firebird Nikuman

Ingredients for 6 servings:

• 180 g flour
• 50 ml water, lukewarm
• 1 tbsp sugar
• 1 packet of dry yeast
• 2 tbsp oil
• 60 ml milk, lukewarm
• 1 spring onion(s)
• 2 leaves of white cabbage, alternatively iceberg lettuce or Chinese cabbage
• 2 mushrooms, shiitake, dried or fresh
• 1 cm ginger
• 100 g minced pork
• 1 clove(s) garlic
• 4 tbsp soy sauce, Japanese
• ½ tbsp sugar
• 2 tbsp oyster sauce
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

filled dumplings Japanese style

Mix the yeast with the lukewarm water and sugar and let it rise for 10 minutes. Then knead the flour with the oil, milk and yeast mixture in a bowl and cover with a cloth and let it rise for 30 minutes in a warm place. In the meantime, for the filling, let the mushrooms soak in hot water for 10 minutes, then trim off the tough stems and finely chop the mushrooms. Chop the vegetables, finely chop the ginger and mix with the pork and the remaining ingredients. Divide the risen dough into 6 portions, shape into balls and then roll these out into flatbreads. Place the filling in the center and close the dumplings by bringing all sides together at the top. Line steamer baskets or bamboo baskets with baking paper and place 3 of the Nikuman on each, not too close together. Place the steamer basket over a pot of boiling water and steam the dumplings for about 20 minutes. If you don’t have a bamboo steamer, you can also use another steamer insert or a steamer for the Nikuman. Just be careful to prevent condensation from dripping onto the dumplings. To prevent this, place a folded tea towel between the lid and the insert.