How to make Chinese Steamed Buns (Mantou 饅頭)

Yields 8

This traditional Chinese recipe is already vegan; using only flour, yeast, water and, in this case, sugar. Plain steamed buns are a staple food that can be eaten with both savory and sweet accompaniments. Mantou originated in northern China as wheat was the major crop as opposed to rice in the south. This recipe can be multiplied to created larger batches. Mantou is best served fresh, but they can be frozen after cooking and re-steamed to heat up.

Ingredients

• 1/3 cup and 2 tablespoons warm water, about 105F [100 ml, 40C]
• 1 cup all-purpose flour [150 g]
• 1 teaspoon sugar [7g]
• 1 teaspoon traditional or instant yeast [4g]

Instructions

1. Combine the water, sugar and yeast. Let sit for 5 minutes for the yeast to bloom.
2. In a large bowl, combine the liquid and the flour. Stir with chopsticks to combine, then use clean hands to form the dough into a ball.
3. Knead the dough until it is smooth; about 5 minutes.
4. Place the dough into a bowl, cover with a moist towel or floured plastic wrap and let rise for one hour or until doubled in size.
5. Remove the covering and punch down the dough, knocking out any large bubbles in the dough.
6. Knead lightly and form into desired shapes. You can make small 1 1/2" balls, shape the the dough into a log and cut in to pieces, or roll the dough out into a long rectangle, roll it up and cut across the length to make snail shapes.
7. Cover the dough balls with a moist cloth or floured plastic wrap and let rise for 20 to 30 minutes until puffed up.
8. Prepare your steamer. Bring the water to a boil. To prevent the buns from sticking to the steamer basket, line it with parchment paper or oil the bottom lightly.
9. Carefully place the puffed dough into the steamer basket and steam on medium-high to high heat for 20 minutes. If you make larger buns, you may need to add more time. Try to avoid over steaming as this will result in a denser, tougher texture.
10. Removed the steamer basket from the heat but keep the lid on; let rest for 5 minutes before removing the buns.
11. Serve immediately with savory or sweet accompaniments.

By Mary Lin

not mine.credit and owner: MARY'S TEST KITCHEN