Caituanzi, a steamed bun made of corn flour over a vegetable and meat filling, is a traditional food of northern China. Caituanzi are similar to baozi, but are yellow and bigger.
- 200g corn flour
- 100g flour
- 5g yeast
- 1 bag pickled Chinese cabbage
- 5g sesame oil
- 150g water
- 50g suet (pork fat)
- chicken MSG
- green onion
- ginger powder
- Stir together the corn flour and common flour. Add the yeast to a basin of warm water and stir. Slowly pour the yeast water into the flour, stirring until it begins to form a ball. Cover with a wet cloth or plastic wrap and place in a warm closet until doubled in size.
- Clean and mince the cabbage. Mince the suet. Combine the two and stir.
- Add the minced green onion, ginger powder, salt, chicken MSG and sesame oil to form the stuffing.
- Cut the flour ball into small segments. Crush one segment into a disc and place a spoonful of stuffing in the middle. Fold the edges together and seal.
- Put the caituanzi on a steaming rack over a pot full of cold water. Heat over a medium flame and steam for 10 to 15 minutes. Increase to a big flame and steam for 10 minutes.