Learn to make soft, pillowy Chinese Steamed Buns right in your own kitchen. These classic mantou are a delicious reminder that great bread can be steamed to fluffy perfection. Once you master the basic dough, try our rosebud-shaped mantou buns for a beautiful twist on this traditional favorite.
Why This Recipe Works
This Chinese steamed buns recipe is excellent for its versatility. These soft buns pair well with many main dishes and are perfect for soaking up savory sauces from soups. You can even fill them with our BBQ pulled pork to create delicious bao bun snacks.
- Amazingly Soft and Fluffy Texture: These buns come out incredibly tender and airy, making them a joy to eat.
- Highly Versatile: They are the perfect side for your favorite Asian dishes, accompanying soups, or being filled with sweet or savory fillings for delicious bao bun snacks.
- Rewarding to Make: The process of creating these beautiful, pillowy buns from scratch is satisfying and surprisingly simple.
Ingredients Overview
To make these Chinese steamed buns, you'll typically need all-purpose flour, yeast, sugar, a bit of baking powder, and water or milk. These simple ingredients combine to create a soft, pliable dough. This dough is then steamed to achieve its characteristic fluffy texture.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chinese Mantou Buns
Making these steamed buns starts by making a simple yeast dough, kneading it until smooth, and then shaping it. These shaped buns are then steamed until they become incredibly fluffy and tender.
Step 1: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
Add 2 ½ cups of the flour, vegetable oil, and baking powder (if using) to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
Step 2: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually adding more flour if needed, until the dough is smooth, elastic, and no longer sticky.
Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 3: Gently punch down the risen dough. On a lightly floured surface, divide the dough into portions and roll into 8 equal portions. Shape into round balls for simple steamed mantou buns.
Step 4: Or, to make flowers, use a sharp knife and make four cuts into the ball (positions 12, 3, 6, and 9 like on the face of a clock), not quite to the center. Gently press down on the ball and shape the four petals as you like. Set a few sesame seeds in the center.
Step 5: To make spirals, roll a ball of dough into a long rope, then coil into a spiral.
Step 8: Place the shaped buns on individual squares of parchment paper (this prevents sticking to the steamer). Arrange them in a steamer basket, ensuring there's space between each bun for expansion. Cover the steamer and let the buns rise for another 20-30 minutes, or until puffy.
Step 9: Bring water in your steamer pot to a rolling boil. Place the steamer basket with the buns over the boiling water. Steam for 10-15 minutes, depending on the size of your buns. Avoid lifting the lid during steaming.
Step 10: Turn off the heat and let the buns sit in the covered steamer for 5 minutes before carefully removing the lid. This prevents them from deflating. Transfer to a wire rack to cool slightly before serving.
INSTANT POT Steaming
Add 1 cup water to the Instant Pot. Add the steamer basket of buns. Close the Instant Pot lid and make sure the steam release handle is set to "Sealing." Press the "Steam" button and set the timer for 8-12 minutes for fresh, raw buns (time can vary based on size and thickness).
Once the steam cycle is complete, allow for a Natural Release (NR) for about 5 minutes, then carefully turn the steam release handle to "Venting" for a Quick Release (QR) of any remaining pressure. Open and serve.
Serving Suggestions
Chinese steamed buns are a wonderful accompaniment to many Asian themed meals. They're perfect for soaking up the rich sauces, and go perfectly with soups. You can also enjoy them as appetizers or snacks.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Flour Alternatives: While all-purpose flour is typically used, you can use low-gluten flour or cake flour for an even softer, more tender bun.
- Sweet twist: Add a tablespoon of honey or sugar to the dough for a slightly sweeter mantou.
- Flavored buns: Mix in matcha, cocoa powder, or pumpkin puree for a fun twist on the classic flavor.
- Filled buns: Stuff with sweet red bean paste, custard, or savory fillings like barbecue pork.
- Mini version: Make smaller buns for bite-sized snacks or sliders perfect for parties.
Tips for Success
Here are a few tips for making this recipe:
- Warm liquids: Make sure your milk or water is warm, not hot, to activate the yeast without killing it.
- Knead thoroughly: Knead the dough until smooth and elastic for a light, airy texture.
- Proof properly: Allow the dough to rise until doubled in size for the best soft, pillowy results.
- Steam gently: Keep the water at a gentle simmer and avoid letting the steam touch the buns directly to prevent sogginess.
- Line Your Steamer: Always line your steamer basket or rack with parchment paper, especially perforated parchment. This prevents the buns from sticking and allows steam to circulate properly, ensuring even cooking. You can also use parchment paper squares for each bun.
- Avoid Peeking: Resist the temptation to peek! Keep the steamer lid on tightly during the entire steaming process. Lifting the lid too early can cause a sudden drop in temperature, making the buns collapse.
Storage Options
- Refrigeration: Store cooled, baked buns in an airtight container or a resealable plastic bag at room temperature for up to 2-3 days. For slightly longer freshness, you can refrigerate them for up to 5 days. They might firm up a bit in the fridge.
- Freezing: Once completely cooled, these buns freeze wonderfully. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container, separated by parchment paper to prevent sticking. Freeze for up to 2-3 months.
- Microwave Reheating: For a quick reheat, wrap a single bun loosely in a damp paper towel and microwave for 15-30 seconds (for a fresh bun) or 45-60 seconds (for a frozen bun), or until heated through. Be careful not to overcook, as they can become tough.
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Frequently Asked Questions
For the softest, most tender buns, all-purpose flour or low-gluten flour (like cake flour) is ideal. Bread flour can be used, but it might result in a slightly chewier bun.
A slightly sticky dough is often normal for steamed buns, contributing to their soft texture. Avoid adding too much extra flour, as this can make the buns dense. Continue kneading until the dough is smooth and elastic, even if it's still a little tacky.
Thorough kneading until the dough is very smooth and elastic is important. You can also re-knead briefly after the first rise to knock out any large air bubbles.
The most common cause of collapse is lifting the steamer lid too soon. Resist the temptation to peek! Let the buns steam for the full recommended time, and then turn off the heat and let them rest in the steamer for an additional 2-5 minutes with the lid on before opening.
Bread Recipes From Around The World
Get the Recipe!
Easy Chinese Steamed Buns
Ingredients
- 1 cup warm water 105-110°F / 40-46°C
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 2 ½ cups all-purpose flour plus more for dusting
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon baking powder optional, for extra fluffiness
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.1 cup warm water, 1 tablespoon active dry yeast, 1 tablespoon granulated sugar
- Add 2 ½ cups of the flour, vegetable oil, salt, and baking powder (if using) to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.2 ½ cups all-purpose flour, 1 tablespoon vegetable oil, ½ teaspoon baking powder
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually adding more flour if needed, until the dough is smooth, elastic, and no longer sticky.
- Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough. On a lightly floured surface, divide the dough into portions and roll into 8 equal portions and shape into round balls for simple mantou. For smaller buns, divide into 12 portions.
- To make flowers, use a sharp knife and make four cuts into the ball (positions 12, 3, 6, and 9 like on the face of a clock), not quite to the center. Gently press down on the ball and shape the four petals as you like. Set a few sesame seeds in the center.To make spirals, roll a ball of dough into a long rope, then coil into a spiral.
- Place the shaped buns on individual squares of parchment paper (this prevents sticking to the steamer). Arrange them in a steamer basket, ensuring there's space between each bun for expansion. Cover the steamer and let the buns rise for another 20-30 minutes, or until puffy.
- Conventional Steaming: Bring water in your steamer pot to a rolling boil. Place the steamer basket with the buns over the boiling water. Steam for 10-15 minutes, depending on the size of your buns. Avoid lifting the lid during steaming.INSTANT POT Instructions: Add 1 cup water to the Instant Pot. Add the steamer basket of mantou. Cover and seal. Set to LOW pressure for 3 minutes.
- Turn off the heat and let the buns sit in the covered steamer for 5 minutes before carefully removing the lid. This prevents them from deflating. Transfer to a wire rack to cool slightly before serving.
Notes
- Warm liquids: Make sure your milk or water is warm, not hot, to activate the yeast without killing it.
- Knead thoroughly: Knead the dough until smooth and elastic for a light, airy texture.
- Proof properly: Allow the dough to rise until doubled in size for the best soft, pillowy results.
- Steam gently: Keep the water at a gentle simmer and avoid letting the steam touch the buns directly to prevent sogginess.
- Line Your Steamer: Always line your steamer basket or rack with parchment paper, especially perforated parchment. This prevents the buns from sticking and allows steam to circulate properly, ensuring even cooking. You can also use parchment paper squares for each bun.
- Avoid Peeking: Resist the temptation to peek! Keep the steamer lid on tightly during the entire steaming process. Lifting the lid too early can cause a sudden drop in temperature, making the buns collapse.
Kelly says
My family loved this!