Cook Eat Share
215 mins (prep 200, cooking 15)
7 ingredients
20 servings
This is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns. It's truly versatile -- you can use the same dough and fill it with sweetened mashed red beans or lotus seeds for a dessert treat. Or just steam it by itself to turn it into "man tou" essentially steamed white bread that is used to soak up the wonderful sauce of Sichuanese or Hunanese dishes. If you shape the bun into a flat disc, it becomes the base for peking duck. The dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using. If you are not using the dough straight away, punch it down and wrap tightly with plastic wrap, for up to 3 days. For the Cha Siu Bao recipe, see Useful Link below.

Categories:  kid-friendly , chinese ,
Share on Newzsocial



Serving Size (4.46 g)
Servings 20
Amount per Serving
Calories 21.9 Calories from Fat 13.32
% Daily Value *
Total Fat 1.48g 45.51%
Saturated Fat 0.17g 17.13%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 48.78mg 40.65%
Total Carbohydrate 2.35g 15.64%
Dietary Fiber 0.0 g 0.07%
Sugars 2.21 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 27.05mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
hot water, cold water, bread flour, plus