Best 3 Nikuman Butaman Pork Bun Recipes
Nikuman (肉まん), also known as Butaman (豚まん) or Chūkaman (中華まん), is a popular Japanese steamed bun filled with seasoned pork, vegetables, and sometimes other ingredients. It is a staple of Japanese cuisine and is often enjoyed as a snack or light meal. Nikuman is typically made with a yeasted dough that is filled with a mixture of ground pork, cabbage, onion, and ginger. The buns are then steamed until fluffy and cooked through. Variations of Nikuman include the use of different fillings, such as chicken, beef, or vegetables, and the addition of sauces or condiments, such as soy sauce, vinegar, or mustard. This article provides step-by-step recipes for both traditional Nikuman and vegetarian Nikuman, allowing you to explore the flavors and textures of this beloved Japanese dish. Whether you are a seasoned home cook or a beginner in the kitchen, these recipes will guide you through the process of creating delicious and satisfying Nikuman.
Here are our top 3 tried and tested recipes!
NIKUMAN, JAPANESE STEAMED PORK BUNS
Nikuman are steamed pork buns sold on streets of Japan during winter months. The white fluffy buns are made with flour dough and filled with savory pork and onions, steamed on bamboo steamer make them an ideal quick and easy snacks.
Provided by Benjamin and Koshiki
Categories Appetizer Side Dish
Number Of Ingredients 13
Steps:
- Gather ingredients.
- Mix all the dry ingredients for the dough in a standard mixing bowl. With the mixer running on medium speed add warm water and oil. Mix for about 20 seconds until the dough is formed. Take it out on a floured surface and knead into a ball. Wrap in plastic and set it aside.
- Make the filling by mixing all the ingredients for the filling. Divide the filling into eight balls.
- Find a skillet large enough to hold bamboo steamer on its top. Fill the skillet halfway with water and set it on a stovetop.
- Cut parchment paper into 1 ½ -inch squares. You will need 8.
- Divide the dough into eight balls. Working one at a time, roll the balls to 4-inch rounds. Press around the rims to make it thin. This helps not to have an excess dough on the top. Wrap the filling by pulling edges together and pinch them at the top. Set it on a piece of parchment paper and place it in the bamboo steamer. Place four buns in each tray.
- Turn the heat on the stove and bring the water to a boil. Set bamboo steamer on top, then turn the heat to medium-low. Steam the buns for 20 minutes.
- Serve warm.
Nutrition Facts : ServingSize 8 g, Calories 208 kcal, Carbohydrate 30 g, Protein 7 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 376 mg, Fiber 1 g, Sugar 4 g
NIKUMAN (STEAMED PORK BUNS)
Nikuman is Japanese steamed buns filled with delicious savory pork, shiitake mushroom, cabbage, and scallion. Learn how to make this favorite snack at home!
Provided by Namiko Chen
Categories Appetizer Main Course Snack
Time 2h10m
Number Of Ingredients 22
Steps:
- Gather all the ingredients. I use a kitchen scale to measure my ingredients. Prepare one square piece of parchment paper for each bun you will make, about 3 inches x 3 inches (7.6 cm x 7.6 cm) for small buns. Set aside.
Nutrition Facts : Calories 125 kcal, Carbohydrate 14 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 138 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
NIKUMAN / BUTAMAN / PORK BUN
This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet.
Provided by Ms. See
Categories Savory Pies
Time 1h
Yield 1 bun, 10 serving(s)
Number Of Ingredients 21
Steps:
- for the bun, mix all the powdered
- ingredients in a bowl and make a well in the centre
- pour the wet ingredients into the well and mix in thoroughly
- when they're combined, add the shortening and knead until smooth
- rest at room temperature for 30 mins
- mix the filling and divide into 10 balls
- divide the dough into 10 balls and roll them out round.
- wrap them around the fillings, pinch and twist at the top
- let rest for 15 mins
- steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
- (makes about 10 nikuman).
Nutrition Facts : Calories 145.3, Fat 5.2, SaturatedFat 1.7, Cholesterol 11.4, Sodium 111, Carbohydrate 19.6, Fiber 0.5, Sugar 5.7, Protein 4.6
Tips:
- Ensure the yeast is active and bubbly before using. If not, discard it and use a fresh packet.
- Use warm water to dissolve the yeast. The ideal temperature is between 105°F and 115°F (41°C and 46°C).
- Knead the dough until it is smooth and elastic. This will help develop the gluten and make the buns light and fluffy.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- Shape the buns into balls and place them in a steamer. Steam them for 10-12 minutes, or until they are cooked through.
- Serve the buns hot with your favorite dipping sauce.
Conclusion:
Nikuman (also known as Butaman) are a delicious and versatile snack or meal. They can be filled with a variety of ingredients, making them a great way to use up leftovers. The dough is soft and fluffy, and the filling is savory and flavorful. Whether you are serving them as an appetizer, a main course, or a snack, these buns are sure to be a hit.
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