‘Kareeman’ is the Japanese name for the steamed buns filled with curry flavoured mince and vegetable mixture. It’s similar to ‘Nikuman’ (Steamed Pork Buns). For ‘Kareeman’, you can use any minced meat. Today I used Pork Mince. It can be vegetarian, too.
1 cup (*250ml) Self-Raising Flour
1/2 cup Bread Flour *You can use Self Raising Flour only
1 teaspoon Curry Powder
1 pinch Salt
1 to 2 teaspoons Dry Yeast
1 tablespoon Sugar
1/2 cup Warm Water
1 tablespoon Oil
*Note: An easier no-yeast pastry recipe can be find here.
250g Pork Mince *1/2 of a popular 500g pack
1 Onion *finely chopped
1 clove Garlic *finely chopped
1/2 Carrot *finely chopped
1 Potato *cut into 7-8mm pieces
1 teaspoon Oil
2-3 teaspoons Curry Powder
1 teaspoon Soy Sauce
1 teaspoon Fish Sauce *OR Soy Sauce
1/4 teaspoon Sugar
Salt & Pepper *as required
- Place Warm Water, Dry Yeast and Sugar in a bowl, mix gently and set aside.
- Place Self Raising Flour, Bread Flour (OR Self raising Flour), Curry Powder and Salt in a large bowl, and mix to combine. Make a well in the centre and pour in the yeast mixture and Oil. Mix well to form a soft dough. Allow to rest while you are preparing the filling.
- Heat Oil in a frying pan over medium low heat, cook Pork Mince, Onion, Garlic, Carrot and Potato. Adding 2-3 tablespoons Water will help to cook quicker. Add seasonings, and stir-fry until all vegetables are soft. Divide into 8 portions.
- Divide the dough into 8 portions. Roll one portion of dough and flatten to about 10cm round. Place one portion of the filling mixture in centre and draw the edges up to form a bun. Make 8 buns and place each bun on a piece of baking paper (size 10 x 10cm).
- Pour water into a steamer and bring to the boil over high heat. Place buns into steamer, cover with lid and cook for about 10 minutes. Repeat with remaining buns. Serve warm.