Puffy Steamed Nikuman (Meat Filled Bao or Buns)
Puffy Steamed Nikuman (Meat Filled Bao or Buns)

Puffy Steamed Nikuman (Meat Filled Bao or Buns) - Family members warmth and closeness may be obtained in uncomplicated approaches. One particular of them is cooking and serving meals for the loved ones. As a housewife, of course you do not choose to miss a meal with each other right? Cuisine also can be the important to a satisfied loved ones, several feel homesick since their cooking has been identified elsewhere.

So for those of you who like to cook and like it or not you may have to provide food for the family members, obviously you also don't want the identical dishes, ideal? You'll be able to cook with new and straightforward variants. For the reason that now you'll be able to very easily come across recipes with out possessing to bother. Just like the following Puffy Steamed Nikuman (Meat Filled Bao or Buns) which you can imitate to be presented for your beloved loved ones.

Puffy Steamed Nikuman (Meat Filled Bao or Buns) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Puffy Steamed Nikuman (Meat Filled Bao or Buns) is something which I have loved my entire life. They are fine and they look fantastic.

Let's make Nikuman, Japanese steamed buns filled with delicious pork, shiitake mushroom, cabbage, and scallion! I used to stop by a convenience store for my Nikuman treat; the steaming hot bun kept my hands and heart warm. By the way, Japanese convenience stores sell not only snacks and drinks.

To begin with this recipe, we have to first prepare a few ingredients. You can have puffy steamed nikuman (meat filled bao or buns) using 28 ingredients and 17 steps. Here is how you cook it.

Ingredients needed to serve Puffy Steamed Nikuman (Meat Filled Bao or Buns):

  1. For the dough:
  2. 60 ml ● Lukewarm water (40 °C)
  3. 1/2 tsp ● Sugar
  4. 1 tsp ● Dry yeast
  5. 160 grams ○ Cake flour
  6. 40 grams ○ Bread (strong) flour
  7. 1 tsp ○ Baking powder
  8. 2 tsp ○ Sugar
  9. 1/6 tsp ○ Salt
  10. 60 ml ★ Lukewarm milk (35 °C)
  11. 2 tsp Lard (or butter or shortening)
  12. Meat filling:
  13. 100 grams ■ Ground pork
  14. 1 1/2 tbsp ■ The soaking water from the dried shiitake mushrooms
  15. 1 tbsp ■ Shaoxing wine or sake
  16. 1 1/2 tsp ■ Soy sauce
  17. 1 1/2 tsp ■ Grated ginger
  18. 1 tsp ■ Sesame oil
  19. 1 tsp ■ Tianmiangjiang (or miso)
  20. 1 tsp ■ Katakuriko
  21. 1/2 tsp ■ Grated garlic
  22. 1/2 tsp ■ Sugar
  23. 1 dash ■ Salt
  24. 50 grams □ Boiled bamboo shoot (cut into 8mm dice)
  25. 1 large □ Rehydrated dried shiitake mushrooms (thinly sliced)
  26. 50 grams □ Onion (cut into 5mm dice)
  27. 20 grams □ Boiled Chinese cabbage leaf cores (cut into 5mm dice)
  28. 2 1/2 grams □ Rehydrated cellophane noodles cut into 1cm pieces

Great recipe for Puffy Steamed Nikuman (Meat Filled Bao or Buns). These nikuman have fluffy and light yet still nicely chewy dough, and a ginger-scented filling. We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best!

Directions to make Puffy Steamed Nikuman (Meat Filled Bao or Buns):

  1. Combine the ● lukewarm water and sugar in a container. Add the yeast. Mix it up well with chopsticks, then leave for about 10 minutes to proof the yeast.
  2. Sift the ○ ingredients into a large bowl Add the Step 1 mixture and the ★ milk and mix.
  3. When the dough comes together, knead it 100 times by pressing on it with the base of your hands, stretching it, folding it, changing directions and so on.
  4. Add the lard in 3 batches, kneading it into the dough patiently each time. When the dough is reasonably smooth on the surface, the kneading is done.
  5. Put the dough ball in a lightly oiled bowl, cover with plastic wrap and leave in a warm place.
  6. Leave to rise (1st rising) until it has doubled in volume. It takes about 40 minutes at 35°C.
  7. Take the dough out onto a work surface, and press down on it with your palms to deflate it. Divide into 6 portions.
  8. Form each portion of dough into a ball, cover with a tightly wrung out moistened kitchen towel and leave to rest for 20 minutes so that the dough becomes easier to roll out.
  9. Compared to steamed buns sold at a convenience stores,the dough and filling for these buns are quite big. If you make 12 buns out of this recipe they will be quite small. The smaller buns, the harder they are to form.
  10. Make the meat filling: Put all the ■ ingredients in a bowl and mix well. Add the ○ ingredients, and divide the filling into 6 portions in the bowl.
  11. Roll out each portion of the dough into a circle that's about 7mm thick. Roll it out a bit more to form a 10cm square. Place a portion of the filling in the middle.
  12. Bring two opposing corners together gently above the filling, and press them together. Do the same with the other two corners.
  13. Be careful not to get any filling on the dough where you pinch them together, or they will be hard to close up properly and the buns may open later.
  14. Pinch the remaining corners of the bun together, twist the top to close it securely, and the bun is formed. Leave the buns to rise again (2nd rising) in a warm place for 10 minutes. Don't let the dough dry out in the meantime. You can skip the 2nd rising if you like.
  15. Steaming time: The buns take 25 minutes to steam using an oven's "steam" function, or 15 minutes in a steamer. They will increase to about 1.5 their original size so line them up with plenty of space in between.
  16. To pan fry the buns: I also recommend cooking the buns on a hot electric griddle or frying pan! You can cook them like gyoza dumplings for a crispy yet fluffy result.
  17. To pan fry: Heat some oil in a frying pan. Cook the buns with a lid on over a very low heat for 3 minutes. Add some boiling water to the pan, and steam-cook for another 10 to 12 minutes. This cooking time is for making 12 buns (rather than 6 buns).

Homemade dough and meat mixture are the best! The process requires a bit of time, but it is definitely worth it! These nikuman have fluffy and light yet still nicely chewy dough, and a ginger-scented filling. I was just thinking that I hadn't made nikuman for a while. These steamed bao buns are one of our favorite recipes to make on a date night in.

So that's going to wrap this up for this exceptional food puffy steamed nikuman (meat filled bao or buns) recipe. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!