Fried Mantou Buns
Golden fried buns with a crisp shell and soft, pillowy interior for dunking.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Wheat, Dairy
Store-bought or homemade mantou get a second life in hot oil, turning their pale steamed surface into a crackly golden crust while the inside stays fluffy and slightly sweet. Serve them plain, dusted with sugar, or alongside sweetened condensed milk for dipping.
Ingredients
- 8 frozen mantou buns, thawed
- 3 cups vegetable oil, for frying
- 2 tablespoons granulated sugar, for dusting (optional)
- 1/2 cup sweetened condensed milk, for dipping (optional)
Method
-
If mantou are frozen, thaw completely at room temperature and pat dry with a paper towel to remove excess moisture.
-
Pour vegetable oil into a wok or heavy-bottomed pot to a depth of about 2 inches and heat over medium heat until it reaches 325°F.
-
Working in batches of 3 to 4, carefully lower buns into the hot oil.
-
Fry buns, turning occasionally with a slotted spoon, until golden brown and crisp on all sides, 3 to 4 minutes per batch.
-
Remove buns with a slotted spoon and drain on a wire rack set over paper towels.
-
Repeat frying with remaining buns, allowing oil to return to 325°F between batches.
-
While still warm, dust fried buns with granulated sugar if desired.
-
Serve warm with sweetened condensed milk for dipping, if desired.
Rate this recipe
Fried Mantou Buns
Store-bought or homemade mantou get a second life in hot oil, turning their pale steamed surface into a crackly golden crust while the inside stays fluffy and slightly sweet. Serve them plain, dusted with sugar, or alongside sweetened condensed milk for dipping.
15 min 8 buns 260 cal
Ingredients
- 8 frozen mantou buns, thawed
- 3 cups vegetable oil, for frying
- 2 tablespoons granulated sugar, for dusting (optional)
- 1/2 cup sweetened condensed milk, for dipping (optional)
Method
- 1
If mantou are frozen, thaw completely at room temperature and pat dry with a paper towel to remove excess moisture.
- 2
Pour vegetable oil into a wok or heavy-bottomed pot to a depth of about 2 inches and heat over medium heat until it reaches 325°F.
- 3
Working in batches of 3 to 4, carefully lower buns into the hot oil.
- 4
Fry buns, turning occasionally with a slotted spoon, until golden brown and crisp on all sides, 3 to 4 minutes per batch.
- 5
Remove buns with a slotted spoon and drain on a wire rack set over paper towels.
- 6
Repeat frying with remaining buns, allowing oil to return to 325°F between batches.
- 7
While still warm, dust fried buns with granulated sugar if desired.
- 8
Serve warm with sweetened condensed milk for dipping, if desired.