Nikuman (1pc) Recipe

Activate yeast & mix

Combine warm water (approx. 95–100°F/35–40°C), sugar and instant yeast in a small bowl. Stir and let sit 5 minutes until foamy.

In a mixing bowl, whisk together flour, baking powder and salt. Make a well, add foamed yeast mixture and vegetable oil. Mix with a spoon until a shaggy dough forms.

Turn dough onto a lightly oiled surface and knead for 4–6 minutes until smooth and slightly tacky. Form into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rest in a warm place for 30–40 minutes, or until roughly doubled in size.

While dough rests, combine ground pork, finely chopped onion, sliced green onion, soy sauce, oyster sauce, sesame oil, sugar, salt, white pepper and potato starch in a small bowl.

Mix thoroughly with a spoon or chop with a cleaver to obtain a sticky, cohesive filling. Add up to 0.5 tablespoon water as needed to loosen so filling is moist but holds shape.

Taste a very small pinch (optional) by microwaving a teaspoon for 15–20 seconds and adjust seasoning if needed (add a drop more soy or pinch sugar).

Punch down the rested dough and turn onto a lightly oiled surface. Roll gently into a log and divide into 1 equal piece (this recipe makes one nikuman).

Flatten the piece into a disk about 3.5–4 inches (9–10 cm) across and 1/8 inch thick at the edges, leaving center slightly thicker.

Place the prepared filling (all of it) in the center of the dough disk (about 1.5–2 tablespoons by volume).

Gather the edge of the dough up over the filling, pleating evenly around to seal at the top. Pinch firmly to close and smooth seam. Lightly flatten the sealed top so the bun sits stable.

Place a small square of parchment paper under the bun to prevent sticking.

Prepare a steamer (bamboo or metal) with simmering water and steam rack. Place bun (on parchment) in the steamer basket leaving space for expansion.

Steam over medium-high heat, covered, for 12–14 minutes. Do not open the lid during the first 10 minutes. After 12 minutes check; pork should be fully cooked (internal temp 165°F/74°C). If needed steam 1–2 minutes more.

Turn off heat, let sit covered for 2 minutes to prevent collapse, then remove bun carefully with spatula or tongs.

Serve hot with optional soy sauce, karashi mustard or chili oil.