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Nikuman (Steamed Pork Buns)
Makes 6 (serves 3) · About 1 hr 40 min (About 50 min of this is just waiting for the dough to rise)
Pork filling wrapped in a yeast dough and steamed in a frying pan. The buns are fluffy, and the filling is juicy with soy sauce and oyster sauce.
① Knead the dough→② Let the dough rise→③ Make the filling→④ Wrap and let sit a little→⑤ Steam in a frying pan
What to buy
Meat
Vegetables
Flour & seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: a large bowl, a rolling pin (or press it out with your palms), frying pan (about 26 cm, with a lid), microwave.
How to make it
1
Knead the dough
- Put 110 ml water in a microwave-safe cup and warm in the microwave (600 W) for about 15 sec. It should feel just a little warm when you put your finger in (about 40°C)
- In a large bowl, put 200 g cake flour, 1 tsp baking powder, 1 1/2 tbsp sugar, a pinch of salt and 1 tsp dry yeast, and mix with cooking chopsticks
- Add the warm water and mix with the chopsticks. When it comes together in crumbly clumps, add 1/2 tbsp vegetable oil
- Gather it into one ball with your hands, put it on the counter and knead for about 10 min. Keep pushing it out with the heel of your hand and folding it back
How to tell it's doneThe dough is smooth and silky on the outside and does not stick to your hands.
Be carefulIf the water is too hot, the yeast stops working and the dough will not rise. If it feels hot, let it cool before using.
2
Let the dough rise
- Round the dough into a ball, put it back in the bowl and cover with plastic wrap
- Let sit in a warm place in the room (about 25–30°C) for about 40 min. On a cold day, you can use your oven's proofing setting (about 35°C)
- While you wait, make the filling in step 3
How to tell it's doneThe dough has risen to about 2 times its first size. When you press it with a floured finger, the hole stays and does not spring back.
3
Make the filling
- On the cutting board, finely chop the onion into about 3 mm pieces
- In another bowl, put 150 g ground pork, 2 tsp soy sauce, 2 tsp oyster sauce, 2 tsp sake, 1 tsp sugar, 1 tsp sesame oil, 2 tsp potato starch, 1 tsp ginger and a pinch of pepper
- Knead with your hands until sticky, then add the onion and mix
- Divide into 6 equal parts, roll into balls, and keep in the fridge until you wrap them
How to tell it's done6 balls of filling are lined up, keeping their shape.
Be carefulAfter touching raw ground meat, wash your hands with soap before touching the dough.
4
Divide the dough and wrap the filling
- Press the risen dough lightly with your hands to get the air out, divide it into 6 equal parts on the counter, and roll into balls
- Roll out each one with a rolling pin into a circle about 12 cm across. Make it thicker in the middle and thinner at the edges
- Put 1 ball of filling in the middle. Pinch the edge of the dough a little at a time to make pleats, then twist tightly at the top to close
- Put each bun, closed side up, on a 10 cm square of parchment paper
- Cover with a cloth or plastic wrap so they do not dry out, and let sit 10 min
How to tell it's doneAll 6 are wrapped, and the tops are closed tight. They puff up a little while they sit.
5
Steam in a frying pan
- Put the buns in the frying pan on their parchment paper. They puff up, so leave 3 cm between them
- Pour 150 ml water into the bottom of the pan, between the buns
- Put the lid on and set over medium heat. When it boils and steam comes out, steam over medium-low heat for about 15 min
- Turn off the heat and let sit 3 min with the lid on (if you open it right away, the buns shrink)
ReadyThe buns are puffed up and bounce back when you touch them. Break one open: no pink in the meat, and the juice that comes out is clear.
Be carefulIf you stop hearing the sizzling of water partway through, the water has run out. Add 50 ml water. When you open the lid, tilt it away from you so the hot steam does not hit your face.
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If it didn't work out
The dough does not riseThe water was too hot, or the place was too cold. Next time, check the warm water with your finger, and let it sit in a warm place.
The pancakes are hardThe dough did not rise enough in step 2. Wait until the hole from your finger does not spring back.
The top opened and the filling showedThere was too much flour on the edges, or the twist was too loose. Next time, brush the flour off the edges, then twist tightly.
The outside of the buns is soggyDrops of water fell from the underside of the lid. Wrapping the lid in a cloth helps stop this.
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