肉包 Steam Pork Bun Nikkuman

Steamed Pork Buns (菜肉包)- Christine Recipes When making the dough, you can use water or milk as you like. The steamed buns can be kept in freezer for up to two to three weeks. By steaming them again, you can quickly bring their softness and freshness back without any effort to defrost beforehand.


Prepare 10 6cmx6cm baking paper/wax paper

Ingredients:

•200 gm plain flour
•2 tsp caster sugar
•1 tsp vegetable oil
•½ tsp instant dry yeast
•1/3 cup water
•1/3 cup, warm milk (should be under 40C)
•a pinch salt
Fillings:

•130 gm Taiwanese cabbage (or other vegetables you like), shredded
•170 gm pork mince
Seasonings:

•1 Tbsp light soy sauce
•½ tsp freshly grated ginger
•½ tsp sugar
•½ tsp chicken powder
•½ tsp salt
•3 Tbsp water
•pepper, to taste
Method:

1.Mix pork with seasonings well. Chill in fridge for about 15 to 20 minutes. Combine pork with cabbage. Set aside.
2.Use a measure cup or a bowl, pour in milk. Add ½ teaspoon of sugar and yeast. Rest for about 5 to 10, until bubbles arise.
3.Combine flour, 1½ teaspoon of sugar, water, oil and yeast mixture, knead into a smooth dough.
4.Place the dough in a bowl, covered with a cling film. Let rest for 15 to 20 minutes.
5.Transfer the dough onto a clean surface. Cut into 10 equal portions. Shape each in round balls, then roll into a disc with a rolling pin, with edges thinner than the middle. Wrap a spoonful filling inside, pinch seam tightly. Place on a piece of baking paper. Repeat this step with the rest of the dough. Transfer to a steamer/wok, covered, let rest for about 15 to 20 minutes.
6.Add cold water into steamer/wok. Steam buns over medium-high heat. When steam is vigorously releasing, continue to steam for 12 minutes. Turn off the heat, let rest for 10 to 15 minutes. Serve hot.
Source: Steamed Pork Buns (菜肉包) [Christine's Recipes]

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mykitch3n 生肉包 ( Chinese Steamed Meat Bun) + How To Pleat A Bun

Ingredients for dough (makes 12 buns):
Bun
8g instant dry yeast
160ml lukewarm water
½ tsp white vinegar or lemon juice (optional)
280g low-protein flour aka hong kong flour
100g wheat starch
90g icing sugar
20g shortening or vegetable oil

10g baking powder
15ml cold water

Fillings:

3 hard-boiled eggs

A

300g chicken thigh, cut into bite size
1 cm ginger, minced
1-2 clove garlic, minced
1 tsp sugar
1 tsp sesame oil
1 tsp shaoxing wine (chinese cooking wine)
½ tbsp oyster sauce
½ tsp salt
1 tbsp corn starch
B

200gm minced pork
2 tsp finely chopped ginger
2 tsp oyster sauce
½ tsp garlic powder or finely chopped garlic
1 tsp sesame oil
½ tsp salt or to taste
¼ tsp ground white pepper
½ tbsp corn flour
1 cup finely chopped cabbage


Methods:
Fillings:
1.Divide each egg into 4 wedges.
2.Marinate filling A and B separately, set aside for about 30 minutes.
Buns:
1.Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
2.Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
3.Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
4.Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step.
5.Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 12 equal portions and flatten with a rolling pin to make a 3” circle. Then place 1 tablespoon of minced pork filling, 1 piece of chicken and 1 wedges of egg in the middle of circle. Wrap and pleat the dough to seal (refer to photo appended below). Place bun onto a 1.5” square parchment paper, seal side up.
6.Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.

Notes:

1.There is no need to rest the dough after adding in baking powder, but if time allowed, rest it for 10 minutes or so to get fluffier buns.
2.Adding a few drops of vinegar into steaming water will produce whiter buns, but this is optional.
3.Steamer must be preheated otherwise bun would not rise to the volume as it should be.
4.Spray the surface of buns with water mist helps to produce buns with smooth surface after steamed.
5.DO NOT open the lid during the steaming process.
6.If there are yellowish spots on the steamed buns, it means the baking powder is not fully dissolved.

Another recipe by mykitch3n 肉包 (Chinese Steamed Meat Buns)

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How to Make Nikuman (Chinese-Style Steamed Pork Buns) cookingwithdog


Ingredients for Nikuman
(8 pieces)

- Dough -
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)

- Meat Mixture -
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)

8 sheets of Baking Paper (2x2 in/5x5cm)

** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).

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Just recipe

http://www.thechinesecookbook.com/B8.html
http://almapalmero.blogspot.com/2009/05/steamed-pork-bun-siopao-my-2nd-attempt.html