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Nikuman -
Japanese Steamed Pork Buns

Saturday, September 19th
5:00 PM - 6:30 PM Pacific Time

Join Tomoko from Osaka and learn how to make nikuman, Japanese steamed pork buns from scratch. Nikuman are delicious, fluffy, soft buns filled with juicy meat and vegetable filling — the perfect snack for a summer picnic!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Nikuman (Japanese Steamed Pork Buns)
Makes 8 Buns

Dough

• 270 grams (2 1/8 cup) all-purpose flour

• 27 grams (2 tablespoons) sugar

• 1/2 teaspoon yeast

• 1/2 teaspoon baking powder

• 70 milliliters (4 3/4 tablespoons) water

• 90 milliliters (6 tablespoons) milk

• 2 teaspoons lard or vegetable oil

Filling

• 200 grams (7 ounces) ground pork

• 200 grams (1 1/3 cup) onion, finely diced

• 2 pinches salt

• 1 tablespoon white wine or cooking sake

• 1 tablespoon dark soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon sesame oil

• 3/4 tablespoon lard or vegetable oil

• 2 tablespoon corn or potato starch

• White pepper to taste

Equipment

• 2 bowls

• rubber spatula

• wax paper

• steamer

• scale for dividing dough (optional)

General Steps

1. Make dough for nikuman.

2. Make the filling.

3. Roll out dough and stuff nikuman.

4. Steam nikuman.

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Check out more classes with Tomoko in Osaka!

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