Nikuman

Summary

Ingredients

• 150 g flour, type 405
• 10 g yeast
• 75 ml water, lukewarm
• 2 teaspoons sugar
• 1 pinch (s) salt

For the filling:

• 150 g minced meat, mixed or your choice
• 100 g Chinese cabbae, or white cabbae
• 2 mushrooms (shiitake or possibly mushrooms, chanterelles)
• 1 clove (s) garlic, more if desired
• 1 piece (s) ginger root, approx. 2 cm
• 2 tablespoon soy sauce
• 1 tablespoon sake
• 1 tablespoon cornstarch
• 0.5 teaspoon ½ sugar
• 1 pinch (s) salt and pepper

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Instructions

1. Soak the shiitake mushrooms in lukewarm water for between 45 and 60 minutes. If you use fresh mushrooms or don`t have shiitake on hand, you can use mushrooms or chanterelles instead and of course you don`t need to soak them fresh.
2. Cut the parchment paper into eight sufficiently large squares. Will be needed later for the dumplings.
3. Mix flour and salt in a bowl and add sugar and yeast to the water and stir. Gradually add the water with the yeast and sugar to the bowl and knead with the flour to form a dough. The dough should be smooth and free of bubbles. Cover the dough and let it rise in a warm place for about 30 minutes (e.g. on the windowsill above the heater).
4. During this time you can cut the cabbage into 3.5 to 4 cm long strips and peel and chop the garlic and ginger. With shiitake, cut away the stem and do not use it, but cut the cones into short strips, but not too thin and not too thick. If mushrooms or chanterelles are used, clean them beforehand and do not wash them off with water, but gently remove dirt with a cloth. Cut off the stem a little at the bottom and throw it away. Cut the remaining mushroom into small pieces (cut into slices and halve them or leave them whole, as desired).
5. Season the minced meat with salt and pepper and mix with the ingredients for the filling.
6. Take the dough off the windowsill, knead it well again and divide it into 8 pieces. Each piece should be rolled out into a circle 10 cm in diameter. You can also divide the filling into about eight pieces and then place each portion in the middle of the rolled out piece of dough and roll it up. Lift the sides and bring them to the middle so that 4 corners are still sticking out. Press these corners towards the middle so that two small corners are created from each corner and press them against the side of the dough.
7. Add the parchment paper you have cut out and place a square on each of the dumplings (Nikuman). Place the dumplings in a steamer with enough space between them and bring a liter of water to a boil in a saucepan on a high level. As soon as the water boils, put on the steamer with the dumplings and cook in steam for 15-20 minutes.
8. If you like it traditional, you can also get a Mushiki (steam container made of bamboo) in an Asia shop.
9. Approx. 124 Kcal per dumpling.
10. Sufficient as a snack for several servings.

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