Nikuman (Steamed Pork Buns). 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).

With the mixer running on medium speed add warm water and oil. Take it out on a floured surface and knead into a ball. Wrap in plastic and set it aside. You can have Nikuman (Steamed Pork Buns) using 0 ingredients and 0 steps. Here is how you cook it.

Ingredients of Nikuman (Steamed Pork Buns)

Place a wax/parchment square on the bottom (non-seam) side of each ball. A popular street food and dim sum-style appetizer, soft, steamed nikuman meat buns come in a variety of flavors with different meat options and seasonings. You can find nikuman in convenience stores in Japan, or make your own homemade batch with all of the fixings. Prepping the night before: First, prep the dough.

Nikuman (Steamed Pork Buns) instructions

Combine all ingredients into a stand mixer mixing bowl and with a dough hook attachment, stir everything together. Then slowly add in your lukewarm water. If the dough still sticks to the bottom of the bowl after all the flour is incorporated, slowly add in more flour until it no longer sticks. Preheat the steamer on high heat until it starts steaming. Remove from the heat and cool for a few minutes before serving.