Pizzaman (Japanese Steamed Pizza Buns): Family Mart Copycat

I’ve always loved Japan and so many things about it, the language, the culture, and of course their food. Japanese konbini or convenience store food is practically a whole unique segment of Japanese cuisine, and one of their most fascinating food items is pizzaman (a contraction of the words ‘pizza’ and ‘manju’), literally a steamed bun stuffed with pizza-flavored filling.

Unfortunately I almost never get a chance to sample these yummy-looking snacks in Japan, as they almost always contain pork. In 2023 I finally got to try one at a FamilyMart, where the pizzaman was meat-free. My verdict? A little disappointing, honestly. While the combination of melted cheese, tomato sauce and bread makes excellent comfort food especially in cold weather, I still wondered how much more comforting it would be when filled with savory meat sauce. Well, sometimes if you really wanna eat something you just have to make it yourself, and while you’re at it, why not just pull all the stops and elevate it?

The Thought Process

When developing this recipe, I considered a couple of things. Firstly, all components must include elements of Italian food; immediately in my head I listed out olive oil, Italian herbs, sausages, San Marzano tomatoes, Italian cheeses. Secondly, the final product can be elevated but still remain true to its humble origin – a simple, comforting snack food – with execution and ingredients dialed to 11.

I used homemade Italian sausages, and a variation of my go-to pau dough recipe. Since pizzaman are usually orange in color, paprika is added to provide the color. In addition, I elevated the dough further by adding some homemade pizza dough flavoring to the flour.

I also drew inspiration from the basic sausage sauce recipe from 500 Pizzas & Flatbreads, as well as the recipe from Japanese Cooking 101. In place of red wine I used prune juice, and I made sure to choose only halal-certified or vegetarian cheeses.

The outcome was wonderful, and everything I imagined pizzaman to be. A flavorful, balanced filling which really tastes like pizza, wrapped in a lovely, fluffy bun. Definitely a keeper.

Step by Step

The Sausage Filling

Make the filling. In a heavy-bottomed pot or skillet over medium high heat, heat the oil.

Add the sausage and cook, breaking the chunks apart with your spatula or spoon, until browned, 1 to 2 minutes per side. Remove meat from the pan, reserving the oil.

Add the onions, and cook, stirring, until soft, 3 minutes.

Return the meat to the pot, add the garlic, basil, oregano, and ground black pepper and cook, stirring, until fragrant, 1 to 2 minutes.

Add the pasta sauce, tomato paste, juice, and sugar, and stir to combine. Break the tomatoes into small chunks using a wooden spoon.

Bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until most of the liquid has evaporated and sauce has thickened, 20 to 25 minutes.

Add the salt and red pepper flakes, and stir to combine. Remove from heat.

Spread the filling in a tray and let cool, about 30 minutes.

Divide the filling to roughly 16 equal-sized portions.

The Bun Dough

Make the pau dough. In your breadmaker pan or stand mixer bowl, add the water or milk, sugar and olive oil.

Add the flours, making sure to cover the surface of the liquid completely. Add the pizza seasoning if using, instant yeast, baking powder, paprika, and salt.

Start the machine, using the Dough program. Once the knead cycle ends, let rest for about 15 minutes. If not using a breadmaker, using your stand mixer mix and knead at the lowest speed on your mixer until a shaggy dough forms, then increase the speed one step and continue kneading, about 15 to 18 minutes.

Shape into a round ball and let rest in your mixing bowl, placed in a warm place and covered with a damp cloth, 15 minutes.

Divide the dough into 16 equal sized pieces.

Prepare 16 pieces of plain paper or reusable silicone baking sheets, about 8cm by 8cm square. Arrange them in your steamer basket, leaving some space in between.

Working with one piece of dough at a time and keeping the rest covered, shape the dough into a ball.

Flatten the dough with the palm of your hand.

Using a floured rolling pin, roll the dough into a ¼-inch thick disc.

Place your rolling pin on about ⅓ of the disc from the top. Roll outwards. Turn the disc about a quarter turn, and repeat. Repeat until you have a disc with a thinner outer ring but still about ¼-inch thick in the centre. 

Assembly

Assemble the pizzaman. Scoop a portion of the filling onto the center of the disc. Top with 1 tablespoon of cheese.

Pleat to seal. Here’s my favorite video on how to do this nicely.

Place on your prepared paper squares in the steamer basket. Repeat for the remaining dough. Let rest, covered, about 45 minutes.

Before steaming the buns, lightly spray them with water.

Wrap the lid of your steamer with a large cloth. This is to prevent the condensation from dripping onto the buns.

Place the basket over your steamer, cover tightly with the lid and steam, 10 to 15 minutes.

Do not open the lid and let the buns rest undisturbed for about 10 minutes after turning off the heat. This will prevent them from collapsing. If you are unable to steam all the buns in one go, place the remaining buns in the fridge, covered, until they are ready for steaming.

Dig in!

Pizzaman

An elevated, indulgent version of pizzaman, fluffy steamed buns filled with pizza-flavored filling. A Japanese konbini staple made halal.

Print Recipe Pin Recipe

Course Bread, Snack

Cuisine Japanese

Servings 16 buns

Equipment

• Steamer

Ingredients

  

For the Filling

• 2 tablespoons olive oil
• 300 grams Italian sausage removed from casings and crumbled, see Note 1
• 2 cloves garlic crushed and roughly chopped
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 1 400-gram can pasta sauce I use bolognese
• 1 ½ tablespoons tomato paste
• ⅓ tablespoon prune juice OR red grape juice
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper flakes

For the Dough

• 320 grams milk OR water
• 50 grams granulated sugar
• 1 tablespoon extra virgin olive oil
• 500 grams pau flour see Note 2 for subtitutes
• 1 tablespoon pizza dough seasoning optional
• 1 ½ teaspoons instant yeast
• 1 teaspoon baking powder
• 1 teaspoon paprika powder
• ½ teaspoon salt

For Assembly

• 1 cup pizza cheese blend

Instructions

 

The Filling

• Make the filling. In a heavy-bottomed pot or skillet over medium high heat, heat the oil.
• Add the sausage and cook, breaking the chunks apart with your spatula or spoon, until browned, 1 to 2 minutes per side. Remove meat from the pan, reserving the oil.
• Add the onions, and cook, stirring, until soft, 3 minutes.
• Return the meat to the pot, add the garlic, basil, oregano, and ground black pepper and cook, stirring, until fragrant, 1 to 2 minutes.
• Add the pasta sauce, tomato paste, juice, and sugar, and stir to combine. Break the tomatoes into small chunks using a wooden spoon.
• Bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until most of the liquid has evaporated and sauce has thickened, 20 to 25 minutes.
• Add the salt and red pepper flakes, and stir to combine. Remove from heat.
• Spread the filling in a tray and let cool, about 30 minutes. Divide the filling to roughly 16 equal-sized portions.

The Bun Dough

• Make the pau dough. In your breadmaker pan or stand mixer bowl, add the water or milk, sugar and olive oil.
• Add the flours, making sure to cover the surface of the liquid completely. Add the pizza seasoning if using, instant yeast, baking powder, paprika, and salt.
• Start the machine, using the Dough program. Once the knead cycle ends, let rest for about 15 minutes. If not using a breadmaker, using your stand mixer mix and knead at the lowest speed on your mixer until a shaggy dough forms, then increase the speed one step and continue kneading, about 15 to 18 minutes. Shape into a round ball and let rest in your mixing bowl, placed in a warm place and covered with a damp cloth, 15 minutes.
• Divide the dough into 16 equal sized pieces.
• Prepare 16 pieces of plain paper or reusable silicone baking sheets, about 8cm by 8cm square. Arrange them in your steamer basket, leaving some space in between.
• Working with one piece of dough at a time and keeping the rest covered, shape the dough into a ball.
• Flatten the dough with the palm of your hand.
• Using a floured rolling pin, roll the dough into a ¼-inch thick disc.
• Place your rolling pin on about ⅓ of the disc from the top. Roll outwards. Turn the disc about a quarter turn, and repeat. Repeat until you have a disc with a thinner outer ring but still about ¼-inch thick in the centre.

Assembly

• Assemble the pizzaman. Scoop a portion of the filling onto the center of the disc. Top with 1 tablespoon of cheese.
• Pleat to seal. Here’s my favorite video on how to do this nicely.
• Place on your prepared paper squares in the steamer basket. Repeat for the remaining dough. Let rest, covered, about 45 minutes.
• Before steaming the buns, lightly spray them with water.
• Wrap the lid of your steamer with a large cloth. This is to prevent the condensation from dripping onto the buns.
• Place the basket over your steamer, cover tightly with the lid and steam, 10 to 15 minutes.
• Do not open the lid and let the buns rest undisturbed for about 10 minutes after turning off the heat. This will prevent them from collapsing. If you are unable to steam all the buns in one go, place the remaining buns in the fridge, covered, until they are ready for steaming.

Notes

1. If halal Italian sausages are unavailable, try out my homemade recipe here.
2. If pau flour is unavailable, use any of the following options:
   1. 250 grams plain flour plus 250 grams cake flour
   2. 415 grams plain flour plus 85 grams wheat starch OR potato starch OR cornstarch

Keyword halal version, steamed buns