These steamed buns are yummy Chinese dim sum that can be made with or without meat filling. To make these tasty buns, you'll need a wok equipped with a stainless steel steam plate. After steaming the buns, make sure to remove the lid carefully so condensation doesn't drip onto the buns, as this will produce yellowish blisters on the bun surface.

 

Here’s a complete guide to Chinese Steamed Buns (Mantou & Baozi) with recipe and nutritional value:

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Chinese Steamed Buns (Mantou / Baozi)

Introduction

Chinese steamed buns are soft, fluffy bread rolls traditionally cooked by steaming instead of baking. They are a staple in northern China, where wheat is more common than rice.

• Mantou (馒头) – plain steamed buns, usually served as a side dish or snack.

• Baozi (包子) – steamed buns with fillings (savory or sweet), like pork, vegetables, or red bean paste.

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Ingredients (for Mantou – Plain Steamed Buns, ~10 pieces)

• All-purpose flour – 3 cups (375 g)

• Instant yeast – 2 tsp

• Sugar – 2 tbsp (for mild sweetness)

• Warm water – 1 cup (240 ml)

• Vegetable oil – 1 tbsp

• Salt – ½ tsp

(For Baozi: add your choice of filling such as pork, chicken, mushrooms, or sweet red bean paste before shaping)

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Instructions

1. Make the Dough

1. Dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy.

2. Mix flour, salt, and oil in a large bowl.

3. Add yeast mixture and knead into a smooth dough (8–10 minutes).

2. First Rise

• Cover dough with a damp cloth.

• Let it rise in a warm place for 1–2 hours until doubled in size.

3. Shape the Buns

• Punch down dough, knead lightly.

• Divide into equal portions and shape into smooth balls.

• For Baozi: flatten each ball, place filling in center, gather edges, and pinch closed.

4. Second Rise

• Place buns on parchment squares (to prevent sticking).

• Cover and let rise again for 30–40 minutes.

5. Steam the Buns

• Bring water to a boil in a steamer.

• Place buns inside (leave space for expansion).

• Steam on medium heat for 10–15 minutes.

• Turn off heat, leave covered for 5 minutes before removing (to prevent wrinkling).

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Nutritional Value (per plain steamed bun, ~60 g)

• Calories: ~150 kcal

• Carbohydrates: ~30 g

• Protein: ~4 g

• Fat: ~2 g

• Fiber: ~1 g

• Sodium: ~100 mg

(For Baozi with pork & vegetables, per bun: ~220–250 kcal, 10 g protein, 8 g fat, 28 g carbs)

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Variations

• Savory Baozi: Pork & cabbage, chicken & mushroom, beef & onion.

• Sweet Baozi: Red bean paste, lotus seed paste, custard filling.

• Whole-wheat Mantou: Healthier, slightly denser version.

• Pumpkin Mantou: Made with pumpkin puree for color and sweetness.

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Conclusion

Chinese steamed buns are a versatile, healthy, and traditional food enjoyed across Asia. They can be plain (Mantou) or filled (Baozi), served as breakfast, snacks, or part of a meal. Low in fat and rich in carbohydrates, they provide energy, while fillings add protein, vitamins, and flavor. Steaming keeps them soft, fluffy, and healthier compared to fried bread.

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👉 Do you want me to also give you a recipe for classic pork Baozi filling (savory version) or a sweet custard filling for the steamed buns?

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Homemade hand-pulled noodles made with water, flour, and oil are cooked until tender and springy, and served with a delicious and aromatic homemade beef broth, daikon, garlic, and chili oil for a truly special Chinese soup from Lanzhou in Northwest China.

 

🥢 Chinese Hand-Pulled Noodles in Beef Broth

🥘 Ingredients (4 servings)

For the Broth:

• 500 g (1 lb) beef shank or brisket

• 8 cups beef stock (or water with 2 beef bouillon cubes)

• 3 slices ginger

• 3 cloves garlic (smashed)

• 2–3 star anise

• 1 small cinnamon stick

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp Shaoxing wine (Chinese cooking wine)

• 1 tsp sugar

• Salt & pepper to taste

For the Noodles (hand-pulled):

• 3 cups all-purpose flour

• 1 tsp salt

• 1 cup water (adjust as needed)

• 1 tbsp vegetable oil

Toppings:

• Fresh bok choy or spinach (blanched)

• Chopped spring onions

• Fresh cilantro

• Chili oil (optional)

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👩‍🍳 Method

Step 1 – Make the Broth

1. In a pot, cover beef with water, bring to boil 5 minutes, then discard water (removes impurities).

2. Add fresh water/stock, ginger, garlic, star anise, cinnamon, soy sauces, wine, and sugar.

3. Simmer gently for 1.5–2 hours until beef is tender.

4. Remove beef, slice thinly, strain broth, and keep hot.

Step 2 – Make the Noodles

1. Mix flour + salt + water into a smooth dough. Knead 10 minutes until elastic.

2. Cover with oil, wrap, and rest for 1–2 hours.

3. Divide into strips. Roll each into long ropes, stretch, then pull and slap against the counter until thin noodles form.

4. Boil in salted water for 2–3 minutes until chewy. Drain.

Step 3 – Assemble

1. Place noodles in bowls.

2. Add sliced beef on top.

3. Pour hot beef broth over.

4. Garnish with bok choy, scallions, cilantro, and chili oil.

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🌟 Nutritional Value (per serving – approx.)

(values may vary depending on ingredients used)

• Calories: ~520 kcal

• Protein: 32 g

• Carbohydrates: 65 g

• Fat: 12 g

• Fiber: 4 g

• Vitamin A: from bok choy

• Iron: from beef & broth

• Sodium: moderate-high (from soy sauce & stock)

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✅ Health Notes:

• High in protein (beef + flour).

• Good source of iron, zinc, B vitamins (from beef).

• Broth and spices aid digestion & warmth.

• Can reduce sodium by lowering soy sauce.

• Add more vegetables for extra fiber and vitamins.

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👉 Would you like me to also give you a step-by-step hand-pulling noodle technique (with tips to avoid breaking) so it’s easier if you want to try at home?

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Asian-style grilled chicken usually combines soy sauce, garlic, ginger, sesame, and a touch of sweetness for a deeply flavorful marinade. It’s perfect for BBQs, weeknight dinners, or meal prep.

 

Grilled Asian Chicken Recipe

2. Ingredients (Serves 3–4)

Ingredient	Quantity
Chicken thighs or breasts (boneless, skinless)	500 g
Soy sauce (light)	3 tbsp
Rice vinegar / lemon juice	1 tbsp
Sesame oil	1 tsp
Honey / brown sugar	1½ tbsp
Garlic, minced	3 cloves
Ginger, minced	1 tsp
Chili flakes or fresh red chili (optional)	½ tsp
Black pepper	¼ tsp
Spring onion, chopped (for garnish)	2 tbsp
Toasted sesame seeds (for garnish)	1 tsp

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3. Marinade Preparation

1. In a bowl, mix soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, chili, and pepper.

2. Add chicken pieces, coat well.

3. Cover and refrigerate at least 30 minutes (ideal: 2–4 hours for deeper flavor).

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4. Grilling Method

Option 1 – Outdoor Grill

• Preheat grill to medium-high.

• Oil the grates.

• Grill chicken 5–6 min per side until internal temp reaches 74 °C (165 °F).

Option 2 – Stovetop Grill Pan

• Heat pan over medium-high heat, brush with oil.

• Grill chicken 5–6 min per side.

Option 3 – Oven Broil

• Preheat broiler, place chicken on a rack over a baking tray.

• Broil 6–7 min per side, watching closely to avoid burning.

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5. Serving Suggestions

• Slice and serve over steamed jasmine rice or noodles.

• Top with spring onion and sesame seeds.

• Pair with Asian slaw, stir-fried vegetables, or cucumber salad.

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6. Pro Tips

• Bone-in thighs stay juicier if grilling over charcoal.

• For extra glaze, reserve some marinade, boil it for 2–3 min, and brush on chicken during grilling.

• Don’t skip resting the chicken for 5 minutes before slicing — keeps juices in.

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If you want, I can also give you a Korean-style Gochujang Grilled Chicken version that’s spicier and has a deep smoky-sweet kick. That’s a next-level Asian grill. Would you like me to prepare that version?

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Char Siu (叉燒), meaning “fork roasted” in Cantonese, is a popular Cantonese-style barbecued pork dish. It's known for its sweet, savory, and smoky flavor, and its signature glossy red appearance. A staple in Chinese cuisine, especially in Hong Kong, Guangdong, and Chinatowns worldwide, char siu is typically served with rice, noodles, or as part of dim sum and banquet dishes.

📌 Introduction

🧭 Origins & Cultural Significance

• Cantonese Cuisine: Originates from southern China, especially the Guangdong region.

• Traditional Cooking: Originally cooked by skewering long strips of seasoned pork and roasting them in a wood fire oven.

• Char = Fork | Siu = Roast: Refers to the method of cooking the pork using long forks inside a vertical oven.

• Cultural Role: Found in roast meat shops (燒味店) alongside roast duck, crispy pork belly, etc.

• Popular Globally: Adapted in Singapore, Malaysia, the Philippines (ascha, asado), and Hawaii (char siu pork buns).

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🍖 Pork Cuts Used

Traditional cuts are fattier and flavorful. Common options:

1. Pork Shoulder/Butt – Best for juicy and tender results.

2. Pork Neck – Rich in fat and connective tissue; flavorful.

3. Pork Belly – For extra-fatty versions.

4. Tenderloin – Leaner but often used for modern, healthier versions.

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🍯 Char Siu Marinade Ingredients (Traditional)

A balance of sweet, salty, umami, and aromatic flavors:

Ingredient	Purpose
Hoisin sauce	Savory-sweet base
Soy sauce	Salt and umami
Chinese five-spice powder	Warm spice flavor
Shaoxing wine (or dry sherry)	Fragrant depth
Honey or maltose	Glossy glaze & sweetness
Brown sugar	Caramelized flavor
Garlic	Aroma
Red fermented tofu (optional)	Authentic red tint
Red food coloring (optional)	For signature color
Oyster sauce	Extra umami depth

📝 Some versions may add sesame oil, ginger, or plum sauce.

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🍳 Cooking Method

1. Marination

• Pork strips are marinated 6 hours to overnight for best flavor penetration.

2. Roasting

• Traditionally: Hung in vertical ovens (like Peking duck ovens).

• Home cooking: Oven-baked or grilled, often with periodic basting.

Steps:

1. Preheat oven to 200°C (400°F).

2. Roast pork for 15–20 minutes.

3. Flip, baste with reserved marinade or honey-water mix.

4. Roast another 15–20 minutes until caramelized.

5. Final 5 minutes: broil for charred edges.

Optional: Grilling or Air Fryer

• Grilling gives a smoky touch.

• Air fryers work well for small batches.

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🌈 Color of Char Siu

• Traditionally deep red due to:

  • Red fermented bean curd (natural)

  • Or red food coloring

• Today, many skip artificial colors, making it brownish-red.

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🍽️ Serving Suggestions

1. Char Siu Rice (叉燒飯)

   • Sliced char siu over steamed rice, drizzled with sauce, side of bok choy or cucumber.

2. Char Siu Noodles (叉燒撈麵)

   • Served with egg noodles, broth, or dry-tossed with soy and scallions.

3. In Buns (叉燒包 - Char Siu Bao)

   • Steamed or baked buns with diced char siu filling.

4. Char Siu Fried Rice / Omelet

   • Diced leftovers are great in fried rice or egg dishes.

5. With Stir-fried Vegetables

   • As a topping or side.

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🍷 Pairing

• Drink: Jasmine tea, Tsingtao beer, plum wine.

• Side: Pickled vegetables, Chinese cucumber salad, or chili oil.

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🏡 Homemade Tips

• Use parchment or foil to catch drips in oven.

• Add maltose or honey toward the end to prevent burning.

• Let rest before slicing to retain juices.

• Use basting sauce every 10–15 mins for thick, shiny glaze.

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🔥 Nutritional Facts (approx. per 100g)

Nutrient	Value
Calories	250–300 kcal
Protein	20–25 g
Fat	10–20 g
Carbs	5–10 g (from sugar, hoisin, honey)

🔎 Lower-fat versions use pork loin or tenderloin.

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💡 Modern Variations

• Vegetarian/Vegan Char Siu: Made with tofu, seitan, or jackfruit.

• Char Siu Chicken: Using chicken thighs with same marinade.

• Char Siu Tacos: Fusion cuisine – char siu meat in tortillas.

• Char Siu Pizza/Buns: Popular in Asia-Pacific region.

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✅ Conclusion

Char Siu is a timeless and globally loved dish, rooted in Cantonese tradition. Its blend of sweet, savory, smoky, and spiced flavors makes it incredibly versatile and appealing. Whether enjoyed at a Hong Kong roast shop or made at home, char siu continues to be a comforting, flavorful favorite.

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Would you like:

• A PDF version of this?

• A Tamil translation?

• Char Siu recipe card for home cooking?

Let me know!

"This Content Sponsored by SBO Digital Marketing.

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