Nikuman (Japanese Steamed Pork Buns)
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5.0
9 reviews
Excellent
Nikuman (Japanese Steamed Pork Buns)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Dough
- 100 g cake flour
- 50 g bread flour
- 2 ½ tsp sugar
- ¼ tsp salt
- ¼ tsp instant dry yeast
- ½ tsp baking powder
- 50 ml water lukewarm
- 25 ml milk whole milk
Filling
- 100 g ground pork
- 1 tsp lard
- 50 g yellow onion finely diced
- 50 g boiled bamboo shoots finely diced
- 30 g fresh shiitake mushroom finely diced
- 15 g boiled wood ear mushroom diced
- 1 tsp grated ginger root or ginger paste
- 1 tsp grated garlic or garlic paste
- ½ tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp yellow miso paste (awase miso) awase
- ½ tbsp toasted sesame oil
- 1 tsp black vinegar
- ½ tbsp sake
- 1 tsp sugar
- 1 tsp honey
- 1 pinch salt
- 1 pinch white pepper powder
- 1 tsp Chinese-style chicken bouillon powder (granules)
- slurry 1 tbsp cold water mixed with 1 tsp of potato starch
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Instructions
Dough
- Take a jug and add 50 ml water. Stir in 2 ½ tsp sugar and ¼ tsp instant dry yeast and leave to activate for a few minutes until foamy.
- Sift the 100 g cake flour and 50 g bread flour together into a bowl. Add the ¼ tsp salt and ½ tsp baking powder. Mix well until the ingredients are evenly distributed.
- Pour the contents of the jug into the bowl (including the foam) and add 25 ml milk. Mix until a rough dough forms.
- Tip the dough out onto a lightly floured surface and knead until smooth (about 5 minutes). Place the dough back in the bowl and cover with cling film. Rest in a warm place until it doubles in size. (40-90 minutes, depending on the environment.)
Filling
- Heat a pan on medium and once hot, add ½ tbsp toasted sesame oil. Add the 50 g yellow onion, 50 g boiled bamboo shoots , 30 g fresh shiitake mushroom, 15 g boiled wood ear mushroom, 1 tsp grated ginger root and 1 tsp grated garlic to the pan and fry for 1-2 minutes.
- Next, add ½ tbsp soy sauce, 1 tsp oyster sauce, 1 tsp yellow miso paste (awase miso), 1 tsp black vinegar, ½ tbsp sake, 1 tsp sugar, 1 tsp honey, 1 pinch salt, 1 pinch white pepper powder and 1 tsp Chinese-style chicken bouillon powder (granules). Mix well and continue to cook until liquid has absorbed and disappeared into the ingredients.
- Mix the slurry in a small bowl. Turn off the heat and pour the slurry into the pan. Stir over the residual heat until the mixture becomes glossy and slightly thickened.
- Transfer to container and allow to cool.
- Once cool to the touch, mix in 100 g ground pork and 1 tsp lard. Cover with plastic wrap and chill in the fridge until the dough is ready.
Assembly
- Once dough has doubled in size, knock the air out and roll it into a cylinder. Cut into equal pieces, each approximately 60g (2oz). (This recipe makes 4. If you doubled or tripled the recipe, divide into 8 or 12 respectively.)
- Shape each piece into a round disc shape, cover with cling film (or clean damp cloth) and rest for 15 mins.
- Take the filling out of the fridge and divide it into approximately 60g (2oz) portions for each wrapper. Place each ball of dough on a chopping board and flatten it with your palm. Then, use a rolling pin to thin out the edges. The centre should be about 5mm (1/4 inch) thick and the edges should be about 2mm thick.
- Roll a portion of the filling and place it in the centre of the dough. Bring the top and bottom edges to the middle and pinch them together. Repeat with the left and right edges, then each pair of parallel corners. (See in post for pictures of how to do this.) Finally, pinch the middle and twist to firmly close the nikuman.
- Place each completed nikuman on an individual square of baking paper, then place them in the steaming basket. Be sure to leave plenty of space between each nikuman and the edges of basket.
- Add the lid on and rest for 15 minutes for the 2nd rise.
- After 15 minutes, fill the steamer with cold water and place the steaming basket with the nikuman on top. Place it on the stove and bring to a boil over a high heat. Once it starts to boil, set a timer for 13 minutes.
- Remove the lid and enjoy!
Notes
- Store cooked nikuman by wrapping individually with plastic wrap and storing in the fridge for up to 24 hours and in the freezer for up to 1 month.
- To reheat, steam again for about 5 minutes or microwave for 2 minutes at 600W. (If microwaving, sprinkle with a little water to help add moisture back in.)
Nutrition Information
Show Details
Calories
251.8kcal
(13%)
Carbohydrates
37.4g
(12%)
Protein
10g
(20%)
Fat
7.9g
(12%)
Saturated Fat
2.5g
(13%)
Polyunsaturated Fat
1.6g
Cholesterol
20.5mg
(7%)
Sodium
663.8mg
(28%)
Fiber
2.2g
(9%)
Nutrition Facts
Serving: 4buns
Amount Per Serving
Calories 2518 kcal
% Daily Value*
| Calories | 251.8kcal | 13% |
| Carbohydrates | 37.4g | 12% |
| Protein | 10g | 20% |
| Fat | 7.9g | 12% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 1.6g | 9% |
| Cholesterol | 20.5mg | 7% |
| Sodium | 663.8mg | 28% |
| Fiber | 2.2g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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