Nikuman — Japanese steamed buns.

Nikuman — steamed buns (cake), Japanese cuisine. Nikuman name is also known as the Kansai region Butaman. Nikumany originally come originally from China. However, over time, the dish became popular and spread throughout Japan. In winter hot, steaming nikumany sold from stalls on the streets and in the shops. For this recipe you can use any variety of pumpkin with orange pulp. Bright sunny dough, which is absolutely not taste the pumpkin, but nice color, pleasing the eye. Spicy, very juicy and tasty toppings.

INGREDIENTS

Products for 24 pieces

For the dough:

Flour — 300 g

Pumpkin puree — 300g

Salt — 0.5 tsp.

For filling:

Chicken or turkey — 500-600 g

Onions — 3 medium heads

Green onions — 6 stalks

Soy sauce — 50 ml

Ginger (root) — 3-5 cm (who does not love, and you can not)

black pepper

flour for sprinkling

HOW TO COOK

Pumpkin seeds and cleaned from the peel. Cut into pieces, folded into a bowl with a suitable lid and placed in a microwave oven. Bake at 600 W for 7-9 minutes. If there is a microwave, you can bake in the oven.

Hot pumpkin pulp pyurirovat blender or rub through a sieve.

Give mashed potatoes cool, add the salt, flour and knead the dough.

For the filling onion, ginger and meat passed through a meat grinder or a large finely chop.

Mix and season with soy sauce and pepper.

Divide the dough into 24 pieces. Working surface in front of each piece of floured. Each piece is dipped in flour and roll out into a circle the size of 10-12 cm. In the center of the filling place (about 1.5 teaspoon) and pinch the dough in a circle folds.

When tucks his thumb is in the center of the circle, and the index and middle attach another filed other hand, fold.

Molded nikumany put in steamer, greased with vegetable oil.

Cook for a couple of 45 minutes. Serve hot.

Bon Appetit!

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