My original nikuman recipe was good, but I have had time to do some internet research, eat oodles of them over several trips home to Tokyo, and have made other doughy items that have given me pause for thought.
This updated recipe, though pretty close to my first, has been tweaked for even more toothsome bites. Once you get the hang of pleating the dough around the meat (which you will by bun number 2), these are actually quite easy to put together. And they will not fail to impress.
Makes 6 dinner sized buns
3 Tbsps cornstarch topped up with enough flour to make 1 1/2 cups total
1 Tbsp baking powder
1 Tbsp sugar
2 tsps sesame oil
a little less than 1/2 cup of water
Measure the dry ingredients into a bowl.
Add the liquids and, using your hand or a stand mixer with the dough hook attachment, mix everything together until it all comes together and forms a smooth and shiny ball. Cover with plastic film and let rest for an hour.
Once the dough has rested and the filling is made, divide the dough into 6 pieces.
Flatten each piece into a round with a rolling pin, leaving the very center of the round slightly thicker than the edges. This will be the bottom
Filling
10 oz ground pork
1/2 cup finely chopped cabbage or chopped spinach
1 Tbsp finely chopped scallion
1 Tbsp sake
1/2 tsp soy sauce
1 Tbsp oyster sauce
1/2 tsp sesame oil
1 tsp grated ginger
1 finely chopped clove garlic
1/2 tsp sesame oil
3 Tbsps ice cold water or chicken stock
Mix all the filling ingredients except for the water together until well combined.
Add the ice water (or stock) and stir together until the liquid has been mostly absorbed by the pork. Set aside to rest for 15 minutes, or while you roll out the dough as described above.
Form the meat mixture into 6 meatballs - this will simplify assembly.
To assemble, check out the video linked with my original recipe.
As you fill each dough round, and pleat it shut, place it on a parchment or cabbage leaf lined bamboo steamer.
Once all 6 nikuman are ready, place the bamboo steamer, covered, over a pan filled with water. The water should not touch the bottom of the steamer.
Turn the heat to medium and steam for 20 minutes.
Turn off the heat and let sit for an additional 5 minutes before taking the cover off and serving, with soy sauce on the side for dipping purposes.
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