Easy Juicy Steamed Pork Buns (Nikuman)

I wanted to eat juicy steamed meat buns, so I tried making some. Don t knead the dough as hard as you would knead your bread dough. Try to fold and press it gently.
If the dough dries out, the seams may come apart and the filling will leak. Keep it covered with a moistened kitchen towel, and pinch the seams closed very well.
You can keep the cooked buns for 2 days in the refrigerator. Steam before eating. For 8 buns. Recipe by Choco makaron


  1. 234 grams Cake flour
  2. 34 grams Bread (strong) flour
  3. 4 grams Instant dry yeast
  4. 40 grams White sugar
  5. 2 7/10 grams Salt
  6. 120 grams Lukewarm water (about 85˚F/30˚C )
  7. The filling:
  8. 200 grams Ground pork
  9. 40 grams Cooked bamboo shoots (canned)
  10. 2 Dried shiitake mushrooms
  11. 30 grams Japanese leek
  12. 1 piece Ginger
  13. 16 Peeled shrimp
  14. 1 tsp Chinese soup stock
  15. 50 ml Boiling water
  16. 2 grams Powdered gelatin
  17. 2 tsp Sugar
  18. 1 tbsp each Soy sauce sake katakuriko


  1. Change Make the bun In a bowl mix the dough ingredients
  2. Change When it forms a ball knead on a clean surface Knead or fold gently several times taking care not to rip the dough Repeat until the surface of the dough is smooth about 15 minutes
  3. Change Cover with a moistened and wrung out kitchen towel and leave to rest in a warm place for 30 minutes to an hour
  4. Change Make the filling Dissolve the Chinese soup stock in 50 ml of boiling water Add the gelatin and let it absorb the water Microwave and dissolve the gelatin Chill and harden the jelly in the refrigerator
  5. Change Roughly chop the bamboo shoots rehydrated shiitake mushrooms and leeks Finely chop the ginger Combine the chopped up ingredients and the ground pork until the meat is sticky Add the seasoning ingredients
  6. Change Add the jelly from Step 4 to the meat filling and mix Add the katakuriko and mix well
  7. Change Divide the meat filling into 8 portions and roll into balls
  8. Change Divide the rested dough into 8 portions and roll each one gently into a ball Cover with a moistened kitchen towel and let rest for 15 minutes
  9. Change To form the buns: Roll each dough into a 10 cm circle Thin out the edges until the circle is 12 cm If the rolled out dough shrinks back cover with a moistened kitchen towel again and let it rest for a bit
  10. Change Center a meat filling on the dough circle and add 2 shrimps on top Wrap the filling
  11. Change Make little pleats as you wrap If this is difficult for you close up the bun and turn it over so you have the smooth side on top
  12. Change Cut parchment paper into 10 cm squares and put a bun on each piece Put the buns in a steamer and leave to rise again for about 15 minutes Bring water to a boil to use for steaming
  13. Change Brush the buns with a 1:1 mixture of sugar and water to make them shiny This is optional Steam the buns for 15 to 20 minutes
  14. Change Soft and fluffy meat buns! Enjoy while piping hot

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