How To Make Steam Buns

Chinese Steamed Buns

This recipe provided me with the smooth, fluffy texture that I was seeking. As a substitution for 1/2 cup warm water, I used 1/2 cup warm milk, which I believe helped to make the dough even lighter and fluffier than it already was. Because the dough was extremely sticky and difficult to work with, I had to add an additional 1/4 cup of flour to the recipe. It was only after the 3 hours for the first rising that I realized that the dough had a little sour flavor, similar to that of sourdough bread, which became more obvious after steaming the buns (I steamed a golf ball sized amount of dough to test for texture and taste before I rolled and steamed the rest of the dough).

To stuff the bread, I utilized a homemade beef filling recipe that I developed.

UPDATE: *Tip* I’ve successfully doubled the recipe without encountering any difficulties – use the same amount of yeast as in the original recipe (1 TB or around 1 envelope dry yeast), but double all of the other ingredients to achieve the desired result.

Most helpful critical review

Because I was making this recipe for the first time and didn’t want to wind up with an excessive amount of rolls if I didn’t enjoy them, I scaled it down to make 6 rolls instead of 24. While I’m not sure if this was due to the fact that I used allrecipes.com or the recipe itself, I found that I needed to add a LOT more flour than the recipe asked for in order to avoid turning the dough into a watery mush, which threw off the balance of the yeast, baking soda, and sugar. I basically ended up with chewy dinner rolls as a result of my efforts.

  • There are 111 5star ratings, 57 4star ratings, 11 3star ratings, 7 2- and 1-star ratings, and 4 1-star ratings.

This recipe provided me with the smooth, fluffy texture that I was seeking. As a substitution for 1/2 cup warm water, I used 1/2 cup warm milk, which I believe helped to make the dough even lighter and fluffier than it already was. Because the dough was extremely sticky and difficult to work with, I had to add an additional 1/4 cup of flour to the recipe. It was only after the 3 hours for the first rising that I realized that the dough had a little sour flavor, similar to that of sourdough bread, which became more obvious after steaming the buns (I steamed a golf ball sized amount of dough to test for texture and taste before I rolled and steamed the rest of the dough).

To stuff the bread, I utilized a homemade beef filling recipe that I developed.

UPDATE: *Tip* I’ve successfully doubled the recipe without encountering any difficulties – use the same amount of yeast as in the original recipe (1 TB or around 1 envelope dry yeast), but double all of the other ingredients to achieve the desired result.

When you’re ready to consume them, simply place them in the refrigerator to defrost for at least overnight before steaming them for 10-15 minutes.

DO NOT allow the buns to come into contact with the water.

I stuffed it with red bean paste, similar to what I used to eat at home in Singapore, and it turned out to be far better than I remembered.

I made sure to follow the instructions to the letter.

However, measurements taken in cups are seldom very exact in any case.

Because I didn’t have a bamboo steamer (although it would have been better in a bamboo steamer because of the scent from the bamboo), I used Alton Brown’s excellent suggestion of putting holes in my disposable pie plate and placed it on top of a metal cookie cutter in a wok to steam the vegetables.

  • At the very least, it isn’t enough to disturb me.
  • Overall, we are quite pleased with it.
  • Thank you so much for taking the time to share.
  • All of the ones I’ve tried have failed to deliver the same level of flavor and light texture as this one.
  • The dough is quite sticky.
  • Due of the extended rise time, I added 1/2 tablespoon of baking soda to the dough to mitigate the “sour” taste that resulted.
  • This allowed the dough to quadruple in size in little over an hour and a half (instead of 3.) I packed my buns with a meat/veggie combination and let the buns rise for a further 25 minutes before steaming them in a big steamer.

I think I ate four buns in a single sitting.

These buns didn’t turn out to be particularly white (like in stores.) But it was simply handmade buns, so it didn’t bother me at all!

Also, add little baking powder to your dough to make it more rise.

This is an opportunity to make some extra white buns!

TRY IT OUT AND SEE WHAT YOU THINK!

Everything turned out well, and everyone enjoyed themselves.

  • The suggestions made by user Mukinsvivi ROCK made it possible for me to make steamed buns that were really delicious.
  • You can punch it down in the manner specified in the directions.
  • Obviously, I didn’t use the whole 3/4 cup, but I came very close.
  • In order to prevent me from overdoing it, the extra flour was introduced gradually.
  • As a result, my buns turned out very white.
  • My steamed buns turned out to be rather huge, yielding around 12.
  • Because my steaming pot is tiny, it took a long time to steam all of the buns, which were a little reluctant to cling on the steaming plate.

This allows the bottoms of the buns to dry thoroughly.

When I make these again, I might try stuffing them with fruit, just to see how they turn out.

They have a slight chewy texture and are quite light, almost “airy.” I used half of the dough to make 12 buns (as directed by the recipe), and the other half was used to make 6 medium-sized buns (see photo).

The little buns were more difficult to fill with meat filling and were far too fragile to handle.

When assembling the buns, keep in mind that the sides should be thinner than the middle.

I will continue to search for the “ideal” bun recipe, but I will have this one on hand as well.

If you create more than you intend to consume and store it in the refrigerator, remember that when food is not fresh, it becomes unpalatable.

Whether it was the fault of allrecipes.com or the recipe itself, I found that I needed to add far more flour than the recipe asked for in order to avoid turning the mixture into a watery mush.

I basically ended up with chewy dinner rolls as a result of my efforts.

These Steamed Buns Can Be Filled With Anything Your Heart Desires

They may not be the most attractive steamed buns you’ve ever seen, but don’t let their appearance fool you: they are among the best steamed buns I’ve ever eaten, and they rate high on my list of the best steamed buns I’ve ever eaten. Making steamed buns that resemble beauty queens may take some effort, but the important thing to remember is that what’s on the inside is what counts. Soft but not too cakey, tender yet with a tiny chew, with a faintly sweetened flavour that goes nicely with, um, just about everything.

  • I’ve included three different filling alternatives, all of which can be prepared a day ahead of time: a hearty cabbage-pork combination, a versatile miso-carrot mixture that can be turned vegan or pescatarian, and a sweet red bean paste variation that may be served as dessert.
  • The steamed bun, known in Chinese as (baozi), literally translates to “a small package”; at its essence, it is a modest bread home that welcomes everything your heart wishes to cram into it and may be consumed at any time of day, on any day of the year.
  • In order to maintain consistency in flavor and make the process a bit more accessible for our modern-day lifestyles, I’ve decided to utilize commercial dry yeast in this version of the recipe.
  • Traditionally, Chinese steamed buns are made with a special sort of low-protein all-purpose flour, which can be difficult to come by in many regions of the United States.
  • First, mix a water roux with cornstarch to maintain the bun texture airy but not dry and powdery.
  • This moderately cooked gelatinized mix, which is similar to a tangzhong starter that is widely used in milk bread recipes, will give your bun a little bounce and ideal tackiness.
  • Using a microwave or stovetop, bring a portion of the milk to a simmer and whisk it into the flour before adding the remaining milk and bloomed yeast mixture.

Dough made by hand versus dough made with a stand mixer If you’re working by hand, bring the dough together and knead it just until it comes together as a cohesive dough with no dry pockets to avoid burning out your arms and aggravating carpal tunnel syndrome.

Return to the basin after 30 minutes and you will notice that the dough has softened and is simpler to knead than before.

Repeat this fast fold two more times on your dough, and your dough should be ready to use.

I prefer to see and feel the dough transform underneath my hands during the process (it’s extremely peaceful and therapeutic!).

To plead or not to plead?

You’ll want to pleat these buns if you want them to have a typical savory steamed bun appearance.

As with anything else, repetition is key to success.

One hand should be used to fold and hold the pleats in place while the other supports the bottom of the bun and continually presses the filling into the dough to ensure that it is completely enclosed.

If the thought of making a mess of pleated buns gives you the same level of anxiety that I had when making these, you can simply cinch the edges together and flip the bun upside down so that the seams are on the bottom instead of the top.

How to prepare your buns for steaming You may either use a metal steamer basket that fits into a deep pot or traditional bamboo steamers to cook your vegetables and grains.

Because they will expand by at least 2 inches throughout the proofing and baking process, make sure there is at least 2 inches of room between each bun.

Allowing the buns to proof uncovered will result in a glossy, chewy skin developing on the buns.

Allow the dough to prove for a longer period of time, about 1 hour, for a fluffier bun.

Gradual heating and cooling will result in a smoother surface on your buns as well as a more evenly cooked bun when you use this method.

After covering your steamer and turning on the heat, wait until the water comes to a boil before turning the heat down to medium-low.

Uncovering the buns immediately may cause them to shrink and wrinkle as a result of the cold air being sucked into them right once.

– In order to reheat, resteam the vegetables in a steamer basket or in the microwave with a separate dish of boiling water nearby (to simulate a steam environment).

June Xie is a Chinese actress.

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Steamed bao buns

  • 525g plain flour, with a little more for dusting
  • 525g butter
  • 12-tablespoon caster sugar, plus a pinch
  • 1 teaspoon quick-action dry yeast
  • 50mL milk, 1 tablespoon sunflower oil, plus additional for brushing on top and rubbing on the bottom of the bowl
  • 1 tablespoon white vinegar
  • 1 teaspoon baking powder

Method

  • STEP 1Combine the flour, caster sugar, and 12 tsp salt in a large mixing basin until well combined (see tip). 1 tbsp warm water to dissolve the yeast and a pinch of sugar, then add it to the flour along with the milk, sunflower oil, rice vinegar, and 200ml water to make a dough. Bring everything together to form a dough, adding a little additional water if necessary
  • STEP 2Turn the dough out onto a lightly floured work surface and knead for 10-15 minutes, or until it is smooth and elastic. Placing the dough in a lightly oiled basin and covering it with a moist towel, allow it to rise for 2 hours, or until it has doubled in size. TO COMPLETE STEP 3: Dump the dough onto a clean work area and punch it down. Rolling out with your hands to flatten the dough, sprinkle over the baking powder, and knead for 5 minutes
  • SIXTH STEP: Roll out the dough into a long sausage shape that is approximately 3cm thick, then cut into pieces that are approximately 3cm wide – you should have 18 pieces total. Roll each piece of dough into a ball in the palm of your hand and set aside to rest for 2-3 minutes
  • Then, one by one, using a rolling pin, roll out each ball into an oval shape that is approximately 3-4mm thick. Oil the dough ovals’ surfaces with a pastry brush, and brush a little oil over the end of a chopstick. Place a greased chopstick in the center of each oval and press down. STEP 6Cut 18 squares of baking paper and place a bun on each square. Fold the dough over the chopstick and slowly take the chopstick out of the dough. Transfer to a baking tray, cover with a clean tea towel, and allow to prove in a warm place for 1 hour 30 minutes, or until doubled in size
  • STEP 7: Preheat a large steamer over a medium-high heat until it is steaming. To steam the buns, steam them for 8 minutes, or until they are puffed up (you may need to do this in batches). Open each bun and stuff with our barbecued pork and pickled carrot mooli (recipe below). Consume them while they are still warm.
See also:  How To Toast Burger Buns In Oven
RECIPE TIPS

Up to the conclusion of step 3, the dough may be readily prepared in a mixer fitted with a dough hook.

FREEZING THE BUNS

The buns can be frozen once they have been cooked. Simply reheat in a steamer once it has been defrosted.

Goes well with

Recipe adapted from the February 2015 issue of Good Food magazine.

Steamed Buns – Mantou

Steamed bunsormantou are made from cotton and are soft, puffy, and fluffy. This recipe for Chinese steamed buns is simple, fast, and completely fail-proof, requiring only 20 minutes of active preparation time!

Mantou

Chinese steamed buns, also known as mantou (), are one of the most famous steamed bun recipes in the world of Chinese cuisine. In this post, you will discover the quickest and most straightforward method for making handmade steamed buns, often known as mantou buns. This recipe is really quick, simple, and completely fail-proof. A tray of steaming hot buns will be ready in less than 1 1/2 hours, including proofing time, if you follow the recipe exactly.

Steamed Buns Recipe

Even though mantou buns can be purchased from Chinese grocery stores or restaurants, they are incredibly simple to make at home. My steamed buns recipe only calls for four (4) basic ingredients, which are listed below: Although I prefer milk in my mantou recipe, you can substitute water or soy milk if you prefer. You can substitute low-fat or skim milk for whole milk in this recipe, but I recommend using whole milk for the best results.

How to Make Steamed Buns?

Making mantou may be accomplished in two ways. Traditionally, mantou are produced entirely by hand using natural materials. Hands are used to knead the dough together. My approach is the quickest and most straightforward method available. To begin, put the milk, yeast, and sugar in a large mixing bowl. As a result, you will save time because there is no need to “activate” the yeast beforehand. Following that, I kneaded the dough for 6 minutes in a stand mixer fitted with a dough hook. Afterwards, I molded the dough into a log and divided it into eight equal pieces.

Frequently Asked Questions

Even though I don’t recommend freezing them, they can certainly be kept in the refrigerator. Leftovers should be placed in a plastic bag and stored in the refrigerator for up to one week. To prepare them for serving, simply reheat them for 1 minute in a steamer or microwave.

How to Make Chinese Steamed Buns Whiter?

Just before steaming, add 1 teaspoon of Chinese white vinegar to the water in your steamer’s reservoir. It will give the buns a brighter, more white look.

Can I Use this Recipe to Bake Baozi or Bao?

Yes, it is possible. Baozi () or bao are steamed buns with fillings that are popular in China. Steamed bao buns are essentially mantou buns with a filling in the middle. It makes use of the same dough recipe as before.

Is Chinese Steamed Buns the Same as Korean or Japanese?

Some of the recipes in Korean recipes and Japanese recipes are descended from Chinese recipes. Steamed bao buns made in Korea and Japan are extremely similar to Chinese bao buns in taste and appearance.

How Many Calories Per Serving?

In total, there are only 183 calories in each bun.

What Dishes To Serve with this Recipe?

Mantou is best served with condensed milk or soy milk.

I offer the following recipes for a filling and nutritious Chinese breakfast. Learn how to make quick and easy dinners! Preparation time: 20 minutesPreparation time: 10 minutes Extra Time is available. 1 hour and 30 minutes Time allotted: 1 hour and 30 minutes

Ingredients

  • 2 1/2 teaspoons sugar
  • 350 g (12.3 oz or about 2 3/4 cups) all-purpose flour
  • 1 cup milk
  • 1 teaspoon active dry yeast

Notes

When measuring the flour, please use metric measurements. Whole milk, low-fat milk, and skim milk are all acceptable options. You can substitute water or soy milk for the milk in this recipe. You may use 1/2 cup heavy whipping cream and half cup whole milk to get the greatest flavor. For those who don’t have access to a stand mixer, knead the dough by hand for 15-20 minutes, or until the dough is smooth on top. If the dough is still sticky after 6 minutes of kneading, you can add another 1-2 teaspoons of flour to help bind the dough together.

To begin, fill the pan or skillet halfway with water, then add a small bowl.

It is possible to lay the steamed buns on a plate and cover the pan or skillet with its lid to keep them steaming.

Nutrition Information

1Amount per portion of food Calories183 1 gram of total fat Saturated Fat0gTrans Fat0gUnsaturated Fat0gSaturated Fat0gTrans Fat0g Cholesterol2mg Sodium17mg Carbohydrates37g Fiber1g Sugar2g Protein6g

How to Make Chinese Steamed Buns

A bowl of steaming Chinese steamed buns is the stuff of dreams. You can stuff them with anything you like, from char siuor (Chinese Roast Pork) to veggies sautéed in hoisin sauce. They are light and fluffy, and they are wonderful. Steamed buns, such as the Char Siu Bao, are commonly served as dim sum and with tea for breakfast or brunch in China, where they are popular. I like providing them with service at all hours of the day.

What are steam buns called in Chinese?

Buns with filling that is added before baking are known as baoziorbao, similar to Char Siu Bao. Aremantou are unfilled buns. However, while this recipe is for mantou, the dough recipe for bao is the same. Making bao is as simple as adding the filling to the uncooked dough, wrapping the dough over the filling and sealing it, and then baking the buns in the same manner that you would bake the empty ones. Only a handful of ingredients are needed for this straightforward recipe: all-purpose flour, yeast, baking powder, vegetable oil, salt, and water.

Taste and texture are varied in each version.

To prepare the dough for my Chinese steamed buns, I use a stand mixer, but you can also use a hand-held electric mixer or even mix by hand if you prefer.

How to make Chinese steamed bunsstep-by-step

  1. Combine the yeast, warm water, and a pinch of sugar in a mixing bowl. Allow this mixture to sit for approximately 10 minutes, or until it becomes frothy. In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, baking powder, and sugar until well combined. In a separate bowl, whisk together the oil and the yeast mixture. Add the yeast mixture to the flour mixer while the mixer is still running, and mix until the dough comes together in a sticky ball of dough. The dough should be mixed/kneaded in the stand mixer for approximately 3 minutes if using a stand mixer. Transfer the dough to a lightly floured work surface and knead it for 3 to 5 minutes, or until it is lovely and smooth (this will take less time if you used a stand mixer, and more time if you didn’t)
  2. To make the dough ball, place it in a big, lightly oiled bowl, cover with plastic wrap or a clean dishtowel, and put it in a warm position (such as the kitchen countertop) to rise until doubled in size, 1 to 2 hours (the amount of time will vary on how warm or chilly your kitchen is). In a warmer environment, the dough will rise more quickly.) You may bake the dough with only the light on in the oven if your kitchen is a little chilly at the moment. This will result in a warmer, draft-free environment for the dough to rise in during the rising process. Immediately after the dough has doubled in size, divide it in half. Using your hands, roll each half into a log about 8 inches long and 2 inches wide. Cut each log into eight pieces of equal size. Each component should be rolled into a ball. Roll each dough ball into a flat round approximately 4 inches in diameter on a lightly floured work surface, using a rolling pin to prevent sticking. You may steam the buns without filling them by folding each circle in half and placing it on a piece of parchment paper. Before steaming the buns, if you want to fill them, place a heaping spoonful of filling on top of each dough circle, bring the sides up around the filling and pinch the dough closed, then twist to seal it. Place the filled buns on squares of parchment paper with the twisted side facing up
  3. Allow the buns to rise for approximately 30 minutes after covering them. In a bamboo steamer basket, placed over boiling water, place the buns, still on their parchment squares, in a single layer. Steam the buns for 10 to 12 minutes, or until they puff up.

Tips for making perfect steamed buns

  1. Either active dry yeast or quick yeast can be used in this recipe. Personally, I’ve used both and honestly, I can’t tell the difference between the two. Warm, not boiling, water should be used to dissolve the yeast. The water should be warm to the touch—approximately 110 degrees Fahrenheit. If the temperature is significantly lower than that, the yeast will not be able to activate, and the dough will not rise correctly. If the temperature is far higher than that, the yeast may be killed and the dough will not rise. The dough should be rather moist and sticky when finished. It will have a sticky sensation about it, rather than being dry. During the kneading process, take cautious not to overwork the dough. Ideally, you’ll use just enough to prevent the dough from clinging to the work surface or your hands, but you’ll want the dough to retain its sticky texture. Don’t forget to include the sugar. The finished buns do not taste very sweet, but the sugar aids in the formation of gluten, which is what gives your buns their characteristically high rise in the first place. It’s important to allow your dough to rise twice: first immediately after combining and kneading, and again after you’ve shaped or filled your buns. Do not allow the dough to ferment for an excessive amount of time. During the first rise, you want the dough to have doubled in volume. This should take between one and two hours. Move on to the next step once the plant has grown by a factor of two. If you are unable to complete the next step immediately, wrap the dough in plastic wrap and place it in the refrigerator until you have the opportunity to complete the recipe. The fermentation process is halted by refrigeration. Allow the dough to come up to room temperature before proceeding with the recipe. You may either eat the buns right away or keep them for later. Allowing the buns to cool to room temperature before wrapping them in plastic wrap will help you save money. In the refrigerator, they will keep for up to 3 days, and in the freezer, they will keep for up to 3 months. To serve buns that have been refrigerated or frozen, defrost them if they have been frozen and allow them to come to room temperature. Steam the buns for 5 to 10 minutes to bring them back to temperature.

What to fill your buns with

You may use any delicious contents you like to stuff your Chinese steamed buns, which is a lot. Chinese roast pork, often known as char siu, is a popular filling, as is chicken in hoisin sauce. Alternatively, vegetarian options like as sesame glazed tofu or black bean sauce mushrooms are available. When it comes to sweet fillings, coconut custard or sweet bean paste for dessert buns are also excellent choices to consider.

You may use whatever you want to stuff your buns with. Korean bulgogi (beef marinated in gochujang sauce), veggies in an Indian-style curry sauce, and crispy Japanese-style pork belly with pickled daikon radish are some of my favorite ingredients.

more chinese recipes you’ll love

  • Szechuan Shrimp
  • Hoisin Spare Ribs
  • Fried Wontons
  • Sweet and Sour Tofu
  • Mantou Chinese Steamed Buns
  • Char Siu
  • Char Siu Bao
  • Salt and Pepper Chicken
  • Har Gow Chinese Shrimp Dumplings
  • Singapore Noodles
  • Sesame Noodles
  • Pork Fried Rice
  • Szechuan Shrimp
  • Sweet and Sour

Preparation time: 20 minutes Preparation time: 10 minutes Additional time2 hoursTotal time2 hours30 minutesAdditional time2 hours

Ingredients

  • 14 cup warm tap water, plus additional as needed
  • 1 envelope (1 12 teaspoons) instant or active dry yeast Divide the mixture into two equal halves and add a pinch of sugar. 2 tablespoons neutral-flavored oil, such as grapeseed, sunflower seed, or safflower, plus additional oil for lubricating the mixing bowl 2 and a half cups (12 and a half ounces) all-purpose flour 2 teaspoons baking powder
  • Pinch of salt
  • 2 teaspoons oil

Instructions

  1. 1/4 cup warm tap water, plus extra as required
  2. 1 packet (1 12 teaspoons) instant or active dry yeast Divide the mixture into two equal halves and add a pinch of sugar. 2-tablespoons neutral-flavored oil such as grapeseed, sunflower seed, or safflower, plus additional oil for lubricating the baking dish all-purpose flour (approximately 2 12 cups
  3. 12 12 ounces) Baking powder (two tablespoons)
  4. A pinch of salt
See also:  Where Can You Buy Pretzel Buns

Nutrition Information

1Calories per serving (per serving): 139 7 g of total fat Saturated Fat1gTrans Fat0gUnsaturated Fat6gSaturated Fat1gTrans Fat0g Cholesterol0mg Sodium551mg Carbohydrates16g Fiber1gSugar0g Protein4g Nutrient values are simply estimations at this time. Variations may arise as a result of product availability and the method in which the meal is prepared. Nutritional value may vary depending on the manner of preparation, the provenance of the components, the freshness of the ingredients, and other factors.

Mantou (馒头), Chinese steamed buns

A simple and quick method for making Mantou, or Chinese steamed buns. You will be successful if you follow my precise instructions and watch my lesson video. Mantou (Chinese steamed buns), which are traditionally served during the Chinese New Year (Spring Festival, ), are a traditional dish to celebrate the occasion. This was a necessary ingredient in my mother’s preparations for the most important festival of the year, which took place a few days before. We made dozens of them in a variety of shapes and had a great time eating them throughout the entire holiday season.

What is Mantou?

Mántóu (), also known as Mó (), is a Chinese term for simple steamed buns that have their origins in China. They are typically produced from white wheat flour, but other components such as maize flour, sweet potato, and pumpkin may also be used to make the dough, depending on taste. Mantou is a popular staple in Chinese cuisine, and it occupies a prominent position at the dinner table. Mantou is also a festive food that is prepared for the Chinese New Year in certain regions of northern China.

HU jun (, flower rolls) is another famous variant of Mantou, and it is made out of layers of buns seasoned with herbs, spices, and oil.

A quickeasy recipe

In contrast to the conventional approach, which relies solely on yeast as a rising agent, my Mantou recipe asks for both yeast and baking powder, which makes the baking process easier and faster. You can make excellent Mantou using only yeast if you follow the double-proofing procedure, which is as follows: Allow the dough to rise until it has more than doubled in size. Individual buns should be formed and allowed to rise again before steaming. This process takes 1-2 hours total, depending on the room temperature (my post ” Steamed Bao Buns ” employs the traditional method in this regard).

After the dough has been made, you may begin shaping the buns. Simply allow the buns to rise for around 30 minutes before steaming them. It’s a more efficient and straightforward dish, making it a fantastic choice for busy or inexperienced home chefs alike.

How to make the dough

My recipe yields 6 medium-sized round Mantou, or 4 flower-shaped buns topped with Chinese dates, depending on how large you want them. Here’s what you’ll need to have on hand:

  • 250g all-purpose/plain flour
  • 1 teaspoon dried active yeast
  • 3 tablespoons baking powder
  • 1 tablespoon sugar, or to taste
  • 1 teaspoon salt 130ml lukewarm water
  • 4 Chinese dates (for flower-shaped buns alone)
  • 1 teaspoon baking powder

The procedure is straightforward: combine the flour, yeast, and baking powder. Slowly pour in the water. Combine all of the ingredients and knead into a very smooth dough. It should be medium-firm in order to prevent it from sticking to the hands or the work surface.

Knead by hand

The process of kneading the dough by hand until it has a very smooth texture can be time-consuming. To make the process go more smoothly, I always allow the dough to rest for a short period of time once all of the ingredients have been coarsely incorporated. After that, knead the dough until it looks to be uniformly smooth.

Use a stand mixer

Making the dough with a stand mixer is straightforward. Knead on low speed for around 8 minutes. Take the dough out and finish off by kneading by hand for 1 minute.

How to shape Mantou

Making the dough in a stand mixer is a simple process. Knead for approximately 8 minutes at a low pace. Remove the dough from the bowl and knead it by hand for 1 minute to finish it off.

Regular round shape:

  • Kneading and folding the dough towards the center of the ball without turning it over are important steps in the process. In the process of forming the ball, this will result in a smooth outer surface. As soon as you’ve finished this step, rotate the ball between your hands to create a slightly raised shape.

Festive flower shape:

  • Form the dough piece into a long, thin rope by rolling it up tightly. Fold both ends in a “J” shape in opposite directions to form a teepee shape. Then, with each end of the rope towards the center of the rope, bring them together until they connect. Take a pair of chopsticks and place one on either side (in the middle) of the flower shape, then squeeze to form a flower. Once this is done, insert a Chinese date into the center of the flower.

How long to rest Mantou

My simple Mantou recipe simply takes one period of resting time (unlike the traditional method explained inSteamed Bao Buns). After forming the buns, place them in the steamer basket to rest for a few minutes before serving. Make sure to leave plenty of space between each bun because they will expand by a factor of two after cooking. The amount of resting time required varies depending on the temperature of the room. It takes me 30 minutes in a room with a temperature of around 25°C/77°F. Consequently, if it’s cooler in your area, you should lengthen the duration a little, and vice versa.

When the dough is gently pushed, it returns to its original shape.

How to avoid bun collapsing

Are you looking forward to achieving a smooth, faultless completed appearance? If this is the case, avoid overproofing the buns. As can be seen in the image above, the smooth one on the right was allowed to rest for 30 minutes before being steamed in the microwave. The wrinkled one on the left had a 45-minute rest period after a long day. As a result of the extra air trapped inside the bun due to over proofing, a large air pocket has formed inside the bun while it is steaming. It crumbled as soon as the cooking was halted.

I can assure you that this advise has no value after putting it through a number of tests.

How to steam Mantou

When it comes to bun manufacturing, bamboo steamers are the most effective.

Because bamboo is a “breathable” material, the steam does not condense on the surface of the bamboo. Some people say that it imparts a natural bamboo scent to the buns as well as this.

Wrap the lid if using metal ones

If you’re using a metal steamer, I recommend wrapping the metal or glass lid with a clean tea towel before using it. The condensation that forms during the steaming process will be absorbed by the cloth rather than dripping onto the buns, which will affect their smooth appearance.

Line the basket or brush oil

In order to prevent the buns from sticking to the steamer, you must line your basket with steamer parchment paper, such as the one shown in my photographs (They are available in Asian shops or major online shopping platforms). You can use regular parchment paper to cut out circles and place them underneath each bun, if you prefer. In order for them to fit, they must be larger than the uncooked buns. Alternatively, a thin layer of oil can be applied to the basket with a brush. It’s very efficient when utilizing metal steamers, as the name implies.

What do you eat with Mantou?

Traditionally, mantou has been a mainstay of many northern Chinese home dinners. Families would eat mantou with several savoury dishes, which were often accompanied by something less substantial, such as congee, soup, or other similar dishes in the same way that you would eat rice. It’s also a popular breakfast option. Sauces such as fermented bean curd (F R/), black bean sauce (), and other savory condiments can be used to dress the dish up a bit. Alternatively, serve it as a burger, sliced open and topped with a fried egg.

When eating mantou as a sweet snack, it is very popular to dip it into condensed milk before eating it.

How to store and reheat

It’s so convenient to have some Mantou ready to go when you’re in the mood for them. Once your remaining buns have been allowed to cool fully, store them in an airtight container or plastic bag. The items can be stored in the refrigerator for up to 4 days or in the freezer for up to 2 months. When steamed buns are left out in the cold, they tend to get rigid and hard. You can just reheat them in the steamer to restore their softness and fluffiness after they have been frozen. It takes approximately 4 minutes for those kept in the refrigerator and 6 minutes for those kept in the freezer (no need to defrost).

  • Pre-made Mantou are quite convenient when you’re in the mood for them. If you have any leftover buns, store them in an airtight container or plastic bag when they have totally cooled down. Refrigeration is recommended for up to 4 days, while freezing is recommended for up to 2 months. After being left out in the cold for an extended period of time, steamed buns will become solid and hard. You may just reheat them in the steamer to bring back their softness and fluffiness. It takes around 4 minutes for those maintained in the refrigerator and 6 minutes for those kept in the freezer to thaw out (no need to defrost).

Prepare the dough

  • IF KNEADING BY HAND: Combine the flour, yeast, baking powder, and sugar in a large mixing bowl. Slowly pour in the water. Mix with chopsticks or a spatula until there is no more loose flour visible. Combine the ingredients and knead quickly to form a dough. Allow for a 10-minute resting period (covered). Knead the dough once more until it is very smooth. If you’re using a stand mixer, combine the flour, yeast, baking powder, sugar, and water in a large mixing bowl. Knead on a low speed for about 8 minutes, or until a very smooth dough is formed.

Shape the buns

  • When making bread by hand, combine the flour, yeast, baking powder, and sugar in a large mixing bowl until well-combined. Gradually pour in the water until the desired consistency is achieved. Remove any loose flour from the mixture using chopsticks or a spatula. In a small bowl, combine all of the ingredients and mix until smooth. Allow for a 10-minute period of rest (covered). Knead the dough once more until it is extremely smooth
  • Repeat the process. IF USING A STAND MIXER: In a large mixing bowl, combine the flour, yeast, baking powder, sugar, and water. Knit on a low pace for approximately 8 minutes, or until a very smooth dough develops.

Rest the buns

  • IF YOU ARE KNEADING BY HAND: Combine the flour, yeast, baking powder, and sugar in a mixing bowl. Gradually pour in the water. Mix with chopsticks or a spatula until there is no more visible loose flour. Combine all of the ingredients and knead quickly to form a dough. Allow for a ten-minute resting period (covered). Knead the dough once more until it is very smooth
  • IF USING A STAND MIXER, combine the flour, yeast, baking powder, sugar, and water in a large mixing bowl. Knead on a low speed for about 8 minutes, or until a very smooth dough forms.

Steam the buns

  • In a large saucepan or wok, fill half way with cold water and place the steaming basket within. Cook on a high heat for the first few minutes, then reduce the heat to medium-low once the water has come to a full boil. Count backwards from this moment for ten minutes (add 2 mins if your buns are bigger). Serve while still warm.

Store the buns

  • After the buns have been allowed to cool fully, store them in an airtight container or plastic bag. Maintain freshness in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Reheat the buns

  • Steam the buns that have been stored in the refrigerator for 5 minutes. Cook for 7 minutes (without defrosting) if the meat is frozen.

1. The flour-to-water ratio will differ based on the kind of flour you choose. 2. Make the necessary adjustments. The finished dough should have a medium firmness to it and should be smooth. 2. The amount of time necessary to soak varies based on the temperature of the room. It takes me 30 minutes in a room with a temperature of around 25°C/77°F. Consequently, if it’s cooler in your area, you should lengthen the duration a little, and vice versa. 3. If you are using a metal steamer, I recommend that you wrap the metal or glass lid with a clean tea towel before using it.

Serving:1bun|

Wei Guo is the author of this piece. Interested in learning more about other types of Chinese bread? Take a look at myChinese Doughnut Stick,Leavened Scallion Flatbread, andPan-fried Pork Buns for inspiration. Good luck in the kitchen!

Nikuman (Steamed Pork Buns) 肉まん

It is possible that this post contains affiliate links. For additional information, please see my disclosure policy. As an Amazon Associate, I receive money when people make qualifying purchases via my links. The recipe I’m sharing today is for Nikuman, Japanese steamed buns stuffed with tasty pork, shiitake mushrooms, cabbage, and green onions, which I’ll show you how to prepare in the following video. It’s the greatest type of savory snack to have on hand. Do you have a favorite dish that brings back a specific memory from your past?

See also:  What To Make With Burger Buns

Nikuman(), commonly known as Japanese-style Steamed Pork Bun, was not only my favorite winter food, but it was also a nostalgic flavor of my childhood.

By the way, convenience stores in Japan not only sell snacks and beverages, but also a dizzying array of other items, much like a mini supermarket.

Watch How To Make Nikuman (Steamed Pork Buns)

Learn how to make Nikuman (Japanese Steamed Pork Buns) at home with this instructional video! Served in delicate fluffy buns, this dish is stuffed with tender juicy pork, shiitake mushrooms, cabbage, and scallions.

What isNikuman(肉まん)?

Learn how to prepare Nikuman (Japanese Steamed Pork Buns) at home with this instructional video. Fillings include delicious, juicy pork, shiitake mushrooms, cabbage, and scallions on a soft, fluffy bun.

Homemade Nikuman

My mother used to buy pre-packaged steamed buns from the grocery store, and they were, as far as I recall, quite tasty. My high school friend’s house for lunch years ago convinced me that this dish was something we could all make at home. I had no idea it was possible! She prepared homemade nikuman for us, and I was particularly impressed by the fact that she made the pork buns herself. To my surprise, she informed me that they are extremely simple to prepare. Because they were freshly baked, the buns were really delicious, and everyone enjoyed them.

Considering that you can buy pre-packaged steamed buns at the grocery store, you might wonder if it’s really worth your time to make them yourself.

Why Make Nikuman at Home:

  • Healthier– Prepackaged steamed buns are more likely to have additions or substances that are less than desirable. It’s a completely different experience when you make the buns from scratch. Customization– Don’t eat pork? No problem. Then for the fillings, you may use any ingredients you choose. Vegetarian or vegan options are available. These steamed buns are made specifically for you! I prefer to make them in two sizes: large ones for adults and little ones (such as the one featured in today’s recipe) for children. An approachable recipe– I was overjoyed when I discovered how simple it was to make my own steamed buns from scratch. Watch my video and then follow the step-by-step directions to complete the project. When you try the recipe, you’ll realize how simple and uncomplicated it is. Enjoy a delectable and refreshing taste– There is nothing better than eating food that has been freshly prepared in your own kitchen. Steamed buns are without a doubt one of those foods. These nikuman have a wonderful, fresh flavor and are really filling. Freezer-friendly– Leftovers may be stored in the freezer and warmed quickly for subsequent use.

Making these steamed buns does present a few minor difficulties, but nothing too difficult to deter anybody from giving the dish a shot!

The Challenges:

  • This recipe takes some time because you have to allow the dough to rest, which is necessary for good steamed buns. Technique for wrapping and folding steamed buns– Getting the steamed buns to appear presentable will take some effort. But don’t be concerned. As part of the recipe (Step 18) and my video instruction, I’ll demonstrate an EASYMETHOD to ensure that you can follow along with confidence

Mastering The FoldingPleating for Steamed Pork Buns

This is the section that most people are intimidated by. Since I first published my recipe, I’ve folded the dough using the SIMPLE METHOD I described in the post (Step 18). My Nikuman was delicious, but the appearance might be improved. When my friend Maggie ofOminivore’s Cookbook released her Kimchi Pork Steamed Bunrecipe on YouTube, she demonstrated her mother’s folding and pleating method in the process. Since then, I’ve continued to wrap my nikuman in the same manner. I still have a lot of work to do to better my abilities, but the strategy has made a significant difference.

In either case, the nikuman is delicious.

PS: If you liked these steamed pork buns, I recommend that you try outShumaiandManjutoo as well!

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Nikuman (Steamed Pork Buns)

It is a traditional Japanese dish that consists of steamed buns that are filled with delectable savoury pork, shiitake mushrooms, cabbage, and scallion. Make this popular snack at home with these simple instructions! Preparation time: 1 hour Cooking Time: 10 minutes 1 hour of resting time Time allotted: 2 hours and 10 minutes

For the dough

  • All-purpose flour (simple flour), plus more for dusting (300 g (10.6 oz) is approximately 2 13 cups)
  • 10.6ozall-purpose flour (plain flour), plus more for dusting 2 tbsp sugar (the term “scant” refers to the fact that 2 tbsp is “just enough”). 2 Tablespoons granulated sugar (two tablespoons is 25 grams, but we only need 20 grams)
  • 12 teaspoons kosher or sea salt (I use Diamond Crystal
  • Use half for table salt)
  • 1 teaspoon baking powder
  • 1 teaspoon instant yeast
  • 1 tablespoon neutral-flavored oil (vegetable, rice bran, canola, etc.)
  • 160-170 milliliters water (start with 160 milliliters of water and add more if necessary
  • Depending on the weather, you may need more or less)

For alternatives for Japanese condiments and ingredients, go to this page. For more information on Japanese ingredients, see this page.

  • Assemble all of the materials
  • In a large mixing bowl, combine 10.6 ounces flour, 2 tablespoons sugar, 12 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon instant dry yeast, and 1 tablespoon oil. Mixing with chopsticks or a wooden spoon, slowly pour 160-170 ml water into the mixture and mixing until it is fully incorporated. To avoid the dough from clinging to your hands too much, lightly sprinkle them with flour before working with it. Knead the dough with your hand, pushing it down and reshaping it as necessary. Form it into a ball, and sprinkle flour on the work surface to prevent sticking. Transfer the dough to a clean work area and begin kneading it. This is how I knead the dough. To begin, press the top half of the dough into the bottom half, pressing it slightly forward. Then, using the heel of your palm, press it forward twice more before pulling it back and folding it in half again. Then, turning the dough gently, repeat the procedure for another 10-15 minutes, or until the dough is smooth and silky in appearance. Sprinkle a small amount of flour onto the dough at a time to help it become less sticky
  • Shape the dough into a smooth, round shape, gently tucking any loose ends underneath. Place the dough in a large mixing basin and coat the bottom of the bowl with oil. Cover it with plastic wrap and set it aside in a warm location for 30-60 minutes, or until the dough has doubled in size. While you’re waiting for the dough to rise, prepare the filling ingredients. To begin, soak the dried shiitake mushrooms in 12 cup water for 30 minutes. Place something heavy on top of the shiitake so that the entire mushroom is immersed. Place in the refrigerator for 10-15 minutes while you thinly slice the scallion. The cabbage should be chopped into 1″ (2.5 cm) pieces after the rough core has been removed. 1 teaspoon salt should be sprinkled over the chopped cabbage to take out extra water. Once the shiitake mushrooms have been soaked, wring out the excess liquid, cut away the stiff stem, and mince the mushroom tops. Combine the ground pork, scallions, and shiitake mushrooms in a large mixing basin. Make a mess of the cabbage by squeezing it with your hands and throwing it into the bowl
  • 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper
  • 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper Knead the ingredients thoroughly until it is properly blended and appears pale and sticky in appearance. Wait until the dough is done before setting it aside (or covering it with plastic wrap and placing it in the refrigerator). Once the dough has doubled in size, flour the work surface and divide the dough in half, then roll each half of the dough into a log. Repeat the process with the remaining dough. Then, cut each log into five equal pieces, and then cut each piece in half again. You can use fewer pieces of dough to make larger buns if you want them to be bigger. Because holding a large amount of dough and filling in one hand is difficult, it’s also better to work with smaller amounts of dough to create attractive pleats as you wrap. Form each piece of dough into a ball, then dust the dough balls with flour to prevent them from sticking to one another during the baking process. Allow enough space between each ball and cover loosely with a moist dish cloth to prevent them from drying out. Allow them to rest for 10 minutes before rolling out a ball of dough and pressing it flat with your palm. Then, using a rolling pin, flatten it into a circular sheet of paper. Here’s how I roll the dough out for the cookies. Hold the top of the dough with the left hand and use a rolling pin to roll out the dough with the right hand. You just need to roll up and down on the bottom half of the dough. After rolling 1-2 times, rotate the dough around 30 degrees with the left hand. Repeat this technique until the dough becomes thin. The center of the dough should be slightly thicker than the edge of the dough. Filling: Scoop 1 12 tbsp of filling (I use a 1 12 tbsp cookie scoop) and lay it in the center of the dough. Holding the dough in the left hand and sealing the bun with the index finger and thumb of the right hand To begin, take a corner of the dough in your right index finger and thumb and pinch it together with your other two fingers (left picture). Make a tight pinching motion with your thumb while turning the dough clockwise with your left hand (see right image). Repeat this procedure around 10-12 times (= 10-12 pleats) until you have sealed the last portion of the dough by pinching it securely (see right picture). Here are a few pointers: Your left thumb should be used to hold down the filling while your left fingers are used to turn the wrapper around. Make use of your left index finger to assist with the pleating. Additionally, while making the next pleat, raise up the pinched pleats a little bit to ensure that the filling remains inside the dough. Once you’ve finished sealing the last portion of the dough, twist the pleats even tighter using your right index finger and thumb to ensure a secure seal is maintained. If you’re left-handed, you’ll want to follow the directions in the opposite direction. Easy An alternative method is to wrap the filling by pulling the dough up around the meat to the top, producing tiny pleats with the excess dough, then slightly twisting the dough to seal it and pinching it tightly to connect the sides. Prepare a sheet of parchment paper that is large enough to accommodate the bun (for a small size, 3″ x 3″). Continue to cover the completed buns with plastic wrap and continue the process with the remaining dough until all of the dough has been used. Allow the buns to rest for 20 minutes before serving. Bring a pot of water to a boil and prepare a steamer. The buns and parchment paper should be placed in a steamer tray with approximately 2″ between each bun after the water has reached a boil (buns will get larger while being steamed). Close the lid and steam for 10 minutes on a high heat setting (10 for small buns, 13 for medium, 15 for big). For a regular pot, wrap the lid tightly with a kitchen cloth to prevent the condensation (which forms on the lid) from dripping onto your buns while steaming them. Take pleasure in the moment

To Store

  • After steaming, the buns stay well in the refrigerator until the next day and freeze well after that. They should be wrapped in plastic wrap and then placed in freezer bags (I suggest to consume in 1 week). To reheat frozen buns, steam them for a couple of minutes at a time.

Once cooled and steamed, the buns keep well in the refrigerator for up to a day and can be frozen. They should be wrapped in plastic wrap and then packed in freezer bags (I suggest to consume in 1 week). To reheat frozen buns, steam them for a few minutes at a low temperature.

Similar Savory and Sweet Treats You’ll Enjoy:

  • In addition to Shumai (Steamed Pork Dumplings), there are Manju, Black Sesame Cookies, and Anpan (Sweet Red Bean Bun).

Note from the editor: This post was originally published on March 16, 2015, and has been updated. It has been revised and will be released again in April 2020. Now is the time to subscribe!

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