Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour)

  1. Make the dough.
  2. Warm the water to body temperature, sprinkle in the dry yeast and sugar, and let it sit for 10 minutes.
  3. In a bowl, combine the all-purpose flour and the baking powder.
  4. Pour in half the yeast mixture and mix it briefly by hand.
  5. Add the rest of the mixture and mix evenly.
  6. Once it comes together, add the vegetable oil and mix until smooth.
  7. 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.
  8. Make the fillings.
  9. Finely chop the onion and microwave until tender.
  10. Leave it until cool.
  11. In a bowl, add the ground pork and the A ingredients, and mix well until sticky.
  12. Add the katakuriko and onion and keep mixing.
  13. When the dough is done rising, punch down and cut with a knife into 4 pieces.
  14. Roll each dough into a ball, cover with a damp cloth and let it rest for 5 minutes.
  15. Divide the filling into 4 portions.
  16. Wrap it with the dough and close the seam tightly.
  17. Place the dough onto parchment paper cut into 8 cm square.
  18. If you have time, leave the dough to rest for 15-30 minutes at room temperature, while keeping it from drying out.
  19. They'll become more fluffy.
  20. Steam the buns in a piping steamer for about 15 minutes.
  21. Bring the freshly steamed buns to the table.
  22. You can make 8 mini buns.
  23. They are small but fluffy and juicy.
  24. I reshaped to make a boat shaped bun.

bun, baking powder, water, yeast, sugar, vegetable oil, filling, onion, katakuriko, soy sauce, wine, sugar, sesame oil, salt, garlic, ginger, japanese mustard

Taken from cookpad.com/us/recipes/156528-juicy-nikuman-pork-buns-homemade-skin-with-all-purpose-flour (may not work)

Another recipe

Switch theme