A Tested Recipe
Stir-Fried Mantou (Chinese Fried Steamed Buns).
What to do with leftover mantou — cut them up, fry until crispy, and season with cumin and five-spice. Better as leftovers than the original steamed buns, honestly.
By jackTao · Oct 4, 2025
Hands in the dough?
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The Mise en Place
Ingredients
Adjust portions
Main Ingredients
- 2 mantou (Chinese steamed buns), preferably day-old and slightly firm
- 20 ml cooking oil (peanut oil or sesame oil preferred)
- 2 scallions, chopped
Seasonings
- 3 g salt
- 3 g cumin powder
- 3 g chili powder
- 3 g five-spice powder
Optional Ingredients
- 2 eggs (for coating)
- 1 Add garlic, garlic shoots, or other aromatics according to taste (can be fried separately first)
The Method
Instructions
- Step 1
- Step 2
- Step 3
- Step 4
- Step 5
Prepare the Mantou
- Cut 2 steamed buns (mantou) into small cubes or slices. Day-old, slightly firm mantou works best as it absorbs less oil and gets crispier.
- 01
Prepare the Mantou
- Cut 2 steamed buns (mantou) into small cubes or slices. Day-old, slightly firm mantou works best as it absorbs less oil and gets crispier.
- 02
Prepare Egg Coating (Optional)
- If using eggs, crack 2 eggs into a bowl and whisk until well beaten.
- Optionally add 1g salt and 1g five-spice powder to the eggs, or save these seasonings for the stir-frying step.
- Pour the beaten eggs over the mantou pieces and toss until evenly coated. Don't use too much egg - a light coating is sufficient.
- 03
Heat the Wok
- Heat a wok or large pan over high heat until very hot.
- Add 20ml cooking oil (peanut oil or sesame oil recommended for better aroma). If using a stainless steel wok and concerned about sticking, you can add oil first and heat it until shimmering.
- 04
Stir-Fry the Mantou
- Add the mantou pieces to the hot wok. Stir-fry continuously to ensure even cooking.
- Reduce heat to medium-low and continue stir-frying until the mantou pieces turn golden brown and crispy.
- 05
Season and Finish
- Add 3g salt, 3g chili powder, and 3g five-spice powder. Toss to distribute the seasonings evenly.
- Add 3g cumin powder for that signature aromatic flavor.
- Finally, add the chopped scallions (2 stalks) and stir-fry for just a few more seconds to release their fragrance.
- Turn off heat and transfer to a serving plate immediately.
Cook's Notes
Notes
Day-old mantou is ideal because it's slightly drier and firmer, which helps it crisp up better and absorb less oil.
Note Nº 01
Watch the heat carefully during stir-frying to prevent burning. If the mantou starts to burn, immediately reduce heat and add a small amount of oil around the edges of the wok or sprinkle a little water (distribute it evenly, don't pour it all in one spot).
Note Nº 02
For extra crispy mantou: Turn heat to lowest setting and continue stir-frying for a longer time. After turning off the heat, leave the mantou in the hot wok for a minute before serving.
Note Nº 03
The egg coating is optional but adds richness and helps achieve a golden crust. Don't use too much egg or the mantou will become soggy.
Note Nº 04
Feel free to customize seasonings to your taste. You can add other spices or seasonings like garlic powder, Sichuan pepper powder, or curry powder.
Note Nº 05
For extra flavor, you can separately stir-fry minced garlic or garlic shoots until fragrant before adding the mantou.
Note Nº 06
This dish is best served immediately while hot and crispy. It makes an excellent snack, breakfast item, or side dish.
Note Nº 07
Mantou are soft, white Chinese steamed buns made from wheat flour. They're a staple in Northern Chinese cuisine and can be found in Asian grocery stores.
Note Nº 08
From the Kitchen
Gallery
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