Nikuman Recipe
Japanese · Main course · 45 min total
Nikuman are fluffy steamed buns filled with savory pork mixture, a popular Japanese street food. This recipe yields tender, juicy buns perfect for a comforting snack or meal.
30
min prep
min prep
15
min cook
min cook
8
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- For the dough: 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tbsp sugar
- 1/2 tsp salt
- 3/4 cup warm water (about 110°F)
- 1 tbsp vegetable oil
- For the filling: 1/2 lb ground pork
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped green onion
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tbsp sake (or dry sherry)
- 1 tsp sesame oil
- 1/2 tsp sugar
Instructions
- In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and oil, mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
- Meanwhile, make filling: In a bowl, combine pork, cabbage, green onion, ginger, soy sauce, sake, sesame oil, and sugar. Mix well and refrigerate until needed.
- Punch down dough and divide into 8 equal pieces. Roll each into a ball, then flatten into a 4-inch circle. Place about 1.5 tablespoons of filling in the center.
- Bring edges of dough up and pleat to seal, forming a bun. Place each bun on a small square of parchment paper.
- Arrange buns in a steamer basket, leaving space between them. Cover and let rise for 20 minutes.
- Steam over boiling water for 15 minutes. Do not lift lid during steaming. Remove from heat and let sit 2 minutes before opening lid. Serve hot.
Tips
- For extra flavor, add 1/2 tsp of oyster sauce to the filling.
- Leftover buns can be refrigerated and reheated by steaming for 5 minutes.
- If using a bamboo steamer, line with cabbage leaves to prevent sticking.
AI estimate may be inaccurate · Terms