Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, steam meat buns. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Make a favourite Japanese hot fast food at home with soft, round Nikuman steamed buns. Nikuman are delicious, fluffy, soft buns filled with a succulent meat and vegetable filling. Great as a snack during cold seasons or as a warming Bonfire Night treat, their soft, moist texture and generous filling.
Steam meat buns is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Steam meat buns is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook steam meat buns using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Steam meat buns:
- Make ready 225 g warm water
- Prepare 375 g Plain flour
- Make ready 2 g yeast
- Prepare Minced beef 200d
- Take half onion finely chopped
- Take 1 table spoon soy sauce
- Get tea spoon sugar
- Make ready teaspoon salt
- Make ready pinch ground Sichuan pepper
- Take drop sesame oil
- Take pinch white petter
- Prepare pinch chilli
- Take some finely chopped cabbage
They can be refrigerated or frozen. Of course, steamed pork buns are best eaten fresh! Follow my basic steamed bun (Mantou) recipe to make the basic dough. Steamed Meat Buns(小笼包) is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi.
Instructions to make Steam meat buns:
- In a large bowl, dissolve yeast in water. Add some sugar to feed the yeast. Mix together the plain flour and yeast water, and knead the dough well for 2 to 3 minutes. Cover with cling film and set aside for 30 minutes.
- After 30 minutes, knead the dough again, you should notice it becomes slightly softer comparing to before resting. Cover with cling film and set aside for another 90 minutes.
- Now you can take a break or work on the filling right a way. Mix together your chopped vegetables, minced beef, sesame oil, soy sauce and a pinch of salt and all other spices. I used a food processor here her it should work just fine without one.
- Once more, dust your work surface with a small amount of flour to prevent the dough from sticking. Next, pick up the dough and pock through a hole in the centre, then runt the dough with your hands to make a donut shape. This makes it easy to separate the dough in to equal sized pieces. Flatten each one of your dough balls and place some filling in the centre. Gather the dough at the top and pinch the top a couple of times to close your meat bun!
- Once done, let them rest for another hour before steaming.
- Steam for 20 minutes and let rest for 5 minutes (without removing the lid) and its done! You should steam all the buns you made. Save them in the fridge if you couldn't finish them in one go. Next time, steam it for 5 minutes to heat it up, and it should be ready to serve.
It is traditionally prepared in Steamed Meat, small bamboo steaming baskets, which give them their name. Steamed Meat Buns are often referred to as a kind of "dumpling", but should not be confused with British or American. Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). These steamed buns are made from flour dough and filled with meat and other ingredients. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん).
So that’s going to wrap this up with this exceptional food steam meat buns recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
