Chinese Steamed Buns (Mantou)

The Chinese steamed bun sometimes known as Mantou, is a kind of steamed bun originating from Northern China. Most contain wheat flour, water and leavening agents making them an equivalent to the white bread that is a staple in the U.S.A. The filling varies quite a bit. Mantou are also known in the south, but are often served as street food or a restaurant dish, rather than as a staple of home cooking.

• Ready In: 1 hr 45 mins
• Serves: 2-4

Ingredients

• list for the dough

• 3 1⁄2 cups flour
• 1⁄4 ounce  yeast (block)
• 1⁄2 cup sugar
• 1  pinch salt
• 1  teaspoon vinegar
• 1  egg white
• 3  teaspoons  lard (or melted shortening)
• 225  ml hot water (A little less than 1 cup of water)

• list for the filling

• 1⁄2 lb ground pork (not ground)
• 1⁄2 lb  minced chicken
• 1⁄2 teaspoon  sesame seed oil
• 2  teaspoons rice wine
• 1  teaspoon cornstarch
• 1  teaspoon oyster sauce
• 1  pinch sugar
• 1⁄2 teaspoon white pepper
• 1  teaspoon salt
• 2  tablespoons  chinese chives (chopped, also known as garlic chives)
• 2  tablespoons  dried black fungus (chopped, found in Asian markets)
• 2  tablespoons shiitake mushrooms (chopped)

Directions

1. You will also need a rice steamer and some parchment paper.
2. Directions:.
3. Mix yeast, flour and sug arand salt. Stir well. Add melted lard, vinegar and egg white, mix thoroughly. Result should resemble grains of sand. Add in enough water to turn dough into a ball.
4. Knead for about 6-8 minutes with a dough hook in your mixer. If kneading by hand, take a little longer.
5. When properly kneaded dough is not overly sticky, very smooth, pulls apart without being stringy. If you under knead your dough, it will flatten when you steam it. If you over knead your dough, it will become very hard.
6. Oil up dough ball and place it in a metal bowl. Put a damp paper towel or rag over your bowl let it rest in a warm place to rise for an hour. It should double in size. If you wish, you can set your oven on the keep warm setting and place your bowl in there for an hour.
7. Soak the wood ears and shiitake mushrooms in hot water to revive them. Chop them into fine pieces. Next chop your chives. Place your pork and chicken into a bowl and add all of the chopped items. Mix thoroughly. Add in seasonings.
8. To test: Place a spoonful in a bowl and nuke it in the microwave. Try it out and add more seasoning as needed.
9. Your filling should be relatively sticky and dry. If it is too watery, your dough will get soggy and it will be hard to fill. Make sure everything is well drained!
10. Cut parchment paper to 2-3 inch squares. If your buns will be big, cut bigger squares. This will keep your buns from being stuck to your steamer.
11. Knead dough to get all of the air out. Knead into sausage shapes and cut into little pieces. Flatten your dough with your hand and spoon filling into dough. Bring all edges to the center and pinch closed. Place on top of parchment paper and set in a cookie tray to rise for 30 minutes.
12. Do not overstuff, buns will expand too much. Insure the bottoms of buns aren't too thin or juices from filling will make bottom soggy.
13. Ready your steamer and make sure to boil extra water for steaming. Place your buns in the steamer. Steam for 15 minutes (or 20 if your buns are big) and enjoy!