Chinese Steamed Buns (Mantou Recipe)

Mantou are plain Chinese Steamed Buns made from a yeasted dough of white wheat flour, milk, and sugar. They have smooth, snowy white surfaces and soft and fluffy insides, with just a hint of sweetness. 

In northern China, where wheat is the main starch—as opposed to the rice-growing regions of the south—humble mantou are a staple food eaten with every meal. In other parts of the country, you can find it served at restaurants and sold from food carts, most often enjoyed for breakfast—especially washed down with fresh soy milk. For an indulgent dessert, they can be deep-fried until their outsides are crisp and golden, then served with sweetened condensed milk for dipping.

Chinese Steamed Buns (Mantou Recipe)

Makes 6 to 8 pieces
Prep time: 30 minutes
Rest time: 45 minutes to 90 minutes
Cook time: 20 minutes

Equipment:
Large mixing bowl
Rolling pin
Pastry brush
Steamer
Knife
6 (3 x 4-inch) pieces of wax paper

Ingredients:
2 cups (240 g) all-purpose flour
3 tablespoons sugar
1 tablespoon instant (rapid rise) yeast
1 teaspoon baking powder
1 tablespoon vegetable oil
1/2 cup (118 ml) plus 2 tablespoons whole milk

Instructions

1. Make the dough:

• In a large bowl, combine flour, sugar, yeast, and baking powder. Add vegetable oil and milk.
• Stir with chopsticks or a fork until a shaggy dough forms, then knead by hand until the dough comes together and the sides of the bowl are clean.
• Transfer to a work surface and knead for about 10 minutes until smooth and elastic.
• Cover with an upside-down bowl and let rest for 3–5 minutes.

2. Shape the buns:

• Roll the dough into a 7 x 14-inch rectangle, working from center to top, then center to bottom. Rotate 90 degrees and repeat until the dough is rectangular and free of air bubbles.
• Fold the dough into thirds like a letter, then rotate 90 degrees and roll out again. Repeat folding and rolling once more to build structure.
• Orient the dough horizontally and brush a thin layer of water over the surface. Slowly roll the dough into a tight log, smoothing the edge as you go.
• Trim the ends and cut into 6 equal pieces. Place each bun on a piece of wax paper.
• Transfer to the steamer tray, cover, and let rise in a warm spot until doubled in size, about 45 to 90 minutes.

3. Steam the buns:

• Add water to the steamer and bring to a boil. Steam the buns over high heat for 15 minutes.
• Turn off the heat and slightly open the lid to let steam escape gradually for 5 minutes before uncovering fully. Serve warm.

Tips & notes

• Flour and milk ratio: The dough should be soft but not sticky. Adjust with a touch more flour or milk if needed, depending on your environment.
• Prevent deflating: Let the steam release gradually after cooking to prevent the buns from collapsing.
• To freeze: Steam the mantou first, cool completely, then freeze in a single layer in zip-top bags. Reheat straight from frozen by steaming for about 8 minutes.