📝 About This Recipe
A staple of Japanese winter street food, Nikuman are cloud-like yeast buns filled with a succulent, savory pork and vegetable center. These hand-held treasures offer a perfect balance of sweet, fluffy dough and a deeply umami-rich filling seasoned with ginger and sesame. Originating from Chinese baozi but evolved into a uniquely Japanese comfort food, they are the ultimate cozy snack for a cold afternoon.
🥗 Ingredients
The Dough
- 300 grams All-purpose flour (sifted)
- 1 teaspoon Instant dry yeast
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 160 milliliters Warm water (approximately 100°F/38°C)
- 1 tablespoon Vegetable oil (plus extra for greasing the bowl)
- 1/2 teaspoon Salt
The Savory Filling
- 250 grams Ground pork (not too lean; 20% fat is ideal)
- 2 leaves Cabbage (finely minced)
- 2 pieces Shiitake mushrooms (fresh or rehydrated, finely chopped)
- 2 stalks Green onions (finely sliced)
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Potato starch or Cornstarch (to bind the juices)
- 1/2 teaspoon Sugar
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, yeast, baking powder, sugar, and salt. Make a well in the center.
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2
Pour the warm water and vegetable oil into the well. Stir with a spatula until a shaggy dough forms, then use your hands to bring it together into a ball.
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3
Turn the dough onto a clean surface and knead for about 10 minutes. The dough should become smooth, elastic, and no longer sticky. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes or until doubled in size.
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4
While the dough rises, prepare the filling. Sprinkle a pinch of salt over the minced cabbage, let sit for 5 minutes, then squeeze out all excess moisture with your hands.
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5
In a medium bowl, combine the ground pork, drained cabbage, chopped shiitake, green onions, and grated ginger.
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6
Add the soy sauce, oyster sauce, sesame oil, sugar, and potato starch. Mix vigorously in one direction until the mixture becomes pale and tacky (this ensures a juicy, cohesive filling).
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7
Punch down the risen dough and 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, flatten a ball with your palm. Use a rolling pin to roll it into a 4-inch circle, making the edges thinner than the center (the 'belly' of the bun needs to be thicker to support the filling).
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9
Place a generous tablespoon of filling in the center of the dough circle.
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10
Pleat the edges of the dough upward, rotating the bun as you go, and pinch the top to seal it shut. Place each finished bun on a small square of parchment paper.
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11
Let the shaped buns rest (second proof) for 20 minutes under a dry cloth to prevent them from drying out.
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12
Set up your steamer. Once the water is boiling, place the buns in the steamer basket, leaving 2 inches of space between them as they will expand.
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13
Steam over medium-high heat for 15 minutes. Crucially, do not open the lid during this time.
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14
Turn off the heat and let the buns sit in the steamer with the lid slightly ajar for 2-3 minutes. This gradual temperature change prevents the buns from collapsing or wrinkling.
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15
Remove carefully and serve immediately while the steam is still rising from the center.
💡 Chef's Tips
For the whitest dough possible, use 'Bao' flour or bleached all-purpose flour. Always squeeze the moisture out of your vegetables; if the filling is too wet, the bottom of the bun will become soggy. When pleating, try to keep your 'pinching' hand clean of filling oil, or the dough won't stick to itself to seal. If using a metal steamer, wrap the lid in a kitchen towel to prevent condensation from dripping onto the buns and causing yellow spots. Leftovers can be frozen; simply re-steam for 10 minutes directly from the freezer to restore their fluffiness.
🍽️ Serving Suggestions
Serve with a small dish of Karashi (Japanese hot mustard) and soy sauce for dipping. Pair with a hot cup of Hojicha (roasted green tea) to cut through the richness of the pork. A side of quick-pickled cucumbers (Sunomono) provides a refreshing crunch. For a full meal, serve alongside a light Miso soup with tofu and seaweed. Enjoy as a classic street-style snack wrapped in a paper napkin while piping hot.