Nikuman / Butaman / Pork Bun |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet. Ingredients:
1 1/3 cups flour |
3 1/2 tablespoons sugar |
1 pinch salt |
3/4 teaspoon instant yeast |
3/4 tablespoon baking powder |
1 1/3 fluid ounces milk |
3 1/3 fluid ounces water |
1 tablespoon vegetable shortening |
1/3 lb ground lean pork |
5 leaves chinese cabbage, cut into jullienne, steamed (microwaved) |
2 garlic cloves, minced |
2 inches section fresh ginger, minced |
1/2 cup shiitake mushroom, sliced |
1 dash sesame oil |
1 dash soy sauce |
1 dash oyster sauce |
1 tablespoon sugar |
1 tablespoon japanese sake |
1/2 tablespoon cornstarch |
salt (to taste) |
pepper (to taste) |
Directions:
1. for the bun, mix all the powdered
2. ingredients in a bowl and make a well in the centre
3. pour the wet ingredients into the well and mix in thoroughly
4. when they’re combined, add the shortening and knead until smooth
5. rest at room temperature for 30 mins
6. mix the filling and divide into 10 balls
7. divide the dough into 10 balls and roll them out round.
8. wrap them around the fillings, pinch and twist at the top
9. let rest for 15 mins
10. steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
11. (makes about 10 nikuman).
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