Nikuman (Steamed Pork Buns) 肉まん

subheading: For the dough:

10.6 oz all-purpose flour (plain flour) (plus more for dusting; 300 g (10.6 oz) is ROUGHLY 2 ⅓ cups)

2 scant Tbsp sugar ("scant” 2 Tbsp means “just barely” 2 Tbsp. 2 Tbsp granulated sugar is 25 grams but we only need 20 grams)

½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

1 tsp baking powder

1 tsp instant yeast

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

160 to 170 ml water (start with 160 ml of water and add more if needed; depending on the weather, you might need more or less)

subheading: For the filling:

2 dried shiitake mushrooms

½ cup water

1 green onion/scallion

6.3 oz cabbage (4 leaves)

1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

¾ lb ground pork

1 knob ginger (Roughly 1" or 2.5 cm or 15 g)

1 tsp sugar

1 Tbsp sake

1 Tbsp soy sauce

1 Tbsp sesame oil (roasted)

1 Tbsp potato starch/cornstarch

freshly ground black pepper

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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