Mantou - Baozi
Soft, pillowy steamed buns filled with a savory and juicy mixture of ground pork and aromatics.
55 min
Medium
China
4 servings
The story behind
There is something deeply satisfying about holding a warm, soft bao bun on a chilly morning. While 'Mantou' often refers to the plain version, these filled Baozi are the true stars of Chinese dim sum. I remember watching street vendors pleat these with incredible speed—it's like watching an artist at work. The contrast between the sweet, yeasty dough and the salty, savory meat filling is just perfection. They are great as a portable lunch or a heavy snack. Pair them with some soy sauce for dipping and a hot cup of Jasmine tea to cut through the richness. It's a bite of pure comfort.
Instructions
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1Combine flour, water, and yeast to create a dough; knead until smooth and let it rise for about an hour until doubled in size.
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2Prepare the filling by mixing the pork, onions, soy sauce, and sesame oil in a bowl until the mixture becomes slightly sticky.
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3Punch down the dough and divide it into equal small balls, then roll them into circles with slightly thinner edges.
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4Place the filling in the middle and pinch the edges together to create the signature pleats on top.
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5Steam the buns over boiling water for 15 minutes. Turn off the heat but keep the lid on for 5 more minutes to prevent the buns from collapsing.
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