If you walk down the street , any street, in Shanghai, you will find at least two Mantou vendors. It is very easy to spot them because they always have their huge tall Steamers ready to give you the juiciest and softest buns you have ever tasted.
I have been longing to make steamed buns myself and by trial and error succeeded in making soft Buns today. They might not look very professional, but they did taste awesome with a very succulent flavorsome filling and soft and cushion like dough.
Ingredients:
For the dough:
2 to 2 and a half cups flour
1 and a half teaspoon yeast
quarter cup warm water
1 tablespoon sugar
2 tablespoon oil
2 teaspoon baking powder
Mix yeast with sugar and water. Stir till yeast dissolves and keep it aside for a couple of minutes till frothy. Sift the flour and baking powder together. Place the flour in a large bowl and make a soft dough with the yeast and oil. Knead till soft for about 5 minutes. Place the soft dough in an oiled bowl and keep in a warm place for about an hour,
For the filling
1 teaspoon oil
2 or 3 spring onion, chopped fine
250 gms Pork mince
1 tablespoon Shaoxing wine
1 tablespoon cornflour
1 teaspoon sugar
pinch of salt
1 teaspoon chopped chillies
1 tablespoon light soy sauce
1 teaspoon oyster sauce
Make a paste with Cornflour and 1 and a half tablespoon of water and keep aside.
Heat the oil and add spring onions until it wilts. Add the mince and stir.Add everything else except Cornflour paste and Shaoxing wine and cook for a couple of minutes.
Add the Shaoxing wine to the Corn flour paste and add this to the Pork. Stir for a minute till the mixture comes together as a paste. Remove from fire and cool completely.
To assemble
Divide the dough in half and Roll each half on a lightly floured surface to form a long sausage. ( about 12 inches long). Cut the logs into 8 pieces. Roll each piece into a ball and flatten it slightly to form a flattened circle.
Lightly dust a surface and roll each circle into a three and a half inch circle. The edges should be thinner than the middle. Hold the circle in your palm and place about two or three teaspoons of the filling on the circle. Flatten the filling , taking care to leave at least half inch around the edge. Fold the buns and let it rest for half an hour. When it is well risen, place on the steamer and steam for 15 minutes
You can see how it is assembled in this video here .
I have been longing to make steamed buns myself and by trial and error succeeded in making soft Buns today. They might not look very professional, but they did taste awesome with a very succulent flavorsome filling and soft and cushion like dough.
Ingredients:
For the dough:
2 to 2 and a half cups flour
1 and a half teaspoon yeast
quarter cup warm water
1 tablespoon sugar
2 tablespoon oil
2 teaspoon baking powder
Mix yeast with sugar and water. Stir till yeast dissolves and keep it aside for a couple of minutes till frothy. Sift the flour and baking powder together. Place the flour in a large bowl and make a soft dough with the yeast and oil. Knead till soft for about 5 minutes. Place the soft dough in an oiled bowl and keep in a warm place for about an hour,
For the filling
1 teaspoon oil
2 or 3 spring onion, chopped fine
250 gms Pork mince
1 tablespoon Shaoxing wine
1 tablespoon cornflour
1 teaspoon sugar
pinch of salt
1 teaspoon chopped chillies
1 tablespoon light soy sauce
1 teaspoon oyster sauce
Make a paste with Cornflour and 1 and a half tablespoon of water and keep aside.
Heat the oil and add spring onions until it wilts. Add the mince and stir.Add everything else except Cornflour paste and Shaoxing wine and cook for a couple of minutes.
Add the Shaoxing wine to the Corn flour paste and add this to the Pork. Stir for a minute till the mixture comes together as a paste. Remove from fire and cool completely.
To assemble
Divide the dough in half and Roll each half on a lightly floured surface to form a long sausage. ( about 12 inches long). Cut the logs into 8 pieces. Roll each piece into a ball and flatten it slightly to form a flattened circle.
Lightly dust a surface and roll each circle into a three and a half inch circle. The edges should be thinner than the middle. Hold the circle in your palm and place about two or three teaspoons of the filling on the circle. Flatten the filling , taking care to leave at least half inch around the edge. Fold the buns and let it rest for half an hour. When it is well risen, place on the steamer and steam for 15 minutes
You can see how it is assembled in this video here .
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