Nikuman (Steamed Pork Buns) 肉まん
It is possible that this content contains affiliate links. For additional information, please visit my disclosure policy. As an Amazon Associate, I receive money when people make qualifying purchases via my links. The recipe I’m sharing today is for Nikuman, Japanese steamed buns stuffed with tasty pork, shiitake mushrooms, cabbage, and green onions, which I’ll show you how to prepare in the following video. It’s the greatest type of savory snack to have on hand. Do you have a favorite dish that brings back a specific memory from your past?
Nikuman(), commonly known as Japanese-style Steamed Pork Bun, was not only my favorite winter food, but it was also a nostalgic flavor of my childhood.
By the way, convenience stores in Japan not only sell snacks and beverages, but also a bewildering selection of other things, much like a little supermarket.
Watch How To Make Nikuman (Steamed Pork Buns)
Learn how to cook Nikuman (Japanese Steamed Pork Buns) at home with this instructional video! Served in delicate fluffy buns, this dish is stuffed with tender juicy pork, shiitake mushrooms, cabbage, and scallions.
It is also known asChka Man in Japan. Nikuman is the Japanese name for the Chinese dish baozi (,), which is also known asChka Man in Japanese. Traditionally, steamed buns are constructed of a flour dough that is then filled with meat and other ingredients. These individuals are referred to as Buta Man () in western Japan, which includes Osaka. The savory buns are normally steamed inside a bamboo steamer, and they are at their finest when they are served fresh and fluffy immediately from the steamer.
A variety of hot steamed chka man are available in convenience shops around Japan throughout the winter months, including Nikuman, Kare–man (curry taste), An–man (with red bean paste), and Pizza–man (pizza flavor).
As a tiny child, I recall my mother saying something similar.
My mother used to buy pre-packaged steamed buns from the grocery store, and they were, as far as I recall, rather tasty. My high school friend’s house for lunch years ago convinced me that this dish was something we could all create at home. I had no idea it was possible! She prepared handmade nikuman for us, and I was particularly struck by the fact that she cooked the pig buns herself. To my amazement, she informed me that they are quite simple to prepare. Because they were freshly baked, the buns were really delicious, and everyone enjoyed them.
Considering that you can buy pre-packaged steamed buns at the grocery store, you might ask if it’s really worth your time to cook them yourself. However, allow me to explain why you will enjoy the handmade buns:
Why Make Nikuman at Home:
- Healthier– Prepackaged steamed buns are more likely to have additions or substances that are less than desirable. It’s a whole different experience when you prepare the buns from scratch. Customization– Don’t eat pork? No problem. Then for the fillings, you may use any ingredients you choose. Vegetarian or vegan options are available. These steamed buns are made specifically for you! I prefer to make them in two sizes: large ones for adults and little ones (such as the one featured in today’s recipe) for children. An accessible recipe– I was overjoyed when I found how simple it was to create my own steamed buns from scratch. Watch my video and then follow the step-by-step directions to complete the project. When you try the recipe, you’ll realize how simple and uncomplicated it is. Enjoy a delectable and refreshing taste– There is nothing better than eating food that has been freshly prepared in your own home. Steamed buns are without a doubt one of those foods. These nikuman have a wonderful, fresh flavor and are really filling. Freezer-friendly– Leftovers may be stored in the freezer and warmed quickly for subsequent use.
Making these steamed buns does present a few minor difficulties, but nothing too difficult to deter anybody from giving the dish a shot!
- Creating these steamed buns does present a few minor difficulties, but nothing too difficult to deter anybody from giving the dish a shot.
Mastering The FoldingPleating for Steamed Pork Buns
This is the section that most people are intimidated about. Since I first published my recipe, I’ve folded the dough using the SIMPLE METHOD I described in the post (Step 18). My Nikuman was delicious, but the appearance might be improved. When my friend Maggie ofOminivore’s Cookbook released her Kimchi Pork Steamed Bunrecipe on YouTube, she demonstrated her mother’s folding and pleating method in the process. Since then, I’ve continued to wrap my nikuman in the same manner. I still have a lot of work to do to better my abilities, but the strategy has made a significant difference.
- In either case, the nikuman is delicious.
- PS: If you liked these steamed pork buns, I recommend that you try outShumaiandManjutoo as well!
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Nikuman (Steamed Pork Buns)
- It is a traditional Japanese dish that consists of steamed buns that are filled with delectable savoury pork, shiitake mushrooms, cabbage, and scallion. Make this popular snack at home with these simple instructions! Preparation time: 1 hour Cooking Time: 10 minutes 1 hour of resting time Time allotted: 2 hours and 10 minutes
For the dough
- All-purpose flour (simple flour), plus more for dusting (300 g (10.6 oz) is approximately 2 13 cups)
- 10.6ozall-purpose flour (plain flour), plus more for dusting 2 tbsp sugar (the term “scant” refers to the fact that 2 tbsp is “just enough”). 2 Tablespoons granulated sugar (two tablespoons is 25 grams, but we only need 20 grams)
- 12 teaspoons kosher or sea salt (I use Diamond Crystal
- Use half for table salt)
- 1 teaspoon baking powder
- 1 teaspoon instant yeast
- 1 tablespoon neutral-flavored oil (vegetable, rice bran, canola, etc.)
- 160-170 milliliters water (start with 160 milliliters of water and add more if necessary
- Depending on the weather, you may need more or less)
For alternatives for Japanese condiments and ingredients, go to this page. For more information on Japanese ingredients, see this page.
- Assemble all of the materials
- In a large mixing bowl, combine 10.6 ounces flour, 2 tablespoons sugar, 12 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon quick dry yeast, and 1 tablespoon oil. Mixing with chopsticks or a wooden spoon, slowly add 160-170 ml water into the mixture and mixing until it is fully integrated. To avoid the dough from clinging to your hands too much, lightly sprinkle them with flour before working with it. Knead the dough with your hand, pushing it down and reshaping it as necessary. Form it into a ball, then sprinkle flour on the work area to prevent sticking. Transfer the dough to a clean work area and begin kneading it. This is how I knead the dough. To begin, press the top half of the dough into the bottom half, pressing it slightly forward. Then, using the heel of your palm, press it forward twice more before pulling it back and folding it in half again. Then, turning the dough gently, repeat the procedure for another 10-15 minutes, or until the dough is smooth and silky in appearance. Sprinkle a little amount of flour over the dough at a time to help it become less sticky
- Form the dough into a smooth, round shape, carefully tucking any loose ends beneath. Place the dough in a large mixing basin and coat the bottom of the bowl with oil. Cover it with plastic wrap and set it aside in a warm location for 30-60 minutes, or until the dough has doubled in size. While you’re waiting for the dough to rise, prepare the filling ingredients. To begin, soak the dried shiitake mushrooms in 12 cup water for 30 minutes. Place something heavy on top of the shiitake so that the entire mushroom is immersed. Place in the refrigerator for 10-15 minutes while you thinly slice the scallion. The cabbage should be chopped into 1″ (2.5 cm) pieces after the rough core has been removed. 1 teaspoon salt should be sprinkled over the chopped cabbage to take out extra water. Once the shiitake mushrooms have been soaked, wring out the excess liquid, cut away the stiff stem, and mince the mushroom tops. Combine the ground pork, scallions, and shiitake mushrooms in a large mixing basin. Make a mess of the cabbage by squeezing it with your hands and throwing it into the basin
- 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper
- 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper Knead the ingredients thoroughly until it is properly blended and appears pale and sticky in appearance. Wait until the dough is done before setting it aside (or covering it with plastic wrap and placing it in the refrigerator). Once the dough has doubled in size, flour the work area and split the dough in half, then roll each half of the dough into a log. Repeat the process with the remaining dough. Then, cut each log into five equal pieces, and then cut each piece in half again. You can use fewer pieces of dough to make larger buns if you want them to be bigger. Because holding a large amount of dough and filling in one hand is difficult, it’s also better to work with smaller amounts of dough to create attractive pleats as you wrap. Form each piece of dough into a ball, then sprinkle the dough balls with flour to prevent them from adhering to one another during the baking process. Allow enough space between each ball and cover loosely with a moist dish cloth to prevent them from drying out. Allow them to rest for 10 minutes before rolling out a ball of dough and pressing it flat with your palm. Then, using a rolling pin, flatten it into a circular sheet of paper. Here’s how I roll the dough out for the cookies. Right hand: Hold the dough’s surface in place with the left hand while using a rolling pin to roll the dough out with the right hand All that is required is that you roll the dough up and down on the bottom half of it. After rolling the dough a couple of times, use your left hand to rotate it roughly 30 degrees. It is necessary to repeat this procedure until the dough becomes thin. The middle of the dough should be somewhat thicker than the outside of the dough. Filling: Scoop 1 12 tbsp of filling (I use a 1 12 tbsp cookie scoop) and lay it in the center of the dough. Holding the dough in the left hand and sealing the bun with the index finger and thumb of the right hand To begin, take a corner of the dough with your right index finger and thumb and squeeze it together with your other two fingers (left picture). Make a tight pinching motion with your thumb while turning the dough clockwise with your left hand (see right image). Repeat this procedure around 10-12 times (= 10-12 pleats) until you have sealed the last portion of the dough by pinching it securely (see right picture). Here are a few pointers: Your left thumb should be used to hold down the filling while your left fingers are used to flip the wrapper around. Make use of your left index finger to assist with the pleating. Additionally, while making the next pleat, raise up the pinched pleats a little bit to ensure that the filling remains inside the dough. Once you’ve finished sealing the last portion of the dough, twist the pleats even tighter using your right index finger and thumb to ensure a secure seal is maintained. If you’re left-handed, you’ll want to follow the guidelines in the other direction. Easy An alternative method is to wrap the filling by pulling the dough up around the meat to the top, producing tiny pleats with the excess dough, then slightly twisting the dough to seal it and pinching it tightly to connect the sides. Prepare a sheet of parchment paper that is large enough to accommodate the bun (for a small size, 3″ x 3″). Continue to cover the completed buns with plastic wrap and continue the process with the remaining dough until all of the dough has been used. Allow the buns to rest for 20 minutes before serving. Bring a pot of water to a boil and prepare a steamer. The buns and parchment paper should be placed in a steamer tray with approximately 2″ between each bun after the water has reached a boil (buns will get larger while being steamed). Close the cover and steam for 10 minutes on a high heat setting (10 for small buns, 13 for medium, 15 for big). For a standard saucepan, wrap the lid tightly with a kitchen cloth to avoid the condensation (which forms on the lid) from pouring into the buns while steaming them. Take pleasure in the moment
- After steaming, the buns stay well in the refrigerator until the next day and freeze well after that. They should be wrapped in plastic wrap and then placed in freezer bags (I suggest to consume in 1 week). To reheat frozen buns, steam them for a couple of minutes at a time.
calories: 125kcal; carbohydrates: 14g; protein: 5g; fat: 5g; saturated fat:2g; cholesterol:12 mg; sodium: 138 mg; potassium: 93 mg; fiber: 1g; sugar: 2 g; vitamins: 16IU; vitamin C: 4mg; calcium: 23 mg; iron: 1 mg Courses include an appetizer, a main course, and a snack. Cuisine:Japanese JustOneCookbook.com has a recipe for pork buns and steam buns. The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is completely banned to copy and/or paste whole recipes into any website or social media platform.
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Similar Savory and Sweet Treats You’ll Enjoy:
- In addition to Shumai (Steamed Pork Dumplings), there are Manju, Black Sesame Cookies, and Anpan (Sweet Red Bean Bun).
Steamed pork dumplings, Manju (Black Sesame Cookies), and Anpan (Sweet Red Bean Bun) are some of the dishes you may get in a Japanese restaurant.
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How to Make Steamed Meat Bun (Nikuman) from Haikyu!
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What is Nikuman?
It is a steamed bun that is produced by combining your favorite ingredients such as green onions and shiitake mushrooms with minced pork and wrapping it in a flour-based dough before steaming. It is referred to as BUTA-Man in the Kansai area of Japan (in the vicinity of Osaka). Warm steamed buns may be purchased from convenience stores in Japan during the winter months, which are located near the cash registers and are available for purchase.
You may also purchase pre-made steamed buns that can be cooked in a microwave oven, eliminating the need to create them from scratch.
What kinds of steamed buns are there in Japan?
Nikuman (meat bun) is the most popular sort of steamed bun in Japan, yet it is also the most expensive. Fillings such as pork, bamboo shoots, shiitake mushrooms, and other ingredients are often added to customize the taste of the finished product. The bread is light and fluffy, and the fillings are juicy and delicious. Buns with different flavors and textures have been developed in response to the nikuman, including red bean paste, curry, and pizza buns (all with different flavors). Premium meat buns, created from only the best cuts of meat, are also available on request.
Sauces for Nikuman
Freshly steamed buns are delectable on their own, but depending on the location, it is customary to serve them with a sauce. The Kyushu area, for example, prepares them with vinegar, soy sauce, and Japanese mustard paste before serving them. Kansai people prepare it with soy sauce, vinegar, and soy sauce, or Worcestershire sauce, according on their tastes. It astonished me when I found that they were served with soy sauce and Japanese mustard, because I grew up in an area where they were never served with any toppings.
How to Make Meat Bun (Nikuman) from Haikyu!
Preparation time: 1 hour and 15 minutes Cooking Time: 10 minutes 1 hour and 25 minutes is the total time. CourseSnackCuisineChinese, Japanese, and other cuisines
For the Dough
- In Germany, 150gall of purpose flourtype 405 (in Germany), 50g of bread flourtype 550 (in Germany), 30g of sugar, 12tbsp instant yeast, 12 tbsp baking powder, 12 tbsp vegetable oil, a pinch of salt, and 100ml lukewarm water are required.
For the Filling
- 150gground pork
- 12 onion, minced
- 1 tablespoon panko
- 1 tablespoon soy sauce
- 12 tablespoon sesame oil
- 12 tablespoon sugar
- 12 tablespoon potato starch / corn starch
- 12 teaspoon salt
To Make Dough
- In a large mixing bowl, combine all of the ingredients for the dough, except for the lukewarm water, and well combine
- Add lukewarm water a little at a time, kneading well after each addition for about 10-15 minutes, or until the dough is smooth and silky. The dough can be worked either in the bowl or on a work surface
- Either method is acceptable. Roll out the dough into a smooth, round shape, gently tucking any loose ends beneath the dough. Place the dough in a bowl and wrap it tightly with plastic wrap to keep it from drying out. Wait for the dough to double in size, which should take 30-60 minutes. (about 40 minutes at 35 degrees Celsius)
To Prepare the Filling
- While the dough is rising, prepare the ingredients for the recipe. Into a large mixing basin, add all of the ingredients for the filling
- Knead the mixture thoroughly until it is completely incorporated and appears pale and sticky. Place in the refrigerator until the dough is done
- Cover with plastic wrap and set aside
- Divide the dough into 8 equal pieces and roll out each piece a second time to make a rectangle. Cover the dough with a moist towel that has been tightly pressed and let it aside for 20 minutes to make it easier to handle
- Make a circle out of the dough by spreading it out with a rolling pin. Roll out the circle’s edges as thinly as possible, but avoid stretching the center too much. In this way, the components will be brought to the center. Your thumb and index finger of your right hand should be used to pinch the dough’s edges together. The index finger should be used to squeeze the dough farther forward and glue it together without altering the position of the right thumb. Make a small indentation in the dough with the thumb of your left hand to prevent the filling from escaping
- Close the dough by pinching the middle of the dough together. It will be difficult to wrap if there are too many components inside
- Thus, if you are preparing it for the first time, use less ingredients to make it simpler to wrap
- Roll out each piece of the dough once more after dividing it into eight equal halves. For easy handling, cover the dough with a moist towel that has been pressed tightly and let aside for 20 minutes. The dough should be formed into a circular using a rolling pin. Roll out the circle’s edges thinly, but avoid stretching the center too much. In this way, the components will be brought to the center
- Your thumb and index finger on your right hand should be used to pinch the dough’s edges together. Use the index finger to squeeze the dough farther forward and glue it together while keeping the position of the right thumb fixed. In order to keep the filling from coming out, press it into the dough with the thumb of your left hand. Close the dough by pinching the middle of it together. It will be tough to wrap if there are too many components inside
- Thus, if you are preparing it for the first time, use less ingredients to make it simpler to wrap.
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Japanse Pork Buns Recipe & Video
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1/4 cup all purpose flour (use blenched flour if you want completely white buns)
- 1/4 cup warm water
- 1 1/2 cups all purpose flour (use blenched flour if you want completely white buns)
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup warm water
- 1 tablespoon oil (I used avocado oil). 1 1/2 cups all purpose flour (use blenched flour if you want completely white buns). You can use any oil with a light color and flavor (for example, vegetable, canola, or sunflower seeds)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Filling
- 1/2 medium size onion, chopped
- 1/2 large leek, only the whitelight green part, chopped
- 1 clove garlic
- 4 oz ground pork
- 1 Tbsp soy sauce
- 1 tbsp sake
- 1/2 Tbsp sugar
- 1/8 tsp salt
- 1/4 tsp black pepper
- Asian mustard or sriracha to taste
- In a normal mixer, combine the yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water until well combined. Allow for 30 minutes of resting time before adding the remaining warm water, flour, salt, sugar, and oil to the yeast mixture. Knead the dough on a medium-low pace until it comes together in a single piece and the surface is smooth and elastic, about 10 minutes. Remove the dough from the refrigerator and form it into a circular. Make use of the same mixing bowl that you used to make the dough and place the dough in it. It should be covered with plastic wrap and let to rise for 3 hours or until it has tripled in size
- Sprinkle the flour and baking powder on the work surface in a uniform layer and bring the dough together. Knead for 5 minutes at a time. Using a knife, cut the dough into eight pieces. Form each into a ball between your palms and roll it around in your hands. Place individual ball on a baking sheet that has been lined with parchment paper. Set aside for 30 minutes with a slightly wet towel to allow the dough to double in size. Meanwhile, prepare the filling! In a large mixing bowl, add all of the filling ingredients and thoroughly mix them together
- Now, bring one ball at a time to the work surface and slightly flatten it with your palm. To flatten the dough, use a rolling pin to flatten it into a 3″ round, making that the center is slightly thicker than the edges
- Place 3 to 4 Tablespoons of filling in the middle and raise the edge to the top with your index finger and thumb to seal while pressing the filling into the center with your left thumb. Stretch and squeeze it until it takes on its final shape. Place the sealed pork bun on a steamer lined with parchment paper and continue the process with the other ingredients. Give the pork buns about 1 1/2 inches of space between them since they will expand in size as they are steaming. Allow the pork buns to rest for 10 to 15 minutes before bringing a wok of water to a boil. Bring a steamer rack filled with pork buns to a boil in a wok. Make certain that no water comes into contact with the steamer or the buns. Remove from the heat and steam for 15 minutes, or until the pork buns are fluffy and cooked through. It is necessary to remove the lid immediately after turning off the heat, or otherwise water would leak back onto the bun surface, resulting in yellowish “blisters” on the bun surface. Make sure to steam batches of buns until they’re all cooked through. Enjoy
How to Make a Freeze If you wish to freeze the buns, transfer them to a ziplock bag or other airtight container as soon as they are through cooking. Either pack them individually or make sure a piece of parchment paper is sandwiched between the buns before putting them together. Freeze the water quickly. When you’re ready to eat, say so. 1. Microwave in the original bag/container for 30 to 60 seconds on high. 2. Remove the bun from the bag/container and re-steam it for 5 minutes, or until it is completely heated throughout.
3. Remove the bun from the bag or container and place it in your rice cooker on the “warm” setting for approximately 1 hour. It is possible to do this with rice in the cooker, but if your rice cooker is empty, add little water to the bottom and set a tiny wrack on top.
Get ready to sink your teeth into these fluffy and delectable steaming pork buns! Eating it feels like you’re biting into a fluffy cloud that is filled with flavor. These are steamed pork buns made in the Japanese style, loaded with a pig mince filling that has a more mild flavor profile than their Chinese equivalent. When consumed in moderation, they are a delectable and nutritious snack or lunch option. Although I understand that it is difficult to refrain from eating them since they are simply too good to pass up!
What are Steamed Pork Buns?
The Japanese dish of steamed pork buns (also known as “Nikuman” or “Butaman”) is comprised of very soft, steamed buns that are filled with a pig mince mixture. Their origins may be traced back to China, where they were later altered for use in Japanese cuisine, where they were given the name “Nikuman.” This name is formed from the Japanese words “niku” (meat) and “manju,” which is taken from the Chinese term “mantou” (steamed bun), respectively. They are also known as Butaman (from the Japanese word “buta,” which means pork), but this is a moniker that is more widespread in the Kansai region of Japan.
The Japanese variant, on the other hand, has a pork mince filling that is comparable to gyoza.
The steamed pork bun is often seen on the streets of Asian nations or on the menus of yum cha restaurants.
In fact, these buns have grown so popular in recent years that you can now frequently find them frozen in shops all over the world.
What Are Steamed Pork Buns Made From?
A mixture of all-purpose flour, instant dry yeast, sugar, sea salt, and sesame seed oil will be needed to produce fluffy steamed buns that are soft and fluffy. Ground pig flesh, chopped scallions, soy sauce, sake, grated ginger, sesame seed oil, and sesame oil are all needed to make the delectable and flavorful pork filling.
How To Make Steamed Pork Buns?
The following is a schedule for the preparation of steamed pork buns, with complete directions provided in the recipe card below the timeline.
- Prepare the dough for the buns. Preparing the filling may be done while the dough is rising. Wrap the filling in the dough and set aside. The buns should be steamed.
What Equipment Do I Need?
Pork buns are traditionally prepared in a Bamboo Steamer Basket, which you have most certainly seen before. You need not be concerned if you do not have one of these devices since I will discuss other alternatives. If you happen to have a bamboo steamer, that’s fantastic! The only other materials you’ll need are parchment paper, a saucepan, and a gauze or muslin cloth to finish the project. This cloth will aid in the absorption of excess moisture, preventing the buns from becoming soggy during the baking process.
You may use any other sort of steamer (stainless steel, etc.) or you can steam them in a conventional fry pan or an instant pot if you don’t have access to a bamboo steamer at this time.
How To Make Steamed Pork Buns Without a Steamer?
You may use any other sort of steamer (stainless steel, etc.) or you can steam them in a conventional fry pan or an instant pot if you don’t have access to a bamboo steamer at this time.
Using a frying pan
For those who want to cook their buns in a skillet, warm vegetable oil in the skillet over medium heat before spacing them out by 0.8-1 inch (2-3cm). When the underside of the bun is browned, add 2/3 cup of water into the pan and cover it with a lid to allow the buns to steam for around 2-3 minutes. Remove the cover, reduce the heat to low, and continue to cook for another 5-6 minutes, or until all the liquid has evaporated completely. Increase the heat to high and toast the bottom for a minute to make it crispy.
Using a instant pot
Because every instant pot is different, please refer to the instructions that came with your instant pot for steaming. The basic procedure is to insert the steaming rack into the instant pot’s inner pot and pour 1 cup of water to the inner pot. Place the buns on a platter and place them on the steaming rack. When closing the lid, make sure that your steam release valve is in the’sealing’ position (see illustration). To steam for 5 minutes, use the’steam’ option on your device. Release the pressure on the lid and lift it up.
What To Serve With Steamed Pork Buns?
I normally serve it with just about any variety of Japanese tea, such as Hojicha, to keep things simple. Pickled vegetables like as pickled daikon, rice bran pickled veggies (known as Nukaduke), or pickled ginger are all excellent accompaniments to this dish.
How to Store Steamed Pork Buns?
Butaman is best served immediately after preparation, however you may make a little too much and need to keep some. You can, in fact, do so rather easily. After Butaman has been steamed, it can be stored. Cool the pork buns entirely before wrapping them securely in a cling wrap sheet to prevent them from sticking together. It will keep for approximately a month in the refrigerator. Reheat the buns in the microwave for 1-2 minutes, or re-steam them in the same manner as you did the first time you made them.
Q: Do Steamed Pork Buns contain gluten? A: No. A: They are not, in fact. Gluten is included in the buns as well as the soy sauce used in the filling. To make this gluten-free, substitute gluten-free flour for the regular flour and use gluten-free soy sauce for the fillings and sauce.
- For example, to change the serving size, just click on the serving number and move the slider to either the left or right side to vary the amount. While moving the slider, the quantities of the components will vary in both imperial and metric measures in accordance with your selection.
- 150 grams of ordinary flour 1 cup plus 2 tablespoons plus 2 tablespoons
- 1/2 teaspoon quick dry yeast*1
- 2 tablespoons sugar
- A pinch of salt
- 80 mL lukewarm milk 1 tablespoon sesame seed oil
- 1/3 cup *2
- 100 g of ground pork 1/2 cup
- 1/4 cup finely sliced scallions
- 1/2 teaspoon ginger
- 1 tablespoon soy sauce*3
- 1/2 teaspoon sesame seed oil
- A dash of salt and pepper
- 1 tablespoon salad oil for frying
- Into a large mixing basin, sift the flour. Make a well in the flour and add the instant dry yeast and sugar. Stir until thoroughly combined. Pour in the lukewarm milk and whisk everything together
- Knead the sesame seed oil and salt into the dough with your hands until it comes together. When all of the ingredients have been thoroughly blended, roll the mixture into a ball and cover it in plastic wrap. Allow it to rise for approximately 1 hour, or until the ball size has doubled. *4
- During the time the dough is resting, prepare the filling. In a large mixing basin, combine all of the ingredients for the filling and knead until the dough becomes sticky. Divide the mixture into 6 equal amounts and form them into round mince patties with your hands. Set them aside for the time being. When the dough has doubled in size, remove it from the oven. Place it on a floured cutting board and cut it into six equal pieces
- Each dough ball should be shaped into a circular circle. Squash each one with the palm of your hand. Using your finger tips, pinch the dough around the side of the bowl and roll it out with another hand. Using your rolling pin, squeeze and pull the dough to your front, then rotate the dough 30 degrees with your rolling pin again. This step should be repeated until the dough has been pushed out to a diameter of 4 inch (10cm)
- Place the flattened dough in your palm and place the mince pattie on top of it
- Grab a point on the edge of the dough and place the thumb on the point to serve as a pivot point. With the index finger, draw and form pleats by moving the dough in a clockwise manner while holding the dough in one hand. Tighten the aperture by pinching it with the thumb and index finger at the end. Repeat the procedure for a total of five more doughs. Place each bun on a piece of parchment paper
- Arrange 2-3 buns, 0.8-1.2 inch (2-3cm) apart, in a bamboo steamer lined with muslin cloth
- Steam for 15 minutes. Using a cover, steam the buns for 15 minutes over boiling water in a large saucepan. Remove the pan from the heat and serve
*1 You can use fresh yeast in this recipe. 3 times the amount of fresh yeast is required. 2 Microwave for 20 seconds to make it lukewarm. 3 Coconut aminos or liquid aminos can be used in place of the soy sauce. See the section on Japanese cuisine substitutions. *4 The time is simply an indication because it is impacted by the temperature of the room. calorie count 215kcal|carbohydrate count 24g|protein count 5g|fat count 9g|saturated fat 3g|cholesterol count 13mg|sodium count 45mg|potassium count 272mg|fiber 0g|sugar count 4g|vitamin A 65IU|vitamin C 0.8mg|calcium count 96mg|iron count 1.5mg Show me how your Instagram experience went!
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Nikuman – Japanese steamed buns Recipe on Food52
Nikuman. Buns that are sluggish. Alternatively, you might say “lazy bones,” which would describe me. Again, I used a no-knead bread recipe that was packed with leftover pulled pork that I had cooked according to a David Chang recipe. The supreme ruler of all things porcine. Make these buns for a lunchbox for a construction worker or for a girlie Japanese tea party. They’re very wonderful. Alternatively, a picnic on a warm summer’s day might be enjoyed. It is possible that some will propose a cold glass of saké, preferably the best you can get your hands on.
Whatever you do, prepare yourself for a mouthwatering experience.
- Preparation time: 3 hours and 15 minutes
- Cooking time: 15 minutes This recipe makes 12 substantial buns or 24 tiny buns.
- Nikuman (Japanese pork buns)
- Portion bread dough (recipe follows)
- Nikuman (Japanese pork buns)
- Nikuman (Japanese cooking time: 4 ounces of cooked pulled (or fresh ground) pork 1 spring onion, white and green parts removed and coarsely chopped
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons chili garlic sauce
- 2 teaspoons light soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar, for cooking (optional)
- A large egg lightly beaten
- 2 tablespoons butter (chilled and chopped into pieces)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 1/4 cups all-purpose flour
- Nikuman (Japanese pork buns): Combine the pork, onion, and ginger in a large mixing basin until well combined. Combine the chili garlic sauce, soy sauce, sugar, and sesame oil in a large mixing bowl. Two forks should be used to thoroughly combine the ingredients so that the meat gets sticky and clumps together. To make the dough, remove it from the refrigerator and gently knead it on a lightly floured surface until it forms a smooth ball. Using a round cookie cutter, cut the dough into the desired number of balls by cutting it first into half, then quarters, and so on until you have the amount of pieces you require. Form each piece of dough into a ball and set it away in a lightly covered container
- Then, using a teaspoon or a tablespoon, portion out the meat mixture according to the size of the burgers you wish to make. Spread the dough between your palms to make a flat disc of dough. Next, using a rolling pin, form the dough into a circle that is approximately 1/2 – 1 cm thick on all sides. Pinch the dough around the edges to make them thinner by pinching with your fingertips. One slice of meat should be placed in the center of the dough, and it should be wrapped by pulling it up around it to the top, producing tiny pleats with the extra dough, then gently twisting the dough to close it and pinching it firmly to unite it
- Place the bun on a tiny sheet of parchment paper or wax paper, or in silicone muffin cases, and bake for 15 minutes. Repeat the process with the remaining dough and meat until you’ve used them all up, then stop. Put some water in the bottom of a steamer (bamboo steamers work wonderfully), along with 1 tablespoon of rice vinegar (optional) – the vinegar, it is said, will result in whiter-looking buns
- Preheat the steamer on high heat until it begins to steam
- Remove the buns from the steamer and set them aside. Place the buns in the steamer on their squares of parchment or wax paper and cover with a tight-fitting lid, then steam for 15 minutes on high heat. Remove the pan from the heat and set it aside to cool for a couple of minutes before serving. As an accompaniment, serve with some plum jam or dipping sauce. The buns store incredibly well in the refrigerator for many days and may be frozen. Zip lock bags are the best way to store them. In order to reheat, microwave or steam for a couple of minutes longer.
- Bread dough: In a large mixing bowl (with a lid), combine the warm water, freshly crushed yeast or active dry yeast, and salt – mix well to combine. It is not necessary to set aside any time for the yeast to ‘prove’ if you are using fresh yeast
- However, if you are using active dry yeast, set it aside for a few minutes until it is bubbly before adding the whisked egg, butter chunks, and sugar. Season with salt and then gradually add the flour, cup by cup, until everything is well combined. Use a dough whisk or an electric mixer to finish the process. Set aside on the counter for a couple of hours, loosely covered, until the dough has risen. Use immediately, or place in the refrigerator overnight to ‘improve’ the flavor. If you’re using the overnight method, lightly oil the top of the dough and the top of the lid with a pastry brush before refrigerating
I’m passionate about food, and I’m interested in providing a platform for underrepresented perspectives as well as appreciating Nigerian cuisine as a whole.
Nikuman – Steamed Pork Buns ( 肉まん ) Recipe
Uncut Recipes (photo courtesy of Uncut Recipes) RECIPE FOR TRADITIONAL JAPANESE FOOD: Nikuman are Japanese steamed hot buns filled with ground pork that are available practically everywhere in the country. Nikuman was initially known in Japan as “chukaman” when it was first launched (Chinese-style steamed bun). Initial sales were restricted to Chinatown specialty shops, but by 1927, they were being sold to Japanese consumers as well. While they were previously only available for purchase at festivals, after the 1990s, convenience stores began to stock them, and today they are one of Japan’s most popular snacks.
The term Nikuman stems from the combination of the meat (Niku) and the cake (Man) (Man from Manjyu).
Nikuman, on the other hand, has undergone its own development to suit Japanese preferences over the course of the previous 100 years.
- Baking Dough: 200g All Purpose Flour100ml Warm WaterBread Dough in Metric Sugar (54 g) 10 gallons of oil 5 g Baking Powder (optional) 4 g of Yeast 200gr of ground pork for the filling 50gr Water Chestnuts (optional) (chopped finely) 2 Shiitake Mushrooms that have been dried (rehydrated and chopped finely) 36 g Soy Sauce (optional) 15 ounces of Sake 14 g Sesame Seed Oil 12 g of granulated sugar 2 Green Onions (optional) (chopped finely) 7 grams of corn starch 6 g Oyster Sauce (optional) 5 g Ginger Root (optional) (grated) salt 1 g Imperial: g Imperial: 7 ounces of bread dough Flour for All Purpose Use 3.5 ounces of warm water 0.35 cup oil0.17 cup baking powder0.14 cup yeast 1.9 cup sugar 0.35 cup oil0.17 cup baking powder0.14 cup yeast 7 ounces of ground pork for the filling Water Chestnuts (1.7 oz) (chopped finely) 2 Shiitake Mushrooms that have been dried (rehydrated and chopped finely) 1.26 ounces soy sauce, 0.52 ounces sake, 0.49 ounces sesame oil, and 0.42 ounces sugar 2 Green Onions (optional) (chopped finely) The following ingredients: 0.24 ounce corn starch0.21 oz oyster sauce 0.17 ounce Ginger Root (optional) (grated) Cups: 0.03oz salt
- 0.03oz sugar The following ingredients are needed to make bread dough: 1.6 cup all-purpose flour0.36 cup warm water 3 tablespoons Sugar2 teaspoons Oil3 tablespoons Sugar1 teaspoon Oil 1 teaspoon Baking Powder (optional) a teaspoon and a half Yeast 1 cup of ground pork for the filling a trio of water chestnuts (chopped finely) 2 Shiitake Mushrooms that have been dried (rehydrated and chopped finely) 2 teaspoons Soy Sauce (optional) one-and-a-half tablespoons Sake 1 tablespoon of Sesame Oil (optional) Green onions, 2 tablespoons sugar, 2 green onions (chopped finely) 1 tablespoon Corn Starch1 teaspoon Oyster Sauce 1 tablespoon Oyster Sauce 1 teaspoon Ginger Root (optional) (grated) 0.25 teaspoon Sodium chloride
Directions for the Bread Dough: For the Bread Dough: 1. In a stand mixer fitted with a whisk attachment, dissolve the yeast in the warm water and leave to stand for 5 minutes, or until bubbles appear. 02 – In a separate mixing bowl, whisk together the flour, sugar, and baking powder. 3. Place the dry ingredients and yeast water in the bowl of an electric mixer fitted with a dough hook and begin mixing until the dough comes together. 04 After 1 minute, pour in the oil and knead the dough for 10 minutes, or until it is elastic and smooth, in the stand mixer.
- Form the dough into a ball and set it aside in a large mixing dish.
- Roll up tightly in cling film and place somewhere warm for 45 minutes, or until it has doubled in size.
- 07 – Combine all of the ingredients in a large mixing bowl until a smooth paste is produced.
- Once the Dough is double its original size, divide it into eight equal pieces and roll each piece into a ball.
Repeat. 11 – Arrange the Nikuman balls on squares of parchment paper measuring 7.5cm / 3in in size. 12 – Place the Nikuman laced on parchment paper squares in a heated steamer (space them 5cm/2in apart) and steam cook over medium high heat for about 10-15 minutes, or until the Nikuman is tender.
Nikuman / Butaman / Pork Bun Recipe – Food.com
This is a steamed bun with a pork filling in the middle of it. This is something I originally tried in Japan, and it is really warming on a cold day. In addition, when served with spicy mustard and soy sauce, it is simply divine. I discovered this recipe while doing some internet research.
- Pour together all of the powdered
- Ingredients in a large mixing bowl and form a well in the center
- For the bun Pour the wet components into the well and carefully mix them together. Add the shortening and knead until the dough is smooth after they have been incorporated
- Allow for 30 minutes of resting at room temperature
- Combine the filling ingredients and divide into 10 balls. Dividing the dough into 10 balls and rolling them out round, wrapping them around the contents and pinching and twisting at the top, is a good technique. allow for 15 minutes of resting
- 15 minutes of steaming: A drop of white vinegar to the water can avoid discolouration (makes approximately 10 nikuman).
RECIPE MADE WITH LOVE BY
In a large mixing bowl, combine all of the powdered ingredients and create a well in the center. Mix carefully after pouring the wet components into the well Add the shortening and knead until the dough is smooth once they’ve been incorporated allow for 30 minutes of resting time at ambient temperature Filling: combine the filling ingredients and divide into ten equal portions. split the dough into 10 balls and roll them out round; wrap the dough around the contents, pinching and twisting the tops of the rolls.
During a recent trip to Taiwan, I was given the opportunity to spend a few priceless hours in the house and kitchen of a local urban family, which I will never forget. My gracious host not only cooked a typical Taiwanese breakfast, lunch, and dinner for me, but he also brought me shopping for the day’s fresh ingredients and enabled me to participate in the preparation of a number of the meals as well! My goal was to gain an understanding of how the local women (and men!) feed their families on a day-to-day basis, which I believe is essential when learning about a new culinary culture for yourself.
- And the way someone shops for goods, arranges a pantry, and prepares their weekly meals might indicate a great deal more about them than simply their culinary proclivities.
- I imagined myself visiting a remote old farmhouse and cooking with an elderly grandma, all while learning the highly guarded secrets of traditional Taiwanese food.
- Therefore, you can imagine my amazement when the cab stopped up in front of a massive skyscraper on the dusty outskirts of Taipei and I got out.
- In the corridor leading to the flat, shoes of various shapes and sizes were stacked high, and a glowing paper skeleton marked the entry to the door with a neon light in the dark.
- I was ushered inside the modest but modern apartment, where I was greeted with a pair of lightly used Marriott slippers and shown to my room.
- Was this in Taiwan or New York City, I wondered.
- The host motioned to a chair for me and offered me a cup of coffee.
A cup of lukewarm Nescafé was delivered in a Texas-sized mug with the words “San Antonio” written on the side of the mug.
In the meanwhile, as she went back to the kitchen to finish off the cooking, I took a few moments to get used to my new surroundings.
However, everything seemed to be quiet in this house at this very time.
My stomach gurgled loudly at that moment, and I was reminded of my reason for being here.
I was about to scream if I had to eat one more fish guts.
My stomach grumbled as she shoved one of the plump little buns towards me, and I hesitantly placed it on my plate.
After that, I took another nibble and then another.
After reaching the meaty middle, I discovered I was eating a glorified sausage biscuit, which consisted of a flavorful pork filling encased in a soft yeasty bread.
In the blink of an eye, I was finished with another two.
She went on to explain that her husband and boys loved eating Egg McMuffins for breakfast, but she preferred eating fresh fruits and veggies for breakfast.
(I knew from away that we were going to get along fantastically.).
I couldn’t wait to get them back to my house; I knew they’d be a big hit with my pals when they arrived.
Not only because my excellent breakfast came in a box, but also because this foreign woman, who seemed so alien to me in so many ways, turned out to be no stranger at all.
(And, after all, why shouldn’t she be?) In every sense of the term, she is a contemporary lady.
It’s possible to do even better.
It was just a more convenient option.
We proceeded to converse in bad English for a bit, talking about food and cooking, as well as family.
Friday’s and Western food were among the things I learnt about her spouse from my conversation with him.
I could have sat and listened for hours without saying anything.
We were running behind schedule at the market! And with that, we were out the door and on our way to New Taipei City’s largest outdoor “farmers market,” which is the largest in the world. .and so the story of my journey proceeded.
- Active dry yeast (1 teaspoon) 1 cup warm water (plus more as required) 1 teaspoon (1 packet) sugar 4 cups all-purpose flour (I use White Lily)
- 1 teaspoon salt To make the cake, combine 2 tablespoons granulated sugar, divided
- 1 teaspoon double-acting baking powder
- 1 teaspoon kosher salt.
For the filling
- 4 cups finely chopped Chinese cabbage or bok choy
- 4 cups finely chopped scallions
- 2 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sherry or rice wine
- 8 ounces ground pork
- 1/4 cup finely chopped Chinese cabbage or bok choy
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sherry or rice wine
- To make the buns, in a small basin, combine the yeast and warm water and set aside. Allow for proofing until the mixture is bubbling and creamy, approximately 10 minutes. Fill the bowl of a stand mixer fitted with the dough hook attachment with the flour, sugar, and baking powder. Mix on low speed until the flour is well combined. Toss in the salt. Turn the mixer to a low setting and slowly pour in the warm water-yeast mixture until the dough begins to form a ball in the bowl. If the mixture appears to be too dry, add additional water, tablespoon by tablespoon, until it forms a ragged clump of stale breadcrumbs. (Alternatively, you may accomplish this by hand: knead the dough for 5 to 10 minutes at a low pace until it is smooth, glossy, and springy to the touch.) Dribble the water into a large mixing bowl containing the flour mixture, and slowly stir it in a circular motion with one hand while holding the bowl steady. As soon as the dough starts to come together in the ragged clump, turn it out onto a dusted countertop and knead by hand until the dough is smooth and glossy.
- In a well-oiled mixing bowl, turn the dough over to coat it with oil, and cover with plastic wrap until ready to use. Continue to store the bowl in a warm, draft-free environment until it has doubled in size, which should take 2 to 3 hours. Make the filling according to package directions (recipe below). Cut 16 pieces of waxed or parchment paper (each measuring approximately 3 inches in diameter). Cooking oil should be sprayed on each square. The dough should be punched down and then divided in two. Each half should be rolled into a rectangular log. Using a pastry cutter, cut each log into eight pieces. Set aside. Roll a slice into a ball, then flatten it out into a thin, flat disc (similar to a pancake), making sure the center of the disc is thicker than the sides of the disc. The bun will not be excessively doughy on one side and too thin on the other after it has been cooked as a result of this. Spoon a dollop of the filling into the middle of the disc and press down firmly. Buns may be formed by pulling the edges up around the filling and pinching them together. Place the bun on a square of parchment paper and cover with a cloth to keep it from getting soggy. Continue in similar manner with the remaining dough until all of the buns have been stuffed. Allow the buns to rest for 20 to 30 minutes before serving. Prepare the steamer basket in advance of cooking. Working in batches, place the filled buns (each still on its parchment square!) into the steamer, being sure to leave enough of room on both sides for expansion. (The cooked buns will be up to 50% bigger than the raw buns.) I arranged the buns with the seams facing up so that they would have a smooth, round top
- After 15 minutes of steaming, turn off the heat and take the pan and basket from the oven. Allow for 5 minutes of resting time before removing the cover. Discard the parchment paper that has been placed at the bottom of the buns and serve immediately. The hot buns may be reheated in the microwave for 30 seconds or steam again if needed (they will keep for many days in the refrigerator).
For the filling:
- In a large mixing bowl, combine the pork, cabbage, scallions, soy sauce, sesame oil, and sherry. Remove from consideration
A former wedding planner who has transitioned to chef, culinary instructor, recipe creator, and food writer, Nealey Dozier, has contributed to this article. She is situated in the city of Atlanta. More of Dixie Caviar’s culinary and entertaining exploits may be found at www.dixiecaviar.com, where she also blogs.
Chinese Style Meat Buns
It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. If you’ve ever visited a Chinese bakery, you’ve probably seen this style of beef bun among the many other delectable treats on offer. These buns are also referred to as pork buns or Char Siu Bao, which are essentially a bun stuffed with barbecued pork. They may be steamed or baked, which is what I choose to do with my version. I haven’t had the steamed ones yet; I’ve just had them baked, but I’m sure they are just as delicious.
- That concludes my Chinese lesson for the day.
- It’s not that they are difficult to manufacture; in fact, they are rather simple.
- I was in love with them.
- In a small mixing basin, combine the warm water, sugar, and yeast; set aside for 15 minutes or until the mixture begins to froth.
- Mix everything together with your hands; if the dough is too sticky, add extra flour to make it less sticky.
- Â Set aside the dough in a lightly oiled mixing basin and allow it to rise in a warm place until it has doubled in size.
- I used one pork loin that weighed around 1 1/2 lb in total.
Pork loin should be cut into tiny pieces and kept aside for now.
Combine all of the ingredients in a large mixing bowl and add the pork.
A tablespoon of vegetable oil is added to a pan that has been heated over medium heat.
Add the green onions to the pan just before you take it off the heat and stir thoroughly.
Divide the dough into 12 equal pieces and set them aside.
Roll out each ball into a disc with a rolling pin until it is approximately 4 or 5 inches in diameter, depending on your preference.
Gathering the edges of the disc together will help to seal the bun.
Repeat the process with the remaining meat mixture and balls.
You will adore these because they look so appetizing and taste so fantastic. My NewsletterPinterestFacebookInstagramPinterestFacebookInstagram These Chinese Style Meat Buns, also known as Char Siu Bao, are delectable pork filled buns that are super simple to make and really tasty!
- 1/2 cup water, 2 1/2 teaspoons dry yeast, 1/4 cup sugar, 2 1/4 cups all-purpose flour, 1 big egg beaten, 3 tablespoons oil, 1/2 teaspoon salt
- 1 loin of pork 1.5 pounds
- 2 teaspoons garlic and ginger paste
- 1 teaspoon vegetable oil
- 2 teaspoons honey
- 2 teaspoons hoisin sauce
- 2 teaspoons low sodium soy sauce
- 1 teaspoon red wine
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/2 teaspoon five spice powder
- 1 teaspoon sesame oil
- 2 sprigs finely chopped green onion
- In a small mixing basin, combine the warm water, sugar, and yeast
- Set aside for 15 minutes or until the mixture begins to froth. In a large mixing bowl, combine the flour, the egg, the oil, the salt, and the yeast mixture
- Stir well. Mix everything together with your hands
- If the dough is too sticky, add extra flour to make it less sticky. Continue to knead the dough on a floured surface for a few more minutes, or until it begins to hold together. Set aside the dough in a lightly oiled mixing basin and let it to rise in a warm place until it has doubled in size
- Pork loin should be cut into tiny pieces and kept aside for now. Mix together the garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper and salt, as well as the five spice powder and sesame oil in a medium-sized bowl. Combine all of the ingredients in a large mixing bowl and add the pork. Set aside for about 1 hour, or until the dough is almost ready. Heat a pan over medium heat and add a tablespoon of vegetable oil to it. Remove the skillet from the heat. When the oil is heated, add the pork mixture, along with the marinade, and fry for about 5 minutes, or until the meat is well cooked. Add the green onions to the pan just before you take it off the heat and stir thoroughly. Preheat the oven to 350 degrees Fahrenheit. Divide the dough into 12 equal pieces and set them aside. Roll each piece into a ball
- Then, using a rolling pin, flatten each ball into a disc that is approximately 4 or 5 inches across. Towards the center of the plate, place a heaping spoonful of the meat mixture
- The disc should be sealed by collecting the edges of the disc. Place the bun, sealed side down, on a baking sheet that has not been oiled. Make a second batch with the leftover balls and meat mixture. Using an egg wash, brush the buns and bake them for 15 to 20 minutes, or until the buns are lovely and golden brown
Serving:1bun Calories: 437 kilocalories (22 percent ) There are 28 grams of carbohydrates in this recipe (9 percent ) 46 g of protein (92 percent ) 15 g of fat (23 percent ) 5 g of saturated fat (31 percent ) Cholesterol: 144 milligrams (48 percent ) Sodium: 381 milligrams (17 percent ) Potassium: 757 milligrams (22 percent ) 1 gram of dietary fiber (4 percent ) 8 g of sugar (9 percent ) Vitamin A: 62 International Units (1 percent ) 1 milligram of vitamin C (1 percent ) Calcium: 20 milligrams (2 percent ) 2 milligrams of iron (11 percent ) Appetizers and a side dish are included in the course.
Cuisine:Asian char siu bao, chinese style meat buns (char siu bao, chinese style meat buns)
My name is Joanna (Jo for short), and this is my blog, where I will be sharing my culinary adventures with you. You will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, on this page.