room temperature; in the winter, use the dough rising setting of your oven. Make the filling while the dough rises.
3

Chop up the bamboo shoot, rehydrated shiitake mushrooms and green onion. Grate the ginger. Combine them all the the ground pork.
4

Add the flavoring ingredients, and mix well with a spoon. The filling shouldn't get sticky, so use a spoon rather than your hands.
5

Divide into 12 portions, approximately.
6

After 15 minutes, the dough increases to about twice its original volume. Divide into 12 portions, approximately again.
7

Form the dough into balls, roll flat and wrap around the filling.
8

Line a steamer with kitchen parchment paper and steam for 15 to 18 minutes. Wipe the water droplets off the steamer lid occasionally (optional).
9

I steamed the buns for 18 minutes. (They look a bit wonky, but they're homemade.)
10

Done!
11

I split one open.
12

Addendum: If the dough is sticky, flour your hands and work them around the surface.