Mantou (馒头), Chinese steamed buns
User Reviews
5
Mantou (馒头), Chinese steamed buns
Description
Mantou (馒头), Chinese steamed buns, start with a dough consisting of all-purpose flour, yeast, baking powder, sugar, and lukewarm water. After mixing, the dough is kneaded until smooth and rested to develop softness. The shaping process can create simple round buns or more intricate flower-shaped buns by rolling and folding the dough with optional Chinese dates for garnish. Steaming produces a pillowy, tender crumb characteristic of this traditional bun.
This preparation delivers steamed buns that are soft and mildly sweet, making them a staple in many Chinese meals. They can serve as a side to savory dishes, be eaten plain, or used to hold fillings. The neutral flavor and texture make them adaptable in various meal contexts.
Adjustments in the flour-to-water ratio may be needed depending on the flour brand, aiming for a medium-firm, smooth dough consistency. Resting times vary with room temperature, generally about 30 minutes at 25°C (77°F). For steaming, wrapping the steamer lid with a clean cloth reduces water droplets falling onto the buns, preserving their smooth surface.
Ingredients
- 250 g all-purpose flour aka plain flour
- 1 teaspoon instant yeast or dry active yeast
- ¾ teaspoon baking powder
- 1 tablespoon sugar or to taste
- 130 g water see note 1, lukewarm
- 4 Chinese dates for flower-shaped buns, optional
Instructions
Prepare the dough
- IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.
- IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder, sugar and water in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
Shape the buns
- IF MAKING ROUND BUNS: Divide the dough into 6 pieces (4 pieces if you prefer bigger buns). Knead and fold the dough piece towards the centre of the ball resulting in a smooth outer surface. Rotate the ball between your hands to form a slightly raised shape (Please refer to the video below).
- IF MAKING FLOWER BUNS: Divide the dough into 4 pieces. Roll one piece into a long, thin rope. Fold both ends in a “J” shape in opposite directions. Turn each end towards the centre of the rope until they meet. Take a pair of chopsticks placing one either side (in the centre) and squeeze to form a flower shape. Place a Chinese date in the centre of the flower.
Rest the buns
- Place the buns in the steamer basket (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make sure to leave ample space between each bun.
- Leave to rest for around 30 minutes. Well-rested buns should be slightly bigger (not double the size) and very smooth on the surface. When pressed gently, the dough bounces back (see note 2).
Steam the buns
- Place the steaming basket onto a pot/wok filled with cold water. Start cooking with high heat (see note 3).
- Turn down to medium-low once the water is at a full boil. Count 10 mins from this moment (add 2 mins if your buns are bigger). Serve warm.
Store the buns
- Once completely cooled, place the buns in an airtight container/plastic bag. Keep in the fridge for up to 4 days or in the freezer for up to 2 months.
Reheat the buns
- Steam fridge-kept buns for 5 mins. If frozen, steam for 7 mins (without defrosting).
Notes
- Adjust flour and water amounts to achieve a medium-firm, smooth dough, as this depends on flour brand.
- Rest times vary with temperature; in cooler rooms, extend the resting period beyond 30 minutes.
- To keep buns' surfaces smooth while steaming with a metal steamer, wrap the lid with a clean tea towel to absorb condensation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6round
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 166kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 55mg | 2% |
| Potassium | 64mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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