Nikuman Butaman Pork Bun Food

NIKUMAN (STEAMED PORK BUNS)

Nikuman (Steamed Pork Buns) image

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

Time 2h10m

Number Of Ingredients 22

Ingredients

10.6 oz all-purpose flour (plain flour)
2 scant Tbsp sugar ((20 g or just short of 2 Tbsp for 20 buns; 2 Tbsp granulated sugar is 25 g, but we only need 20 g))
½ tsp kosher salt (Diamond Crystal; use half for table salt)
1 tsp baking powder
1 tsp instant yeast
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((plus more for coating the proofing bowl))
160-170 ml water
2 dried shiitake mushrooms
½ cup water
1 green onion/scallion
6.3 oz cabbage ((4 leaves))
1 tsp kosher salt (Diamond Crystal; use half for table salt)
¾ lb ground pork
1 knob ginger ((Roughly 1 inch, 2.5 cm; you'll need 2 tsp for 20 buns))
1 tsp sugar
1 Tbsp sake
1 Tbsp soy sauce
1 Tbsp roasted sesame oil
1 Tbsp potato starch or cornstarch
freshly ground black pepper
soy sauce
Japanese karashi hot mustard

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

NIKUMAN / BUTAMAN / PORK BUN

Nikuman / Butaman / Pork Bun image

This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet.

Provided by Ms. See

Categories Savory Pies

Time 1h

Yield 1 bun, 10 serving(s)

Number Of Ingredients 21

Ingredients

1 1/3 cups flour
3 1/2 tablespoons sugar
1 pinch salt
3/4 teaspoon instant yeast
3/4 tablespoon baking powder
1 1/3 fluid ounces milk
3 1/3 fluid ounces water
1 tablespoon vegetable shortening
1/3 lb ground lean pork
5 leaves Chinese cabbage, cut into jullienne, steamed (microwaved)
2 garlic cloves, minced
2 inches section fresh ginger, minced
1/2 cup shiitake mushroom, sliced
1 dash sesame oil
1 dash soy sauce
1 dash oyster sauce
1 tablespoon sugar
1 tablespoon Japanese sake
1/2 tablespoon cornstarch
salt (to taste)
pepper (to taste)

Steps:

for the bun, mix all the powdered
ingredients in a bowl and make a well in the centre
pour the wet ingredients into the well and mix in thoroughly
when they're combined, add the shortening and knead until smooth
rest at room temperature for 30 mins
mix the filling and divide into 10 balls
divide the dough into 10 balls and roll them out round.
wrap them around the fillings, pinch and twist at the top
let rest for 15 mins
steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
(makes about 10 nikuman).

Nutrition Facts : Calories 145.3, Fat 5.2, SaturatedFat 1.7, Cholesterol 11.4, Sodium 111, Carbohydrate 19.6, Fiber 0.5, Sugar 5.7, Protein 4.6

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