Nikuman (Japanese Pork Buns)

Method10 steps

1. 1

   Step 1: Mix all 500 g flour, the dough’s 100 g granulated sugar, 2 teaspoons instant dry yeast, 1½ teaspoons baking powder and ½ teaspoon salt. Stir in the dough’s 1 cup warm water (about 48°C/120°F) and 2 tablespoons vegetable oil. Knead with a dough hook, or by hand, until elastic and shiny.

   Uses 500 grams all-purpose flour · 100 g granulated sugar for the dough · 2 teaspoons instant dry yeast · 1 1/2 teaspoons baking powder · ½ teaspoon salt · 2 tablespoons vegetable oil · 1 cup warm water, about 48°C (120°F), for the dough

2. 2

   Step 2: Form the dough into a ball, cover in a bowl and let rise in a warm place until doubled, about 1 hour. Cut 8 parchment squares for the 8 large buns. Prepare the filling during this rise.

   Rise until dough doubles · 60 minUses Kneaded bun dough

3. 3

   Step 3: While the dough rises, sauté all the diced medium onion (1) and minced whites of 5 scallions in 1 tablespoon toasted sesame oil over medium heat until translucent without browning. Set aside until cool before mixing with raw meat.

   Uses 1 medium onion, finely diced · White parts only of 5 scallions, minced · 1 tablespoon toasted sesame oil

4. 4

   Step 4: Combine all 300 g chopped pork belly, 100 g ground pork, the 3 already rehydrated and chopped shiitakes, about 1 tablespoon grated ginger, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sake, the filling’s 2 teaspoons granulated sugar, ½ teaspoon ground black pepper, 2 tablespoons potato starch and 1 egg white. Knead the mixture well, then knead in all the cooled onion-scallion mixture until shiny and thoroughly combined.

   Uses 300 g pork belly, thinly sliced then roughly chopped · 100 grams ground pork · 3 dried shiitake mushrooms, already rehydrated and chopped · About 1 tablespoon grated fresh ginger, from a 2.5 cm piece · 2 tablespoons oyster sauce · 1 tablespoon soy sauce · 1 tablespoon sake · 2 teaspoons granulated sugar for the filling

5. 5

   Step 5: When the dough has doubled, punch it down and roll into a log. Divide into 8 equal pieces and shape each into a ball. Space them on a tray, cover with a damp towel and rest for 10 minutes.

   Rest divided dough balls · 10 minUses Doubled bun dough

6. 6

   Step 6: Divide all the raw meat filling into 8 equal portions. Flatten one rested dough ball with your hands or a rolling pin on a parchment square. Place one filling portion, exactly one-eighth of the batch, in its centre.

   Uses One of eight rested dough balls · One-eighth of the complete raw filling

7. 7

   Step 7: Pleat the edge of this first dough circle towards the centre, pinching each pleat against the previous one about 10 times, then close the top tightly. Keep the filled bun on its parchment square. Repeat with the other 7 dough balls and 7 filling portions to make all 8 buns.

   Uses First dough circle with one filling portion · Remaining seven dough balls · Remaining seven raw filling portions

8. 8

   Step 8: Keep the shaped buns covered with a damp towel while setting up. Bring water in the steamer pot to a boil. Put a batch of buns on their parchment in the bamboo steamer, leaving space for expansion; keep the remaining unsteamed buns covered.

   Uses Shaped unsteamed buns for the first batch · Water for the steamer pot, as needed

9. 9

   Step 9: Place the loaded bamboo steamer over the pot of boiling water and cover, ready to steam this batch.

   Uses Loaded first steamer batch

10. 10

    Step 10: Steam this batch for about 15 minutes, then check that the dough is cooked and a thermometer in the centre of the filling reads 74°C (165°F). Continue steaming and recheck if needed. Repeat with the remaining covered buns, allowing about 15 minutes as a checkpoint for EACH batch and maintaining the steamer water as needed. Serve the cooked nikuman with optional hot mustard, hot sauce or vinegar.

    Steam EACH bun batch · 15 minUses First bun batch over boiling water · Remaining unsteamed buns · Additional steamer water only as needed · Hot mustard for serving, optional, to taste · Hot sauce for serving, optional, to taste · Vinegar for serving, optional, to taste