Extra-Juicy Hand-Chopped Pork Nikuman

Method

1. Put the dried shiitake to soak in warm water first. In a bowl, mix both flours, the sugar, yeast, baking powder and salt, then add the milk warmed to about 35 °C and the lard and bring together. Knead on the counter for 10 min, until the surface is silky smooth, then return to the bowl, cover and leave in a warm place for about 45 minutes, until it has grown by half.

   Add in this stepAll-purpose flour 100 gBread flour 40 gSugar (for the dough) 14 gInstant dried yeast ½ tspBaking powder ½ tspSalt (for the dough) 1 pinchWarm milk 85 mlLard (or vegetable oil) 2 tsp

2. In a small bowl, crush half the ginger and the green part of the welsh onion (about a third of it) with your fingers, pour over the water and leave to infuse for 10 min. Strain, keeping only the fragrant water.

   Add in this stepWater (for the aromatic infusion) 30 mlGrated fresh ginger ½ tspWelsh onion or thick spring onion 9 g

3. Cut the pork belly into 5 mm pieces, then chop it with a knife into a coarse mince and combine it with the minced pork. Add the salt, soy sauce, oyster sauce, sugar, Shaoxing wine and white pepper and stir hard in one direction for about 2 minutes, until sticky. Add the infused water 1 tablespoon at a time, stirring until the meat absorbs it each time; this water becomes the juice inside the bun.

   Add in this stepSkinless pork belly 80 gMinced pork 80 gSalt (for the filling) 1 pinchSoy sauce 2 tspOyster sauce 1 tspSugar (for the filling) 1 tspShaoxing wine (or sake) 2 tspGround white pepper 1 pinch

4. Squeeze the shiitake dry and chop finely; chop the rest of the welsh onion finely too. Mix the remaining ginger, the welsh onion, shiitake and sesame oil into the meat, then chill for 20 min. A firm, cold filling is easier to wrap and leaks less juice.

   Add in this stepGrated fresh ginger ½ tspWelsh onion or thick spring onion 21 gDried shiitake mushrooms 1Toasted sesame oil 1 tsp

5. Knock the air out of the dough and divide it into 4 pieces. Roll each into a 12 cm circle with thin edges and a thicker centre. Add the filling, and while pressing it down with your thumb, pleat the edge 15 to 18 times all the way round with the other hand, finishing with a small twist to close. Set each on an 8 cm square of baking paper, cover with a cloth and let rise for 20 min; a light finger press should spring back slowly.

6. Bring the steamer water to the boil over high heat, set the buns at least 3 cm apart, cover with the towel-wrapped lid and steam over medium-high heat for 14 min. With two tiers the time is a little longer so both cook evenly.

   high heat→medium-high heat

7. Turn off the heat and leave the lid on for 3 min so the buns don't collapse. Break one open to check the juices run clear and the centre is at least 75 °C. Serve with karashi and black vinegar; the juice is very hot, so take a small first bite.

   Add in this stepJapanese hot mustard (karashi) ½ tspChinese black vinegar 2 tsp