Nikuman / Butaman / Pork Bun

• 1 13 cups flour
• 3 12 tablespoons sugar
• 1 pinch salt
• 34 teaspoon instant yeast
• 34 tablespoon baking powder
• 1 13 fluid ounces milk
• 3 13 fluid ounces water
• 1 tablespoon vegetable shortening
• 13 lb ground lean pork
• 5 leaves Chinese cabbage, cut into jullienne, steamed (microwaved)
• 2 garlic cloves, minced
• 2 inches section fresh ginger, minced
• 12 cup shiitake mushroom, sliced
• 1 dash sesame oil
• 1 dash soy sauce
• 1 dash oyster sauce
• 1 tablespoon sugar
• 1 tablespoon Japanese sake
• 12 tablespoon cornstarch
• salt (to taste)
• pepper (to taste)

1. for the bun, mix all the powdered
2. ingredients in a bowl and make a well in the centre
3. pour the wet ingredients into the well and mix in thoroughly
4. when theyre combined, add the shortening and knead until smooth
5. rest at room temperature for 30 mins
6. mix the filling and divide into 10 balls
7. divide the dough into 10 balls and roll them out round.
8. wrap them around the fillings, pinch and twist at the top
9. let rest for 15 mins
10. steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
11. (makes about 10 nikuman).

flour, sugar, salt, yeast, baking powder, milk, water, vegetable shortening, ground lean pork, cabbage, garlic, ginger, shiitake mushroom, sesame oil, soy sauce, oyster sauce, sugar, japanese sake, cornstarch, salt, pepper

Taken from www.food.com/recipe/nikuman-butaman-pork-bun-225697 (may not work)