Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 avocado, diced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tbsp. cornstarch
- 1 tbsp. water
- 1 package of store-bought or homemade Nikuman dough
Special equipment needed:
- Steamer basket
Step-by-step instructions:
1. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Set aside.
2. In a separate bowl, mix cornstarch and water until smooth. Set aside.
3. Heat a skillet over medium-high heat. Add shrimp and cook until pink and cooked through, about 3-4 minutes.
4. Add the soy sauce mixture to the skillet and stir until the shrimp is coated. Cook for an additional 2 minutes.
5. Add diced avocado, green onions, and cilantro to the skillet. Stir until combined.
6. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
7. Remove the skillet from heat and let the filling cool.
8. Roll out the Nikuman dough into 12 equal-sized balls.
9. Flatten each ball into a circle and add a spoonful of the shrimp and avocado filling to the center.
10. Pinch the edges of the dough together to seal the filling inside.
11. Place each Nikuman into a steamer basket and steam for 10-12 minutes, or until the dough is cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Steamer basket: High heat
Serving size:
Makes 12 Nikuman
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 22g
Protein: 12g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add diced bell peppers or carrots to the filling for added crunch.
- Use different herbs such as basil or mint instead of cilantro.
- Add a dash of hot sauce or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to seal the edges of the Nikuman tightly to prevent the filling from leaking out during steaming.
- If using store-bought Nikuman dough, let it come to room temperature before rolling it out.
- Serve with soy sauce or sweet chili sauce for dipping.
Storage instructions:
Store leftover Nikuman in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place Nikuman in a steamer basket and steam for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange Nikuman on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with a side of steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the dough is too sticky, dust it with flour before rolling it out.
- If the filling is too watery, add more cornstarch to thicken the sauce.
Food safety advice:
- Make sure to cook the shrimp thoroughly before adding it to the filling.
- Store leftover Nikuman in the refrigerator and consume within 3 days.
Food history:
Nikuman is a popular Japanese steamed bun filled with meat or vegetables. It is often sold at street vendors and convenience stores in Japan.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve as a snack or appetizer.
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Region: Japanese