Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1/4 cup soy milk
- 1/2 teaspoon salt
- 1/2 cup finely chopped cabbage
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped shiitake mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
Special equipment needed:
- Steamer basket
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and yeast. Mix well.
2. Add warm water, vegetable oil, soy milk, and salt. Mix until a dough forms.
3. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. In a separate bowl, mix together cabbage, carrots, onions, shiitake mushrooms, soy sauce, and sesame oil.
6. In a small bowl, mix cornstarch and water to make a slurry.
7. Divide the dough into 8-10 equal pieces.
8. Roll each piece into a circle about 4 inches in diameter.
9. Place a spoonful of vegetable filling in the center of each circle.
10. Brush the edges of the circle with water and pinch the edges together to seal the filling inside.
11. Place the nikuman in a steamer basket and steam for 15-20 minutes.
12. Brush the tops of the nikuman with a little bit of vegetable oil to give them a shiny appearance.
- Time:
Preparation time: 45 minutes
- Cooking time: 15-20 minutes
Temperature:
- Steamer basket: 100°C (212°F)
Serving size:
- 8-10 pieces
Nutritional information:
- Calories: 150 per piece
- Fat: 5g
- Carbohydrates: 23g
- Protein: 3g
Substitutions for ingredients:
- Soy milk can be substituted with any other plant-based milk.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Meat lovers can add ground pork or beef to the vegetable filling.
- Sweet potato or pumpkin can be added to the vegetable filling for a sweeter taste.
- Curry powder can be added to the vegetable filling for a spicier taste.
Tips and tricks:
- Make sure the dough is kneaded well to ensure a fluffy texture.
- Don't overfill the nikuman or they may burst open during steaming.
- Brushing the tops of the nikuman with vegetable oil will give them a shiny appearance.
Storage instructions:
- Nikuman can be stored in the refrigerator for up to 3 days.
- To freeze, wrap each nikuman in plastic wrap and store in a freezer-safe container for up to 1 month.
Reheating instructions:
- To reheat, steam the nikuman for 5-7 minutes or microwave for 1-2 minutes.
Presentation ideas:
- Arrange the nikuman on a plate with a side of soy sauce for dipping.
Garnishes:
- Chopped green onions or cilantro can be sprinkled on top of the nikuman for added flavor.
Pairings:
- Serve with a side of miso soup or a simple salad.
Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables
Troubleshooting advice:
- If the dough is too dry, add a little bit more warm water.
- If the nikuman burst open during steaming, reduce the amount of filling in each one.
Food safety advice:
- Make sure the filling is cooked thoroughly before filling the nikuman.
- Store nikuman in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Nikuman is a popular Japanese snack food that originated in China.
Flavor profiles:
- The dough is soft and fluffy while the vegetable filling is savory and slightly sweet.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Japanese