How To Make Mantou

Learn how to make mantou
You can make these in bulk and sell 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 ½ cups water
4 cups all purpose flour

For the sweet filling Sweet bean paste (red or black). Available in Asian grocery stores or supermarkets

For savory fi lling:
6 pcs. dried Chinese mushrooms
14 oz pork or beef
¾ cup bamboo shoots, drained and chopped
1 tbsp. fi nely chopped scallions
1 tsp. finely chopped ginger
1 tsp. salt
1 tsp. sugar
1 tbsp. light soy sauce
1 tbsp. rice wine
½ tsp. sesame oil

Getting started:

1. In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes.

2. Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water.

3. Mix everything to a dough. Turn it onto a floured board and knead until smooth.

4. 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.

5. 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.

6. 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.

7. 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.

8. Bring the water in the bottom of a steamer to a boil.

9. Place the rolls in the steamer, leaving a 1- inch gap between them.

10. Cook for 10 minutes, or until firm and cooked through. Serve them hot.