Chinese Steamed Buns with Cheese
These cheese-filled Chinese steamed buns are soft, slightly sweet, and irresistibly savory. Perfect for breakfast or a cozy snack, with melty cheese in every bite.

I still remember the first time I tasted Chinese steamed buns—mantou—on a chilly morning at a bustling street market in Taipei. The soft, pillowy texture and subtle sweetness instantly won me over.
Fast forward a few years, and here I am, giving this traditional favorite a fun twist: cheese-filled mantou! It might sound a bit unconventional, but the creamy, savory cheese paired with the sweet, fluffy bun creates a surprisingly perfect harmony. It’s a bold East-meets-West fusion—and trust me, it works beautifully.
Mantou (饅頭) is a traditional Chinese steamed bun known for its soft, fluffy, and slightly milky flavor. Commonly enjoyed for breakfast or a midday snack, it’s delicious on its own but even better with tasty fillings or toppings. Try it with Char Siu Roast Pork, Pork Jerky, Crispy pork belly—or spread it with something sweet like Coconut Kaya Jam for a rich, tropical twist. That creamy coconut custard melts right into the warm bun… total comfort in every bite.
Over time, mantou has evolved into many delightful flavors—plain, chocolate, taro, matcha, corn, and even pumpkin, like my Pumpkin Mantou recipe. And now, cheese joins the party for a savory twist you didn’t know you needed!
What You Will Love About This Recipe
Recipe Ingredients

Ingredient Notes
All-Purpose Flour – This one’s easy to find and works well if you’re going for soft but slightly chewy buns. It’s my go-to when I don’t have pao flour on hand.
Pao Flour (Bao Flour) – This flour is made for steamed buns. It gives that ultra-soft, smooth texture—like the kind you find in dim sum restaurants. If you want that super fluffy, melt-in-your-mouth kind of bun, this is it.
Teng Mien Flour (Wheat Starch) – I like to add a bit of this to make the buns extra tender and smooth. It helps lighten up the dough and gives a nice silky texture.
Cheese Slices – I use cheddar cheese slices. They melt beautifully when steamed, and the taste is just so good—savory, rich, and a little creamy. You can try mozzarella too if you like that stretchy, gooey pull. Just use whatever cheese makes you happy!
Oil – I usually use neutral oil like coconut, vegetable or canola. But if you want extra richness, lard or shortening will make the buns softer and more fragrant.
Be sure to check out the full recipe and ingredient list below
How to Make Chinese Steamed Bun

STEP 1. Start by making the yudane. Mix flour with hot water (Image 1) and stir until it forms a dough (Image 2). Cover with cling wrap (Image 3) and let it rest for 2–3 hours. In a mixing bowl, sift all the flours (Image 4).

STEP 2. Add sugar, salt, and instant yeast (Image 5). Pour in water and add the rested yudane (Image 6). Mix until the dough is no longer sticky (Image 7), then add oil (Image 8) and continue mixing until the dough becomes smooth.

STEP 3. Mix until fully smooth and elastic (Images 9, 10). Total mixing time should be around 18–20 minutes. Transfer the dough to a greased glass bowl (Image 11), cover with cling wrap (Image 12), and let it ferment for 1 hour.

STEP 4. After an hour, the dough should double in size (Image 13). Punch the air out (Image 14). Lightly flour your work surface and roll the dough into a 45×22 cm rectangle (Images 15, 16).

STEP 5. Lay the cheddar cheese slices down the center (Image 17). Roll it up lengthwise and seal tightly (Images 18, 19). Cut into 4 cm pieces using a knife or string—personally, I find string works better (Image 20). If using a knife, go for a bread knife for cleaner cuts.

STEP 6. Place each piece on a square of pao paper, with the cheese side facing up (Image 21). Let them rise again until doubled in size (Image 22). Meanwhile, heat your steamer. Steam the buns for 10 minutes over medium heat (Image 23), then turn off the heat and let them sit for 2 minutes with the lid on. Remove and let cool completely (Image 24). Enjoy your steamed bun!
Pro Tips
- Use hot water for yudane – Make sure the water is really hot (just boiled) when mixing the yudane. This helps gelatinize the flour, giving the buns that extra soft, chewy texture.
- Let the yudane rest – Don’t rush the resting time. Giving it 2–3 hours allows the gluten to relax and the texture to develop.
- Choose melty cheese – Cheddar slices work great because they melt beautifully and have a rich, savory taste. But feel free to try mozzarella for that stretchy pull or mix cheeses for fun flavor combos.
- String for clean cuts – Use a clean thread or string to cut the rolls if you want neat, bakery-style swirls. It’s gentler than a knife and won’t squish the dough.
- Steam with love (and patience) – Always preheat your steamer, and once you start steaming, don’t lift the lid! Let it rest 2 minutes after turning off the heat to avoid wrinkly buns.
How to Serve
Enjoy this Cheese mantou warm, when the cheese is still melty. For a sweet-savory twist, drizzle them with a little condensed milk or spread on some coconut kaya jam. You can serve the buns on their own for breakfast or a snack, or make it part of a cozy meal with sides like egg drop soup, chive eggs, or a fluffy shrimp omelette.
Pair it with a savory dish like Dong Po Rou (braised pork belly) for a satisfying contrast. Don’t forget a tall glass of oolong milk tea or Assam milk tea to wash it all down—it’s the perfect finish.
FAQs about Chinese Steamed Bun
This usually happens when the dough hasn’t been kneaded enough or the yeast isn’t active. Make sure to knead until smooth and give the dough enough time to rise until doubled.
I love using cheddar slices because they melt beautifully and add a rich, savory flavor. You can also try mozzarella for that stretchy effect or experiment with a mix of cheeses.
Yes! You can prepare the dough the night before and let it rest in the fridge after the first proof. Just bring it back to room temperature before shaping and steaming.
After about 10 minutes over medium heat, the buns should look puffed and smooth. Turn off the heat and let them sit for 2 minutes before opening the lid to prevent wrinkling.
Mantou is typically plain or sweet and doesn’t always have filling. Baozi usually has savory fillings like pork or vegetables. Cheese mantou is a fun in-between version that brings both worlds together!

Storage
Let the cheese steamed buns cool completely before storing. You can keep them in an airtight container at room temperature for up to a day, but for longer storage, pop them in the fridge for up to 3 days. To enjoy them warm again, just reheat in a steamer for 5–7 minutes or microwave for about 20–30 seconds.
You can also freeze them—wrap each bun in cling wrap or place them in a ziplock bag. Steam straight from frozen or thaw overnight in the fridge, then reheat as usual. Still soft, still melty!

Cheese Steamed Bun – Cheese Mantou
Ingredients
Yudane
- 100 gr all purpose flour
- 100 gr hot water
Dough
- 65 gr sugar
- 5 gr instant yeast
- 85 gr water
- 120 gr all purpose flour
- 120 gr pao flour
- 30 gr teng mien flour
- 3 gr baking powder
- 35 gr oil
- 5 gr salt
- Cheese slices Dairymont
Instructions
- Start by making the yudane. Mix flour with hot water and stir until it forms a dough. Cover with cling wrap and let it rest for 2–3 hours. In a mixing bowl, sift all the flours.
- Add sugar, salt, and instant yeast. Pour in water and add the rested yudane. Mix until the dough is no longer sticky, then add oil and continue mixing until the dough becomes smooth.
- Mix until fully smooth and elastic. Total mixing time should be around 18–20 minutes. Transfer the dough to a greased glass bowl, cover with cling wrap, and let it ferment for 1 hour.
- After an hour, the dough should double in size. Punch the air out. Lightly flour your work surface and roll the dough into a 45×22 cm rectangle.
- Lay the cheddar cheese slices down the center. Roll it up lengthwise and seal tightly. Cut into 4 cm pieces using a knife or string—personally, I find string works better. If using a knife, go for a bread knife for cleaner cuts.
- Place each piece on a square of pao paper, with the cheese side facing up. Let them rise again until doubled in size. Meanwhile, heat your steamer. Steam the buns for 10 minutes over medium heat, then turn off the heat and let them sit for 2 minutes with the lid on. Remove and let cool completely. Enjoy your steamed bun!
Video
Notes
- Use hot water for yudane – Make sure the water is really hot (just boiled) when mixing the yudane. This helps gelatinize the flour, giving the buns that extra soft, chewy texture.
- Let the yudane rest – Don’t rush the resting time. Giving it 2–3 hours allows the gluten to relax and the texture to develop.
- Choose melty cheese – Cheddar slices work great because they melt beautifully and have a rich, savory taste. But feel free to try mozzarella for that stretchy pull or mix cheeses for fun flavor combos.
- String for clean cuts – Use a clean thread or string to cut the rolls if you want neat, bakery-style swirls. It’s gentler than a knife and won’t squish the dough.
- Steam with love (and patience) – Always preheat your steamer, and once you start steaming, don’t lift the lid! Let it rest 2 minutes after turning off the heat to avoid wrinkly buns.
I love this east meets west Chinese steamed bun. The cheese that melts when eaten warm is really satisfying.