Sourdough Bao – filled steamed bread buns with shrimps and broccoli

Bao means “bun” and it is a filled steamed bread that it is also called baozi. Mantou is a steamed bread again, that originates from the Northern China and it is without filling. In South China you may find stuffed mantou.

Ingredients for the mantou below and here the recipe with the steps: Sourdough Mantou- steamed bread buns – 2 different shapes

The ingredients are doubled, cause the filling is for more pieces as the upper recipe

  • 170gr sourdough starter
  • 80ml water
  • 2 teaspoon salt
  • 2 tablespoon avocado oil (you can use also sunflower oil or sesame oil)
  • 190gr flour (you should have a dough that is not sticky, so add flour if you need to, cause this amount here depends also on the water percentage in your starter)

Filling (for 8 pieces)

  • 1 small onion
  • 80gr frozen shrimps
  • 3gr fresh ginger
  • 2gr fresh horseradish root – optional
  • 40gr broccoli (you can also use part of the stem)
  • 1 teaspoon dried coriander (you can also use fresh but add it in the end of the recipe and after turning off the fire)
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin
  • 4-5 leaves fresh basil


  • Cut the onion in very small pieces. You could also grate it
  • Cut the fresh ginger in very small pieces. You could also grate it
  • Add a bit of olive oil in the pan and when it is warm add the onion
  • Cut the shrimps in very small pieces
  • Cut the broccoli in very small pieces
  • When the onion is transparent add the shrimps, the dried coriander
  • Let it cook a bit and add the broccoli (if it is too dry, add tablespoons of water)
  • Add the soy sauce and mirin
  • When the shrimps are thoroughly cooked, stop the fire
  • Let it cool down before you form your bao
  • After filling your bao, place them directly where you plan to steam them
  • They need 15 minutes steaming. If you make more than 8 pieces with this recipe, then steam them less than 15 minutes cause each piece is in the end smaller


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