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Fried Mantou with Condensed Milk

December 6, 2014 21 Comments

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Chinese fried Mantou served with consensed milk is a dish quite popular in hot pot restaurants and might be serving within family for holidays like New Year or Spring Festival.

fried mantou with condensed milk

fried mantou with condensed milk

The new year is coming, so I begin to test my holiday dishes one by one and this is my favorite dish because both of the name and yummy taste- golden and sliver Mantou ( Chinese steamed buns). If you are a regular reader or have some background information about Chinese cuisine, you may find Chinese people love steamed buns no matter stuffed like char siu buns, sugar buns and red bean paste buns or plain version like this one. Then may I just introduce this name a little bit. Golden Mantou refers to deep fried Mantou while silver Mantou refers to un-fried steamed buns with a pure white color.Usually the dish is served with condensed milk. Very lucky for holidays and you will also be amazed by the crispy taste of fried ones.

fried mantou with condensed milk

To make the fried mantou, plain and common Chinese steamed buns are needed firstly. There are store bought frozen version available or you can make your own ones at home by following this recipe: Chinese steamed buns.

I made them at home.

Chinese steamed buns

When choosing or buying your Mantou, I would highly recommend choosing smaller ones with milk for the consideration of deep-frying process. And before adding your mantou, heat your oil until hot so the buns can be colored in relatively short time.

fried mantou with condensed milk-2 copy

fried mantou with condensed milk

5 from 2 votes
Print
Fried Mantou with condensed milk
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 
Chinese New-Year dish-golden and silver mantou. Fried Mantou with condensed milk.
Course: staple
Cuisine: Chinese
Keyword: Fried, mantou
Servings: 4
Calories: 398 kcal
Author: Elaine
Ingredients
  • 8 steamed buns , depending on the size of your serving plate.
  • 4 cup vegetable oil , or more as needed
  • 1/2 cup condensed milk , for serving
Instructions
  1. Divide your buns into two groups: one for steaming and the other for deep-frying.
  2. Steam one group until hot.
  3. In a pot, heat up enough oil for around 7 minutes over medium until medium hot; add the buns in to fry until golden brown. During the process, the buns will keep floating on the surface. Press them down to soak them in the oil for evenly deep-frying.
  4. Transfer out and filter the extra oil.
  5. How to serve: Pour the condensed milk in a small bowl and place the dipping bowl in the center of your serving plate and then lay the steamed buns and fried buns one by one.
  6. Serve hot!
Nutrition Facts
Fried Mantou with condensed milk
Amount Per Serving
Calories 398 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 19g119%
Cholesterol 13mg4%
Sodium 48mg2%
Potassium 141mg4%
Carbohydrates 20g7%
Sugar 20g22%
Protein 3g6%
Vitamin A 100IU2%
Vitamin C 1mg1%
Calcium 109mg11%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

fried mantou with condensed milk

Filed Under: Featured, Recipes

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  1. Lekha says

    December 7, 2014 at 7:23 am

    May I have the steamed bun recipe from scratch?

    Reply
    • Elaine Luo says

      December 7, 2014 at 7:50 am

      Hi Lekha,
      The steamed bun recipe is here https://chinasichuanfood.com/chinese-steamed-buns/.

      Reply
  2. Thalia @ butter and brioche says

    December 14, 2014 at 3:29 am

    Wow these buns definitely bring back some childhood memories, my Chinese grandfather used to make something very similar. I definitely am inspired to make this recipe – they look delicious!

    Reply
    • Elaine Luo says

      December 15, 2014 at 1:17 am

      Thanks Thalia,
      You need to make this whenever convenient, they are so yummy and perfect for holidays.

      Reply
  3. Michelle Lee says

    January 3, 2015 at 7:48 am

    Do you have to steam the buns first before deep frying them?

    Reply
    • Elaine Luo says

      January 5, 2015 at 1:39 am

      If you purchase the buns from the store(which are steamed previously but cooled), you can directly deep fry them.

      Reply
      • hsing says

        February 19, 2016 at 10:28 pm

        If i follow your recipe, do I still have to steam then fry? or fry it directly?

        Reply
        • Elaine says

          February 19, 2016 at 10:44 pm

          You need to steam them firstly before frying.

          Reply
  4. Kate says

    November 7, 2015 at 1:45 am

    Hi Elaine, just love your site! By the way can I use saf, or can instant yeast be substituted anything else? The stores near our area does not have it. Thank you!

    Reply
    • Elaine says

      November 10, 2015 at 10:57 pm

      Hi Kate,

      I believe saf instant can works fine for steamed buns too, just use the recommended amount.

      Reply
  5. Tara says

    January 31, 2016 at 9:28 pm

    This was delicious! I used your recipe for the milk steamed mantou. This was my first time trying them fried. So good.

    Reply
    • Elaine says

      February 4, 2016 at 9:43 pm

      Thanks Tara for the lovely feedback. Happy cooking in coming 2016.

      Reply
  6. Ley says

    July 16, 2016 at 12:33 pm

    Hye,i need to ask..after frying the buns,how long before it’s get soggy or not crunchy anymore?

    Reply
    • Elaine says

      July 18, 2016 at 8:59 pm

      Hi Ley,
      They can just stay crunchy in a very short time, within 15 to 30 minutes. By the way, they taste better when warm.

      Reply
  7. April says

    July 3, 2017 at 4:42 am

    I just made these and I made the homemade buns following your recipe that you provided the link. They turned out exactly how I ate them yesterday!! Thank you so much for sharing both recipes! Super easy to make and I am definetly not good at making anything with yeast but I was with this. My dough did turn a little sticky but I just added more flour to give it the constistancy of what yours looks like in the bun recipe. Thank you, thank you, thank you! I recommend everyone making this!

    Reply
    • Elaine says

      July 5, 2017 at 8:35 am

      Thanks for such a great comment. We used to make steamed buns based on our own experience so it might be hard to describe the process. I am happy that you get the point. Once succeeded, you can enjoy the perfect steamed buns soon or later. Happy cooking!

      Reply
  8. Dianne Lee says

    April 20, 2018 at 3:49 pm

    5 stars
    Soooo delicious! I remember when i ate it in Yinchuan. Do u mind to share a video by how u made it?

    Reply
    • Elaine says

      April 21, 2018 at 10:03 pm

      Hi Dianne,
      I have a video showing how to make the steamed buns. When the buns are well made, just deep-frying them until golden brown. It is quite easy. Go ahead and try it. You can master it very soon.

      Reply
  9. Ally says

    September 23, 2018 at 2:09 pm

    Hi Elaine,

    I have tried your recipe and it is so easy with such great results. However, when I go to fry my steamed mantou it always comes out not crispy at all, despite them turning a lovely golden brown colour. Do you have any ideas/advice about how to make them crispier?

    Thank you!

    Reply
  10. Ally says

    September 23, 2018 at 3:48 pm

    5 stars
    Hi Elaine,

    I have tried your recipe and it is wonderful – the steamed buns turned out perfectly, and it is so easy to follow. However, when I try to fry the buns they are not crispy at all, despite being a golden brown colour. I believe it has something to do with the skin that forms around the buns – when I peel the baking paper off the bottom and rip off some of the skin, the bottom of the bun becomes very crispy but the rest is not. Do you have any advice on how to make them more crispy?

    Thank you.

    Reply
    • Elaine says

      October 15, 2018 at 10:06 am

      Ally,
      If you peel off the smooth skin, the buns will become crispy since more oil is absorbed. You have already find the tip.

      Reply

Hi, Welcome!

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

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