Pizzaman

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

Course Bread, Snack

Cuisine Japanese

Servings 16 buns

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.

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.

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.

If halal Italian sausages are unavailable, try out my homemade recipe here.
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