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Juicy Nikuman (Steamed Pork Buns) in a Bread Maker

Juicy Nikuman (Steamed Pork Buns) in a Bread Maker

The goal is to recreate restaurant-quality steamed pork buns at home.
The meat inside is so juicy, and the buns are so light and soft.

Ingredients: 10 buns

Cake flour, Bread flour
200 g, 100 g
Sugar
45 g
Dried yeast
1 teaspoon
Baking powder
1 teaspoon
Skim milk powder (if you have some on hand)
1 tablespoon
Salt
1 teaspoon
Vegetable oil
1 tablespoon
Lukewarm water
150 ml
The Filling:
Seasonings
●Soy sauce
2 tablespoons
●Sugar
1/2 tablespoon
●Oyster sauce, sesame oil, ginger juice
1 teaspoon each
●Salt and pepper
a small amount
Pork sliced and chopped
200g
Onion (small)
1/2
Shiitake mushrooms
4
Green onions
15 cm worth

Steps

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.
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.
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.
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.
5. Divide the risen dough into 10 portions and shape them into balls. Each ball will weigh about 50 g.
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.
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.
8. They should look like this. Cut out 10 x 10 cm squares of parchment paper and set each bun on a square.
9. Set the buns into a steamer, spacing them apart. Steam for 15 minutes. Do NOT open the lid when steaming!
10. Look how big they got! One of the buns came open...you can see the meat juices inside. Eat with spicy mustard and soy sauce.

Story Behind this Recipe

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!!