How to Make Nikuman (Chinese Steamed Pork Bun Recipe) | Cooking with Dog
We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The process requires a bit of time, but it is definitely worth it!
How to Make Nikuman
(8 pieces)
- Dough -
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)
- Meat Mixture -
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)
8 sheets of Baking Paper (2x2 in/5x5cm)
** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).
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寒い日に食べたくなるホッカホカの肉まんを作ります。手作りすると皮もあんも絶品です。作るのに時間がかかりますがとっても美味しいので是非作ってください。
肉まんの作り方
<材料>
-生地-
・中力粉:250g
・インスタントドライイースト:小さじ1 (予備発酵のいらないドライイースト)
・ベーキングパウダー:5g
・砂糖:25g
・塩:二つまみ
・ごま油:大さじ1
・ぬるま湯:130ml(椎茸とエビの戻し汁を含む)
-肉あん-
・豚肩ロース薄切り:150g
・塩:小さじ1/2
・コショウ:少々
・砂糖:小さじ1
・しょう油:小さじ1
・オイスターソース:小さじ1
・五香粉:小さじ1/8
・片栗粉:大さじ1
・ごま油:小さじ1
・キャベツ:100g
・長ねぎ:40g
・しょうがみじん切り:大さじ1
・干ししいたけ:2枚
・干しエビ:5g
オーブンペーパー:5×5cm 8枚
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Bao Zi, Fluffy Steamed Pork Buns (发面包子)
So today we wanted to show you how to make Baozi, a.k.a. 'Bao Buns' or stuffed steamed buns. Now there's a lot of different varieties of Baozi dough - we wanted to show you how to make fully risen Baozi, i.e. the sort that you'd often find at breakfast street food joints in China.
So know that this recipe isn't even close to exhaustive. We only chose one filling - pork. There's also vegetable, pork and vegetable, beef, chicken... really whatever. We actually cut out a veg Baozi recipe from the video for time reasons, so check out the Reddit post for a recipe for that as well.
As always, the full, detailed recipe is over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
Outro Music: Add And by Broke For Free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Chinese steamed pork buns. Nikuman, part 1/ 2 中國蒸豬肉菜飽
Please add me as your friend on facebook: facebook.com/wantanmien
請加我成為您的朋友在 facebook 上: facebook.com/wantanmien
You can find more recipes and information on my website: wantanmien.com
請去我綱頁: wantanmien.com 你會找到很多不同的食譜和大家分享
Chinese and english recipe/ instructions below:
豬肉碎 500 克, 17.6 oz,
黃牙白菜 6 塊
麵粉 500 克, 17.6 0z
皮材料:
1. 麵粉 500 克先濾過, 17.6 oz
2. 酵種發子粒(乾 3 茶匙)
3. 糖少許
4. 溫水大約 300 ml, 10.14 fl oz
5. 菜油 5 湯匙
做.
1. 麵粉在盆內中間弄空,放入 2 在面,再加入少許糖和 5 湯匙暖水,蓋碟等發(大約 20 分後見上面浮白沫及有小波)
2. 將麵粉混合加入菜油,倒入 3/4 溫水用筷子拌勻,餘下溫水隨少加入,不夠時再加些水,槎咸軟麵糰及不黏手,(,盆內放些油麵糰發大後容易取出不黏盆)蓋上碟等發大
3. 我開焗爐 50 度 5分後關上,把 2放入己暖焗爐中間下一層待發, 30 分 我的是電焗爐最低 50 度C 至 250 度 C止
餡: 可用雞,牛,羊或什菜素食
豬肉碎 500 克, 17.6 oz
調味A:
1. 1/4 茶匙糖
2. 3 茶匙半鹽
3. 1/2 茶匙胡椒粉
4. 1 茶匙豆粉
5. 4 湯匙水
6. 2 湯匙醬油
7. 1 湯匙酒 rum
8. 2 湯匙麻油
9. 1 湯匙雞粉
B:
芫茜和青蔥粒隨意多少
薑碎
C:
黃牙白(大白菜) 6 大塊洗淨,切2 段,切長形後,又橫切薄絲,加入些鹽用手搓幾下,用時過一次清水,榨出水份,加入些糖,鹽,麻油拌勻 可用韭菜 ,菠菜 ,白菜
做肉餡:
豬肉碎加入A 後加 B 再加入 C 拌勻,試味
我喜歡加入木耳( 浸軟洗淨後加入些糖,醬油和麻油)
做包:
桌上灑粉.
1. 將發好麵糰槎光滑,再楺成長條形,分開成小麵糰,用手壓成圓薄塊,再用桿輾平
2. 放麵塊在手,中間放一份餡,另外手用兩指合捏,如此反覆,做完飽形,5 或6 個放在蒸籠內,用布蓋面等15 分飽待發
3. 水沸後大火蒸15 分完成
取出飽用刀切開中間肉熟可以
Chinese steamed pork buns filling
Ingredient:
1. 500 grams flour ( sieved flour ), 17.6 oz
2. 3 tea spoons dry yeast
3. some sugar
4. 300 ml warm water, 10.14 fl oz
5. 5 soup spoons salad oil
method:
turn on oven 50° C for 5 minutes then turn off
1. put sieved flour into bowl, put in dry yeast add sugar in the middle and 5 soup spoons warm water, put in oven for 20 minutes
2. stir in sieved flour in the dough, add in the rest of warm water, and 5 soup spoons salad oil, to mix into a smooth dough, put back to oven for 30 minutes
.
Filling:
Minced pork 500 grams, 17.6 oz
A
1. 1/4 tea spoon sugar
2. 3 and 1/2 tea spoons salt
3. half tea spoon pepper
4. 1 tea spoon corn flour
5. 4 soup spoons water
6. 2 soup spoons soy sauce
7. 1 soup spoon rum
8. 2 soup spoons sesame oil
9. 1 soup spoon chicken powder
B:
parsley and green onion cut in section, as you like how many
C: chinese cabbage 6 big pieces wash it and cut it long after slice it in pieces.
add some salt use hand kneat it soft, before use wash it and squeeze out of water by hand and add some sugar, salt and sesame oil
Minced pork add A then B finally C, to taste
Method:
sprinkle flour on the table knead into a soft dough and roll into a long cylinder, divide into portions, roll it thin put filling in, put on wax paper, put 5 or 6 in a steamer,cover with a towel on top for 15 minutes before steam
Boiling hot water steam for 15 minutes.
take one out and cut the bun in the middle to check if it is done.