I am going to introduce you to something unique- deep-fried Chinese steamed buns. We usually made a large batch of steamed buns each time and freeze them for breakfast. Mantou does not have too many flavors itself. However, if you add some other seasonings, it can be incredibly delicious. Sometimes, I love to pan-fry mantou and drizzle it with some chili oil. In this recipe, we will use deep-frying to give it a crispy shell.
When the deep-fried mantou is served with regular fresh steamed buns, there is an interesting Chinese name- Golden and Silver Mantou. It is a very popular option on the Chinese table, especially for holidays like the New Year. In Chinese culture, gold and silver represent prosperity, wealth, and good fortune. We believe that serving these buns, especially during celebrations like Chinese New Year, brings luck and abundance to the household.
What is Mantou
To make the fried mantou, plain and ordinary Chinese steamed buns are needed first. Mantou is a traditional Chinese steamed bun that has become popular across many parts of Asia. It is made from wheat flour, yeast, and water, sometimes sugar too. While mantou is often served as a side dish or snack, it can also be used to make sandwiches, soup dumplings, or even deep-fried.
There are store-bought frozen versions available in Asian markets, or you can make your own at home by following this recipe: Chinese steamed buns. I made them at home with my easy-to-succeed one-proof method.
Choose the smaller ones.
Mantou can differ in size depending on how it is shaped. It can be round, square, or cone-shaped. When choosing or buying your Mantou, I would highly recommend choosing smaller ones for the deep-frying process. And before adding your mantou, heat your oil until hot so the buns can be colored quickly.
About the frozen version
It is always the best option to use fresh steamed mantou. But frozen ones can work too.
I will recommend reheating the frozen version by steaming before deep-frying for a soft and fluffy texture. Or at least set it in a room temperature until it turns warm again.
Deep- Fried Mantou
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
- Divide your buns into two groups: one for steaming and the other for deep-frying.
- Steam one group until hot.
- 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.
- Transfer out and filter the extra oil.
- 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.
- Serve hot!
Video
Notes
Nutrition
May I have the steamed bun recipe from scratch?
Hi Lekha,
The steamed bun recipe is here https://www.chinasichuanfood.com/chinese-steamed-buns/.
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!
Thanks Thalia,
You need to make this whenever convenient, they are so yummy and perfect for holidays.
Do you have to steam the buns first before deep frying them?
If you purchase the buns from the store(which are steamed previously but cooled), you can directly deep fry them.
If i follow your recipe, do I still have to steam then fry? or fry it directly?
You need to steam them firstly before frying.
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!
Hi Kate,
I believe saf instant can works fine for steamed buns too, just use the recommended amount.
This was delicious! I used your recipe for the milk steamed mantou. This was my first time trying them fried. So good.
Thanks Tara for the lovely feedback. Happy cooking in coming 2016.
Hye,i need to ask..after frying the buns,how long before it’s get soggy or not crunchy anymore?
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.
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!
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!
Soooo delicious! I remember when i ate it in Yinchuan. Do u mind to share a video by how u made it?
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.
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!
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.
Ally,
If you peel off the smooth skin, the buns will become crispy since more oil is absorbed. You have already find the tip.