Takashi cooks

Nikuman/Pork Bun

Nikuman/Pork Bun
Preparation time:
90 minutes
Cooking time:
20 minutes
Serves:
8

Nikuman are traditional Japanese steamed buns filled with succulent pork mince with shiitake mushrooms, bamboo shoots, and leeks. These are the perfect snacking food for chilled weekends! If you have a Cooking Chef with a steaming basket, this recipe can be prepared and made with just the Chef!

  • Nikuman in steaming basket

    Ingredients

    For the dough:
    • 50g strong flour
    • 150g plain flour
    • 5g dry yeast
    • 5g baking powder
    • 30g granulated sugar
    • 6g sunflower oil
    • 100ml lukewarm water
    • 1 pinch salt
    For the pork filling:
    • 150g minced pork belly
    • 100g leeks
    • 70g bamboo shoot (boiled)
    • 6g dried shiitake
    • 10g ginger
    • 1 tbsp koikuchi shoyu
    • 1 tsp oyster sauce
    • 1 tbsp sesame oil
    • 1 tbsp sake
    • 1 pinch salt
    • 1 pinch. White pepper
  • Method

    • Soak dried shiitake in the water.
    • Set mixing bowl onto Kenwood chef cooking machine. Place and scale plain flour, strong flour, sugar, salt, dry yeast and baking powder.
    • Set dough tool attachment and start mix speed 2. Add oil and pour lukewarm water into the mixing bowl slowly. Keep kneading with speed 2 for 7 mins.
    • When the dough is smooth and formed, move the dough into another bowl, cover the bowl with cling film and leave in a warm room until the dough gets double size.
    • Set food processor attachment onto Kenwood chef cooking machine.
    • Chop leek, ginger, shiitake and bamboo shoot in the food processor.
    • Set clean mixing bowl onto the machine. Place minced pork belly, chopped leek, ginger, shiitake and bamboo shoot into the mixing bowl.
    • Set K-beater attachment to the machine and start the mix with speed 2.
    • Add koikuchi shoyu, sake, sesame oil, oyster sauce, salt and white pepper into the mixing bowl. Mix for 5 mins.
    • Portion filling to 8 and put on the stainless tray and let rest those in the fridge.
    • When the dough is ready, press the dough to air out, roll and make into a ball shape. Cut dough into 8 portions. Roll each dough and make a ball shape. Cover the dough with a wet towel and rest for 15mins.
    • Roll out each dough to a circle and 2mm thickness.
    • Take pork filling from the fridge and put filling onto the dough sheet. Wrap the filling with dough and pinch seams to make a teardrop shape.
    • Cut baking parchment paper 10cm – 10cm square. Put dough on the paper. Rest another 15mins.
    • Set mixing bowl onto the machine. Pour 500ml water into the mixing bowl. Set steaming basket into the mixing bowl. Place dough and paper into the steaming basket. Set timer 20mins and start steam.

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