Can someone give me a japanese meat-bun recipe (niku-man) that doesnt use a pork filling?

Question

any other type of meat filling is fine.

o_O

Answer 1

When I worked there I would pick them up at my local shop along with some Okonomiyaki on my way home at night, for none pork based ones, I always ate the bean paste or the curried beef one, like the chinese type of bao.

Answer 2

NIKUMAN

bun (pastry)

flour 300g

sugar 40g

a pinch of salt

instant yeast 4g

baking powder 10g

milk 40ml

water 100ml

vegetable shortening 15g

meat filling

lean minced meat (beef, chicken, shrimp, turkey...) 150g

chinese cabbage about 5 leaves, cut into jullienne, steamed (microwaved), squeeze out all the water

garlic 2 cloves, minced

ginger about half the size of a golf ball, minced

shiitake mushroom 1/2 cup, sliced

dash sesame oil

dash soy sauce

dash oyster sauce

sugar 1TB

japanese cooking sake wine 1 TB

cornstarch 1/2 TB

s + p to taste

for the bun, mix all the powdered ingredient in a bowl and make a well in the centre

pour the wet ingredients into the well and mix in thoroughly

when they’re combined, add the shortening and knead until smooth

rest at room temp. for 30 mins

mix the filling and divide into 10 balls

divide the dough into 10 balls and roll them out round.

wrap them around the fillings, pinch at the top

rest for 15 mins

steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration

(makes about 10 nikuman)