Baozi, jiaozi, xianbing and roubing are some of China’s most familiar stuffed foods. But in the northeast, the grain of choice tends to be corn. Caituanzi (菜团子) are made in a similar fashion to baozi and jiaozi, but with a cornflour wrap that’s purported to lower pressure while filling nutritional needs.
Most caituanzi are stuffed with suancai, a kind of Chinese fermented cabbage that tastes sour. Many people believe that the sour pickled vegetable is good for the stomach. Go to recipe in this link: Caituanzi, the Baozi of the Northeast.
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