nikuman
in a large bowl, add 300 g all-purpose flour,
20 g sugar,
1/2 tsp salt and 1 tsp baking powder,
1 tsp instant dry yeast,
1 Tbsp canola oil,
and 160 ml water
mix well
knead dough
continue kneading for 10~15 minutes
until ball becomes smooth and silky
form into a ball
coat bowl with oil
put the dough and cover it with plastic wrap
place somewhere warm until dough doubles in size
hydrate 2 dried shiitake mushrooms
slice 1 scallion
remove core from 4 cabbage leaves
cut cabbage into 1” (2.5 cm) pieces
sprinkle 1 tsp salt and set aside
squeeze shiitake and mince
In a large bowl, ¾ lb ( 340 g) ground pork,
scallion, and shiitake
squeezed cabbage,
grated 1" ginger,
1 Tbsp sake and 1 Tbsp soy sauce,
1 tsp sugar,
1 Tbsp potato starch
1 Tbsp sesame oil
fresh ground pepper
mix all together until pale and sticky
cut dough in half
roll dough into log
cut into 5 pieces
then cut each piece in half
form into a ball and flatten
roll out the dough with rolling pin
place 1½ Tbsp of filling in the center of the dough
pleat the edge 10~12 times
twist to maintain a tight seal
here is an easy way to make the buns
wrap the filling by bringing the dough up around the meat to the top
place on parchment paper and steam on high heat
steam for 10~15 minutes
itadakimasu!
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