Steamed Oatmeal Pork Buns (Nikuman)
Make eight small steamed Japanese pork buns with oats, a bread-machine dough, and a pork, shiitake and bamboo shoot filling.
Our one-year-old liked foods with a filling wrapped inside, so we added oats to this nikuman dough. We used onion in the pork filling to give it a flavor reminiscent of Japanese convenience-store buns.
Ingredients
8 small buns
- 100 g cake flour
- 40 g bread flour
- 10 g oats
- 2 g dry yeast
- 90 mL water
- A pinch of salt
- 70 g ground pork
- 1 shiitake mushroom
- 30 g bamboo shoots
- 1/2 onion
- 1/2 teaspoon chicken bouillon powder
- 1 teaspoon sesame oil
- A small splash of soy sauce
- 1 teaspoon mirin
- 1 tablespoon potato starch, optional for thickening
Instructions
- Mix the cake flour, bread flour, oats and salt.
- In our bread maker, we added water, the flour mixture and the yeast in that order and ran the dough cycle. Follow your machine’s directions for the order of ingredients.
- While the dough mixes, chop the vegetables and combine them with the ground pork and filling seasonings.
- Divide the dough into eight portions. Flatten each to about 10 cm across, spoon on the filling, and pinch the edges closed.
- Set each bun on a small square of parchment so it does not stick to the steamer.
- The original batch steamed over high heat for 20 to 25 minutes. Use a thermometer to check that the center of the ground pork filling reaches 71°C (160°F).
(USDA safe internal temperature chart)
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