Chinese Steamed Buns (Mantou) | Gluten Free Asian Recipes | Healthy gf Asian (2024)

FAQs

What is the difference between steamed buns and bao buns? ›

Bao Buns (pronounced “bow”), but also known as a 'steamed buns' or 'baozi' 包子, are a delicious, warm, fluffy treat of stuffing wrapped inside a sweet, white dough. Made with a mix of flour, yeast, sugar, baking powder, milk and oil, the bao is a tad sweeter than its closely related cousin, the dumpling.

As a general introduction, bao and mantou is a type of steam bun. Mantuo is usually plain with no filing and round with both sides flatten. It is eaten plain or sometimes served as a side dish. Bao or baozi (包子) on the other hand have either sweet or savory fillings.

Crafted from a simple mixture of wheat flour, yeast, and water, CSB is notable for its high glycaemic index, which has been linked to an increased risk of chronic conditions such as diabetes and cardiovascular diseases.

A standard steamed bao typically contains about 200-250 calories, positioning it as a moderate-calorie food option. Additionally, bao serves as a source of protein and dietary fiber, particularly when made with whole grain flours or filled with vegetables or lean meats.

Additionally, because of the preservation of more nutrients under the relatively low temperature of steaming and the low incorporation of oil and salt, CSB is considered healthier than Western bread [8].

Parchment paper's non-stick characteristics make it an excellent choice for steaming buns as well. You can find parchment paper in various forms, and some may even come pre-cut for convenience. If you don't have it on hand, don't worry (let the buns do the sweating!).

Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

The white fluffy buns are made with flour dough and filled with savory pork and onions, steamed on bamboo steamer make them an ideal quick and easy snacks.

You can spread with some savoury sauce, such as Chinese chili oil, fermented bean curd (Fú Rǔ/腐乳), black bean sauce (豆豉酱), etc. Or serve it like a burger, cut open then slide in a fried egg. Simple but yum! When eating as a sweet snack, it's very popular to dip mantou into condensed milk.

Are bao buns ok for diabetics? ›

Stripped of its fiber-rich outer layers, white rice is a refined grain that can send your blood sugar soaring. Noodles, dumplings, and buns (called bao) are made with refined flour, so they're no better for your metabolic health.

We always serve these buns with thinly sliced carrot and/or cucumber, fresh cilantro or mint, avocado, chiles, and sesame seeds. A few pickled jalapeños or the banh mi pickles from this recipe would also be excellent here.

Generally, it's a good idea to limit deep-fried foods, baked sweets, ultra-processed foods, sugary drinks, refined grains, processed meats, artificial sweeteners, alcoholic drinks, and candy.

In terms of cooking, baos are usually steamed, baked, and sometimes pan-fried. On the other hand, dumplings are cooked in many different ways, from steaming to boiling and frying. When it comes to similarities, both usually have the same type of filling made from meat or vegetables.

Baozi (Chinese:), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China.

Once the buns are looking puffy, it's time to steam them. I'm using a bamboo steamer which I pop on top of a pot of boiling water, but you can use a regular steamer too. Whatever you do, remember to line your steamer! Fill your bao, and enjoy.

You can replicate a steamer with very little effort by placing your buns in a common kitchen sieve or colander, then suspending it over boiling water. Creating a tower from plates and tea towels will stop the steam from escaping, causing your buns to steam cook!