NIKUMAN (STEAMED PORK BUNS)
Nikuman is Japanese steamed buns filled with delicious savory pork, shiitake mushroom, cabbage, and scallion. Learn how to make this favorite snack at home!
Provided by Namiko Chen
Categories Appetizer Main Course Snack
Time 2h10m
Number Of Ingredients 22
Steps:
- Gather all the ingredients. I use a kitchen scale to measure my ingredients. Prepare one square piece of parchment paper for each bun you will make, about 3 inches x 3 inches (7.6 cm x 7.6 cm) for small buns. Set aside.
Nutrition Facts : Calories 125 kcal, Carbohydrate 14 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 138 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PORK STEAMED BUNS
Steps:
- For the filling:
- Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
- Preheat the oven to 300 degrees F.
- Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
- When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
- For the dough:
- Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
- In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
- For the assembly:
- To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
- Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
- In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.
STEAMED BAO BUNS
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Provided by Jeremy Pang
Categories Buffet, Side dish, Snack, Supper
Time 1h4m
Yield Makes 18 buns
Number Of Ingredients 7
Steps:
- Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
- Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
- Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
- Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.
Nutrition Facts : Calories 119 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
KOREAN STEAMED PORK BUNS RECIPE - (4.6/5)
Provided by á-646
Number Of Ingredients 28
Steps:
- Make the dough: 1.In a large bowl add 1 cup of warm water (under 40° Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs vegetable oil, and 1 ts sugar. Mix well until the dry yeast is fully dissolved. 2.Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes. 3. Set aside in warm place until the dough doubles in size. 4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes. While we wait for this to rise, we can prepare the fillings: 1. In a large bowl, place: ◦1 cup chopped onion ◦½ cup chopped carrot ◦1½ cup chopped zucchini ◦1½ cup chopped green onions ◦2 cups chopped white mushrooms 2. Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes. 3. Squeeze the excess water out. *tip: using cheesecloth will make this easier. Wrap the chopped vegetables in cheesecloth and gently squeeze the water out. 4. In a mixing bowl, place: ◦400 grams (14 oz) of ground pork ◦1 ts soy sauce ◦2 cloves of minced garlic ◦1 ts sesame oil ◦½ ts ground black pepper 5. Mix it by hand and set aside. Let's cook! 1. In a heated pan, add 1 tbs vegetable oil and sauté the chopped vegetables for 2-3 minutes. Transfer them to a large bowl. 2. Heat up the pan again, and cook the seasoned pork for 3 minutes until fully cooked. 3. Put the pork into the bowl with the vegetables and mix it all up. Now let's make the buns: 1. Split the dough into 16 smaller pieces. 2. Take a few dough balls and put them on a floured cutting board. The rest of balls should be in the bowl with the lid closed, to prevent them from getting dried out. 3. Roll out each ball into a disk 4 inches (10 cm) in diameter. 4. Place a disk into your palm and add 2-3 tbs of filling mixture to the center of it. 5. Lift the edges of the disk up around the filling, then press the edges together to seal the filling snugly inside the bun. 6. Repeat with the remaining dough and filling, until you've made 16 buns. 7. Put 6-7 cups of water in the bottom of a large steamer and place each bun on the rack. *tip: Place cheesecloth or cotton cloth on the steamer rack before adding each bun. Baking cups also work well. When you place the buns on the rack, leave a 1 inch gap between them because they will get bigger when steamed. 8. Wait for 20 more minutes to let the dough rise even more. 9. Bring to a boil over high heat, and steam for 20 minutes. Dipping sauce: 1. Combine ⅓ cup soy sauce, 2 tbs of vinegar, and 2 ts sugar in a small bowl. 2. Add some chunks of onion (½ cup), chunks of green chili pepper, and roasted sesame seeds. When the buns are cooked, turn off the heat and remove the lid to prevent water from the top of the lid from dripping over the buns. Serve with the dipping sauce, and enjoy!
STEAMED PORK BAO BUNS
Steps:
- In a skillet, heat the oil and saute the scallions, garlic, and ginger over medium heat. Stir in the hoisin sauce and oyster sauce, adding barbecue pork while stirring. Reduce heat to low. Thoroughly combine cornstarch with 2 tablespoons water. Pour over pork mixture and stir until sauce thickens. Set aside. On a floured surface, partially separate breadsticks, leaving 2 thick layers of dough. Roll each into a ball. Working with 1 ball at a time, roll out to make a 3-inch circle. Place about 1 tablespoon of filling in center of each round. Gather dough up and twist to secure tightly. Repeat with remaining dough. Cover with kitchen towel. Arrange cabbage leaves on the bottom of 2 large bamboo steamers. Place 6 pork buns on each steamer. Steam buns for 20 minutes. Serve warm.
CRISPY PORK BELLY BAO BUNS
Provided by Food Network
Time 21h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender.
- Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator.
- Preheat the oven to 320 degrees F.
- Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces.
- For the bao buns: Steam or microwave bao buns until warm and soft.
- In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot.
- Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using.
STEAMED PORK BUNS
This came from a good friend who is not Asian but loves to cook all Asian styles. It's an easy recipe although it helps to be able to just buy the Chinese barbecue pork. I do make my own barbecue pork, using a couple of whole filets and "Char Siu" sauce. You can also add sauteed cabbage to the filling if you want to make larger amounts. This is a typical Dim Sum item, served between brunch and 2 pm. with tea. (Amount of water in the dough is corrected.)
Provided by rangapeach
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour.
- Add sugar, baking powder and lard.
- pour in water and knead until smooth.
- Cover with a damp teatowel and rest for 30 minutes.
- Saute the onions and pork briefly in the oil.
- Add water and seasonings and simmer until the sauce thickens.
- Spread this filling onto a plate to cool.
- Roll the dough into a long sausage shape and cut into twelve equal pieces.
- Roll each into a ball and flatten into a circle with your fingers.
- Place a spoonful of filling in the center and bring the dough up around it.
- Pinch the dough firmly to join it.
- Put each bun on a separate piece of parchment or wax paper.
- At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
- Otherwise, brush each with a little water and set them in a steam basket.
- Steam over rapidly boiling water for 10 minutes.
- When steaming, do not crowd the pastries.
- If necessary steam them in batches.
- They can be rewarmed (once) carefully in the microwave.
Nutrition Facts : Calories 138.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 1, Sodium 327.6, Carbohydrate 26.2, Fiber 0.7, Sugar 6.7, Protein 2.7
More about "korean steamed pork buns recipe 465 food"
KOREAN BBQ BUNS RECIPE | COOKING LIGHT
From cookinglight.com
STEAMED PORK BUNS (JJINPPANG-MANDU) RECIPE BY MAANGCHI
From maangchi.com
STEAMED PORK BUNS - COOKING KOREAN FOOD WITH …
From maangchi.com
CHINESE STEAMED PORK BUNS | RECIPETIN EATS
From recipetineats.com
CHINESE STEAMED PORK BUNS (包子 - BAOZI) - THE WOKS …
From thewoksoflife.com
STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE - THE …
From thewoksoflife.com
KOREAN STEAMED PORK BUNS - COOKING VIDEOS | GROKKER
From grokker.com
STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES
From myrecipes.com
KOREAN STEAMED PORK BUNS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORK DUMPLING RECIPE | TIKTOK
From tiktok.com
FLUFFY STEAMED BUNS FILLED WITH SWEET RED BEANS – …
From maangchi.com
PORK BELLY RECIPES | TIKTOK
From tiktok.com
RECIPE: STEAMED PORK BUNS (BAOZI) | KITCHN
From thekitchn.com
STEAMED PORK BUNS (XIAN ROU BAO) RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BOSSAM (KOREAN BOILED PORK WRAP) RECIPE - KOREAN BAPSANG
From koreanbapsang.com
BAO BUN RECIPE | TIKTOK
From tiktok.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love