Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chinese / Mantou / Baozi / Steamed Bun Dough II Recipe
    Lost? Site Map

    Mantou / Baozi / Steamed Bun Dough II

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    BrotherAdso's Note:

    This is a basic dough for steamed buns (mantou) or steamed filled buns (baozi). These fluffier, white buns are more similar to the ones sold by street vendors in China, but less healthy than the whole wheat version above. These buns are a popular breakfast meal or dinner side, and are filled with an astonishing variety of things, or baked with an amazing number of flour substitions, from corn to buckwheat.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Mix the yeast and flours in a large bowl.
    2. 2
      Dissolve the sugar and add the peanut oil in the water, which should be 120-130 degrees.
    3. 3
      Add water mixture to the flour bowl and mix thoroughly.
    4. 4
      Knead dough until it becomes a consistent ball, adding milk or more flour as needed (I usually end up using a tad more than 1/2 cup of milk).
    5. 5
      Cover dough in a bowl and allow to rest 10 – 15 minutes.
    6. 6
      Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
    7. 7
      Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
    8. 8
      Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
    9. 9
      Flatted dough balls with a rolling pin, OR measure 3 – 5 inch rounds out of the pressed rectangle.
    10. 10
      Fill each flat round with roughly 2 tbs of the filling of your choice in the center. Pull the dough on all sides from the corners up to the top, and ‘twist’ to close.
    11. 11
      Steam filled buns for 15 – 25 minutes over high heat.
    12. 12
      NOTE: Plain buns can be obtained by simply omitting the filling.

    Ratings & Reviews:

    • on January 18, 2008


      Simple and easy to make!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mantou / Baozi / Steamed Bun Dough II

    Serving Size: 1 (33 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 141.7
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.5 g
    Cholesterol 1.0 mg
    Sodium 4.7 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 0.8 g
    Sugars 0.8 g
    Protein 3.4 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites