Nikuman (Meat-Filled Steamed Buns) at Home. Let's make Nikuman, Japanese steamed buns filled with delicious pork, shiitake mushroom Learn how to make Nikuman (Japanese Steamed Pork Buns) at home! These soft fluffy buns are I used to buy frozen meat buns at Asian markets in the DC area but now I can make fresh tasty Nikuman. We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days.

Fool-proof Chinese Steamed BBQ Pork Buns At Home - Marion's Kitchen. Nikuman, or Japanese steamed buns, are a favourite hot snack food all over Japan. Use our recipe to make your own fluffy, savoury nikuman at home. You can have Nikuman (Meat-Filled Steamed Buns) at Home using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Nikuman (Meat-Filled Steamed Buns) at Home

You need of ○Bread (strong) flour.
You need of ○Cake flour.
Prepare of ○ Dry yeast.
You need of ○Sugar.
It's of ○Vegetable oil.
You need of ○Lukewarm water.
Prepare of ☆Ground pork.
You need of ☆Dried shiitake mushrooms (rehydrated in water).
You need of grams, finely chopped ☆Cooked bamboo shoots.
It's of stalk, finely chopped ☆Japanese leek.
Prepare of ☆Ginger.
You need of ■Salt.
It's of ■Soy sauce.
It's of ■Sake.
Prepare of ■Sugar.
Prepare of ■Sesame oil.
Prepare of ■Pepper.

Nikuman are delicious, fluffy, soft buns filled with a succulent meat and vegetable filling. Great as a snack during cold seasons or as a warming. Nikuman are Japanese steamed hot buns with ground pork filling. The white bread part is made The filling is pork with chopped vegetables seasoned with soy sauce and other flavorings such as The meat used for Nikuman is usually ground pork, and the seasonings are mainly Soy Sauce but.

Nikuman (Meat-Filled Steamed Buns) at Home step by step

Mix the ○ ingredients together, and knead well for 5-10 minutes until the surface is smooth. It's faster to knead by hand than in a bread machine. Let the dough rise (1st rising): put the dough in a lightly oiled bowl. Heat up a steamer until steam is rising. Turn off the heat, and put the dough in the bowl in the steamer until doubled, about 15 to 20 minutes..
While the dough is rising, mix the ☆ ingredients and the ■ flavoring ingredients together to make the filling. It has lots of vegetables in it!.
Take the risen dough out and put it on a working surface that has been dusted with bread flour. Divide into 8 portions and roll each into a ball, and cover with a wrung out moistened kitchen towel. Roll each ball out and flatten into a 10 cm pancake. Make the perimeter thinner (about 2 mm) than the middle part..
Put 2 to 3 tablespoons of filling in the middle of each dough, and fold up the dough around it. Press the seams together very well. The dough here is a bit thick..
Cut parchment paper into 5 cm squares, and place a bun on each piece. You can freeze the buns at this stage in a plastic bag, taking care not to let them touch each other. Let them defrost at room temperature and steam as usual. Cook the buns in a preheated steamer for 12 minutes..
Done! The buns are full of meaty juice, so be careful not to puncture them when taking them out of the steamer. They are great dipped in soy sauce..

Nikuman (肉まん; derived from 肉饅頭 niku (meat) manjū) is the Japanese name for the Chinese baozi (包子) made from flour dough, and filled with cooked ground pork, beef or other ingredients. It is a kind of chūka man (中華まん lit. Chinese-style steamed bun) also known in English as pork buns. This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day.