Nikuman or Steamed Buns

This is a lovely little treasure.  Pillowy, somewhat sticky skinned steamed buns filled with whatever your tummy is craving.  I've had them with pork filling, teriyaki beef, and curry.  You can make them into a dessert recipe with some sweet red bean paste.  I found the recipe easy to follow.  I insist that if you attempt to make Nikuman, you watch this video & see how they're made.  This is not a recipe that is easily followed otherwise. The video features a french poodle who narrates the recipe as the Japanese lady next to him assembles.  Here are the main points to remember about making the bun part of the recipe:

Recipe for the buns with gram to cup conversion:

1 slightly heaping cup= 250 grams

1 tsp Baking powder= 5 grams

1 tsp yeast

5 tsp (or 1 Tbsp + 2 tsp) Sugar = 25 grams

1 Tbsp Sesame oil

1/2 cup Dashi water *to be precise to the ml conversion, you may add between 2 tsp and 1 Tbsp to this* 

                                    (1/2 cup water and 1/2 tsp dashi stock)

Now, Remember the following directions! 

1. To knead by hand for 10 minutes.

2. Then let the ball of dough rest in a bowl which is resting in pot of 104 degree water (I used a lidded pot) for 30 min.

3. Then section into 8 balls & let the balls of dough rest under a damp towel for 10 minutes.

~Form the Nikuman~ (excellent instructions on the video)

4. Warm up a pot with about an inch of water- just so it doesn't rise to level of the steamer basket (have it warm, not boiling) & turn off the burner.  Put 4 Nikuman on wax or parchment paper and place them on a steamer basket in this warmed pot with space to rise.  Put the lid on the pot and wait 10-20 minutes.

5. Then turn the water to a boil.  Once it has reached a boil, turn off the burner and let the lidded pot rest for 15 minutes. ~Done!~

Other tips:

For a faster turn out of the steamed buns, stacked steamer baskets are sold.  This way you can steam more than 4 at a time.

I really loved the recipe provided by "Cooking with Dog".  The Nikuman were a fancy little treat & a definite must for our Japanuary.  I used leftover Curry for the filling.