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Nikuman: Steamed Buns

Course: Main Course
Cuisine: Japanese
Serves: 2 people

Ingredients

For the Dough

  • 300 g Plain flour
  • 20 g Caster sugar
  • ½ tsp Sea salt
  • 1 tsp Baking powder
  • 1 tsp Fast action dried yeast
  • 1 tbsp Vegetable oil
  • 170 ml Water

For the Filling

  • 4 Dried shiitake mushrooms Soaked in warm water
  • 120 ml Water
  • 2 Spring onion finely sliced
  • 150 g Pork mince OR 150 g Chinese cabbage, finely shredded
  • ½ tsp Sea salt
  • 10 g Fresh ginger 1 tbsp, grated
  • 1 tsp Caster sugar
  • 1 tbsp Light soy sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Cornflour
  • Cracked black pepper to taste

To Serve

  • Light soy sauce
  • Wasabi paste
  • Japanese hot mustard
  • Mayonnaise

Method

For the Dough

  • Combine the plain flour, caster sugar, sea salt, baking powder and dried yeast in a large bowl.
  • Add the vegetable oil and gradually pour in the water while mixing until a dough forms.
  • Transfer to a lightly floured surface and knead for 10–15 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover and leave in a warm place for 30–60 minutes, or until doubled in size.

For the Filling

  • Soak the dried shiitake mushrooms in 120 ml water for 10–15 minutes until softened.
  • Finely slice the spring onions.
  • If using cabbage, sprinkle with the sea salt and leave for 10 minutes. Squeeze out any excess moisture.
  • Squeeze the mushrooms dry, remove the stems and finely chop.
  • Combine the mushrooms, spring onion and cabbage or pork mince in a bowl.
  • Add the fresh ginger, sugar, light soy sauce, sesame oil, cornflour and cracked black pepper.
  • Mix thoroughly until sticky and well combined.

Shape the Buns

  • Cut twenty 8 cm x 8 cm squares of greaseproof paper.
  • Turn the dough onto a lightly floured surface and divide into 20 equal portions.
  • Roll each piece into a ball and cover with a damp cloth. Rest for 10 minutes.
  • Flatten each ball and roll into a round approximately 10 cm in diameter.
  • Place 1½ tbsp of filling in the centre.
  • Pleat and pinch the dough around the filling to seal completely.
  • Place each bun onto a square of greaseproof paper.
  • Cover loosely and leave to prove for 20 minutes.

Steam the Buns

  • Bring water to the boil in a pan fitted with a steamer.
  • Arrange the buns in the steamer, leaving space between each one.
  • Steam over high heat for 10 minutes.
  • Serve immediately with light soy sauce and your choice of wasabi, Japanese mustard or mayonnaise.