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Nikuman (Meat-Filled Steamed Buns) at Home

Nikuman (Meat-Filled Steamed Buns) at Home

It's easy to make steamed buns at home. It just takes 40 minutes from start to finish. They are ready for snack time. Even if you've never made bread, you can make these easily.

Ingredients: 8 buns

○Bread (strong) flour
100 g
○Cake flour
100 g
○ Dry yeast
2 teaspoons
○Sugar
3 tablespoons
○Vegetable oil
2 teaspoons
○Lukewarm water
100 ml
☆Ground pork
200 g
☆Dried shiitake mushrooms (rehydrated in water)
about 4
☆Cooked bamboo shoots
100 g, finely chopped
☆Japanese leek
1 stalk, finely chopped
☆Ginger
1 piece
■Salt
1/4 teaspoon
■Soy sauce
3 tablespoons
■Sake
2 tablespoons
■Sugar
1 tablespoon
■Sesame oil
2 tablespoons
■Pepper
a small amount

Steps

1. Mix the ○ ingredients together, and knead well for 5-10 minutes until the surface is smooth. It's faster to knead by hand than in a bread machine. Let the dough rise (1st rising): put the dough in a lightly oiled bowl. Heat up a steamer until steam is rising. Turn off the heat, and put the dough in the bowl in the steamer until doubled, about 15 to 20 minutes.
2. While the dough is rising, mix the ☆ ingredients and the ■ flavoring ingredients together to make the filling. It has lots of vegetables in it!
3. Take the risen dough out and put it on a working surface that has been dusted with bread flour. Divide into 8 portions and roll each into a ball, and cover with a wrung out moistened kitchen towel. Roll each ball out and flatten into a 10 cm pancake. Make the perimeter thinner (about 2 mm) than the middle part.
4. Put 2 to 3 tablespoons of filling in the middle of each dough, and fold up the dough around it. Press the seams together very well. The dough here is a bit thick.
5. Cut parchment paper into 5 cm squares, and place a bun on each piece. You can freeze the buns at this stage in a plastic bag, taking care not to let them touch each other. Let them defrost at room temperature and steam as usual. Cook the buns in a preheated steamer for 12 minutes.
6. Done! The buns are full of meaty juice, so be careful not to puncture them when taking them out of the steamer. They are great dipped in soy sauce.

Story Behind this Recipe

I revised a recipe I learned 10 years ago at a cooking class. It's very easy, so when my children were small I used to make them like a maniac all the time. These days I'm into Chinese food again. I suddenly got the urge to eat these steamed buns, so I made them.