Nikuman (Baozi)

Nikuman (Baozi)
Need From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Mix the flour, sugar, yeast, and baking powder together in the bowl of a stand mixer, then add the water and oil and combine. When the ingredients are combined, affix the bowl to a mixer fitted with a dough hook and knead until the dough is elastic and shiny. You can also knead the dough by hand if you don't have a mixer.Form the dough into a ball and put it in a bowl and cover with plastic wrap.
Ingredients you will need
Baking PowderBaking Powder
DoughDough
All Purpose FlourAll Purpose Flour
SugarSugar
WaterWater
YeastYeast
WrapWrap
Cooking OilCooking Oil
Equipment you will use
Plastic WrapPlastic Wrap
Stand MixerStand Mixer
BowlBowl
2
Place the bowl in a warm place and let the dough rise until its doubled in size (about 1 hour).While you're waiting for the dough to rise, make the filling. Sauté the onions and scallions with the sesame oil over medium heat until translucent, but not browned. Set them aside to cool.In a bowl, combine the pork belly, ground pork, shiitake mushrooms, ginger, oyster sauce, soy sauce, sake, sugar, black pepper, cornstarch and egg white and knead well with your hands (gloves are advisable), add the cooled onions and continue kneading until the meat is shiny and well combined.Punch down the dough and roll it into a log.
Ingredients you will need
Shiitake MushroomsShiitake Mushrooms
Black PepperBlack Pepper
Oyster SauceOyster Sauce
Ground PorkGround Pork
Corn StarchCorn Starch
Pork BellyPork Belly
Sesame OilSesame Oil
Egg WhitesEgg Whites
Green OnionsGreen Onions
Soy SauceSoy Sauce
GingerGinger
OnionOnion
DoughDough
PunchPunch
SugarSugar
MeatMeat
RollRoll
SakeSake
Equipment you will use
BowlBowl
3
Cut the log into 8 even pieces and form each piece into a ball. Space the balls apart on a baking sheet and cover with a damp towel to keep them from drying out.
Equipment you will use
Baking SheetBaking Sheet
4
Let the dough rest for 10 minutes.Use a sharp knife to divide the meat filling into 8 pieces. Flatten a piece of dough on a parchment square until it's about the size of the piece of paper, and then scoop 1/8th of the meat filling onto the middle of the dough.Pinch one edge of the dough with your right hand and twist it up towards the center of the bun. Use your left hand to hold the flap in place. Repeat about 10 times, always bringing the flap up to your left hand and pinching together with the past flaps. Cover the finished buns with a damp towel to keep them from drying out. Fill a steamer with water and boil the water.
Ingredients you will need
DoughDough
WaterWater
RollRoll
MeatMeat
Equipment you will use
KnifeKnife
5
Place a few buns into the steamer basket, being careful not to overcrowd it as the buns will expand. Lower the steamer basket into the pot of boiling water. Cover the steamer with a damp towel and cover with a lid. This prevents the steam from condensing on the lid and dripping onto the buns. Fold the dangling flaps of the towel back onto the lid to prevent the towel from burning. Steam the buns for 15 minutes. Depending on your steamer setup it may take a little more time, so split one open at 15 minutes to make sure it's cooked through.
Ingredients you will need
WaterWater
RollRoll
Equipment you will use
Steamer BasketSteamer Basket
PotPot
6
Serve the nikuman with spicy mustard, hot sauce, or vinegar.
Ingredients you will need
Hot SauceHot Sauce
MustardMustard
VinegarVinegar
DifficultyExpert
Ready In45 m.
Servings8
Health Score8
Dish TypesSide Dish
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