‘Nikuman’ is the Japanese name for the steamed pork buns made from flour pastry and filled with pork mince and vegetable mixture. ‘Nikuman’ can be made quite easily at home. I use Sugar and Soy Sauce to season the pork mixture, but you can use whatever you like. Pork Mince can be replaced by other meat.
Self-Raising Flour 1 cup *250ml
Bread Flour 1/2 cup *You can use Self Raising Flour only.
Salt 1 pinch
Dry Yeast 1 to 2 teaspoons
Warm Water 1/2 cup
Sugar 1 tablespoon
Oil 1 tablespoon
*Note: An easier no-yeast pastry recipe can be found here.
Pork Mince 125g *1/4 of a popular 500g pack
Ginger 1 small piece *grated
Shiitake 2 *finely chopped
Spring Onion 2 *finely chopped
Sesame Oil 1 teaspoon
Salt 1 pinch
White Pepper *as required
Soy Sauce 2 teaspoons
Sugar 1 teaspoon
Potato Starch Flour OR Corn Starch Flour 2 teaspoons
- Place Warm Water, Dry Yeast and Sugar in a bowl, mix gently and set aside.
- Place Self Raising Flour, Bread Flour (OR Self raising Flour) and Salt in a large bowl, and mix to combine. Make a well in the centre and pour in the yeast mixture and Oil. Mix well to form a soft dough. Allow to rest while you are preparing the filling.
- Combine all the filling ingredients in a bowl, and mix very well until it gets pasty texture. Divide the mixture into 8 balls.
- Divide the dough into 8 portions. Roll one portion of dough and flatten to about 10cm round. Place one ball of pork mixture in centre and draw the edges up to form a bun. Make 8 buns and place each bun on a piece of baking paper (size 10 x 10cm).
- Pour water into a steamer and bring to the boil over high heat. Place buns into steamer, cover with lid and cook for 12 to 15 minutes. Repeat with remaining buns. Serve warm.