Nikuman Steamed Pork Buns Recipe

I absolutely adore this recipe for its perfect blend of savory umami flavors and the comforting warmth that fills my kitchen as I make these tender buns from scratch. The process of folding each bun feels meditative and rewarding, and I love sharing the delicious results with friends and family, creating memories over these fluffy, flavorful bites.

I adore making Nikuman, the infallible Japanese steamed pork buns that blend moist, perfectly risen dough with an irresistible filling. The dough, made with all-purpose flour, a touch of sugar, and instant yeast, creates the ideal pillowy texture.

Within, a mixture of ground pork, shiitake mushrooms, and a hint of soy sauce offers rich, umami flavor.

Ingredients

Universal flour: Supplies the carbohydrate foundation for the sandwich buns.

Sweetness and fermentation are aided by sugar, which also adds some amounts of nutrients to the brew.

Long-chain sugars (dextrins) help give richness and mouthfeel to the beer, while short-chain sugars (for example, maltose) give it fermentable energy.

And really, what beer isn’t sweet in some way? Hops balance sweetness with bitterness.

Vinous-style beers like barleywine get real heft from concentrated sugars.

Fast-acting yeast: A leavening agent, makes the buns fluffy.

Pork that has been ground: Principal protein source that imparts a sense of richness.

Shiitake mushrooms: Impart umami depth and an earthy flavor.

Soy sauce: Adds saltiness and umami to the mixture.

Oyster sauce: Sweet and salty, boosts meat taste.

Sake: Contributes gentle sweetness and fragrance to the filling.

Sesame oil: Delivers an aroma and flavor complexity that is nutty and toasty.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon instant yeast
• 3/4 cup warm water
• 1 tablespoon vegetable oil
• 200g ground pork
• 3 shiitake mushrooms, chopped
• 1/2 an onion, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sake
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• Pinch of white pepper
• 1 teaspoon cornstarch

Instructions

1. In a big bowl, mix together the flour, sugar, salt, and instant yeast. Little by little, add the warm water and vegetable oil, and stir until a dough forms.

2. On a floured surface, work the dough until smooth, about 10 minutes. Place in a bowl that has been light greased. Cover with a cloth and let the dough rise in a warm place for about 1 hour or until it has doubled in size.

3. In a different bowl, combine the ground pork, chopped shiitake mushrooms, finely chopped onion, soy sauce, oyster sauce, sake, sugar, sesame oil, white pepper, and cornstarch. Mix until thoroughly incorporated.

4. Deflate the risen dough and break it into 12 equal parts. Roll each part into a ball and then flatten it into a circle 3-4 inches across.

5. Spoon a spoonful of the pork filling into the center of each circle of dough. Gather the edges and pleat them to seal the filling inside, pinching them at the top to close. This is also known as “shaping the bun.”

6. Take parchment paper and cut it into small squares, placing a bun on top of each one so that the bun’s seam side is down.

7. Put the buns in a steamer basket, allowing them ample room to expand. Cover them and let them rest for about 20 minutes.

8. At the same time, ready a steamer and bring the water to a rolling boil.

9. Under high heat, steam the buns for about 12 to 15 minutes.

10. Take the buns out of the steamer. Serve them while still warm and fresh. Now, you may enjoy the delightful taste of your homemade Nikuman Steamed Pork Buns!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Clean surface or board for kneading
5. Rolling pin
6. Knife or dough cutter
7. Clean kitchen cloth
8. Additional medium-sized mixing bowl
9. Steamer basket
10. Parchment paper
11. Pot with lid (for steaming)
12. Cooking scissors (for cutting parchment squares)

FAQ

• Can I use another type of flour instead of all-purpose flour?Certainly, using all-purpose flour yields the best textured buns. If you decide to use bread flour instead, the buns will be chewier.
• Is there a substitute for sake in the filling?Substitutes for Sake
  You can use dry sherry or Chinese rice wine as a substitute for sake.
• Can I make the dough in advance?The dough can be made the night before and allowed to rise in the refrigerator. To rise overnight, bring the refrigerated dough to room temperature before shaping.
• How can I ensure the buns are tender and fluffy?Ensure the dough is well kneaded, and allow it to rise in a warm environment until it reaches twice its original size.
• Can I freeze the buns?Indeed, steamed buns can be frozen. To achieve the most favorable texture during reheating, steam them directly from a frozen state.
• What dipping sauce goes well with Nikuman?A basic soy sauce, mixed with vinegar and a dash of chili oil, makes a terrific dip.
• Can I add vegetables to the filling?Absolutely, you can add even more vegetables like cabbage or bamboo shoots to ramp up the flavor and texture.

Substitutions and Variations

You can use bread flour in place of all-purpose flour to get a chewier texture in the dough.
You can use canola oil or sunflower oil instead of vegetable oil.
You can use button mushrooms or any other type of mushroom with a mild flavor in place of shiitake mushrooms.
If you want an alternative to sake, try dry sherry or mirin. These two substitutes have the same base flavor as sake but offer slightly sweeter notes.
You can use hoisin sauce instead of oyster sauce and get pretty much the same result—an umami-rich taste that can easily be mistaken for the real thing. In fact, if you were to do a taste test with dishes that use either sauce, there’s a good chance you wouldn’t be able to tell a difference.

Pro Tips

1. Activate the Yeast Make sure your water is warm (but not too hot, around 100-110°F or 37-43°C) when combining with the yeast to help it activate properly. This ensures your dough rises well.

2. Knead Thoroughly Knead the dough for a full 10 minutes until it is smooth and elastic. This helps develop the gluten, which contributes to a better texture in the buns.

3. Rest and Rise Let the dough rise in a warm, draft-free environment. If your kitchen is cool, you can place the dough in an oven with the light on to create a slightly warm environment.

4. Balanced Filling Ensure the filling is well-mixed so that the flavors are evenly distributed. This will make each bun taste consistent and delicious.

5. Steaming in Batches Avoid overcrowding the steamer basket to ensure even cooking. If necessary, steam the buns in batches to allow for proper expansion and cooking.