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    You are in: Home / Recipes / Mantou / Baozi / Steamed Bun Dough I Recipe
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    Mantou / Baozi / Steamed Bun Dough I

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    3 Total Reviews

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    • on September 05, 2012

      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.

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    • on July 14, 2009

      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.

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    • on August 25, 2006

      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.

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    Nutritional Facts for Mantou / Baozi / Steamed Bun Dough I

    Serving Size: 1 (34 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 123.5
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.2 g
    Cholesterol 0.2 mg
    Sodium 7.8 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 2.1 g
    Sugars 0.6 g
    Protein 4.2 g


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