Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 pound ground chicken
- 1/2 cup chopped scallions
- 1/4 cup soy sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 1/4 cup cold water
Special equipment needed:
- Steamer basket
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, warm water, sugar, yeast, salt, and vegetable oil. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. In a separate bowl, mix together the ground chicken, scallions, soy sauce, sriracha sauce, sesame oil, and grated ginger.
4. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
5. Roll out the dough into a long cylinder and cut into 12 equal pieces.
6. Roll each piece into a ball and flatten with a rolling pin into a circle.
7. Spoon 2 tablespoons of the chicken mixture onto the center of each circle.
8. Brush the edges of the circle with the cornstarch slurry and fold the dough over the filling, pinching the edges to seal.
9. Place the nikuman in the steamer basket and steam for 15-20 minutes until fully cooked.
10. Serve hot.
- Time:
Preparation time: 45 minutes
- Cooking time: 15-20 minutes
Temperature:
- Steamer basket: medium-high heat
Serving size:
- Makes 12 nikuman
Nutritional information:
- Calories: 230
- Fat: 8g
- Carbohydrates: 28g
- Protein: 12g
Substitutions for ingredients:
- Ground chicken can be substituted with ground pork or beef.
- Scallions can be substituted with chopped onions or leeks.
- Sriracha sauce can be substituted with any hot sauce of your choice.
Variations:
- Add diced vegetables such as carrots or bell peppers to the chicken mixture.
- Use a different protein such as shrimp or tofu.
Tips and tricks:
- Make sure the dough is fully rested before rolling it out to prevent it from shrinking back.
- Use a damp cloth to cover the dough while it rests to prevent it from drying out.
- Brushing the edges of the dough with the cornstarch slurry helps to create a tight seal.
Storage instructions:
- Store leftover nikuman in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover nikuman in the microwave or steamer until heated through.
Presentation ideas:
- Serve the nikuman on a platter with a side of soy sauce for dipping.
Garnishes:
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it becomes smooth and elastic.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes easy to handle.
Food safety advice:
- Make sure the chicken is fully cooked before serving to prevent foodborne illness.
Food history:
- Nikuman is a popular Japanese street food that originated in China.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Japanese