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1
Add all of the ingredients for the nikuman dough except for the vegetable oil and lukewarm water, and give everything a quick mix.
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2
Whilst mixing the dough with your hand, add the lukewarm water little by little.
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3
Next, add the vegetable oil and mix once more.
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4
Tip the dough out of the bowl and knead with your hands.
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5
Once smooth, form into a ball, return to the bowl and leave it to prove for 30 minutes whilst covered with a damp cloth.
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6
Finely chop the onion and bamboo shoots into fairly large pieces.
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7
In a separate bowl, add combine all of the nikuman filling ingredients and mix it evenly.
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8
Once the dough has proved, form it into a roughly 40-cm long thin strip and separate into 8 equal pieces.
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9
Roll out each piece of dough into an approximate 10-cm diameter oval shape.
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10
Make the center of the dough a bit thicker than the edges to prevent tearing.
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11
Place the filling in the middle of the dough and wrap the dough around whilst creating the nikuman pleats.
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12
Once wrapped, cover the pork buns with a damp cloth and prove for a second time for 15 minutes.
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13
Place the buns in a prepared steamer and steam for 15 minutes to complete.
