Best Nikuman (Japanese Pork Buns)
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4.7
36 reviews
Excellent
Best Nikuman (Japanese Pork Buns)
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Nikuman (Japanese Pork Buns), also known as Baozi, are Chinese sweet buns filled with a succulent meat and onion filling.
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Ingredients
For dough
- 500 grams all-purpose flour
- 100 grams granulated sugar
- 2 teaspoons instant dry yeast
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup warm water ~ 120° F or 48°C
For filling
- 1 medium onion (finely diced)
- 5 scallions or green onions (white part only, minced)
- 1 tablespoon toasted sesame oil
- 300 grams pork belly (thinly sliced, then roughly chopped)
- 100 grams ground pork
- 3 dried shiitake mushrooms (rehydrated, then chopped)
- 2.5 centimeters fresh ginger (grated, about 1 tablespoon)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 2 teaspoons granulated sugar
- ½ teaspoon ground black pepper
- 2 tablespoons Potato Starch (halve is using cornstarch)
- 1 egg white
- 8 pieces parchment paper (cut into 12cm pieces)
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Instructions
- Mix the flour, sugar, yeast, salt, and baking powder together in the mixing bowl of a stand mixer, then pour in the water and oil and combine. When the ingredients are combined, affix the bowl to a mixer fitted with a dough hook and knead until the dough is elastic and shiny. You can also knead the dough by hand if you don't have a mixer.
- Form the dough into a ball and put it in a bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until its doubled in size (about 1 hour).
- While you're waiting for the dough to rise, make the filling. Sauté the onions and scallions with the sesame oil in a pan over medium heat until translucent, but not browned. Set them aside to cool.
- In a bowl, combine the pork belly, ground pork, shiitake mushrooms, ginger, oyster sauce, soy sauce, sake, sugar, black pepper, cornstarch and egg white and knead well with your hands (gloves are advisable), add the cooled onions and continue kneading until the meat is shiny and well combined.
- Punch down the dough and roll it into a log. Cut the log into 8 even pieces and form each piece into a ball. Space the balls apart on a baking sheet and cover with a damp towel to keep them from drying out. Let the dough rest for 10 minutes.
- Use a sharp knife to divide the meat filling into 8 pieces. With your hands or a rolling pin, flatten a piece of dough on a piece of parchment paper until it's about the size of the piece of paper, and then scoop ⅛th of the meat filling onto the middle of the dough.
- Pinch one edge of the dough with your right hand and twist it up towards the center of the bun. Use your left hand to hold the flap in place. Repeat about 10 times, always bringing the flap up to your left hand and pinching together with the past flaps.
- Cover the finished buns with a damp towel to keep them from drying out. Fill a steamer with water and boil the water. Place a few buns into the steamer basket, being careful not to overcrowd it as the buns will expand.
- Lower the steamer basket into the pot of boiling water. Cover the steamer with a damp towel and cover with a lid. This prevents the steam from condensing on the lid and dripping onto the buns. Fold the dangling flaps of the towel back onto the lid to prevent the towel from burning.
- Steam the buns for 15 minutes. Depending on your steamer setup it may take a little more time, so split one open at 15 minutes to make sure it's cooked through. Serve the nikuman with spicy mustard, hot sauce, or vinegar.
Nutrition Information
Show Details
Calories
580kcal
(29%)
Carbohydrates
66g
(22%)
Protein
14g
(28%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.02g
Cholesterol
36mg
(12%)
Sodium
426mg
(18%)
Potassium
339mg
(10%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
80IU
(2%)
Vitamin C
3mg
(3%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8bun
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 426mg | 18% |
| Potassium | 339mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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