Nikuman (Steamed Pork Buns)
Pillowy steamed buns around a juicy pork, ginger and shiitake filling. Convenience-store comfort that is easy to make.
- Time1 hr 40
- LevelMedium
- Costabout £0.64 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar, baking powder and salt. Add the warm water and vegetable oil and knead for 8 minutes until smooth and elastic.
8 min - 2
Cover the dough with a damp cloth and leave somewhere warm for 45 minutes, until doubled in size.
45 min - 3
Mix the pork, mushrooms, spring onion, ginger, soy sauce, oyster sauce, sesame oil, cornflour, sugar and pepper with your hand until sticky. Chill until needed.
- 4
Cut 8 squares of baking paper, 10 cm each. Knock the air out of the dough and divide into 8. Roll each into an 11 cm round, thinner at the edge.
- 5
Put a heaped spoonful of filling in the middle of each round. Pleat the edges up and pinch to seal at the top. Sit each bun on a paper square and rest for 15 minutes.
15 min - 6
Steam the buns in a lidded steamer, in 2 batches, for 15 minutes over a rolling boil, spaced apart as they swell. Leave the lid on for 2 minutes after turning off the heat, so they do not wrinkle.
15 min - 7
Serve hot, with a little soy sauce or mustard to dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.