A Japanese street food, nikuman is made by filling a lightly leavened dough with a minced beef mixture and steaming it. Shared hot around a crowded table, these steamed buns make a practical hand-held snack.
Dissolve the yeast and sugar in the warm water and knead with the flour into a soft dough.
Cover the dough with cling film and let it rise in a warm spot for 45 minutes until doubled.
Mix the minced beef with the scallion, soy sauce, sesame oil and ginger.
Divide the dough into 8 pieces, roll each into a round, place filling in the centre and gather the edges to seal.
Arrange in a steamer, cover and steam for 20 minutes.
Don't lift the steamer lid often while steaming; a sudden loss of heat causes the dough to deflate. Allergens: contains wheat (gluten).
If you don't seal the edges of the dough tightly while filling it, the filling will leak out during steaming.
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