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Whether you are a college student just beginning your own cooking experiments or an experienced chef with lots of supper celebrations under your belt, there is always something brand-new to learn more about cooking. We hope these Juicy Nikuman (Steamed Pork Buns) in a Bread Maker recipe and tips can help you in your kitchen tonight, and get used to incredible home-cooked meals.

You need to prepare <Dough>.
Prepare grams, 100 grams Cake flour, Bread flour.
Prepare Sugar.
Provide Dried yeast.
Prepare Baking powder.
Use Skim milk powder (if you have some on hand).
You need Salt.
Provide Vegetable oil.
You need Lukewarm water.
You need Seasonings.
You need ●Soy sauce.
Use ●Sugar.
You need to prepare each ●Oyster sauce, sesame oil, ginger juice.
Prepare ●Salt and pepper.
You need to prepare Pork sliced and chopped.
You need Onion (small).
Use Shiitake mushrooms.
You need cm worth Green onions.

These dried mushrooms were pre-washed and soaked in a fridge overnight. Called Nikuman, these pillowy soft Steamed Pork Buns are filled with a savory pork filling with shiitake mushroom, cabbage, and scallion. It's a Japanese take on the popular Chinese dish and is available even at a convenience store in Japan. Nikuman are Japanese-style steamed pork buns which were influenced by the traditional Chinese baozi.

Put all the ingredients for the bun dough into your bread machine. Be sure to put the sugar and the yeast in together, and put the salt in to the side so that it doesn't touch the yeast..
Set the bread maker for the first rising, and allow the dough to rise. It takes about 1.5 hours. The dough is ready when it has doubled in size..
While the dough is rising, prepare the ingredients for the filling. Dice all of the vegetables into 1 cm chunks. Mix the seasonings, meat, and chopped vegetables, and knead them together..
Divide the filling into 10 portions, shape them into balls, and refrigerate. I took 4 of the meat balls and decided to try making them curry flavored by mixing them with some leftover curry that I had..
Divide the risen dough into 10 portions and shape them into balls. Each ball will weigh about 50 g..
Use a rolling pin to roll the dough balls out into circles like this. The center should be a little thicker, and the edges will be on the thin side..
Set the balls of filling into the rolled out dough circles, and, making little pleats as you go, wrap the dough up and close it tightly. If you don't pinch them tightly, the buns will come open when steaming..
They should look like this. Cut out 10 x 10 cm squares of parchment paper and set each bun on a square..
Set the buns into a steamer, spacing them apart. Steam for 15 minutes. Do NOT open the lid when steaming!.
Look how big they got! One of the buns came open...you can see the meat juices inside. Eat with spicy mustard and soy sauce..

They consists of leavened wheat dough wrapped around a flavorful ground pork filling. The meat is combined with different vegetables and usually seasoned with soy sauce and various condiments. To reheat, microwave or steam again for a couple of minutes. In a large bowl (which has a lid), put the warm water, and crush the fresh yeast or active dry. Nikuman(steamed pork bun) and Anman (steamed buns with sweet red bean paste).

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