Steamed Buns Recipe – Chinese Special
Steamed buns, known as Mantou (plain) or Baozi (filled), are soft, fluffy bread buns traditionally cooked in steam rather than baked. Popular across China and much of East Asia, these pillowy buns can be enjoyed plain with tea, stuffed with savory meats or sweet fillings, or used as a side for rich dishes. Their texture is tender, light, and slightly chewy—perfect for any time of day.
- Prep Time25 min
- Cook Time15 min
- Perform Time2 hr
- Total Time2 hr 40 min
Steamed Buns Ingredients (Basic Dough):
- 2 1/4 cups (280g) all-purpose flour
- 2 tsp instant or active dry yeast
- 3 tbsp sugar
- 1/2 tsp salt
- 3/4 cup (180ml) warm water
- 1 tbsp vegetable oil
Optional Fillings (for Baozi):
- Cooked BBQ pork (char siu), chicken, or spiced tofu
- Sautéed veggies with soy sauce and garlic
Sweet:
- Red bean paste
- Sweetened black sesame paste
- Custard or lotus seed paste
Make the Dough:
In a bowl, combine yeast, warm water, and sugar. Let sit 5–10 minutes if using active dry yeast (until foamy).
Add flour, salt, and oil. Mix and knead into a smooth, elastic dough (about 8–10 minutes by hand or mixer).
Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape the Buns:
Punch down the dough and divide into 10–12 equal pieces.
For Mantou (plain buns):
Shape into smooth balls.
For Baozi (filled buns):
Flatten each piece into a disc, fill with ~1 tbsp filling, pinch edges to seal, and shape into balls.
Second Rise:
Place buns on parchment squares in a steamer basket.
Cover and let rest for 20–30 minutes while you bring water to a boil.
Steam the Buns:
Steam over medium heat for 12–15 minutes.
Turn off the heat and let sit covered for 5 minutes before opening to prevent deflation.
Recipe Notes :
Flour Tip: Use low-protein (cake) flour for extra fluffy texture, or mix with all-purpose.
Filling Tip: Make sure savory fillings are cool and not too moist to avoid soggy dough.
Make Ahead: Dough can be made in advance and stored overnight in the fridge.
Storage: Steamed buns can be frozen; reheat by steaming for 5–7 minutes straight from frozen.
