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4 from 3 votes

Mantou - Steamed Chinese Buns

Mantou - Steamed Buns. These steamed soft and fluffy buns are perfect with noodle soups or any Chinese dish.
Cook Time15 mins
Total Time15 mins
Servings: 16
Author: Claire | Sprinkles and Sprouts
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  • 1 1/2 tsp instant dried yeast
  • 500 g all purpose flour
  • 25 g caster sugar
  • 2 tsp vegetable oil
  • 300 ml warm water


  • Place the yeast, flour and sugar into the bowl of a stand mixer, fitted with a dough hook.
  • Gently mix for a minute until everything is well combined.
  • Pour in the oil and water. Then mix on a slow setting until a sticky looking dough has formed.
  • Turn the speed up to medium and knead the dough until it is smooth. This takes 10-15 minutes.
  • The may still be slightly sticky, but that is okay. Leave the dough sit for 5 minutes.
  • Oil your hands and remove the dough from the bowl.
  • Lay the dough out on a floured board and use a rolling pin to roll it out into a rectangle (roughly 65cm x15cm)
  • Fold the dough rectangle into thirds to create a square.
  • Roll it out again to roughly a 50 cm x 25 cm rectangle.
  • Use a pastry brush (or your fingers) to lightly brush the surface with water.
  • Roll out the dough into a long log, i.e roll the 50cm side over and over
  • Use a sharp non-serrated knife to slice the log into 16 pieces. I tend to do this by cutting the log in half, then cutting each half in half and so on until I have 16 equal sized rolls.
  • Cut 16 small squares out of cooking paper and place a bun on each square.
  • Place the buns into your steamer baskets. If your steamer is quite small, place half the buns in the steamer and leave the other half under a tea towel.
  • Allow the buns to rise for a further 20 minutes.
  • Then add boiling water to your steamer and cook the buns for 15-20 minutes until puffed up and cooked through.
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