Chinese Steamed Buns (Mantou)
Recipe type: Bread
Serves: 8
  • 1½ cups all purpose flour
  • 1 teaspoon dry active yeast
  • ¼ cup + 2 tablespoons warm water (maybe more)
  • 2 tablespoons vegetable oil
  • 2½ tablespoons sugar
  1. Add warm water & yeast to your mixing bowl or breadmachine. Then add vegetable oil, sugar, & flour.
  2. Mix ingredients together. See if dough is too dry or wet. My dough was a little dry so I ended up adding a couple more tablespoons of water.
  3. Knead dough for several minutes using your favorite method until dough is elastic & soft.
  4. Roll into ball, cover, & let rise for about an hour.
  5. Roll dough out on a lightly floured surface into a rectangle about ¼" thick, then roll into a log.
  6. Cut into 1" slices. Place buns onto cut pieces of parchment paper (about 4x4") or cupcake liners & place into bamboo or metal steamer, cover let rise for 20-40 minutes.
  7. Fill wok or steaming pot with water, bring to boil & steam for 20-25 minutes or until center is cooked & they look set. (I took one out & cut it open to make sure it was done)
  8. Tilt lid around for a minute or two before opening so your buns don't sink.
  9. If your not quite ready to eat the buns, make sure there is still water in the pot & turn heat to lowest setting & let them stay warm until you are ready to eat. Don't forget to peel the parchment paper off the bottoms.