Nikuman (肉饅), literally “steamed bun with meat filling”. It’s a savory pork filling tossed with cabbage, scallions, soy sauce, and seasonings wrapped in a fluffy steamed bun!
I’m going on an Asian kick! I made it to the asian grocery store this weekend, and have many yummy things coming your way! Check out the updated photos for pad see ew, sweet stir fried noodles tossed with chicken, bean sprouts, and baby bok choy! But these nikuman are pretty amazing, if I do say so myself. They really hit the spot for me this weekend! Tasty, savory, and fluffy–all in a little handheld pocket!
So we went to an escape room yesterday, and it was actually a little more a “stay-in” room than an escape room! This one was Friday the 13th themed, and we were boarding ourselves in a cabin to keep us safe from the crazzzzzy Jason out to get us! We succeeded, but only with 6 minutes to spare. It wasn’t my most favorite of the escape rooms I’ve done, but it was still fun, and much more immersive than the others’ we’ve done. But these Nikuman really hit the spot after working out some puzzles all afternoon!
It does take a little practice to get the shape of folding the Nikuman, but you should check out Nami’s photos and instructions in the original recipe over at Just One Cookbook. I basically roll out the dough, add the filling, and hold it in one hand, and use the other to pleat. Just pick a place to start and start folding, making sure to tuck the last one into the pattern. Then I squeeze the top together and twist to make sure it sticks and you get the nice pleats down all the sides.
I really enjoyed the filling actually. Sometimes, if not seasoned well enough, pork can be a little dry and flavorless. But I think the sesame oil really added a kick of authenticity that reminded me of my study abroad experience in Japan. Plus the steamed buns were just so fluffy….mmm! I’ll let you know how re-heating them goes. Nami mentioned in her original post that they heat up great, but I haven’t tried it yet, so will report back!122 - Nikuman