Nikuman (肉マン)

Makes 8 buns

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Ingredients:

1 cup milk

1 teaspoon instant dry yeast

2 cups all-purpose flour (plus 2-3 tablespoons for dusting)

1 lb ground pork

4 Napa cabbage leaves, finely chopped

2 cups mushrooms (I recommend shiitake but any kind is fine), finely chopped

2 cloves garlic, minced

1 tablespoon ginger (optional)

2 tablespoons soy sauce

1 tablespoon sesame oil

Black pepper, salt to taste

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Instructions:

1. Prep your bamboo basket by cutting 8 pieces of parchment paper ~4x4 inches.

2. To a large bowl, add the milk and instant dry yeast. Stir to dissolve yeast and add the 2 cups of flour.

3. Mix with your hands to combine for 1 minute then transfer to a clean, flat surface, dusting with the 2-3 tablespoons of additional flour. Knead an additional 15 minutes.

4. Divide the dough into 8 pieces (depending on your preferred size). Flatten out a piece and tuck in the outsides of the circle to form a rounded ball. Repeat with each piece.

5. Place each dough ball on the prepped parchment papers and proof them inside the bamboo steamer for 1 hour.

6. When the dough is about 45 minutes into proofing, make the filling by combing all the other ingredients.

7. When the dough is done proofing, flatten a dough ball out and place about 1 ½ tablespoons of pork filling in the center. Grab an edge of the dough and tuck it in, repeating until the dough is completely tucked in, then twist to ensure it stays closed and fillings don’t come out. Repeat with each ball.

8. Steam in bamboo basket for 11-12 minutes.