Nikuman / Butaman / Pork Bun

Ingredients

bun (pastry)

• 1 1/3 cups flour
• 3 1/2 tablespoons sugar
• 1 pinch salt
• 3/4 teaspoon instant yeast
• 3/4 tablespoon baking powder
• 1 1/3 fluid ounces milk
• 3 1/3 fluid ounces water
• 1 tablespoon vegetable shortening

meat filling (my version)

• 1/3 lb ground lean pork
• 5 leaves Chinese cabbage, cut into jullienne, steamed (microwaved)
• 2 garlic cloves, minced
• 2 inches section fresh ginger, minced
• 1/2 cup shiitake mushroom, sliced
• 1 dash sesame oil
• 1 dash soy sauce
• 1 dash oyster sauce
• 1 tablespoon sugar
• 1 tablespoon Japanese sake
• 1/2 tablespoon cornstarch
• salt (to taste)
• pepper (to taste)

Directions

1. 1

   for the bun, mix all the powdered

2. 2

   ingredients in a bowl and make a well in the centre

3. 3

   pour the wet ingredients into the well and mix in thoroughly

4. 4

   when they’re combined, add the shortening and knead until smooth

5. 5

   rest at room temperature for 30 mins

6. 6

   mix the filling and divide into 10 balls

7. 7

   divide the dough into 10 balls and roll them out round.

8. 8

   wrap them around the fillings, pinch and twist at the top

9. 9

   let rest for 15 mins

10. 10

    steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration

11. 11

    (makes about 10 nikuman).