Best 4 Nikuman Steamed Beef Buns Recipes

STEAMED MEAT BUNS - NIKUMAN

Steps:

• Make the bread dough :
• 1. Add plain flour, salt, baking powder, sugar and hand whisk together to combine in a medium bowl. Set aside.
• 2. In a heat-safe bowl, add water and milk. Microwave for 20 sec at 600W. Add dry yeast and a dash of sugar (extra), mix. Let it sit for a few minutes.
• 3. In a mixing bowl of your stand mixder, add the flour mixture (Step1) and the milk mixture (Step2) and lard. Mix at the lowest speed for 10 minutes, scraping down the sides of the bowl as needed.
• *4.*Transfer the dough to a lightly floured bowl, wrap it in plastic wrap and let it rest for about 1hr or until the dough doubles in volume.
• Prepare the filling :
• 5. In a frying-pan, heat 1 tbsp sesame oil and fry ginger, onion, mushrooms and leek (not cabbage) until wilted and add the ingredient A to season. Finally add the dissolved katakuriko to thicken the asuce. Let it cool and set aside.
• 6. In an another bowl, add ground pork, cabbage, cooked vegetable (Step5) and ingredint B. Knead well. Set aside.
• Put it all together :
• 7. Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough to a circle shape, divide the dough into 12 equal pieces. Shape each piece into a ball, cover with a damp cloth and let them sit for 15min (bench time).
• 8. Take one ball at a time (cover the remaining ones with a damp cloth to keep them from drying). Roll out the dough ball using a rolling pin until it becomes 10cm in diameter. The center of the dough should be thicker than the edge.
• 9. Scoop 1/12 of filling and place it in the middle of the dough. Wrap and close the dough up to seal from the top. Place the bun seam side down on an individually cut baking paper and cover with a damp towel. Repeat and finish all the buns in this way.
• 10. Place the buns in your steamer. Leave some space between the buns. Wrap the lid of the steamer with a cloth. Steam for about 15 min. Turn the heat off and leave the lid closed another 1 min before lifting it.
• 11. Remove buns from steamer and serve hot with tonkatsu or chuno sauce, also karashi if you like!

RECIPE NIKUMAN STEAMED MEAT BUN

Steps:

• If you have dried out shiitake mushrooms, I suggest soaking them for a whole morning to rehydrate them. You will then remember to dry them well before adding them to your stuffing.
• Let's start with the dough: Mix all the dry ingredients, flour, yeast, salt, sugar with a whisk. Make a well in the center and add your warm water. Mix by kneading with your hands, then add the oil. Mix well for at least 5 to 10 minutes to obtain a homogeneous paste. Reserve this dough in a container under plastic film and let it swell at least 20 minutes.
• Meanwhile prepare the stuffing: Finely chop your ingredients, meat, chives, mushrooms and add the seasonings salt, pepper, soy sauce, sesame oil, cornstarch, spices ... Mix and knead everything. If you have a food processor you can mix all these ingredients.
• Preparation of the nikuman: Once your dough has puffed up, knead it and cut it into 10 small balls. Roll out one of the balls with a rolling pin and insert the filling inside with a tablespoon or an ice cream scoop. Hold your dough and filling in the palm of your hand. Wet the edges with water. Using your other hand, fold the edges into the center, turning with your fingertips. Make sure the bun is closed, don't hesitate to pinch the center.
• The nikuman bun is ready, you can steam it by putting a film cooking in the bottom during 10 to 20 minutes. If you don't have a machine, you can make them in the microwave by moistening the nikuman and putting them in a dish with a paper film on the top. You can cook them at 600 watt for 6 minutes.

NIKUMAN (STEAMED BEEF BUNS)

Steps:

• Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
• Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
• Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
• Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
• Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
• Cover each meatball with a dough circle, pinching the edges to close.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.

NIKUMAN / BUTAMAN / PORK BUN

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).