Easy Chinese Steamed Buns

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.

5 from 1 vote

Prepare to master the art of making incredibly fluffy Chinese Steamed Buns right in your own kitchen! These soft, slightly sweet, and delicious mantou bread rolls are perfect for soaking up savory sauces or enjoying on their own.

Prep Time30

Cook Time15

proofing and rising2

Total Time2 45

Course: Appetizers, Breads

Cuisine: Chinese

Servings: buns

Calories: 165kcal

Author: Kelly Bloom

Equipment

Asian Bamboo Steamer
3 Tier Stainless Steamer
Instant Pot

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

US Customary - Metric

Instructions

In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.
1 cup warm water, 1 tablespoon active dry yeast, 1 tablespoon granulated sugar
Add 2 ½ cups of the flour, vegetable oil, salt, and baking powder (if using) to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
2 ½ cups all-purpose flour, 1 tablespoon vegetable oil, ½ teaspoon baking powder
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.
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.
Gently punch down the risen dough. On a lightly floured surface, divide the dough into portions and roll into 8 equal portions and shape into round balls for simple mantou. For smaller buns, divide into 12 portions.
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.
To make spirals, roll a ball of dough into a long rope, then coil into a spiral.
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.
Conventional Steaming: 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.
INSTANT POT Instructions: Add 1 cup water to the Instant Pot. Add the steamer basket of mantou. Cover and seal. Set to LOW pressure for 3 minutes.
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.

Notes

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.

Nutrition