Japanese Nikuman (Steamed Pork Buns/dumplings)

Japanese Nikuman (Steamed Pork Buns)

Buns

1 ¾   cup of floor

3 teaspoons of sugar

1 teaspoon of salt

2 teaspoons of yeast

1 teaspoon of baking powder

½ - 1 cup of Chicken broth

1 – 2 teaspoons of oil

Directions:

1.      Mix together all dry ingredients

2.      Add enough broth to create a soft dough. Add oil

3.      Knead for 10 minute until the dough is very soft

4.      Cover dough in bowl with plastic wrap, and cover for 10 min until dough is doubled in size

5.      Press down the dough to release air and knead for 1 minute. Separate into 16 equal sized balls, and cover with moisten paper towel.

Stuffing:

1 tube of mild pork sausage

1 ½ tablespoon of soy sauce

3 teaspoons of fish sauce

1 cup of cooked and sliced cabbage

¾ cup of chopped green onions

2 teaspoons of sugar

1 tablespoon of corn starch     

A pinch of black peeper

Direction:

1.      Mix all ingredients well

2.      Take a dough ball and with a rolling pin, roll to a 3 inch diameter circle.

3.      Take 2 tablespoons of filing and place in middle of circle.

4.      Take 2 opposite ends of the dough, bring it up towards the middle and pinch together. Continue to do this for all sides, and twist at top when ball is closed. Repeat this step fo all dough balls.

5.      Heat a steamer to medium high, and place about 5 dumplings in steamer. Steam for 15 minute or until meat is cooked. Repeat for remaining dough balls.

6.      Serve hot with the favorite sauce. Enjoy!