Baozi vs Mantou. As a foodie, I've been loathing all the snacks made of flour since my childhood, dumpling, mantou, huajuan, baozi are regarded as "boring" food by me. Yet, these buns are equally fluffy and soft. Sadly, back in Zurich, bao buns were nowhere to found in the shops, nor restaurants (and this remains the case in 2019! The history of mantou begins long before baozi, and the term “baozi” is just a derivative of mantou. In the NE of China, there are many different flavours and some have spirals of chocolate or strawberry. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Sprinkle flour as needed, but keep it less as possible or if it’s not necessary don’t use it at all. Roll out dough to 1/4” thin on a work surface. The total resting time takes 1-2 hours depending on the room temperature (My post “Steamed Bao Buns” applies the traditional approach). In Chinese history, baozi and mantou both belong to the same class of food: mantou. A quicker and faster way to enjoy Chinese steamed buns or baozi. Over the years, I have fiddled with the recipe somewhat (David Chang’s recipe makes about 50 buns! Actually, I love mantou (steamed bread) very much. The plain, freshly baked ones are delicious with noodles - though my Chinese friends think this is weird! Although mantou and baozi are seen as equally important to Chinese people nowadays, baozi’s reputation now far exceeds mantou’s. Most mantou are Northern Chinese in origin since wheat is the staple food of the northern Chinese. Flower rolls (hua juan) are mantou (buns) without fillings, to be eaten with meat stews and saucy dishes.The dough is cut into thin strips, and rolled and twisted into spiral mounds. Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou. Shape individual buns then leave to rise again before steaming. Directions. 1. This traditional Chinese recipe is already vegan; using only flour, yeast, water and, in this case, sugar. Homemade Bao Buns. The famous cha shau bao you eat at dim sum restaurants however is Southern Chinese. Cut into 1” wide pieces, you will have 10 equal pieces of Mantou. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. ), so I set about making steamed bao buns using David Chang’s recipe from his cookbook, Momofuku. The dough doesn't require yeast meaning no kneading or proofing time. In the other parts of China, Mantou is mostly served as breakfast in restaurants and food carts. The yeast-only method makes great Mantou if you follow the double-proofing procedure: Leave the dough to rise until doubled in size. Plain steamed buns are a staple food that can be eaten with both savory and sweet accompaniments. Mantou(馒头) is a basic staple in northern part of China and served in every places of China not just the northern part. 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