Chinese steamed buns or Mantou

Appetizer

The Chinese steamed bun sometimes known as Mantou, is a kind of steamed bun originating from Northern China. Most contain wheat flour, water and leavening agents making them an equivalent to the white bread that is a staple in the U.S.A. The filling varies quite a bit. Mantou are also known in the south, but are often served as street food or a restaurant dish, rather than as a staple or home cooking.

Ingredients/Shopping list for the dough
• 3 ½ cups flour
• 1 block of fresh yeast
• ½ cup sugar
• A pinch of salt
• 1 tsp vinegar
• 1 egg white
• 3 tsp lard (or melted shortening)
• 225ml hot water (A little less than 1 cup of water)

Ingrediets/Shopping list for the filling
• ½ pound of minced (not ground) pork
• ½ pound of minced chicken
• ½ tsp sesame seed oil
• 2 tsb rice wine
• 1 tsp corn starch
• 1 tsp oyster sauce
• A pinch of sugar
• ½ tsp ground white pepper
• 1 tsp salt
• Half a handful of chopped Chinese chives (also known as garlic chives)
• ½ a handful of chopped wood fungus (available in Asian markets)
• ½ a handful of Chopped shiitake mushrooms

Other equipment and materials
• A steamer
• Parchment paper

Directions

In mixing bowl, break yeast into tiny chunks. Put in flour and sugar, annd mix well. Add melted lard, vinegar and egg white, mix well. Should look like grains of sand when mixed. Add a pinch of salt and stir. Add in enough water to turn dough into a ball. If your flour is made of winter wheat, your flour will be a little dry and a little wet if your flour is made from spring wheat. Regardless, the water needed will be around 225 ml.

If you have a mixer, knead for about 6-8 minutes with a dough hook. If kneading by hand, it will take a little longer.

when properly kneaded
• Your dough is not overly sticky
• Your dough is very smooth
• When you try to pull your dough apart, your dough does not turn overly stringy
• If you under knead your dough, you will get cake and it will flatten when you steam it.
• If you over knead your dough, you get steamed rock.

Next, oil up dough ball and place it in a metal bowl. Put a damp paper towel or rag over your bowl let it rest in a warm place to rise for an hour. It should double in size.

• In summer so you can place it out in the sun.
• In winter, set your oven on the keep warm setting and place your bowl in there for an hour.

Soak the wood ears and shiitake mushrooms in hot water to revive them. Chop them into fine pieces. Next chop your chives. Place your pork and chicken into a bowl and add all of the chopped items. Mix thoroughly. Add in seasonings.

To test: Place a spoonful in a bowl and nuke it in the microwave. Try it out and add more seasoning as needed.

• Your filling should be relatively sticky and dry.
• If it’s too watery, your dough will get soggy and it will be hard to fill.
• Make sure everything is well drained!

Cut parchment paper to 2-3 inch squares. If your buns will be big, cut bigger squares. This will keep your buns from being stuck to your steamer.

Take your dough out and knead it for a bit and make sure you got all of the air out. Knead it into a sausage shapes and cut into little pieces. Flatten your dough with your hand and spoon the filling into your dough. Bring all of the edges to the center and pinch your dough closed. Place them on top of a piece of parchment paper and set them in a cookie tray so they can rise for 30 minutes.

If you over stuff, the buns will explode when the dough rises and you will get ugly looking buns! Make sure the bottom of your buns aren't too thin or you will have a soggy bottom from the juices from your filling.

Ready your steamer and make sure to boil extra water for steaming. Place your airy buns onto the steamer. Careful not to squish your buns and let all of the air out. Steam for 15 minutes (or 20 if your buns are big) and enjoy. If you want your buns to be a dessert, buy yourself some red bean paste (or make some) instead! This can be sweet and savory!