Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, snowman shaped nikuman (steamed bao). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Let's make Nikuman, Japanese steamed buns filled with delicious pork, shiitake mushroom, cabbage, and scallion! It's the best kind of savory snack. The savory buns are usually steamed inside the bamboo steamer and taste the best when you enjoy them right out hot and fluffy.
Snowman Shaped Nikuman (Steamed Bao) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Snowman Shaped Nikuman (Steamed Bao) is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook snowman shaped nikuman (steamed bao) using 27 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Snowman Shaped Nikuman (Steamed Bao):
- Take The dough:
- Prepare 170 grams Cake flour
- Prepare 80 grams Bread (strong) flour
- Take 1 tsp Baking powder
- Prepare 1/4 tsp Salt
- Make ready 2 tbsp Sugar
- Prepare 50 ml Milk
- Take 1 tbsp Vegetable oil
- Get 100 ml Lukewarm water
- Get 1 tsp Dried yeast
- Prepare For the chicken-chili sauce filling:
- Take 200 grams Chicken breast meat (skinless)
- Prepare 1 dash Salt and pepper
- Get 1 tsp Sake
- Make ready 1 tbsp each Egg white, katakuriko
- Take 1 Egg (leftovers from the egg whites)
- Take 3 tbsp Chinese soup stock
- Take 2 tbsp Ketchup
- Get 1 tsp each Sugar, katakuriko
- Make ready 2 tsp each Soy sauce, sake
- Make ready 1 piece/clove each Ginger, garlic
- Take 1/3 Spring onion
- Get 1/2 tsp Doubanjiang
- Prepare Decorative parts:
- Prepare 6 Eyes: Raisins
- Make ready 1 dash Nose: Carrot
- Take 2 tsp Hat: Aonori
Homemade soft moist white bun wrapped around a delicious pork filling with shiitake mushroom, cabbage, and scallion. Nikuman are Japanese-style steamed pork buns which were influenced by the traditional Chinese baozi. The soft, warm, and juicy nikuman buns are mostly enjoyed in wintertime as a popular and comforting street food. They are available in many Chinese restaurants and numerous grocery stores.
Instructions to make Snowman Shaped Nikuman (Steamed Bao):
- Combine the dry ingredients in a bowl. Make a well in the middle, and put the salt on the edge. Dissolve yeast in lukewarm water, pour into the well and mix with cooking chopsticks.
- Keep mixing and kneading until the surface of the dough is smooth. If the dough sticks to your hands, add a little bread flour. Form into a ball, and leave to rise for 1 to 1 1/2 hours covered with plastic.
- Cut the chicken into 1.5 cm pieces, add salt, pepper, and sake and mix well. Add the egg white and rub in. Add the katakuriko and mix.
- Combine the chili sauce ingredients. Mince the ginger, garlic, and leek.
- Add 1 tablespoon of oil to a heated frying pan. Add the chicken in one lump, spread it out and brown on each side (no need to cook it all the way through) and transfer to a plate.
- Add 1 teaspoon sesame oil to the same frying pan and stir fry the ginger and garlic. Add in the doubanjiang and keep stir frying. Return the chicken to the pan, and cook while breaking it apart.
- Add the combined sauce ingredients, and stir and simmer until thickened.
- Add the egg yolk left over from using the egg white in Step 3 and mix it through. Adding the egg makes it milder. Transfer to a plate and leave to cool.
- Take out the risen dough and punch down to deflate. Take out 30 g of the dough and mix with the aonori seaweed powder to make the dough for the hats.
- Divide the remaining dough into 6 portions. Take off 20 g of dough from each portion, to make a total of 12 portions of dough. The big pieces will be the bodies, and the small pieces the heads.
- Roll a larger piece of dough out to abut 10 cm diameter with a rolling pin and wrap the filling in it. For detailed instructions, see.
- Place the filled dough with the seam sides down on 10x10cm squares of parchment paper. Attention: Keep the dough covered with plastic wrap to prevent drying out.
- Fill the smaller pieces of dough in the same way. Just use a little bit of filling, about 1 piece of chicken worth.
- Put the small pieces on top of the large pieces.
- Roll the piece of dough with the aonori seaweed into a 10 cm log, and cut into 6 portions.
- Stick the 'hats' off-center. Cut the raisins into half lengthwise and push in to make the eyes. Make holes with a bamboo skewer and push in a small piece of carrot for the nose.
- Put the buns in a steamer, cover with a lid that's been covered with a kitchen towel to prevent condensation from dripping on the buns, and steam over high heat for about 10 minutes. The buns in the photos are a bit too close together…
- I also have a recipe for reindeer steamed buns. To reheat the buns, microwave (for one bun) for 40 seconds.
As I finished steaming these buns earlier today, my husband walked into the kitchen hungry Try one of these," I said. "You made Baozi?" he asked. "No, these are Nikuman," I explained. As he bit into one, he remarked, "No. 💕This little Bao ( steamed bun ) is so cute and well made ! Kupiony produkt: Bao or Nikuman (steamed bun) felt plush. A wide variety of snowman shaped options are available to you, such as type, event & party item type, and christmas item type. There is nothing as interesting as Japanese steamed bun.
So that’s going to wrap this up with this special food snowman shaped nikuman (steamed bao) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
