Experience the delightful flavors of Taiwan with these homemade Steamed Buns, a classic street food and staple in Taiwanese cuisine.
These fluffy buns, known as baozi or mantou, are filled with a savory mixture of minced pork, shiitake mushrooms, and cabbage, seasoned with ginger, soy sauce, and sesame oil. The dough, made from scratch using a combination of plain flour, yeast, and milk, is rolled out and wrapped around the flavorful filling, then steamed until soft and tender. This dish is perfect for any occasion, whether enjoyed as a snack or served as part of a meal.
With their soft texture and savory filling, these Steamed Buns are a treat for the senses. The dough, enriched with milk and yeast, rises beautifully during the steaming process, creating a light and fluffy bun that complements the rich and flavorful pork filling. Each bite offers a burst of umami from the mushrooms, freshness from the spring onions, and a hint of sweetness from the sesame oil. These buns are not only delicious but also comforting, making them a beloved choice for family gatherings or casual meals. Serve them hot, straight from the steamer, and enjoy the authentic taste of Taiwan at home.
Ingredients
Dough
- 2 cups plain flour
- 1 teaspoon dry yeast
- 1/2 cup warm water
- 1/2 teaspoon sugar
- 1/4 cup milk
- 1 tablespoon baking powder
Filling
- 100 gram pork (minced)
- 2 shitake mushroom (sliced)
- 2 sprigs spring onions (chopped)
- 1 teaspoon ginger (minced)
- 150 gram cabbage (finely chopped)
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon seasame oil
Instructions
Prepare Dough
- Mix the flour with the baking powder and sift to remove lumps.
- In a separate bowl, mix yeast with sugar and half of the warm water. Let it sit until frothy.
- Add the remaining water and milk to the yeast mixture, then mix into the flour.
- Knead until a soft, elastic dough forms.
- Place the dough in a greased glass bowl, cover, and let it rise in a warm spot for about an hour.
Prepare Filling
- Boil the cabbage until tender, then finely chop.
- Mix the minced pork, sliced mushrooms, chopped spring onions, minced ginger, soy sauce, salt, and sesame oil with the boiled cabbage. Divide into 8 equal portions.
Assembly
- Divide the risen dough into 8 pieces and roll each into an 8cm round flat disc.
- Place a portion of filling in the center of each disc and gather the edges to enclose the filling, pinching to seal.
- Place the buns on wax paper in a steamer and steam for about 20 minutes or until cooked through.
Nutritional Information
- Per serving
- Energy: 69.5 kcal / 291 kJ
- Fat: 2.25 g
- Protein: 6.25 g
- Carbs: 11.5 g
