pork bun

Nikuman is Japanese steamed buns filled with delicious savory pork, shiitake mushroom, cabbage, and scallion. Learn how to make this favorite snack at home!

Nikuman (Steamed Pork Buns)

oz all-purpose flour

Tbsp sugar ((20 g; See Notes 2))

salt

tsp baking powder

instant yeast

Tbsp neutral-flavored oil (vegetable, canola, etc)

water ((See Notes 3))

shiitake mushrooms

water ((120 ml))

green onion/scallion

cabbage ((180 g))

¾ lb ground pork ((340 g))

ginger

tsp sugar

Tbsp sake

soy sauce

Tbsp sesame oil (roasted)

Tbsp potato starch/cornstarch

black pepper

Gather all the ingredients.

Put 11 oz flour, scant 2 Tbsp. sugar, ½ tsp. salt, 1 tsp. baking powder, 1 tsp. instant dry yeast and 1 Tbsp. oil in a large bowl. While mixing the mixture with chopsticks or a wooden spoon, slowly pour 160-170 ml water into the mixture and mix until incorporated.

Lightly dust your hand with flour to keep the dough from sticking too much. Use your hand to knead the dough, pressing it down and reshaping it. Form it into a ball.

Sprinkle the working surface with flour. Transfer the dough onto the surface and start kneading. This is how I knead. First, press the top half of the dough, pushing forward slightly. Then pull it back and fold it in half and press it forward again with the heel of your hand twice. Then turn the dough slightly and repeat this process for 10-15 minutes or until the dough becomes smooth and silky. Sprinkle the dough with a little bit of flour at a time to help decrease the stickiness.

Form the dough into a smooth, round shape, gently tucking loose ends underneath. Coat the bottom of the bowl with oil and place the dough in the bowl. Cover it with plastic wrap and put it in a warm place until the dough doubles in size, about 30-60 minutes.

While you’re waiting for the dough to rise, make the filling. First, soak the dried shiitake mushrooms in ½ cup water. Place something heavy on top so the whole shiitake will be submerged. Set aside for 10-15 minutes.

Thinly slice the scallion. Remove the tough core of the cabbage and chop into 1” (2.5 cm) pieces.

Sprinkle the chopped cabbage with 1 tsp. salt to draw out excess water.

Once shiitake mushrooms are hydrated, squeeze the liquid out, cut off the tough stem, and mince the mushroom tops.

In a large bowl, combine ground pork, scallion, and shiitake mushrooms. Squeeze the excess water out from the cabbage with your hands and add it into the bowl.

Grate ginger and add all the seasonings (1 tsp. sugar, 1 Tbsp. sake, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, 1 Tbsp. potato/corn starch, and freshly ground black pepper).

Knead the mixture well until it is well combined and looks pale and sticky. Set aside (or cover with plastic wrap and keep in the fridge) until the dough is ready.

Once the dough has doubled in size, dust the working surface with flour and divide the dough in half and then roll each piece of dough into a log. Cut each log into 5 even pieces and then cut each piece in half (See Note 4). Form each piece of dough into a ball and dust the dough balls with flour to avoid sticking to each other. Space each ball apart and cover loosely with a damp kitchen cloth to avoid drying out. Let them rest for 10 minutes.

Take a ball of dough and flatten it with your palm. Then roll it with a rolling pin into a round sheet. Here’s how I roll the dough. Hold the top of the dough with the left hand and use a rolling pin to roll out the dough with the right hand. You only need to roll up and down on the bottom half of the dough. After rolling 1-2 times, rotate the dough about 30 degrees with the left hand. Repeat this process until the dough becomes thin. The center of dough should be thicker than the edge.

Scoop 1½ Tbsp of filling (with a 1½ Tbsp. cookie scoop) and place in the center of the dough.

Hold the dough with the left hand and seal the bun using the right index finger and thumb. First, pick up a corner of the dough with your right index finger and thumb and pinch together (left picture). Without moving your thumb, use your right index finger to pick up the dough and pinch it with your thumb while rotating the dough clockwise with your left hand (right picture).

Repeat this process about 10-12 times (=10-12 pleats) until you seal the last part of the dough by pinching it tightly. Here are some tips: your left thumb should hold down the filling and use your left fingers to turn around the wrapper. Use your left index finger to help to pleat. Also, lift up the pinched pleats slightly while you make the new pleat so the filling stays inside the dough.

Once you finish sealing the last part of the dough, twist the pleats further with your right index finger and thumb to maintain a tight seal. If you’re left-handed, reverse the directions.

Easy Alternative Option: Wrap the filling by bringing the dough up around the meat to the top, forming little pleats with the excess dough, then slightly twisting the dough to close it and pinching it firmly to join the edges.

Place the bun on a piece of parchment paper that fits the bun (for small size, 3” x 3”). Cover the finished buns with plastic wrap and repeat this process with the rest of the dough. Let the buns rest for 20 minutes.

Bring water to boil and set a steamer. Once the water is boiling, place the buns and parchment paper in the steamer tray leaving about 2” between each bun (buns will get larger while being steamed). Close the lid and steam over high heat for 10 minutes (10 for small buns, 13 for medium, 15 for big). If you use a regular pot for steaming, wrap the lid with a kitchen cloth to prevent the condensation (formed on the lid) from dripping onto the buns. Enjoy immediately.

The buns keep well in the fridge till the next day and freeze well after steaming. Wrap them in plastic wrap and then pack them in freezer bags (I suggest to consume in 1 week). To reheat, steam frozen buns for a couple of minutes.

Learn how to make Instant Pot Steamed Buns (bao or baozi; Chinese: 鮮肉包子). Fluffy, soft, &amp; slightly sweet bao buns wrapped with aromatic, juicy, &amp; flavorful filling. These Chinese steamed pork buns and beef buns are so deliciously satisfying to eat!

Instant Pot Steamed Buns

all purpose flour

(8 grams) baking powder

fine table salt

granulated sugar

250 ml (1 cup) 108°F (42°C) lukewarm water

(37.5 grams) vegetable oil

(454 grams) ground beef

(60 grams) large egg

garlic (, grated)

(7 grams) ginger (, grated)

(15 milliliters) regular soy sauce

(5 milliliters) dark soy sauce

(6 grams) oyster sauce

⅛ teaspoon (0.2 grams) five spice powder

⅛ teaspoon (0.3 grams) ground white pepper

½ teaspoon (3 grams) table salt

½ teaspoon (1.8 grams) ground cumin powder

½ cup (125 milliliters) cold water

green onion (, finely sliced)

(10 milliliters) roasted sesame oil

(454 grams) ground pork

(14 grams) ginger (, grated)

Make Bao Dough

Make Bao Dough: In a large mixing bowl, add 500g all-purpose flour, 2 tsp (8g) baking powder, 5g fine salt or table salt, and 25g granulated sugar. Mix them very well. Add in 6.25g instant yeast, and make sure to mix them very well. Push all the flour mixture to the side by creating a well in the middle. Gradually pour 250ml (108°F/42°C) lukewarm water and 2½ tbsp (37.5g) vegetable oil into the well, then mix the flour mixture until blended to form a relatively dry dough. *Note: The dough shouldn&#039;t stick to the hand too much once it&#039;s fully mixed. *Pro Tips: Make sure all the flour is mixed in. Depending on your flour, you may need another tablespoon (15ml) of lukewarm water. However, be careful not to add too much additional water. The dough should not feel sticky. Form a large ball with the dough. *Pro Tip: If the dough is a bit hard to knead, cover the dough and let it rest for 5 - 10 minutes. If the dough is soft enough to knead, proceed to step 2.

Knead Bao Dough

Knead &amp; Rise Bao Dough: Knead the bao dough for 8 - 11 minutes until the dough is relatively smooth. *Pro Tip: You can use a stand mixer to knead the dough. It should take roughly 6 - 8 minutes. Form the dough into a ball shape, then place it back into the original large mixing bowl. Cover it with a damp kitchen towel or food wrap.Place the mixing bowl in a warmer part of your kitchen, then allow the dough to rise for roughly 45 minutes - 1 hour.

Make Bao Fillings

Make Bao Fillings: Finely slice the green onions. Use a microplane grater to grate the garlic and ginger directly into the mixing bowl.a) Pork Buns Filling: In a large mixing bowl, mix together 1lb (454g) ground pork, 1 (60g) large egg, 3 grated garlic cloves, 2 tsp (14g) grated ginger, 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce (optional), 1 tsp (6g) oyster sauce, ⅛ tsp (0.2g) five spice powder, ⅛ tsp (0.3g) ground white pepper, and ½ tsp (3g) table salt.b) Beef Buns Filling: In a large mixing bowl, mix together 1lb (454g) ground beef, 1 (60g) large egg, 2 grated garlic cloves, 1 tsp (7g) grated ginger, 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce (optional), 1 tsp (6g) oyster sauce, ⅛ tsp (0.2g) five spice powder, ⅛ tsp (0.3g) ground white pepper, ½ tsp (3g) table salt, and ½ tsp (1.8g) ground cumin powder.When the filling ingredients are well mixed, mix in ½ cup (125ml) cold water one third at a time (around 42ml each time). *Pro Tip: Let the filling fully absorb the water before adding in more water. Add the finely sliced green onions and 2 tbsp (10ml) roasted sesame oil to the filling mixture, then mix well. Cover the filling mixture with food wrap, then place it in the fridge.

Make Dough Balls

Make Dough Balls: Your dough should be almost double in size now. Stick your finger into your dough and it shouldn&#039;t bounce back that much. Place your dough on a clean surface. Deflate the dough by pressing on it. Fold the dough a few times, then divide it into 16 equal pieces. Each piece should weigh around 50g. Form each small dough into a ball shape. Place the 16 dough balls on a plate, then cover them with a damp towel to prevent the dough from drying out.

Roll Bao Dough

Roll Bao Dough: Lightly dust your work surface and rolling pin with flour. With the lower part of your palm, flatten the dough into a circular shape by pressing down on the dough ball. Roll the flattened dough 2 - 3 times with a rolling pin. Rotate the dough 90 degrees and roll the dough for another 2 - 3 times. *Note: The dough should look like a circle at this point. 2 Methods to Roll Bao Dough: Roll the edges of each dough so the center is thick while the edges are thin. Method 1: Use your rolling pin with an outward rolling motion to flatten all the edges to thin them out. Method 2: Rotate the dough with one hand while using the rolling pin to thin out the edges. *Note: Each round dough should be roughly 5&quot; in diameter. Dust both sides of dough with flour to prevent them from sticking onto one another. Place the flattened bao dough on a plate, then cover it with a damp towel.

Add Filling to Bao Dough

Add Filling to Bao Dough: Take out the meat filling from the fridge. Place a round dough on your left hand. With a spoon, place 34g - 36g meat filling in the center of the round dough. Flatten out the filling a little.

Wrap Bao

Wrap Bao: Your right thumb should be on top of the round dough and your index finger should be on the outside. Use your right index finger to fold and pinch the edges against your right thumb. Rotate the dough as you fold the edges. Make sure to keep the filling inside the dough with your left thumb. *Note: You can also use the left thumb to help with the folding. Close the hole on top by using the same folding method.

Rest Bao

Rest Bao: Place the assembled steamed buns into a steamer basket with parchment paper at the bottom. Let the steamed buns rest for 30 minutes before cooking. *Note: If you&#039;re not cooking the bao immediately, place them in the fridge.

Cook Bao in Instant Pot

Cook Bao in Instant Pot: Method 1 (Small Batch): 8&quot; bamboo steamers will fit in a 6 quarts Instant Pot. Add 1 cup (250 ml) of cold water and a trivet in Instant Pot. Place the steamer basket on the trivet. Close the steamer basket lid if you&#039;re using a bamboo steamer. Close the Instant Pot lid, then turn Venting Knob to the Sealing position. Pressure cook at High Pressure for 4 minutes, then Natural Release for 10 minutes. Open the lid carefully. Method 2 (Big Batch): Stack the bamboo steamers into tiers, then batch cook them and freeze for later. For 6 quarts Instant Pot: use 10&quot; bamboo steamers. For 8 quarts Instant Pot: use 10&quot; or 12&quot; bamboo steamers. Fill Instant Pot&#039;s inner pot with 2 cups (500ml) of water. Bring the 2 cups of water to a rapid boil with the &quot;Saute High&quot; function or &quot;Steam&quot; button. Carefully stack the bamboo steamers on top of the inner pot. Make sure the bamboo steamer&#039;s lid is closed properly. Steam the bao for 20 minutes, then turn off the heat.

Serve

Serve Steamed Buns: Your Instant Pot steamed buns are ready! Serve the piping hot Instant Pot Bao with some tea on the side. :D

Steamed pork buns

500.00 ml plain flour

10.00 gm baking powder

53.75 gm caster sugar

125.00 gm warm water

vegetable oil

42.00 gm reduced-salt soy sauce

48.80 gm oyster sauce

40.00 ml Shao hsing rice wine

5.00 gm cornflour

tsp sesame oil

Chinese barbecue pork (char-siu pork), finely chopped

Step 1

Sift flour and baking powder into a bowl. Add salt and 2 tablespoons of sugar . Gradually add combined water and oil. Stir to form a soft dough. Turn onto a lightly floured surface. Knead until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour.

Step 2

Place soy and oyster sauces, rice wine, remaining sugar and cornflour into a jug. Whisk to combine.

Step 3

Heat a wok or non-stick frying pan over medium-high heat. Add sesame oil, pork and soy mixture. Cook, stirring constantly, for 2 minutes, or until mixture comes to the boil. Set aside to cool.

Step 4

Divide dough into 10 portions. Cover with a tea towel to prevent dough from drying out. Working with 1 portion at a time, roll dough into a 12cm round. Place a spoonful of pork mixture into centre of each round. Draw edges up to form buns. Pinch tops together.

Step 5

Pour water into a wok or deep frying pan until it is one-third full. Bring to the boil over high heat. Line a bamboo steamer with baking paper and place over wok (make sure it doesn't touch water). Place 5 buns into steamer. Cover with steamer lid. Cook for 15 minutes, or until a skewer inserted into centre comes out clean. Keep warm. Repeat with remaining buns. Serve.

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