Steamed Buns
Steamed Buns Recipe
Steamed buns, known as Nikuman in Japan, are a wintertime favorite sold at convenience stores, street stalls, and bakeries.
Originating from Chinese baozi, Nikuman made their way to Japan in the early 20th century and have since evolved to include uniquely Japanese flavors like curry, anko (sweet red bean paste), and seasonal variations. These fluffy white buns, filled with savory or sweet fillings, are a comforting treat during the colder months.
Recently, while visiting a Japanese bakery in Los Angeles, my child was captivated by the steaming Nikuman near the cashier. However, he had one request: he only wanted the fluffy white bun part! Inspired by his enthusiasm, I decided to recreate these iconic steamed buns at home without any filling. While he happily enjoyed the plain buns, I couldn’t resist sandwiching leftover Sukiyaki beef between them for a delicious twist.
Whether you prefer them plain or filled, these steamed buns are easy to make and perfect for customizing with your favorite ingredients.
RECIPE
Servings: 8 pcs
Time: 90 minutes
Ingredients:
2 cups all-purpose flour
2 tsp active dry yeast
1 tbsp sugar
1/2 tsp salt
2/3 cup warm water
1 tbsp cooking oil (I used rice oil)
cooking oil for brushing
filling - I filled with SUKIYAKI leftover - recipe is here
Instructions:
Prepare the Dough
In a large bowl, combine the flour, yeast, sugar, and salt.
Gradually add warm water while mixing, then knead the dough until it comes together into a smooth ball.
Add the cooking oil and continue kneading until the dough becomes soft and elastic.
Let the Dough Rise
Place the dough back into the bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 40 minutes or until it doubles in size.
Prepare the Steamer
While the dough is rising, cut 8 pieces of parchment paper into 4-inch squares.
Set up a steamer with a tray in a pot. Add water to the pot, bring it to a boil, and wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the buns.
Shape the Buns
Once the dough has risen, transfer it to a clean work surface. Divide it into 8 equal pieces.
Roll each piece into an oval shape about 1/4 inch thick.
Lightly brush one half of each oval with oil, then fold it in half and gently press down. Place each folded bun on a parchment square.
Steam the Buns
Arrange the buns on the steamer tray, ensuring they are not touching. Steam over boiling water for 10 minutes.
Serve and Enjoy
Serve the buns warm. Enjoy them plain, or add fillings like Sukiyaki beef (recipe here), pulled pork, or even a dollop of sweetened red bean paste for a classic Japanese twist.
What do we know about Nikuman in Japan?
Nikuman’s origins trace back to Chinese baozi, which were introduced to Japan during the Meiji era (late 1800s to early 1900s). Over time, Japan adapted these steamed buns to suit local palates, incorporating flavors like curry, teriyaki chicken, and even pizza-inspired fillings. Today, Nikuman are synonymous with comfort food in Japan, especially during winter. They’re commonly sold at convenience stores like FamilyMart and Lawson, with limited-edition flavors released each season.
By making these buns at home, you can enjoy the rich history and versatility of Nikuman while adding your own creative spin.
