Posted by Kroocrew on Sunday, December 26, 2010 Under: Japan
- 250g (~½ lb) All-Purpose Flour
- 1 tsp Instant Yeast
- 5g (~1/5 oz) Baking Powder
- ½ Tbsp Sugar
- A pinch of Salt
- 1 Tbsp dark Sesame Oil
- 130ml ( ~½ cup plus) tepid Dashi Stock
- 150g (~1/3 lb) sliced lean pork meat
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 tsp Soy Sauce
- 1 tsp Oyster Sauce
- Pinch Five-Spice Powder or
- 1 tbsp Potato flour
- 1 tsp Dark Sesame Oil
- 100g (3½ oz) Cabbage
- 40g (~1½ oz) Green Onion
- 1 tbsp Chopped Ginger
- 2 Dried Shiitake Mushrooms
- 5g Dried Shrimp (1/5 oz) or 50 gm (~2 oz) fresh shrimp
- 8 sheets of Baking Paper as holder for buns (5x5cm / 2x2 in)
- Reconstitute the dried Shitake mushrooms in 60 ml (1/4 cup) water for 30 minutes (and the dried shrimp in 30 ml (2 Tbsp) warm water for 30 minutes).
- Pour off and reserve the both the mushroom (and the shrimp liquors).
- Cut the stems of the mushrooms finely and the body into 5 mm (¼ in)
strips.(The stems maybe omitted if these are too difficult to manage)
- Dice the shrimps very finely.
- Mix the dough ingredients together with mixing and kneading and then place it aside in a warm environment for 30 minutes to double in volume with plastic film sealing the bowl. The best temperature range for yeast action is from 28ºC to 32°C (82-90 F).
- Steam the cabbage leaves for 1 minute to wilt and remove immediately. Cut out the thicker stems and finely chop these. Slice the leaves into 5 mm (¼ in) strips then dice finely. Exclude excess moisture by pressing in a kitchen paper towel. Unwrap the cabbage and set aside.
- Slice the ginger into thin strips and finely dice .
- Slice the pork meat into 5mm (¼ in) strips and then finely mince the meat. (Your butcher may be able to do this for you). Another trick is to place the meat in the freezer for 30 minutes to just bring the meat to the point of freezing. this facilitates easier fine slicing of the meat.
- Dice the green onions finely.
- Check that the dough has doubled in size and remove the dough kneading it a little and form a log. Divide the log into 8 pieces. Form each piece into a ball. Place aside for 10 minutes covered with a damp cloth to rest the dough.
- Mix together all the ingredients of the filling including the soy sauce, the sesame oil, salt and sugar etc.
- Divide the filling into eight portions in balls and leave aside.
- Take the dough ball and press it flat then roll it with a rolling pin large enough to take the filling with the sides pulled up to seal the filling.
- Place the filling in the centre of the rolled dough and bring up the sides sealing it with a pleating process as you go. Twist the final piece into a small nipple at the end to seal the contents. Place each bun on a piece of baking paper.
- When all the balls are completed then place them or at least some of them in a pre-warmed but not hot, steamer with the heat turned OFF. Cover the steamer and allow the Nikuman to sit in the warm environment for another 15 to 20 minutes to ferment the dough again.
- Steam them for 20 minutes in a boiling steamer.
In : Japan
Tags: meat shrimp "wheat-flour" mushroom "oyster-sauce"