Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, homemade nikuman pork buns. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Homemade Nikuman Pork Buns is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Homemade Nikuman Pork Buns is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have homemade nikuman pork buns using 19 ingredients and 10 steps. Here is how you can achieve it.
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The ingredients needed to make Homemade Nikuman Pork Buns:
- Prepare To prepare the nikuman dough:
- Get 200 grams Flour (cake flour)
- Prepare 5 grams Dry yeast
- Take 2 tbsp Sugar
- Prepare 1/2 tsp Salt
- Make ready 1 tbsp Vegetable oil
- Prepare 110 ml Lukewarm water (approx. 40℃)
- Prepare To prepare the nikuman filling:
- Take 100 grams Ground pork
- Get 50 grams Cooked bamboo shoots (brined)
- Get 1/2 Japanese leek
- Take 1 tbsp Soy sauce
- Prepare 1 tbsp Shaoxing wine (or Japanese sake)
- Take 1 tbsp Sesame oil
- Prepare 1/2 tbsp Oyster sauce
- Get 1/2 tsp Grated ginger
- Make ready 1/2 tsp Grated garlic
- Get 1 tsp Chicken soup stock granules
- Make ready 1 pinch Pepper
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Steps to make Homemade Nikuman Pork Buns:
- Add all of the ingredients for the nikuman dough except for the vegetable oil and lukewarm water, and give everything a quick mix.
- Whilst mixing the dough with your hand, add the lukewarm water little by little. Next, add the vegetable oil and mix once more.
- Tip the dough out of the bowl and knead with your hands. Once smooth, form into a ball, return to the bowl and leave it to prove for 30 minutes whilst covered with a damp cloth.
- Finely chop the onion and bamboo shoots into fairly large pieces.
- In a separate bowl, add combine all of the nikuman filling ingredients and mix it evenly.
- Once the dough has proved, form it into a roughly 40-cm long thin strip and separate into 8 equal pieces.
- Roll out each piece of dough into an approximate 10-cm diameter oval shape. Make the center of the dough a bit thicker than the edges to prevent tearing.
- Place the filling in the middle of the dough and wrap the dough around whilst creating the nikuman pleats.
- Once wrapped, cover the pork buns with a damp cloth and prove for a second time for 15 minutes.
- Place the buns in a prepared steamer and steam for 15 minutes to complete.
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