Nikuman Butaman Pork Bun Japanese cooking recipe

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bun (pastry)
1 1/3 cups flour
3 1/2 tablespoons sugar
1 pinch salt
3/4 teaspoon instant yeast
3/4 tablespoon baking powder
1 1/3 fluid ounces milk
3 1/3 fluid ounces water
1 tablespoon vegetable shortening
meat filling (my version)
1/3 lb ground lean pork
5 leaves Chinese cabbage, cut into jullienne, steamed (microwaved)
2 garlic cloves, minced
2 inches section fresh ginger, minced
1/2 cup shiitake mushroom, sliced
1 dash sesame oil
1 dash soy sauce
1 dash oyster sauce
1 tablespoon sugar
1 tablespoon Japanese sake
1/2 tablespoon cornstarch
salt (to taste)
pepper (to taste)

1for the bun, mix all the powdered
2ingredients in a bowl and make a well in the centre
3pour the wet ingredients into the well and mix in thoroughly
4when they’re combined, add the shortening and knead until smooth
5rest at room temperature for 30 mins
6mix the filling and divide into 10 balls
7divide the dough into 10 balls and roll them out round.
8wrap them around the fillings, pinch and twist at the top
9let rest for 15 mins
10steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
11(makes about 10 nikuman).

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