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Chinese Steamed Buns (Mantou)

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“I lived in China back in the early 90's and these were a breakfast favorite dipped in sweetened condensed milk. I thought they were like the bread version of marshmallows! I found them again at a Chinese restaurant this weekend, which sent will on a quest to find the recipe. I'm keeping it here at Zaar so I never lose it. Unfortunately, I'm not a low-carb diet right now. Bummer!”
2hrs 10mins
32 buns

Ingredients Nutrition


  1. In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes.
  2. Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water. Mix everything to form a dough.
  3. Turn it onto a floured board and knead until smooth.
  4. Return dough to the bowl, cover and let it stand in a warm place for about an hour or until doubled in size.
  5. Punch down, cover again and let it stand for 20 minutes longer.
  6. Knead the dough again and shape into rolls.
  7. Bring the water in the bottom of a steamer to a boil. Place the rolls in the steamer, leaving a 1- inch gap between them. Cook for 10 minutes or until firm and cooked through.
  8. Serve them hot.

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