Recipe of Favorite Steam meat buns

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, steam meat buns. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Steamed buns are definitely one of those dishes. These nikuman are so fresh tasting and satisfying! I used to buy frozen meat buns at Asian markets in the DC area but now I can make fresh tasty. Hello guys another easy recipe our all time favorite steamed meat buns hope you like it and dont forget to subscribe and like thank you.

Steam meat buns is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Steam meat buns is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have steam meat buns using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Steam meat buns:

1. Prepare 225 g warm water
2. Make ready 375 g Plain flour
3. Make ready 2 g yeast
4. Take Minced beef 200d
5. Prepare half onion finely chopped
6. Take 1 table spoon soy sauce
7. Prepare tea spoon sugar
8. Get teaspoon salt
9. Prepare pinch ground Sichuan pepper
10. Take drop sesame oil
11. Get pinch white petter
12. Take pinch chilli
13. Prepare some finely chopped cabbage

Use meat that is half fat and half flesh for the most tender filling. Steamed Pork Buns Steamed Meat Steamed Dumplings Good Food Yummy Food Snacks Korean Food Japanese Food Japanese Recipes..meat buns are made with the same incredibly light and fluffy dough used to make bao buns, here You can even make and steam the buns ahead of time, then just refresh them in the steamer before. Steamed buns tend to go firm and hard when they are cold. To regain their softness and fluffiness, you can simply reheat them in the steamer.

Steps to make Steam meat buns:

1. In a large bowl, dissolve yeast in water. Add some sugar to feed the yeast. Mix together the plain flour and yeast water, and knead the dough well for 2 to 3 minutes. Cover with cling film and set aside for 30 minutes.
2. After 30 minutes, knead the dough again, you should notice it becomes slightly softer comparing to before resting. Cover with cling film and set aside for another 90 minutes.
3. Now you can take a break or work on the filling right a way. Mix together your chopped vegetables, minced beef, sesame oil, soy sauce and a pinch of salt and all other spices. I used a food processor here her it should work just fine without one.
4. Once more, dust your work surface with a small amount of flour to prevent the dough from sticking. Next, pick up the dough and pock through a hole in the centre, then runt the dough with your hands to make a donut shape. This makes it easy to separate the dough in to equal sized pieces. Flatten each one of your dough balls and place some filling in the centre. Gather the dough at the top and pinch the top a couple of times to close your meat bun! 1. Once done, let them rest for another hour before steaming.
5. Steam for 20 minutes and let rest for 5 minutes (without removing the lid) and its done! You should steam all the buns you made. Save them in the fridge if you couldn't finish them in one go. Next time, steam it for 5 minutes to heat it up, and it should be ready to serve.

Steamed buns tend to go firm and hard when they are cold. To regain their softness and fluffiness, you can simply reheat them in the steamer. Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. You could even use ground / mince meat - just cook with the eschallot. For veg options, try sauteed mushrooms or vegetables.

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