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Vegan Nikuman for dinner at 1AM
    #20744580 -

Delicious nikuman made with ground lightly flavored tofu. 

I like this brand because it's very lightly flavored so your food doesn't taste like a bullion cube.

lightly cooked some onions, garlic, ginger and tofu crumbles in butter and added half a can of tomato paste, soy sauce, a nice amount of toasted sesame oil.  Added chopped spring onions and wrapped them in dough made with sesame oil.  Dough is usually made with some type of oil; soybean oil for cheap grocery store dough, olive oil for fancy pizza dough, and for chinese dough, toasted sesame oil.  It makes a huge difference in the taste.





I always thought steamed dough would be nasty and soggy, but it turns out of have that yummy texture akin to the chewy layer of dough in the pizza that got steamed by the water in the tomato sauce.  Not gooey, but perfect and stretchy.

I used this video tutorial, it's super easy.



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Put America to sleep with warm milk and clichés.

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Re: Vegan Nikuman for dinner at 1AM [Re: BothHands]
    #20745293 -

Aw yum, that looks delicious!  :crazy2:


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Repugnant is a creature who would squander the ability to lift an eye to heaven, conscious of his fleeting time here.
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Have some medicinal mushrooms and want to get the most out of them?  Try this double extraction method.

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Re: Vegan Nikuman for dinner at 1AM [Re: BothHands]
    #20768582 -

Great post..  I have always wanted to make those and I'm sure I will some day.  It's nice to see how you steamed them, looks like the buns are sitting in the liquid.

I would never think to do them that way but it seems to work.

:thumbup:


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GabbaDj

FAMM.ORG             

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Re: Vegan Nikuman for dinner at 1AM [Re: GabbaDj]
    #20773811 -

Thank you! :biggrin:  Even though they sit in the liquid, they don't soak it up.  They still come out tasting bready and doughy.  There's no soggyness at all.  Though if at all possible, use a bigger pan than I did.  They grow and if they touch each other they trap in moisture and it does make a thin bit of wet dough.  But if that's the case, just wipe it off and the dough underneath will be perfect texture.  When you take the lid off and turn the heat all the way up, it evaporates the excess moisture.

If you have an actual steamer, by all means, that would make them perfect and traditional.  The recipe stays the same. 

An extra tip I got from another video is when you roll them all out, roll the edges especially thin.  it helps prevent all the dough from ending up on top, so the filling sits more evenly in the middle when it's done.


They're soo good I've made them for dinner at least 8 times in the past 3 weeks.  As far as dinner goes, it's actually much quicker than most of my favorite recipes.  5 minutes to make the dough, then you just roll it up in saran wrap and go have a glass of wine and do whatever you do.  Then when you're hungry, 3 mins to fry and chop the onions and tofu, 2 mins to seperate the dough and filling into portions, 10 minutes to roll them all up, and then you can put them on the stove and within a minute you can walk away again.  No babysitting necessary.  Another 3 to dry 'em out and you're done.  All this time you've never spent more than 15 minutes in the kitchen at one time.  It's so easy to do in segments that don't interrupt your night. 

Anyway, I'm tripping on mushrooms right now so I'm sure I've rambled on horribly so here's a:

tl:dr bold parts are worth reading


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Put America to sleep with warm milk and clichés.

Edited by BothHands (10/30/14 08:23 PM)

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General Interest > Culinary Arts, Gardening and Brewing
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