Nikuman Japanese buns

Nikuman Japanese buns

Cook 1 hr 30 mins
Serves 2

Nikuman is the Japanese name for steamed, filled buns. Nikuman are steamed and often sold as street food during festivals when they are frequently eaten. Our Organic Tofu filling with the savoury tamari and ginger is delicious! They make a tasty starter or light lunch.

Marinated Tofu Pieces Find out more


For the Dumpling Dough:
500g plain flour, sieved
1 tsp baking powder
½ tsp salt
30g sugar
275ml warm water (1 part boiling to 2 parts cold)
2 tsp dried yeast
2 tbsp vegetable oil
Ingredients for Nikuman Filling
160g Cauldron Marinated Original Tofu Pieces
1 tbsp vegetable oil
100g mushroom such as Chestnut mushrooms, cleaned and finely chopped
3 tbsp Tamari sauce
1 tbsp mirin
2 tbsp fresh ginger, very finely chopped
¼ tsp ground black pepper
1 Chinese cabbage or pak choi, finely shredded
8 spring onions, finely chopped

For Dipping Sauce:
3 tbsp dark Soy Sauce
2 tbsp rice vinegar
1 tbsp mirin


  1. To prepare the dumpling dough, place the flour, baking powder and salt in a mixer bowl.
  2. Dissolve the sugar in the warm water in a jug, add the yeast and mix well.
  3. Slowly add the water/yeast and oil to the flour mixing well to form a dough. Knead well for 5-10 minutes on a lightly floured surface. This can be done with a food processor if desired.
  4. Cover the dough with cling film or a cloth and leave to prove in a warm place for 1 hour.
  5. In the meantime, fry the diced mushrooms in the vegetable oil until softened. Drain and set aside.
  6. In a bowl, mix the marinated tofu pieces, tamari sauce, mirin, mushrooms, ginger and black pepper. Cover and refrigerate for 30 minutes. Stir in the Chinese cabbage and spring onions.
  7. When the dough has risen to twice its original volume, turn out onto a lightly floured surface and knead for a further 5 minutes. Divide into 8 pieces.
  8. Roll out a piece of dough into a round approximately 1/2cm thick. Spoon 1 tbsp of filling into the centre then draw up the edges to the centre to form a pouch. Pinch together and twist slightly to ensure the filling is sealed in.
  9. Repeat with the remaining dough and filling. Cover and leave to prove in a warm place for a further 15 minutes.
  10. Place the buns in a steamer and cook for approximately 15 minutes, cut one in half to check it is thoroughly cooked before removing the rest.

To make the dipping sauce, combine the ingredients in a small bowl. 2 tsp dried yeast.

  1. Serve with the dipping sauce and pickled ginger.