Chinese Steamed Buns

Andy Anderson !


Chinese steamed buns, or Mantou’s are a staple in China. As a matter of fact I doubt if there a village anywhere in China that doesn’t serve some version of these great steamed buns.

They start off with my basic DIY Chinese Dough recipe (link is in the recipe), and then it’s all downhill from there… Well, pretty much.

I usually make these for breakfast, but I could eat them any time of the day (or night). And they are best served fresh, warm, and with some butter and/or jam.

Well, you ready… Let’s get into the kitchen.

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1 recipe of diy chinese dough: Chef Andy’s Class: Chinese Dough Recipe


Step 1 Direction Photo

1Prepare the DIY Chinese Dough recipe all they way through to the final rising.

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2Remove the dough from the bowl, and place on a lightly floured surface.

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3Cut the dough in half, and put the second half back in the bowl.

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4Roll the dough into a cylinder, about 1.5 inches thick.

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5Use a rolling pin to flatten the dough log out, to about 1/8 to 1/4 inch thick.

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6Using a pastry brush, brush some water over the surface of the flattened dough.

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7Roll the dough up, until it forms a log.

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8Cut off the ends, and then cut the log into equal pieces, or as equal as you can get.

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9Repeat the process for the other ball of dough.

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10Place them into a bamboo steamer, on pieces of parchment paper.

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11Chef’s Note: The parchment paper will keep them from sticking to the steamer.

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12Cover the steamer with the lid, and allow the buns to rest for about 30 minutes.

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13The buns should be about 1.5 times larger.

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14Steam over boiling water for 15 minutes.

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15Remove pan from the heat and allow then to sit, covered, for an additional 5 minutes.

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16Chef’s Note: This will prevent the buns from becoming soggy (I HATE a soggy bun).

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17Serve with some nice sweet butter, and/or a selection of jams and preserves. Enjoy.

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18Keep the faith, and keep cooking.

About this Recipe

Main Ingredient: Flour
Regional Style: Chinese
Dietary Needs: Vegetarian, Low Sodium, Soy Free
Other Tags: Quick & Easy, Heirloom