Fried Mantou Buns
Golden-brown, crispy on the outside, and incredibly fluffy on the inside, these Chinese Fried Mantou Buns are a popular street food and dim sum staple. Perfect as a savory or sweet snack, they are deliciously versatile and served with condensed milk for dipping.
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Equipment
Ingredients
- 300 g all-purpose flour plus extra for dusting
- 5 g instant yeast about 1.5 tsp
- 30 g granulated sugar adjust to taste
- 1/4 tsp salt
- 150 ml warm whole milk about 110°F / 43°C
- 15 ml neutral oil plus more for brushing
- 1 L neutral oil for frying vegetable, canola, or peanut
- 1/2 cup sweetened condensed milk for serving
- 2 tbsp toasted sesame seeds optional, for garnish
- 1 tbsp chopped scallions optional, for savory version
Instructions
- Activate Yeast: In a small bowl, combine warm milk, sugar, and instant yeast. Let it sit for 5-10 minutes until foamy and activated.
- Mix Dough: In a large mixing bowl or stand mixer with dough hook, combine flour and salt. Pour in the yeast mixture and 15ml oil. Mix until a shaggy dough forms.
- Knead Dough: Knead for 8-10 minutes by hand (or 5-7 minutes with mixer) until smooth, elastic, and slightly tacky but not sticky. Add a little more flour if too sticky.
- First Proof: Form dough into a ball, place in a lightly oiled bowl, and cover with damp cloth. Let rise in warm place for 1 hour or until doubled in size.
- Shape Buns: Punch down dough and turn onto floured surface. Roll into a long log about 1.5-inch thick. Cut into 8 equal pieces with sharp knife.
- Second Proof: Place shaped buns on parchment-lined baking sheet, cover with damp cloth, and let rise for 30 minutes until puffy.
- Heat Oil: In a wok or deep fryer, heat 1L oil to 325-340°F (163-171°C). Use thermometer for accuracy.
- Fry Buns: Carefully add 3-4 buns at a time, not crowding. Fry for 2-3 minutes per side until golden brown, flipping occasionally.
- Drain and Cool: Remove with spider strainer and drain on wire rack. Let cool for 2-3 minutes before serving.
- Serve: Serve warm with sweetened condensed milk for dipping. Garnish with sesame seeds or scallions if desired.
Notes
🔹 Yeast activation is crucial - if mixture doesn't foam, yeast may be dead and dough won't rise properly.
🔹 Maintain oil temperature carefully - too hot will burn outside while inside remains doughy; too cool will make buns greasy.
🔹 For extra fluffy texture, you can steam the buns for 8-10 minutes before frying.
🔹 Buns can be made ahead through shaping step and refrigerated overnight for second proof.
🔹 Serve immediately for best texture - they lose crispiness as they cool.
🔹 For savory version, sprinkle with salt and five-spice powder after frying, or fill with pulled pork or curry.
Nutrition
Calories: 285kcalCarbohydrates: 45gProtein: 6gFat: 9gSaturated Fat: 1gCholesterol: 2mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 1IUCalcium: 4mgIron: 15mg
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