Mantou (馒头) – Steamed Buns

Mantou are steamed yeast buns without filling. In northern China they are on the table at many meals, the way a bowl of rice is in the south. The crumb is white, soft and fine, and the surface smooth and matte. You tear off pieces and dunk them in sauce or soup.

By Laura Chen· November 4, 2026

2 Std 10 Mintotal

12servings

170kcal

ChineseCuisine ›

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For a smooth surface, knead the dough vigorously for 5 minutes after the first rise and press out the air. Coarse air bubbles otherwise leave dents and craters on the buns. After steaming, leave the lid closed for 5 minutes. If you lift it right away, the buns collapse in the cold air and wrinkle.

From the same dough, you twist Hua Juan, the flower buns with scallions. With a meat filling, you shape it into Baozi. Cut open, fill mantou with Hong Shao Rou, the braised pork belly, and cucumber strips.

Image: AI-generated.

Mantou (馒头) – Steamed Buns

Name: Mantou Recipe: Steamed Chinese Yeast Buns
Prep time: 1 h 50 min
Cook time: 20 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Chinese
Ingredients: 500 g all-purpose flour (Type 405); 7 g instant yeast; 30 g sugar; 270 ml lukewarm milk; 1 tbsp neutral oil; 1/2 tsp baking powder

Laura Chen

Servings

Prep time

110 minutes

Cook time

20 minutes

Calories

170

Cuisine

Chinese

Ingredients

500 g all-purpose flour (Type 405)
7 g instant yeast
30 g sugar
270 ml lukewarm milk
1 tbsp neutral oil
1/2 tsp baking powder

Instructions

Dissolve the yeast and sugar in the lukewarm milk and let it sit for 5 minutes.
Mix the flour and baking powder in a bowl. Add the yeast milk and oil and knead everything for 10 minutes into a smooth, firm dough.
Cover the bowl and let the dough rise in a warm place for 60 minutes until doubled.
Knead the dough vigorously for 5 minutes until the cut surface looks fine-pored.
Roll it into a log of 4 cm in diameter and cut it into 12 pieces. Set each piece on a square of parchment paper.
Place the pieces in the steamer basket with space between them and let them proof covered for 20 minutes.
Set the basket over the pot of cold water, bring the water to a boil and steam the mantou for 15 minutes from the moment it boils.
Turn off the stove and leave the lid closed for 5 minutes. Then lift it off slowly.

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Mantou (馒头) – Steamed Buns

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