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This was my first attempt at making steamed buns (or any kind of dim sum, for that matter), and it came out great! I made a vegetarian filling by stir frying vegetables, tofu, sherry, ginger, and soy sauce and used that instead of the recommended meat filling.
I was able to make this on my first try. the only difficult part was putting in the filling for the baozi because the dough would not stick together once it got oil on it. I'm sure that would be solved by a more skilled Chinese chef.
If your making mantous, its not good to punch dough down and divide after it has rested. It won't rise well. I suggest you roll dough int a sausage, then divide and place on a plate (at least 1 inch apart). Then leave it to rest for 1/2 to 1 hour. After this, put it directly into the steamer. The result will be fluffier, like the one's you get in a shop.