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
cookingwithdog...
(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 (2x2 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).
We would appreciate it if you could add subtitles to this video! www.youtube.com... Thank you for your support!
Order Francis T-shirts and Apron!
cookingwithdog...
Order Francis Bento Box, Bento Bag, and Chopsticks!
cookingwithdog...
cookingwithdog...
/ cookingwithdog
/ cookingwithdog
/ cookingwithdog
google.com/+co...
/ cookingwithdog
/ cookingwithdog
/ cookingwithdog
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
cookingwithdog...
＜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
字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ www.youtube.com... いつも応援していただき本当にありがとうございます！
フランシスのTシャツとエプロンを注文！
cookingwithdog...
フランシスのお弁当箱、巾着袋、お箸セットを注文！
cookingwithdog...

[@malinaxochitl]

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! :)

[@neofils]

The only problem is that both gyoza and nikuman are in fact Chinese

[@Octjoy]

I watched this video many years ago when I wanted to make buns, I was not convinced that’s the best one at that time. Then I continued to look and search for the perfect recipe. Until I failed many times following other recipes I realised the best one is the one I saw at the first. It gives the right amount of ingredients and clear instructions.

[@canteloupe5997]

I like how they say 'good luck in the kitchen' its like they know we will burn it

[@anitamihholap5926]

Not sure you can burn something in a steamer.

[@swedishfish5622]

Anita Mihholap oh rlly? Then i aint gotta worry

[@apatheticAnxiety]

You can if all the water evaporates and you continue heating an empty pot. My dad is very skilled at this when making boiled water...

[@Meska971]

it's been 14 years... 14 years... I'm here, following this YT page, since, at least, 13 years and 11 months... I remember.... I was a yong cook... The love of my life turned crazy and dumped me (2 things not connected) ... I was depressed... And the warm and passion of/on this YT channel just saved me. Now... I have 2 kids... And i teach them how to cook ; and sometimes, I come back here, before "lessons", as like as i'll come to my grant-mother to get advises... Thank you for all... Grand-Ma'

[@cookingwithdog]

Chef recommends using Anko (sweet bean paste) as a sweet filling :) Hot melting chocolate will leak out of the steamed buns if there are any gaps.

[@cookingwithdog]

Chef recommends freezing the nikuman after they are fully cooked :)

[@yeetmymeat1120]

Rip Francis 😢 I hope your eating the most delicious of foods in doggie heaven

[@ahkidamoonlight140]

**『ミスメイ』* * he died?

[@neonpiss836]

**『ミスメイ』* * WAIT WHAT HES DEAD

[@moseslim4983]

Plot twist he is just a mecha dog

[@kayoungthompson6893]

​@@ahkidamoonlight140yes he passed away. I think he was 12-13 yrs old

[@kayoungthompson6893]

​@@neonpiss836yup. He lived to the ripe old age of 12 or sum where around that age

[@criscarvalhoss1]

I could spend all my days watching your videos!

[@yellerart]

Hey Chef! I wanted to thank you for making videos, I've been following your channel since I was in high school (I'm 27 now!) and thanks to you I've learnt a lot about cooking. My older sister's favourite was Nikuman, she really loved it and whenever she'd visit she'd ask me to make them for her. I lost her to covid a year ago and I wish I could make it for her one more time. I hope her and Francis are having a good time in heaven! Sending you my love and appreciation! Thank you!

[@Geekella]

I made this last night. It turned out very well and it tastes delicious! thanks, Cooking with Dog :D

[@cookingwithdog]

You're welcome. ;) Glad to hear you enjoyed the nikuman!

[@Fluttershy0037]

How long did it take you to make them?

[@Kt-cn2rq]

+Meulin Leijon im making them now but may take 1hr if place isnt too warm specially in winter

[@Kt-cn2rq]

+Meulin Leijon im making them now but may take 1hr if place isnt too warm specially in winter

[@JadenYukifan28]

I've had Pork Buns before that I warmed up in the microwave and they were good!!

[@ayyysaki603]

So many people have dogs in there home and they are always in the kitchen when your cooking, its not like shes cooking for a restraunt or anything so i don't see a problem with her having a dog with her. She is just showing us how to make this and is probably gonna enjoy it with the dog afterwards. It's not disgusting or unhygienic in my opinion especially when the dogs not even moving. Thats a well trained dog .

[@bigdaveoncampus]

I find this very handy being a university student, I can make a load up on the weekend, then I have barely any cooking to do during the week! Thanks for the recipe!

[@cookingwithdog]

Beef and chicken are also used for nikuman. Other popular fillings are sweet bean paste, curry and pizza toppings :)

[@ginahrigor7555]

Only this show gives more detailed recipe and one of the best cook show here in You Tube. I am one of the million fans of Francis

[@falagalache]

I'm a french fan of asian food and i wanted to say how great is your job with these videos congratulations ! Bravo from France !

[@cornflkeboy1]

This lady is clearly an expert chef, I would LOVE to taste these dishes!

[@martinsmotic5059]

I admire the Japanese so much for their perfectionism

[@PartOfTheGame]

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

[@Truecrimeresearcher224]

Try watching this after going grocery shopping it's the same feeling

[@straykidss2288]

hahah true XD

[@MaxichaChan]

"and chop them into fine pieces." lol. Why do I love the way whoever narrates these videos says "fine pieces"?! Anyone else particularly love this accent?

[@EvanC0912]

I'm so amazed when Chef work the dough around the meat.

[@advi10]

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! :)

[@devonweekes5888]

I like Francis. He's like the star of the show.

[@novad511]

I finally gave this a try. It was wonderful, and my guests really enjoyed it! I'll post a photo on the facebook page.

[@CowNamedMuffin]

I've made homemade nikuman. It took me half a day to prep and cook, but it was so worth it in the end. Instead of using wax paper I used lettuce leaves and they were fun to eat with the buns

[@Dementhegor]

She does everything so gracefully, it's amazing.

[@joshs3499]

fine pieces

[@denny.wanderer]

fine pieces.

[@GB-bq3qy]

fine pieces

[@cathyle8885]

Joshua Sickler m

[@ChefONator5000]

A man who never eats pork buns, is never a whole man.

[@dadevi]

Psycho's Video Dump I love that game!!!

[@yarakon]

Psycho's Video Dump why don´t you have a pork bun in your hand?

[@PerfectBlade20]

yarakon You look like you could use a pork bun!

[@Mayatemil]

So muslim men. Are never whole man lmaoooo

[@TheMTG666]

@@Mayatemil correct

[@turnonstephon]

she has skill, and she is so adorable i love it #obsessed

[@carlshere]

OMG You made this video nine years ago...and you are still posting....THANK YOU...when I die, all of my recipes are lost. Thank You

[@1lapmagic]

I have wanted to try these for twenty years, and now I can just make them myself...Thanks, Francis! The chef is so unbelievably quick and deft in her movements.

[@tropicshade]

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

[@TheMiig1513]

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

[@srlkngl]

WoW!!! its seems a lot of work for 8 servings but golly what a work of art!!

[@LucidlyAwkward]

I should not be watching these videos on an empty stomach

[@flafelqueen]

:(

[@noelic6744]

Watching this right after breakfast. Can't say it helps any better with a full stomach.

[@EscargoTouChaud]

I was eating a sandwich while watching, and had difficulties appreciating it :(

[@smutz131]

I should not be watching this three days into an eight day fast.

[@theRenewedManiac]

I like the way you can see how chef's videos have developed since older ones like this.

[@Shadowfright_]

I could watch her chop anything for hours and listen to Francis for hours! They are just addictive!

[@TMIDiva]

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.

[@pokefanover900000000]

That skill though........ I wish I could cook like this!

[@ethandagamer255]

So sorry to hear about Francis.

[@albertqhumperdinck]

The music is really well suited in this one, especially at 5:00 when chef starts folding the pleats in the top of the bun. I'm about to make these, wish me luck!

[@Tonith]

The way she effortlessly makes those pleats makes me think she has done this before. ;) I love it! I'm going to try this! These are my daughter's favorite!

[@flowersbythemoon]

drinking game : take a shot every time he says "fine pieces"

[@andytran7960]

protip

[@autumn2964]

True

[@youssefhajji434]

Guуs I just fооund а gооd wеbsitе whiссcсh givеs yоu frее_stеаm_wallеt_cаrd_с0dеs twitter.com/aada8849460bc08e0/status/719079525670395904 Hоw tо Маkе Nikumаn Chinеsе Stеamеd Роrk Bun Rесiре è ã ã ä œã Šæ ムã ãƒ

[@dannyseo6759]

"Fine pieces" and "Lets make"

[@arthurtaylor2593]

Thanks a lot, now I'm trashed... lol

[@LadyOcon]

The dought never went smooth sadly, and the tecnic of pleads and twist is reaaaly haaaard xD!!! need more practice... althout the dought really compicated my cooking, the taste was AMAAAZING!!! the meat seemd to not be fully cooked even if I let them 20 min just to make sure it cooked... but still the taste WOOOW!! I figure out I can fill them with anithing, as long it can be shaped and cooked. THANK YOU!!!

[@CaliforniaCarpenter7]

ASEOH Mine didn't either. The amount of liquid just wasn't right, I just kept adding luke warm water until the dough got to the consistency shown in the video.

[@l.aromano9175]

Thanks for the tip on how to cut spring onions into fine pieces easily. XD

[@madeleinejayne2838]

i made theses with gluten free flour so my dough didnt rise much and the bread part was kind of dense but the flavors were awesome. everyone who tried them was like " the filling is really good..." Great recipe, thanks cheff!

[@cindys1859]

I like the idea that you put the dough in the styrofoam with warm water. This is brilliant! I love to make steam buns, but hate to wait for the rise Love your recipes! Thanks!

[@NaruzaMotomo]

love their videos 😋 But my fav part is when he says "into fine pieces"

[@sbgnow10]

I love Francis!

[@siberiaXiceXsavoir]

Me: Ok, I swear this is the last one.......OOOO WHAT'S THAT IT LOOKS SO GOOD **clicks**

[@jjxfen4898]

This is the second time I made this and the result was amazing.The filling was very well seasoned and has a subtle smell of spices in it.One note for anyone who's gonna attempt this is that don't need the dough too much or else you will end up with a chewy and a tad hard buns

[@JJackman93]

just made this with peas instead of cabbage cause i didn't have any and some coriander in the mix, tasted lovely, thanks cooking with dog!

[@OtakuMadnesspwns]

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.:)

[@linkypooo]

I was just about to comment on that KONA-CHAN!!!

[@CaliforniaCarpenter7]

So, no disrespect, but I just tried making this recipe. 150mL of liquid is not nearly enough for 250 grams of flour. It took me ~265mL to get the dough to the consistency that yours was. Probably just a typo. Love the videos nonetheless.

[@superposico]

I have the same prob. I used all-purpose flour and everything. I used a Japanese measure cup. The only thing though I used cane sugar. Hope it was typo.

[@annikadaniels1319]

The real life cooking mama

[@marsonsaturn]

Annika Daniels she and Maangchi 😍

[@AMermaidsTail]

I made these and they were absolutely ,hands down, the best thing I have ever made! I made them without the shiitake broth, oyster sauce, and the shrimp because I don't care for shrimp, oysters, and mushroom broth. I think they taste just as good because I substituted the broth with vegetable stock and it worked out fine (my sisters were particularly great full, were not big seafood eaters)! I was able to find all the ingredients at my local Caputo's.I defiantly recommend freezing before a party

[@PradoRenata]

She works like magic! I'm a fan!

[@chikinluvver4123]

Times like these make me question my Kosher diet....

[@Purplepie404]

Lol

[@gunfuego]

why not substitute chicken for he pork I'm sure if you used dark meat it would be similar and still taste good....

[@chikinluvver4123]

+gunfuego I can't eat shrimp eitheeerrr thoooo 😣

[@gunfuego]

well you could omit the shrimp, My local buffet has these but they don't use shrimp, cabbage, or onion. it's made of pork. If you use everything and substitute chicken instead of pork, and chicken broth instead of shrimp juices I'm sure it would turn out good :) or you can make the American version using biscuit dough and diced chicken breast ;)

[@chikinluvver4123]

+gunfuego Very true, I'll try that 😄

[@starcubby]

i'd love to try this out! but my fear is that it may not be cooked all the way through.

[@quailster]

Arigatou gozaimasu, Cooking with Dog! Is Francis the dog or the narrator?

[@datnguyenthe8300]

When Chef does it, it looks so beautiful and perfect. I made Nikuman today and OMG the folding/wrapping was so demanding! I barely wrapped it inside. Mine has countless flaws whereas hers have none :'( I'm totally worshipping her :D

[@cata2d]

2:19 ...look how happy she is....nobody can take that happines away from her

[@leelthelful]

lol her fanning lol

[@AndreaArtuso]

oishiiiiiiii

[@LeonardoGandini]

肉まんが絶対!(^O^)／

[@lovegood55]

Dog is soo cute! My bros dogs would not be so well behaved around food...

[@Pixiecard]

I was looking everywhere for this dish and with the help of your video I made them myself for the first time. It really took me forever, but just because I had to run back and forth between the place where I was cooking and my laptop where I was watching your video. I'm not a great cook but they turned out fantastic. I even managed to get the folding right after a little practice. Thank you so so much for the recipe and the funny and easy to follow way you presented it! Much love from Germany.

[@simplequestions95]

I made this recipe and the directions are very good. The final product is amazingly delicious. Thank you very much Chef!

[@cassie12989]

You can tell she knows what she's doing.

[@nultari1]

How

[@whataboutbob9786]

Her knife skills/chopping technique. Basically her diliberate and efficient ways of handling food. She also gets embarrassed from minor gaffs.

[@TheGirgonewild]

BAOZIIIIIIIII GUYS ITS XIUMIN XD

[@HoangNguyen-bb1xy]

Cassper first dislike I guess, probably

[@MrXtremeboy991]

Sleeping dogs brought me here

[@Pentapus1024]

I wonder why people ever down vote these... Even if you don't like the particular food being prepared, the videos are entertaining.

[@uscorpsman02]

I just made this today and I have to say, it was delicious. Even the dough was great. I will be re-making this recipe from now on. The only thing I substituted was the dried shrimp. I used frozen shrimp instead but followed the directions. Thank you for the video and recipe.

[@sarakatina6528]

I DI D NOT EXPECT TH E DOG HELP MI

[@TheLastHylianTitan]

HE'S IN THE TITLE

[@sarakatina6528]

+TheLastHylianTitan IT WAS 3 AM WEN I WROTE THIS

[@SuperKokuJin916]

One of my favorite foods ever! She's so cute the way she fans the cabbage! Any time you make homemade dough, it will be time consuming. So worth it though!

[@AMermaidsTail]

much better than the cooking shows they have on food network! The cutest cooking show ever!!!!!

[@atrophicinsomnia]

I wanted to share that I indeed made these. It was a long process and fun. Mine came out large lol but over all still yummy. My family loved them and they froze well too. ♡ thank you for sharing.

[@bboy__floor6484]

My family made this at a farmers market, it was so good, a group of friends came and bought some of our pork buns and later then they came and bought all 20 of them! I was like holy crap! It was must be good

[@bluevioletize]

The hardest part about this recipe is the pleating... but once I watched the video like 50 times (I've been keeping an eye on this one for a while) I got the hang of it so my first buns didn't turn out like crap. Thanks cookingwithdog! :D

[@Monbles]

Cooking Mama Gold standard. Miss, you are an amazing chef!

[@delorencesatine9041]

thx4sharing! I just made it, dough was beautiful, and taste homey ,too. I used vegan fillings to replace the meat , but same condiments and seasoning, delicious!

[@juliastreubel9713]

thanks for all these wonderful recipes that bring a little bit of my favorite country's deliciousness to my kitchen in good old Germany!

[@pipsqueak56]

Thank you so so much, I've tried many of your dishes and the instructions are fool proof!

[@ryanolson1456]

This recipe is great! I tried it and it turned out really good. I love this channel because all the recipes are fairly easy. Thanks for this amazing recipe.

[@KibaCookieGirl]

I ate these already multiple times and i really love them! They're sooo good ❤

[@NeostormXLMAX]

i dunno why but the guys accent makes my mouth water even more

[@Lemonytofu]

Made these today! They were delicious:) Thank you Cooking with Dog!

[@coffeeandpeach]

so i tried this recipe last sunday and it worked SO well! (also thanks to the tip of SakuraKiss for using ground pork) i made it for my family and we actually planned to freeze the rest but we ate all 8 in one go hahahaha. Such a lovely flavour and definitely easier than you might think! as a sauce we mixed Soy Sauce with hot japanese Mustard! So good and matches the Pork very well! everybody should try it out! It was simply fantastic! Thanks to Cookingwithdog!

[@ykcudkr]

watched so many videos and lady knows her way around the techniques! awesome culinary skills wow!

[@lek0mania]

i made nikuman with Your recipe and it was really really tasty. and finally i learned with You how to cook steamed dough!

[@Awr141283]

It's 11 at night, I've just eaten, and I'm stuck in the delicious-looking asian food section of KZbin and I'm hungry again!

[@whataboutbob9786]

Found this channel, 9 years late. Loving the content, and presentation. The idea of a dog named Francis presenting a cooking show is cute.

[@lilikern8113]

i made these once and the whole family liked it :D altough i was too lazy to go out and shop, so i just chopped up everything like carrots, lettuce and chicken breasts, but it tourned out really well

[@VangeistXIII]

I've made the Pork Buns before, however due to the lack of a steamer we instead experimented and tried them out in the Deep Fat Fryer and accompanied the dish with egg fried rice (versions may vary) and Thai Sweet Chilli Sauce. Thank you for the guide Francis.

[@cookingwithdog]

Yes! You can also use beef for nikuman :)

[@HimeTakamura]

Oh yes! I used to have to go all the way to London's Chinatown to get quality nikkuman, but now I can make it at home. thank you Chef and Francis!

[@Sobernic1982]

Wow....I just got done making these! Definately a labor of love.! They didn't look as pretty as yours, but they still tasted AMAZING....Thank you for this recipe, Chef! I will absolutely make these again!!! :)

[@spyderfae]

Oh my gosh I'm so hungry! My tummy is growling just by watching all these videos!

[@ajicepalice]

Mmmmm so yummyyyy!!! Also lovely when cold! Thank you Francis!!!

[@derlaurenz]

MY FLATMATES and I love your videos. Extra big greetz to you Francis, the chef and all of the production team. Best regards from BERLIN.

[@marinaf4934]

Very excelent recipe! I Made it and i'm argentinian we don't know how to make asían food, i Made it for the twice time today, and it is delicious , i love it !!! Very detailist and excelent explication. Thank You very much for sharing your recipes!!!

[@Jade3175]

She makes it look so easy!

[@karenkyo7431]

This recipe is heavenly, thanks for sharing it, everytime my family come see me, I make them those beautiful nikuman ~