Fried / Steam Mantau Recipe

1. Bloom yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) with 1 tsp sugar and instant dry yeast. Stir and let sit 5–8 minutes until foamy.

2. In a large mixing bowl whisk together flour, remaining 1 tsp sugar, and salt.

3. Warm the milk until lukewarm (not hot). Add the milk, melted butter and 2 tbsp vegetable oil to the foamy yeast mixture and stir to combine.

4. Make a well in the dry ingredients and pour the wet mixture in. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

5. Knead the dough for 8–10 minutes until smooth and elastic. If the dough is sticky, sprinkle small additional flour, a tablespoon at a time. The finished dough should be soft and slightly tacky but not wet.

6. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 60–75 minutes or until doubled in size.

7. While the dough is rising, make the filling. Heat 1 tbsp vegetable oil in a skillet over medium heat. Add chopped shallot and cook 1–2 minutes until translucent.

8. Add minced garlic and cook 30 seconds until fragrant. Add ground pork (or chosen substitute) and break up with a spatula. Cook until no longer pink, about 4–6 minutes.

9. Stir in soy sauce, oyster sauce, sesame oil, white pepper and 1/2 tsp salt. Sprinkle in cornstarch and cook 1 minute to thicken slightly. Remove from heat and fold in sliced green onion. Let filling cool completely before using (important so it doesn't make dough soggy).

10. If making a vegetarian filling, sauté vegetables, season similarly and cool before using.

11. When dough has doubled, punch it down and turn out onto a lightly floured surface. Divide dough into 12 equal portions (about 60–70 g each). Cover portions with a towel to prevent drying.

12. Roll each portion into a ball then flatten into a 3–4 inch disk. Roll the edges thinner than the center. Place about 1–2 tbsp of cooled filling in the center of each disk (or leave plain for a plain mantau). Gather the edges and pinch to seal, rolling the seam side down into a smooth bun.

13. Place filled buns seam-side down on parchment-lined trays or proofing baskets, leaving 1–2 inches between buns. Cover loosely and let proof 25–30 minutes until slightly puffy.

14. Prepare a steamer by bringing about 4 cups of water to a gentle boil in a wok or pot with a steamer insert. Line steamer trays with parchment paper or cabbage leaves and place buns leaving space between them for expansion.

15. Steam buns over medium-high steam for 10–12 minutes for medium-sized buns. Do not open the lid during steaming. After 10–12 minutes, turn off heat and let buns sit covered for 2–3 minutes to prevent collapse before removing lid.

16. Remove buns and serve hot with dipping sauce or as desired.

17. If you want crisp-fried mantau, first either use pre-steamed cooled buns (steaming step then cool) or use unsteamed but well-proofed buns. For the classic method, lightly steam buns for 6–7 minutes to set the dough, then cool completely (this gives a pillowy interior).

18. Heat 2–3 cups neutral oil in a heavy skillet or wok to 350°F (175°C). Test by dropping a small piece of dough — it should sizzle and brown slowly.

19. Fry buns in batches, seam side down if preferred, turning as needed until golden brown and crisp on all sides, about 2–4 minutes per batch depending on size. Do not overcrowd the pan.

20. Use a slotted spoon to transfer fried mantau to a wire rack or paper towels to drain excess oil. Sprinkle with sesame seeds while hot, if using.

21. Serve hot with sweetened condensed milk, chili sauce, or soy-based dipping sauce.

22. For best texture when serving fried mantau, serve immediately. Steamed mantau are best fresh but can be reheated by steaming 3–4 minutes.

23. Store cooled buns in an airtight container in the refrigerator up to 3 days or freeze for up to 1 month. Reheat by steaming from thawed or frying briefly to crisp.