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

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, juicy nikuman pork buns (homemade skin with all-purpose-flour). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook juicy nikuman pork buns (homemade skin with all-purpose-flour) using 17 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour):
  1. Get Bun: All-purpose flour
  2. Take Baking powder
  3. Take Hot water
  4. Make ready Dry yeast
  5. Prepare Sugar
  6. Prepare Vegetable oil
  7. Get Filling : ground pork
  8. Get Onion
  9. Take Katakuriko
  10. Get A: Soy sauce
  11. Get Shaoxing wine (or sake)
  12. Take Sugar
  13. Make ready Sesame oil
  14. Prepare Salt
  15. Prepare Garlic powder
  16. Take Powdered ginger
  17. Get Japanese mustard
Steps to make Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour):
  1. Make the dough. Warm the water to body temperature, sprinkle in the dry yeast and sugar, and let it sit for 10 minutes.
  2. In a bowl, combine the all-purpose flour and the baking powder. Pour in half the yeast mixture and mix it briefly by hand. Add the rest of the mixture and mix evenly.
  3. Once it comes together, add the vegetable oil and mix until smooth. 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.
  4. Make the fillings. Finely chop the onion and microwave until tender. Leave it until cool.
  5. In a bowl, add the ground pork and the A ingredients, and mix well until sticky. Add the katakuriko and onion and keep mixing.
  6. When the dough is done rising, punch down and cut with a knife into 4 pieces. Roll each dough into a ball, cover with a damp cloth and let it rest for 5 minutes.
  7. Divide the filling into 4 portions. Wrap it with the dough and close the seam tightly. Place the dough onto parchment paper cut into 8 cm square.
  8. If you have time, leave the dough to rest for 15-30 minutes at room temperature, while keeping it from drying out. They'll become more fluffy.
  9. Steam the buns in a piping steamer for about 15 minutes. Bring the freshly steamed buns to the table.
  10. You can make 8 mini buns.
  11. They are small but fluffy and juicy.
  12. I reshaped to make a boat shaped bun.

So that is going to wrap this up with this special food juicy nikuman pork buns (homemade skin with all-purpose-flour) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!