Nikuman (Steamed Pork Buns)

Name: Nikuman (Steamed Pork Buns)
Yield: 8 Buns
Cuisine: British
Ingredients: 1 cup Self Raising Flour *250ml; 1/2 cup Bread Flour *You can use Self Raising Flour only; 1 pinch Salt; 1 teaspoon Dry Yeast; 1/2 cup Warm Water; 1 tablespoon Sugar; 1 tablespoon Canola Oil; *Note: For an easier no-yeast pastry recipe, see my Anman recipe http://www.hirokoliston.com/anman/; 125 g Pork Mince *1/4 of a popular 500g pack; 1 small piece Ginger *grated; 2 Shiitake *finely chopped; 2 Spring Onion *finely chopped; 1 teaspoon Sesame Oil; 1 pinch Salt; White Pepper *as required; 2 teaspoons Soy Sauce; 1 teaspoon Sugar; 2 teaspoons Potato Starch Flour OR Corn Starch Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Nikuman’ is the Japanese name for the steamed pork buns made from flour pastry and filled with pork mince and vegetable mixture. ‘Nikuman’ can be made quite easily at home. I use Sugar and Soy Sauce to season the pork mixture, but you can use whatever you like. Pork Mince can be replaced by other meat.

Hiroko Liston @hirokoliston

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Ingredients

8 Buns

<Pastry>
1 cupSelf Raising Flour *250ml
1/2 cupBread Flour *You can use Self Raising Flour only
1 pinchSalt
1 teaspoonDry Yeast
1/2 cupWarm Water
1 tablespoonSugar
1 tablespoonCanola Oil
*Note: For an easier no-yeast pastry recipe, see my Anman recipe http://www.hirokoliston.com/anman/
<Filling>
125 gPork Mince *1/4 of a popular 500g pack
1small piece Ginger *grated
2Shiitake *finely chopped
2Spring Onion *finely chopped
1 teaspoonSesame Oil
1 pinchSalt
White Pepper *as required
2 teaspoonsSoy Sauce
1 teaspoonSugar
2 teaspoonsPotato Starch Flour OR Corn Starch Flour

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Steps

1

Place Warm Water, Dry Yeast and Sugar in a bowl, mix gently and set aside.
2

Place Self Raising Flour, Bread Flour (OR Self raising Flour) and Salt in a large bowl, and mix to combine. Make a well in the centre and pour in the yeast mixture and Oil. Mix well to form a soft dough. Allow to rest while you are preparing the filling.
3

Combine all the filling ingredients in a bowl, and mix very well until it gets pasty texture. Divide the mixture into 8 balls.
4

Divide the dough into 8 portions. Roll one portion of dough and flatten to about 10cm round. Place one ball of pork mixture in center and draw the edges up to form a bun. Make 8 buns and place each bun on a piece of baking paper (size 10 x 10cm).
5

Pour water into a steamer and bring to the boil over high heat. Place buns into steamer, cover with lid and cook for 12 to 15 minutes. Repeat with remaining buns. Serve warm.