Ingrédients pour Nikuman Butaman Pork Bun
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon instant dry yeast
- 1 tablespoon baking powder
- 2 tablespoons milk
- 1/2 cup lukewarm water
- 2 tablespoons vegetable shortening
- 1/2 lb ground lean pork
- 1/4 cup finely chopped napa cabbage
- Garlic Cloves
- 1 teaspoon grated fresh ginger
- Shiitake Mushroom
- Sesame Oil
- 1 tablespoon soy sauce
- Oyster Sauce
- 1 tablespoon sake
- Cornstarch
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped onion
- 1 tablespoon mirin
- 1 tablespoon melted butter
- splash of white vinegar (for steaming)
- hot mustard (for serving)
- soy sauce (for serving)
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Comment préparer Nikuman Butaman Pork Bun
- **Prepare the Dough:** In a large bowl, combine 250g all-purpose flour, 1 tsp baking powder, 2 tbsp sugar, and 1/2 tsp salt. Make a well in the center.
- **Activate the Yeast (if using instant yeast):** Add 1 tsp instant dry yeast to 125ml lukewarm water (105-115°F) and let stand for 5 minutes until foamy.
- **Combine Wet Ingredients:** If using instant yeast add the yeast mixture to the well, else add 125ml lukewarm water (105-115°F), 2 tbsp milk, 1 tbsp melted butter to the well. Mix thoroughly until a shaggy dough forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add 2 tbsp shortening during kneading. If using a stand mixer, knead with the dough hook for 5 minutes.
- **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.
- **Prepare the Filling:** In a bowl, combine 250g ground pork, 1/2 cup finely chopped onion, 1/4 cup finely chopped cabbage, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp grated ginger, and 1/2 tsp black pepper. Mix well.
- **Shape the Buns:** Divide the dough into 10 equal pieces and roll each into a smooth ball. Divide the filling into 10 equal portions.
- **Assemble the Buns:** Flatten each dough ball. Place a filling portion in the center, and bring the edges together to enclose the filling, pinching to seal. Twist the top to create a decorative closure.
- **Second Rise:** Arrange the buns on a lightly floured surface or steamer basket lined with parchment paper. Cover loosely with plastic wrap and let rest for 15 minutes.
- **Steam the Buns:** Fill a steamer with water and add a splash of white vinegar to prevent discoloration. Steam the buns for 15 minutes, or until cooked through. Serve immediately with hot mustard and soy sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
22g
Fat
8g
Carbs
6g
