• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Japanese Kitchen

  • Home
  • About
  • Travel Japan
  • Recipes
  • Cooking Classes
  • Contact
You are here: Home / Recipes / Meat / Nikuman Japanese Steamed Pork Buns

Nikuman Japanese Steamed Pork Buns

December 14, 2020 by Benjamin and Koshiki Leave a Comment

Nikuman | The Japanese Kitchen

If you travel in Japan during the winter months, chances are that you will come across street food vendors and convenience stores selling Nikuman, steamed meat buns. Originally called Chukaman (Chinese-style steamed buns) were introduced to Japan in the late 1920s and now a winter staple across the country.  As a matter of fact, buns are seasonal food and you can only find them from August/September until April of the next year.  

Nikuman are made from flour dough and filled with pork, beef, and other ingredients (e.g. red bean paste, curried beef, cheese, and tomato sauce, just to name a few) and often steamed at street vendors, making them easy snacks and excellent street food.  

The recipe below is very simple to make even at home and sure to be loved by everyone.  

Print Pin

Nikuman, Japanese Steamed Pork Buns

Nikuman | The Japanese Kitchen
Nikuman are steamed pork buns sold on streets of Japan during winter months. The white fluffy buns are made with flour dough and filled with savory pork and onions, steamed on bamboo steamer make them an ideal quick and easy snacks.
Course Appetizer, Side Dish
Cuisine asian, Japanese
Keyword steamed buns, pork, Japanese street food, snack, winter dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 buns
Calories 208kcal
Cost 8

Equipment

  • bamboo steamer

Ingredients

For the dough

  • 2 cups all purpose white flour 200 grams
  • 1/2 tablespoon dry yeast
  • 1/2 tablespoon baking powder
  • 2 1/2 tablespoon sugar
  • 1/2 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 3/4 cup warm water

For the filling

  • 1/3 pound ground pork
  • 1/2 medium yellow onions minced
  • 1 1/2 tablespoon bread crumbs
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon corn starch

Instructions

  • Gather ingredients.
    Ingredients for Japanese Nikuman
  • Mix all the dry ingredients for the dough in a standard mixing bowl. With the mixer running on medium speed add warm water and oil.  Mix for about 20 seconds until the dough is formed.  Take it out on a floured surface and knead into a ball.  Wrap in plastic and set it aside.  
    Nikuman_dough
  • Make the filling by mixing all the ingredients for the filling. Divide the filling into eight balls.  
    Filling for Japanese Nikuman
  • Find a skillet large enough to hold bamboo steamer on its top. Fill the skillet halfway with water and set it on a stovetop.  
  • Cut parchment paper into 1 ½ -inch squares. You will need 8. 
  • Divide the dough into eight balls. Working one at a time, roll the balls to 4-inch rounds.  Press around the rims to make it thin.  This helps not to have an excess dough on the top.  Wrap the filling by pulling edges together and pinch them at the top. Set it on a piece of parchment paper and place it in the bamboo steamer. Place four buns in each tray.  
    Making Buns for Nikuman
  • Turn the heat on the stove and bring the water to a boil. Set bamboo steamer on top, then turn the heat to medium-low. Steam the buns for 20 minutes.  
    Bamboo Steamer
  • Serve warm.

Notes

Nutritional information is an estimate only. Please view our website policies for more information.

Nutrition

Serving: 8g | Calories: 208kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 376mg | Potassium: 102mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

Filed Under: Meat, Recipes Tagged With: bamboo steamer, Japanese snacks, Japanese Street Food, pork, steamed buns

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

More Recipes

Butajiru_Two Bowls and a Pot

Butajiru, Country Style Miso Soup with Pork and Root Vegetables

How to Make Onigiri

Onigiri Rice Balls

Sweet Potato Creme Brulee Recipe

Sweet Potato Creme Brûlée

Tamagoyaki Recipe The Japanese Kitchen

Tamagoyaki, Japanese Rolled Omlette

Previous Post: « Holiday Kitchen and Cooking Gift Ideas
Next Post: Butajiru, Country Style Miso Soup with Pork and Root Vegetables »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

Tanpopo Journeys

Subscribe to the Japanese Kitchen

Get the latest recipes!

koshikismith

Join me Feb. 2 for a free virtual Tonkatsu class. Join me Feb. 2 for a free virtual Tonkatsu class. 
Menu: Tonkatsu, Miso Soup, Greens with Plum Dressing, Roasted Beets Salad with Miso Dressing and Walnuts.  Vegetarian option available.  Sign up via Seward Co-op Cooking Class  #japanesecookingclass
#freevirtualclass 
#misosoup 
#tonkatsu
At 1pm, my son was determined to make doughnuts, s At 1pm, my son was determined to make doughnuts, so we made doughnuts all afternoon😋🍩🍩🍩  どうしてもドーナッツが作りたいんだとさ😋  #whynot?
#makingdoughnuts🍩 
#sundayafternoon
Finally starting Sashiki I got on last textile tou Finally starting Sashiki I got on last textile tour to Japan 🗾.  #sashiko
#makeandmend
#textiletourjapan 
#missjapan
Our roast chicken is cooked with a bunch of parsle Our roast chicken is cooked with a bunch of parsley and a whole 🍋, so light and refreshing (heat the lemon ahead of time and insert into the chicken so you can reduce the cooking time!)  時々作るローストチキン。パセリひと束、レモン一個一緒に焼くのでさっぱり。レモンは先にレンジでアツアツにしたものをチキンの中に入れるので約時間も短縮。今日のチキンはアーミッシュ。去年のアーミッシュツアーが懐かしい。  Inspired by @Jamie Oliver's recipe  #missimgamishtour
#roastchickenwithlemon
#eatingvegetariantomorrrow 
#whattocookfordinner
Sushi workshop at Seward Co-op tonight🍤 #sushi Sushi workshop at Seward Co-op tonight🍤  #sushimakingingclass
#vegetariansushi
I wish you are having a wonderful Christmas 🎄 I wish you are having a wonderful Christmas 🎄  #covidchristmas2020
Load More... Follow on Instagram

Categories

Cooking Supervisor and Taste Tester, Buttercup

Bespoke Japan Trips. Tanpopo Journeys

Tanpopo Journeys

Footer

Follow Us

A food blog by Tanpopo Studio LLC | Privacy Policy | | 2020 © All Rights Reserved.