Nikuman Butaman Pork Bun Recipes

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).

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.

Steps:

• Combine all filling ingredients well. Refrigerate until ready to use.
• In a mixing bowl, combine flour, yeast, white sugar and salt. Stir in water and form a dough. Add some more warm water if needed. Let set for 10 minutes. Add canola oil and knead until smooth, about 8-10minutes. While kneading, add some more water or flour if needed. Cover and let rise in a warm place until double, about an hour.
• Punch down dough. Turn out onto a floured surface and divide into 15 equal pieces. Roll each piece out into a thick-centered and thin-edged circle, about 4 inches. Place about 1/2 cup filling in the center of dough. Lift edges of dough and pinch small portion around the filling until filling is sealed inside. Repeat same process for the rest of 14 buns.
• Line bamboo steamer with non-stick baking sheet. Place buns in it and cover. Let rise in a warm place until dough doesn't bounce back when slightly press with a finger, about 40 minutes. Leave about 1 inch between each bun to rise. If you use a stainless steamer, wrap steamer lid tight with a big cloth to prevent water dripping from the lid.
• Bring water to boil over medium-high heat and steam buns for 20 minutes. Turn off heat and open a small gap. Please do not uncover immediately otherwise buns would shrink. Wait for 10 minutes and then enjoy!