Chinese mantou

Plain steamed buns with a smooth skin and fine crumb.

The cook opens the steamer to reveal six smooth white cooked mantou.
Makes
6 buns
Heat
Steady stovetop steam
Cooking time
10 min from boiling

Start over cold water; reduce heat once boiling.

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Chinese mantou

Makes
6 buns
Heat
Steady stovetop steam
Cooking time
10 min from boiling

Start over cold water; reduce heat once boiling.

China · Steamed breads

Chinese mantou

Plain steamed buns with a smooth skin and fine crumb.

Method

  1. 01 · Mix

    10 min rest; then knead

    Use: All dough ingredients

    Combine; knead briefly, cover, then knead until smooth.

    Ready when: Medium-firm dough

    A cook kneads one smooth ball of firm mantou dough on a worktop.
    01 Mix and kneadRest the dough briefly, then knead until smooth and medium-firm.

  2. 02 · Shape

    5 min

    Use: Dough

    Divide six ways. Tuck edges underneath and round; place on parchment in steamer.

    Ready when: Smooth surface

    The cook rounds the sixth bun beside five buns in a bamboo steamer.
    02 Shape six bunsMake six smooth rounds and place each on parchment in the steamer.

  3. 03 · Proof

    About 30 min at 25°C

    Use: Shaped buns

    Cover until slightly enlarged and springy.

    Ready when: Not doubled

    The cook lifts the bamboo lid to inspect six slightly enlarged unbaked buns.
    03 Proof gentlyLet the buns become slightly larger and springy without doubling.

  4. 04 · Steam

    10 min from boiling

    Use: Buns

    Set over cold water; bring to boiling, then reduce to steady steam.

    Ready when: Set and fluffy

    The cook opens the steamer to reveal six smooth white cooked mantou.
    04 Steam until fluffySteam until the buns are set and fluffy.

What to look for

StageLook / feel forNeeds attention
KneadEven, smooth skinCracks or dry flour
ProofSlightly larger and resilientLarge trapped bubbles

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Wrinkled bunsProof went too farSteam remaining buns soonerUse expansion, not a fixed clock
Dense crumbInsufficient riseExtend next batch’s proofCheck yeast freshness
Wet patchesLid condensationLift lid away from bunsUse bamboo or securely wrap metal lid; keep cloth clear of heat

Plain round version. Spoon quantities use 5 mL teaspoons. Do not replace baking powder with baking soda.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
FlourPlain wheat flourNo brand specifiedtype required
LeaveningInstant yeast and baking powderNo brand specifiedtype required
IngredientAlternative / ratioAdjust handlingLikely outcome
All-purpose flourLower-protein cake flourSame weight as a starting trialAdjust water to a firm doughSofter, less elastic crumb; not a gluten-free swap
Instant yeastActive dry yeastSame teaspoon measure per base authorHydrate as packet directsRise timing may change

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Both use one final proof. Their leaveners and post-steam advice differ; retain the complete quick method above.

Cook / recipeUseWhat differs
Wei GuoRed House SpiceMantou (馒头), Chinese steamed bunsBaseYeast plus baking powder; one proof.
ElaineChina Sichuan FoodChinese Steamed Buns (Mantou Recipe)ComparisonYeast-only dough with oil; longer steaming and a closed-lid pause.

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Red House Spice · Wei Guo

Recipe

Chinese mantou

Plain steamed buns with a smooth skin and fine crumb.

How do I make it?

  1. Make the dough

    10 min rest; then knead

    Mix all the dough ingredients and knead briefly. Cover and rest for 10 minutes, then knead until smooth and medium-firm.

    A cook kneads one smooth ball of firm mantou dough on a worktop.
    Rest the dough briefly, then knead until smooth and medium-firm.

    Ready when: Medium-firm dough

  2. Shape the buns

    5 min

    Divide into six pieces. Tuck each piece’s edges underneath to make a smooth ball, then set on parchment in the steamer; allow about 5 minutes for shaping.

    The cook rounds the sixth bun beside five buns in a bamboo steamer.
    Make six smooth rounds and place each on parchment in the steamer.

    Ready when: Smooth surface

  3. Let them rise

    About 30 min at 25°C

    Cover for about 30 minutes at 25°C, until slightly larger and springy. Do not wait for them to double.

    The cook lifts the bamboo lid to inspect six slightly enlarged unbaked buns.
    Let the buns become slightly larger and springy without doubling.

    Ready when: Not doubled

  4. Steam

    10 min from boiling

    Put the steamer over cold water and bring it to a boil. Reduce the heat to keep a steady steam and cook for 10 minutes from boiling, until the buns are set and fluffy.

    The cook opens the steamer to reveal six smooth white cooked mantou.
    Steam until the buns are set and fluffy.

    Ready when: Set and fluffy

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Wrinkled bunsProof went too farSteam remaining buns sooner Use expansion, not a fixed clock
Dense crumbInsufficient riseExtend next batch’s proof Check yeast freshness
Wet patchesLid condensationLift lid away from buns Use bamboo or securely wrap metal lid; keep cloth clear of heat
Useful recipe notes

Plain round version. Spoon quantities use 5 mL teaspoons. Do not replace baking powder with baking soda.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Chinese mantou at a glance

Makes
6 buns
Heat
Steady stovetop steam
Cooking time
10 min from boiling
Leavening
Yeast
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
All-purpose flour250 g100%
Lukewarm water130 g52%