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Cinq brioches vapeur farcies à la viande, dont une coupée en deux, servies sur une assiette.

Nikuman – Japanese Steamed Pork Buns

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5/5 (37)
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Course: Dim sum
Cuisine: Japanese
Servings: 10 nikuman
Calories: 252kcal
Author: Marc Winer

Ingredients

Dough

  • 150 g bread flour (10–12% protein)
  • 150 g pastry flour (5–10% protein)
  • 30 g sugar
  • 3 g salt
  • 6 g dry yeast
  • 3 g baking powder
  • 90 g warm water 35-38 °C
  • 65 g sake
  • 20 g vegetable oil

Filling

  • 350 g ground pork about 30% fat
  • 150 g onion finely chopped
  • 150 g bamboo shoots precooked, diced
  • 15 g dried shiitake mushrooms rehydrated, diced
  • 5 g ginger grated
  • 2.5 tablespoons light soy sauce
  • 1.5 tablespoons oyster sauce
  • 2.5 tablespoons cooking sake
  • 1.5 teaspoons Wei-pa or chicken bouillon paste
  • 1.5 tablespoons sugar
  • 1.5 tablespoons sesame oil
  • salt and pepper to taste
US Customary - Metric

Procédé

Make the dough

  • In a bowl, whisk together the two flours, sugar, salt, dry yeast, and baking powder.
    150 g bread flour (10–12% protein), 150 g pastry flour (5–10% protein), 30 g sugar, 3 g salt, 6 g dry yeast, 3 g baking powder
    Ingrédients secs dans un bol en verre, huile et autres petits bols sur une table en bois.
  • Add the sake and about two-thirds of the warm water; stir, then add just enough of the remaining water to form a shaggy dough.
    90 g warm water, 65 g sake
    Bol de farine et liquide en cours de mélange avec une cuillère sur une table en bois.
  • Knead on the counter for 10 minutes, work in the vegetable oil, then knead for another 5 minutes until the dough is smooth.
    20 g vegetable oil
    Boule de pâte crue sur une table en bois farinée.
  • Shape the dough into a ball, cover, and let rise for 15 minutes at 30 °C.

Make the filling

  • Rehydrate the shiitake mushrooms, chop the onion and bamboo shoots, and grate the ginger.
    150 g onion, 150 g bamboo shoots, 15 g dried shiitake mushrooms, 5 g ginger
    Oignons hachés, couteau, gingembre râpé, champignons dans un bol et râpe sur une planche en bois.
  • In a bowl, combine the ground pork, prepared vegetables, soy sauce, oyster sauce, cooking sake, Wei-pa, sugar, sesame oil, salt, and pepper. Mix until sticky, then divide into 10 portions.
    350 g ground pork, 2.5 tablespoons light soy sauce, 1.5 tablespoons oyster sauce, 2.5 tablespoons cooking sake, 1.5 teaspoons Wei-pa, 1.5 tablespoons sugar, 1.5 tablespoons sesame oil, salt and pepper

Shaping and steaming

  • Punch down the dough, divide into 10 pieces, shape each into a ball, cover, and rest for 10 minutes.
  • Flatten each piece into a round, keeping it thicker in the center; add a portion of filling, pleat to seal, then set each bao on a square of parchment paper.
    Rouleau à pâtisserie et pâte étalée sur une table en bois farinée.
  • Let the bao rise for 10 to 15 minutes at 35 °C.
    Boules de pâte crue disposées sur une planche en bois farinée, prêtes à être cuites.
  • Steam the bao over rapidly boiling water for 15 minutes, remove from the steamer, and serve hot.

Notes

  • Blanching bamboo shoots for 10 seconds removes their astringency and intensifies their aroma.
  • Keeping the dough slightly thicker in the center prevents tearing when the filling releases juices during steaming.

Nutrition

Calories: 252kcal | Féculents: 28g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Graisses trans: 0.01g | Cholesterol: 25mg | Sodium: 189mg | Potassium: 175mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
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