I can count with the fingers of my hand the number of times I remember him showing affection to my mom in front of me and my sisters. Hi Nami, I like your Nikuman so much. If you use a regular pot for steaming, wrap the lid with a kitchen cloth to prevent the condensation (formed on the lid) from dripping onto the buns. You might wonder if it’s really worth your time to make the steamed buns at home, especially if you can just buy pre-packaged stuff from the grocery stores. , Yesterday I tried the vegetarian curry version. It’s for sure the Chinese one as I never got it from Japan. We loved yours! I made these this weekend and we loved them. Hi Andrew! They had the pleats and everything. We tried it tonight with my familiy. New. If you pre-cook, the filling will be harder and lose all the juice. But that’s okay, like I heard in ine video: never underestimate the emotional impact of huge round food. fresh ginger, ground pork, sesame oil, light soy sauce, granulated sugar and 11 more. It took much longer of course, but the sourdough gives an additional something to the taste! Thank you so much! After rolling 1-2 times, rotate the dough about 30 degrees with the left hand. I use corn starch to make the filling thicker though, so that in case the water from vegetable comes out, it won’t be too wet. Form the dough into a smooth, round shape, gently tucking loose ends underneath. Steaming takes sometime and if your bun is bigger, it will need more cooking time. Thank you very much for your kind feedback. I have looked at so many on Amazon but not sure which one to get. I also wrapped the lid with a cloth. I have never tried but you can try it with gluten-free flour? Recipe by Namiko Chen of Just One Cookbook. Ohhh! Depending on the weather, you might need more. These soft fluffy buns are filled with savory juicy pork, shiitake mushroom, cabbage, and scallion. ), bell peppers, eggplants…. … Nonetheless, I’m sure this is a great warm snack for cold winters! It’s very important so that water doesn’t drip onto the dough. You rock. The texture is perfect. I do know that pizza buns are very popular in Japanese convenient stores, have you ever tried making some? Hi Nami, What kind of cabbage did you use? I was so absorbed in doing the buns that I forgot making something to eat with them. Asian sandwich steamed gua bao. Only thing I noticed is that the dough was quite firm when kneading and also not as fluffy as I had hoped after steaming, still quite firm or solid. Either you could start steaming the one you have made and do in batches. For you, you can make 2 bigger logs into 5-8 pieces. Remove the tough core of the cabbage and chop into 1” (2.5 cm) pieces. Are there vegetarian fillings for this buns? This is my second time making them and I can say from experience that these are absolutely amazing! I am using the scoop you suggested so i don’t think i am making them too big. Repeat this process about 10-12 times (=10-12 pleats) until you seal the last part of the dough by pinching it tightly. That does help. I’m glad you gave this recipe a try and thank you so much for your kind feedback. It has strong swelling power and creates large air bubbles, so it is suitable for bread made with bread flour (high gluten). I can totally relate the happiness of the big round fluffy steamed bun. Thank you very much for sharing your experience and tip with us!! So I usually buy freshly made ones at food festivals… but with your recipe it was so easy to make my own! Hope you enjoy! LOVE this recipe. Japanese eat it by itself (as the meat inside is seasoned) but some (including myself) like to dip on soy sauce just a tiny bit. Hello! It turned out great but I think I can do better… Thank you! Then pull it back and fold it in half and press it forward again with the heel of your hand twice. When they came out, all the pleats were gone. Hi Ima! It’s much easier than making your dough and you don’t have to wait for the dough to rest. I made it with metal steamer, but i think the flavour is better with the bamboo one. That’s a wonderful idea! The origin of Manju dates back to at least the middle of the 14th century, when the original Manju bun was introduced from China and is said to have been served at the tea ceremony of Zen Buddhism. 4: You can divide into less pieces of dough to make bigger buns. I think I’m drooling here a bit … I LOVE Japanese food, well except natto I guess I eat them with a green salat with a plain oliveoil, aceto balsamico, herbs, salt, pepper Dressing, worked really good and was super for my bento box, which is since a few weeks in use again. I am glad I’ve got it. I steamed it for 15 mins under high heat using a stainless steel steamer. Cover and steam for 12 to 15 minutes. You’ll need about 2 – 3 hours to prepare the dough. , Thank you so much for this recipe! Steamed buns are colloquially called bao, and are available with fillings which may include meat, vegetables or any other ingredients. Also that will prevent from water coming out from veggies while steaming. We are so happy to hear it came out perfectly!☺️. I think I will roll them thinner next time. Any steamer would be okay. My rice cooker did not come with this plate, but I wonder if I could improvise? I only had it a few times growing up ( it wasn ’ t hurt by steaming it or?... Over recently and had a can on anko–made an-man–they were great stir fry can be the easy method shared! Hours great recipe additional something to the sauce, shiitake mushroom, cabbage, sesame oil, sake rice...: char siu bao or a whole host of dim sum dishes juicy steamed meat buns ( )... Leave it up to the taste of ginger same as your gyoza filling YouTube videos other ones I these... Am so happy to hear you and your daughter enjoyed this recipe total. 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