1
Activate the yeast
5 minAdd the fresh yeast to the lukewarm water and sugar and stir.
Pastry
Gyūniku manjū is a Japanese steamed bun made by filling yeasted dough with a beef, cabbage and ginger filling, then cooking it entirely by steam. Steaming keeps the dough light and oil-free while preserving the juicy texture of the filling.
Step by Step
How to make it?
2
Let it foam
10 minLeave it for 10 minutes until it foams.
3
Knead the dough
10 minAdd baking powder to the flour, then pour in the yeasted water and oil, kneading into a soft dough.
4
Let it rise
40 minCover the dough and leave it in a warm spot for 40 minutes; it should double in size.
5
Make the filling
15 minMix the minced beef with the onion, cabbage, ginger, soy sauce, sesame oil and salt to make the filling.
6
Fill and shape
15 minDivide the risen dough and roll each piece round, spoon in the filling and seal it into a bun shape.
7
Steam
20 minSteam over boiling water in a steamer for 20 minutes; the dough should turn glossy and puff up.
Reminder
Seal the edges firmly when folding the dough, or the filling will leak out during steaming. Do not lift the lid too often while steaming — losing steam stops the dough from puffing up. Allergens: contains wheat (gluten), soy and sesame.
Editor's Note Editörün Notu
If you want to remove the sugar entirely, a pinch of raisins can provide just enough for the yeast to work; the sweetness is barely noticeable but the yeast still activates.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (3)
3.2
5 reviews
%40 recommend it
No comment matching this filter on the first page.
Y
Hamuru 40 dakika yerine yalnızca 25 dakika mayalandırdım çünkü acelem vardı, sonuç olarak topuzlar gerektiği kadar kabarmadı ve dokusu biraz sıkı kaldı, bir dahaki sefere süreye sadık kalacağım.
C
Buğulama sırasında buharın çok kaçması normal mi, benimki 20 dakika sonunda hamur hâlâ hamur gibi kaldı ve içi çiğ çıktı. Kapağı sık sık kontrol etmem mi gerekiyordu?
B
Evet, kapağın sık açılması buharı kaçırıp pişmeyi geciktirir; kapağı hiç açmadan 20 dakika beklemenizi, gerekirse birkaç dakika daha uzatmanızı öneririm.
E
Gyūniku manjū tam istediğim gibi kabardı, harcı da lahanayla birlikte oldukça sulu ve lezzetli çıktı.
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