Nikuman is Japanese Steamed Pork Buns filled with juicy ground pork, shiitake mushroom, and cabbage inside. The hot and fluffy buns fresh out of the steamer basket will warm your heart and soul. It‘s surprisingly easy to make this delicious snack at home!
Do you have any food that evokes a special memory of your life? One of my dearest memories is snacking on a warm steamed bun called Nikuman during my commute home from college in the cold months. For me, Nikuman (肉まん), or Japanese-style Steamed Pork Bun, was not only my favorite winter snack but also a taste of nostalgia.
I used to stop by a convenience store for my Nikuman treat; the steaming hot bun kept my hands and heart warm. By the way, Japanese convenience stores sell not only snacks and drinks but a dizzying array of items like a mini supermarket. If you visit Japan, it’s definitely one place you should take a peek inside – it’s literally a “convenient” store.
What is Nikuman?
Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). These steamed buns are made from flour dough and filled with meat and other ingredients. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん).
The savory buns are usually steamed inside the bamboo steamer and taste the best when you enjoy them right out hot and fluffy. The texture of the buns is tenderly soft and moist, and when you take a bite, the inside is bursting with sweet-savory, juicy meat mixtures.
During the winter months in Japan, convenience stores sell hot steaming chūka man including Nikuman, Kare–man (curry flavor), An-man (with red bean paste), and Pizza-man (pizza flavor).
Yokohama, Japan’s 2nd largest city I grew up in, has the largest Chinatown and I just loved walking around to see the traditional Chinese steamed buns that are as big as my face being sold at the stores. Or at least that’s how I remembered as a small child.
Homemade Nikuman
My mom used to buy packaged steamed buns from the store and they tasted pretty good as I remembered. I never thought this dish is something we could make at home until I visited my high school friend’s house for lunch years ago.
She made homemade nikuman for us and I was very impressed that she made the pork buns from scratch. To my surprise, she told me that they are very easy to make. The buns were so good as they were freshly made and everyone loved them. Since then I started to make my own and my family simply can’t get enough, especially my daughter who loves the soft white steamed buns.
You might wonder if it’s really worth your time to make the steamed buns at home, especially if you can just buy pre-packaged stuff from the grocery stores. But, let me tell you why you’ll love the homemade buns:
Why We Make Nikuman at Home:
- Healthier – Prepackaged steamed buns tend to have additives or less ideal ingredients. It’s different when you make the buns from scratch.
- Customization – Don’t like pork? Then use your favorite ingredients for the fillings. Make it vegetarian or vegan. These steamed buns are for YOU! I like to make them in two sizes, big ones for the adults and small ones (like today’s recipe) for the kids.
- An approachable recipe – I was so glad when I discovered how easy it was to make my own steamed buns. Watch my video, and follow the step-by-step instructions. You’ll see how easy and straightforward the recipe is.
- Taste fresh and delicious – Nothing is better than food made fresh, right in your own kitchen. Steamed buns are definitely one of those dishes. These nikuman are so fresh tasting and satisfying!
- Freezer-friendly – Leftovers can be kept frozen and reheated easily to enjoy later.
Making these steamed buns do pose some small challenges such as:
- Requires to rest the dough for some time – You have to let the dough rest and it’s necessary for good steamed buns.
- Needs lots of practice in folding and pleating – Making the steamed buns look good will require a little practice. But don’t worry. I’ll show you an easy method in the recipe and in my video tutorial, so you can follow along with confidence.
But don’t worry, nothing is too hard to stop anyone from giving the recipe a try!
Mastering The Folding & Pleating for Steamed Pork Buns
This is the part that intimidates people most. For many years, I folded the dough with the EASY method I shared in my recipe. My Nikuman tasted great, but the look could be better.
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. Since then, I’ve been wrapping my nikuman the same way. I still need to perfect my skill, but I’ve seen huge improvements with the method.
So I leave it up to you on how you want to wrap the dough. The nikuman taste great either way. Meanwhile, I’ll keep practicing my folding and pleating!
PS: If you enjoyed these steamed pork buns, I think you ought to check out Shumai and Manju too!
Similar Savory and Sweet Treats You’ll Enjoy:
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Nikuman (Steamed Pork Buns)
Video
Ingredients
For the Dough
- 2½ cups all-purpose flour (plain flour) (plus more for dusting; weigh your flour or use the “fluff and sprinkle“ method and level it off)
- 2 scant Tbsp sugar (20 g; 2 Tbsp sugar is 25 g, so measure 20% less)
- ½ tsp Diamond Crystal kosher salt
- 1 tsp baking powder
- 1 tsp instant yeast
- 1 Tbsp neutral oil (plus more for coating the proofing bowl)
- ⅔-¾ cup water (start with 160 ml and add more, if needed)
For the Filling
- 2 dried shiitake mushrooms
- ½ cup water
- 1 green onion/scallion
- 4 leaves green cabbage (6.3 oz, 180 g)
- 1 tsp Diamond Crystal kosher salt
- ¾ lb ground pork
- 1½ tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob)
- 1 tsp sugar
- 1 Tbsp sake
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp potato starch or cornstarch
- freshly ground black pepper
For Serving
- soy sauce
- Japanese karashi hot mustard
Instructions
- Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.Prepare one square piece of parchment paper for each bun you will make, about 3 x 3 inches (7.6 x 7.6 cm) for small buns. Set aside.
To Make the Dough
- Put 2½ cups all-purpose flour (plain flour), 2 scant Tbsp sugar, ½ tsp Diamond Crystal kosher salt, 1 tsp baking powder, 1 tsp instant yeast, and 1 Tbsp neutral oil in a large bowl. While mixing the ingredients with chopsticks or a wooden spoon, slowly pour ⅔-¾ cup water into the bowl and mix with the other ingredients until they are incorporated and there are no dry spots of flour left in the bowl. Tip: Start with 160 ml water and only add the rest if you need it to achieve the right dough consistency. You may need more or less depending on the humidity of your environment.
- Lightly dust your hand with flour to keep the dough from sticking too much. Use your hand to knead the dough in the bowl, pressing it down and reshaping it until you can form it into a ball.
- Sprinkle a working surface with flour. Transfer the dough onto the surface and start kneading. This is how I knead: First, press the top half of the dough, pushing forward slightly. Then pull it back and fold it in half and press it forward again with the heel of your hand twice. Then, turn the dough slightly, about 30 degrees, and repeat this process. Continue turning and kneading the dough for 10–15 minutes or until the dough becomes smooth and silky. Sprinkle the dough with a little bit of flour at a time to help decrease the stickiness.
- Form the dough into a smooth, round shape, gently tucking the loose ends underneath. Coat the bottom of the bowl with oil and place the dough back in the bowl. Cover it with plastic wrap and put it in a warm place until the dough doubles in size, about 30–60 minutes.
To Prepare the Filling
- While you’re waiting for the dough to rise, make the filling. First, soak 2 dried shiitake mushrooms in ½ cup water. Place something heavy on top to completely submerge the shiitake. Set aside to rehydrate for 10–15 minutes.
- Thinly slice 1 green onion/scallion. Remove the tough core of 4 leaves green cabbage and chop the leaves into 1-inch (2.5-cm) pieces.
- Sprinkle the chopped cabbage with 1 tsp Diamond Crystal kosher salt to draw out the excess water.
- Once the shiitake mushrooms are rehydrated, squeeze the liquid out, cut off the tough stems, and mince the mushroom tops.
- In a large bowl, combine ¾ lb ground pork, the sliced scallion, and the minced shiitake mushrooms. Squeeze out the excess water from the cabbage with your hands and add it to the bowl.
- Grate the ginger and add 1½ tsp ginger, grated (with juice), to the pork mixture. Then, add 1 tsp sugar, 1 Tbsp sake, 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, 1 Tbsp potato starch or cornstarch, and freshly ground black pepper.
- Knead the mixture until it is well combined and looks pale and sticky. Set it aside (or cover with plastic wrap and keep in the fridge) until the dough is ready.
To Form the Buns
- Once the dough has doubled in size, place it on the work surface that you‘ve dusted with flour. Divide the dough into 2 pieces and then roll each piece into a log. Cut each log into 5 equal pieces and then cut each piece in half. You should have 20 pieces of dough. You can divide the dough into fewer pieces of dough to make bigger buns, if you wish. However, it‘s easier to work with a smaller piece of dough to make nice pleats when you wrap because it‘s hard to hold a big piece of dough plus filling in one hand. Form each piece of dough into a ball and dust the dough balls with flour to keep them from sticking to each other. Space each ball apart and cover loosely with a damp kitchen cloth to avoid drying out. Let them rest for 10 minutes.
- Take a ball of dough and flatten it with your palm. Then roll it with a rolling pin into a round wrapper. Here’s how I roll the dough: Hold the top of the dough with your left hand and use a rolling pin to roll out the dough with your right hand. You only need to roll up and down on the bottom half of the dough. After rolling 1–2 times, rotate the dough about 30 degrees with the left hand. Repeat this process until the dough becomes thin. The center of dough should be thicker than the edge.
- Scoop 1½ Tbsp of filling (I use this 1½ Tbsp cookie scoop) and place it in the center of the dough.
- Hold the dough with your left hand and seal the bun using your right index finger and thumb. First, pick up a corner of the dough with your right index finger and thumb and pinch together (left picture). Without moving your thumb, use your right index finger to pick up more dough and pinch it with your thumb while rotating the dough clockwise with your left hand (right picture).
- Repeat this process about 10–12 times (for 10–12 pleats) until you seal the bun closed by pleating and pinching the last piece of dough tightly. Tips: Your left thumb should hold down the filling while you use your left fingers to turn the wrapper. Use your left index finger to help pleat the dough. Also, lift up the pinched pleats slightly while you make a new pleat so the filling stays inside the dough.
- Once you finish sealing the last part of the dough, twist the pleats further with your right index finger and thumb to maintain a tight seal. If you’re left-handed, reverse the directions.
- Easy Alternative Option: Wrap the filling by bringing the dough up around the meat to the top, forming little pleats with the excess dough, then slightly twisting the dough to close it and pinching it firmly to join the edges.
- Place the bun on a square piece of parchment paper that fits the bun. Cover the finished buns with plastic wrap and repeat this process with the rest of the dough. Let the buns rest for 20 minutes.
To Steam
- Bring water to a boil in a large wok (or a pot) and set a steamer on top. Once the water is boiling, place the buns with their parchment paper squares in the steamer tray, leaving about 2 inches between each bun (as they will get larger while steaming). Close the lid and steam over high heat for 10 minutes for small buns (or 13 minutes for medium buns and 15 minutes for large buns). 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.
To Serve
- Serve the hot Nikuman with soy sauce and Japanese karashi hot mustard on the side. Enjoy immediately.
To Store
- The buns keep well in the fridge until the next day and freeze well after steaming. Wrap them in plastic wrap and then pack them in freezer bags; I suggest to consume them within 1 week for the best flavor and freshness. To reheat, steam the frozen buns for a couple of minutes.
Nutrition
Editor’s Note: This post was originally published on Mar 16, 2015. It’s been edited and republished in April 2020.
Hello Nami-san, and thank you for the recipe, they turned out great. Have you ever tried making these with sourdough? It took much longer of course, but the sourdough gives an additional something to the taste!
Hi Dave! I’m so happy to hear your nikuman turned out well! No, I’ve never made this with sourdough. I would love to taste it!
My son just got back from 6 months study abroad in Japan and said that the food he’ll miss the most is the convenience store food. In particular he mentioned the Nikuman which he described as “the perfect lunch”. So I can’t wait to try to make these and see if they’ll satisfy his craving until he can get back to Japan. Do you have a recipe for the curry or red bean paste filling by any chance?
Hi Andrew! Although I worry about preservatives used in foods served in Japanese kombini (convenience store), I have to agree they serve pretty good quality and delicious foods (unlike American convenience stores I find here). I hope you enjoy making this homemade Nikuman recipe! Curry man and Anman are my favorite too. I should share the recipes one day…. For anko paste, you can find the recipe here: https://www.justonecookbook.com/how_to/how-to-make-anko-red-bean-paste/
Hi Nami. Can you pls tell me what went wrong? My nikumans looked good before steaming. They had the pleats and everything. I steamed it for 15 mins under high heat using a stainless steel steamer. I also wrapped the lid with a cloth. When they came out, all the pleats were gone. The surface of the buns were bumpy. It looked nothing like it’s “pre-steam” state. Could it be over rising? It look me a long time just to wrap 1 bun. Temperature too high and over steaming? Although they looked like monster nikumans, they were delicious!
Hi Mandy! From what you wrote, I feel like it might be due to over-rising, especially when you say there was no pleats. It does become plump but should have some pleats afterwards. When over rising, you lose that pretty shape. Either you could start steaming the one you have made and do in batches. If your bun is rather big, 15 minutes should be okay. I’m glad it tasted okay! I think practice will help. If you feel like you take too much time, maybe some can be the easy wrap. 🙂
Hello Nami!
Thank you so much for this recipe, I’ve already tried it twice and I love it!
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.
Can you help me?
Thank you!
Cheers from Italy
Cri
Hi Cristina! I’m so happy to hear you liked this recipe!
I haven’t tried making the dough ahead of time. I’m a little bit worried about over-proofing the dough so I haven’t tested before. I have made the filling ahead of time but not the dough…
If anyone tried it let us know! ????
Hi, i´m looking forward to making these, just one question, if freezen them, or steamed buns in general, when should I do it? Before or after cooking them?
And if one day you fell like it a pizzaman recipe will be nice! Thank you! 🙂
PIzzaman! Such a nostalgic food!!!! You can add pizza ingredient (The mixture of ham or any meat, cheese, pizza sauce, other choice of ingredient like onion etc) in the dough to make it. I recommend steam first and freeze it. 🙂
Thank you!
Hey Nami! I did it! I made Nikuman! They family loved them, I only have 2 left and I don’t think they will be there much longer! They were so easy and so good. Definitely will be making more! Your recipe is perfect and spot on. The buns were so tender and the filling so flavorful! Thanks!
Hi Mary! Yay!!! I’m so happy to hear your family enjoyed this recipe! Thank you very much for your kind feedback. 🙂
Hi Nami,
How much do I adjust the steaming time if I’m using several stacked bamboo steamers?
Thanks!
Hi Charlotte! Same time is okay. 🙂 Make sure it has enough airway to go up to the top layer.
I so love this!!!! Made those Just now and finished rating. Just now…. I have to Tell you… I had one when wisiting Japan last year, but the they were tasting somewhat sweet… they were good, but sweet to much. … those ones are Just perfect. Thank You o much for your websides…..
Hi Andrea! I’m so happy to hear you enjoyed this recipe and thanks for writing your feedback! You’ve made my day! 🙂
nami i tried to make nikuman based on this recipe and ive waited for more than 1 hour but the dough didnt rise 🙁 , is it the yeast ?
Hi Ima! Do you think your yeast was old? How was the temp in your kitchen where you left the dough?
Thank you so much for this recipe! We just made them and they were very delicious. We will definitely have them again^^
Hi Jane! So happy to hear that! Thank you for your kind feedback! 🙂
I have been looking for this recipe for a long time. I am glad I’ve got it.
I tried this stuff bun about 20 years and I’ve been thinking about it all the time that one day I will get the recipe.
Now I can try to cook it.
Thank you
Hi Letia! I hope you enjoy this recipe. It takes some time but it’s so worth it!! Hope you enjoy! 🙂
I want to get making these soon!!! One quick question though…no one in my family likes mushrooms of any sort. I’ve tried to eat them but they are the one thing I just can’t eat without gagging. Can I leave them out without changing the quality and texture?
Hi Jenny! You can omit mushrooms. 🙂 Hope you enjoy!
Hi Nami!
This recipe is amazing. We tried it tonight with my familiy. I will make it often ???? I made it with metal steamer, but i think the flavour is better with the bamboo one.
Greetings from Austria
Bettina
Hi Bettina! I’m so glad to hear you liked this recipe! Thank you for your feedback! 🙂
Hi Nami, I have a question about the soy sauce. I was at an Asian grocery store today, and I saw a large variety of soy sauces. I wasn’t sure which type would be good for this recipe, and what you typically use for majority of your recipes. There were types that stated “Superior dark” “Superior light” “naturally brewed” and I’m not sure what I’m supposed to be looking for. What do you prefer?
Hi Christina! I use this organic soy sauce that’s imported from Japan:
https://www.justonecookbook.com/pantry_items/soy-sauce/
A Japanese supermarket (ans Chinese supermarket) nearby sell this, and I like it among other ones I tried.
Are they Japanese brands? What company? 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). I wonder if that translate Koikuchi Soy Sauce and Usukuchi (light-color) soy sauce. I’m sorry I’m not familiar with English translation names… If you find the same brand online (pic), let me know. I’ll be happy to take a look. 🙂 Or shoot me message with a pic from a store. 🙂
I believe the company is Pearl River Bridge. I honestly didn’t know that japanese soy sauce differed from Chinese soy sauce. I’ll make sure to look out for the two types on your soy sauce page. Out of the two you use, which one do you use more frequently in your cooking?
Yes, we have different soy sauce and to me, flavors are different. 🙂
I use the top one, but if you don’t go to Japanese supermarket, it might be hard to find that particular brand…
Kikkoman and Yamasa are big Japanese brands here in the US. It should be easy to find Japanese soy sauce with that brand. 🙂
Ok! Thank you so much for your help, I really appreciate it! I got some extremely useful information that will certainly help me in the future! I can’t wait to make these pork buns!
I’m glad! Good luck, and please feel free to ask me anytime. 🙂
Hi Nami
Firstly, thank you for the amazing authentic Japanese recipes! ???
I have seen nikuman and butaman in so many Japanese dramas and I am a vegetarian and I want to try a vegetarian version. Can you suggest a vegetarian version? Also is there a fried version for nikuman?
Thank you!!
Srita
Hi Srita! I don’t think I’ve tried fried nikuman. Is that deep fried?? Wow. For vegetarian, I think you should cook the filling first – use your favorite veggies and season (like soy sauce base) and then add corn starch + water mixture to the filling at the end of cooking in a frying pan. That way, all the veggies will be easy to handle. Also that will prevent from water coming out from veggies while steaming. Hope you enjoy a vegetarian version! 🙂
Hi Nami
Yesterday I tried the vegetarian curry version. I didn’t have soy sauce in hand but I used the S&B Golden Curry and Potatoes+Mushrooms+Green Onions. It turned out great but I think I can do better… 🙂
Thank you! 🙂
Hi Srita! Ohhh! That’s a wonderful idea! I love curry man, and curry flavor is so delicious! I love your filling idea too. Hope you can adjust to your liking. Thank you so much for your feedback, Srita!