Nikuman adapted to national realities

[For the test]

Nikuman adapted to national realities

Category: Meat dishes

Kitchen: japanese

Ingredients
flour	250g
instant yeast	1 tsp
baking powder	5 g
sugar	25 g
salt	1-2 pinches
refined oil	1 tbsp. l.
warm water	130 ml
filling
pork shoulder (pulp)	150 g
salt	0.5 tsp
pepper	pinch
sugar	1 tsp
soy sauce	2 tsp
potato starch	1 tbsp. l.
refined oil	1 tsp
cabbage	50g (1 sheet)
onion	40g
dry ground ginger	1h l.

Cooking method

• For the test - flour, instant yeast, baking powder, sugar, salt - mix slightly, add vegetable oil, mix. Stir in water, knead until smooth. Kneaded dough - smooth, elastic - place in a bowl, tighten with foil, ferment for 30 minutes at 40C.
• Boil a cabbage leaf for 1 min, cool on a sieve, chop finely, squeeze excess water through a paper towel. Chop the onion finely. Finely chop the pork, add salt, pepper, sugar, soy sauce, vegetable oil, mix slightly. Add potato starch and stir until smooth. Add cabbage and onion, mix thoroughly. Divide the minced meat into 4 parts. Lightly grease hands with rast. butter and form 8 balls.
• After 30 minutes, the dough will double in volume, knead, divide into 8 pieces, roll into balls, leave for 10 minutes under the film. Roll out into flat cakes with a diameter of approx. 10cm, place the filling, pinch, place the nikumans on baking paper squares.
• When the water in the steamer heats up, turn off the gas, put the Nikumans on the grid and leave for 10-20 minutes. When the Nikumans have doubled in size, turn on the burner over a high fire. When the water boils, reduce heat and steam for another 15 minutes.
• 
• and, of course, the video from where the recipe was taken and adapted:

Note

A Gasha me from pumpkin nikumans resettled said - this is a different breed of Nikumans, let them live in a separate Temko .. and the dough and recipe are wonderful, it's a pity to throw it away. had to go to a separate topic

the dough is just great! soft, elastic, obedient! I don’t understand how the Japanese do it - you roll out a thin cake - you get a fluffy fluffy bun! I think I'll use it on our Ukrainian dumplings, with cherries and cottage cheese! GanechkaThank you for promoting Japanese cuisine on the forum !!

yes, and from now on I cook in a double boiler only and exclusively on baking paper !!!

what if someone wants to make it according to the original recipe and technology from the video - here is its translation:

Dough:

250 g flour
1 tsp instant yeast
5 g baking powder
25 g sugar
1-2 pinches of salt
1 tbsp. l. sesame oil
130 ml warm mixture of shiitaki and shrimp water, top up with water

Chopped meat:

150 g pork shoulder
0.5 tsp salt
pinch of pepper
1 tsp. sugar, soy sauce, and oyster sauce
1/8 tsp Powder 5 Spices
1 tbsp. l. potato starch
1 tsp sesame oil
100 g cabbage
40 g leeks
1 tbsp. l. finely chopped ginger
2 dry shiitaki mushrooms
5 g dry shrimp

Excellent, Lyudok !!!

That's when I regretted that I had presented my steamer to my daughter-in-law. Now they will have to cook such beauty as a guest and also have to share

What is this? Don't share !!! Tanya, you have a cartoon, in my opinion ... and it's not difficult to steam it in a colander on the stove either ...

I don’t have multi And about the stove you are great ....: rose: I have a special device for steaming in Ceptpre. I completely forgot about her. And you won't have to share

And you won't have to share

[Summer resident]

Summer resident, Tanya, I steamed on the stove - very quickly and conveniently I took a large saucepan, poured water, put a glass bowl in the middle, poured water too, and on the bowl - a sieve-double boiler from the multi turned out great! and on paper squares - just a song - nothing sticks, it easily leaves, beauty !!



they grow soooo! and it’s as if I’ll make dumplings from such a dough - and on the second day today I ate - great!

[Luda]

Luda (can I address by name?) - what an interesting dough!
I took it to the bookmarks. Thanks for the recipe!

[Marina]

Marina, Well, of course!

the dough is very interesting, it really surprised me. firstly, it is very easy to use - easy to mix, elastic, not sticky, easy to roll. secondly, it grows as if not in itself - fluffy, the product increases by 3-4 times in size, very delicate to bite, fluffy, and on the second day it retains fluffiness and softness! This surprised me at all how much my mother always had a signature dish - steamed dumplings, and then they are good fresh, and on the trail. day is tough. and here - just a miracle the Japanese, as always, on top. no matter how much I tried their recipes, especially the dough is always a delight _{I also need to lay out the recipe for my favorite Japanese milk bread - it can't be tastier ...}

in a word, this dough goes from nikumans to dumplings .. where to go to ask how to cook with frozen cherries - defrost or put them like that?

GASHA-Galyunechka, thank you for bringing this recipe to the forum !!!

[Luda]

Luda, I defrosted. But I did it with a regular test.
This dough I will make for the first time with meat filling, so to speak, to "feel" it. And then you can experiment with cherries.

I make a similar dough only without butter and use kefir for steam dumplings with berries. They grow even frozen during cooking

Tanya, my mom makes a gorgeous recipe without butter and on kefir, they grow up, fluffy, but on the second day - not that ..

and this one is even better than that!

Boom to try.

I got confused in these dumplings and yeast are not Chinese pyans or what are they? like the Chinese do such .. and the Japanese call them Chinese dumplings / pies.

[Gypsy]

Gypsy, I don’t even know that I translated the recipe from Nikumana’s video clip and made it, but sho wono take - who knows

Lyudochka, wonderful steamed meat buns! Thanks for the adaptation!

I also have such a video. Can be translated

https://www.youtube.com/w...r_embedded&v=jzG5CXE0hfo#!
Thank you and Gasechka for the new and healthy Japanese dishes! You look and we will live like Japanese women for a long time!

Prescription from the series "what the doctor ordered"
Interestingly, and in a double boiler you can contrive to cook? On the gas it is somehow more convenient, like - turned it on, turned it off - added it, turned it down ...

[lana7386]

lana7386, Sveta, yeah, the same buns should be very tasty

ReNa, so I cooked on gas, because it is convenient to control the amount of steam - turned it off, gave 4 minutes of proofing, turned it on strongly, as the steam went - I made it quieter. it turns out faster in time .. my steamer somehow boils for a long time in the cartoon, compared to gas .. or you can put it in the cartoon, but then without proofing - that's the time until the water boils - and it will be a proofer for buns ..

but it was convenient for me on the stove - the director himself, you direct the process

Thank you. I will definitely cook it. I watched the video as a feature film (so interesting ...)

Lisss's, thanks for such a prompt response!

[Lyudochka,]

Lyudochka, prepared today (finally) nikumanchiki! It turned out well, very tasty. Only the form "played a little" for me.
So no photos yet. But I swear I will post it next time. They all went down in one sitting! Thank you very much for the recipe!

Marin, kolis - dispersed in a double boiler ??

today some of the shaggy ones reported to me that they also did it, and they succeeded, but they broke loose in the double boiler

I stuffed mine very tightly, so I literally sold 2 pieces, the rest came out well .. but, apparently, I need to add this to the recipe ..

There was a case. They were growing so quickly that I probably did not keep track of the boiling regime. But still they ate every last crumb. So I will practice and sculpt more thoroughly.

Why are they squeezing juice from the filling on the video? my husband ate khinkalei in Georgia, so now he says that there is a lot of juice in nurti, even in pilmeni so that there is. he tastes so much better

[... Lisss's]

🔗
🔗

Here are my nikumanchiks with fried onions (as my beloved ordered)... Lisss's Thanks for the recipe.
Made in Panasonic on a double boiler, dough on kefir.

[ikko4ka]

ikko4ka, that's for sure - your version is absolutely adapted to the Ukrainian realities. Still, salts of skvaroochka - that's it, Gogol is resting!

[ikko4ka]

ikko4ka, that's for sure - your version is absolutely adapted to the Ukrainian realities. Still, salts of skvaroochka - that's it, Gogol is resting!

How did I not think about cracklings? Thanks for the tip!
The next ones will be with potatoes and bacon.

I still blinded dumplings with cherries plums! national Ukrainian dumplings from Japanese dough turned out - perfect! there is no time to lay out everything ..

Hello, please tell me how many pieces are obtained from this amount of dough?

Hello, please tell me how many pieces are obtained from this amount of dough?

Svetlana, the recipe suggests dividing into 8 pieces, I don't remember anymore, apparently I did it ..

[Girls!]

Girls! Is instant yeast regular dry yeast? Is baking powder a baking powder?

instant - these are dry, but not balls, but sticks.

instant, like saf moment, saf gold:



and balls are also dry, but they are not instant. this is a type of saf levure:



baking powder is a baking powder, yeah

Lyuda, can you tell us more about dumplings ?! How many steamed them if done on the stove? My dream is steamed dumplings !!! I just remember my grandmothers and mothers, I do everything as they do - but I just can't learn !!! And suddenly - you with your recipe ... I LURT ON!
My God - and what a cut!

Svetik, cooked, in my opinion, about 4-5 minutes, look at the dumplings ..

look what it is before proving, after proving, after boiling



well finished and cut



with sour cream

[Lisss's,]

Lisss's, and I have dry Pakmaya yeast - what is it, don't you know, by chance? Can they be used or bought by SAF?

I've never seen Pakmayu in the eyes, look at them - if with chopsticks, then you can, if with balls - then you can't ..

Well, since such a "booze" has already gone - get the last cucumber! Enlighten me, what is the difference between them? And why the round ones are not suitable and what each of them are intended for, please ... I understand that it is not in the subject ... or maybe someone else will come in handy, maybe someone, like me, is not in the know, and put such yeast...

[Natusichka]

Natusichka, I am not such a great yeast specialist to give complete information on this issue from my own experience I know that my first 5 pieces of bread baked in a bread maker went to feed the birds, because instead of instant yeast (sticks) I used dry active (balls) - then I did not understand that they were different, I thought, what's the difference, because both types are dry?

what is the difference between them, I did not understand, but if you want to delve into this issue - I used to rely on the articles of Luda mariana-aga, here she has an article on dry yeast - 🔗

as far as I understand, this is a different form of yeast, it's like live yeast and dry yeast .. with each you can knead yeast dough, but the methods of working with them, the amount of yeast will differ, and, accordingly, the recipe and technology should be adjusted, if instead of dry we decide oven on living .. something like that ..

She also "ate the dog" on this yeast until normal bread came out in a bread maker ....
It's just different yeast. There are two types of dry yeast: regular dry active balls and instant (instant). They differ in appearance: active dry ones look like small balls, while instant ones are smaller and look like small sticks.It's just that some of them are "instant" and are added directly to the flour, without prior activation, unlike yeast with balls that need to be poured with water, add sugar and wait 15 minutes until the foam appears. That's all.

She also "ate the dog" on this yeast until normal bread came out in a bread maker ....

Twinkle, sister!

[Lyudochka,]

Twinkle, sister!

And I ... and I am a sister ...

Lyudochka, give me a recipe for fluffy dumplings.
By the way, I've already written two letters to you in PM. Have you seen?

Tanyushka, see the recipe for dumplings on the first page of this topic

When I was making nikumans, the taste of the dough reminded me very much of what my mother makes for steam dumplings, she experimented, but I didn't even get my hands on the cherry, I had to do it with frozen plums! but it turned out funny - a national Ukrainian dish made from Japanese dough but - delicious!

Tanya, your messages have already been received and answered - maybe you have something with a personal, tell the Baker - well, what is it, you get them on the second attempt .. I don't keep copies, rewrite every time ... or your personal is full ? no? in general, some kind of garbage .. just in case I am writing here - there are current leaves, I don’t propagate them .. if the stepson is formed, I will know that it is yours

Oh, how nice and comfortable it is for me in such a compassion!

[Lisss's, fomca,]

Lisss's, fomca, thanks girls for the clarification. Only now I did not know this and I immediately put my Pakmayas in flour (did not activate) and nothing, everything worked out! But now I will know, I will take a closer look at them, what if I have balls?

[Natusichka,]

May Luda forgive me, but I will say ...Natusichka,, yesterday I put food in a bucket of HP and I looked - and my yeast is called Pakmaya !!! So I can say with confidence - these are small sticks! mixed with flour.

[fomca!]

fomca! Yes, and I have already taken a magnifying glass and looked closely at them ... ma-ah-ah-scarlet, but sticks!

[Luda!]

Luda! Accept the report:
🔗
and this is in the context:
with cabbage
🔗

and with potatoes + frying + mushrooms
🔗

Now in essence! Yummy awesome! I was under the impression that they would be "neat" on the inside, but no! Such delicious food !!! The next morning (I specially left them) they are even tastier, my husband fried them in a skillet (under the lid), this is something!
Next time I will do it with cherries!

My steamer is not on gas, but electric, so I put the Nikumanchiks (they were still really “Nikumanchiks” back then!) On the grates, put them in a double boiler, covered them with a lid and put them on the “Vitamin +” mode - so the water boils almost instantly! And immediately turned it off, let them come up and then turned it on for steam cooking for 15-20 minutes!

[Natusichka !!]

Natusichka !! Blimey!! what handsome men turned out! and you were afraid - what yeast, where are the balls ...

special thanks to you for the technology of cooking in an electric double boiler! I think the girls will come in handy

[Lisss's!]

Lisss's!

Fuh! I came running ... I cooked it. I'm telling you. Time was catastrophically short, kneaded and stood for 30 minutes in a bread maker (you are my joy!). The balls lay on the table for about five minutes, put on my own nukumans, adapted for myself, ... varEnics with cottage cheese. Cooked, to whom to tell - ashamed! - steamed in colo-slag, set on a pot of boiling water and a closed lid wrapped in a kitchen waffle towel to collect condensation and this is the 21st century! I hate my steamer, the most ordinary primitive one, I haven't cooked any normal dumplings there. Her husband generally took her to the attic so that it would not irritate me.
So - the first batch of three cooked as written, five minutes of proofing with the saucepan turned off and then seven minutes for a couple. It turned out well, but since I had to run after my son to training, I decided to cook the second batch without proofing - for seven minutes, as my mother always cooks her dumplings on kefir with soda (and I never did it, hook handles. ..). It also turned out well, and the third batch of two things I put in for about 4 minutes, turned it off and left it there and ran away - TIME! ... And everything is fine too.When I got scared, I thought what to do with them - so huge! Where to put, how to smear with butter? In short - the taste is wonderful, everything is porous and soft inside, I have never made such dumplings before! The only question is - how can a leaf be peeled off painlessly? It didn't go well with me either from cold or hot ones, the dough stuck with a thin layer and remained on the pieces of paper.

While photographing, one dumpling disappeared, ran to the sofa in small hands. And I tried one more still hot, so in the end - six, but WHAT !!!!! A plate in diameter - 23 cm ..., and these are varEnics.



I wanted to do it in a cut, but the cameraman sat down, had to use the phone, but the quality is not the same ...


... and another - 5 grams of baking powder, this is about how many teaspoons, did I pour a little more than one?