• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Chinese Steamed Buns (Mantou Recipe)

September 8, 2017 294 Comments

Jump to Recipe Print Recipe

Chinese steamed buns can be stuffed with various types of fillings or unstuffed. Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou. Mantou(馒头) is a basic staple in northern part of China and served in every places of China not just the northern part.

Chinese Steamed Buns

In the other parts of China, Mantou is mostly served as breakfast in restaurants and food carts. Mantou is made with flour usually all-purpose flour, yeast and water.  But now there are many variations about mantou in China for example wholemeal mantou, milk mantou, sweet potato mantou and pumpkin mantou. Once the basic skill mastered, you can develop lots of yummy mantou differ in shape, color or taste.

This is a traditional Chinese knife cutting steamed buns (Mantou) recipe with two rising processes. We will introduce the one-rising process in another post. In the past days, people are making mantou totally by hand. But it is 100% ok to use stand mixer. In fact, I use stand mixer to deal with my dough in most of my daily cooking.Comparing with other shaping method, this easy method make the steamed buns much fluffier.

mantou, Chinese steamed buns | China Sichuan Food

Tips before starting off

  1. There are two types of yeast usually used to make steamed buns: instant yeast and dry yeast. If you are using dry yeast, activate them by placing them in warm water (around 35 degree C) before mixing with the dough.  And you should avoid adding instant yeast near sugar and salt.
  2. In order to get a smooth mantou, the dough should be well kneaded in both stages. After the second kneading, there should be no large bubbles in cross section of your dough. Please keep dusting your operation board during the second kneading stage, it not only help to avoid sticky dough but also fill up any small holes brought by the first proofing. So we can have smooth steamed buns. 
  3. Sugar is optional. You can barely taste sweetness in the well-steamed buns but sugar help to form better gluten.
  4. If the dough is sticky and hard to control, dust your board and hands.
  5. For second rising mantou (二发馒头), the steaming process should start with cold water.
  6. If you want to add milk to improve your steamed buns, use 180g milk for 300g all purpose flour.
  7. Adding 1.5 to 2% of the flour weight can tighten the gluten network and improves the volume of the finished buns.

FAQ about Mantou making 

I get lots of the feedback about this recipe. It turns out perfect for some of the readers, but there are also failed reports and request about figuring out what’s wrong. So I collect some of the top topics and share my own experience.

What about the dough smells sour?
Sour taste indicates that the dough is over-fermented. This usually happens in hot summer days or when too much instant yeast is used. The best proofing temperature for steamed buns is around 28 degree C. So in hot summer days, place the dough in cooler places. I suggest rest the dough until 1.5 times in size in summer and 2 times in size in winter. As long as the second proofing is guaranteed, the bun can be fluffy.

How to make the buns smooth in surface (avoid bumpy surface)
Firstly: the dough should be well kneaded at the very beginning.
Secondly: make sure the dough is appropriately fermented just double in size even in winter, do not over-ferment the dough. And pinch the air out after the firstly fermentation forcefully to remove the air inside. There should be no bubbles in the cross sections.
Lastly, control the fire during the steaming process. For steel steamer, you can use high fire all the time because there is not enough vapor via the holes. For bamboo steamer, low the fire to medium after boiling.  Adjust the steaming time if necessary, if your buns are bigger in size, steam for 25 minutes. After steaming, remove your steamer off the fire and wait for around 5 minutes before lifting the cover, otherwise the buns might collapse.

How to keep the buns: if you made a large batch and can not eat up all time, steam the buns firstly and then fridge or freeze after cooled. They can be refrigerated for 3 days and frozen up to 1 month. Re-steam before serving.

How to make the basic dough for Chinese Steamed Buns

Prepare warm water around 35 ℃ and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it. I strongly recommend measure the water and flour firstly. And ratio should be around 1:2 for water :flour.

Chinese Steamed Buns

Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.

Chinese Steamed Buns

Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can add all the ingredients and knead for 8-9 minutes in a stand mixer.

Chinese Steamed Buns

Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer. Since it is winter on my side, I put it in a oven and using fermentation function to shorten the time.

Preheat the oven to around 35 degree C for fermentation. After the oven works 5 minutes, turn it off. And leave the bowl in. Please note that  in summer, the oven is not needed. The high temperature will kill your yeast. Just place the bowl in a warm place and wait until the dough  double in size. 

Chinese Steamed Buns

Tips about how to judge the dough is fermented well? There are two ways.

Firstly place the dough in warm place until 1.5 or 2 times in size (don’t over ferment the dough, otherwise you will need long time to get the air out). Poke a hole with finger and the dough does not collapse.

Chinese Steamed Buns

There will be honeycomb texture when pulled apart.

Chinese Steamed Buns

Forcefully re-knead the dough, slightly dust the operating board and punch the air out. The surface of the dough needs to be smooth again.

Chinese Steamed Buns

Divide the dough into two halves and take one portion and re-knead again.  To make smooth Mantou, It is quite important to pinch all the air bubbles out of the dough and keep dusting your operation board.My checking way is to cut a cross sections and see whether there are large bubbles inside.

Chinese steamed buns|chinasichuanfood.com

On a slightly floured kitchen board, roll the dough into a long log around 1 inch in diameter or any size you want.

Chinese Steamed Buns

Then remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape.

Chinese steamed buns|chinasichuanfood.com

Chinese steamed buns|chinasichuanfood.com

Please the buns into a lined steamer.  Add cold water to your wok or steel steamer. Place the buns and then cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.  

Use high fire firstly and then lower the fire after you see the vapor coming out from the lid. Turn off the fire and wait for around 5 minutes before serving and enjoying. I highly recommend using a Bamboo Steamer to steam Chinese steamed buns or Chinese Baozi. They can bring a bamboo armoa to the food. You can try to find some in local stores or purchasing from Amazon Joyce Chen 26-0013, 10-Inch Bamboo Steamer Set.

Chinese steamed buns|chinasichuanfood.com

 Other Chinese steamed recipes

1. Xiao Long Bao Recipe—Chinese Steamed Soup Dumplings   The dough for Xiao Long Bao does not need yeast and fermentation.
2. BBQ Pork Buns
3. Chinese Sugar Buns with sesame and brown sugar as filling.
4. Vegan Baozi with spicy tofu as filling.
5. Chinese sweet potato buns — to add some excellent purple color for your buns.
6. Healthywheat buns–mix flour with wheat flour.

5 from 14 votes
Print
Chinese Steamed Buns
Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
 

Basic Chinese Steamed Buns using instant yeast, making 12 mini buns.  video as below.

Course: Chinese
Cuisine: Northern
Keyword: flour, staple food, steamed
Servings: 4
Calories: 297 kcal
Author: Elaine
Ingredients
  • 300 g all-purpose flour + 2 tbsp. more for dusting
  • 1 and 1/2 teaspoon instant yeast
  • 2 tablespoons sugar ,optional
  • 150 g water or 20ml more if needed
  • a tiny pinch of salt ,around 1.5% of the dough
Instructions
  1. Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
  2. Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
  3. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
  4. Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
  5. When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
  6. Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
  7. Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
  8. Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
  9. Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.

Recipe Video

Recipe Notes

When lifting the cover when the buns are steamed ready, do not drop any water on the buns.

Adding some salt can help to support the gluten network.

If you want to frozen the buns, steam them firstly and then wait until well cooled. Place in air tight bag and freeze for later use.

Nutrition Facts
Chinese Steamed Buns
Amount Per Serving
Calories 297
% Daily Value*
Sodium 3mg0%
Potassium 80mg2%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Calcium 11mg1%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Hello, staple food, video

« Chinese Chicken Noodle Soup
How to Wrap Wontons »

You may also like

Chinese chive potstickers|chinasichuanfood.com

Chinese Chive Potstickers

Har Gow, dim sum dumplings|China Sichuan Food

Har Gow (Dim Sum Dumplings)

Skinny Chinese Pan-Fried Fish

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Zoey says

    October 17, 2020 at 5:31 am

    I have run into an issue where I have made this successfully a few times ( and turned them into Bao buns ) but I made them today and they deflated after steaming. The bread was edible, but clearly still raw.

    What could have went wrong?

    Reply
    • Elaine says

      October 18, 2020 at 9:42 am

      Check your steamer firstly and make sure they work right. The bun is not well steamed. Then check your yeast too.

      Reply
  2. Jennie says

    December 7, 2020 at 9:34 am

    Absolutely delicious! My only complaint is that your recipe defaults to “4 servings,” but that actually doesn’t translate to 4 buns–I wanted 9 buns so I increased the servings, but ended up with 17! Is there some way you can clarify how many buns in what the algorithm calls a serving? Other than that, easy to make and wonderful recipe!

    Reply
    • Elaine says

      December 26, 2020 at 8:02 pm

      Jennie,
      It can make around 14 buns. Serving 4 means 4 people, not 4 buns.

      Reply
  3. K says

    December 14, 2020 at 11:59 pm

    I’d love to try this recipe but I can only get fresh yeast – how much should I use and will the process change? Or can I just mix it with the water and sugar like the dry yeast?

    Reply
    • Elaine says

      December 15, 2020 at 8:43 pm

      K,
      Fresh yeast can be mixed directly with flour or mix with water firstly. You can slightly use only 1 teaspoon of fresh yeast since it has stronger fermentation capacity.

      Reply
  4. happyhighwayman says

    January 29, 2021 at 9:59 am

    5 stars
    The recipe and instructions give different steam times. Which is best?

    Reply
    • Elaine says

      January 31, 2021 at 10:10 pm

      Follow the recipe section please.

      Reply
  5. Ansel says

    February 15, 2021 at 1:08 am

    Hi, can I use double/stacked steamer?

    Reply
    • Elaine says

      February 17, 2021 at 11:36 am

      Sure.

      Reply
« Older Comments

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Tea Eggs (Marbled Eggs)

tea eggs|chinasichuanfood.com

Saliva Chicken—Mouthwatering Chicken

mouth watering chicken-Saliva Chicken

Wonton Soup Recipe

wonton soup recipe

Chinese Pantry

Chinese Dry Pot -Mala Gan Guo

Sichuan sweetened soy sauce|chinasichuanfood.com

Sichuan Sweetened Soy Sauce

homemade wonton wrappers

Wonton Wrappers

Dou-Chi--Black bean paste

DouChi | Fermented Black Beans

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in