Steamed Mantou Buns
These buns are the foundation of many dishes, but they stand best on their own with a simple dipping sauce. The secret lies in kneading until the dough is entirely smooth, which gives the finished bun its characteristic elastic bite.
Commit to the knead
The texture depends on removing every air pocket during kneading. If your dough has lumps before it rises, it will have holes after it steams.
- Large mixing bowl
- Bamboo steamer
- Wok or wide pot
- Parchment paper squares
What goes in.
- 500gall-purpose flour
- 250mllukewarm water
- 5ginstant dry yeast
- 20gsugar
- 10mlneutral oil
The mirror-finish dough
Slice a small piece of dough; if the cut edge shows no visible air bubbles, it is ready. If you see holes, keep kneading until the cross-section is solid and porcelain-smooth.
The method.
Mix the dough
Dissolve sugar and yeast in the water. Gradually add flour and oil, stirring until a shaggy mass forms.
Knead
Turn onto a clean surface and knead for at least 10 minutes. The dough should be firm and smooth enough that it leaves the counter clean.
First proof
Cover with a damp cloth and let sit in a warm spot until doubled in size, roughly one hour.
Shape
Roll the dough into a long log and cut into twelve even pieces. Roll each piece between your palms into a tight, smooth sphere or an oblong cylinder.
Second proof
Place buns on parchment squares inside the steamer. Cover and let rest for 20 minutes until they look puffy and light to the touch.
Steam
Bring water to a boil. Place the steamer over the water. Steam on medium-high heat for 12 minutes. Turn off the heat and wait 3 minutes before lifting the lid.
Other turns to take.
Whole Wheat Mantou
Replace 150g of all-purpose flour with whole wheat flour for a nuttier, heartier bite.
Brown Sugar Mantou
Swap the white sugar for dark brown sugar to achieve a deeper color and mild molasses note.
When it doesn't go to plan.
Never lift the lid while the water is boiling; the drop in pressure will cause the buns to collapse and wrinkle.
If your kitchen is cold, proof the dough inside an oven with the light turned on.
Use a bamboo steamer rather than metal; the bamboo absorbs condensation, preventing water from dripping onto the buns and making them soggy.
The ones that keep coming up.
Why are my buns wrinkled after steaming?
Usually because the lid was opened too soon, or the dough was over-proofed before steaming.
Can I freeze these?
Yes. Let them cool completely, then store in an airtight bag. Steam for 5 minutes directly from frozen to reheat.
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