Mantou Baozi Steamed Bun Dough I Recipe

Name: Mantou Baozi Steamed Bun Dough I
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 1 cup whole wheat flour; 3 cups all-purpose flour; 2-4 tablespoons milk, as needed; 1 1/2 cups warm water; 1/4 cup granulated sugar; 2 tablespoons peanut oil; 1 teaspoon active dry yeast

Master the art of making delicious Mantou (plain steamed buns) and Baozi (filled steamed buns) with this recipe! These fluffy, chewy, and incredibly versatile Chinese treats are perfect for breakfast, lunch, or a delightful snack. Learn how to create both Beijing-style Mantou and Shanghai-style Baozi using a healthier, whole wheat dough. This recipe is slightly finicky due to variations in flour and humidity – we'll guide you through achieving perfect results every time. Get ready to enjoy piping hot buns, perfect for pairing with your favorite fillings (three filling recipes available on our site!).

Prep Time 30 mins

Cook Time 90 mins

Calories 123.5 kcal

Protein 8g

Rating 4.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mantou Baozi Steamed Bun Dough I

1 cup whole wheat flour
3 cups all-purpose flour
2-4 tablespoons milk, as needed
1 1/2 cups warm water
1/4 cup granulated sugar
2 tablespoons peanut oil
1 teaspoon active dry yeast

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How to Make Mantou Baozi Steamed Bun Dough I

In a large bowl, combine 1 teaspoon active dry yeast with 3 cups all-purpose flour and 1 cup whole wheat flour.
In a separate bowl, dissolve 1/4 cup granulated sugar in 1 1/2 cups warm water (105-115°F). Stir in 2 tablespoons peanut oil.
Pour the wet ingredients into the dry ingredients and mix thoroughly until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding 2-4 tablespoons of milk or additional flour as needed, until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rest for 10-15 minutes.
Gently punch down the dough and knead for another 2-3 minutes until smooth.
Place the dough in a well-greased bowl, cover, and let rise in a warm place for 40-60 minutes, or until doubled or tripled in size.
Gently punch down the risen dough. For Mantou, divide the dough into 16-24 equal pieces. For Baozi, roll the dough into a large rectangle on a lightly floured surface.
For Mantou, shape each piece into a smooth ball. For Baozi, use a 3-5 inch cookie cutter or knife to cut out rounds from the rectangle.
(Baozi only) Place approximately 2 tablespoons of your favorite filling in the center of each round.
(Baozi only) Bring the edges of the dough up and over the filling, pinching to seal tightly. Pleat or twist the top as desired.
Place the buns in a steamer basket lined with parchment paper. Steam over high heat for 15-25 minutes, or until cooked through and fluffy.