We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The process requires a bit of time, but it is definitely worth it!

How to Make Nikuman
https://cookingwithdog.com/recipe/nikuman/

(8 pieces)
- Dough -
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)

- Meat Mixture -
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)

8 sheets of Baking Paper (2x2 in/5x5cm)

** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).

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寒い日に食べたくなるホッカホカの肉まんを作ります。手作りすると皮もあんも絶品です。作るのに時間がかかりますがとっても美味しいので是非作ってください。

肉まんの作り方
https://cookingwithdog.com/ja/recipe/nikuman/

＜材料＞
-生地-
・中力粉：250g
・インスタントドライイースト：小さじ1 (予備発酵のいらないドライイースト)
・ベーキングパウダー：5g
・砂糖：25g
・塩：二つまみ
・ごま油：大さじ1
・ぬるま湯：130ml（椎茸とエビの戻し汁を含む）

-肉あん-
・豚肩ロース薄切り：150g
・塩：小さじ1/2
・コショウ：少々
・砂糖：小さじ1
・しょう油：小さじ1
・オイスターソース：小さじ1
・五香粉：小さじ1/8
・片栗粉：大さじ1
・ごま油：小さじ1
・キャベツ：100g
・長ねぎ：40g
・しょうがみじん切り：大さじ1
・干ししいたけ：2枚
・干しエビ：5g

オーブンペーパー：5×5cm　8枚

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