Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, juicy nikuman pork buns (homemade skin with all-purpose-flour). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour) is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook juicy nikuman pork buns (homemade skin with all-purpose-flour) using 17 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour):
- Take 200 grams Bun: All-purpose flour
- Prepare 1 tsp Baking powder
- Prepare 100 ml Hot water
- Take 1 tsp Dry yeast
- Get 1 tbsp Sugar
- Take 1 tbsp Vegetable oil
- Prepare 100 grams Filling : ground pork
- Get 110 grams Onion
- Take 10 grams Katakuriko
- Take 1 tbsp A: Soy sauce
- Take 1 tbsp Shaoxing wine (or sake)
- Prepare 2 tsp Sugar
- Make ready 1 tsp Sesame oil
- Prepare 1/2 tsp Salt
- Make ready 1/8 tsp Garlic powder
- Get 1/8 tsp Powdered ginger
- Get 1 Japanese mustard
Steps to make Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour):
- Make the dough. Warm the water to body temperature, sprinkle in the dry yeast and sugar, and let it sit for 10 minutes.
- In a bowl, combine the all-purpose flour and the baking powder. Pour in half the yeast mixture and mix it briefly by hand. Add the rest of the mixture and mix evenly.
- Once it comes together, add the vegetable oil and mix until smooth. Wrap it with plastic wrap and let the dough rise in a double-boiler until the dough becomes 1.5-2 times its original size.
- Make the fillings. Finely chop the onion and microwave until tender. Leave it until cool.
- In a bowl, add the ground pork and the A ingredients, and mix well until sticky. Add the katakuriko and onion and keep mixing.
- When the dough is done rising, punch down and cut with a knife into 4 pieces. Roll each dough into a ball, cover with a damp cloth and let it rest for 5 minutes.
- Divide the filling into 4 portions. Wrap it with the dough and close the seam tightly. Place the dough onto parchment paper cut into 8 cm square.
- If you have time, leave the dough to rest for 15-30 minutes at room temperature, while keeping it from drying out. They'll become more fluffy.
- Steam the buns in a piping steamer for about 15 minutes. Bring the freshly steamed buns to the table.
- You can make 8 mini buns.
- They are small but fluffy and juicy.
- I reshaped to make a boat shaped bun.
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