Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns)
Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns)

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

Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns) is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have easy, homemade classic 'nikuman' (steamed pork buns) using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns):
  1. Get For the dough:
  2. Prepare 260 grams Plain flour
  3. Prepare 3 tbsp Sugar
  4. Take 1 pinch Salt
  5. Make ready 2 tsp Baking powder
  6. Prepare 6 tbsp Milk
  7. Take 4 tbsp Water
  8. Get 2 tsp Oil
  9. Prepare for the filling:
  10. Make ready 250 grams Ground pork
  11. Take 1/2 Japanese leek
  12. Get 2 Shiitake mushrooms
  13. Make ready 40 grams Cooked bamboo shoots (canned)
  14. Get 1/5 Carrot
  15. Take 1 tbsp Oyster sauce
  16. Prepare 2 tsp Katakuriko
  17. Take 1 tsp Ginger
  18. Make ready 1 tsp Soy sauce
  19. Make ready 1 dash Salt and pepper
  20. Make ready 2 tbsp Sake
  21. Prepare 1 tbsp Sesame oil
Instructions to make Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns):
  1. Combine the flour, sugar, salt, and baking powder.
  2. Add the water, milk, and oil, and mix together to make a dough. Wrap in plastic wrap and let rest for 30 minutes.
  3. Mince the Japanese leek and shiitake mushrooms, finely dice the bamboo shoot, and combine all of the filling ingredients and mix until it has a paste-like consistency.
  4. Divide the dough into eight equal portions, then roll them into balls. Roll each ball flat with a rolling pin into a 10-13 cm diameter circle.
  5. Place a portion of the filling on top, then pull the dough over the filling from the edges to meet at the top.
  6. Line a frying pan with parchment paper, pour in some water, place the buns on top of the paper, then steam over low-medium heat for about 10 minutes.
  7. They're ready!

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