Description
Nikuman is a soft, fluffy Japanese steamed bun filled with a savory mixture of seasoned ground pork, offering a comforting and flavorful bite.
Ingredients
Units
Scale
For the Dough:
- 1 cup whole milk
- 1 teaspoon instant yeast
- 2 cups all-purpose flour (plus 2-3 tablespoons for dusting)
For the Filling:
- 1 lb ground pork (substitute ground beef or other ground meats)
- 2 cups mushrooms (shiitake recommended, but any kind works), finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Prepare your bamboo steamer by cutting 8 pieces of parchment paper to approximately 4×4 inches.
- In a large mixing bowl (or KitchenAid mixing bowl with a dough hook attachment if you have one!), combine the milk and instant dry yeast. Stir until the yeast is dissolved, then gradually add the flour. Mix until combined.
- If kneading by hand: Transfer the dough to a clean, flat surface, dusting with the additional flour. Knead for about 15 minutes, until the dough becomes smooth and elastic.
- If kneading with KitchenAid mixer: Use a dough hook to knead the dough for about 10 minutes.
- Divide the dough into 8 even pieces (adjust size as desired). Roll each piece into a ball, flattening it slightly, then fold in the edges to form a smooth, rounded ball. Repeat with the remaining pieces.
- Place each dough ball on a parchment square and arrange them inside the steamer. Let them proof for 1 hour.
- While the dough is proofing, prepare the filling. In a bowl, combine the ground pork, chopped mushrooms, garlic, ginger, soy sauce, sesame oil, black pepper and salt. Mix until evenly combined.
- Once the dough has finished proofing, flatten each dough ball to have about a 1/2 inch thickness and 3 inch diameter.
- Place about 2 tablespoons of filling in the center of each flattened dough. Gather the edges of the dough around the filling, pleating and twisting at the top to seal tightly, ensuring the filling stays secure.
- Tip: I typically like to place the buns in the steamer seam-down to ensure the pleats don’t accidentally open, but if you want to show the pleating pattern, you can leave it right-side up.
- Steam the buns in your steamer over simmering water for 12 minutes, or until the buns are soft, fluffy, and cooked through. Try to avoid opening the steamer lid until the buns are done cooking.
- Enjoy hot and fresh!
- Prep Time: 1 hour 25 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: Makes ~8 buns