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)
  • salt
  • chicken MSG
  • green onion
  • ginger powder


  1. 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.
  2. Clean and mince the cabbage. Mince the suet. Combine the two and stir.
  3. Add the minced green onion, ginger powder, salt, chicken MSG and sesame oil to form the stuffing.
  4. 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.
  5. 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.
Diao Jiayi

About Diao Jiayi

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Diao Diao is a tomboy whose head is full of weird ideas. She's a little lazy, but she loves life and her family and is always up for a challenge.

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