Japanese Steamed Pork Buns (Nikuman)
Easiest way to make these authentic Japanese steamed pork buns, Nikuman.
Ingredients
- 1 can (16.3 oz) Pillsbury Grands! Flaky refrigerated Original biscuits
- 1 tbsp vegetable oil
Filling Ingredients
- 1/3 lb ground pork
- 2 - 3 Shiitake mushrooms, chopped
- 1/2 cup onions, chopped
- 5 tsp soy sauce
- 1 tsp sugar
- 1/2 tsp ginger paste
- 1/2 tbsp Japanese sake
- 1 tbsp sesame oil
- 1 tbsp potato/corn starch
Dipping Sauce (Optional)
- Soy sauce
- Karashi, Japanese hot mustard
Instructions
- Cut the wax/parchment paper into eight (8), approximately 3 inch x 3 inch squares.
- In a small sauce pan, heat the vegetable on medium heat. Sauté chopped onion and shiitake mushrooms until onions are translucent, about 3-4 minutes.
- In a large bowl, combine all the filling ingredients including the sautéed onion and mushrooms and mix well.
- Separate dough into 8 biscuits. Press each into flat 5 to 6-inch round. Place about 1 tablespoon of the ground pork mixture filling in center of each round. Going around and gathering the edges of the biscuit to the center and pinch tightly to seal at the top and forming a 2 inch ball. Place a wax/parchment square on the bottom (non-seam) side of each ball.
- In a deep skillet or Dutch oven, heat 1/2 to 1 inch water to boil. Water should not touch the bottom of filled buns, otherwise they'll be soggy on the bottom. Arrange filled buns with the seam side up at least 1/2 inch apart in steamer basket. Reduce heat to low, cover and cook for 20 minutes. Since only 4 buns typically fit into a skillet or Dutch oven, repeat the above process, making sure you have enough water at the bottom of the skillet.
- Carefully remove steam buns using tongs since the steam is extremely hot and the buns are delicate! Remove the wax/parchment paper before serving or reheating. Serve with dipping sauce (optional).