Srita, Hi Srita! To my surprise, she told me that they are very easy to make. Next time I will do a double batch of dough at once since I used 1 lb of meat and had more filling. Japanese Food and Recipe Blog. Unless your filling is bigger than mine, 10-12 minutes should be good. It still was delicious. Hope that helps! I hope you enjoy making this homemade Nikuman recipe! Hi Nami! Sprinkle the working surface with flour. Can I use cake flour instead of all purpose flour? Scaling all the ingredients. . I’ve never made nikuman before and I don’t have a bamboo steamer, but I made a test batch and they turned out amazing! Sieve the flour, baking powder and salt into a large bowl. Thank you for this amazing recipe , Hi Min! They are soft fluffy buns that have curry filling and then … From what you wrote, I feel like it might be due to over-rising, especially when you say there was no pleats. Nikuman was originally introduced to Japan as chukaman (Chinese-style steamed bun). Hi Evvi, Awesome!!! I can’t wait to make these pork buns! Hi Andrew! I didn’t know about baozi flour. Thanks! I’m going to store the rest and take it with me tomorrow. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん). Hi Nami. I do know that pizza buns are very popular in Japanese convenient stores, have you ever tried making some? You can definitely use fresh shiitake mushrooms or other kinds of mushrooms you like/can get. These ended up thinner than we prefer, but I also have a tiny steamer, so I guess that was just as well for now. You need to reheat/resteam the buns when you’re ready to eat. I’ve always loved Japan, their wonderful country, culture and food. If you happen to have a recipe for the plain steamed buns I would love to try it! Hi Nami! Just wanted to thank you for your amazing recipes. , Thank you so much for this recipe! An Pan is a Japanese sweet bread with Anko (sweet red bean paste) inside. Ah I did them with ground beef instead of pork. That’s a wonderful idea! Add sesame oil and meat, and stir fry until no longer pink (for seafood cook about 3 minutes). It’s the best kind of savory snack. Yeast inflates the dough with carbon dioxide and alcohol bubbles from yeast fermentation. Please do not use my images without my permission. Then roll it with a rolling pin into a round sheet. Hi Nami! , Tried this one again and this time MUCH better, it was actually edible . 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. Can I leave them out without changing the quality and texture? It’s been edited and republished in April 2020. The “proper” method to rehydrate dried shiitake is to use water (possibly overnight in the fridge). Thanks again for sharing these recipes! Have fun exploring the 700+ classic & modern Japanese recipes I share with … Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). But the height has to be low enough that you can put nikuman and cover the lid without touching it… Hope this helps. , Hmm I don’t have the plain recipe but I’ll remember your request. Took me a while to find your website, and also glad I found your Nikuman recipe Nami! , Actually, I had dough left over recently and had a can on anko–made an-man–they were great! I’m sorry I’m not familiar with English translation names… If you find the same brand online (pic), let me know. So that’s why do you use both for Nikuman because it is said that you use both because you make the dough using all-purpose flour (middle between bread and cake flour). I cannot get enough of these, they were delicious! Thank you for trying this recipe! You can put water in the pot, put jar or mug that can sustain a plate that fits into the pot… then you can put the nikuman on top to steam. I’m so happy to hear you enjoyed this recipe and thanks for writing your feedback! I showed your video to my mom and she was impressed. I think I will roll them thinner next time. Add the potato starch and stir until combined. Yeah…it’s a bit of work during the weeknight for me, which is why it’s a treat in my house when I make it. And good to know I can use my rice cooker to steam these. On the other hand, my filling recipe will make enough filling for 20 buns (It’s just easier that way – I can use a full 1lb. For information about our privacy practices, please visit our website. I am glad I’ve got it. A Mennonite lady in Winnipeg taught me how to make these. Also, the bottom of the buns were in water, because of that I assume. Sorry if this is a silly question! Schedule xoxo. I’m super exited to try your nikuman recipe tomorrow! I didn’t have soy sauce in hand but I used the S&B Golden Curry and Potatoes+Mushrooms+Green Onions. Use your hand to knead the dough, pressing it down and reshaping it. Multigrain Buns On dine chez Nanou. Nikuman / Butaman / Pork Bun Recipe – Food… My Zojirushi Bread Machine can only make enough dough for 10 buns – otherwise it will overflow… which is why my dough recipe is only for 10 buns. I use this organic soy sauce that’s imported from Japan: https://www.justonecookbook.com/pantry_items/soy-sauce/. Mostly because I’m afraid of condensation that might ruin the buns on top. Hi Angelina! . You have to steam first, then freeze. Great recipe for lunch or brunch. We had your steamed buns last night and they were amazing!!!! . It turned out great but I think I can do better… Thank you! brown sugar, granulated sugar, cream cheese, large eggs, unsalted butter and 12 … Mix well all the ingredients, along with prepared vegetables, for the filling in a bowl. I only had nikuman once in Japan but it’s somehow still nostalgic. Why didn’t I think of making my own (permissible) nikuman sooner? Hello Nami, For the steamed buns (no filling) could I steam them in my Instapot? Saves so much time. salt, water, muesli, fresh yeast, flour. Roll outwards. I’m so happy to hear you tried this recipe and enjoyed it! This post may contain affiliate links. , Hmmmmm, they were great! I highly recommend steaming it – it won’t hurt by steaming it for a longer time. Yay! I’d love to try these out but I have no steamer! I”m not sure about sourdough start/levain…. The buns keep well in the fridge till the next day and freeze well after steaming. Your site is awesome! Can you also tell me how long I should steam in IP if I freeze the buns? My only issue was that I had a lot of leftover filling and I had a bit of trouble getting more than a tablespoon into them without them tearing. Place approximately 2 ounces of the barbecue sauce over the meat. The fillings can be meat, vegetables or a combination of both. However I was wondering if you know whether it’s possible to freeze the dough to fill and fold later? This cooking time is for Cover the finished buns with plastic wrap and repeat this process with the rest of the dough. . Thanks for your help and amazing recipes . I look forward to your new recipes, Hi Paola! How much do I adjust the steaming time if I’m using several stacked bamboo steamers? Hi Evvi, We heard some of our readers tried making Gyoza wrappers with gluten-free flour, and we think it should work for Nikuman too. I have a question regarding the use of shiitake mushrooms. I was at an Asian grocery store today, and I saw a large variety of soy sauces. I was so absorbed in doing the buns that I forgot making something to eat with them. Or shoot me message with a pic from a store. Hi Mandy! By the way, Japanese convenience stores sell not only snacks and drinks, but a dizzying array of items like a mini supermarket. Thank you!!! If your bun is rather big, 15 minutes should be okay. I’m so happy to hear you liked this recipe! I’m so happy to hear you enjoyed my gyoza recipe. Learn how to make this favorite snack at home! I think practice will help. Hi Ima! i hope i can also make successful curry-man in the future too since i love curry, Hi Scarlet! And wonderful hand warmers! For a steamer or pot that we use over the stovetop, we can cover the lid with the cloth so condensation won’t fall onto the food… but with IP, I’m not sure if the lid is designed in a way that condensation will not fall onto the food. . Place meat in freezer until firm. Make sure to steam for a longer time too. Thank you for trying this recipe, M! I’m so happy to hear your nikuman turned out well! It’s very important so that water doesn’t drip onto the dough. Or eat like them are with a salad or something? We hope you would give it a try! Enjoy as a savory snack or comforting companion to a cocktail. Add onions and cook for a few more minutes. Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Place the wet paper towel or towel over the nikuman so it will be moist! Thanks! package of mushrooms). Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. Yes, we have different soy sauce and to me, flavors are different. Place a pot of oil over heat and gently add the potatoes … Hope you enjoy! If you are unable to steam all the buns in one go, place the remaining buns in the fridge, covered, until they are ready for steaming. Try out this recipe & enjoy the taste. Steaming up glass cases are the plump Japanese buns. When my friend Maggie of Ominivore’s Cookbook shared her Kimchi Pork Steamed Bun recipe, she showed her mom’s technique of folding and pleating in her youtube video. It does become plump but should have some pleats afterwards. Do you have recipes for kare-man and pizza-man? I’m so happy to hear you like this Nikuman recipe. My mother in law uses it to steam buns too. Set aside for 10-15 minutes. Chinese dim sum is my favorite. . 300 grams boneless, skinless chicken thighs, finely minced, 200 grams (about 3) cabbage leaves, steamed for 1 minute, drained well and finely chopped, 80 grams Chinese leek, white part only, finely chopped, 1 tablespoon (about 15 grams) fresh ginger, grated, 10 grams dried shrimp, washed and soaked for 1 hour, drained well and finely chopped, reserve liquid. You make cooking always easy! Hi, I was getting the ingredients to make this and I saw that it had sake. But that’s okay, like I heard in ine video: never underestimate the emotional impact of huge round food. I am sorry for my late response. HI Pam! I found you on YouTube and have to say your recipe are the best I’ve tried. soooooo yummy! I’m a little bit worried about over-proofing the dough so I haven’t tested before. Hi Dave! Method 1. 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). They had the pleats and everything. It should be easy to find Japanese soy sauce with that brand. Shape each piece of dough into a ball and let it rest on a baking sheet for 10 minutes, covered with a damp towel to prevent it from drying out. Do you know how long the buns should be steamed in Instant Pot? Make stir fry veggies and place in the middle. Please read my disclosure policy for details. Thank you! Thank you for your feedback! I honestly didn’t know that japanese soy sauce differed from Chinese soy sauce. Notify me of followup comments via e-mail. Cut two potatoes into thick batons and soak in water for at least 5 minutes. How can I do this?! If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Steaming doesn’t mean weak cooking (if there is such word…). Spring seemed an eternity away but the nikuman vanquished winter chills. Wow! https://www.cauldronfoods.co.uk/recipes/nikuman-japanese-buns Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Small bean jam pancakes (steamed buns), this is recipe you’re looking for? Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. This Meat Bun has amazing flavor from its flaky dough and spicy meat filling. Well I had the same with your nikkuman. Hi Lucy! I’m planning on making a lot of butaman for a dinner with friends, and I was wondering if I can prepare them in advance (like in the afternoon), store them in the fridge, and then cook them only when the guests get here for dinner. The ugly is all me, though. It should work. Scaling the ingredients is quite straightforward. This is the part that intimidates people most. Hi, I know this is an old recipe but I’ve made these Nikuman twice already this week and I simply love it! Add 3 to 4 inches of water in your pot and bring to a boil. For anko paste, you can find the recipe here: https://www.justonecookbook.com/how_to/how-to-make-anko-red-bean-paste/. I love your filling idea too. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. My mom used to buy packaged steamed buns from the store and they tasted pretty good as I remembered. Ugly but delicious. Form it into a ball. Do you have a recipe for the curry or red bean paste filling by any chance? 1: 300 g (10.6 oz) all-purpose flour = ROUGHLY 2 1/3 cups. You only need to roll up and down on the bottom half of the dough. Did you wrap the lid with towel? Use your left index finger to help to pleat. I use regular cabbage, not napa cabbage. It felt so good. In a large mixing bowl, add the chicken, salt, pepper, sugar, soy sauce, oyster sauce, rice vinegar, five-spice powder and sesame oil. Hi Christina! Serve hot with rice or noodles. Japanese eat it by itself (as the meat inside is seasoned) but some (including myself) like to dip on soy sauce just a tiny bit. Divide the dough into 8 even sections. Hope that helps! 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. I haven’t tried making the dough ahead of time. Your gyoza recipe is good… The result is always oishii… Thank you! Not only is the filling juicy and delicious, but the dough even on it’s own makes for a perfect snack or bread when steamed. Good luck, and please feel free to ask me anytime. Thank you. soy sauce, 1 Tbsp. Hope this helps. Hi Cristina! I remember my mom making these in her rice cooker. “The Japanese polo bun is crispy on the outside and soft on the inside. Close the lid and steam over high heat for 10 minutes (10 for small buns, 13 for medium, 15 for big). I noticed the bit about the dish cloth, but other than that is there any trick? instant dry yeast and 1 Tbsp. Is that deep fried?? After rolling 1-2 times, rotate the dough about 30 degrees with the left hand. ??? Can I substitute another type of fresh mushroom? 8. I have made the filling ahead of time but not the dough…. , PIzzaman! What do you and your familie eat with them? This look delicious, Nami! I have seen nikuman and butaman in so many Japanese dramas and I am a vegetarian and I want to try a vegetarian version. salt to draw out excess water. . Repeat for the remaining dough. . The steaming hot Japanese nikuman meat buns were a great comfort. So I usually buy freshly made ones at food festivals… but with your recipe it was so easy to make my own! I would like to eat this enormous steamed bun at Yokohama Chinatown now (and tomorrow too)! While you’re waiting for the dough to rise, make the filling. , Hi! Why make a steamed bun yourself? You’ve made my day! Add the cabbage, leek, ginger, mushrooms and shrimp, and mix evenly. Also, lift up the pinched pleats slightly while you make the new pleat so the filling stays inside the dough. I’m glad! There were superhuge! . Buy our best-selling e-cookbook for 33 more easy and simple recipes! Place your rolling pin on about 1/3 of the disc from the top. Drain. Step 4 resting can be longer, but not Step 16 (20 mins max). If you try steaming these buns in your IP, let me know how it goes. We had dim sum while we were in California this summer and we tried some buns that had no filling. I’m so happy to hear you like this recipe! . Hi Jules! First, soak the dried shiitake mushrooms in ½ cup water. I’m glad you gave this recipe a try and thank you so much for your kind feedback. Hope it will work out next time! Stir in onion soup mix and mushroom soup and heat through. Use thinly sliced beef (and maybe sliced onion for additional sweetness and texture), and season with soy sauce, mirin, sake, etc. I’m so happy to hear you and your daughter enjoyed this recipe. I could help you pick if I have a picture… We don’t really have dark or light soy sauce in Japan (Chinese soy sauce, yes). Preheat oven to 375F/190C. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water in a standard mixer. What do you think? The filling was rich, I especially liked a lot the taste of ginger. . Do you have any food that evokes a special memory of your life? Hi Bastien! 2. Hi Sky! I used dried ones because they have more flavors. . It was amazing and worked out really well! When I was small, my mom loved to steam buns and she would fill it with chopped peanuts and sugar. I heard some of my readers tried making Gyoza wrappers with gluten-free flour and I think it should work for Nikuman too, but again I haven’t tried… Let us know if you end up trying. 2 Japanese steamed Pork Bun recipe. I have one question though. (◍•ᴗ•◍) I would try this next week! Next, cut the butter into small cubes and rub into the flour mixture until it resembles breadcrumbs. Roll it into a long cylindrical tube and cut it into 8 even pieces. package of ground pork, and a full 8 oz. Hello Nami-san, and thank you for the recipe, they turned out great. Set aside (or cover with plastic wrap and keep in the fridge) until the dough is ready. Thank you so much for trying this recipe and writing your kind feedback. ! Your input is so valuable to all of us. ©2020 Just One Cookbook, All Rights Reserved. The buns were so tender and the filling so flavorful! Place on your prepared paper squares in the steamer basket. Prise open each bun and fill with our barbecue pork … Hope you enjoy! I’ll make sure to look out for the two types on your soy sauce page. Hi Laurence! Hi Francisca, The filling for this Nikuman is slightly different from Goza filling, and it has a touch sweetness. Since then, I’ve been wrapping my nikuman the same way. How to close the buns is something I need to train more to look beautiful, but it was really okay for the first time. Do not open the lid and let the buns rest undisturbed for about 3 minutes after turning off the heat. Other than char siu bao, har gao (steamed shrimp dumplings) and sui mai, I also love steamed buns..