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

We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The process requires a bit of time, but it is definitely worth it!

How to Make Nikuman

(8 pieces)
– Dough –
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)

– Meat Mixture –
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)

8 sheets of Baking Paper (2×2 in/5x5cm)

** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).

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寒い日に食べたくなるホッカホカの肉まんを作ります。手作りすると皮もあんも絶品です。作るのに時間がかかりますがとっても美味しいので是非作ってください。

肉まんの作り方

<材料>
-生地-
・中力粉:250g
・インスタントドライイースト:小さじ1 (予備発酵のいらないドライイースト)
・ベーキングパウダー:5g
・砂糖:25g
・塩:二つまみ
・ごま油:大さじ1
・ぬるま湯:130ml(椎茸とエビの戻し汁を含む)

-肉あん-
・豚肩ロース薄切り:150g
・塩:小さじ1/2
・コショウ:少々
・砂糖:小さじ1
・しょう油:小さじ1
・オイスターソース:小さじ1
・五香粉:小さじ1/8
・片栗粉:大さじ1
・ごま油:小さじ1
・キャベツ:100g
・長ねぎ:40g
・しょうがみじん切り:大さじ1
・干ししいたけ:2枚
・干しエビ:5g

オーブンペーパー:5×5cm 8枚

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49 thoughts on “How to Make Nikuman (Chinese Steamed Pork Bun Recipe) | Cooking with Dog

  1. LOVE these recipes! I’ve made 2 of your dishes so far and the instructions are great. I love how you show the best way to chop a spring onion…. this way is the most efficient and uniformal  in size.

  2. These look so yummy! I will definitely try these sometime, although I will probably end up doing a fish-tofu combination instead of pork because I can’t eat the stuff. Looks delicious otherwise, though.:)

  3. Watching how this lady cooks is a delight for the eye. I don’t know how to cook yet, but I hope someday I learn to do it to the japanese style, so meticulous in the excecution of each step of the preparation. 

    Ver como cocina la señora es un deleite visual. No sé cocinar pero ojalá algun día aprenda a hacerlo al estilo japones, tan cuidadoso en cada paso de la preparación.

    I love this channel!
    Amo este canal! 🙂

  4. LOCATION VIETNAM
    Thành phần cho 8 cái bánh
    – Bột nhào –
    250g bột mì
    1 tsp Instant Yeast (1 muỗng cafe men nở)
    5g Baking Powder (Bột nổi)
    25g Sugar (Đường)
    A pinch or two of Salt (Một chút muối)
    1 tbsp Sesame Oil (1 muỗng canh dầu mè)
    130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup
    (nước dùng nấm & tôm)
    – Nhân thịt hỗn hợp –
    150g Pork Shoulder Slices (thịt lợn phần vai lát mỏng)
    1/2 tsp Salt (nữa muỗng muối)
    A pinch of Pepper (1 chút hạt tiêu)
    1 tsp Sugar (1 muỗng cafe đường)
    1 tsp Soy Sauce (1 muỗng cafe nước tương)
    1 tsp Oyster Sauce (1 muỗng cafe dầu hào)
    1/8 tsp Five-Spice Powder (1/8 ngũ vị hương)
    1 tbsp Potato Starch (1 muỗng canh tinh bột khoai tây)
    1 tsp Sesame Oil (1 muỗng cafe dầu mè)
    100g Cabbage (bắp cải)
    40g Spring Onion (hành)
    1 tbsp Chopped Ginger (1 muỗng canh gừng xắt nhỏ)
    2 Dried Shiitake Mushrooms (2 nấm khô)
    5g Dried Shrimp (tôm khô)

    1. Trời ơi!!!!!!!!!!!! Cám ơn bạn nhiều nha. mình thích cooking with dog lâu rồi muốn nấu theo nhiều món lắm mà công thức bằng tiếng anh nên đành chịu thôi. Thanks bạn nhiều lắm<3

  5. After watching these videos for about an hour, I looked at my potato chips and got disgusted that I was eating them previously.

  6. Hello Nikuman fans! Last night I made these and gyoza (almost same filling on both) and they were amazing. I’m in Mexico and my Mexican friends tried the Japanese food for the first time…they liked it so much next week we are going to a really nice Japanese restaurant to try different foods! Thank you to cooking with dog for the great recipes! Arigato! Gracias! 🙂

    1. Pork is a delicious meat. Jamon Iberico cost $125/lb. It is pork that has been allowed to forage for acorns. It is a cured meat, and it melts in your mouth. You must try it before you die. Jamon Serrano is also to die for.

    2. +vung Loc Then you would give up sex like a priest? Pork is delicious, and it is a lot cleaner than chicken.

  7. First time visitor. Makes me want to start a cooking channel. Or, maybe just an eating channel! Nice

    1. Eating channels (livestream tho) are very popular in South Korea, so you could definitely do that!

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