//]]> Recipe of Any-night-of-the-week Piping Hot Easy Pork Steamed Buns (Nikuman) | All Time Recipes

15/09/2020 09:04

Recipe of Any-night-of-the-week Piping Hot Easy Pork Steamed Buns (Nikuman)

by Danny Hunt

Piping Hot Easy Pork Steamed Buns (Nikuman)
Piping Hot Easy Pork Steamed Buns (Nikuman)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, piping hot easy pork steamed buns (nikuman). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Piping Hot Easy Pork Steamed Buns (Nikuman) is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Piping Hot Easy Pork Steamed Buns (Nikuman) is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have piping hot easy pork steamed buns (nikuman) using 18 ingredients and 12 steps. Here is how you can achieve it.

 

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


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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.

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