Steamed Meat Buns in a Frying Pan

Name: How to cook Steamed Meat Buns in a Frying Pan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Steamed Meat Buns in a Frying Pan

I don't have a steamer at home, so I always use this recipe when I make nikuman. I saw this recipe in a magazine before, but I uploaded it here since it's so delicious.

Ingredient

Food ration :

8 servings

150 grams

Cooking instructions

* Step 1

Add the flour, baking powder, sugar and salt into a bowl as you measure them, and mix well with a whisk.

* Step 2

Add the milk and sesame oil to the dry ingredients, and roughly mix with your hand, and when they start coming together, start kneading the dough. Knead it for about 3 minutes.

* Step 3

When everything has come together, cover the bowl with cling film to prevent it from drying out. Leave it at room temperature for about 15 minutes.

* Step 4

While the dough is resting, make the filling. Finely chop the Japanese leek, combine it with the rest of the filling ingredients in a bowl, and knead until it becomes sticky.

* Step 5

Lightly dust a cutting board with flour, place the dough, and roll it out into a 25 cm long baton shape. Cut it into 8 even pieces.

* Step 6

Roll each piece into a ball. Then flatten it between your hands, and roll it out with a rolling pin into a 8 cm diameter circle as shown in the photo.

* Step 7

Place the dough on your palm, put the filling on the dough using a spoon, and wrap it up.

* Step 8

Heat 2/3 tablespoon of vegetable oil in a frying pan over medium heat, place the nikuman, pour 2/3 cup of water, and cover with a lid. Steam over medium heat for 3 minutes.

* Step 9

Lower the heat to low, and steam for another 5-6 minutes. Once there is no water left in the frying pan, open the lid, and turn the heat to high for about 10 seconds to make the bottoms crispy. And they are done!

* Step 10

The bottom of the nikuman looks like this. It's crispy, and delicious.

* Step 11

The nikuman bun is so soft.

* Step 12

If you add shiitake mushrooms or bamboo shoots in the filling, it will taste even more authentic.

* Step 13

Addendum: Please use non-stick frying pan. If you use an iron frying pan, the nikuman may stick to it. (I've already experimented this.)

* Step 14

In Step 2, if the dough is too sticky and won't come together easily, add cake flour a little at a time.

* Step 15

I've been told that if you line the frying pan with a sheet of parchment paper when you cook the nikuman, the bottoms of nikuman won't burn too much. So please give it a try!

Note: if there is a photo you can click to enlarge it