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Home Dish Juicy Nikuman (Steamed Pork Buns) in a Bread Maker

Juicy Nikuman (Steamed Pork Buns) in a Bread Maker

Name: How to cook Juicy Nikuman (Steamed Pork Buns) in a Bread Maker - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Juicy Nikuman (Steamed Pork Buns) in a Bread Maker

I was just thinking that I hadn't made nikuman for a while. 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! Super tasty though!!

Ingredient

Food ration :

10 servings

200

grams, 100 grams Cake flour, Bread flour

45 grams

Sugar

1 tsp

Dried yeast

1 tsp

Baking powder

1 tbsp

Skim milk powder (if you have some on hand)

1 tsp

Salt

1 tbsp

Vegetable oil

150 ml

Lukewarm water

2 tbsp

●Soy sauce

1/2 tbsp

●Sugar

1 tsp

each ●Oyster sauce, sesame oil, ginger juice

1 dash

●Salt and pepper

200 grams

Pork sliced and chopped

1/2

Onion (small)

Shiitake mushrooms

cm worth Green onions

Cooking instructions

* Step 1

Put all the ingredients for the bun dough into your bread machine. Be sure to put the sugar and the yeast in together, and put the salt in to the side so that it doesn't touch the yeast.

* Step 2

Set the bread maker for the first rising, and allow the dough to rise. It takes about 1.5 hours. The dough is ready when it has doubled in size.

* Step 3

While the dough is rising, prepare the ingredients for the filling. Dice all of the vegetables into 1 cm chunks. Mix the seasonings, meat, and chopped vegetables, and knead them together.

* Step 4

Divide the filling into 10 portions, shape them into balls, and refrigerate. I took 4 of the meat balls and decided to try making them curry flavored by mixing them with some leftover curry that I had.

* Step 5

Divide the risen dough into 10 portions and shape them into balls. Each ball will weigh about 50 g.

* Step 6

Use a rolling pin to roll the dough balls out into circles like this. The center should be a little thicker, and the edges will be on the thin side.

* Step 7

Set the balls of filling into the rolled out dough circles, and, making little pleats as you go, wrap the dough up and close it tightly. If you don't pinch them tightly, the buns will come open when steaming.