TRADITIONAL JAPANESE RECIPE: Nikuman are Japanese steamed hot buns with ground pork filling virtually sold everywhere in Japan. Nikuman was originally introduced to Japan as "chukaman" (Chinese-style steamed bun). Initially it was sold only at specialty shops in Chinatown, then started to be sold to Japanese consumers around 1927, but while a few decades ago they were only sold during festivals, after the 90s, convenient stores started selling them and today they are one of Japan's favourite snacks.
The white bread part is made from both Yeast and Baking Powder, and it is soft and tender, while the filling is Pork with chopped vegetables seasoned with Soy Sauce and other flavorings such as Oyster Sauce and Ginger.
The name Nikuman comes from the meat (Niku) and the cake (Man from Manjyu). Manjyu are Japanese sweet cakes, because it originated from Chinese Dim Sum steamed buns, but Nikuman has made its own evolution to fit to Japanese tastes over the last 100 years.
Skill Level:  |
Time: 2 Hours |
Price:  |
Serves: 8 Nikuman |
Ingredients:
| Conversions |
Directions:
For the Bread Dough:
01 - Dissolve the Yeast in the Warm Water inside a stand mixer, and let it sit there for 5 minutes or until bubbles have formed.
02 - In a separate bowl combine Flour, Sugar and Baking Powder.
03 - Mix the dry Ingredients with the Yeast Water inside the mixer (with dough hook) and start kneading the dough.
04 - After 1 minute, add the Oil inside the stand mixer and knead for 10 minutes or until the Dough becomes elastic and smooth.
05 - Shape the Dough into a ball and place it in a large bowl. Cover with cling film and let it rise for 45 minutes or until it has doubled in size.
For Nikuman:
06 - Chop the Vegetables finely, and grate the Ginger.
07 - In a bowl, mix all the ingredients until a smooth paste has formed.
08 - Once the Dough has doubled in size, cut the Dough into 8 equal pieces and shape each piece into a ball.
09 - Divide the Meat Mixture into 8 portions.
09 - Roll a ball into a 12.5cm / 5in round, and put 1/8 of the Meat Mixture in the middle of the Dough.
10 - Pinch the Dough to wrap the filling, and shape into a ball. Repeat.
11 - Place the Nikuman balls on 7.5cm / 3in parchment paper squares.
12 - Put the Nikuman laced on parchment paper squares in a hot steamer (place them 5cm / 2in apart), and steam cook at medium high heat for about 10-15 minutes.
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