The surprising sourdough secret behind steamed buns

Sourdough Story

Have you ever tried a steamed bun? If so, you might be surprised to learn that this soft, fluffy delicacy is actually a sourdough product.

Known by names like bapao, mantou, and baozi, steamed buns are a staple in many Asian cuisines. Whether you've enjoyed them during dim sum or as part of an Indonesian rice table, these buns have a rich history that traces back to northern China. And unlike what many might assume, they’re not made with commercial yeast—but with sourdough.

While China is often associated with rice, wheat-based steamed buns are incredibly popular across the country. Chinese bakers traditionally use sourdough to create these white, sticky, crustless buns. They’re served at every meal—plain or filled with savory ingredients like meat, vegetables, herbs, and spices. Often paired with flavorful sauces, they’re a versatile and beloved part of daily life.

In fact, an astonishing 700 million steamed buns are sold every day in China. You’ll find them everywhere: in restaurants, supermarkets, food trucks, department stores, and local markets.

Curious to learn more, Puratos sourdough expert Karl De Smedt traveled to China to explore the origins of steamed buns firsthand. He visited a traditional bakery in the north, practiced folding the intricate shapes, and met with one of the country’s leading sourdough experts in Shanghai. One of the highlights of his journey was receiving a rare sourdough sample from a woman who still makes her buns entirely by hand—a family recipe passed down through generations.