Fried Mantou Recipe

Activate yeast and mix dough

In a small bowl, sprinkle 1 tsp active dry yeast and 1 tbsp sugar over 3/4 cup warm water (105–115°F). Let sit 5–8 minutes until foamy. In a large bowl combine 2 cups all-purpose flour and 1/4 tsp salt. Make a well, add yeast mixture and 1 tsp vegetable oil. Stir until a shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Shape mantou

Punch down dough and divide into 6 equal pieces (about 60–70 g each). Shape each into a smooth oval or round bun. Optionally flatten slightly for quicker frying. Place on a tray, cover, and let rest 15–20 minutes while you prepare frying oil. (Alternatively, you may steam the mantou for 10–12 minutes if you prefer soft interior before frying—see note.)

If using store-bought refrigerated or frozen mantou, bring to room temperature or thaw according to package. For pre-steamed mantou, cut each bun in half horizontally or into 3 slices if large. For freshly made buns, they should be rested and slightly proofed as above.

Pat buns lightly with a paper towel to remove excess surface moisture; dry surface helps achieve crisp exterior. If you prefer an extra buttery flavor, warm 1 tbsp butter and brush on buns immediately after frying (see below).

Heat oil

Pour about 1 cup neutral oil into a deep skillet or wok so the oil depth is about 1/4–1/2 inch (enough to cover about half the thickness of the bun for shallow frying). Heat over medium-high heat to 350°F (175°C) or until a small piece of bread sizzles and turns golden in about 30–40 seconds.

Fry the mantou

Carefully add buns in a single layer, cut side down if sliced, not overcrowding the pan (work in batches). Fry 1.5–2.5 minutes per side until deep golden brown and puffed, adjusting heat to prevent burning. Use tongs to flip gently so they brown evenly. For whole small mantou fry 2.5–4 minutes per side until crisp and golden.

Drain and finish

Transfer fried mantou to a wire rack or paper towel-lined plate to drain excess oil. If using butter, brush warm melted butter over each bun while hot to glaze. Dust with icing sugar if serving sweet.

For sweet serving: arrange fried mantou on a plate, drizzle with 1/4 cup sweetened condensed milk and 2 tbsp honey or maple syrup. Sprinkle 1 tbsp powdered sugar if desired. Serve immediately while hot and crisp.

For savory serving: serve hot with chili oil, sweet chili sauce, or pickled vegetables on the side. Use one dipping sauce or offer both for contrast.

You can steam fresh mantou for 10–12 minutes then chill slightly and pan-fry; steamed-then-fried buns develop an especially tender interior and crisp exterior. Adjust oil quantity for shallow or deeper frying — maintain control of heat to avoid sogginess. Leftovers can be reheated in a toaster oven or skillet to restore crispness.