Nikuman

Nikuman
Type	Street food, snack
Place of origin	China
Region or state	East Asia
Main ingredients	Dough, ground pork or beef
	Cookbook: Nikuman; Media: Nikuman;

Nikuman (肉まん; derived from 肉饅頭 niku (meat) manjū) is the Japanese name for the Chinese baozi (包子) made from flour dough, and filled with cooked ground pork, beef or other ingredients. It is a kind of chūka man (中華まん lit. Chinese-style steamed bun) also known in English as pork buns.

Nikuman are steamed and often sold as street food. During festivals, they are frequently sold and eaten. From about August or September, through the winter months until roughly the beginning of April, Nikuman are available at convenience stores, where they are kept hot.

Other varieties

Butaman (豚まん, butaman) — essentially an equivalent to nikuman, this name is more common in the Kansai region.
Anman (あんまん, anman) — the ingredients consist of azuki beans (koshian or tsubuan). Lard and sesame oil are typically added to increase flavor and taste. Similar to Chinese Doushabao.
Kare-man (カレーまん, karēman) — turmeric or food coloring is added to the skin to make it yellow. The ingredients are the same as meat buns or pork buns with curry-style flavoring. There is also curry man similar to curry bread or dry curry.