Nikuman - Steamed Pork Buns
Homemade Nikuman - Japanese Steamed Pork Buns
Steamed buns have always been a hit in our home, but my kids used to prefer the fluffy bun over the filling. However, after trying homemade gyoza for the first time, they started loving the savory flavors inside. So when I told them I was making Nikuman—Japanese steamed pork buns—they were excited to give them a try!
Recently, we made a batch of homemade gyoza, and I had some leftover filling. Instead of making more gyoza, I decided to repurpose it into delicious, fluffy Nikuman. The result? A comforting and satisfying treat that the whole family enjoyed!
RECIPE
Servings: 50 pcs
Time: 50 minutes
Ingredients:
For the Dough:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2.5 tbsp sugar
1 tsp instant yeast
1/2 cup warm water
1/2 tbsp cooking oil
For the Filling:
Use leftover Gyoza filling or check out my homemade Gyoza filling recipe here.
My Kitchen Tools:
Instructions:
Prepare the Dough:
In a small bowl, mix warm water, yeast, and sugar. Let it sit for a few minutes until it becomes foamy.
In a large bowl, whisk together the flour, baking powder, and salt.
Gradually pour the yeast mixture into the flour mixture, stirring as you go.
Knead the dough in the bowl, pressing and reshaping it until it forms a rough ball.
Add the cooking oil and continue kneading until the dough becomes smooth and elastic.
Lightly grease the bottom of the bowl, place the dough back in, cover with a damp cloth, and let it rise for 30–40 minutes or until doubled in size.
Assemble the Nikuman:
While the dough is rising, set up a steamer with parchment-lined trays.
Once the dough has doubled in size, divide it into 6 equal pieces.
Roll each piece into a flat, round disc, about 4–5 inches in diameter.
Place a spoonful of the gyoza filling in the center of each disc.
Wrap the filling by placing the dough in your palm, pinching the edges together, pleating as you go, and twisting the top to seal.
Steam the Buns:
Place each bun on a small square of parchment paper to prevent sticking.
Arrange the buns in the steamer, leaving space between each one.
Cover and steam over medium-high heat for 10–12 minutes until the buns are fluffy and cooked through.
What is Nikuman?
Nikuman (肉まん) is a Japanese steamed bun filled with a savory pork mixture, inspired by Chinese baozi. These soft, pillowy buns are popular street food in Japan, especially during the colder months. With a homemade dough and flavorful filling, they make for the perfect snack or meal.
Tips for Perfect Nikuman:
Let the dough rise in a warm place to ensure a soft, fluffy texture.
If you don’t have leftover gyoza filling, make a fresh batch with ground pork, cabbage, green onions, soy sauce, and sesame oil.
Be gentle when pleating the buns—practice makes perfect!
Serve fresh and warm, but you can also freeze and reheat them for a quick snack.
