For Superbowl Sunday this year, I decided to try my hand at making Nikuman (Chinese style pork buns) after seeing so many delicious pictures of these pork buns on B's facebook. The recipe comes from a Japanese cooking show called "Cooking With Dog" which is hosted by a cute little Japanese lady, dubbed over in English by an awkward sounding man, and features a real live poodle named Francis that just sits to the side and oddly enough, never once lurches toward all the food in front of her face. Note, Asian people should never, ever title anything "cooking with dog" for the obvious double entendre associated with such a phrase! Never...not even when the dog is helping to cook rather than being cooked (gruesome, yes)...sigh!
The pork buns were not difficult to make, per se, they were just really, really time consuming for the amount of grubbing you actually got to do afterwards. I started right after kickoff and I think we had but a mere 8 buns at the 4th quarter. I am so ghetto that I used a butter knife with a round handle to roll out the dough because I do not own a rolling pin. Oh well. They were still quite tasty!
Above: uncooked pork buns ready to go in the steamer!
Below: four steamed buns - moist and flavorful on the inside with doughy goodness on the outside!
G! What happened to them after steaming? Glad they were tasty though. We're more Momofuku ones tonight.
ReplyDeleteWe ate them ALL after steaming :)
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