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Japanese Tori Nikuman | Steamed Chicken Buns
(0)
50 min
Under an hour
Gurkerl Küche
Herrlich fluffig gedämpfte Germteigtaschen nach japanischer Art, gefüllt mit saftigem Hendlfleisch, aromatischen Shiitake-Pilzen, Ingwer und Jungzwiebeln. Ein wärmender Streetfood-Klassiker für kühle Herbsttage!
Ingredients
Preparation method
Prepare the fluffy yeast dough
In a bowl, mix about 180 ml of lukewarm water with dry yeast and granulated sugar and let it sit for about 5 minutes until the yeast becomes active and slightly foamy.
Place the plain wheat flour, baking powder, and fine salt into a large mixing bowl. Add the yeast water and sunflower oil, and knead everything with a food processor or by hand for about 8 to 10 minutes into a smooth, supple dough.
Shape the dough into a ball, place it back into the bowl, cover with a damp kitchen towel, and let it rest in a warm place for about 60 minutes until it has doubled in volume.
Chef's tip
To prevent condensation from dripping onto the dumplings, wrap the lid of the steamer pot with a clean kitchen towel. This keeps the surface of the nikuman flawlessly smooth and snow-white.
Nikuman are great to prepare ahead: Allow them to cool completely after steaming and freeze. Whenever you crave them, simply reheat from frozen in the steamer for about 8 to 10 minutes.
45 min
Quick
