In Hong Kong, steamed buns, or Mantou, are essential to any dim sum.
I take no credit for these whatsoever. My mom adapted these buns from a Chinese recipe that I
begged kindly asked her to translate for me so I could share the recipe with you guys. The steamed buns taste absolutely wonderful. Soft and warm, with a hint of matcha, I gotta say I loved them!
The three pictures under here show the start, just steamed, and cooled down. (sorry they’re probably not in order but I can’t find a way to arrange them right)
Chinese Matcha Steamed Buns (Mantou)
A traditional Chinese dish, steamed buns taste even better with matcha powder.
100g glutinous rice flour
2 tbsp. vegetable oil
200g sourdough starter
1 tbsp. matcha powder
- Put all the ingredients in a bread machine and set to dough cycle, or knead dough together and cover with plastic wrap to rise for 4 hours.
- Once the dough has risen, separate into two round logs and cut six round pieces of dough from each log, giving you 12 pieces in total. Form a roundish shape and place each piece on a small square piece of parchment paper. Cover with plastic wrap and let rise for 30 to 40 minutes. Fill a wok with water for the steaming process, making sure that if you place a steaming basket inside (I used the traditional bamboo one) that the water doesn’t touch the basket. Place the pieces of dough in the basket (you might have to do 2 batches if there isn’t enough space) and cover the basket with its cover. With the covered wok over medium heat, steam buns for 15 minutes. Once time has elapsed, close the fire and don’t open the lid until another 5 minutes have passed. Eat hot or let the buns cool down to be able to refrigerate for later.