Homemade Nikuman(Chinese Steamed Bun with a filling of pork)
I knew Nikuman is delicious,but I didn't expect to succeed sooooo well!!! In Japan, We can buy Nikuman at grocery or at CVS. I was curious to know how does homemade one work. Is it difficult to cook? Is it yummy? Now, I can tell you that Homemade Nikuman is worth to cook at home! *note*1 cup=250ml
- Milk (125ml (1/2 cup))
- Salad oil (1 tbsp)
- salt (1/4 tsp)
- all-purpose flour (250g (2cup))
- Sugar (3 tbsp)
- Dry yeast (1 tsp)
- Baking powder (1 tsp)
- Ground Pork (170g (6 oz))
- SHITAKE mushroom (3)
- Japanese Leek（you don't have to use green part of leek） (1)
- Grated Ginger Root (1/2 tbsp)
- Sesame oil (1/2 tsp)
- Salt (1/2 tsp)
- Soy sauce (1 tbsp)
- Sugar (1/2 tsp)
- MIRIN(Sweet Sake) (1/2 tbsp)
- pepper (to taste)
Cut Wax paper into 4 inch × 4 inch square.
Warm milk to body temperature.
Mix all Dough ingredients in a bowl. Knead for about 10 minutes. Cover a bowl with Plastic wrap and let rise in warm place until double in size. (about 30 to 60 minutes.)
Let's make a filling next! Mince Leek and SHITAKE mushroom. In a bowl, Combine all Filling ingredients together. Keep in refrigerator.
Punch down dough! Divide it into 8 equal size and Roll it into ball shape. Cover loosely with clean well-wrung cloth. Bring water to boil and Set a Steamer.
Roll each dough into circle shape with roll pins.
place 1/8 of filling mixture on a dough and wrap. then put each of them on Wax paper.
When steam starts to rise from steamer, turn down the heat. Place buns on steamer tray leaving about 2 inch between each buns.（Don't burn!! Steamer is very hot!!!) Put on the steamer lid. Turn the flame up to high, Steam for 12 to 15 minutes.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.