📝 About This Recipe
Experience the ethereal lightness of authentic handmade Mantou dough, shaped into the classic 'lotus leaf' fold. These steamed buns are prized for their snowy white appearance and a delicate, pillowy texture that melts in your mouth. Perfectly balanced between subtle sweetness and savory potential, they serve as the ultimate vessel for glazed pork belly, crispy tofu, or crunchy pickled vegetables.
🥗 Ingredients
The Yeast Mixture
- 3/4 cups Warm Water (between 100°F and 110°F)
- 1.5 teaspoons Active Dry Yeast
- 2 tablespoons Granulated Sugar (to feed the yeast and add subtle sweetness)
The Dough Base
- 2.5 cups All-Purpose Flour (plus extra for dusting; use bleached flour for a whiter bun)
- 2 tablespoons Cornstarch (the secret to a silky, tender crumb)
- 1 teaspoon Baking Powder (ensures a fluffy rise during steaming)
- 1 tablespoon Vegetable Oil (neutral oil like canola or grapeseed)
- 1/4 teaspoon Sea Salt (fine grain)
For Shaping and Steaming
- 2 tablespoons Sesame Oil (for brushing the interior so they don't stick shut)
- 12 squares Parchment Paper (cut into 3x3 inch pieces)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, sift together the all-purpose flour, cornstarch, baking powder, and salt.
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3
Create a well in the center of the dry ingredients and pour in the yeast mixture along with the tablespoon of vegetable oil.
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4
Using a spatula or the dough hook attachment, mix until a shaggy dough forms. If using a mixer, knead on medium-low for 8 minutes. If by hand, turn onto a floured surface and knead for 10-12 minutes until the dough is smooth, elastic, and bounces back when poked.
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5
Lightly grease a clean bowl with oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Punch the dough down gently to release the air. Transfer to a lightly floured surface and knead for another 2 minutes to remove any large air bubbles, ensuring a smooth finish.
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7
Roll the dough into a long log and divide it into 12 equal pieces (approximately 45-50g each). Roll each piece into a smooth ball.
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8
Using a rolling pin, flatten each ball into an oval shape about 4-5 inches long and 1/4 inch thick.
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9
Lightly brush the top surface of the oval with sesame oil. Fold the oval in half crosswise to create the 'taco' shape, placing a small piece of parchment paper inside the fold if you want extra insurance against sticking.
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10
Place each folded bun on its own individual parchment square. Arrange them on a baking sheet, cover with a light towel, and let them proof for a second time for 30 minutes until they look puffy.
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11
Set up your steamer (bamboo or metal). Bring water to a boil, then reduce to a medium heat so the steam is steady but not violent.
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12
Place the buns in the steamer, leaving at least 1 inch of space between them as they will expand. Steam in batches for 10-12 minutes.
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13
CRITICAL STEP: Once the timer goes off, turn off the heat but DO NOT open the lid. Let the buns sit for 5 minutes. Opening the lid too soon causes a sudden temperature drop which makes the buns shrink and wrinkle.
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14
Remove the lid carefully, avoiding dripping condensation onto the buns. Serve immediately while warm and pillowy.
💡 Chef's Tips
Use bleached flour if you want that iconic 'restaurant-white' look; unbleached flour will result in a slightly cream-colored bun. To prevent the buns from wrinkling, wrap the lid of your steamer in a kitchen towel to catch condensation so it doesn't drip onto the dough. Ensure your yeast is fresh; if the water doesn't foam in Step 1, start over with new yeast. If you have leftovers, freeze them in an airtight bag once cooled; they reheat perfectly in a steamer for 2-3 minutes.
🍽️ Serving Suggestions
Fill with Crispy Braised Pork Belly, pickled cucumbers, and a drizzle of hoisin sauce. Try a vegetarian version with Panko-crusted Oyster Mushrooms and spicy vegan mayo. Pair with a chilled Jasmine Green Tea or a crisp Lager to cut through the richness of the fillings. Serve alongside a smashed cucumber salad with chili oil for a refreshing textural contrast.