Snowman Shaped Nikuman (Steamed Bao). Great recipe for Snowman Shaped Nikuman (Steamed Bao). This is a recipe I made in the same spirit as my red nosed reindeer steamed meat buns. I made the dough and filling so that it tastes good even after leaving them for a while, so that the buns can be made in advance for parties.

See recipes for Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) too. Steamed pork buns, known as 'Nikuman' or 'Butaman' in Japanese, are very soft steamed buns filled with a pork mince mixture. They originated in China and were then adapted into Japanese cuisine where they were given the name "Nikuman". You can have Snowman Shaped Nikuman (Steamed Bao) using 27 ingredients and 18 steps. Here is how you cook it.

Ingredients of Snowman Shaped Nikuman (Steamed Bao)

Prepare of The dough:.
You need 170 grams of Cake flour.
Prepare 80 grams of Bread (strong) flour.
It's 1 tsp of Baking powder.
Prepare 1/4 tsp of Salt.
Prepare 2 tbsp of Sugar.
It's 50 ml of Milk.
You need 1 tbsp of Vegetable oil.
Prepare 100 ml of Lukewarm water.
It's 1 tsp of Dried yeast.
Prepare of For the chicken-chili sauce filling:.
Prepare 200 grams of Chicken breast meat (skinless).
You need 1 dash of Salt and pepper.
You need 1 tsp of Sake.
You need 1 tbsp of each Egg white, katakuriko.
It's 1 of Egg (leftovers from the egg whites).
Prepare 3 tbsp of Chinese soup stock.
It's 2 tbsp of Ketchup.
Prepare 1 tsp of each Sugar, katakuriko.
Prepare 2 tsp of each Soy sauce, sake.
You need 1 of piece/clove each Ginger, garlic.
Prepare 1/3 of Spring onion.
It's 1/2 tsp of Doubanjiang.
It's of Decorative parts:.
Prepare 6 of Eyes: Raisins.
You need 1 dash of Nose: Carrot.
It's 2 tsp of Hat: Aonori.

Also known as kareeman, Japanese steamed curry buns are filled with vegetable mixture and curry-flavored mince. These buns resemble steamed pork buns, but for the steamed curry buns you can use any type of minced meat. In this recipe, we shall use pork mince, and you can also make the recipe vegetarian. Steamed buns with roast pork filling (Steamed pork buns, or char siu bao, or chuuka manjuu, or nikuman) I've posted several such recipes here, such as for New York style bagels , homemade pizza , and chocolate peanut butter cups.

Snowman Shaped Nikuman (Steamed Bao) step by step

Combine the dry ingredients in a bowl. Make a well in the middle, and put the salt on the edge. Dissolve yeast in lukewarm water, pour into the well and mix with cooking chopsticks..
Keep mixing and kneading until the surface of the dough is smooth. If the dough sticks to your hands, add a little bread flour. Form into a ball, and leave to rise for 1 to 1 1/2 hours covered with plastic..
Cut the chicken into 1.5 cm pieces, add salt, pepper, and sake and mix well. Add the egg white and rub in. Add the katakuriko and mix..
Combine the chili sauce ingredients. Mince the ginger, garlic, and leek..
Add 1 tablespoon of oil to a heated frying pan. Add the chicken in one lump, spread it out and brown on each side (no need to cook it all the way through) and transfer to a plate..
Add 1 teaspoon sesame oil to the same frying pan and stir fry the ginger and garlic. Add in the doubanjiang and keep stir frying. Return the chicken to the pan, and cook while breaking it apart..
Add the combined sauce ingredients, and stir and simmer until thickened..
Add the egg yolk left over from using the egg white in Step 3 and mix it through. Adding the egg makes it milder. Transfer to a plate and leave to cool..
Take out the risen dough and punch down to deflate. Take out 30 g of the dough and mix with the aonori seaweed powder to make the dough for the hats..
Divide the remaining dough into 6 portions. Take off 20 g of dough from each portion, to make a total of 12 portions of dough. The big pieces will be the bodies, and the small pieces the heads..
Roll a larger piece of dough out to abut 10 cm diameter with a rolling pin and wrap the filling in it. For detailed instructions, see..
Place the filled dough with the seam sides down on 10x10cm squares of parchment paper. Attention: Keep the dough covered with plastic wrap to prevent drying out..
Fill the smaller pieces of dough in the same way. Just use a little bit of filling, about 1 piece of chicken worth..
Put the small pieces on top of the large pieces..
Roll the piece of dough with the aonori seaweed into a 10 cm log, and cut into 6 portions..
Stick the 'hats' off-center. Cut the raisins into half lengthwise and push in to make the eyes. Make holes with a bamboo skewer and push in a small piece of carrot for the nose..
Put the buns in a steamer, cover with a lid that's been covered with a kitchen towel to prevent condensation from dripping on the buns, and steam over high heat for about 10 minutes. The buns in the photos are a bit too close together....
I also have a recipe for reindeer steamed buns. To reheat the buns, microwave (for one bun) for 40 seconds..

Fold over each round and then use a rolling pin to gently flatten the dough to form the bun shape. After this time, the bao buns should have puffed up slightly. To steam the buns Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Punch down dough, and spread out on a floured board. Stretch and pinch until it shaped completely.