Nikuman Recipe: 3 Tips for Making Steamed Pork Buns

For the dough:

• ¾ teaspoon instant yeast
• 2 teaspoons sugar
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 2 teaspoons neutral oil
• ½ cup warm water or dashi stock, more as needed

For the filling:

• ½ pound ground pork
• 3 dried shiitake mushrooms
• ½ cup cabbage, finely chopped
• 1 green onion (like scallion or naganegi), thinly sliced
• 1 teaspoon fresh ginger, grated
• ¼ teaspoon cornstarch
• ½ teaspoon oyster sauce
• ½ teaspoon soy sauce
• ½ teaspoon sesame oil
• Kosher salt and freshly ground black pepper

1. 1

   In a large bowl, combine the yeast, sugar, flour, salt, and oil. Slowly add warm water and mix with chopsticks or a fork, until a shaggy dough forms.

2. 2

   Turn out onto a lightly floured work surface, and knead until smooth, about 10 minutes. Wash out the bowl and set it aside.

3. 3

   Return the dough to a lightly oiled bowl, and cover with plastic wrap. Allow the dough to rise in a warm spot until it doubles in size. The rising process can take anywhere from 45 minutes to an hour, depending on temperature and humidity.

4. 4

   While the dough is resting, place dried mushrooms in a small bowl, and submerge with hot water. Let rehydrate for 5–10 minutes, then drain and finely chop. Place the cabbage in a medium bowl and sprinkle with salt; mix to combine, sit for 10 minutes, drain well, and squeeze to remove excess water.

5. 5

   In the large bowl, combine the ground pork with the mushrooms, cabbage, green onion, ginger, cornstarch, oyster sauce, soy sauce, and sesame oil. Season with salt and pepper, and mix until very well combined. Cover the meat mixture with plastic wrap and place it in the refrigerator until ready to use.

6. 6

   Turn the dough out onto a lightly floured work surface, and divide into equal portions using a bench scraper or chef knife. Shape each portion into a ball. Using a rolling pin, roll into rounds. The edges of each round should be thinner than the center to make for easier pleating.

7. 7

   Working one at a time, place a scant tablespoon of meat mixture into the center of each round of dough. Bring the edges together at four points, and form the remaining dough in between into pleats. Twist and press to seal completely. Let finished buns rest for another 15 minutes or so.

8. 8

   Bring a pot (once with a steamer basket) of water to boil.

9. 9

   Arrange the buns in the basket of a bamboo steamer lined with parchment paper, making sure to leave space between them. Place the bamboo steamer in the basket and steam over high heat for 10–13 minutes, depending on the size of the buns.

10. 10

    Remove the basket from the steamer, and serve.

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