New Recipe Video!

Nikuman Recipe (Chinese-Style Steamed Pork Buns)

Nikuman Recipe (Chinese-Style Steamed Pork Buns)

We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The process requires a bit of time, but it is definitely worth it!

Nikuman
Votes: 10
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Course Main Dish, Pork
Cuisine Chinese
Cook Time 60 minutes
Rehydrating dried shiitake and mushrooms, and fermenting/resting dough are not included in cook time.
Servings
pieces
Translator Get Francis Mug
Course Main Dish, Pork
Cuisine Chinese
Cook Time 60 minutes
Rehydrating dried shiitake and mushrooms, and fermenting/resting dough are not included in cook time.
Servings
pieces
Translator Get Francis Mug
Votes: 10
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Dough
Meat Mixture
Kitchen Tools
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let's cut the ingredients for Nikuman. These dried mushrooms were pre-washed and soaked in a fridge overnight. Squeeze water from shiitake mushrooms.
    Let's cut the ingredients for Nikuman. These dried mushrooms were pre-washed and soaked in a fridge overnight. Squeeze water from shiitake mushrooms.
  2. Remove the firm parts of the stems. Slice the stems thinly and cut the caps into 1.5cm (0.6") pieces.
    Remove the firm parts of the stems. Slice the stems thinly and cut the caps into 1.5cm (0.6") pieces.
  3. These dried shrimps were pre-washed and soaked in lukewarm water about one hour. Squeeze water from the shrimp.
    These dried shrimps were pre-washed and soaked in lukewarm water about one hour. Squeeze water from the shrimp.
  4. Chop the shrimp into fine pieces.
    Chop the shrimp into fine pieces.
  5. Let's make the stock to mix dough for the bun. Pour in the shrimp liquid with a strainer. Add the shiitake liquid. Pour in hot water to increase it to 130ml (0.55 cups).
    Let's make the stock to mix dough for the bun. Pour in the shrimp liquid with a strainer. Add the shiitake liquid. Pour in hot water to increase it to 130ml (0.55 cups).
  6. Let's make the dough for Nikuman. Add baking powder, instant yeast, sugar and salt to all-purpose flour. Lightly stir with a paddle.
    Let's make the dough for Nikuman. Add baking powder, instant yeast, sugar and salt to all-purpose flour. Lightly stir with a paddle.
  7. Add sesame oil and mix.
    Add sesame oil and mix.
  8. Gradually mix in the lukewarm shiitake and shrimp dashi stock.
    Gradually mix in the lukewarm shiitake and shrimp dashi stock.
  9. When the flour is roughly mixed, clean the paddle.
    When the flour is roughly mixed, clean the paddle.
  10. Gather the flour together with your hand. Knead until the dough ball is smooth and clean inside the mixing bowl.
    Gather the flour together with your hand. Knead until the dough ball is smooth and clean inside the mixing bowl.
  11. Sprinkle flour on a cutting board. Place the dough on the cutting board and knead for 10 minutes. Use your body weight to press the dough.
    Sprinkle flour on a cutting board. Place the dough on the cutting board and knead for 10 minutes. Use your body weight to press the dough.
  12. As shown in the video, the texture of the dough becomes smooth.
    As shown in the video, the texture of the dough becomes smooth.
  13. Shape it into a ball and replace the dough in the bowl. Cover the bowl with a plastic wrap.
    Shape it into a ball and replace the dough in the bowl. Cover the bowl with a plastic wrap.
  14. The dough is now ready to ferment in this styrofoam box, which is filled with hot water at about 40°C (104°F). Pour some hot water into the box and check if the temperature is about 40°C (104°F). Gently place the bowl in the hot water. Do not let the dough get wet.
    The dough is now ready to ferment in this styrofoam box, which is filled with hot water at about 40°C (104°F). Pour some hot water into the box and check if the temperature is about 40°C (104°F). Gently place the bowl in the hot water. Do not let the dough get wet.
  15. Sit the bowl in the hot water for about 30 minutes. If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume.
    Sit the bowl in the hot water for about 30 minutes. If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume.
  16. Steam the cabbage leaf for 1 minute and cool it down on a wire sieve.
    Steam the cabbage leaf for 1 minute and cool it down on a wire sieve.
  17. Remove the firm parts of the cabbage and chop them into fine pieces. Cut the leaf part into 2cm (0.8") strips and chop them into fine pieces.
    Remove the firm parts of the cabbage and chop them into fine pieces. Cut the leaf part into 2cm (0.8") strips and chop them into fine pieces.
  18. Wrap the cabbage with a paper towel and squeeze out excess water.
    Wrap the cabbage with a paper towel and squeeze out excess water.
  19. Let's chop the spring onion. Make equally spaced diagonal cuts in the spring onion. Flip it over and repeat the cuts in the other side.
    Let's chop the spring onion. Make equally spaced diagonal cuts in the spring onion. Flip it over and repeat the cuts in the other side.
  20. Cut the spring onion in half and chop into fine pieces.
    Cut the spring onion in half and chop into fine pieces.
  21. Slice the ginger. Chop the slices into fine pieces.
    Slice the ginger. Chop the slices into fine pieces.
  22. Let's make meat mixture for Nikuman. Chop the pork slices into 5mm (0.2") pieces and put them in a bowl. Add salt, pepper, sugar, oyster sauce, five-spice powder, sesame oil and stir lightly.
    Let's make meat mixture for Nikuman. Chop the pork slices into 5mm (0.2") pieces and put them in a bowl. Add salt, pepper, sugar, oyster sauce, five-spice powder, sesame oil and stir lightly.
  23. Add potato starch to the meat and toss to coat evenly.
    Add potato starch to the meat and toss to coat evenly.
  24. Add the cabbage, spring onion, ginger, shiitake and shrimp and mix evenly.
    Add the cabbage, spring onion, ginger, shiitake and shrimp and mix evenly.
  25. Clean your hands and divide the meat mixture into four.
    Clean your hands and divide the meat mixture into four.
  26. Lightly oil your hands and shape the mixture into 8 balls.
    Lightly oil your hands and shape the mixture into 8 balls.
  27. After about 30 minutes, check if the dough is doubled in volume, and remove the bowl.
    After about 30 minutes, check if the dough is doubled in volume, and remove the bowl.
  28. Remove the plastic wrap and knead the dough several times to let the air expel from the inside.
    Remove the plastic wrap and knead the dough several times to let the air expel from the inside.
  29. Place the dough on floured surface and roll it into a cylinder. Cut the dough into equal 8 pieces.
    Place the dough on floured surface and roll it into a cylinder. Cut the dough into equal 8 pieces.
  30. Shape each piece of dough into a ball while keeping the surface smooth.
    Shape each piece of dough into a ball while keeping the surface smooth.
  31. Cover with a tightly squeezed kitchen towel and allow the dough to rest for 10 minutes. This resting process is called benching and it gives the dough softness and makes it easier to shape the dough.
    Cover with a tightly squeezed kitchen towel and allow the dough to rest for 10 minutes. This resting process is called benching and it gives the dough softness and makes it easier to shape the dough.
  32. Let's wrap the meat mixture with the dough. Place the smooth side of the dough on the surface and press it down with your palm. Roll out the dough using a rolling pin until their diameter become about 10cm (4").
    Let's wrap the meat mixture with the dough. Place the smooth side of the dough on the surface and press it down with your palm. Roll out the dough using a rolling pin until their diameter become about 10cm (4").
  33. Pinch the edges of the dough to reduce thickness.
    Pinch the edges of the dough to reduce thickness.
  34. Hold the mixture in the center of the dough and begin forming pleats.
    Hold the mixture in the center of the dough and begin forming pleats.
  35. Gather the edges of the dough up to the center while making the pleats.
    Gather the edges of the dough up to the center while making the pleats.
  36. Twist and fold the dough up to the top to wrap the mixture.
    Twist and fold the dough up to the top to wrap the mixture.
  37. Place the Nikuman on baking paper sheets. You'll have 8 pieces of Nikuman in total.
    Place the Nikuman on baking paper sheets. You'll have 8 pieces of Nikuman in total.
  38. Let's start the second stage of fermentation. Heat a steamer until water is warm. Turn off the burner and place the Nikuman in the steamer. Make a little space between each Nikuman so that they don't stick together.
    Let's start the second stage of fermentation. Heat a steamer until water is warm. Turn off the burner and place the Nikuman in the steamer. Make a little space between each Nikuman so that they don't stick together.
  39. Wrap the lid with a kitchen towel and cover the steamer. The towel will prevent water from dripping off the lid. The secondary fermentation takes 10 to 20 minutes.
    Wrap the lid with a kitchen towel and cover the steamer. The towel will prevent water from dripping off the lid. The secondary fermentation takes 10 to 20 minutes.
  40. When the Nikuman grow by half, cover and heat the steamer at high heat.
    When the Nikuman grow by half, cover and heat the steamer at high heat.
  41. When the water boils, reduce the heat. Steam 15 more minutes and turn off the burner.
    When the water boils, reduce the heat. Steam 15 more minutes and turn off the burner.
  42. Serve the Nikuman on a plate.
    Serve the Nikuman on a plate.
  43. The well-seasoned pork will bring out the flavor of Nikuman.
    The well-seasoned pork will bring out the flavor of Nikuman.
Recipe Notes

This recipe uses both instant yeast and baking powder, making it easy for fermentation to success.
The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).
You can store Nikuman in a freezer for later use, great for busy hours.

Cooking with Dog

FOLLOW ME! Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.

4
Leave a Reply

avatar
Photo and Image Files
 
 
 
2 Comment threads
2 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
3 Comment authors
Arwen SchulzCooking with DogJosé Muñoz Recent comment authors

  Subscribe  
newest oldest most voted
Notify of
Arwen Schulz
Guest
Arwen Schulz

I tried this Recipe out yesterday and everyone in my family loved it! I had to improvise a bit since I didn’t had every ingredient but I still succeeded :).
The only problem I had was when I wanted to cover the dough with the wet towel, the dough sticked to it. Is it because I used to little flour?
Thanks for all your great recipes!

José Muñoz
Guest
José Muñoz

Hola me gustan mucho sus videos, sufro un poco porque no se ingles , los mejores deseos . Saludos

Close Menu

Privacy Policy for Cooking with Dog

Last updated: 10/17/2019 At Cooking with Dog, accessible from https://cookingwithdog.com, one of our main priorities is the privacy of our visitors. This Privacy Policy document contains types of information that is collected and recorded by Cooking with Dog and how we use it.

General Data Protection Regulation (GDPR)

We are a Data Controller of your information. Cooking with Dog legal basis for collecting and using the personal information described in this Privacy Policy depends on the Personal Information we collect and the specific context in which we collect the information: Cooking with Dog will retain your personal information only for as long as is necessary for the purposes set out in this Privacy Policy. We will retain and use your information to the extent necessary to comply with our legal obligations, resolve disputes, and enforce our policies. Our Privacy Policy was generated with the help of GDPR Privacy Policy Generator and the Privacy Policy Generator. If you are a resident of the European Economic Area (EEA), you have certain data protection rights. If you wish to be informed what Personal Information we hold about you and if you want it to be removed from our systems, please contact us. In certain circumstances, you have the following data protection rights:

Log Files

Cooking with Dog follows a standard procedure of using log files. These files log visitors when they visit websites. All hosting companies do this and a part of hosting services' analytics. The information collected by log files include internet protocol (IP) addresses, browser type, Internet Service Provider (ISP), date and time stamp, referring/exit pages, and possibly the number of clicks. These are not linked to any information that is personally identifiable. The purpose of the information is for analyzing trends, administering the site, tracking users' movement on the website, and gathering demographic information.

Cookies and Web Beacons

Like any other website, Cooking with Dog uses 'cookies'. These cookies are used to store information including visitors' preferences, and the pages on the website that the visitor accessed or visited. The information is used to optimize the users' experience by customizing our web page content based on visitors' browser type and/or other information.

Google DoubleClick DART Cookie

Google is one of a third-party vendor on our site. It also uses cookies, known as DART cookies, to serve ads to our site visitors based upon their visit to www.website.com and other sites on the internet. However, visitors may choose to decline the use of DART cookies by visiting the Google ad and content network Privacy Policy at the following URL – https://policies.google.com/technologies/ads

Our Advertising Partners

Some of advertisers on our site may use cookies and web beacons. Our advertising partners are listed below. Each of our advertising partners has their own Privacy Policy for their policies on user data.

Privacy Policies

You may consult this list to find the Privacy Policy for each of the advertising partners of Cooking with Dog. Third-party ad servers or ad networks uses technologies like cookies, JavaScript, or Web Beacons that are used in their respective advertisements and links that appear on Cooking with Dog, which are sent directly to users' browser. They automatically receive your IP address when this occurs. These technologies are used to measure the effectiveness of their advertising campaigns and/or to personalize the advertising content that you see on websites that you visit. Note that Cooking with Dog has no access to or control over these cookies that are used by third-party advertisers.

Third Party Privacy Policies

Cooking with Dog's Privacy Policy does not apply to other advertisers or websites. Thus, we are advising you to consult the respective Privacy Policies of these third-party ad servers for more detailed information. It may include their practices and instructions about how to opt-out of certain options. You may find a complete list of these Privacy Policies and their links here: Privacy Policy Links. You can choose to disable cookies through your individual browser options. To know more detailed information about cookie management with specific web browsers, it can be found at the browsers' respective websites. What Are Cookies?

Children's Information

Another part of our priority is adding protection for children while using the internet. We encourage parents and guardians to observe, participate in, and/or monitor and guide their online activity. Cooking with Dog does not knowingly collect any Personal Identifiable Information from children under the age of 13. If you think that your child provided this kind of information on our website, we strongly encourage you to contact us immediately and we will do our best efforts to promptly remove such information from our records.

Online Privacy Policy Only

Our Privacy Policy applies only to our online activities and is valid for visitors to our website with regards to the information that they shared and/or collect in Cooking with Dog. This policy is not applicable to any information collected offline or via channels other than this website.

Consent

By using our website, you hereby consent to our Privacy Policy and agree to its terms.

Contact Us

If you have any questions about our Privacy Policy, please contact us.

Terms and Conditions for Cooking with Dog

Last updated: 10/17/2019 Please read these Terms of Use ("Terms", "Terms of Use") carefully before using the https://cookingwithdog.com website (the "Service") operated by Cooking with Dog ("us", "we", or "our"). Your access to and use of the Service is conditioned on your acceptance of and compliance with these Terms. These Terms apply to all visitors, users and others who access or use the Service. By accessing or using the Service you agree to be bound by these Terms. If you disagree with any part of the terms then you may not access the Service.

Amazon Associates

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Accounts

When you create an account with us, you must provide us information that is accurate, complete, and current at all times. Failure to do so constitutes a breach of the Terms, which may result in immediate termination of your account on our Service. You are responsible for safeguarding the password that you use to access the Service and for any activities or actions under your password, whether your password is with our Service or a third-party service. You agree not to disclose your password to any third party. You must notify us immediately upon becoming aware of any breach of security or unauthorized use of your account.

Intellectual Property

The Service and its original content, features and functionality are and will remain the exclusive property of Cooking with Dog and its licensors.

Links To Other Web Sites

Our Service may contain links to third-party web sites or services that are not owned or controlled by Cooking with Dog. Cooking with Dog has no control over, and assumes no responsibility for, the content, privacy policies, or practices of any third party web sites or services. You further acknowledge and agree that Cooking with Dog shall not be responsible or liable, directly or indirectly, for any damage or loss caused or alleged to be caused by or in connection with use of or reliance on any such content, goods or services available on or through any such web sites or services. We strongly advise you to read the terms and conditions and privacy policies of any third-party web sites or services that you visit.

Termination

We may terminate or suspend access to our Service immediately, without prior notice or liability, for any reason whatsoever, including without limitation if you breach the Terms. All provisions of the Terms which by their nature should survive termination shall survive termination, including, without limitation, ownership provisions, warranty disclaimers, indemnity and limitations of liability. We may terminate or suspend your account immediately, without prior notice or liability, for any reason whatsoever, including without limitation if you breach the Terms. Upon termination, your right to use the Service will immediately cease. If you wish to terminate your account, you may simply discontinue using the Service. All provisions of the Terms which by their nature should survive termination shall survive termination, including, without limitation, ownership provisions, warranty disclaimers, indemnity and limitations of liability.

Disclaimer

Your use of the Service is at your sole risk. The Service is provided on an "AS IS" and "AS AVAILABLE" basis. The Service is provided without warranties of any kind, whether express or implied, including, but not limited to, implied warranties of merchantability, fitness for a particular purpose, non-infringement or course of performance.

Governing Law

These Terms shall be governed and construed in accordance with the laws of Japan without regard to its conflict of law provisions. Our failure to enforce any right or provision of these Terms will not be considered a waiver of those rights. If any provision of these Terms is held to be invalid or unenforceable by a court, the remaining provisions of these Terms will remain in effect. These Terms constitute the entire agreement between us regarding our Service, and supersede and replace any prior agreements we might have between us regarding the Service.

Changes

We reserve the right, at our sole discretion, to modify or replace these Terms at any time. If a revision is material we will try to provide at least 30 days notice prior to any new terms taking effect. What constitutes a material change will be determined at our sole discretion. By continuing to access or use our Service after those revisions become effective, you agree to be bound by the revised terms. If you do not agree to the new terms, please stop using the Service.

Contact Us

If you have any questions about these Terms, please contact us.
Please help us to translate our recipes into your language. We will send you a Francis mug, chopsticks, T-shirt, and measuring spoon!😊 You can create your profile page to show your translation credit.
Gift Translations
Francis Mug Francis Mug 6 recipes
ChopsticksCooking with Dog Chopsticks additional 6 recipes (a total of 12 recipes)
Francis T-shirtFrancis Unisex T-Shirt additional 6 recipes (a total of 18 recipes)
Measuring SpoonCooking with Dog Measuring Spoon additional 6 recipes (a total of 24 recipes)
Send this to a friend
Hi, this may be interesting you: Nikuman Recipe (Chinese-Style Steamed Pork Buns)! This is the link: https://cookingwithdog.com/recipe/nikuman/