Japanese Nikuman
—–(adapted from LaFujiMama and JustHungry)
Dough:
2 packages dry yeast
1/4 cup warm (not hot) water
about 6 cups all-purpose flour
1/2 cup sugar
1 cup very hot water (bring to a boil and then let cool for 5 minutes)
1 cup warm (not hot) milk
1 tsp baking powder
2 Tbs coconut oil, lard or vegetable shortening
Parchment paper
White vinegar
Cut the parchment paper into 24 squares about 3” square. Set aside.
In a small bowl, stir together 1/4 cup warm water with a pinch of sugar. Sprinkle the yeast over the sugar water and proof 5-10 minutes, or until foamy.
In a large mixing bowl, mix together 5 cups of the flour and the sugar. Make a well in the center, add the hot water and mix rapidly. Add the warm milk and mix. Then mix in the yeast mixture, baking powder, and the shortening or lard. Mix well. Add the rest of the flour a little at a time until you have a workable dough (you may not need the entire additional 1 cup). Knead for a few minutes until the dough is soft and pliable.
Place dough in a large oiled bowl. Cover with a kitchen towel. Leave in a warm place until the dough has doubled in bulk, about 45 minutes.
Divide the dough into 24 pieces. Roll each piece into a ball, and let rest for 5 minutes.
–
Filling:
1 lb ground pork
1 large onion, finely chopped
1 (5 oz) can bamboo shoots, finely chopped
2 Tbs finely grated fresh ginger
1-2 Tbs chili garlic sauce (adjust based on how spicy you want it)
3 Tbs soy sauce
2 Tbs granulated sugar
1 Tbs sesame oil
Mix the ground pork, onion, bamboo shoots and ginger in a large bowl. Add the chili garlic sauce, soy sauce, sugar, and sesame oil. Mix the ingredients together until well incorporated.
–
Assembling Buns:
To fill the buns, flatten each dough ball to a circle about 5” in diameter so that the middle is slightly thicker than the edges (pinch edges of dough with your fingers to make edges thinner). Place about a tablespoon of filling in the middle of the circle. Bring the dough up around the meat to the top, forming little pleats around the edges of the dough. Slightly twist the dough to close it, and pinch it firmly to seal. (If your dough is dry, moisten edges slightly with water before sealing.) Place the bun on the prepared squares of parchment paper. Repeat with remaining dough and meat filling. Let the buns rise for 15-20 minutes before steaming.
Add about 1 Tbs vinegar to the water in the bottom of a steamer (this helps keep the buns white). Bring water to a boil. Place buns with the parchment paper in the top of a steamer (a rice cooker or slow cooker can also be used to steam). Cover and steam for 20 minutes over high heat.
Serve hot. Buns can be eaten plain or dipped in soy sauce (plain or spicy: soy sauce + chili paste or hot mustard)
Makes 24 buns
