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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