Nikuman / Butaman / Pork Bun

Total Time
1hr
Prep 45 mins
Cook 15 mins

This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet.

Ingredients Nutrition

Directions

  1. for the bun, mix all the powdered
  2. ingredients in a bowl and make a well in the centre
  3. pour the wet ingredients into the well and mix in thoroughly
  4. when they’re combined, add the shortening and knead until smooth
  5. rest at room temperature for 30 mins
  6. mix the filling and divide into 10 balls
  7. divide the dough into 10 balls and roll them out round.
  8. wrap them around the fillings, pinch and twist at the top
  9. let rest for 15 mins
  10. steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
  11. (makes about 10 nikuman).
Most Helpful

I used to eat these almost every day for lunch when I lived in Japan. I was very excited when I found this recipe. I've made them twice so far and they are glorious. I have had a little trouble making the filling dry enough to not basically melt through the bun before I get it in the steamer. Also, I use less ginger and cabbage than what's recommended here. I really love them with spicy mustard.

In Thailand this is known as Sala-Pao. They come savory as mentioned and Sweet which is usually a mixture of salted peanuts, coconut and moistened with a little sweetened condensed milk.
These buns are sold all over the country on the streets and at celebrations off protable carts for 1 baht each or $.05.
I was in a Korean market and they had them frozen. 6 per package for $8.95 (sigh).
Nice to be able to make your own...Sawa-di-caup...Chef Jim

5 5

The BIG ONES are better!!!!!! They sell them in the corner stores over there.