Name: Make your own nikuman – juicy, fluffy & savoury
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Japan
Ingredients: 250 g plain flour; 25 g sugar; 1 tsp baking powder; 1 tsp dried yeast; 1/2 tsp salt; 1 tbsp sesame oil; 130 ml lukewarm water; 150 g mixed minced meat; 100 g white cabbage or Chinese cabbage; 1 spring onion; 1 tbsp freshly grated ginger; 2 Shiitake mushrooms; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp potato starch; 1 tsp sugar; 1 tbsp sesame oil; 1/2 tsp salt; a pinch of shichimi togarashi; a pinch of pepper; 1 tsp karashi mustard; 2 tbsp soy sauce

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Nikuman, the Japanese steamed buns with a savoury filling, are one of the absolute favourite snacks there during the cold season. Whether fresh from the convenience store, at festivals or homemade – as soon as you take the first bite, you’ll understand why they’re so popular: fluffy dough, piping hot, enveloping a juicy, spicy meat filling with cabbage, Shiitake and ginger.

In this recipe, I’ll show you step by step how you can easily make nikuman yourself – using ingredients that are readily available in Germany. To make them, you’ll need a steamer or a simple steaming insert – but don’t worry: The recipe is designed to be easy even for beginners. And the result is well worth the effort. Once you’ve made nikuman yourself, you’re guaranteed never to want to be without them again.

What exactly are nikuman?

Nikuman (肉まん) – literally translated, this simply means ‘meat bun’. But what sounds so simple is a real comfort food in Japan: steamed yeast buns filled with a juicy mixture of minced meat, cabbage, mushrooms, ginger and soy sauce. Fluffy on the outside, savoury on the inside – and best served warm and steaming. </ seg> The idea for steamed buns with a filling originally comes from China, where they are known as baoz. Through trade and cultural exchange, they eventually found their way to Japan – and quickly became a popular snack there. Today, they are a staple of the street food scene, particularly in autumn and winter – no wonder they are waiting for you, steaming hot, in every konbini (Japanese convenience store) right next to the entrance.

Ursprünglich stammt die Idee für gedämpfte Teigbällchen mit Füllung aus China, wo sie als Baozi bekannt sind. Über den Handel und kulturellen Austausch fanden sie schließlich ihren Weg nach Japan – und wurden dort schnell zum beliebten Snack. Heute gehören sie vor allem im Herbst und Winter zum festen Streetfood-Repertoire – kein Wunder, dass sie in jedem Konbini (japanischen Supermarkt) direkt neben dem Eingang dampfend auf dich warten.

Whether as a quick snack on the go, as part of a cosy evening meal or – as in our home – as a little weekend treat: nikuman are a dish that brings people together. Between the fluffy yeast dough and the savoury steam lies a touch of nostalgia, a bit of Japan and a whole lot of enjoyment.

Did you know?

In Japan, nikuman are also known as chukaman or butaman, depending on the region. Chukaman (中華まん) is the collective term for steamed buns of Chinese origin – inspired by the traditional manju from China. Butaman (豚まん) specifically refers to varieties filled with pork and is particularly popular in the Kansai region around Osaka!

Making nikuman yourself: Here’s how

Making nikuman at home is easier than you might think – and with the right recipe, they’re guaranteed to turn out well. All you need is a little patience, a steamer insert or bamboo steamer, and a craving for Japanese comfort food.

The key ingredients for Japanese meat buns:

Yeast dough: A soft, fluffy dough is made from wheat flour, dried yeast, a little sugar, baking powder and lukewarm water. A dash of sesame oil adds extra flavour.
Meat filling: Traditionally, nikuman are filled with a mixture of pork or mixed mince, cabbage, spring onions, Shiitake mushrooms, ginger and Asian sauces.
Spices: Soy sauce, oyster sauce, sesame oil and a pinch of shichimi togarashi give the filling depth and a pleasantly spicy note.
For steaming: A classic steamer insert or bamboo basket works best – this ensures the buns are cooked evenly and stay nice and juicy.

Here’s how it works: First, mix the yeast dough and leave it to rest. In the meantime, prepare the filling – chop it finely, mix well and divide into eight portions. Now it’s time to shape the buns: roll out the dough balls into small circles, top with the meat filling and fold into neat parcels with light pressure.

A little patience is still required during the second proving – the filled buns are left to rest, covered, and allowed to rise nicely once more. They are then placed in the steamer for about 15 minutes until they are fragrant, shiny and have just the right consistency: soft, elastic and simply irresistible.

Tip:

Nikuman taste best fresh from the steamer – but they’re also great for freezing. Simply leave them to cool after steaming, pack them in an airtight container and steam them briefly when needed.

What goes well with nikuman?

Freshly steamed and still slightly steaming from the bamboo basket – nikuman are a real highlight in their own right. But with a few small side dishes, they quickly become a Japanese-inspired feel-good meal.

A crisp cucumber salad with rice vinegar dressing adds freshness and lightness to the hearty buns, whilst a warming Miso Soup wonderfully complements the Umami flavour. If you like, you can also serve a few Tsukemono – pickled vegetable strips such as carrots or daikon add a tangy, fruity note that goes perfectly with the soft nikuman.

And for those who prefer a classic approach, simply serve some soya sauce or karashi mustard on the side for dipping – spicy, intense and the perfect complement to the mild dough.

Have you ever made nikuman yourself? I’m curious to hear about your version – do let me know in the comments how you combine your fillings! Have fun trying it out and いただきます Itadakimasu!

Nikuman

Makes 8 | 60 minutes | 198 kcal

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Warm, soft dough, a savoury filling and the aroma of freshly steamed dumplings – nikuman are real comfort food. You can easily make these Japanese steamed dumplings with a spicy meat and vegetable filling at home using this recipe. Fluffy on the outside, juicy on the inside – perfect for on the go and guaranteed to be a treat!

Ingredients (8 servings)

* Add ingredients to basket 🪄

For the dough:
250 g plain flour
25 g sugar
1 tsp baking powder
1 tsp dried yeast
1/2 tsp pinch of salt
1 tbsp sesame oil (im Shop ansehen)*
130 ml lukewarm water (top up with Shiitake soaking water if necessary)

For the filling:
150 g mixed minced meat
100 g white cabbage or Chinese cabbage
1 spring onion
1 tbsp freshly grated ginger
2 Shiitake mushrooms (dried, soak beforehand!) (im Shop ansehen)*
1 tbsp soy sauce (im Shop ansehen)*
1 tbsp oyster sauce
1 tbsp potato starch (im Shop ansehen) *
1 tsp sugar
1 tbsp sesame oil
1/2 tsp salt
a little shichimi togarashi (im Shop ansehen)*
a little pepper

To serve:
1 tsp Karashi mustard (im Shop ansehen)*
2 tbsp soya sauce

Useful tools:
8 small squares baking paper (cut to approx. 5 x 5 cm)
Steamer insert (im Shop ansehen) or bamboo steamer (auf Amazon* kaufen)
Santoku knife (im Shop ansehen)
Yukihiara pot

Preparation (60 minutes)

Step 1

Soak the 2 dried Shiitake mushrooms in warm water for at least 1 hour (preferably overnight). Then squeeze out any excess water, remove the stalks and chop finely. Keep the soaking water – it can be used later for the dough.
On the day of preparation, check the ingredients for your homemade nikuman.

Nikuman passaggio 2: Preparare l'impasto

Step 2

In a bowl, mix together 250 g flour, 1 tsp baking powder, 1 tsp dried yeast, 25 g sugar and ½ tsp salt.
Then add 1 tbsp sesame oil</ strong> and 130 ml lukewarm water (supplemented with the Shiitake soaking water if necessary) .

Passaggio 3

Knead everything into a smooth, supple dough – about 8–10 minutes by hand or in a food processor. Cover the dough and leave to rest in a warm place for 30–60 minutes, until it has doubled in volume.

Step 4

Place the risen dough on a lightly floured surface, shape into a roll and divide into 8 equal pieces. Shape each piece into a ball and leave to rest for a further 10 minutes.

Nikuman passaggio 5: Cuocere il cavolo e tritarlo finemente

Step 5

For the filling: Blanch or steam the 100 g of cabbage for 1 minute, then squeeze out any excess water and chop finely. Finely chop the spring onions and 1 tbsp of ginger as well.

Step 6

In a bowl, combine 150 g minced meat, ½ tsp salt, a little pepper, 1 tsp sugar, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp potato starch and, if desired, a little shichimi togarashi.
Then fold in the cabbage, spring onions, Shiitake mushrooms and ginger. Mix everything together well.

Step 7

Divide the mixture into 8 portions.

Nikuman passaggio 8: Roll out the dough and fill

Step 8

Roll out each dough ball into circles approx. 10 cm in diameter. Place one portion of the filling in the centre of each dough circle.

Step 9

Thin out the edge slightly, pleat it all the way round and seal it well towards the centre, then twist it and press the tip firmly together. This ensures everything stays inside the nikuman.

10. Step

Repeat for all dough pieces. Place the finished nikuman, with the sealed side facing upwards, on squares of baking paper (approx. 5×5 cm).
Cover the shaped nikuman and leave to rest at room temperature for 15–20 minutes, until they have visibly risen.

Step 11

Prepare a steamer basket with water, bring to the boil and reduce the heat to medium. Place the Nikuman, along with the baking paper, into the steamer.
Steam for 15 minutes, then leave to rest for a further 2 minutes with the lid on before lifting the lid – this will keep them nice and fluffy.
Tip: I used a bamboo steamer. If you’re using a saucepan, wrap the lid in a clean tea towel to prevent condensation from dripping onto the buns!

Step 12

Nikuman taste best fresh, but they can also be chilled or frozen with ease. To reheat, simply steam them briefly again.
Serve them the traditional way with karashi mustard and a little soya sauce – Itadakimasu!