Juicy Nikuman (Steamed Pork Buns) in a Bread Maker. Great recipe for Juicy Nikuman (Steamed Pork Buns) in a Bread Maker. I was just thinking that I hadn't made nikuman for a while. My goal was to make pork buns similar to those from a particular famous restaurant in Osaka, but these came out so juicy that they're more like jumbo-sized soup.
I was just thinking that I hadn't made nikuman for a while. My goal was to make pork buns similar to those from a particular famous restaurant in Osaka, but these came out so juicy that they're more like jumbo-sized soup. I wanted to eat some juicy steamed meat buns. You can cook Juicy Nikuman (Steamed Pork Buns) in a Bread Maker using 18 ingredients and 10 steps. Here is how you make that.
Ingredients of Juicy Nikuman (Steamed Pork Buns) in a Bread Maker
- It’s of <Dough>.
- You need 200 of grams, 100 grams Cake flour, Bread flour.
- It’s 45 grams of Sugar.
- You need 1 tsp of Dried yeast.
- Prepare 1 tsp of Baking powder.
- Prepare 1 tbsp of Skim milk powder (if you have some on hand).
- You need 1 tsp of Salt.
- It’s 1 tbsp of Vegetable oil.
- It’s 150 ml of Lukewarm water.
- You need of Seasonings.
- It’s 2 tbsp of ●Soy sauce.
- It’s 1/2 tbsp of ●Sugar.
- You need 1 tsp of each ●Oyster sauce, sesame oil, ginger juice.
- It’s 1 dash of ●Salt and pepper.
- You need 200 grams of Pork sliced and chopped.
- It’s 1/2 of Onion (small).
- It’s 4 of Shiitake mushrooms.
- It’s 15 of cm worth Green onions.
By simply adding sesame oil to the sauce, the flavor becomes authentic. I didn't use yeast in the dough, so I could make the buns very quickly. Recipe by iano What is Nikuman (肉まん)?. Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん).
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..
These steamed buns are made from flour dough and filled with meat and other ingredients. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん). The savory buns are usually steamed inside the bamboo steamer and taste the best. '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. Great recipe for Easy Juicy Steamed Pork Buns (Nikuman).