Today we’re making a Halloween version of Nikuman, which is Japan’s version of the Chinese Steamed Meat Bun called Char Siu Bao. These steamed mummy buns are the perfect idea for a cool and fun Halloween party! Subscribe for more videos! http://goo.gl/18SB8p
Dried shiitake mushrooms : https://goo.gl/h9QJSv
Nori : https://goo.gl/bgMmJ3
Oyster sauce : https://goo.gl/GspWNo
Cooking sake : https://goo.gl/cg1qv9
Squid Ink : https://goo.gl/DNE4rN
1 cup cake flour
1/2 cup bread flour
1 tsp dry yeast
1 tbsp sugar
1/4 tsp salt
1/2 cup lukewarm water
1/2 tbsp vegetable oil
1/2 tbsp squid ink
3 slices cheese
1/2 sheet nori
6 oz (165g) ground pork
3 dried shiitake(soak overnight and reserve liquid)
1 stub ginger
2 tbsp bamboo shoots
1 tbsp sake
1 1/2 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
Combine dry ingredients in a bowl. Add the lukewarm water a little at a time, mixing with your hands in between additions. You want to slowly incorporate the water into the flour mixture. Shape the dough into a ball. Divide into two.
Add oil to one portion of dough. Flour your work surface and knead until it’s slightly firm like an earlobe. Divide into two. Pour in squid ink into one portion and knead until color is evenly incorporated. Lightly cover the dough in wrap and set aside at room temperature for 30 minutes.
To make the filling, finely chop the onion, bamboo shoots and shiitake mushrooms. Add in ground pork, ginger juice, soy sauce, sake, oyster sauce and sesame oil. Mix well.
Flour your work surface and place the dough that has risen onto the surface. Divide into three and shape into round balls. Take one ball of dough and flatten with your hand. Start rolling it flat outwards making sure not to make the center too thin. Put a spoonful of filling onto the center of the dough and wrap the dough completely around the meat. Dab a little oil to secure the wrap. Place the dough with the smooth side up onto a piece of parchment paper. Repeat with the rest of the dough and ingredients to make 5 buns.
Take the leftover dough and flatten out to a rectangle. Cut out strips about 1/2 inch thick to make bandages. Place these strips over the buns keeping some space open for the eyes. Rest the dough for 20 minutes. Then steam with high heat for 15 minutes.
Cut out circles out of the cheese slices with a round cookie mold. Then cut out circles with the nori sheets. Stick the nori circles onto the cheese. Once buns are done, let them cool for about 10 minutes before putting on the cheese eyes. Enjoy!
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