Make this classic dim sum treat at home! These fried mantou buns are crispy on the outside, soft on the inside, and perfect with a simple sweetened condensed milk dip. Ready in just 25 minutes!
Quick & Easy Sweet Snack – Deep Fried Mantou
My kids were craving a little snack the other day, and when I opened the fridge, I spotted a pack of frozen mantou tucked in the corner.
That instantly gave me an idea—I wanted to make fried mantou, just like the ones I used to enjoy at dim sum restaurants a few years ago.
When fried, they become crispy on the outside yet remain soft and pillowy inside.
What is mantou?
For those who haven’t tried it, mantou is a traditional Chinese steamed bun, usually served plain without any fillings.
It’s slightly sweet, soft, and incredibly versatile—perfect for breakfast, a snack, or, in this case, a decadent treat after frying.
The dipping sauce: Sweetened Condensed Milk
Fried mantou is traditionally served with sweetened condensed milk as a dipping sauce in dim sum restaurants.
I love making it myself because it’s so simple, with only two ingredients.
Why You’ll Love This Recipe
- Golden, crispy on the outside, soft and pillowy on the inside—these buns are pure comfort.
- The condensed milk sauce is sweet but not overwhelming, perfectly coating each fried bun.
- Quick and easy—25 minutes from start to finish, including defrosting, frying, and making the sauce.
- Versatile—you can serve immediately or store in the fridge for a quick snack later.
- No complicated ingredients—just frozen mini buns, milk, sugar, and a little oil.
Ingredients and Substitutions
- Mini buns – I always recommend using pre-made frozen mini buns for convenience. They defrost quickly and fry up beautifully. Make sure to fully defrost before frying so the inside stays soft and fluffy.
- Milk – Full-fat milk is my favourite here. It gives the condensed milk sauce a richer, creamier texture, though you can use lower-fat milk if preferred.
- Granulated sugar – I use just enough sugar to balance the condensed milk sauce without making it overly sweet. Adjust to taste: a little more if you love sweeter desserts, or a little less for a lighter finish.
- Cooking oil – You’ll need enough for shallow frying. I usually use neutral oils like vegetable or canola for a clean flavor.
How to Make Deep Fried Mantou
1. Defrost the Mini Buns
Take the frozen mini buns out of the freezer and let them thaw at room temperature for about 20 minutes, until the surface is frost-free and the inside is soft. This prevents buns from being crispy outside but hard inside when frying.
After defrosting, gently pat the buns dry with kitchen paper towels to remove surface moisture and avoid oil splatter.
2. Fry the Mini Buns
Pour cooking oil into a frying pan and heat on low until it reaches about 40% hot (120–140°C / 248–284°F). Low and slow is key to avoid burning the buns.
Place the defrosted buns into the pan, gently flipping continuously with a spatula for even heating on all sides.
Fry for 6–8 minutes until golden and crispy. You’ll know they’re ready when they make a crisp sound when tapped with chopsticks.
Remove buns with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
3. Prepare the Condensed Milk Sauce
In a clean small pot, combine 300g milk and 60g sugar. Heat on low, stirring constantly to prevent sticking.
Cook until small bubbles appear at the edges and the sugar is fully dissolved. Continue stirring for about 3 minutes until slightly thickened (do not boil to prevent clumping).
Remove from heat and pour over the fried buns, or serve alongside as a dipping sauce.
Tips & Tricks
- Defrost properly – Fully thawing buns ensures even frying and avoids a hard center.
- Oil temperature matters – Fry low and slow at 120–140°C to prevent burning or excess oil absorption.
- Stir gently – Flip buns continuously to ensure even browning and avoid dark spots.
- Smooth sauce – Keep stirring the milk and sugar on low heat to prevent clumps.
- Healthier alternative – Use an air fryer: preheat to 160°C, lightly brush buns with oil, bake for 10 minutes, flipping twice halfway.
- Storage – Best eaten fresh. Can be stored in the fridge for up to 1 day; reheat briefly in the microwave or in a pan to restore softness.
Frequently Asked Questions
Can I use other buns instead of mini mantou?
Yes, any soft, slightly sweet bread will work, but mini mantou gives the perfect texture for deep frying.
Why are my buns soggy inside?
This usually happens if the buns weren’t fully defrosted before frying or the oil is too low. Make sure buns are thawed and fry at the correct temperature.
Can I make the condensed milk sauce ahead of time?
Yes, you can prepare it while the buns fry or even ahead of time and gently reheat before serving.
Is air frying really as good as deep frying?
Absolutely! While the texture is slightly different, brushing a thin layer of oil and flipping midway gives wonderfully crisp and fluffy buns.
Homemade Dim Sum Favorite: Fried Sweet Mini Buns
Ingredients
For the Fried Buns
- 200 g frozen milk-flavored mini buns
- Cooking oil for frying e.g., vegetable, canola, or peanut oil
For the Sweetened Condensed Milk
- 300 g whole milk
- 60 g fine granulated sugar
Instructions
Defrost the Mini Buns
- Take the frozen mini buns out of the freezer and let them thaw at room temperature for about 20 minutes, until the surface is frost-free and the inside is soft. This prevents buns from being crispy outside but hard inside when frying.
- After defrosting, gently pat the buns dry with kitchen paper towels to remove surface moisture and avoid oil splatter.
Fry the Mini Buns
- Pour cooking oil into a frying pan and heat on low until it reaches about 40% hot (120–140°C / 248–284°F). Low and slow is key to avoid burning the buns.
- Place the defrosted buns into the pan, gently flipping continuously with a spatula for even heating on all sides.
- Fry for 6–8 minutes until golden and crispy. You'll know they're ready when they make a crisp sound when tapped with chopsticks.
- Remove buns with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
Prepare the Condensed Milk Sauce
- In a clean small pot, combine 300g milk and 60g sugar. Heat on low, stirring constantly to prevent sticking.
- Cook until small bubbles appear at the edges and the sugar is fully dissolved. Continue stirring for about 3 minutes until slightly thickened (do not boil to prevent clumping).
- Remove from heat and pour over the fried buns, or serve alongside as a dipping sauce.
Leave a Reply