Nikuman Steamed Beef Buns Recipe

All-purpose flour: The base ingredient for the dough, providing structure and texture.

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast and adds a slight sweetness to the dough.

Dry yeast: Leavening agent that helps the dough rise.

Baking powder: Additional leavening to ensure the buns are light and fluffy.

Salt: Enhances the flavor of both the dough and the filling.

Ground beef: The main protein for the filling, providing a rich and savory taste.

Chopped onion: Adds sweetness and depth to the filling.

Chopped green onions: Adds a fresh, slightly sharp flavor to the filling.

Soy sauce: Adds umami and saltiness to the filling.

Oyster sauce: Contributes a deep, savory flavor to the filling.

Sesame oil: Adds a nutty aroma and richness to the filling.

Pepper: Adds a hint of spice to the filling.

When kneading the dough, ensure it reaches a smooth and elastic consistency. This can be achieved by kneading for about 10 minutes. If the dough is too sticky, add a little more flour; if it's too dry, add a few drops of water. Proper kneading helps develop the gluten structure, which is essential for achieving a light and fluffy texture in the steamed buns.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the buns a chewier texture.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• sugar - Substitute with honey: Honey can provide a different sweetness profile and add moisture to the dough.

• dry yeast - Substitute with fresh yeast: Fresh yeast can be used in a 2:1 ratio to dry yeast and may give a slightly different flavor.

• baking powder - Substitute with baking soda: Use half the amount of baking soda and add a small amount of acid like lemon juice or vinegar to activate it.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and a bit of umami.

• ground beef - Substitute with ground pork: Ground pork is commonly used in Asian buns and can provide a similar texture and flavor.

• chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to regular onions.

• chopped green onions - Substitute with chives: Chives have a similar flavor profile and can be used in the same quantity.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce is sweeter but can provide a similar depth of flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used, though it will not have the same nutty flavor as sesame oil.

• sugar - Substitute with maple syrup: Maple syrup can add a different sweetness and a slight maple flavor.

• salt - Substitute with miso paste: Miso paste can add a salty and umami flavor to the filling.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor and is often used in Asian cuisine.

• Allow the Nikuman Steamed Beef Buns to cool completely at room temperature before storing. This prevents condensation from forming, which can make the buns soggy.

• For short-term storage, place the cooled buns in an airtight container. Store them in the refrigerator for up to 3 days. Reheat by steaming them for 5-7 minutes until they are warmed through.

• For longer storage, freezing is the best option. Individually wrap each bun in plastic wrap to prevent freezer burn and to maintain their shape. Place the wrapped buns in a freezer-safe bag or container, ensuring to remove as much air as possible before sealing.

• Label the container with the date to keep track of freshness. The buns can be frozen for up to 2 months without significant loss of quality.

• When ready to enjoy, do not thaw the buns at room temperature as this can make them soggy. Instead, steam the frozen buns directly for 15-20 minutes until they are heated through and soft.

• If you prefer using a microwave, place a damp paper towel over the frozen bun and microwave on medium power for 1-2 minutes. This helps to retain moisture and prevents the bun from drying out.

• For an extra touch of freshness, you can brush the buns lightly with sesame oil before reheating to enhance their flavor and give them a slight sheen.

• Steaming Method:

  • Place the leftover nikuman in a steamer basket lined with parchment paper.
  • Steam over boiling water for about 10 minutes until they are heated through.
  • This method helps retain the moisture and soft texture of the buns.

• Microwave Method:

  • Wrap each bun in a damp paper towel.
  • Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.
  • The damp paper towel helps to keep the dough from drying out.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the nikuman in aluminum foil to prevent them from drying out.
  • Place them on a baking sheet and heat for about 10-15 minutes.
  • This method is great if you want a slightly crispier exterior.

• Pan Method:

  • Heat a non-stick pan over medium heat and add a small amount of water.
  • Place the buns in the pan and cover with a lid.
  • Steam for about 5-7 minutes until heated through.
  • This method combines steaming and slight toasting, giving a unique texture.

• Air Fryer Method:

  • Preheat your air fryer to 320°F (160°C).
  • Place the nikuman in the basket, ensuring they are not touching.
  • Heat for 5-7 minutes, checking halfway to ensure they are evenly heated.
  • This method gives a slightly crispy exterior while keeping the inside moist.

• Mixing bowl: Use this to combine the flour, baking powder, and salt, as well as to mix the yeast mixture into the dough.

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like sugar, yeast, baking powder, salt, soy sauce, oyster sauce, sesame oil, and pepper.

• Whisk: Useful for mixing the warm water, sugar, and dry yeast together.

• Wooden spoon: Handy for stirring the dough mixture before kneading.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth.

• Plastic wrap: To cover the dough while it rises, preventing it from drying out.

• Knife: For chopping the onions and green onions finely.

• Cutting board: A sturdy surface to chop the onions and green onions.

• Steamer: To steam the buns until they are cooked through.

• Parchment paper: To place under the buns in the steamer to prevent sticking.

• Rolling pin: To flatten each piece of dough before adding the filling.

• Spoon: For placing the filling into the center of each flattened dough piece.

• Timer: To keep track of the rising time for the dough and the steaming time for the buns.

Prepare the filling in advance: Mix the ground beef, chopped onions, and seasonings the night before to save time on the day of cooking.

Use a stand mixer: Let a stand mixer knead the dough for you, reducing manual effort and ensuring a smooth dough.

Pre-cut parchment squares: Cut parchment paper into squares beforehand to place under each bun in the steamer, preventing sticking and saving time.

Batch steaming: Steam multiple buns at once if your steamer is large enough, cutting down on overall cooking time.