Nikuman / Butaman / Lamb Bun

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 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
• 1/3 lb ground lean lamb
• 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)

Recipe

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