How To Make Nikuman (Steamed Pork Buns) (Recipe) 肉まんの作り方 （レシピ）

[@dachnaa351]

As a child, when I was living in South Korean, after the school with my little friends, we went to the closest cheap Nikuman stand, ... we were so happy to eat warm nikumans in the winter. Everytime i make them and i eat them..this is strange, but i remember this part of my childhood. ㅅ.ㅅ

[@justonecookbook]

Nikuman in winter... THE BEST! :)

[@juavida1806]

"This part of my life, this little part, is called happiness."

[@jiroburis9425]

I made these and they were delicious! The second time, I replaced the water in the dough with dashi made from the shiitake liquid and a little dashinomoto, and it made the buns even better! Thank you for sharing!

[@michaeltao7860]

Thanks for the recipe Nami, buns came out perfectly and the filling was delicious. It took me a few buns before I realized that the dough is super stretchy and able to hold a lot more filling than what I was putting in.

[@MichaelBerthelsen]

Thank you for this recipe! My mom loved 肉まん when she visited me in Japan, and I've wanted to make them for her back home, so she can enjoy them again! =D

[@MichaelBerthelsen]

***** My mom loved them, thank you very much! =)

[@mizzwycked7931]

Thank you for showing an easier wrapping method for those of us who are ‘pleating challenged’😁I cant wait to try these!

[@erikagiacobbo5885]

If one day they invent "taste through the computer", I'll rewatch all your videos because I really wanna know how all this tastes! It looks delicious for sure :D

[@sarajandolenko4736]

I am not a skilled wrapper....after watching tutorial after tutorial on how to fold them the "right way" I am so happy you made it easier. Thank you!

[@psihoautistemma]

Good Lord, Nami! I have put baking soda instead of baking powder and they came out brownish! Yikes! They were fluffy and tasted amazing tho. Used brown mushrooms that we have here, look very similar to shitake. My husband loved them! Next time i'll definitely use the baking powder ahahh! Arigato gozaimashita Nami San!

[@Max-tq5fs]

Made this today, turned out super tasty! Didn't quite manage to wrap them properly, but practice makes perfect.

[@Color-Theory]

My wife and I made these tonight, and they were delicious! Felt like we needed to steam a little longer in our rice cooker, but the taste was amazing! Thank you for sharing!

[@justonecookbook]

Thank you so much for trying this recipe!

[@isbeb507]

I'm spending quarantine trying to make good nikuman. I'm on my 8th batch so far and this latest one actually came out decent!

[@chisaki8977]

I should make these one day cause this is literally my favourite food thanks for posting I will make it someday thought but thanks for posting this love it keep it up! ♡♡♡♡♥♥♥♥

[@chisaki8977]

***** :o hmm never thought of that wow im stupid but anyways okie i could do that :3 thanks!

[@InTheKitchenWithJonny]

I will definitely try this. They look delicious

[@JustaTasteBlog]

These look incredible, Nami! You are so talented and everything looks so delicious!

[@thegamedevil5632]

The kind made with beef is tastier tho ... also yes ... yes i am very late

[@Lithiel]

I love these things so I’m going to try and make them myself this time!

[@GiantBlue1963]

I love these in restaurants, can't wait for an excuse to make at home.

[@eleasha8484]

I made these and loved them...definitely making them again

[@kamikze6622]

Your techniques are really good! definition : skilled chef

[@mealiv68]

Love your way. Simplicity!

[@acullum1]

日本にいる時に何気なく食べているものでも、自分で作るとなると、どーもよく分からない…と思ってました。でもNamikoさんの動画はとっても分かりやすいので大変助かってます♪ いつもありがとうございます！

[@metalslug38]

This is a great recipe! I just made it right now following the exact ingredients. It tastes amazing!

[@justonecookbook]

METALSLUG 17 I’m so happy to hear that! Thank you for your feedback!

[@china33ful]

I'm definitely going to try these, they are very similar to Chinese style buns that I have made. 😍

[@DBWhipkey1]

Excellent. You make it look so easy.

[@griffinlife]

Thank you so much for this lovely recipe. I substituted spinach for cabbage and rum liquor for the alcohol and added some red chilli for heat

[@justonecookbook]

Hope you enjoyed it! :)

[@kamikze6622]

oishii OISHII OISHII ! thank you sooo much! i love pork buns and chicken buns! Im soooo happy you puplished this video Nimako-chen! I really like the taste!

[@kamikze6622]

+Namiko Chen (Just One Cookbook) I did! I really like steamed pork buns!

[@wimpow]

Thanks a lot. I will try this in two weeks first, as I have no time at all, but I will surely try it.

[@kubakruk8886]

Now I know what was Goku eating at King Kai's apart from rice. Man, these buns look so mouthwatering. I think I might try to make those, but I don't think sake is available in Ireland where I live.

[@MagicGate814]

Nice! I've always wanted to try making these. They look similar to the chinese version, but I haven't tried making the japanese version yet. I had some when I was in Narita from 7-eleven and it was delicious.

[@notyou5649]

Thankyou so so so much!this recipe is perfect i tried this today and it turned out really well my whole family loves it :) gonna make this again tomorrow but with choco fillings

[@mamapua]

You make it look so easy!

[@naomifernandezyamaki1992]

Hi Namiko!! I just made this recipe, and it is so delicious, thank you. xoxo

[@yoonjoocho2855]

It is exceptional! My husband and I were very satisfied with our nikuman. I strongly recommend this recipe!

[@mirayoon2995]

Thank you so much Namiko-san! I made it today with my daughter, it came out really well. I did 30g for each dough and it was so delicious!!!

[@justonecookbook]

So happy to hear that! Thank you for your kind feedback. :)

[@mirayoon2995]

Your recipe was easy to follow and accurate, 'arigatou!!'

[@mcderpeyes2925]

This looks so absolutely delicious. Will try it out. Thanks for the video!!

[@justonecookbook]

Thank you for watching! i hope you will enjoy!

[@angel27928]

@@justonecookbook I will try this tonight

[@itran888]

Hi there. I went onto your justonecookbook.com and try to enter my question in for Nikuman and it keeps saying there is an error. I have tried like about 7x and still giving me the same error message "enter a valid CATCHA value." I think there is a glitch on that website. Anyway, I just want to know if your nikuman buns turn out white or yellowish? Please reply. Thank you

[@yeaman992]

Nice choice in knives! I love Miyabi!

[@yeaman992]

Great video too!

[@thitran7058]

Hi,i'd tried your recipe and those bun really delicious,thanks for the recipe. However,my bun aren't as white as your and little bit dry....what should i do to improve it?

[@axMf3qTI]

I'm gonna do this and nobody can stop me.

[@axMf3qTI]

+Namiko Chen (Just One Cookbook) Just hope I won't butcher your recipe.

[@bobbelcher678]

Interesting to see how the other cultures create their versions of dumplings and buns. One thing I find extremely similar to our fried dumplings is your Gyoza which is essentially the same thing...The name 'Gyoza' sounds like our term for dumpling but altered lol. But it's still cool to see how you guys create your version of steam buns. I never knew Japan made steam buns like these lol.

[@timmy.dofficial2173]

Well, who said its only yours;D All the cultures have almost the same food, but with their special "touch"

[@lifewithjennilee]

How many buns does this make? Lovely video

[@trannhi1878]

I'm come from Vietnam but i love your video and Japanese food! Can you tell me what different between ramen and udon?

[@TrinityWarrior45]

Those look amazing.　とても凄い。 Love your recipes and channel. What kind of knife do you use? It looks nice. じゃ、また。

[@jhuynh827]

When I try to make dough, I always end up using more water than the recipe calls for and its still hard to knead.. Any idea what I'm doing wrong? Yours look sooo good!

[@jhuynh827]

***** Made these again and it worked out perfectly this time! Thank you!!

[@ciego121]

will have to try to make

[@stranger9400]

thanks for the recipe they were great kids loved them found out I still couldn't wrap though so I made little piggies

[@justonecookbook]

I'm glad to hear your children enjoyed this dish! Pigggies sound very cute. :)

[@liliumlilium2]

hi there. first thxs for sharing your passion with us, it's really make me want to start cooking but i have one question, usually for the dressing and sauces you find a lot of recipe with sugar, but i'm concerned about it, for diabete. can i replace it by smtg else healthier without messing with the taste ? or can i suppress it completly. i understood that japanese cuisine don't use much sugar but in every recipe i hit the ratio is often 1TBP of sugar for 1TSP of soy sauce.thxs for your answer ps: i tried your wafu sauce and chicken meatball delicious but too sweet.

[@liliumlilium2]

***** thxs a lot ^^

[@jennyhong2982]

Hi, which food scale do you use? THere's so many and I could use some recommendations. Thanks!

[@kentakeda9424]

Wow! fresh serve

[@kareng4120]

Looks yummy

[@keromix00]

Thank you!

[@mariaelenaconde9543]

@Just One Cookbook Can we freeze these up to a month like the gyoza ?

[@grabotte]

J'aurais bien aimé voir l'intérieur... I would have liked to see the interior...

[@iseeflowers]

It would be nice to show how it looks inside of the bun and also the texture of the bun when pull apart, fluffy or not.

[@justonecookbook]

We started showing that in the new videos. Thanks for the request! :)

[@MarceloAbate]

well well let's try again ;) thanks Namiko ;) it's really good! Obrigado

[@SuperRvince]

I actually got introduced to nikuman thanks to Sie Kensou of KOF...

[@LilaKooks]

なつかしいなあ、 子供の頃 思い出す。

[@LilaKooks]

:) 私 の 小学生の 頃、 コンビニで 買って、 食べてました。 アメリカでは、 いつも、 冷凍のしか ありません。 ー_ー

[@LilaKooks]

+Namiko Chen (Just One Cookbook) はい。

[@thuyvu6681]

Can I ask where can you buy that type of steamer I been looking for it in every type of shop but still can't find it

[@Kaffelag]

oh man.... I am so hungry right now.... ; -;

[@ojailyn]

Thanks for sharing...:)

[@reinagracecenteno6489]

Hai wakarimasita,henji arigatou desu 😊

[@Umbertosf2]

Che tipo di farina ai usato per questo impasto grazie

[@stupefy_]

Hi! I love the video, maybe next time we can see the inside? (:

[@Tezonx]

-Drooling-

[@laloosio6138]

What can I use to make gluten free? I really would like to make this dish :)

[@Amml-ls9nv]

Now... Where do i buy all this in puerto rico

[@reinagracecenteno6489]

Hello... can i use baking soda instead of baking powder?Thanks 😊

[@denisemorgan7054]

Thank you 😋

[@grabotte]

Please, do you think that's possible to use à robot to knead the dough ?? How long ? At which speed ? THANK YOU ! (Î'd like to make these this week-end) YUM YUM !!! :)Svp, pensez-vous qu'il est possible d'utiliser un robot pour pétrir la pâte ? Combien de temps ? À quelle vitesse ? MERCI ! (J'aimerais les faire ce week-end) MIAM MIAM !!! :)

[@grabotte]

***** Merci ! Thank you !

[@larastrife7920]

Sensei... a primeira vez acho que foi muita agua que a massa tava ruim de fechar kk e eu lavei o repolho que tava com sal e acho que por isso ficou faltando sal e na hora de assar alguns abriram😧 Mas tudo bem, depois eu fiz outro de doce, recheei com doce de leite e coco, que vazou do bolinho no cozimento 😱💔 Botei o dobro de sato na massa e ... num CRESCEU！😛duas horas e nada da bichinha crescer kk 😂 no outro dia fiz com a massa normal e recheio de creme de baunilha com coco, esse a minha prima ADOROU！e ficou fofinho tbm！ ontem nois fez de massa normal mas esqueci de cobrir e a massa RESSECOU😱😱😱 Recheio de queijo, presunto e oregano. E uma parte com doce de banana. O salgado depois de cozido ficou bom, ficou fofinho e galera gostou tbm, vou fazer pra festinha de domingo Eu achei divertido fazer e e' legal ver como fica depois de cozido. Hoje vou experimentar fazer colorido kk 👋OBRIGADO pelo video

[@analuciasantosgomes2279]

Thanks.

[@bully08873]

When you say 'freeze well' on your website, do you freeze before or after steaming? Thank you.

[@justonecookbook]

After steaming. :)

[@bully08873]

Thank you for your prompt response. I am very keen to explore all your sweet and savory bun recipes in time for Christmas.

[@justonecookbook]

Hope you enjoy! It's wonderful to enjoy right after steaming. Perfect winter treats!

[@GodOfThe5un]

can i freeze this and steam it later?

[@agiesafitri]

Nami, can we replace the flour with gluten-free one? Should there any adjustmenst when using it?

[@justonecookbook]

I truly wish I could tell you. I have never made this with GF flour for this. If you happen to try, let us know how it goes!

[@chocobitties2595]

I always wondered, could you add sweet red bean paste to the nikuman mix? Would it steam well and would it turn out well with the meat?

[@MinttMeringue]

I dont know about adding it into the bun mix but... adding sweet bean paste into the middle is a popular sweet filling! Youd have to experiment with the dough though so you have the right dry to wet ratio

[@Gertaime]

Hi, for your recipe, how many buns can you make?

[@3riccar10]

its almost like a dumpling!

[@drinkme9116]

I know this is probably a ridiculous question but is the sake necessary? I'm not sure where to buy it.

[@drinkme9116]

Thank you very much! Now all I need is a steamer ;)

[@jamesy4639]

Drink me 🤗

[@charmingorangutan]

What kind of paper are they steamed on? Is it just regular parchment paper, or something else?

[@charmingorangutan]

***** Thank you! I love your blog and your videos!

[@LadySubaru62]

How long do you steam them for?

[@justonecookbook]

10 for small buns, 13 for medium, 15 for big. Details on the blog: www.justonecookbook.com/nikuman-steamed-pork-buns/

[@johnsuperh9516]

how long can the dough use until its expired?

[@miina7387]

わぁ~これまた美味しそうですね♡肉まんってもっとややこしくて難しいと思ったんですけど意外にお手軽ですね♪これでしたら不器用でも作れそうです(*^^*)←でも包む行程が無理だ、、笑 あ！前にupしてもらった温泉たまごの作り方何回も見てまた再挑戦してみました♡今回はうまく行きました！いつもいつも感謝です(ฅωฅ)

[@jihanjiji2379]

can i use chiken or meat in place of the pork ?

[@thaolieng5489]

thanks

[@pacman12161977]

Can we make this a day ahead and steam it the next morning?

[@pacman12161977]

Thank you very much for your response.

[@khanhchi1704]

i have a question. We use water or warm water?

[@Amml-ls9nv]

Im a 13yr who wants to try out buns BUT i do nothing in my house so im going to try to make them:) if my mom lets me lmao

[@Wequendi]

have you tried doing these with gluten free mixture? i guess it's the same but i wouldn't know for sure.

[@justonecookbook]

I haven't tried it before...

[@mariabonilla2570]

Hola ! Pueden poner ingredientes en español ? GRACIAS.

[@caitwinner6237]

Is canola oil necessary or can it be any kind of oil?

[@kareng4120]

I wanna eat this

[@fredrickatarpeh3483]

Do you have to add sake

[@josealvarado7275]

Are these the same as bao buns?

[@AnhThu-lk3rq]

I love you Namiko ♥ ♥ ♥

[@skeleguns10oooooo10]

In Cardcaptor Sakura, Tomoyo Daidouji saw a Nikuman as an illusion (In Animax, she called it a Pork Bun)

[@вауваубум-ц8в]

Вкусно

[@alexiedelrosario2150]

Can I use chicken meat instead of pork?

[@pasarasaki9007]

Don't get it. No matter what I try, they *always* end up raw in the middle...

[@BlissfulLady82]

Does the water need to be warm?

[@BlissfulLady82]

***** thank uuuu

[@shadowx089]

...Is the pork suppose to be pink still after 15 minutes of cooking? I am afraid to eat.

[@domifasola5490]

i wonder if i can substitute sake with other things cause alcohol is prohibited in my religion. thank you ^_^