Juicy Nikuman Pork Buns (Homemade Skin with All-Pur

Name: Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Bun: All-purpose flour; 1 tsp Baking powder; 100 ml Hot water; 1 tsp Dry yeast; 1 tbsp Sugar; 1 tbsp Vegetable oil; 100 grams Filling : ground pork; 110 grams Onion; 10 grams Katakuriko; 1 tbsp A: Soy sauce; 1 tbsp Shaoxing wine (or sake); 2 tsp Sugar; 1 tsp Sesame oil; 1/2 tsp Salt; 1/8 tsp Garlic powder; 1/8 tsp Powdered ginger; 1 Japanese mustard

Servings: persons

200 grams Bun: All-purpose flour
1 tsp Baking powder
100 ml Hot water
1 tsp Dry yeast
1 tbsp Sugar
1 tbsp Vegetable oil
100 grams Filling : ground pork
110 grams Onion
10 grams Katakuriko
1 tbsp A: Soy sauce
1 tbsp Shaoxing wine (or sake)
2 tsp Sugar
1 tsp Sesame oil
1/2 tsp Salt
1/8 tsp Garlic powder
1/8 tsp Powdered ginger
1 Japanese mustard

1
Make the dough.
2
Warm the water to body temperature, sprinkle in the dry yeast and sugar, and let it sit for 10 minutes.
3
In a bowl, combine the all-purpose flour and the baking powder.
4
Pour in half the yeast mixture and mix it briefly by hand.
5
Add the rest of the mixture and mix evenly.
6
Once it comes together, add the vegetable oil and mix until smooth.
7
Wrap it with plastic wrap and let the dough rise in a double-boiler until the dough becomes 1.5-2 times its original size.
8
Make the fillings.
9
Finely chop the onion and microwave until tender.
10
Leave it until cool.
11
In a bowl, add the ground pork and the A ingredients, and mix well until sticky.
12
Add the katakuriko and onion and keep mixing.
13
When the dough is done rising, punch down and cut with a knife into 4 pieces.
14
Roll each dough into a ball, cover with a damp cloth and let it rest for 5 minutes.
15
Divide the filling into 4 portions.
16
Wrap it with the dough and close the seam tightly.
17
Place the dough onto parchment paper cut into 8 cm square.
18
If you have time, leave the dough to rest for 15-30 minutes at room temperature, while keeping it from drying out.
19
They'll become more fluffy.
20
Steam the buns in a piping steamer for about 15 minutes.
21
Bring the freshly steamed buns to the table.
22
You can make 8 mini buns.
23
They are small but fluffy and juicy.
24
I reshaped to make a boat shaped bun.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 200 grams Bun: All-purpose flour, 1 tsp Baking powder, 100 ml Hot water, 1 tsp Dry yeast, and more.

Yes, Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Juicy Nikuman Pork Buns (Homemade Skin with All-Purpose-Flour)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions