How to Prepare Speedy Piping Hot Easy Pork Steamed Buns (Nikuman)

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The ingredients needed to make Piping Hot Easy Pork Steamed Buns (Nikuman):

1. Take The dough:
2. Prepare 150 grams Bread (strong) flour
3. Take 350 grams Cake flour
4. Get 40 grams Sugar
5. Make ready 1 pinch Salt
6. Take 1 tbsp Dry yeast
7. Prepare 280 ml Lukewarm water
8. Take The filling:
9. Take 200 grams Ground pork
10. Get 4 to 5 Dried shiitake mushrooms
11. Prepare 1 small Boiled bamboo shoot (canned or vacuum packed)
12. Take 1 several Green onions
13. Make ready 1 to 1 1 1/2 tablespoons Grated ginger
14. Make ready Seasoning ingredients:
15. Take 1/2 tbsp plus Sugar
16. Get 3 tbsp plus Soy sauce
17. Get 2 tbsp Sesame oil
18. Prepare 1 dash Pepper

Simple recipes - you might think that steamed buns are complicated to make—but you will realize that it's very easy to make Once done, remove the buns from the steamer, and serve while hot. Usually Japanese pork buns called Nikuman (Meat buns) but the one I had in Love, Japan Easy But So Juicy! Hot and Fluffy Steamed Pork Buns (Nikuman). Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling.

Instructions to make Piping Hot Easy Pork Steamed Buns (Nikuman):

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.

Hot and Fluffy Steamed Pork Buns (Nikuman). Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. These are exceptional freezer friendly snacks. Put the pork, onion and ginger into a large bowl. Add the chili garlic sauce, soy sauce, sugar, and sesame oil.

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