📝 About This Recipe
Experience the ultimate Japanese comfort food with these Nikuman, featuring a pillowy-soft, slightly sweet yeast dough wrapped around a succulent, ginger-scented pork filling. These 'meat buns' are a staple of Japanese winter street food, offering a harmonious balance of savory umami and delicate texture. Mastering the art of the pleat and the steam results in a handcrafted snack that is far superior to any store-bought version.
🥗 Ingredients
For the Yeast Dough
- 300 grams All-purpose flour (sifted)
- 40 grams Granulated sugar
- 1 teaspoon Instant dry yeast
- 1 teaspoon Baking powder (helps with the fluffy texture)
- 160 ml Lukewarm water (approx. 100°F/40°C)
- 1 tablespoon Vegetable oil (plus extra for greasing the bowl)
- 1/2 teaspoon Salt
For the Savory Pork Filling
- 250 grams Ground pork (not too lean; 20% fat is ideal)
- 2 large leaves Cabbage (finely minced and squeezed of excess moisture)
- 2 pieces Shiitake mushrooms (fresh or rehydrated, finely chopped)
- 2 stalks Green onions (finely minced)
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Potato starch (to bind the juices)
- 1/2 teaspoon Sugar
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, yeast, baking powder, and salt. Make a well in the center.
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2
Pour the lukewarm water and vegetable oil into the well. Stir with a spatula until a shaggy dough forms, then use your hands to bring it together.
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3
Turn the dough onto a lightly floured surface and knead for about 10 minutes until it is smooth, elastic, and no longer sticky. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes or until doubled in size.
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4
While the dough rises, prepare the filling. In a medium bowl, combine the ground pork, minced cabbage, chopped mushrooms, green onions, and ginger.
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5
Add the soy sauce, oyster sauce, sesame oil, potato starch, and sugar to the pork mixture. Mix vigorously in one direction until the mixture becomes tacky and pale.
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6
Divide the meat filling into 10 equal portions and set aside in the refrigerator until ready to assemble.
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7
Once the dough has risen, punch it down to release air. Divide it into 10 equal pieces (about 50g each). Roll each piece into a smooth ball.
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8
On a lightly floured surface, use a rolling pin to flatten a dough ball into a 4-inch circle. Aim to make the edges thinner than the center to ensure even dough thickness once pleated.
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9
Place one portion of the filling in the center of the dough. Pleat the edges upward, rotating the bun as you pinch the dough together to seal the top with a decorative twist.
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10
Place each finished bun on a small square of parchment paper. Cover with a dry towel and let them rest (second proof) for 20 minutes.
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11
Prepare your steamer. Bring water to a boil over medium-high heat. Ensure the water does not touch the bottom of the steamer basket.
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12
Arrange the buns in the steamer, leaving at least 2 inches of space between them as they will expand significantly.
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13
Steam the buns for 13-15 minutes. Crucially, do not open the lid during steaming or the buns may collapse.
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14
Turn off the heat but leave the lid on for an additional 2 minutes to let the temperature stabilize. Slowly crack the lid to let steam escape before removing the buns.
💡 Chef's Tips
For the whitest dough, use 'bleached' all-purpose flour or specialized bao flour. Always squeeze the liquid out of your cabbage after mincing to prevent a soggy bun interior. When rolling the dough, keep the center thick; this 'belly' supports the weight of the filling. Avoid letting the steam water touch the buns, as this will result in yellow, tough spots on the bread. If your kitchen is cold, let the dough rise inside an oven that is turned off but has a bowl of hot water at the bottom.
🍽️ Serving Suggestions
Serve hot with a side of Japanese hot mustard (Karashi) and soy sauce for dipping. Pair with a warm cup of roasted green tea (Hojicha) to complement the savory pork. A simple side of sunomono (cucumber salad) provides a refreshing crunch against the soft bread. Drizzle with a little chili oil (Rayu) if you prefer a spicy kick. Enjoy as a hearty breakfast or a satisfying afternoon snack.