RECIPE OF Nikuman (Baozi) IN ENGLISH | CHINESE - HOW TO COOK Nikuman (Baozi) IN ENGLISH | CHINESE

Ingredients

• 500 grams flour
• 100 grams sugar - granulated
• 2 teaspoons yeast
• 1.5 teaspoons baking powder
• 2 tablespoons vegetable oil
• 1 cup water
• 1 medium onion finely diced
• 5 scallions white part only, minced
• 1 tablespoon toasted sesame oil
• 300 grams pork belly thinly sliced, then roughly chopped
• 100 grams pork - ground
• 3 dried shiitake mushrooms rehydrated, then chopped
• 2.5 centimeters ginger - fresh grated (about 1 tablespoon)
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 2 teaspoons sugar - granulated
• 1/2 teaspooon black pepper
• 2 tablespoons potato starch halve is using cornstarch
• 1 egg white
• 8 pieces parchment paper cut into 12-centimeter pieces
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  Instructions

  • Mix the flour, sugar, yeast, and baking powder together in the bowl of a stand mixer, then add the water and oil and combine. When the ingredients are combined, affix the bowl to a mixer fitted with a dough hook and knead until the dough is elastic and shiny. You can also knead the dough by hand if you don't have a mixer.
  • Form the dough into a ball and put it in a bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until its doubled in size (about 1 hour).

• While you're waiting for the dough to rise, make the filling. Sauté the onions and scallions with the sesame oil over medium heat until translucent, but not browned. Set them aside to cool.
• In a bowl, combine the pork belly, ground pork, shiitake mushrooms, ginger, oyster sauce, soy sauce, sake, sugar, black pepper, cornstarch and egg white and knead well with your hands (gloves are advisable), add the cooled onions and continue kneading until the meat is shiny and well combined.
• Punch down the dough and roll it into a log. Cut the log into 8 even pieces and form each piece into a ball. Space the balls apart on a baking sheet and cover with a damp towel to keep them from drying out. Let the dough rest for 10 minutes.
• Use a sharp knife to divide the meat filling into 8 pieces. Flatten a piece of dough on a parchment square until it's about the size of the piece of paper, and then scoop 1/8th of the meat filling onto the middle of the dough.
• Pinch one edge of the dough with your right hand and twist it up towards the center of the bun. Use your left hand to hold the flap in place. Repeat about 10 times, always bringing the flap up to your left hand and pinching together with the past flaps.  
• Cover the finished buns with a damp towel to keep them from drying out. Fill a steamer with water and boil the water. Place a few buns into the steamer basket, being careful not to overcrowd it as the buns will expand. 
• Lower the steamer basket into the pot of boiling water. Cover the steamer with a damp towel and cover with a lid. This prevents the steam from condensing on the lid and dripping onto the buns. Fold the dangling flaps of the towel back onto the lid to prevent the towel from burning. 
• Steam the buns for 15 minutes. Depending on your steamer setup it may take a little more time, so split one open at 15 minutes to make sure it's cooked through. Serve the nikuman with spicy mustard, hot sauce, or vinegar. 
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      成分

  
          面粉500克
          白糖100克 - 粒
          2茶匙酵母
          1.5茶匙发酵粉
          2汤匙植物油
          1杯水
          1个中等大小的洋葱切粒
          5大葱白色部分只，剁碎
          1汤匙烤香油
          300克五花肉切成薄片，然后切碎
          猪瘦肉100克 - 地面
      3干香菇复水，再切碎    
• 2.5厘米姜 - 新鲜磨碎（约1汤匙）
  2汤匙蚝油
  1大匙，酱油
  1汤匙清酒
  2茶匙的糖 - 粒
  1/2 teaspooon黑胡椒
  2汤匙马铃薯淀粉减半使用玉米淀粉
  蛋清1个
  8张羊皮纸切成12厘米长的片
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      说明

  
      将面粉，糖，酵母和泡打粉一起在碗里一台搅拌机，再加入水和油，并结合。当成分相结合，加盖碗里装有面团钩的调音台，揉至面团弹性和光泽。您也可以通过手工揉成面团，如果你没有一个混频器。 
• 将面团揉成一个球，并把它放在一个碗里，盖上保鲜膜。碗放置在温暖的地方，让面团上升，直到它的大小（约1小时）增加了一倍。
• 当你在等待面团上升，使灌装。爆香洋葱和大葱与麻油中火煮至半透明状，但无着色。放在一旁冷却。
  在一个碗里，结合五花肉，猪绞肉，香菇，姜，蚝油，酱油，料酒，白糖，黑胡椒粉，生粉和蛋清，用你的双手揉好（手套是可取的），添加冷却葱并继续揉至肉有光泽和很好地结合起来。
• 冲下来的面团滚成一个日志。删日志到8连块，形成每一块进了一个球。除了空间的球在一个烤盘，盖上湿毛巾，让他们干。让面团松弛10分钟。
  用锋利的刀来划分肉馅分成8块。压扁了一块面团在羊皮纸广场，直到它是关于一张纸的尺寸，然后舀肉馅的八分之一到面团中间。
• 捏面团的一边用右手扭动起来向发髻的中心。用你的左手握住皮瓣到位。重复约10次，始终使瓣到你的左手，并与过去的皮瓣一起捏。涵盖成品包子用湿毛巾，让他们干。填写蒸锅水和烧开水。将几个包子放入蒸笼，小心不要过度拥挤它作为包子将扩大。
• 降低蒸笼入沸水锅中。盖上蒸锅用湿毛巾盖上盖子。这防止了蒸汽冷凝在盖和滴在馒头。折叠毛巾的晃来晃去瓣放回盖子，以防止毛巾燃烧。
• 蒸包子15分钟。根据您的蒸笼设置，可能需要多一点时间，所以分裂一个打开15分钟，以确保它的熟透。服务与辛辣的芥末，辣椒酱，或醋nikuman。