Deluxe Mantou 馒头 : The easiest steam bun ever!

AuthorYun Zhang JohnCategoryDifficultyBeginnerRating
ShareTweetSaveShareShare
Yields8 Servings
Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

Want make steam buns but don’t want to spend time kneading dough?

Like flavour packed, meat and veggie filled buns but don’t have the folding technique needed to fold the baozi 包子?

Want an easy solution for a nutritious breakfast?

Then this is the Mantou 馒头 recipe for you!….But what is a Mantou 馒头?

They are plain steamed buns originating from China, and unlike its more colourful cousin, the Baozi 包子, Mantous are not filled. They are ubiquitous as rice or noodles and are eaten as a starch component to accompany other more flavourful dishes like stir fries or soups.

However, this is not your average mantou! It’s peppered throughout with ingredients that would normally be found in the filling. There’s meat, veggies and eggs…making this a balance hand held meal all on its own.

Plus, they are so easy to make because the dough doesn’t require much handling and kneading. No filling and the simplest shaping technique make these buns super doper beginners friendly.

The toppings can be whatever you have!

I used a type of Chinese sausage called Lap Cheong 腊肠 in this version. This is a wind dried cured sausage from Canton region. It has a sweet and salty flavour profile and contains quite a bit of fat. As we are not steaming the buns for too long, it’s wise to cook these sausages before hand according to package directions.

Though, do not fret if you don’t have this ingredient. I’ve used hot dogs, ham or even Spam in its place and the results are very similar.

Same goes for the veggies. Use peppers, spinach or even corn! Adjust to your preference and what you’ve got on hand! This dough is super accommodating.

So the next time you have bits and pieces to use up in the fridge and/or want a few hours of passive cooking, Make this! You’ll definitely be please with the results.

Looking for more savoury or sweet steam bun recipes? Check out:

Juicy Beef & Vermicelli Buns 牛肉粉丝包
Healthy Veggie Steamed Buns 蔬菜包
Pumpkin Steam Buns with Pumpkin Filling
Saucy Meat Buns Saucy 酱肉包子
Longevity Peach Buns 壽桃包
Sesame Steamed Baos 黑芝麻包

You Will Need

 500 g All purpose flour
 170 ml Warm water150-170ml, adjust according to your dough and other ingredients added
 1 cup Finely diced carrot
 1 cup Finely diced Chinese sausageor hot dogs, ham, spam
 1 cup Chopped green onion
 5 g Instant dry yeast1 tsp
 6 g Sea salt1 tsp
 2 g Baking soda1/2 tsp
 2 Eggs

Instructions

1

Prep the meat and veggies by cutting them into very fine dices. Use a sharp chef's knife or food processor.

2

Then in a large mixing bowl, combine all the ingredients except the water. Mix to disperse so that the toppings are distributed evenly in the flour.

3

Slowly stream in the water, adding a bit at a time, mixing and then add again. This way, you can assess whether or not your dough requires the full amount. This will differ depending on your flour and the moisture content of the toppings you've included.

4

Bring the dough together with your hands using kneading techniques. Once it's formed a uniform ball of dough, you can stop. Brush some oil on the surface of the dough, leave it in the bowl, cover and leave to rise in a warm draft-free place. This can take anywhere between 1-1.5hr.

5

Once the dough has risen, take it out of the bowl onto a flour surface and knead for a couple minutes, using additional flour as need to prevent sticking.

6

Divide into 8 or 10 equal portions, then form each portion into a round ball, sing additional flour as need to prevent sticking. Line with parchment paper and leave again to rise, this time uncovered.

7

When the buns are ready to be steamed, put the steamer with lid on onto the heat on high. Once the steam penetrates the steamer, lower the heat to medium and steam for 10-12min.

8

Once cooking done, remove from heat but leave the lid on for another 2min. Then open and enjoy!

Ingredients

 500 g All purpose flour
 170 ml Warm water150-170ml, adjust according to your dough and other ingredients added
 1 cup Finely diced carrot
 1 cup Finely diced Chinese sausageor hot dogs, ham, spam
 1 cup Chopped green onion
 5 g Instant dry yeast1 tsp
 6 g Sea salt1 tsp
 2 g Baking soda1/2 tsp
 2 Eggs

Directions

1

Prep the meat and veggies by cutting them into very fine dices. Use a sharp chef's knife or food processor.

2

Then in a large mixing bowl, combine all the ingredients except the water. Mix to disperse so that the toppings are distributed evenly in the flour.

3

Slowly stream in the water, adding a bit at a time, mixing and then add again. This way, you can assess whether or not your dough requires the full amount. This will differ depending on your flour and the moisture content of the toppings you've included.

4

Bring the dough together with your hands using kneading techniques. Once it's formed a uniform ball of dough, you can stop. Brush some oil on the surface of the dough, leave it in the bowl, cover and leave to rise in a warm draft-free place. This can take anywhere between 1-1.5hr.

5

Once the dough has risen, take it out of the bowl onto a flour surface and knead for a couple minutes, using additional flour as need to prevent sticking.

6

Divide into 8 or 10 equal portions, then form each portion into a round ball, sing additional flour as need to prevent sticking. Line with parchment paper and leave again to rise, this time uncovered.

7

When the buns are ready to be steamed, put the steamer with lid on onto the heat on high. Once the steam penetrates the steamer, lower the heat to medium and steam for 10-12min.

8

Once cooking done, remove from heat but leave the lid on for another 2min. Then open and enjoy!

Deluxe Mantou 馒头 : The easiest steam bun ever!

2 thoughts on “Deluxe Mantou 馒头 : The easiest steam bun ever!”

Leave a Comment

Get notified of our Recipes