How to Make Nikuman (Chinese Steamed Pork Bun Recipe) | Cooking with Dog

How to Make Nikuman (Chinese Steamed Pork Bun Recipe) | Cooking with Dog

Hi, I am Francis, the host of this show “Cooking with Dog.” Hello! Today, we are making Japanese pork bun “Nikuman,” freshly steamed and perfect for those cold days! Let’s cut the ingredients for Nikuman. Squeeze water from shiitake mushrooms. These dried mushrooms were pre-washed and soaked in a fridge overnight. Slice the stems thinly and cut the caps into half-inch pieces. Squeeze water from the shrimp. These dried shrimps were pre-washed and soaked in lukewarm water about one hour. Chop the shrimp into fine pieces. Let’s make stock soup to mix dough for the bun Pour in the shrimp liquid with a strainer. Add the shiitake liquid. Pour in the pre-measured hot water in the cup. Let’s make the dough for Nikuman. Add instant yeast, baking powder, sugar and salt to all-purpose flour. Lightly stir with a paddle. Add sesame oil and mix. Gradually mix in the lukewarm dashi stock soup. When the flour is roughly mixed, clean the paddle. Gather the flour together with your hand. Knead until the dough ball is smooth and clean inside the mixing bowl. Sprinkle flour on a cutting board. Place the dough on the cutting board and knead for 10 minutes. Use your body weight to press the dough. As shown in the video, the texture of the dough becomes smooth. Shape it into a ball and replace the dough in the bowl. Cover the bowl with a plastic wrap. The dough is now ready to ferment in this styrofoam box, which is filled with hot water at about 104°F (40°C). Sit the bowl in the hot water for about 30 minutes. Steam the cabbage leaf for 1 minute and cool it down on a wire sieve. Remove the firm parts of the cabbage and chop them into fine pieces. Cut the leaf part into 1-inch strips and chop them into fine pieces. Wrap the cabbage with a paper towel and squeeze out excess water. Let’s chop the spring onion. Make equally spaced diagonal cuts in the spring onion. Flip it over and repeat the cuts in the other side. Cut the spring onion in half and chop into fine pieces. Slice the ginger. Chop the slices into fine pieces. Let’s make meat mixture for Nikuman. Chop the pork slices into 1/4-inch pieces and put them in a bowl. Add salt, pepper, sugar, soy sauce, oyster sauce, five-spice powder, sesame oil and stir lightly. Add potato starch to the meat and toss to coat evenly. Add the cabbage, spring onion, ginger, shiitake, and shrimp and mix evenly. Clean your hands and divide the meat mixture into four. Lightly oil your hands and shape the mixture into 8 balls. After about 30 minutes, check if the dough is doubled in volume, and remove the bowl. Remove the plastic wrap and knead the dough several times to let the air expel from the inside. Place the dough on floured surface and roll it into a cylinder. Cut the dough into equal 8 pieces. Shape each piece of dough into a ball while keeping the surface smooth. Cover with a wet kitchen towel and allow the dough to rest for 10 minutes. Place the smooth side of the dough on the surface and press it down with your palm. Roll out the dough using a rolling pin until their diameters become about 4 inches. Pinch the edges of the dough to reduce thickness. Hold the mixture in the centers of the dough and begin forming pleats. Twist and fold the dough up to the top to wrap the mixture. Place the Nikuman on baking paper sheets. You’ll have 8 pieces of Nikuman in total. Heat a steamer until water is warm. Turn off the burner and place the Nikuman in the steamer. Make a little space between each Nikuman so that they don’t stick together. The secondary fermentation takes 10 to 20 minutes. When the Nikuman grow by half, heat the steamer at high heat. When the water boils, reduce the heat. Steam 15 more minutes and turn off the burner. Homemade dough and meat mixture are the best! Looks absolutely tasty… Serve the Nikuman on a plate. Well-seasoned pork will bring out the flavor of Nikuman. You can store Nikuman in a freezer for later use, great for busy hours. The process requires a bit of time, but it is definitely worth it! This recipe uses both instant yeast and baking powder, making it easy for fermentation to succeed. Good luck in the kitchen!

100 thoughts on “How to Make Nikuman (Chinese Steamed Pork Bun Recipe) | Cooking with Dog”

  1. I've made homemade nikuman. It took me half a day to prep and cook, but it was so worth it in the end. Instead of using wax paper I used lettuce leaves and they were fun to eat with the buns

  2. ohhhhhhh so yummy looking. My mom and I make dumplings strangely. We use biscuits and fill them with meats and vegetables. Sometimes even home-made salsa.

  3. Are there any substitutes for the pork and shrimp? My family is Muslim and I personally don't like shrimp, but I'd love to make these!

  4. Found this channel, 9 years late. Loving the content, and presentation. The idea of a dog named Francis presenting a cooking show is cute.

  5. I love these videos so much. I just made a small video about nikuman myself, more specifically about the ones you can get at FamilyMart in Japan. Check it out here:

  6. And all these years since, I was in Vietnam, I thought just the Vietnamese cooked dogs. I didn't realize the Japanese did too!! I never tried them. Do they taste like chicken?

  7. I’ve been using a much simpler recipe for the bun itself, but they’re a little bland… maybe the secret is using dashi-stock 😅

  8. thanks for all these wonderful recipes that bring a little bit of my favorite country's deliciousness to my kitchen in good old Germany!

  9. This recipe reminded me of my grandfather's when i was young, thank you, also this makes a great lunch side dish for bento boxes.

  10. Whats the dog doing there ? its no clean for the foods , take out this dog for the street , chinese at all , no good video.

  11. OMG You made this video nine years ago…and you are still posting….THANK YOU…when I die, all of my recipes are lost. Thank You

  12. Your dumplings will also contain dog hair. I don't know any cook with a dog sitting next to the cutting board. Otherwise, the dumplings should be delicious judging from her recipe.

  13. I love these pork buns, they are so hard to get in central Europe, yet I never realized how much work is behind it…

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