Traditional Steamed Buns (Mantou)
A good mantou relies on patience rather than complexity. When you master the rhythm of the rising dough, you end up with a bread that is clean, faintly sweet, and incredibly versatile.
Watch the dough, not the clock
Humidity and room temperature will dictate how fast your dough moves. Focus on the texture of the surface and how much it has expanded rather than following a rigid time limit.
- Bamboo steamer with lid
- Stand mixer or large mixing bowl
- Parchment paper squares
- Large wok or wide pot
What goes in.
- 500gAll-purpose flour
- 250mlWarm water
- 5gInstant yeast
- 20gGranulated sugar
- 10gNeutral oil
Knead until elastic
You must knead until the dough is completely uniform and smooth. Any air bubbles trapped near the surface during shaping will expand during steaming, leaving you with lumpy, uneven buns.
The method.
Dissolve
Mix the sugar, yeast, and warm water in a small bowl. Let it sit for five minutes until the top looks slightly foamy.
Mix
Combine flour and oil in your bowl. Pour in the yeast liquid and mix until a shaggy dough forms.
Knead
Work the dough on a flat surface for 10 minutes. It should be firm and bounce back immediately when poked.
Proof
Cover the dough and let it rest in a warm spot until it has grown to nearly double its size.
Shape
Punch down the dough to remove air, roll it into a long cylinder, and cut into 12 equal pieces. Fold the edges of each piece inward to form a smooth ball.
Secondary Proof
Place buns on parchment squares in the steamer. Let them rest for 20 minutes; they should look puffy and soft.
Steam
Bring water to a rolling boil. Steam over medium-high heat for 12 minutes. Turn off the heat but keep the lid closed for 3 minutes before removing.
Other turns to take.
Brown Sugar Buns
Replace granulated sugar with dark brown sugar for a deeper color and a subtle molasses note.
Scallion Mantou
Roll the dough out, brush with oil, sprinkle with salt and chopped scallions, then roll back into a log before cutting.
When it doesn't go to plan.
Never lift the lid while the buns are steaming; the drop in pressure will cause them to collapse.
Use a bamboo steamer rather than metal to prevent condensation from dripping onto the buns and creating soggy spots.
If your flour is very dry, add an extra tablespoon of water at a time until the dough pulls away cleanly from the sides of the bowl.
The ones that keep coming up.
Why did my buns wrinkle after steaming?
Usually, this happens because the buns were steamed at too high a heat or the lids were lifted too quickly at the end, causing a rapid temperature change.
Can I store these?
Yes. Once completely cool, place them in an airtight bag and freeze. Steam them directly from frozen for 5 to 7 minutes to reheat.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe