Easiest Way to Make Quick Juicy Nikuman (Steamed Pork Buns) in a Bread Maker

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The ingredients needed to make Juicy Nikuman (Steamed Pork Buns) in a Bread Maker:

1. Make ready <Dough>
2. Get 200 grams, 100 grams Cake flour, Bread flour
3. Get 45 grams Sugar
4. Prepare 1 tsp Dried yeast
5. Prepare 1 tsp Baking powder
6. Take 1 tbsp Skim milk powder (if you have some on hand)
7. Make ready 1 tsp Salt
8. Prepare 1 tbsp Vegetable oil
9. Get 150 ml Lukewarm water
10. Prepare Seasonings
11. Prepare 2 tbsp ●Soy sauce
12. Get 1/2 tbsp ●Sugar
13. Prepare 1 tsp each ●Oyster sauce, sesame oil, ginger juice
14. Prepare 1 dash ●Salt and pepper
15. Make ready 200 grams Pork sliced and chopped
16. Get 1/2 Onion (small)
17. Prepare 4 Shiitake mushrooms
18. Get 15 cm worth Green onions

The white bread part is made from both yeast and baking powder, and it is soft and tender. The filling is pork with chopped vegetables seasoned with soy sauce and other flavorings such as oyster sauce and ginger. Combine all ingredients into a stand mixer mixing bowl and with a dough hook attachment, stir everything together. Also known as kareeman, Japanese steamed curry buns are filled with vegetable mixture and curry-flavored mince.

Steps to make Juicy Nikuman (Steamed Pork Buns) in a Bread Maker:

1. Put all the ingredients for the bun dough into your bread machine. Be sure to put the sugar and the yeast in together, and put the salt in to the side so that it doesn't touch the yeast.
2. Set the bread maker for the first rising, and allow the dough to rise. It takes about 1.5 hours. The dough is ready when it has doubled in size.
3. While the dough is rising, prepare the ingredients for the filling. Dice all of the vegetables into 1 cm chunks. Mix the seasonings, meat, and chopped vegetables, and knead them together.
4. Divide the filling into 10 portions, shape them into balls, and refrigerate. I took 4 of the meat balls and decided to try making them curry flavored by mixing them with some leftover curry that I had.
5. Divide the risen dough into 10 portions and shape them into balls. Each ball will weigh about 50 g.
6. Use a rolling pin to roll the dough balls out into circles like this. The center should be a little thicker, and the edges will be on the thin side.
7. Set the balls of filling into the rolled out dough circles, and, making little pleats as you go, wrap the dough up and close it tightly. If you don't pinch them tightly, the buns will come open when steaming.
8. They should look like this. Cut out 10 x 10 cm squares of parchment paper and set each bun on a square.
9. Set the buns into a steamer, spacing them apart. Steam for 15 minutes. Do NOT open the lid when steaming!
10. Look how big they got! One of the buns came open…you can see the meat juices inside. Eat with spicy mustard and soy sauce.

Combine all ingredients into a stand mixer mixing bowl and with a dough hook attachment, stir everything together. Also known as kareeman, Japanese steamed curry buns are filled with vegetable mixture and curry-flavored mince. These buns resemble steamed pork buns, but for the steamed curry buns you can use any type of minced meat. My goal was to make pork buns similar to those from a particular famous restaurant in Osaka, but these came out so juicy that they're more like jumbo-sized soup dumplings! It was close enough for my mom to poke her head out the balcony and make sure I was safe.

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