How to Make Homemade Piping Hot Easy Pork Steamed Buns (Nikuman)

Piping Hot Easy Pork Steamed Buns (Nikuman).

Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, piping hot easy pork steamed buns (nikuman). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Piping Hot Easy Pork Steamed Buns (Nikuman) is one of the most popular of recent trending foods on earth. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Piping Hot Easy Pork Steamed Buns (Nikuman) is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have piping hot easy pork steamed buns (nikuman) using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Piping Hot Easy Pork Steamed Buns (Nikuman):

1. {Make ready of The dough:.
2. {Get 150 grams of Bread (strong) flour.
3. {Make ready 350 grams of Cake flour.
4. {Get 40 grams of Sugar.
5. {Take 1 pinch of Salt.
6. {Prepare 1 tbsp of Dry yeast.
7. {Get 280 ml of Lukewarm water.
8. {Make ready of The filling:.
9. {Take 200 grams of Ground pork.
10. {Make ready 4 of to 5 Dried shiitake mushrooms.
11. {Make ready 1 small of Boiled bamboo shoot (canned or vacuum packed).
12. {Make ready 1 of several Green onions.
13. {Get 1 of to 1 1 1/2 tablespoons Grated ginger.
14. {Make ready of Seasoning ingredients:.
15. {Make ready 1/2 tbsp of plus Sugar.
16. {Prepare 3 tbsp of plus Soy sauce.
17. {Take 2 tbsp of Sesame oil.
18. {Get 1 dash of Pepper.

Instructions to make Piping Hot Easy Pork Steamed Buns (Nikuman):

1. Put the dried shiitake mushrooms in a heatproof container with water and 1 teaspoon of sugar. Microwave for 1 minute at 500 W, and leave for about 10 minutes. This will re-hydrate them quickly. Add lukewarm water to the dough ingredients in a bowl and mix well..
2. Knead until it forms a dough ball, then cover the bowl with plastic wrap. Let the dough rise for 15 minutes. In the summer you can just do this at room temperature; in the winter, use the dough rising setting of your oven. Make the filling while the dough rises..
3. Chop up the bamboo shoot, rehydrated shiitake mushrooms and green onion. Grate the ginger. Combine them all the the ground pork..
4. Add the flavoring ingredients, and mix well with a spoon. The filling shouldn't get sticky, so use a spoon rather than your hands..
5. Divide into 12 portions, approximately..
6. After 15 minutes, the dough increases to about twice its original volume. Divide into 12 portions, approximately again..
7. Form the dough into balls, roll flat and wrap around the filling..
8. Line a steamer with kitchen parchment paper and steam for 15 to 18 minutes. Wipe the water droplets off the steamer lid occasionally (optional)..
9. I steamed the buns for 18 minutes. (They look a bit wonky, but they're homemade.).
10. Done!.
11. I split one open..
12. Addendum: If the dough is sticky, flour your hands and work them around the surface..

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