These Chinese steamed buns may be served plain, sweet (filled with bean paste) or savory (filled with pork and mushrooms).
Why this will click
You can make these in bulk and seel them to community snack bars and small canteens. Or you may tie up with catering services.
Materials Needed
- Rolling pin
- Bowl
- Measuring cups and spoons
- Steamer
For the dough :
- 1 tbsp. yeast
- 1 tbsp. sugar
- 1 1/2 cups water
- 4 cups all purpose flour
For the filling :
- Sweet bean paste (red or black)
- 6 pcs. dried Chinese mushrooms
- 14 oz pork or beef
- 3/4 cup bamboo shoots, drained and chopped
- 1 tbsp. finely chopped scallops
- 1 tsp. finely chopped ginger
- 1 tsp. salt
- 1 tsp. sugar
- 1 tbsp. light soy sauce
- 1 tbsp. rice wine
- 1/2 tsp. sesame oil
How To Make the Mantou
- In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes.
- Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water.
- Mix everything to a dough. Turn it into a floured board and knead until smooth.
- Return dough to the bowl, cover and let it stand in a warm place for about an hour or until doubled in size. Punch down, cover again and let it stand for 20 minutes longer.
- Use this time to make the seasoned filling. Soak the mushrooms in warm water for about 45-50 minutes, then squeeze dry and discard any hard stalks. Coarsely chop the mushrooms, meat and bamboo shoots. Mix with the scallions , ginger, salt, sugar, soy sauce, wine and sesame oil. Blend thoroughly.
- Knead the dough again and cut it into about 24 pieces, flattening each piece with the palm of your hand. Using a rolling pin, roll out each piece into a circle about 4 inches in diameter.
- Place 1 tablespoon of the filling (sweet or seasoned) in the center of each flattened circle of dough, then gather together the edges to meet at the top around the filling. Twist to enclose the filling. Stand for at least 20 minutes before cooking.
- Bring the water in the bottom of a steamer to a boil.
- Place the rolls in the steamer, leaving a 1-inch gap between them.
- Cook for 10 minutes, or until firm and cooked through. Serve them hot.
How Much Will I Make
You can add a 10 to 20 percent margin per piece. Remember that you will be selling by bulk, so even a P2 markup can mean much if you are supplying 50 buns a day to a canteen.