Cherry & Dennis Helper Habitat

Japanese Nikuman Pork Buns

日式豬肉包

Japanese Nikuman Pork Buns — finished dish

Total time: 45 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Soft steamed buns enclose a ginger-scallion pork filling in this Japanese snack.

01

Ingredients

Main ingredients

400 g plain flour
350 g minced pork
180 g cabbage
2 stalks spring onion
20 g ginger

Pork filling seasoning

2 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar

Dough

1 tsp dry yeast
180 ml water

Dough seasoning

1/2 tsp salt

Japanese Nikuman Pork Buns — ingredients

02

Tools

cutting board
knife
steamer
heatproof plate
measuring spoons

Japanese Nikuman Pork Buns — tools

03

Steps

Japanese Nikuman Pork Buns — Mix yeast with warm water and rest for five minutes

Step 1

Mix yeast with warm water and rest for five minutes

Mix yeast with warm water and rest for five minutes.

Japanese Nikuman Pork Buns — Knead flour, yeast water and a little sugar into a smooth dough

Step 2

Knead flour, yeast water and a little sugar into a smooth dough

Knead flour, yeast water and a little sugar into a smooth dough.

Japanese Nikuman Pork Buns — Cover and proof in a warm place until doubled

Step 3

Cover and proof in a warm place until doubled

Cover and proof in a warm place until doubled.

Japanese Nikuman Pork Buns — Salt the cabbage lightly, rest five minutes, then squeeze dry

Step 4

Salt the cabbage lightly, rest five minutes, then squeeze dry

Salt the cabbage lightly, rest five minutes, then squeeze dry.

Japanese Nikuman Pork Buns — Mix pork, cabbage, ginger, spring onion, soy, sesame oil and sugar until sticky

Step 5

Mix pork, cabbage, ginger, spring onion, soy, sesame oil and sugar until sticky

Mix pork, cabbage, ginger, spring onion, soy, sesame oil and sugar until sticky.

Japanese Nikuman Pork Buns — Deflate the dough, divide into eight and roll into balls

Step 6

Deflate the dough, divide into eight and roll into balls

Deflate the dough, divide into eight and roll into balls.

Japanese Nikuman Pork Buns — Roll each ball into a round wrapper with a thicker centre

Step 7

Roll each ball into a round wrapper with a thicker centre

Roll each ball into a round wrapper with a thicker centre.

Japanese Nikuman Pork Buns — Add filling, pinch the seam shut and place on baking paper

Step 8

Add filling, pinch the seam shut and place on baking paper

Add filling, pinch the seam shut and place on baking paper.

Japanese Nikuman Pork Buns — Put buns in the steamer and proof for 15 minutes

Step 9

Put buns in the steamer and proof for 15 minutes

Put buns in the steamer and proof for 15 minutes.

Japanese Nikuman Pork Buns — Steam over medium heat for 15 minutes once the water boils

Step 10

Steam over medium heat for 15 minutes once the water boils

Steam over medium heat for 15 minutes once the water boils.

Japanese Nikuman Pork Buns — Turn off the heat and wait three minutes before lifting the lid

Step 11

Turn off the heat and wait three minutes before lifting the lid

Turn off the heat and wait three minutes before lifting the lid.

Japanese Nikuman Pork Buns — Cut one open and confirm the pork filling reaches 71°C at the centre, then serve hot

Step 12

Cut one open and confirm the pork filling reaches 71°C at the centre, then serve hot

Cut one open and confirm the pork filling reaches 71°C at the centre, then serve hot.

Common mistakes

Do not boil every ingredient hard at once; control the heat by step and confirm that meat, fish or eggs are fully cooked.

Tips

Measure seasonings first and keep cooked food separate from raw food; remove bones and reduce chilli when serving children or older adults.