Steamed Pork Buns
Nikuman is a Japanese steamed pork bun descended from Chinese baozi but adapted to local tastes over generations. Yeasted wheat dough is kneaded, left to rise, then filled with a mixture of ground pork seasoned with soy sauce, ginger, and sesame oil, along with finely chopped cabbage. After pleating and steaming, the bun emerges snow-white and pillowy, with a moist, savory filling inside. Opening the steamer releases a cloud of fragrant steam carrying notes of ginger and soy. In Japan, nikuman is synonymous with winter convenience-store snacks - warming your hands around the bun before biting into the hot, juicy filling.
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Instructions
- 1
Combine flour, yeast, sugar, and water, knead 10 minutes, then proof for 1 hour.
- 2
Mix ground pork with minced cabbage, ginger, soy sauce, and sesame oil for the filling.
- 3
Divide dough into 8 pieces, round, and rest for 10 minutes.
- 4
Flatten each dough piece, add filling, and pleat to seal.
- 5
Steam for 15 minutes, then rest 3 minutes before opening the lid.
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