Nikuman (Steamed Pork Buns). Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! These soft fluffy buns are filled with savory juicy pork, shiitake mushroom, cabbage, and scallion.
Nikuman (known in western Japan as butaman or baozi) is a light, pillowy, pleated bun with a savory meat filling. From niku, meaning meat, the savory street food is one variation of a chukaman, a Chinese-style steamed bun. Nikuman are steamed pork buns sold on streets of Japan during winter months. You can have Nikuman (Steamed Pork Buns) using 20 ingredients and 5 steps. Here is how you cook that.
Ingredients of Nikuman (Steamed Pork Buns)
- You need of <Pastry>.
- It’s 1 cup of Self Raising Flour *250ml.
- It’s 1/2 cup of Bread Flour *You can use Self Raising Flour only.
- Prepare 1 pinch of Salt.
- It’s 1-2 teaspoons of Dry Yeast.
- You need 1/2 cup of Warm Water.
- Prepare 1 tablespoon of Sugar.
- You need 1 tablespoon of Canola Oil.
- It’s of *Note: For an easier no-yeast pastry recipe, see my Anman recipe http://www.hirokoliston.com/anman/.
- It’s of <Filling>.
- It’s 125 g of Pork Mince *1/4 of a popular 500g pack.
- It’s 1 of small piece Ginger *grated.
- You need 2 of Shiitake *finely chopped.
- You need 2 of Spring Onion *finely chopped.
- Prepare 1 teaspoon of Sesame Oil.
- It’s 1 pinch of Salt.
- It’s of White Pepper *as required.
- It’s 2 teaspoons of Soy Sauce.
- It’s 1 teaspoon of Sugar.
- Prepare 2 teaspoons of Potato Starch Flour OR Corn Starch Flour.
The white fluffy buns are made with flour dough and filled with savory pork and onions, steamed on bamboo steamer make them an ideal quick and easy snacks. In a small sauce pan, heat the vegetable on medium heat. Sauté chopped onion and shiitake mushrooms until onions are. In a large bowl, combine all the filling ingredients including the sautéed onion and.
Nikuman (Steamed Pork Buns) instructions
- Place Warm Water, Dry Yeast and Sugar in a bowl, mix gently and set aside..
- 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..
- Combine all the filling ingredients in a bowl, and mix very well until it gets pasty texture. Divide the mixture into 8 balls..
- 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)..
- 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..
Let's make meat mixture for Nikuman. Add salt, pepper, sugar, oyster sauce, five-spice powder, sesame oil and stir lightly. Add potato starch to the meat and toss to coat evenly. '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.