Summary

Ingredients

• 180 g flour
• 50 ml water, lukewarm
• 1 tablespoon sugar
• 1 pack dry yeast
• 2 tablespoons oil
• 60 ml milk, lukewarm

For the filling:

• 1 spring onion (s)
• 2 leaves white cabbage, alternatively iceberg lettuce or Chinese cabbage
• 2 mushrooms, shiitake, dried or fresh
• 1 cm ginger
• 100 g minced pork
• 1 clove garlic
• 4 tablespoon soy sauce, Japanese
• 0.5 tablespoon ½ sugar
• 2 tablespoon oyster sauce
• 2 tablespoon sesame oil, dark

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Instructions

1. Mix the yeast with the lukewarm water and the sugar and let rise for 10 minutes. Then knead the flour with the oil, milk and the yeast mixture in a bowl and cover with a cloth and let rise for 30 minutes in a warm place.
2. In the meantime for the filling let the mushrooms soak in hot water for 10 minutes, then cut off the hard stalks 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 them into balls and then roll them out into flat cakes. Place the filling in the center and close the dumplings by bringing all the sides together at the top of the top.
3. Line steamer inserts or bamboo baskets with wrapping paper and do not place 3 of each Nikuman too close to them.
4. Place the steamer basket on a saucepan with boiling water and cook the dumplings in steam for approx. 20 minutes.
5. If you don`t have a bamboo steamer, you can use another steamer insert or a steamer for the Nikuman, you just have to make sure that no condensation drips onto the dumplings. To prevent this, you put a folded tea towel between the lid and the insert.