Steamed Pork Buns (Nikuman)
肉まん NikumanSay it: nee-KOO-mahn
Nikuman are soft, pillowy steamed buns filled with juicy seasoned pork, sold across Japan from convenience stores to street stalls and made at home on cool evenings. The dough is lightly sweet and tender, while the filling is savory with soy sauce, ginger, and sesame. They are eaten hot as a snack or light meal, often with a dab of Japanese mustard. What makes them special is the contrast: a fluffy white exterior and a steaming, aromatic pork center.
Steamed Pork Buns (Nikuman)
肉まん, Nikuman
Pronounced nee-KOO-mahn
- Serves
- 4
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Method
Whisk the flour, sugar, yeast, baking powder, and salt in a large bowl. Add the warm water and vegetable oil and stir until a shaggy dough forms.
Turn out onto a lightly floured surface and knead 8-10 minutes, until smooth, elastic, and only slightly tacky. Shape into a ball, oil the bowl, cover, and let rise in a warm place 1-1.5 hours, until doubled.
Meanwhile, toss the cabbage with 1/2 tsp salt in a colander and let stand 10 minutes. Squeeze firmly to remove excess water.
In a bowl, combine the pork, squeezed cabbage, onion, shiitake, ginger, garlic, soy sauce, sake, sesame oil, sugar, cornstarch, and pepper. Mix until sticky and evenly blended.
Punch down the dough and divide into 8 equal pieces, about 3 1/4 oz (90 g) each. Roll each into a ball, cover, and rest 10 minutes.
On a lightly floured surface, roll each piece into a 4 1/2-inch (11 cm) circle, thicker in the center and thinner at the edge. Spoon one-eighth of the filling (about 3 tbsp/75 g) into the center.
Bring the edges up around the filling, pleating and pinching to seal at the top; twist the top firmly. Place each bun pleated-side up on a 4-inch (10 cm) square of parchment paper.
Arrange the buns in a steamer basket with space between them, cover loosely, and proof 15-20 minutes, until slightly puffed. Work in batches if your steamer is small, and bring the water in the steamer pot to a boil.
Steam over simmering water, covered, 12-15 minutes, until the buns are puffy, glossy, and spring back when gently pressed. Turn off the heat, wait 2 minutes, then lift out and serve hot.
Regional variant: Butaman (Osaka-style pork bun)
Use the same dough and add 1/2 cup (50 g) finely chopped bamboo shoot and 1/4 cup (35 g) extra onion to the filling, with an extra 1 tsp soy sauce. Shape the buns slightly larger and steam 2-3 minutes longer, until puffy and cooked through.
Cook's notes
- Do not skip squeezing the cabbage; excess water makes the filling loose and can sog the bun bottoms.
- Let the shaped buns proof only until slightly puffed; overproofed buns can collapse during steaming.
- If you do not have a bamboo steamer, use a metal steamer or a rack set in a wide pot, and wrap the lid in a towel to stop drips.
Serve with
Serve hot with soy sauce and Japanese mustard (karashi), alongside pickles or a clear soup.
Make ahead and storage
Cool completely, wrap airtight, and freeze up to 1 month; re-steam from frozen for 15-18 minutes until heated through.
