How to Make Soft & Fluffy Mantou (Chinese Steamed Buns)

Mantou “馒头”, initial translation translated as “barbarian’s head” (蠻頭) which eventually evolved into the modern “馒头”. It was said that that the word “mantou” came from the era of the Three Kingdom when Zhuge Liang and his army met with a swift-flowing river that defied any attempt to cross it.

A barbarian warlord advises him that they would sacrifice men and threw their heads into the river to appease the river deity to allow them to cross. As Zhuge Liang does not want to sacrifice any of his men, he has all his livestock slaughtered that the army was brought along. Made buns shaped similar to human heads and filled with meats. These buns were then thrown into the river and eventually they cross the river successfully.

Making Mantou Recipe at home is much simpler than you could ever imagine!

A similar bun is a baozi. Mantou is the more common word, and in certain districts, (for example, the Jiangnan area of China, and Korea) mantou (or the equal neighborhood perusing of the word) can be utilized to demonstrate both the filled and unfilled buns, while in Japan they are known as “manjū” alludes just to filled buns.

More into Mantou ~

There are two methods of making Mantou

1. Using aged dough
   • Traditionally, an aged dough are used as an activator to rise the dough so the mantou would be fluffy, soft, and delicate, but they do take extra time to prove as well as extra effort in taking good care of the aged dough.
2. Dry Yeast
   • In the modern days, things got a lot easier as we now have a quick rise yeast and this way we save a lot of time! More importantly, there is no need to take care of an aged dough.

Author have a say…

Previously I posted a video of homemade mantou in China and some of you requested me to make one video of how to make mantou. Most commercially produce mantou in the supermarket are made with self raising flour and baking soda – they usually stick to your teeth when you take a bite. Hence the best thing about homemade mantou is they doesn’t stick to your teeth and the flavor is much more richer! You asked, here it is!

Recipe Variations

Once you master the basic Mantou recipe, try these delicious twists:

1. Milk Mantou

Replace water with full cream milk to give your buns a richer flavor and softer texture. This is perfect for a slightly sweeter bun that pairs beautifully with tea.

2. Pumpkin Mantou

Add steamed and mashed pumpkin to the dough for a vibrant color and slight earthy sweetness. Use about 100g pumpkin for every 250g flour.

3. Sweet Fillings

Fill the center of each dough ball with red bean paste, lotus seed paste, or custard. Make sure the filling is well-sealed to prevent leakage during steaming.

4. Savory Mantou

Add a pinch of salt and stuff with cooked minced meat, spring onions, or sautéed mushrooms. Serve as a side or main dish with dipping sauce.

5. Pan-Fried Mantou (a.k.a. “Silver Thread Buns”)

Steam your Mantou as usual, then pan-fry the bottom in oil until golden brown for a crispy texture on the outside and soft interior.

Frequently Asked Questions About Making Mantou

Q: Why is my Mantou not fluffy?

A: The dough may not have proofed enough, or the yeast may be expired. Ensure the dough doubles in size before shaping, and steam only after a second proof.

Q: Can I freeze Mantou?

A: Yes! Once steamed and cooled, wrap each bun in cling film and store in the freezer. To reheat, steam for 5–8 minutes straight from frozen.

Q: How do I reheat Mantou without a steamer?

A: Place buns on a microwave-safe plate, cover with a damp paper towel, and microwave for 30–60 seconds. Alternatively, wrap in foil and bake at 160°C for 10 minutes.

Q: Can I use whole wheat flour instead of white flour?

A: Yes, but your buns may be denser. To keep a fluffy texture, mix 50% whole wheat with 50% all-purpose flour.

Q: What’s the best flour for soft Mantou?

A: Use low-protein (cake or Hong Kong) flour for the fluffiest result. All-purpose flour works well too, especially when combined with a bit of cornstarch.