How to Make Nikuman (Chinese Steamed Pork Bun Recipe) | Cooking with Dog

Hi, I am Francis, the host of this show “Cooking with Dog.” Hello! Today, we are making Japanese pork bun “Nikuman,” freshly steamed and perfect for those cold days! Let’s cut the ingredients for Nikuman. Squeeze water from shiitake mushrooms. These dried mushrooms were pre-washed and soaked in a fridge overnight. Slice the stems thinly and cut the caps into half-inch pieces. Squeeze water from the shrimp. These dried shrimps were pre-washed and soaked in lukewarm water about one hour. Chop the shrimp into fine pieces. Let’s make stock soup to mix dough for the bun Pour in the shrimp liquid with a strainer. Add the shiitake liquid. Pour in the pre-measured hot water in the cup. Let’s make the dough for Nikuman. Add instant yeast, baking powder, sugar and salt to all-purpose flour. Lightly stir with a paddle. Add sesame oil and mix. Gradually mix in the lukewarm dashi stock soup. When the flour is roughly mixed, clean the paddle. Gather the flour together with your hand. Knead until the dough ball is smooth and clean inside the mixing bowl. Sprinkle flour on a cutting board. Place the dough on the cutting board and knead for 10 minutes. Use your body weight to press the dough. As shown in the video, the texture of the dough becomes smooth. Shape it into a ball and replace the dough in the bowl. Cover the bowl with a plastic wrap. The dough is now ready to ferment in this styrofoam box, which is filled with hot water at about 104°F (40°C). Sit the bowl in the hot water for about 30 minutes. Steam the cabbage leaf for 1 minute and cool it down on a wire sieve. Remove the firm parts of the cabbage and chop them into fine pieces. Cut the leaf part into 1-inch strips and chop them into fine pieces. Wrap the cabbage with a paper towel and squeeze out excess water. Let’s chop the spring onion. Make equally spaced diagonal cuts in the spring onion. Flip it over and repeat the cuts in the other side. Cut the spring onion in half and chop into fine pieces. Slice the ginger. Chop the slices into fine pieces. Let’s make meat mixture for Nikuman. Chop the pork slices into 1/4-inch pieces and put them in a bowl. Add salt, pepper, sugar, soy sauce, oyster sauce, five-spice powder, sesame oil and stir lightly. Add potato starch to the meat and toss to coat evenly. Add the cabbage, spring onion, ginger, shiitake, and shrimp and mix evenly. Clean your hands and divide the meat mixture into four. Lightly oil your hands and shape the mixture into 8 balls. After about 30 minutes, check if the dough is doubled in volume, and remove the bowl. Remove the plastic wrap and knead the dough several times to let the air expel from the inside. Place the dough on floured surface and roll it into a cylinder. Cut the dough into equal 8 pieces. Shape each piece of dough into a ball while keeping the surface smooth. Cover with a wet kitchen towel and allow the dough to rest for 10 minutes. Place the smooth side of the dough on the surface and press it down with your palm. Roll out the dough using a rolling pin until their diameters become about 4 inches. Pinch the edges of the dough to reduce thickness. Hold the mixture in the centers of the dough and begin forming pleats. Twist and fold the dough up to the top to wrap the mixture. Place the Nikuman on baking paper sheets. You’ll have 8 pieces of Nikuman in total. Heat a steamer until water is warm. Turn off the burner and place the Nikuman in the steamer. Make a little space between each Nikuman so that they don’t stick together. The secondary fermentation takes 10 to 20 minutes. When the Nikuman grow by half, heat the steamer at high heat. When the water boils, reduce the heat. Steam 15 more minutes and turn off the burner. Homemade dough and meat mixture are the best! Looks absolutely tasty… Serve the Nikuman on a plate. Well-seasoned pork will bring out the flavor of Nikuman. You can store Nikuman in a freezer for later use, great for busy hours. The process requires a bit of time, but it is definitely worth it! This recipe uses both instant yeast and baking powder, making it easy for fermentation to succeed. Good luck in the kitchen!

21 comments on “How to Make Nikuman (Chinese Steamed Pork Bun Recipe) | Cooking with Dog”

  1. matej sedlacek says:

    I love these pork buns, they are so hard to get in central Europe, yet I never realized how much work is behind it…

  2. KAR San Juan says:

    You make it look easy

  3. Valentina Staffieri says:

    che schifo il cane sulla cucina. un cane in una cucina mentre si cucina è quanto di più sporco che c'è!

  4. Xz_ Nini says:

    ummmm que delicia de pelo de CACHORROOOOO, que gente porca meu deus ….

  5. Keisha Murrell says:

    This is so cute 🐕 ❤

  6. Teodor Angelov says:

    Looks so tasty! I don't even have a steamer though.. 🙁

  7. Toyin O. says:

    Cooking with a dog in the kitchen. Won’t be joining in that meal.

  8. Puela Danielson says:

    The dog is chilling while she cooks

  9. Ryudenki says:

    This makes my heart ache with nostalgia.

  10. musAKulture says:

    looks good, but you really cant expect to do this when each man eats 10 of these at least.

  11. Elsa&lisa says:

    I wanted to make char siu bao. But these look tastier and easier.

  12. Rose Mary says:

    This content all really very clear teaching us

  13. sylim81 sylim81 says:

    HKMDB Login

  14. Yap Bok Eng says:


  15. Neteb says:

    El perro es divino pero b o se puede cocinar con un animal junto a la mesa…

  16. Suk Mike Hok says:

    around 6 hrs for the whoel preparation and cooking, i will just buy the buns in a restaurant lol

  17. Jase Stewart says:

    The title was slightly misleading to me… I generally thought she was going to be cooking with dog meat… XD

  18. наталья сиргеевна says:


  19. Green Rabbit says:

    Looking for this recipe to try it out!! And there is still Francis in it!! 😍☺️

  20. Green Rabbit says:

    Trying making bao with Chef recipe and Joshua weissman filling. Crossing fingers

  21. LaissezFaire LaissezPasser says:

    Chopin – Minute Waltz (Op. 64 No. 1)

  22. Moses Lim says:

    I dont think chinese bun has dashi in the dough

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