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Categories:
flour yeast sugar salt vegetable oil water ground pork shoots soy sauce wine sesame oil oyster sauce ginger garlic Chicken soup stock granules pepper
Viewed: 65 - Published at: 6 years agoIngredients
- 200 grams Flour (cake flour)
- 5 grams Dry yeast
- 2 tbsp Sugar
- 1/2 tsp Salt
- 1 tbsp Vegetable oil
- 110 ml Lukewarm water (approx. 40C)
- 100 grams Ground pork
- 50 grams Cooked bamboo shoots (brined)
- 1/2 Japanese leek
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine (or Japanese sake)
- 1 tbsp Sesame oil
- 1/2 tbsp Oyster sauce
- 1/2 tsp Grated ginger
- 1/2 tsp Grated garlic
- 1 tsp Chicken soup stock granules
- 1 pinch Pepper
Method
- Add all of the ingredients for the nikuman dough except for the vegetable oil and lukewarm water, and give everything a quick mix.
- Whilst mixing the dough with your hand, add the lukewarm water little by little.
- Next, add the vegetable oil and mix once more.
- Tip the dough out of the bowl and knead with your hands.
- Once smooth, form into a ball, return to the bowl and leave it to prove for 30 minutes whilst covered with a damp cloth.
- Finely chop the onion and bamboo shoots into fairly large pieces.
- In a separate bowl, add combine all of the nikuman filling ingredients and mix it evenly.
- Once the dough has proved, form it into a roughly 40-cm long thin strip and separate into 8 equal pieces.
- Roll out each piece of dough into an approximate 10-cm diameter oval shape.
- Make the center of the dough a bit thicker than the edges to prevent tearing.
- Place the filling in the middle of the dough and wrap the dough around whilst creating the nikuman pleats.
- Once wrapped, cover the pork buns with a damp cloth and prove for a second time for 15 minutes.
- Place the buns in a prepared steamer and steam for 15 minutes to complete.
