Nikuman Steamed Beef Buns Recipe

All-purpose flour: This is the base for the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough and filling.

Instant yeast: Helps the dough rise, making it light and fluffy.

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

Milk: Adds richness and tenderness to the dough.

Vegetable oil: Keeps the dough moist and adds a slight richness.

Ground beef: The main protein for the filling, providing a savory flavor.

Soy sauce: Adds umami and saltiness to the filling.

Sesame oil: Adds a nutty, aromatic flavor to the filling.

Garlic: Provides a pungent, savory flavor to the filling.

Ginger: Adds a fresh, spicy note to the filling.

Green onions: Adds a mild, onion-like flavor and a bit of color to the filling.

When kneading the dough, ensure that you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough feels too sticky, lightly dust your hands and the surface with a bit of flour, but be careful not to add too much, as this can make the dough tough.

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

• sugar - Substitute with honey: Honey adds a different sweetness and a slight floral note, but be mindful of the moisture content.

• instant yeast - Substitute with active dry yeast: Active dry yeast needs to be dissolved in water before use, unlike instant yeast.

• warm water - Substitute with warm milk: Warm milk can make the dough richer and softer.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that can still provide a slight sweetness.

• vegetable oil - Substitute with olive oil: Olive oil adds a different flavor profile and is a healthier fat option.

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

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

• sugar - Substitute with maple syrup: Maple syrup adds a unique sweetness and a slight caramel flavor.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild flavor, though it lacks the distinctive sesame taste.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic.

• grated ginger - Substitute with ground ginger: Ground ginger is more concentrated, so use less to achieve a similar flavor.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same way.

• Allow the Nikuman to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the buns soggy.
• Place the cooled steamed buns in an airtight container or a resealable plastic bag. If stacking the buns, separate each layer with parchment paper to prevent sticking.
• Store the container or bag in the refrigerator for up to 3 days. Reheat the buns by steaming them for about 5 minutes or until heated through.
• For longer storage, freeze the Nikuman. Arrange the buns on a baking sheet lined with parchment paper, making sure they do not touch each other. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the buns to a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness.
• When ready to eat, reheat the frozen buns by steaming them directly from the freezer for about 15-20 minutes or until heated through. Do not thaw before steaming to maintain the best texture.
• For an alternative reheating method, wrap each bun in a damp paper towel and microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Steaming: Place the leftover Nikuman in a steamer lined with parchment paper. Steam over boiling water for about 5-7 minutes until heated through. This method helps retain the moisture and soft texture of the buns.

• Microwaving: Wrap each bun in a damp paper towel and place them on a microwave-safe plate. Microwave on medium power for 1-2 minutes. The damp paper towel helps to keep the buns from drying out.

• Oven: 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-frying: Heat a small amount of vegetable oil in a non-stick pan over medium heat. Place the buns in the pan and cover with a lid. Cook for about 3-5 minutes on each side until they are heated through and the bottoms are crispy. This method adds a delightful crunch to the Nikuman.

• Air Fryer: Preheat your air fryer to 320°F (160°C). Place the Nikuman in the air fryer basket, making sure they are not touching. Heat for about 5-7 minutes. This method gives a nice balance of a slightly crispy exterior while keeping the inside moist.

• Mixing bowl: Used to combine the flour, sugar, and yeast with the wet ingredients to form the dough.

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

• Measuring spoons: Used to measure smaller quantities of ingredients like sugar, yeast, soy sauce, and sesame oil.

• Wooden spoon: Handy for mixing the dough before kneading.

• Clean surface: Necessary for kneading the dough until it becomes smooth.

• Kitchen towel: Used to cover the dough while it rises.

• Large bowl: Needed for mixing the ground beef with the other filling ingredients.

• Knife: Useful for chopping the green onions and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Rolling pin: Helps in flattening the dough pieces into circles.

• Steamer: Essential for steaming the buns to cook them thoroughly.

• Parchment paper: Prevents the buns from sticking to the steamer.

• Timer: Helps to keep track of the steaming time to ensure the buns are perfectly cooked.

Prepare the filling in advance: Mix the ground beef with soy sauce, sugar, sesame oil, garlic, ginger, and green onions the night before to save time.

Use a stand mixer: Let a stand mixer knead the dough for you, freeing up your hands for other tasks.

Pre-cut parchment paper: Cut parchment paper squares in advance to line the steamer quickly.

Batch steaming: Steam multiple buns at once to reduce overall cooking time.

Freeze extra buns: Make a double batch and freeze the extra buns for a quick meal later.