Comments on: Mantou (馒头), Chinese steamed buns

By: Wei Guo

Wei Guo — Wed, 23 Apr 2025 07:36:55 +0000

In reply to Mina Kim. I’m so happy to hear your kids love it and that it’s become a favorite!

By: Mina Kim

Mina Kim — Sun, 20 Apr 2025 23:12:43 +0000

This is the easiest recipe I have seen. I’ve now made it 3 times! I double the sugar and add a pinch of salt. My kids love these! Thank you!

By: Wei Guo

Wei Guo — Sat, 15 Feb 2025 08:23:41 +0000

In reply to Asma. You're very welcome, Asma! It sounds like you’ve learned a lot through experimenting, and I’m glad you’re enjoying the texture and taste! Adjusting rest time based on climate is a great insight. Happy pau-making!

By: Asma

Asma — Wed, 29 Jan 2025 02:06:22 +0000

Thank you for all the tips. Now I know why my pau (as we call it in my country) had wrinkles: too much water in the dough and overproofing. I made red bean pau using this dough and although the skin is not smooth but I love the fact that it’s not collapsing and the texture inside is perfect and the taste is soo good. The second time I made it, I gave the dough 10minute rest before rekneading as per instruction, which I did not do in my first try. I found that this is not necessary in my climate and it has created bubbles by the time I put in the fillings. Consequently my pau developed wrinkling.

By: Wei Guo

Wei Guo — Tue, 14 Jan 2025 06:20:52 +0000

In reply to Atlas. As I explained in the recipe, store the buns once they're cooked and cooled (4 days in the fridge or 2 months in the freezer). Reheat them in the steamer whenever you want to enjoy them. Happy cooking!

By: Atlas

Atlas — Fri, 10 Jan 2025 04:45:09 +0000

Is there anyway to put the unsteamed buns in the fridge overnight to steam fresh in the morning? Or would that mess the buns up?

By: KP

KP — Wed, 24 Jul 2024 16:19:39 +0000

In reply to Wei Guo.

Thank you!! We just made the kind of meat buns (lamb+dill as filling) last weekend – keeping the same recipe. Everybody loves it.

I would check your recipe and try some sweet filling next time. =)

By: Wei Guo

Wei Guo — Wed, 24 Jul 2024 08:33:58 +0000

In reply to KP. Glad you enjoyed the recipe! Are you considering using black sesame, pumpkin, or sweet potato as a filling, or incorporating them directly into the dough? If you're thinking of fillings, you might check out my recipes for black sesame paste and custard buns for inspiration. If you want to incorporate them into the dough, mix the ingredients in puree form with the flour, and then gradually add water until you achieve a medium-firm dough. Note that you may need less water than what's suggested in the original recipe.

By: Wei Guo

Wei Guo — Wed, 03 Jul 2024 16:34:50 +0000

In reply to Mina. Thanks for trying out my recipe, Mina! Hope you'll get even better results.

By: Mina

Mina — Tue, 02 Jul 2024 04:37:30 +0000

I can’t believe I did it and they came out pretty good! I think they would be less dense had I been patient and waited for the 2nd proof but only gave them 20 minutes in a room that’s 70 degrees F. Family loved them. I will be making more tomorrow. Thank you!!