Juicy Nikuman (Steamed Pork Buns) in a Bread Maker. Learn how to make Nikuman (Japanese Steamed Pork Buns) at home! These soft fluffy buns are filled with Not only is the filling juicy and delicious, but the dough even on it's own makes for a perfect snack or bread when steamed. To reheat, microwave or steam again for a couple of minutes.
Try using different kinds of fillings. Hot and Fluffy Steamed Pork Buns (Nikuman). Make the dough: Sift the flour and baking powder together in a large bowl. You can cook Juicy Nikuman (Steamed Pork Buns) in a Bread Maker using 18 ingredients and 10 steps. Here is how you cook it.
Ingredients of Juicy Nikuman (Steamed Pork Buns) in a Bread Maker
- It’s of
. - It’s 200 of grams, 100 grams Cake flour, Bread flour.
- Prepare 45 grams of Sugar.
- You need 1 tsp of Dried yeast.
- It’s 1 tsp of Baking powder.
- Prepare 1 tbsp of Skim milk powder (if you have some on hand).
- You need 1 tsp of Salt.
- You need 1 tbsp of Vegetable oil.
- It’s 150 ml of Lukewarm water.
- You need of Seasonings.
- You need 2 tbsp of ●Soy sauce.
- Prepare 1/2 tbsp of ●Sugar.
- You need 1 tsp of each ●Oyster sauce, sesame oil, ginger juice.
- Prepare 1 dash of ●Salt and pepper.
- It’s 200 grams of Pork sliced and chopped.
- Prepare 1/2 of Onion (small).
- You need 4 of Shiitake mushrooms.
- You need 15 of cm worth Green onions.
The vinegar will create a whiter looking buns. Preheat the steamer on high heat until it starts steaming. Place the buns on their squares of parchment/wax paper in the steamer and cover. We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days.
Juicy Nikuman (Steamed Pork Buns) in a Bread Maker instructions
- Put all the ingredients for the bun dough into your bread machine. Be sure to put the sugar and the yeast in together, and put the salt in to the side so that it doesn't touch the yeast..
- Set the bread maker for the first rising, and allow the dough to rise. It takes about 1.5 hours. The dough is ready when it has doubled in size..
- While the dough is rising, prepare the ingredients for the filling. Dice all of the vegetables into 1 cm chunks. Mix the seasonings, meat, and chopped vegetables, and knead them together..
- Divide the filling into 10 portions, shape them into balls, and refrigerate. I took 4 of the meat balls and decided to try making them curry flavored by mixing them with some leftover curry that I had..
- Divide the risen dough into 10 portions and shape them into balls. Each ball will weigh about 50 g..
- Use a rolling pin to roll the dough balls out into circles like this. The center should be a little thicker, and the edges will be on the thin side..
- Set the balls of filling into the rolled out dough circles, and, making little pleats as you go, wrap the dough up and close it tightly. If you don't pinch them tightly, the buns will come open when steaming..
- They should look like this. Cut out 10 x 10 cm squares of parchment paper and set each bun on a square..
- Set the buns into a steamer, spacing them apart. Steam for 15 minutes. Do NOT open the lid when steaming!.
- Look how big they got! One of the buns came open…you can see the meat juices inside. Eat with spicy mustard and soy sauce..
Homemade dough and meat mixture are the best! Let's cut the ingredients for Nikuman. These dried mushrooms were pre-washed and soaked in a fridge overnight. Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. Made with Chinese Barbecue Pork (Char Siu), chopped then coated in a simple sweet and savoury sauce.
