Nikuman Butaman Pork Bun Recipes

NIKUMAN / BUTAMAN / PORK BUN

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

Nikuman / Butaman / Pork Bun image

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

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)

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