

Mantou
Traditional Chinese steamed buns or mantou (馒头) is one of the most popular steamed bun recipes in Chinese food.
In this post, you are going to learn the easiest way to make homemade steamed buns or mantou buns.
This recipe is so quick, easy and 100% fail-proof.
The active time is only 20 minutes and a tray of steaming hot buns will be ready in less than 1 1/2 hours, including proofing time!


Steamed Buns Recipe
While you can buy mantou buns from Chinese grocery stores or restaurants, they are very easy to make at home.
My steamed buns recipe calls for only four (4) basic ingredients below:
- All-purpose flour
- Milk
- Sugar
- Yeast
I love milk in mantou recipe, but you can also use water or soy milk. I used whole milk in my recipe, but you can certainly choose to use low fat milk or skim milk.

How to Make Steamed Buns?
There are two ways of making mantou. Traditionally, mantou are 100% hand-made. The dough is kneaded by hands.
My method is the quickest and easiest method. First, combine milk, yeast and sugar together. There is no need to “activate” the yeast first so you save time.
Next, I used a stand mixer with a dough hook to knead the dough for 6 minutes.
After than, I shaped the dough into a log and cut it into 8 portions.
Steam the steamed buns mantou dough for 10 minutes and you will have cotton soft, fluffy and delicious buns ready to serve.

Frequently Asked Questions
Can I Freeze Mantou Buns?
I don’t recommend freezing but you can certainly keep them in the refrigerator.
Pack the leftovers in a plastic bag and keep in the fridge for up to a week.
To serve, just reheat them in a steamer or microwave for 1 minute.
How to Make Chinese Steamed Buns Whiter?
Add 1 teaspoon of Chinese white vinegar to the water inside your steamer before steaming.
It will make the buns extra white in appearance.
Can I Use This Recipe to Bake Baozi or Bao?
Yes, you can. Baozi (包子) or bao is a type of steamed buns with fillings. Steamed bao buns are basically mantou with a filling.
It uses the same dough recipe.

Is Chinese Steamed Buns the Same As Korean or Japanese?
Some recipes in Korean recipes and Japan recipes originated from Chinese recipes.
Korean and Japanese versions of steamed bao buns are very similar to Chinese buns.
How Many Calories per Serving?
Each bun is only 183 calories.
What Dishes to Serve with This Recipe?
Serve mantou with condensed milk or soy milk. For a wholesome Chinese breakfast, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!

Steamed Buns - Mantou
Cotton soft, puffy and fluffy steamed buns or mantou. This Chinese steamed buns recipe is easy, quick and 100% fail-proof, with only 20 minutes active time!
Ingredients
- 1 cup milk
- 1 teaspoon active dry yeast
- 2 1/2 tablespoons sugar
- 350 g all-purpose flour
Directions
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1Add the milk, yeast and sugar in the bowl of a stand mixer attached with a dough hook. Stir the mixture with a pair of chopsticks or a spoon.
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2Add the flour to the yeast mixture. Turn on speed 1 and knead the ingredients until it forms a smooth dough, about 6 minutes. If the dough starts to "climb up" the dough hook, stop the stand mixer and push the dough down to the bowl.
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3Transfer the dough out and cover it with plastic wrap and let rest for 5 minutes.
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4On a slightly floured surface, roll out the dough with a rolling pin, from bottom to top.
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5Turn the dough horizontally and roll from bottom to top.
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6Continue to roll out the dough to form a 14x10" rectangle.
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7Roll up the dough into a log, from left to right. Make sure you tuck and roll the dough so it forms a tight log.
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8Roll out the log a few times or until the surface looks smooth and reaches 12-inch in length.
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9Cut the dough into 8 equal-sized pieces using a sharp knife. Transfer each dough to a 3x4"-inch parchment paper. You may roll each dough into a round ball after cutting.
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10Place the dough into a steamer. Cover the lid of the steamer and let rise for 60 minutes, or until the dough balls expand in size. Make sure you leave enough space between each dough ball so they don't stick together.
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11Add water to the bottom of the steamer. You may add 1 teaspoon of Chinese white vinegar to make the steamed buns whiter. Cover the lid tightly.
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12Turn on high heat and steam for 10-12 minutes, or until the dough expands to soft, puffy and fluffy steamed buns. Turn off the heat and serve the steamed buns warm. Dip with condensed milk if you like sweet steamed buns.
Recipe Video
Recipe Notes
Please use the metric measurement for the flour.
You may use whole milk, low fat milk or skim milk. You can replace milk with water or soy milk. For the best flavors, you may use 1/2 cup heavy whipping cream plus half cup full milk.
If you don't have a stand mixer, knead the dough by hands, for 15-20 minutes or until the dough becomes smooth on the surface.
If the dough is still sticky after kneading for 6 minutes, you may add 1-2 tablespoons of flour to bind the dough.
If you don't have a steamer, you may steam the steamed buns using any pans or skillet. First, add water to the pan or skillet, then add a small bowl.
Next, add a plate on top of the bowl. You can place the steamed buns on the plate, cover the pan or skillet with its lid to steam.
Joanne
Can I replace the all purpose flour with pao flour? Same measurement?
Rasa Malaysia
Bao flour has a sweet taste and the texture is different.
S Ho
Made these to go with roast duck, hoi sin sauce, cucumber, coriander and spring onions. I was worried as they hadn’t risen that much. But after steaming they were perfect, light and delicious.
Rasa Malaysia
Nice!??
Amateurbaker
Can I knead the dough in a breadmaker instead? And for how long? Thanks!
Rasa Malaysia
Yes you can try bread maker. I don’t have a bread maker so I am not sure how long!
Erica
This recipe was perfect! I used warm milk to jumpstart the rising. Do you think this recipe could be shape to make bao buns?
Rasa Malaysia
Yes you can shape it like bao.
Helen
Do I have to heat the milk or at least let it warm to room temperature?