Soft mantou steamed buns
Mantou are plain steamed wheat buns with no filling to hide the texture.
- Prep
- 25 min
- Cook
- 15 min
- Rest / wait
- 40 min
- Total
- 1 hr 20 min
- Makes
- Makes 6 buns
Your new skill: Allow the resting time and work carefully through shaping or assembly.
Mantou are plain steamed wheat buns with no filling to hide the texture. Smooth kneading and a patient rest help make them light.
Your ingredients
Get ready: Bowl, kitchen scales, paper squares and covered steamer.
- 250 g plain flour
- 1 tsp fast-action dried yeast
- ¾ tsp baking powder
- 1 tbsp sugar, or less to taste
- 130 ml lukewarm water, adjusted slightly as needed
Let’s make it
-
Combine the dough
Mix flour, yeast, baking powder and sugar. Gradually add lukewarm water and bring together into a medium-firm dough. Cover and rest for 10 minutes.
-
Knead smooth
Knead again until very smooth, adjusting with only a little flour or water if necessary.
-
Shape six buns
Divide into six equal pieces. Fold each piece inward to make a smooth outside, then roll gently between your palms into a slightly tall ball.
-
Let them puff
Set on paper squares in the steamer with room between. Rest about 30 minutes until a little larger, smooth and springy when pressed gently.
-
Steam through
Set the basket over cold water and heat. Once boiling, reduce to medium-low and steam for 10 minutes, longer if needed until no raw dough remains inside. Lift the lid away from your face and serve warm.
What to try next
For another kitchen idea, explore Crunchy smashed cucumber salad and Classic egg-drop soup.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout. Freeze spare cooked portions promptly if you need longer, thaw in the fridge and reheat until hot through.
Cooked it? Give your chef panda a kitchen win.
