Super Simple Steamed Mantou are soft northern Chinese steamed buns designed for dipping into rich sauces like Singapore chilli crab or hearty curries. This Super Simple Steamed Mantou recipe focuses on kneading for elasticity, short resting times and a clever layered dough technique that creates delicate internal strands perfect for soaking up sauce.
Mantou are traditionally plain steamed buns, sometimes deep fried in Singapore to serve alongside chilli crab. The key is achieving a smooth, elastic dough with a soft Play-Doh texture before shaping and steaming.
Cuisine
Chinese
Time
35 min
Servings
people
Ingredients
500g plain flour
1½ teaspoons fast action dried yeast
1 teaspoon baking powder
2 tablespoons sugar
260-300ml warm water
2-3 tablespoons vegetable oil
Method
1. Combine flour, yeast, baking powder and sugar in a large bowl. Gradually add warm water, mixing with your hand until the dough comes together.
2. Knead using the palm of your hand, pushing, stretching and folding for 2-3 minutes until smooth and elastic. The dough should feel soft and slightly tacky.
3. Shape into a smooth ball, cover and rest for 10-15 minutes depending on room temperature.
4. Once rested, roll the dough into a long cylinder and divide into 8-10 equal portions.
5. Roll half of the portions into small smooth balls.
6. Roll the remaining portions into flat discs around 2-3mm thick and slice into thin noodle-like strips.
7. Lightly coat these strips in vegetable oil to keep them separated.
8. Roll out each dough ball into a disc large enough to wrap around the oiled strips.
9. Place a small bundle of the oiled dough strips into the centre and wrap the outer dough around them, pinching to seal firmly.
10. Place each mantou onto parchment with space between them.
11. Steam over high heat for 8 minutes until puffed and soft.
12. Remove and serve warm. For a Singapore style finish, deep fry briefly until golden and crisp on the outside.
School of Wok Tips
• Use the palm of your hand when kneading to develop gluten properly.
• Aim for a smooth Play-Doh texture before resting.
• Oil the inner dough strands lightly to create layered texture.
• Steam over fully boiling water before starting your timer.
FAQs
What is mantou?
Mantou is a northern Chinese steamed bread traditionally served plain without filling.
Why add oiled dough strands inside?
They create internal layers that separate when torn, making the bun ideal for dipping.
Can I deep fry mantou?
Yes? After steaming, fry briefly until golden for a crisp exterior and soft centre.
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