Easy Chinese Steamed Buns

Name: Easy Chinese Steamed Buns
Prep time: 30 min
Cook time: 15 min
Total time: 165 min
Ingredients: 1 cup warm water (105-110°F / 40-46°C); 1 tablespoon active dry yeast; 1 tablespoon granulated sugar; 2 ½ cups all-purpose flour (plus more for dusting); 1 tablespoon vegetable oil; ½ teaspoon salt; ½ teaspoon baking powder (optional, for extra fluffiness)

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Make soft and fluffy Chinese Steamed Buns, a staple in Asian cuisine. These versatile buns are perfect for soaking up the delicious sauces from dishes like Honey Garlic Chicken Stir Fry, Subgum Wonton Soup, or our copycat Panda Express Beef Broccoli recipe.

Two Chinese steamed buns stacked on a white plate, with wooden chopsticks beside them. In the background, a bamboo steamer holds more Chinese steamed buns and a flower-shaped bun on a light surface.

Learning to make these at home is fun, and opens up a world of culinary possibilities.

Why This Recipe Steamed Bun Recipe Works

This Chinese steamed buns recipe is excellent for its versatility. These soft buns pair well with many main dishes and are perfect for soaking up savory sauces from soups. You can even fill them to create delicious bao bun snacks.

Amazingly Soft and Fluffy Texture: These buns come out incredibly tender and airy, making them a joy to eat.
Highly Versatile: They are the perfect side for your favorite Asian dishes, accompanying soups, or being filled with sweet or savory fillings for delicious bao bun snacks.
Rewarding to Make: The process of creating these beautiful, pillowy buns from scratch is satisfying and surprisingly simple.

Ingredients Overview

To make these Chinese steamed buns, you'll typically need all-purpose flour, yeast, sugar, a bit of baking powder, and water or milk. These simple ingredients combine to create a soft, pliable dough. This dough is then steamed to achieve its characteristic fluffy texture.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

A flat lay of labeled baking ingredients: a bowl of flour, a cup of vegetable oil, a small bowl of sugar, a bowl of water, a dish with baking powder and salt, measuring spoons, and a small dish of yeast on a light surface.

How To Make Chinese Mantou Buns

Making these steamed buns starts by making a simple yeast dough, kneading it until smooth, and then shaping it. These shaped buns are then steamed until they become incredibly fluffy and tender.

A gray bowl filled with flour and partially mixed dough for Chinese steamed buns sits on a light surface, with a pair of wooden chopsticks resting inside. A white cloth is placed nearby.

Step 1: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

Step 2: Add 2 ½ cups of the flour, vegetable oil, and baking powder (if using) to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.

A white bowl with risen bread dough, perfect for making Chinese steamed buns, sits on a light surface, with a small pile of flour nearby.

Step 3: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually adding more flour if needed, until the dough is smooth, elastic, and no longer sticky.

Step 4: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Eight evenly spaced dough balls, resembling Chinese steamed buns, are arranged in two vertical columns on a white, lightly textured surface.

Step 5: Gently punch down the risen dough. On a lightly floured surface, divide the dough into portions and roll into 8 equal portions. Shape into round balls for simple steamed mantou buns.

A knife making four evenly spaced cuts on a round ball of dough for chinese steamed buns, placed on a white surface.

Step 6: Or, to make flowers, use a sharp knife and make four cuts into the ball (positions 12, 3, 6, and 9 like on the face of a clock), not quite to the center. Gently press down on the ball and shape the four petals as you like. Set a few sesame seeds in the center.

Six pieces of unbaked dough, resembling balls, spirals, and flower-like forms, are arranged on a white parchment-lined surface. Two dough pieces, similar to Chinese steamed buns, are decorated with seeds in the center.

Step 7: To make spirals, roll a ball of dough into a long rope, then coil into a spiral.

Two round bamboo steamers lined with mesh hold unsteamed dough shapes—like a ball, a spiral, and a flower—that will soon become delicious Chinese steamed buns on a light surface.

Step 8: Place the shaped buns on individual squares of parchment paper (this prevents sticking to the steamer). Arrange them in a steamer basket, ensuring there's space between each bun for expansion. Cover the steamer and let the buns rise for another 20-30 minutes, or until puffy.

Step 9: Bring water in your steamer pot to a rolling boil. Place the steamer basket with the buns over the boiling water. Steam for 10-15 minutes, depending on the size of your buns. Avoid lifting the lid during steaming.

Step 10: Turn off the heat and let the buns sit in the covered steamer for 5 minutes before carefully removing the lid. This prevents them from deflating. Transfer to a wire rack to cool slightly before serving.

INSTANT POT Steaming

Add 1 cup water to the Instant Pot. Add the steamer basket of buns. Close the Instant Pot lid and make sure the steam release handle is set to "Sealing." Press the "Steam" button and set the timer for 8-12 minutes for fresh, raw buns (time can vary based on size and thickness).

Once the steam cycle is complete, allow for a Natural Release (NR) for about 5 minutes, then carefully turn the steam release handle to "Venting" for a Quick Release (QR) of any remaining pressure. Open and serve.

Serving Suggestions

Chinese steamed buns are a wonderful accompaniment to many meals. They're perfect for soaking up the rich sauces from our copycat Panda Express String Bean Chicken, or a flavorful Korean Beef Bulgogi. You can also enjoy them alongside a comforting bowl of hot and sour soup.

A bamboo steamer lined with cloth holds several chinese steamed buns in different shapes, including round, spiral, and flower-like forms. The chinese steamed buns appear soft and freshly cooked.

Substitutions and Variations

Here are a few delicious variations or substitutions when making this recipe.

Flour Alternatives: While all-purpose flour is typically used, you can use low-gluten flour or cake flour for an even softer, more tender bun.
Sweetener Swaps: You can easily adjust the sweetness. Substitute granulated sugar with honey for a different flavor profile.
Milk Instead of Water: For richer buns, replace the water with milk or add a tablespoon of condensed milk to the dough.
Fancy Shapes & Colors: To make our Pink Rose Mantou Buns, incorporate a small amount of red or pink gel food coloring (or beet powder if you prefer no dyes) into a portion of the dough when kneading.

Tips for Success

Here are a few tips for making this recipe:

Knead for Smoothness and Elasticity: For nice fluffy buns, thorough kneading is essential. Knead the dough until it's very smooth, elastic, and no longer sticky. This develops the gluten, which traps steam and creates that desired airy texture.
Proper Proofing: Don't rush the proofing process. The dough should double in size during the first rise and become visibly puffy during the second proof after shaping. Proper proofing is key to light, airy buns.
Don't Overcrowd the Steamer: Give your buns plenty of space in the steamer basket. Overcrowding can prevent even cooking and proper expansion, leading to dense or misshapen buns. Steam in batches if necessary.
Line Your Steamer: Always line your steamer basket or rack with parchment paper, especially perforated parchment. This prevents the buns from sticking and allows steam to circulate properly, ensuring even cooking. You can also use parchment paper squares for each bun.
Avoid Peeking: Resist the temptation to peek! Keep the steamer lid on tightly during the entire steaming process. Lifting the lid too early can cause a sudden drop in temperature, making the buns collapse.

Storage Options

Refrigeration: Store cooled, baked buns in an airtight container or a resealable plastic bag at room temperature for up to 2-3 days. For slightly longer freshness, you can refrigerate them for up to 5 days. They might firm up a bit in the fridge.
Freezing: Once completely cooled, these buns freeze wonderfully. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container, separated by parchment paper to prevent sticking. Freeze for up to 2-3 months.
Microwave Reheating: For a quick reheat, wrap a single bun loosely in a damp paper towel and microwave for 15-30 seconds (for a fresh bun) or 45-60 seconds (for a frozen bun), or until heated through. Be careful not to overcook, as they can become tough.

Frequently Asked Questions

What kind of flour is best for fluffy buns?

For the softest, most tender buns, all-purpose flour or low-gluten flour (like cake flour) is ideal. Bread flour can be used, but it might result in a slightly chewier bun.

Is the dough supposed to be sticky after kneading?

A slightly sticky dough is often normal for steamed buns, contributing to their soft texture. Avoid adding too much extra flour, as this can make the buns dense. Continue kneading until the dough is smooth and elastic, even if it's still a little tacky.

How do I get my buns to be perfectly smooth?

Thorough kneading until the dough is very smooth and elastic is important. You can also re-knead briefly after the first rise to knock out any large air bubbles.

Why did my buns deflate after steaming?

The most common cause of collapse is lifting the steamer lid too soon. Resist the temptation to peek! Let the buns steam for the full recommended time, and then turn off the heat and let them rest in the steamer for an additional 2-5 minutes with the lid on before opening.

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Three Chinese steamed buns of different shapes rest on a light surface-one round, one twisted like a rose, and one flower-shaped with seeds on top; a white cloth is partially visible in the corner.

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