Juicy Nikuman (Steamed Pork Buns)
Juicy Nikuman (Steamed Pork Buns)

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, juicy nikuman (steamed pork buns). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Juicy Nikuman (Steamed Pork Buns) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Juicy Nikuman (Steamed Pork Buns) is something that I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Easy Juicy Steamed Pork Buns (Nikuman). I wanted to eat juicy steamed meat buns, so I tried making some. Don't knead the dough as hard as you would knead your bread dough.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook juicy nikuman (steamed pork buns) using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Juicy Nikuman (Steamed Pork Buns):
  1. Make ready 70 grams Pork belly chunks
  2. Prepare 10 cm Japanese leek
  3. Make ready 3 Shiitake mushrooms
  4. Make ready 2 tbsp ○Yakiniku sauce
  5. Get 1 tsp ○Sesame oil
  6. Prepare 1/2 tsp ○Soy sauce
  7. Take For the dough:
  8. Prepare 100 grams Cake flour
  9. Get 2 tsp Baking powder
  10. Get 1/2 tbsp Sugar
  11. Make ready 50 ml Lukewarm water

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. 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. Add salt, pepper, sugar, oyster sauce, five-spice powder, sesame oil and stir lightly.

Instructions to make Juicy Nikuman (Steamed Pork Buns):
  1. Cut the pork into 1cm cubes. Finely chop the shiitake mushrooms and leek. Combine in a bowl and mix the ○ ingredients.
  2. Sift the flour and baking powder together. Add the sugar and mix while adding lukewarm water a little at a time. When the dough is soft as your earlobes, knead well.
  3. Divide the dough into 3 portions. Form into balls and roll.
  4. Put 1/3 of the filling into the center of each dough circle, and pinch up the dough as shown in the photo.
  5. Gather up the pinched parts to the center.
  6. Put plenty of water into a steamer and heat. Steam the buns over high heat for 20 minutes. Cover the lid as shown with a kitchen towel or cloth to prevent water droplets from falling on the buns.
  7. It's this juicy inside.

Add potato starch to the meat and toss to coat evenly. 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 dumplings! 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 Nikuman, or meat buns, are the Japanese version of baozi, Chinese steamed buns, or pork buns, in English.

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