Chinese Steamed Buns (馒头/Mantou; with sourdough discard option!)
Chinese steamed buns, or mantou (馒头), are a staple food in China. Mantou usually refers to plain steamed buns while filled buns are called baozi (包子). Flower rolls (花卷) are like an intermediate since they have filling, but it’s sealed on the inside. Check out my recipe for scallion or sweet sesame flower rolls! This recipe uses only 3 basic ingredients and is easily adaptable.
Ingredients
- Flour: All-purpose flour is best in this recipe. You can also substitute up to half the flour with whole wheat flour, though the mantou may have a coarser texture and not rise as high.
- Water/milk: You can use water for the most basic mantou, or you can replace the water with milk for a fluffier texture. A combination of the two liquids works as well. During colder months, use warm water/milk (95-99 °F/35–37 °C) to help speed up fermentation. Any type of milk works. Liquid that is too hot will kill the yeast.
- Yeast: Mantou are leavened with yeast, and it’s important the yeast is alive. If you are unsure whether your yeast is active, test it by stirring it into the water/milk and waiting 5-10 minutes. It should bloom, or foam slightly. If it doesn’t, your yeast is probably dead and will not work.
- Sourdough discard: To use 100g of sourdough starter, use 450g of flour and 250-260g water/milk.
- Salt (optional): Salt isn’t required to make mantou, but like with all doughs, adding a pinch of salt can improve the flavor and dough structure. Only add up to one teaspoon of salt—too much can inhibit the yeast and interfere with fermentation.
- Sugar (optional): Sugar also isn’t required in mantou, but if you want to make sweet mantou or just add some more flavor, you can add some sugar (white or brown works). A tablespoon is enough if you don’t want a sweet taste, but for a pronounced sweetness, you made need up two tablespoons or more.
Similar Recipes
- Chinese Flower Rolls (花卷): same dough, but with scallion or sesame filling!
- Chive, Egg, and Mushroom Pockets (韭菜盒子): if you have extra mantou dough, you could use it here.
- Soft Scallion Flatbread: you can also use extra dough here!
Chinese Steamed Buns (Mantou)
Course: Bread and Bao, ChineseCuisine: ChineseDifficulty: EasyServings
16
mantouPrep time
15
minutesCooking time
20
minutesResting time
1.5
hoursIngredients
500g all-purpose flour (450g if using 100g sourdough discard)
300-310g milk, warm (95-99 °F/35–37 °C) during winter (250-260g if using 100g sourdough discard)
7g (2¼ tsp or 1 packet) instant yeast
5g (1 tsp) salt, optional
10g (1 tbsp) sugar, optional
100g sourdough discard, optional
Directions
- By hand, in a mixer, or in a bread machine: Mix all the ingredients together and knead until the dough comes together into a smooth ball. If kneading by hand, you can let the dough rest for 5-10 minutes after it forms a rough ball, then continue kneading.
- Let the dough rise, covered, for about 1-1½ hours until it is puffy (though not necessarily doubled).
- Deflate the dough on a lightly floured/un-floured surface. Divide it into 16 pieces (or however many buns you want to make). Make each piece into a rough bun shape by tucking in the corners. Make sure to pop the air bubbles from the first rise since remaining bubbles can cause the bun to collapse after steaming.
- To form each piece into a bun shape, cup your hand over the dough and move it in circles to shape the dough. The dough should stick a bit to the board (this is why you don’t want too much flour) and gather itself into a round shape around that point. See video below.
- Place each bun on a piece of parchment paper and put it in a steamer. If you are using a metal steamer, you can also oil the base of the steamer and place the bun directly on it. Leave space in between the buns for them to expand.
- Let the buns rest in the steamer for 30-45 minutes depending on the temperature. They should look slightly puffier and when poked, the indentation should spring back slowly. Do not overproof them, as this can cause the buns to collapse after steaming.
- Place the steamer over water and boil the water, starting on high heat and turning the heat down to medium-low as soon as the water starts boiling. Steam for 20 minutes (about 15 minutes after the water boils). It can be hard to tell when buns are done but my trick is to feel whether the tops are sticky (don’t confuse this with moisture!). It’s better to err on the side of overcooked than raw.
- Turn off the heat and let the buns sit for 5-10 minutes to prevent collapse. Serve warm and enjoy!
Recipe Video (made for raisin-whole-wheat mantou)
Notes
- All flours are different, so adjust the amount of water until you reach a smooth, soft dough like shown.
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