Recipe of Homemade Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Favorite Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns) using 21 ingredients and 7 steps. Here is how you cook that.

My child was watching a kid's TV program that showed how to make 'nikuman' (steamed pork buns), and so wanted to eat some. So, I tried it out. Using the ingredients and steaming process as a reference, I adjusted the amount of ingredients to create my own variation. If you are carefully in measuring the amounts, these will turn out just like the delicious store-bought steamed pork buns! Recipe by Arieru mama

Ingredients and spices that need to be Prepare to make Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns):

1. For the dough:
2. 260 grams Plain flour
3. 3 tbsp Sugar
4. 1 pinch Salt
5. 2 tsp Baking powder
6. 6 tbsp Milk
7. 4 tbsp Water
8. 2 tsp Oil
9. for the filling:
10. 250 grams Ground pork
11. 1/2 Japanese leek
12. 2 Shiitake mushrooms
13. 40 grams Cooked bamboo shoots (canned)
14. 1/5 Carrot
15. 1 tbsp Oyster sauce
16. 2 tsp Katakuriko
17. 1 tsp Ginger
18. 1 tsp Soy sauce
19. 1 dash Salt and pepper
20. 2 tbsp Sake
21. 1 tbsp Sesame oil

Steps to make to make Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns)

1. Combine the flour, sugar, salt, and baking powder.
2. Add the water, milk, and oil, and mix together to make a dough. Wrap in plastic wrap and let rest for 30 minutes.
3. Mince the Japanese leek and shiitake mushrooms, finely dice the bamboo shoot, and combine all of the filling ingredients and mix until it has a paste-like consistency.
4. Divide the dough into eight equal portions, then roll them into balls. Roll each ball flat with a rolling pin into a 10-13 cm diameter circle.
5. Place a portion of the filling on top, then pull the dough over the filling from the edges to meet at the top.
6. Line a frying pan with parchment paper, pour in some water, place the buns on top of the paper, then steam over low-medium heat for about 10 minutes.
7. They're ready!

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