What is a mantou dog?
So I asked you guys what should the mantou dog be? A main item or side dish? Majority of you said it should be a side dish.
So what is a mantou dog?
If you’ve seen my latest Asian Fast Food series, you’ll know what I’m talking about.
But if you haven’t, then let me introduce you to an Asian twist to the traditional corndog.
Mantou dog is an Asian spin to a corndog, but instead of a cornmeal batter, we’re using a Chinese steamed bun called mantou (馒头). Instead of a frankfurt sausage inside, we’re using lap cheong (腊肠) which is a popular Cantonese sausage.
Mantou (馒头)
Mantou is a popular Chinese steamed bun that’s usually eaten plain or with savoury toppings.
Popular toppings include chicken, char siu pork, lap cheong sausage, vegetables and so much more!
When made correctly, mantou is super fluffy and soft. It’s made by steaming the dough.
Lap Cheong Sausage (腊肠)
Lap Cheong (腊肠) is a sweet and savoury Chinese sausage. It is usually made from pork, and seasoned with soy sauce and sugar before being dried.
What separates lap cheong from normal sausage is its relatively hard texture compared to a frankfurt, and the meat is sweeter. It’s a rice thief in my books, and it’s absolutely delicious.
Growing up, when my Dad was too lazy to cook up a full meal, we would just enjoy steamed lap cheong with eggs, veggies and white rice. It was a simple and humble meal, yet super memorable.
Mozzarella Cheese
Instead of lap cheong sausage, you can have mozzarella cheese as the filling. This is perfect as a vegetarian option.
In the video, I used string cheese because it was easier. It was already shaped in a long cylinder. But if you’d like to use mozzarella cheese, simply cut it into a long rectangle.
But there are some tips I would offer if you’re deep frying mantou dog with mozzarella cheese filling. See below for my tips!
Steamed or Deep Fried?
This recipe includes both steamed and deep fried versions of the Mantou Dog.
Depending on your preference, you can make one or the other. If you’re making a large batch, then I suggest you try both versions.
The deep fried mantou dog is very popular because once deep fried, the mantou becomes crunchy. This version resembles the traditional corndog the most.
However, if you really enjoy steamed buns or if you’re after something healthier, steamed version is the way to go.
Some tips for making mantou dog!
Here are some tips if you’re making this for the first time!
- Wrapping technique: when you are wrapping the mantou dough around the sausage or cheese block, make sure that the dough overlaps. This is super important because it prevents any of the filling from leaking. Especially if you are deep frying the mantou dogs, you must ensure the cheese filling doesn’t leak, or else it can be dangerous in the hot oil.
- Make sure the yeast is active! Before proceeding to make the dough, always activate the yeast by adding it to warm water and sugar. Let it sit for at least 5 minutes, I’d say 8 minutes to be safe, and you should see some small bubbles and smell a strong yeasty aroma. If not, the yeast is most likely dead, and you need to restart. Always check this step, or else you might spend all the time in making the dough, and end up with one that doesn’t rise!
- Deep frying the mantou: if you choose to make the deep fried version, you can use chopsticks or tongs to gently move the mantou dog around in the oil. This ensures it browns and cooks evenly.
Mantou Dog
Ingredients
Method
- Add sugar and yeast to the warm water. Stir and let it sit for 8 minutes.
- If you see small bubbles and smell a strong yeasty aroma, it’s active and ready to use.
- If nothing happens, your yeast may be dead - restart with fresh yeast.
- Tip: Always check expiry dates if your yeast doesn’t foam.
- Pour the yeast mixture into the flour. Add milk and oil. Mix until a rough dough forms, then knead with your hands until combined.
- Transfer to a bench or silicone mat and knead for about 15 minutes until smooth and elastic.
- Cover with cling wrap or a damp towel and let rest for 5 minutes.
- Lightly flour your work surface.
- Roll the dough into a long rectangle, then cut into 8 equal strips.
- Take one strip and roll it thinner and longer into a very long strip.
- Lightly brush one side with cold water.
- Skewer your lap cheong or mozzarella stick. Place it diagonally on the dough and wrap the dough around it in a spiral, slightly overlapping each turn to fully cover the filling.
- Repeat with remaining strips.
- Place mantou dogs into a lined steamer, leaving space between each.
- Steam on medium heat for 8 minutes.
- Turn off heat and let them sit in the steamer for another 2 minutes before opening the lid.
- For steamed version: Serve immediately and enjoy!
- Allow steamed mantou dogs to cool completely.
- Heat oil to 170–180°C.
- Deep fry for 1–2 minutes until golden brown and crispy.
- Drain on paper towel.
- Drizzle with ketchup, mustard and condensed milk for that sweet and savoury combo
- Serve hot and enjoy!
