Nikuman (肉まん), also known as Bāozi in China and Pork Buns in the West, are the Asian equivalent to sandwiches. With a savory meat and vegetable filling wrapped in dough and steamed, these Japanese pork buns make a complete meal that can be eaten on the go without utensils.
While convenient, I've always been a little wary of the mystery-meat filled steamed Japanese pork buns you can buy at the store. They taste good, but the bleached white dough is often too sweet, the skimpy filling a little prepubescent, and the unidentifiable meat inexplicably pink.
On a recent trip to Kyoto, I made the mistake of boarding a noon train without buying lunch. By the time the bullet train reached Kyoto station I was ready to start gnawing on the seat in front of me. It didn't help that the guy sitting next to me had brought on a bento box and a tallboy of beer.
As I entered the station from the platform, the sweet smell of pork perfumed the air. Led by my nose like a bloodhound, I soon found myself standing in front of a stall called Horai 551, in line with a bunch of other hungry travelers.
I don't know if it was my hunger or Horai 551's recipe, but it was one of the best Japanese pork buns I'd ever had. With a relatively thin bun and incredibly soft and juicy filling redolent of onions, I ended up back in line for a second Nikuman.
I've been trying to recreate Horai 551's Nikuman since that trip, getting closer with each batch. Today's batch not only met my expectations, I dare say these steamed Japanese pork buns are better than Horai's. The filling is moist and tender with loads of umami flavor coming from the meat, mushrooms and onions. The fluffy, mildy sweet bun is a wonderful contrast to the dense texture of the savory filling.
The trick is to use a mixture of ground pork and sliced pork belly; the extra fat ensures that your filling is juicy. The trouble is, too much juice, and your bun gets soggy. That's where the cornstarch and egg white comes in. They not only act as a tenderizer, they also help bind the juices to the meat so they don't absorb into the bun, creating that perfect contrast in textures which makes Japanese pork buns so pleasurable to eat.
This recipe makes 8 large meal-sized buns, but you can just divide everything into 16 segments to make appetizer sized Japanese pork buns that are perfect for bringing to potlucks.
They're best straight out of the steamer, but they do take a bit of time to make, so I like to make a large batch and freeze them. Nikuman keeps for about a month in the freezer. To bring them back to life, just wrap them in a damp paper towel and microwave for a few minutes for nearly instant gratification.
Other Japanese-Chinese Favorites
- Shumai
- Harumaki (Japanese Spring Rolls)
- Japanese Sweet and Sour Chicken
- Best Japanese Gyoza
- Chili Shrimp (Ebi Chili)
- Yakimeshi (Japanese Fried Rice)
📖 Recipe
Units
Ingredients
For dough
- 500 grams all-purpose flour
- 100 grams granulated sugar
- 2 teaspoons instant dry yeast
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup warm water ~ 120° F or 48°C
For filling
- 1 medium onion (finely diced)
- 5 scallions or green onions (white part only, minced)
- 1 tablespoon toasted sesame oil
- 300 grams pork belly (thinly sliced, then roughly chopped)
- 100 grams ground pork
- 3 dried shiitake mushrooms (rehydrated, then chopped)
- 2.5 centimeters fresh ginger (grated, about 1 tablespoon)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 2 teaspoons granulated sugar
- ½ teaspoon ground black pepper
- 2 tablespoons potato starch (halve is using cornstarch)
- 1 egg white
- 8 pieces parchment paper (cut into 12cm pieces)
Instructions
- Mix the flour, sugar, yeast, salt, and baking powder together in the mixing bowl of a stand mixer, then pour in the water and oil and combine. When the ingredients are combined, affix the bowl to a mixer fitted with a dough hook and knead until the dough is elastic and shiny. You can also knead the dough by hand if you don't have a mixer.
- Form the dough into a ball and put it in a bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until its doubled in size (about 1 hour).
- While you're waiting for the dough to rise, make the filling. Sauté the onions and scallions with the sesame oil in a pan over medium heat until translucent, but not browned. Set them aside to cool.
- In a bowl, combine the pork belly, ground pork, shiitake mushrooms, ginger, oyster sauce, soy sauce, sake, sugar, black pepper, cornstarch and egg white and knead well with your hands (gloves are advisable), add the cooled onions and continue kneading until the meat is shiny and well combined.
- Punch down the dough and roll it into a log. Cut the log into 8 even pieces and form each piece into a ball. Space the balls apart on a baking sheet and cover with a damp towel to keep them from drying out. Let the dough rest for 10 minutes.
- Use a sharp knife to divide the meat filling into 8 pieces. With your hands or a rolling pin, flatten a piece of dough on a piece of parchment paper until it's about the size of the piece of paper, and then scoop ⅛th of the meat filling onto the middle of the dough.
- Pinch one edge of the dough with your right hand and twist it up towards the center of the bun. Use your left hand to hold the flap in place. Repeat about 10 times, always bringing the flap up to your left hand and pinching together with the past flaps.
- Cover the finished buns with a damp towel to keep them from drying out. Fill a steamer with water and boil the water. Place a few buns into the steamer basket, being careful not to overcrowd it as the buns will expand.
- Lower the steamer basket into the pot of boiling water. Cover the steamer with a damp towel and cover with a lid. This prevents the steam from condensing on the lid and dripping onto the buns. Fold the dangling flaps of the towel back onto the lid to prevent the towel from burning.
- Steam the buns for 15 minutes. Depending on your steamer setup it may take a little more time, so split one open at 15 minutes to make sure it's cooked through. Serve the nikuman with spicy mustard, hot sauce, or vinegar.
Jason says
Really delicious nikuman recipe, haven't really tried any other recipes yet as I keep coming back to this one.
Marc Matsumoto says
Hi Jason, I'm happy to hear you've been enjoying this! Thanks for letting me know!
Magdalena says
Hi, i like the filling. It is very tasty. The dough is much to sweet for me. I would give 1/2 sugar less then now, or maybe even a little more. The amount of the dough is also too much for me, I think it would be ok for a 10-12 buns filling? But definitely I will make it again!
Marc says
Thanks Magdalena, food in Japan tends to be pretty sweet and I know it's not to everyone's taste. If its any consolation, I do try and reduce the amount of sugar used in my versions of these dishes relative to what you would typically find here. I'm glad you were able to find ways to adjust the recipe to suit your preferences.
Magdalena says
I was in Japan a few years ago but I couldn’t try everything, so now I make by my own those delicious food that I wasn’t able to taste there 😉 for example, tuna-mayo onigiri is my favorite to-go sandwich by now 🤤 I will try to make those nikuman my second favorite.
Kathy Stroup says
My daughter has asked for these 3 days in a row! She calls them, "Meat Flowers", because I cut them into 6 wedges to make them easier for her to eat. The bread unfolds like a flower! It really moves me how much she loves your recipes. I am so grateful to have your influence in our lives.
Marc Matsumoto says
Thanks for sharing, this put a smile on my face!
Michi says
Hi there Marc,
I made these a very long time ago and my son happened to ask for them last week. For the life of me can't remember if it is the Japanese ウスター sauce the recipe calls for.
Marc Matsumoto says
Hi Michi, this recipe does not call for Worcestershire sauce. It's seasoned with oyster sauce and soy sauce.
Kathy says
I can't believe how long it took me to try this -all the wasted years! The dough was perfection. I did sub out 100g of AP flour with pastry flour, lowering the gluten and imparting that perfect, pillowy texture. And I added some salted cabbage and carrot to the filling to lighten it a bit. I really loved the textures! I only wish there was a video so that I could watch how you pleat the tops. I did okay, but when I watch you, I always improve.
Marc Matsumoto says
Hi Kathy, better late than never😉 I'm glad to hear you enjoyed this, and thanks for the reminder about this, now I'm craving these. Great idea using pastry flour for the dough and adding some veggies. This one would be a 2-day shoot (+3 day editing) which makes it a little challenging to fit into my weekly schedule, but I'll see if I can squeeze a video for it in somewhere.
Kathy says
I understand that you're busy, and I get by with my "technique". Glad to return the favor of giving you cravings! Your site is literally overwhelming with all of the incredible recipes! I have to keep a napkin close by when I read through it to sop up all the drool.🤤 So many things I want to try. Even if I don't get to cooking everything here, I am so grateful for the tips and techniques I am picking up. What a fantastic achievement and a great record of your development as a cook, teacher, and writer.👏🤩💖
Marc Matsumoto says
Thanks Kathy 😊
Kathy says
Making Nikuman Buns for Day 6 of my Marc Matsumoto Marathon! Any celebration of your wondrous achievements would be incomplete without these! This one is committed to memory, as well as a recipe card in my kitchen. I've lost count of the number of times I have made these!
Marc Matsumoto says
Hahaha, that means you've probabably made these more than me. It's been years since I've made them 😅
Amanda Sun says
Hi Marc, can one make this vegetarian?
Marc Matsumoto says
Hi Paloma, yes ideally this is eaten hot. Though it's fine at room temperature as well. It will not taste very good refrigerated though.
Paloma Araya says
do you have to eat it hot?
Taylor Jones says
Thank you for sharing this recipe, I made it as a first time making pork buns at home and omg this recipe is so yummy! I can't wait to make them again!
Taylor Jones says
Hi there
Marc Matsumoto says
Hi Mallory, it will effect both, but this should still taste good without them.
Mallory Holden says
Would it affect the flavor/texture of the filling if the mushrooms were omitted? These look and sound amazing, but there are mushroom allergies in my family and I really don't want to risk it.
Luminariel says
Thank you for posting and sharing this recipe. I'm hoping to make these for mmy boyfriend for his birthday this month. He lived in Japan when he was younger, he was a military kid. I hope this brings back memories of his favorite places from that time. Thank you so much!
Akota says
Too much sugar. Makes the dough taste like bread from Chinese stores.
I found the steamed dough to be too sweet compared to European standards...
kindly grammar nazi says
Were you really weary (tired) of the store-bought nikumans, or were you WARY of them (feeling or showing caution)?
Marc Matsumoto says
Yep it's sticky and makes for quite a workout if you don't have an electric mixer, but fully developing the gluten should not only improve the texture of the bun, it will also make it a lot easier to work with when you stuff it (i.e you shouldn't need to use flour).
Otokage says
Oh, the problem must be there then. I did it with my hands for 5 minutes but I gave up since it started annoying me :p Thnx for the tip.
Marc Matsumoto says
The dough should have a firmness more like sandwich bread than french bread (i.e. softer). It's very light and airy due to the double leavening (yeast and baking powder). Hope that helps.
Vivian Diggs says
Thank you for replying so promptly. I will try to experiment. Should the dough be like a bread type of dough? Knowing this will help me a lot.
Marc Matsumoto says
Based on your description I think the most likely culprit is that the dough wasn't kneaded for long enough. You really need to develop the gluten in the dough to get it elastic and smooth so it does not stick so much. It probably takes about 5-7 minutes in a stand mixer but much longer if you're doing it by hand.
Otokage says
Way more messy as it was impossible to make a ball with it. Although after waiting for the 1h, I could handle it just fine by filling my hands with flour before touching it to make the log. I noticed though that it grew a lot after being cooked. It was intented for 4 buns, but next time I will use it to make five so they are a little smaller. The texture was great though 🙂 although both the meat and the dough were pretty tasteless due to the lack of salt. I will add some salt next time and post here how it worked out.
Thanks for the recipe!
Marc Matsumoto says
This is a relatively soft dough so it's not the easiest to work with, but it should not be that sticky. Did your dough look like the photo in step 1 after kneading and the photo in step 2 after rising?
Otokage says
is it normal for the dough to be sticky as hell? I haven't cooked it yet, but as sticky as it is, it seems it will be impossible to handle it in order to make the buns...
Marc Matsumoto says
Hi Vivian, while it's probably possible, it's definitely not as simple as swapping out the AP flour for a GF alternative. Since this dough is double leavened (with yeast and baking powder) it should be a little easier than some breads, it's probably going to take some experimenting to get right. My gut says some mixture of glutinous rice flour, regular rice flour, tapioca starch, and HPMC should get you there, but you'll have to experiment on the proportions to get a dough that rises properly.
Vivian Diggs says
Is there a way to make a gluten free dough?
Marc Matsumoto says
Hi Cyrus, the best way to do this is to freeze the curry in a large ice cube tray and then wrap the frozen curry. Hope that helps.
Cyrus Rustom says
Thought so. Trying to do a curry version with a Japanese curry sauce but not working due to curry being to wet. Would using gelatine to set curry then wrapping it work...dough doesn't seem to like wrapping wetter fillings. Cheers for quick response
Marc Matsumoto says
Hi Cyrus, you should definitely steam them before freezing. I would not recommend freezing the uncooked dough as it will likely make a mess and not rise when you go to cook it.
Cyrus Rustom says
Do these need to be steamed before freezing? Could you cook filling stuff uncooked dough then freeze?
Lo Fan says
I baked these. Turned out better than the steamed variety which I find too stodgy
Glenn Baux says
I was excited for the recipe. Since I usually modify recipes I added my sour dough starter and salt to the recipe dough. It turned out (dough) very acidic and alcoholic after tones. I was sad. The filling was great. The dough, probably would have been better to not add my twist. I use the same starter for french bread and it tasted fantastic. In your recipe it was way out of range for taste. Have you ever added a starter to your bun dough process?
Danil Luzin says
Amazing recipe! Dough is absolute gold! Tried making vegetable version (due to wanting to make those, and not wanting to go and shop for the meat) and turned out perfectly! Just as i remember them back in China )) For sure going to experiment with filling more! Thanks man!)
Marc Matsumoto says
Hi Busle Busle, glad to hear you enjoyed them. I took a look at your buns, but they look great. You may just need to stretch the pleats a bit more the next time.
Jane says
Apparently, being a jerk online is a sign of manliness now.
Marc Matsumoto says
Trim the skin off along with any excessive fat, you want about a 50:50 mix of meat and fat.
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Thuy says
Do you have to cut the rind off the pork belly or do you leave it on?
Marc Matsumoto says
HI Skyroll, sorry to hear you didn't enjoy it. It is definitely very meaty ("nikuman" literally means "meat bun") so if you're looking for a lighter one, this isn't it. As for the dough, the baking powder is there to give the dough extra lift (to make the bun part lighter and fluffier), and is a fairly typical addition to Chinese buns. Did you take photos of the buns by any chance? Did they look like the photos above?
Skyroll says
Thanks for the recipe. I made these today, and it was pretty BAD, the dough turned out yellow / brownish and was terribly flat plus the filling was far too meaty to my family's liking. We love the chinese and korean version with cabbage or other vegetables.
The flavour of the sake, ginger and shitake mushrooms which I normally love, were here, overwhelming. I tried a different recipe today as well, which doesn't use baking powder and it yelded far better results... sorry I really didn't enjoy your recipe in the end and don't know what went wrong. Was it really the baking powder? most recipes call for it, I don't understand T_T
Bradley Campbell says
I just made these today and they turned out amazingly! I didn't have a steam basket so I used a plate on top on a ramekin in a big pot and they still turned out great. The flavor combination is so moist and delicious, thanks for sharing an excellent recipe
arfi says
Will do that. Thanks, Marc!
Marc Matsumoto says
Hi Arfi, minced chicken will work better than beef, just substitute out the pork 1 for 1 with the minced chicken.
arfi says
I'm so gonna make these, Marc! Any suggestion with beef mince? I don't ear pork.
Arfi
Izzy M says
Wow thanks! I really appreciate your help.
Marc Matsumoto says
Yep, it will work in theory provided you're able to close the lid and make a tight seal. The problem with a colander is the sloped sides, you're not going to be able to fit very many buns at once and might end up having to steam them one at a time. Consider getting something like this: https://www.amazon.com/gp/product/B001FBCP7O/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001FBCP7O&linkCode=as2&tag=norecipes-20
They're cheap, don't take a ton of space when folded and fit most pots.
Izzy M says
Is there any way to cook them without a steamer? I was wondering if a colander over a pan of hot water will work in this recipe.
Thanks!
Mica M says
I was wondering if I could leave them uncooked for 2 days. I want to serve them this Sunday as lunch but I don't have time to make them on Saturday or Sunday morning. Could I make them later on Friday night and keep them uncooked in the refrigerator until Sunday? Seems pointless to put them in the freezer for one day. Thanks for the answer and great recipe.
lisa says
Love it , just made a bash it came out Great! thanks for the recipe.
Marc Matsumoto says
I've never tried it with either. The buns will have a different texture but it should work in theory. Give it a try and let us know how it goes:-)
May says
Hi
This recipe looks fantastic and I really want to try it out, but since I have a gluten allergy I won't be able to use normal wheat flour for the buns. Is normal rice flour going to be ok, or should I use the sticky rice flour?
Marc Matsumoto says
Hi Saya, I'm glad to hear you liked them. Yep, they're best when they're freshly made, but you can reheat them.
Saya Robinson says
They were delicious! Is it ok to keep them in the fridge overnight and steam the day after?
Marc Matsumoto says
Hi Julie, the flour used in Japan (komugiko) is a little different than the flour we use in the US. This might explain the difference in texture.
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Julie says
I thought they used mainly rice flour to make it rather than regular flour as it has a different texture from white flour. Now that is a recipe I would love. I used to buy those kid of nikuman at the Sunday Mart around the corner from me in Tokyo....and this time of year...I REALLY miss them.
samaria says
I've tried this recipe twice in the last couple of days and I'm happy to say it was a success! The bread is just the right texture & sweetness, and the filling is juicy & flavourful. I made 12 palm-sized buns with the first batch, and 16 snack-sized ones with the second batch. The small ones will be great to serve to our guests tomorrow.
Thanks so much for sharing your recipe Marc! I'll definitely make this again the next time I'm wanting nikuman. 😀
samaria says
I've tried this recipe twice in the last couple of days and I'm happy to say it was a success! The bread is just the right texture & sweetness, and the filling is juicy & flavourful. I made 12 palm-sized buns with the first batch, and 16 snack-sized ones with the second batch. The small ones will be great to serve to our guests tomorrow.
Thanks so much for sharing your recipe Marc! I'll definitely make this again the next time I'm wanting nikuman. 😀
Marc Matsumoto says
Chicken or lamb would probably be a better substitute for pork as beef doesn't have as much flavor as pork and is much more red. If you use chicken, make sure you use chicken thigh with all the fat or the filling will be dry.
Nay Jade says
can i use another kind of meat except from pork? like beef maybe?
Marc Matsumoto says
Hi Sandra, salt usually gets added to bread to make it more flavorful. In this case, the filling is well seasoned, so I omitted it to avoid adding extra sodium. You should feel free to add salt to the dough if you want.
As for the color and texture I think you're talking about the char siu buns, which use a different dough from Baozi. It includes baking powder, which is added after the first rise to make them more fluffy. I'm not entirely sure about how they get it so white, but they could be using bleached wheat flour (maybe cake flour), or some other kind of flour like rice flour. Wheat flour is naturally a grayish yellow color.
Sandra Dy Aseremo says
Hi, I am curious , usually chinese buns or dough have a tsp. of salt. This one does not, why ? Will it taste different if there is no salt in it ? I am looking for a good chinese bun, usually my buns for some odd reason, they are not as soft as I want to nor do they turn extra white. They are a bit yellowish. Can you tell me why they turn out a bit yellowish ? What did I do wrong ?
Sandra Dy Aseremo says
Hi, I am curious , usually chinese buns or dough have a tsp. of salt. This one does not, why ? Will it taste different if there is no salt in it ? I am looking for a good chinese bun, usually my buns for some odd reason, they are not as soft as I want to nor do they turn extra white. They are a bit yellowish. Can you tell me why they turn out a bit yellowish ? What did I do wrong ?
Teemeah says
I just did this and it is a.m.a.z.i.n.g! I used half of the measurements but still got 8 giant sized baozi :DD I used a bamboo steamer and 20 minutes were enough to steam them, unfortunately my steamer is really small so only one could fit in at a time, but now that I know how great bamboo steaming is, I'm going to buy a bigger steamer for more efficiency. Thanks so much for the recipe. It was also my first time kneading, but it turned out really well. Greetings from Hungary
Marc Matsumoto says
Soy sauce with a but of sugar, or just Indonesian sweet soy sauce.
Annie Johnson says
I know there isn't, but what would you use in place of oyster sauce? My husband is allergic.
Marc Matsumoto says
All-purpose flour
Qian Wu says
what kind of flour is it?
Mallory Lance says
I just made these and they are incredible. The bun came out perfectly and the filling is delicious. I might try experimenting with some other fillings as well. Thank you!
Marc Matsumoto says
Thanks! Nope, there's no need to let the buns proof before steaming.
Cam says
I love the pic where you're pleating/pinching the bun close. The dough is gorgeous! Looks so strechy and soft... haha ok on to my question: After you've made up the buns, you didn't proof them before steaming, am i correct? (Or maybe just a short proof while waiting for the water to boil?) Thanks for posting this by the way 🙂
Bharati Naik says
Wow that recipe looks so nice and tasty!
Marc Matsumoto says
Sure, I don't see why not.
Thomas Abraham says
Hi there, yes with a sweet filling
Marc Matsumoto says
Hi, I'm not sure what you mean by sweet. Do you mean filling the bun with something sweet like a custard or red bean paste? Or do you mean making the filling more sweet?
Marilia says
Can a sweet version of this be made?
Dano says
Great recipe! In Los Angeles those classic nikuman are hard to find. These are perfect with soy sauce and mustard. I just need to work on my bun folding skills now.
Marc Matsumoto says
Hi Nikita, thanks for the note. I think you're referring to the bleached white chasiubao buns found at some Chinese restaurants. I'm not sure how they do it, but I'm pretty sure they're not using regular wheat flour. It could be rice flour or cake flour. The other thing is that they aren't just using yeast to make their buns rise. They're using a combination of yeast and baking powder.
Nikita Haduong says
I've been searching for a good baozi skin recipe, and so far, yours is the best. It was a bit too sweet for me, so I'll have to cut sugar next time, haha. Though it was quite a bit lighter and fluffier than any other recipes I have tried, it still is not light and fluffy enough. Any ideas on how to make it even lighter and fluffier? I've had really good baozi at one dim sum place (I forget where...) where the dough was very white, super puffy, and super light. It also wasn't so gluey after being chewed (a lot of recipes I tried had kind of a weird gluey texture after being chewed a few times). I don't care about colour too much as long as the dough is nice and light! Any help you can give would be much appreciated!
samaria says
Ahh... sorry! I accidentally pressed the wrong button..... I don't 'dislike' your comment btw
samaria says
I'm just soooo curious now to see how this Nikuman (I call it 'bao') really tastes like - I will definitely try this recipe when I have free time! Thanks for sharing your recipe.... and going through the effort of re-creating your experience 🙂
kickanroed says
Thank you for this wonderful and easy to understand recipe! They taste soooo good and I had so much fun cooking my own baozi. Lived a year in China two years ago and hadn't had one since -now I can make them whenever I like 🙂 Just had a look around your blog and feel so inspired 🙂
Jessica Pena says
So my dad and I are HUGE fans of baozi, and its hard to find a place that can make them "decently"." so a few days ago I've been craving these and decided to look them up. Your recipe was very easy to make (though the very sticky dough had me in a panic) and it tastes amazing. My dad travels often so I rarely see him, he comes home tomorrow and he will have these amazingly delicious buns ready for him 🙂 thank you so much!
Amy says
Unless, of course, you make dousha baozi!
Marc Matsumoto says
They need to be steamed first otherwise they will stick together and make a mess. Just steam, cool and freeze. You can reheat in the microwave.
Gaijin says
do I steam them first and then freeze them or do I freeze the Nikuman's while they are still raw (pre-steam)?
recipetried says
I made it again. I figured out that I didn't underseason it the last time I made it. Instead, I weighed the meat which I know was a lot less meat than the last time I made it. This time, the results were so delicious. Perfect. This is the perfect nikuman recipe. Thanks.
recipetried says
I made it again. I figured out that I didn't underseason it the last time I made it. Instead, I weighed the meat which I know was a lot less meat than the last time I made it. This time, the results were so delicious. Perfect. This is the perfect nikuman recipe. Thanks.
recipetried says
I actually made these and they were great. Better than anything I've tried in restaurants. I'm going to add more seasoning next time. Maybe I didn't measure the seasoning right the first time, but they were still good.
recipetried says
I actually made these and they were great. Better than anything I've tried in restaurants. I'm going to add more seasoning next time. Maybe I didn't measure the seasoning right the first time, but they were still good.
Donn says
Oh my goodness... I'm salavating. I will have to give it a try.
Donn says
Oh my goodness... I'm salavating. I will have to give it a try.
Annie says
i really like this receipt since that's how we make baozi inChina, savoury(not deep sweet) and moist.
Annie says
i really like this receipt since that's how we make baozi inChina, savoury(not deep sweet) and moist.
peter353 says
Great recipe. Could use a bit of seasoning though, no?
peter353 says
Great recipe. Could use a bit of seasoning though, no?
Marilia says
My husband made these yesterday! So good! We steamed 3 and have 8 more waiting for us in the freezer!
Marc Matsumoto says
All yeast is alive, otherwise it would not leaven your dough. I made this using active dry yeast.
LJ says
Is that dry yeast or live yeast?
Marc Matsumoto says
Yep, they'll keep in the fridge for a few days. If you want to keep them longer, wrap them up in plastic wrap and foil and freeze them. To rehear, just unwrap them, cover with a damp paper towel and microwave.
Lilianaw87 says
Adding some flour fixed it! The buns are a big success, thank you!! DELICIOUS!!
Marc Matsumoto says
You should be able to firm it up by adding flour, but the dough should be on the soft side. It will be sticky at first, but as you knead it the gluten chains that form should Make the dough shiny and less sticky. As for what went wrong it's hard to say. What kind of flour did you use? Was your kitchen scale zeroed out when you started measuring the flour?
Lilianaw87 says
Can I just put them in the fridge and re heat them tomorrow? Or is there a better way to store them? 🙂
Lilianaw87 says
My dough is waaayyy to sticky! I cant even roll it into a log 🙁 what went wrong and how can I fix it"??
Nipponnin says
What a great recipe. I love the nikuman sold in China town in Yokohama. This maybe very similar to that. Thank you for sharing.
Nipponnin says
What a great recipe. I love the nikuman sold in China town in Yokohama. This maybe very similar to that. Thank you for sharing.
Chau says
I used the steamer basket that came with the rice cooker. It's working great.
Chau says
I tried the recipe today, love the dough, very easy to make. Next time I will divide the dough to 12 portions to have smaller buns and add Chinese sausages and quail eggs to the filling. Thanks.
Marc Matsumoto says
Yep, but it will effect the texture of the finished bun (it will be more like a meatball inside).
guest :) says
Hi, can I use ground pork (not chopped)? 🙂
Evelyn says
I really enjoy visiting your blog. What a fantastic job you have done! I am desperate to try this Nikumanni recipe. Looks scrumptious!
Evelyn says
I really enjoy visiting your blog. What a fantastic job you have done! I am desperate to try this Nikumanni recipe. Looks scrumptious!
Marc Matsumoto says
Hi Lisa, I used a regular metal steamer (pot + elevated colander). I've never actually used a bamboo steamer, but my guess is that it's not retaining as much heat as using a metal steamer. Try making the buns smaller. Otherwise you might want to think about using a different steamer setup.
Lisa in NH says
Fabulous recipe, incredible taste, horrible steamer! Using my bamboo steamer has yet to go well for me. After 45 minutes of steaming, they still were not quite done. Any hints or suggestions on bamboo steaming...or alternate cooking methods?
Wok with Ray says
Your ingredients on steamed buns sounds flavorful and thank you for the tips on the binders.
canelakitchengloria says
mmmmm! look delicious!! gloria
Wok with Ray says
Your ingredients on steamed buns sounds flavorful and thank you for the tips on the binders.
Marilia says
I love love love 551's nikuman! I always looking for better nikuman recipe and I will definitely try this.
Hungry Jenny says
I didn't mean to post a massive pic of myself in my previous comment below, I thought that option was for the little profile pic on the side of the comment box, lol!
Hungry Jenny x
Hungry Jenny says
Wow, that looks amazing! I too always fear the risk of overly sweet (and sometimes rubbery ick!) white dough and minute filling of steamed buns. I also didn't realise how simple the recipe is (well, you make it sound easy anyway!) Sounds like a fiddly job though, but def worth it, from the look of it!
Hungry Jenny x
Marc Matsumoto says
Not sure if you've ever had the ones at Horai 551, but there is no nira or 5 spice in theirs. You're obviously welcome to add those ingredients in if you like.
Marilia says
Thanks, Marc! I'm going to Kyoto soon, so I'll check out Horai 551. And I'll try your version, too!
Jessica says
Ohhhh yum! I loovveee Meat Buns! I can't wait to get to try it out myself at home!
Sahara says
Chinese restaurant on Kagurazaka is still there and very famous. The name of the restaurant is Gozyuban 五十番. They are known for buns, shaomai, etc. The giant Nikuman is called Gomoku Nikuman ごもく肉まん. Some of the ingredients in the filling are boiled quail egg, whole shrimp, white mushroom, pork, and it may have had ginko nuts. On their website photo, the giant bun looked fluffier and smaller than the bun I had at the restaurant.
Sahara says
Sorry, the giant Nikuman was not 20", but 20 cm.
Sahara says
Thank you for the Nikuman recipe. I too have an issue with Baozi. I like Horai's, but yours look better. I'm going to make them asap! When I was in Japan three months ago, I missed buying Horai's Nikuman before the flight from Osaka to Tokyo. After reading your article, I must have some!
Did you ever have a giant Nikuman from Ichiban (not sure about the name of this old Chinese restaurant ) on Kagurazaka? It was about 20" in diameter (may have been larger). The bun was no very fluffy and thinner than normal Nikuman, and it was packed with a large amount of filling. The filling was a mixture of pork, usual Nikuman vegetable, bamboo shoot and shiitake. It was delicious! I haven't been to Kagurazaka in a while. I hope the restaurant and the giant Nikuman is still there.
When I think about Nikuman, I also think about Piroshki made by a Japanese bakery (can't remember the name). It has a filling somewhat similar to a Nikuman with chopped boiled eggs added. I need to figure out the recipe for this. Do you have a recipe for Piroshiki?
Anonymous says
Hold on! No nira or 5 spice powder?
Jessica says
Ohhhh yum! I loovveee Meat Buns! I can't wait to get to try it out myself at home!
Tina says
This looks amazing! Thank you for the very clear images and instructions. Taking the time to do step by step instructions is so helpful. I plan on trying this recipe soon.
Tina says
This looks amazing! Thank you for the very clear images and instructions. Taking the time to do step by step instructions is so helpful. I plan on trying this recipe soon.
Elektra says
i am sooooo hungry right now!
Anonymous says
Amazing!
Anonymous says
Amazing!
Lily says
I know perfect 🥨