NIKUMAN (STEAMED BEEF BUNS)

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Traditional Japanese recipe, delicious steamed buns filled with beef. You can add some mustard-like topping to serve.

Provided by Mike Córdova

Time 2h20m

Yield 6

Number Of Ingredients 16

1 cup milk
½ cup white sugar
1 (16-ounce bag) steamed bun flour
½ teaspoon salt
1 tablespoon olive oil
1 pound ground beef
½ cup diced shiitake mushroom caps
1 stalk green onion, diced
1 tablespoon cornstarch
1 teaspoon white sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
½ teaspoon salt
⅛ teaspoon Chinese five-spice powder
1 pinch ground black pepper

Steps:

  • Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
  • Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
  • Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
  • Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
  • Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
  • Cover each meatball with a dough circle, pinching the edges to close.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 21.6 g, Cholesterol 50.6 mg, Fat 13 g, Fiber 0.3 g, Protein 14.5 g, SaturatedFat 4.5 g, Sodium 507.1 mg, Sugar 19.5 g

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