Скачать или смотреть How To Make Nikuman (Steamed Pork Buns) (Recipe) 肉まんの作り方 （レシピ）

Homemade soft moist white bun wrapped around a delicious pork filling with shiitake mushroom, cabbage, and scallion.

For the complete recipe, please visit: http://www.justonecookbook.com/recipe...

Ingredients:

For the dough

10.6 oz (300 g) all-purpose flour and more for dusting (See Note 1)
Scant 2 Tbsp. (20 g) sugar (See Note 2)
½ tsp. salt
1 tsp. baking powder
1 tsp. instant dry yeast
1 Tbsp. canola oil (or vegetable oil)
160-170 ml (160-170 g) water (See Note 3)

For the filling

2 dried shiitake mushrooms
½ cup water
1 scallion/green onion
4 large cabbage leaves (180 g)
1 tsp. salt
¾ lb. (340 g) ground pork
1” (2.5 cm, 15 g) ginger
1 tsp. sugar
1 Tbsp. sake
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. potato/corn starch
Freshly ground black pepper

NOTE:

Note 1: 300 g (10.6 oz) all purpose flour = ROUGHLY 2 1/3 cups.

Note 2: “Scant” 2 Tbsp. means “just barely” 2 Tbsp. Don’t fill the Tbsp. to the top and use slightly less than the required amount. (2 Tbsp. of granulated sugar is 25 grams, but we only need 20 grams.)

Note 3: Start with 160 gram/ml of water first. Depending on the weather, you might need more.

Note 4: You can divide into less pieces of dough to make bigger buns. It's also easier to work with smaller dough to make nice pleats when you wrap because it's hard to hold a big dough and filling in one hand.

Music courtesy of Audio Network: "Six String" "Crystal Fair"
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