Name: Chinese Steamed Buns (Mantou) Recipe
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 3/4 cup (180 ml) whole milk (110°F or 43°C); 1 1/2 teaspoon (6 g) active dry yeast or instant yeast; 2 cups (300 g) all-purpose flour; 3/4 cup (100 g) wheat starch; 1/2 cup (70 g) powdered sugar; 2 teaspoon (10 g) baking powder; 1/4 teaspoon salt; 1 tablespoon (15 g) vegetable shortening; 1 large egg white (room temperature); 1 tablespoon (15 g) vegetable oil

Jump to Recipe· 4.3 from 5 reviews

If you’re craving something soft, fluffy, and utterly addictive, you’re going to love this Chinese Steamed Buns (Mantou) Recipe. These pillowy buns are a traditional staple that feel like a warm hug in every bite. Whether you’re new to making steamed buns or already a fan, this recipe captures the perfect balance of sweetness, tenderness, and subtle richness that makes mantou a beloved classic. It’s a delightful experience from the gentle kneading of dough to the magical moment they rise in the steamer, filling your kitchen with an irresistible aroma that will have everyone asking for more.

Ingredients You’ll Need

A large, smooth, and light beige dough ball sits in a clear glass bowl that is placed on a white marbled surface. The dough has risen well, showing a soft, slightly domed texture with small air bubbles visible inside and around the edges through the transparent bowl. The background features a white tiled wall, which contrasts softly with the dough’s pale color. The scene is well-lit with natural light, giving the dough a fresh and airy appearance. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chinese Steamed Buns (Mantou) Recipe lies in its simplicity; every ingredient works together to create a beautifully soft and slightly sweet bun with just the right texture and color. These common pantry staples are the building blocks for your perfect batch of mantou.

Whole milk (3/4 cup, 180 ml): Warmed to 110°F to activate the yeast, providing moisture and tenderness.
Active dry yeast (1 1/2 tsp): The magic agent that makes the buns rise and become fluffy.
All-purpose flour (2 cups, 300 g): The main structure builder, giving the dough strength without heaviness.
Wheat starch (3/4 cup, 100 g): Key to achieving that soft, slightly chewy texture unique to mantou.
Powdered sugar (1/2 cup, 70 g): Adds just the right touch of sweetness and helps with browning.
Baking powder (2 tsp): Provides additional lift for an even lighter crumb.
Salt (1/4 tsp): Balances sweetness and enhances the overall flavor.
Vegetable shortening (1 tbsp): Keeps the buns moist and tender by adding richness.
Large egg white (1, room temperature): Combined with oil to create a smooth, pliable dough.
Vegetable oil (1 tbsp): Works with the egg white to add tenderness and prevent sticking.

How to Make Chinese Steamed Buns (Mantou) Recipe

Step 1: Prepare the yeast mixture

Start by warming your milk to a cozy 110°F (43°C) — just the right temperature to wake up your yeast without killing it. Stir in the active dry yeast, cover the mixture, and let it sit for about 10 minutes. You’ll know it’s ready when the surface bubbles with a frothy foam, signaling your yeast is alive and ready to work its magic.

Step 2: Sift and combine the dry ingredients

Sifting is key here to ensure your flour, wheat starch, powdered sugar, baking powder, and salt are evenly incorporated and aerated. This step sets the stage for the fluffiness of the Chinese Steamed Buns (Mantou) Recipe by preventing clumps and making mixing easier.

Step 3: Add the shortening

While mixing at low speed, add the vegetable shortening in small bits. Use your hands to gently break it down if needed — this fat contributes subtle richness and tenderness that makes each mantou so soft.

Step 4: Liquify the egg white with oil

In a separate bowl, whisk your egg white with vegetable oil until fully combined. This silky mixture will help bind the dough and add moisture, giving the buns their smooth surface.

Step 5: Knead all the mixtures together

Pour your yeast-milk mixture and the egg-oil blend into the dry ingredients while mixing on low. After 30 seconds, increase the speed to medium and knead for about 5 minutes until the dough forms a smooth, tacky ball that no longer sticks to the bowl. If the dough feels too dry, add a splash of water; if sticky, a sprinkle of flour will do the trick. This kneading stage is crucial to develop gluten for structure and elasticity.

Step 6: Shape the dough into a ball

Gently knead the dough by hand for one minute until perfectly smooth. Then place it in a lightly greased bowl, cover it, and prepare for the exciting rise ahead.

Step 7: Proof the dough

Let your dough rest in a warm spot (around 100°F or 37°C) for 1 to 2 hours. Patience is rewarded here, as the dough doubles in size and develops that airy lightness you’re aiming for.

Step 8: Divide and roll the dough

After proofing, punch down gently and split the dough into 10 to 12 equal pieces depending on your preferred bun size. Quickly roll each piece into a smooth ball — be careful not to overwork the dough or your buns will lose that delicate softness.

Step 9: Let the buns rest

Place each bun on a parchment square or cupcake liner, cover with a dish towel, and let rest for 15 minutes. This short rest helps relax the dough and prevent shrinking during steaming.

Step 10: Steam the buns

Prepare your steamer by covering the lid with a dishcloth to catch drips. Boil water, then place buns about 2 inches apart inside. Steam on medium heat for 10 to 12 minutes. After steaming, leave buns inside for 1 minute to avoid wrinkling caused by sudden temperature changes. Steam in batches if necessary, keeping unsteamed buns covered to slow yeast activity.

Step 11: Serve immediately

These buns are best enjoyed fresh and warm from the steamer, steaming soft and lightly sweet with a delicate, cloud-like texture that disappears too quickly.

How to Serve Chinese Steamed Buns (Mantou) Recipe

Two halves of a soft, steamed bun with a light cream color and fluffy, airy texture sit side by side on a simple white plate. The inside of the bun shows delicate layers and wispy crumb details, emphasizing its softness. The plate rests on a light beige cloth with fringed edges, placed on a white marbled surface. In the background, a blurred wooden steamer adds a warm tone to the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it simple and classic by brushing your warm mantou with a touch of melted butter or honey glaze to elevate the sweetness and add a slight sheen. Toasted sesame seeds sprinkled on top also add a delightful nutty crunch that pairs beautifully with the soft bun.

Side Dishes

These buns shine as a neutral companion to savory dishes like braised pork belly or spicy Sichuan chicken. They also work wonderfully alongside soups such as hot and sour or congee, soaking up flavorful broths like little sponges of deliciousness.

Creative Ways to Present

For a fun twist, slice mantou and toast them to create crispy sandwich buns or serve with sweet fillings like red bean paste for a dessert version. You can also pair steamed buns with fillings such as barbecued pork or fried mushrooms for a quick, homemade bao-like treat.

Make Ahead and Storage

Storing Leftovers

If you have leftover Chinese Steamed Buns (Mantou), simply place them in an airtight container and store in the refrigerator for up to 2 days. This helps preserve freshness and prevents them from drying out.

Freezing

For longer storage, freezing mantou is your best friend. Wrap each bun individually in plastic wrap and place in an airtight bag. Freeze for up to one month. When ready to eat, steam directly from frozen for a few extra minutes until fully heated through.

Reheating

The best way to reheat your mantou is by steaming again — this method revives their signature fluffy texture. Alternatively, microwave wrapped in a damp paper towel for about 20 seconds, but steaming is always preferred for keeping them soft.

FAQs

What is the difference between mantou and baozi?

Mantou are plain steamed buns without filling, while baozi always contains some kind of savory or sweet filling. Mantou serves as a versatile side or snack, whereas baozi is more of a complete bite with filling inside.

Can I use instant yeast instead of active dry yeast in this recipe?

Yes! Instant yeast works perfectly but tends to activate quicker. You only need to let it sit for 2 to 3 minutes with warm milk to check if it’s alive. Adjust resting times accordingly during proofing.

Why add wheat starch to the dough?

Wheat starch helps create the distinctive soft and slightly chewy texture of mantou that plain flour alone cannot achieve. It lightens the dough and enhances the delicate crumb.

What temperature should the milk be to activate the yeast?

Warm the milk to about 110°F (43°C). This temperature wakes up the yeast gently without killing it, ensuring a good rise for your dough.

Can I replace shortening with butter or oil?

Shortening is ideal for mantou because it has a neutral flavor and solid texture at room temperature helping the dough stay tender. Butter can be used but will impart a richer flavor and may slightly alter texture; vegetable oil alone won’t provide the same softness.

Final Thoughts

Your journey to creating the perfect Chinese Steamed Buns (Mantou) Recipe is sure to impress not only your taste buds but also anyone lucky enough to share them with you. This recipe strikes a beautiful balance of simplicity and tradition wrapped in a fluffy, warm bun that feels like comfort on a plate. Give it a try and enjoy the cozy satisfaction of homemade mantou fresh from your steamer!