Nikuman (肉マン), or Japanese steamed pork buns, are one of my all-time favorite convenience store foods in Japan.
They’re fluffy, pillowy buns filled with a savory mixture of seasoned ground pork and other vegetables (typically onions, mushrooms, cabbage, bamboo shoots, etc.). Every single bite if juicy and flavorful! And with the steamed bun? To die for.
During colder months, convenience stores like 7-Eleven, Lawson, and FamilyMart keep them warm in special steam cases by the registers. Because of this, they’re a popular grab-and-go treat. On one of my most recent trips to Japan, I ate these almost everyday for breakfast. They’re irresistible, comforting, and satisfying.
Beyond convenience stores, nikuman is also widely sold at street food stalls, specialty shops, and even frozen in supermarkets for easy at-home steaming.
If you’re ever in Japan, definitely get them from a convenience store, but better yet, a specialty shop! The meat-to-bun ratio is so much better (although nothing beats the convenience store bun price).
Inspired by Chinese baozi, nikuman has been adapted to Japanese tastes, sometimes featuring unique variations like curry-filled or pizza-flavored buns. Whether enjoyed as a quick snack or a warm, hearty treat on a chilly day, nikuman is a staple of Japanese comfort food culture. Let’s dive into how to make it!
Do I Need a Bamboo Steamer to Make Nikuman?
No, you don’t need a bamboo steamer to make nikuman–but I highly recommend one if you can. They’re also fairly inexpensive! The one I linked here is $22.
A bamboo steamer helps circulate steam evenly, giving buns their iconic pillow-like texture while also preventing excess condensation from dripping onto the dough (that can make them soggy). Plus, you can stack multiple layers to steam several buns at once, making the process more efficient.
Beyond nikuman, bamboo steamers are incredibly versatile. They’re perfect for steaming dumplings, vegetables, fish, and even delicate foods like mochi. It’s a great, healthy cooking method alternative as it requires no cooking oil.
If you don’t have a bamboo steamer, there are alternatives—use a metal steamer basket, a colander over a pot of simmering water, or a plate set on a wire rack inside a deep pan. No matter what method you use, make sure that you steam these buns for the most authentic taste!
To use a bamboo steamer, place it over a pot or wok with a couple inches of simmering water, ensuring the water doesn’t touch the food. Line the steamer with parchment paper to prevent sticking, then cover and steam to cook.
Dough Ingredients:
For my Nikuman recipe, the dough is made with just 3 ingredients. This keeps it simple while still yielding a soft, fluffy texture. Here is what I used:
- Whole Milk: The fat content in whole milk makes the dough richer, more tender, and slightly sweeter. It also helps to create a finer crumb for that soft, pillowy texture. Try to stick with whole milk if you can! That being said, I’ve also tried dairy-free milk, and while the dough is a bit tougher to knead, the bun still turns out almost as fluffy if you need to go that option!
- Instant Yeast: This helps the dough rise properly, giving the buns their light, airy texture.
- Flour: Flour provides the structure for the dough. Using all-purpose or low-protein flour ensures the buns stay soft and fluffy rather than dense or chewy.
Nikuman (肉マン) – Japanese Steamed Pork Buns
- Total Time: 1 hour 37 minutes
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
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
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
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