Easy Chinese Steamed Buns
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.
Servings: 8 buns
Calories: 165kcal
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.
Nutrition
Serving: 1bun | Calories: 165kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 28mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.001mg | Calcium: 21mg | Iron: 2mg
