Chinese Steamed Buns (Mantou)
4 servings
210 minutes
Chinese steamed buns (Mantou) are a traditional dish of Chinese cuisine known for their airy, tender texture and mild flavor. Historically, these buns served as a staple food for millions of people, replacing bread in daily life. Their preparation requires patience: the dough is kneaded by hand, allowed to rise for a long time, and carefully worked to eliminate bubbles, creating a perfectly smooth structure. Mantou are steamed, making them particularly light and soft. They pair wonderfully with Chinese dishes—either as a standalone side or as a base for fillings. Chewy and slightly sweet, they absorb sauces well and their neutral taste allows enjoyment of all nuances of Chinese gastronomy. These buns are not just food but a symbol of warmth and family traditions.
1
Dissolve yeast in 100 g of water completely. Then pour this yeast mixture into the flour and mix. Gradually add the remaining water and knead the dough. Knead until all the flour is absorbed. The dough is very stiff and difficult to knead, but do not add more water. After kneading, let it rest for 15 minutes in a bowl covered with a lid.
- Water: 220 ml
- Dry yeast: 6 g
- Wheat flour: 500 g
2
Then take out the dough, knead it well again, and let it rise for 2-3 hours. Or until it doubles in size.
- Wheat flour: 500 g
3
The next step is to get rid of all the bubbles formed in the dough. For this, a pasta machine can be used - the dough should be passed through the press 5-6 times in rolling mode. If there is no pasta machine, you can simply roll out the dough thinly several times, folding and rolling it again. The dough whitens and becomes smooth. In the end, a ball of dough with almost no bubbles should result.
- Wheat flour: 500 g
4
Next, roll the dough into a long rope and cut it into 16 pieces. Or weigh the buns like I did — about 44-45 grams each. Shape the buns and let them rest for about 20 minutes on a board (to prevent drying out, cover with plastic wrap or a light, slightly damp towel). I placed the buns in a steamer for resting, lining the bottom with baking paper.
- Wheat flour: 500 g
5
Cook on low steam for 15-20 minutes. I have a regular bamboo steamer. I put the pot on the fire. When the water boils, I reduce the heat and place the two-tier bamboo steamer with the buns on top. Cover it with a lid. Do not open the lid while cooking. Turn off the heat after 15-20 minutes.
- Water: 220 ml
6
Open the lid 3-5 minutes after turning off the heat. This is a mandatory condition. Otherwise, the buns may shrink. Let them cool completely. When hot, they are slightly sticky, like the crumb of fresh bread.
- Salt: 3 g