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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, easy, homemade classic 'nikuman' (steamed pork buns). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns) is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have easy, homemade classic 'nikuman' (steamed pork buns) using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Easy, Homemade Classic 'Nikuman' (Steamed Pork Buns):

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

Steps 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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