Zouping Paper-Skin Steamed Buns 邹平纸皮包子
Zouping Paper-Skin Steamed Buns is featured among the local specialties of Shandong.
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Zouping Paper-Skin Steamed Buns (邹平纸皮包子) have a thin, resilient wrapper made with local yam juice or yam powder. The filling substantially outweighs the skin. In Zouping (邹平), the craft is carried on by Gao Wenxia (高文霞), a sixth-generation maker interviewed by Shandian News (闪电新闻).
How it is made
Selecting ingredients, mixing the dough, rolling the skin and enclosing the filling are among eight stages of production. Gao adds yam during dough mixing to improve its stretch: the skin can be pulled without tearing. She describes a wrapper weighing about 15 grams around five to six times its weight in filling. Finished buns weigh roughly 100 to 110 grams, depending on the filling.
Fillings
The traditional filling combines celery, pork and vermicelli. Newer versions include shepherd's purse with egg and carrot with egg; these are part of the shop's expanded range rather than a single compulsory recipe.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.