Nikuman
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Unrated
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Prep Time
1 hr
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Cook Time
12 mins
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Resting Time
1 hr 10 mins
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Total Time
1 hr 12 mins
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Servings
8 pieces
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Calories
215 kcal
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Course
Main Course
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Cuisine
Japanese
Nikuman
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Nikuman are hot Japanese steamed buns with a filling of pork and chopped vegetables like Chinese baozi and mantou.
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Ingredients
For the dough
- ½ cup water at 97 F / 36°C, lukewarm
- 1 teaspoon active dried yeast
- 1½ cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoons vegetable oil
For the stuffing
- 8 oz. pork minced
- 2 dried shiitake mushrooms , rehydrated and finely chopped
- 2 oz. water chestnut finely chopped
- 2 scallions , finely chopped
- 1 teaspoon ginger grated fresh
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 2 teaspoons sugar
- 1 teaspoon oyster sauce
- 1 tablespoon corn (or potato starch)
- 2 teaspoons sesame oil
- ¼ teaspoon salt
Equipment
- Stand mixer
- parchment paper
- Steamer basket
Instructions
Pastry
- In a large bowl, dissolve the yeast in warm water and let stand for 10 minutes.
- In the bowl of a stand mixer, combine the flour, sugar and baking powder.
- Make a well in the center of this mixture and pour the yeast and oil into the center.
- Using the dough hook, knead for 10 minutes or until the dough becomes elastic and smooth.
- Form a ball with the dough and put it back in the bowl.
- Cover the bowl with a cloth and let the dough rise for 1 hour or until doubled.
- Degas the dough on a work surface and divide it into 8 pieces and roll them into a ball.
Stuffing and cooking
- Mix well and knead all the ingredients needed for the stuffing by hand.
- Roll out the first piece of dough into a disk about 5 inches (12 cm) in diameter and place ⅛ of the stuffing mixture in its center.
- Pinch the dough to envelop the filling and form a ball.
- To form them, fold the edges of the dough towards the center of the disc to enclose the stuffing, pinching the dough and turning slightly around the bun to bring all the edges together into a point. The stuffed bun should be round and slightly puckered on top.
- Repeat the operation for the rest of the dough pieces and the filling to make 8 nikuman.
- Place each stuffed ball on a 3-inch (8 cm) square piece of parchment paper.
- Place the nikuman in a hot steamer leaving 2 inches (5 cm) between each and cook over medium high heat for 10 to 12 minutes.
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