Best Nikuman (Japanese Pork Buns)

Nikuman (Japanese Pork Buns), also known as Baozi, are Chinese sweet buns filled with a succulent meat and onion filling.

Course Appetizer, Bread, Dumplings

Cuisine Best, Chinese, Japanese

Level Advanced

Main Ingredient Flour, Pork

Diet Dairy-Free

Prep Time 30

Cook Time 15

Total Time 45

Servings bun

Calories 580kcal

Equipment

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

Instructions

Mix the 500 grams all-purpose flour, 100 grams granulated sugar, 2 teaspoons instant dry yeast, ½ teaspoon salt, and 1 ½ teaspoons baking powder together in the mixing bowl of a stand mixer, then pour in the 1 cup warm water and 2 tablespoons vegetable 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.
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
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). Cut 8 squares of parchment paper to place the buns on for steaming.
While you're waiting for the dough to rise, make the filling. Sauté the 1 medium onion and 5 scallions or green onions with the 1 tablespoon toasted sesame oil in a pan over medium heat until translucent, but not browned. Set them aside to cool.
1 medium onion, 5 scallions or green onions, 1 tablespoon toasted sesame oil
In a bowl, combine the 300 grams pork belly, 100 grams ground pork, 3 dried shiitake mushrooms, 2.5 centimeters fresh ginger, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sake, 2 teaspoons granulated sugar, ½ teaspoon ground black pepper, 2 tablespoons potato starch and 1 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.
300 grams pork belly, 100 grams ground pork, 3 dried shiitake mushrooms, 2.5 centimeters fresh ginger, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sake, ½ teaspoon ground black pepper, 2 tablespoons potato starch, 1 egg white, 2 teaspoons granulated sugar
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. Place each finished bun on a square of parchment paper.
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 a bamboo steamer, being careful not to overcrowd it as the buns will expand.
Place the bamboo steamer over the pot of boiling water.
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, or test filling with an instant read thermometer. It should read 165 degrees Fahrenheit, or 74 degrees Celsius. Serve the nikuman with spicy mustard, hot sauce, or vinegar.

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