Steamed Japanese Pork Buns

Steamed Japanese Beef Buns are soft, fluffy buns filled with a satisfying combination of meat and vegetables. So easy and delicious!

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Steamed Japanese Meat Buns (Nikuman) are soft, fluffy buns filled with a satisfying combination of succulent meat and fresh vegetables. They are great as a tasty snack or a flavorful side dish. Their delightful flavor and texture make them the perfect comfort food.


Units Scale


Meat Filling

  • 1/2 pound ground beef or pork, cooked
  • 1 1/2 cup cabbage, finely chopped
  • 4 green onions, chopped
  • 1/2 Tbsp garlic, minced
  • 1/8 tsp dried ginger
  • dash of pepper
  • 3 tsp soy sauce
  • 1/4 tsp sugar
  • 1 Tbsp rice wine vinegar
  • 1/2 tsp sesame oil


  1. Start by proofing your yeast (unless you are using instant yeast). Dissolve the yeast and sugar in warm water. Let the mixture stand for 5 to 10 minutes until it looks foamy.
  2. Add in the flour, baking powder, and salt. Mix in the olive oil, and knead with a stand mixer or by hand for 5 minutes. The dough should be slightly sticky at this point. Place a damp towel over the bowl and let rise until double in size.
  3. In a separate bowl, combine the meat filling ingredients. Place in the refrigerator until the dough is ready.
  4. Once the dough has risen, split into 6 equal pieces. Roll each piece into a ball and let rise for another 10 minutes.
  5. Roll out each ball with a rolling pin and fill with the meat filling. Pinch together each of the sides to seal the bun, and then slightly twist in the middle.
  6. Place each bun on a small square of parchment paper or a cupcake liner. Let the buns rise for 20 minutes. Steam the buns for 20 minutes, or until cooked through.


Adapted from Mamaloli.

If you don't have a steamer, layer four equal sized balls of aluminum foil in a large pot. Add a couple of inches of water into the pot, and then place a plate on top of the aluminum. Set your buns on the plate and cover with a lid. Let the buns simmer on medium-low for 20 minutes.


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