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Adjust Servings:
Wheat Flour – 14 oz (400 g)
Water – 2 tbsp
Baking Powder – ½ tsp
Salt – 1 pinch
Dry Yeast – 1 tsp
Milk – 7 fl oz (200 ml)
Sugar – 1 ½ oz (40 g)
Sunflower Oil – 1 tbsp

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Plain Steamed Buns

Plain Steamed Buns

  • Vegetarian
  • 2h 00 min
  • Serves 5
  • Medium




Mantou or plain steamed buns without filling are wildly popular in China and beyond. They are an excellent base for sandwiches — they have a surprisingly delicate and airy texture. Spread half with chocolate paste or jam, and a quick dessert is ready!

This yeast dough recipe is very adaptable — it is suitable for making plain buns, baozi buns, and jiaozi dumplings with different fillings. Steamed, mind you.

Another plus: ready-made buns can be frozen. Put the cooled products on a cutting board, cover with cling film, and freeze. Remove from the freezer and heat in the microwave as needed. Very convenient!



Activate the yeast by mixing it with warm water and letting it sit for 5 minutes.


Sift the flour into a deep bowl, mix it with baking powder and sugar. Add the activated yeast and pour in warm milk and sunflower oil. Knead the dough. It should turn out quite elastic and stretchable. If necessary, add either more flour or milk.


Cover the bowl with cling film and leave the dough to sit for an hour in a warm place. Knead the risen dough again well and form the buns.


To do this, divide the dough into four portions. Roll each part into a two-inch-thick rectangle. Then moisten the layer with water and form it into a roll. Divide the roll into four pieces. Do the same with the remaining portions of the dough.


Place the buns on a baking sheet inside a steamer bowl or a steamer basket placed above a pot of water. Cover the structure so that the buns have room to rise. Let them sit for 15 minutes, then start the steaming process. Cook for 12–15 minutes.


When cooking is complete, do not open the lid for another 5 minutes to prevent the buns from falling flat.

Another Far-Eastern delicacy is Pyan-Se — a Korean belyash. It is a real street food hit! Give these plain steamed buns a try and share your impressions with us and the recipe with your friends!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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