Pizzaman (ピザマン): Japanese Steamed Buns with Pizza Filling

If you’ve ever stepped into a Japanese convenience store in the winter, chances are you’ve spotted a hot case near the register filled with soft, pillowy steamed buns.

Among the classics like nikuman (meat buns) and anman (sweet red bean buns) is the “Pizzaman” (ピザマン). A personal favorite of mine, it’s a Japanese twist on a Western favorite.

Pizzaman is essentially a pizza pocket reimagined in bao form, wrapped in fluffy, steamed dough and bursting with cheesy tomato goodness inside.

It features a warm, gooey filling made with marinara-style sauce, melted mozzarella cheese, and sometimes extras like bits of sausage, pepperoni, or corn. It’s kid-friendly and nostalgic for adults.

Where to Find Pizzaman in Japan:

Pizzaman are especially popular during the colder months and are sold at major convenience store chains like 7-Eleven, Lawson, and FamilyMart.

You’ll often find seasonal variations too, like curry pizzaman or ones with extra cheese. They’re the perfect grab-and-go comfort food: no utensils, no mess, just pure satisfaction in a soft, steamy bundle.

For travelers or food lovers, Pizzaman is a fun example of how Japanese convenience culture excels at reinterpreting global flavors in uniquely cozy, creative ways.

How to Steam the Buns:

No, a bamboo steamer is not strictly necessary for steaming buns. While it offers certain advantages, you can steam buns using alternative methods:

1. Metal Steamer: A metal steamer basket placed in a pot works well. Make sure to line the basket with parchment paper or cabbage leaves to prevent sticking.
2. Collapsible Steamer Basket: These are often made of metal and can fit into a variety of pots. Again, line the basket to prevent sticking.
3. Plate and Rack: Place a heat-safe plate on a rack inside a pot with some water at the bottom. Cover with a lid and steam as usual.
4. Instant Pot or Electric Steamer: Many electric steamers or multi-cookers have steaming functions that work well for buns.

That said, I’ve tried multiple methods and a bamboo steamer is most reliable, and they’re relatively inexpensive. I use it for cooking dumplings, other types of buns, vegetables, etc.

Bamboo Steamer

Main Benefits of Using a Bamboo Steamer:

1. Better Air Circulation: The bamboo allows steam to circulate evenly, resulting in a uniform cook. This helps maintain the buns’ fluffy texture.
   
2. Moisture Control: Bamboo naturally absorbs excess moisture, preventing condensation from dripping onto the buns (a common issue with metal steamers). This keeps the tops of the buns smooth and avoids unwanted sogginess.
   
3. Layering and Efficiency: Bamboo steamers are stackable, so you can steam multiple layers of buns at once.
   
4. No Direct Contact with Metal: Because bamboo doesn’t conduct heat like metal, the buns are not likely to overcook or burn on the bottom, giving you more control over the texture.

Key Ingredients

For the Filling:

• Sausage or pepperoni: Sausage adds richness and warmth, while pepperoni offers a smoky, zesty punch. You can use either for Pizzaman!
  
• Tomato paste: Provides a thick, concentrated base with bold tomato flavor. Keeps the filling rich without making the buns soggy.
  
• Water: Helps loosen the tomato paste into a smooth, saucy consistency without making it runny.
  
• Italian seasonings: Gives the filling that classic pizza flavor.
  
• Salt and pepper: Simple but essential!
  
• Mozzarella cheese: Melts into a creamy, stretchy center that balances the tangy tomato and savory meat for that perfect pizza-like bite.

For the Dough:

• Milk: Adds moisture and richness to the dough, resulting in a soft, tender texture once steamed.
  
• Instant Dry Yeast: Helps the dough rise and become fluffy, creating that signature pillowy bun.
  
• Paprika (optional): Gives the dough its signature orange hue—purely for visual appeal, without affecting the flavor.
  
• All-Purpose Flour: The foundation of the dough, providing structure and elasticity for easy shaping and steaming.

How to Fold the Buns

1. Flatten the Dough: Lightly flatten the outer edges of each risen dough ball with your fingers, leaving the center about 2½ inches wide and 1 inch thick. Avoid pressing the center – this helps keep the buns fluffy.
2. Add the Filling: Spoon about ½ tablespoon of the sausage-tomato filling into the center. Don’t overfill or it will be hard to seal.
3. Add Cheese: Place a slice of mozzarella (or a tablespoon of shredded) directly on top of the filling.
4. Pleat and Seal: Hold the dough in one hand and use the other to pinch and fold small sections around the edge. Rotate as you pleat, gathering the folds at the top.
5. Close the Bun: Pinch or twist the top to seal tightly. Make sure there are no gaps so the filling doesn’t leak during steaming.

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Pizzaman (ピザマン)

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• Author: kyriethefoodie
• Total Time: 2 hours 7 minutes

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Description

Pizzaman (ピザまん), typically found in convenience stores in Japan, are soft, steamed buns filled with a melty pizza-style filling – tomato sauce, mozzarella cheese, and pepperoni or sausage. They’re a fun twist on pork steamed buns (nikuman).

I recommend using a bamboo steamer to cook the buns. Here’s a link to mine. 

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Ingredients

Units USM Scale 1x2x3x

For the dough:

• 1 cup milk
• 1 tsp instant dry yeast
• 1 tsp paprika (optional; provides the iconic orange color but does not alter the flavor)
• 2 cup all-purpose flour (plus more for dusting)

For the filling:

• 4 oz sausage, cooked (or pepperoni; be sure to slice it into quarters)
• 12 oz tomato paste
• 1/3 cup water
• 1 tbsp Italian seasonings
• Salt & pepper to taste
• About 1/2 cup mozzarella cheese (sliced into 2×2 inch squares about 1 centimeter thick)

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Instructions

1. Prepare the steamer by lining it with parchment paper.

2. In a large bowl (or kitchen aid stand mixer with a dough hook), combine milk, instant dry yeast, paprika, and sugar. Mix/stir for a minute until the paprika is no longer clumpy, then add the flour.
3. Knead the dough for 15 minutes (or 10 minutes with a stand mixer) until smooth and elastic.

4. Divide the dough into 8 equal pieces and shape each into a rounded ball.
 To shape dough into a round ball, tuck the edges underneath. Seal the bottom and smooth out the shape by turning the dough in your hands on a surface, creating surface tension.
5. Place each dough ball on the prepared parchment papers inside the steamer, leaving about 2 inches in between each ball. Allow them to rise for 1 1/2 hours, or until almost doubled in size.
6. When the dough has about 15 minutes left to rise, prepare the filling. In a large pan over medium heat, cook the sausage until brown.
7. Add the tomato paste, water, Italian seasoning, and salt and pepper. Stir until the tomato paste and water are thoroughly combined. Note: You will be left with a thick paste – this is exactly what you want! If it’s too thin, the buns will deflate while cooking due to excess liquid.
8. Once the dough has finished rising, gently flatten the outer edges of each dough ball with your fingers until the edges are about 1/2 centimeter thick. Aim to leave the center of the dough ball about 2 1/2 inches wide and 1 inch thick. These measurements don’t need to be exact – just use them as a general guide. Be careful not to touch the center of the dough ball so as to not flatten it out. A thin dough may deflate during steaming.
9. Place 1/2 tablespoon of the sausage/tomato paste in the center. Note that 1/2 tablespoon may not seem like much, but it is! Any more than this, and you will have a hard time sealing your pizzaman properly.
10. Directly on top of the sausage/tomato paste, top with a slice of mozzarella cheese.
11. Seal the pizzaman: Holding the dough in one hand, use the other hand to pinch and fold small sections of the edge, working your way around the bun to create pleats. After each fold, slightly rotate the bun and continue pleating until you’ve gone all the way around. As you pleat, gather the folds toward the center and gently twist or pinch them together to seal the top. Make sure the bun is fully sealed to prevent the filling from leaking during steaming.
12. Place the buns in the steamer on top of the parchment paper. You can choose to place them seal-side down or seal-side up.
13. Steam the buns for 11 minutes, making sure to not open the lid until they are done. Opening the lid early can cause them to deflate. Enjoy warm!

• Prep Time: 1 hour 45 minutes
• Cook Time: 22 minutes

Nutrition

• Serving Size: 8 buns