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 Meat-filled baozi for sale in a market | |||||||||||||||||||||
| Alternative names | Bao, pau, paotzu | ||||||||||||||||||||
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| Type | Filled steamedbread | ||||||||||||||||||||
| Course | Breakfast, snack | ||||||||||||||||||||
| Place of origin | China | ||||||||||||||||||||
| Chinese name | |||||||||||||||||||||
| Chinese | 包子 | ||||||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||||||
| Chinese | 包 | ||||||||||||||||||||
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Baozi (Chinese:包子ⓘ), or simplybao, is a type ofyeast-leavened filledbun[1] in variousChinese cuisines. There are many variations in fillings (meat orvegetarian) and preparations, though the buns are most often made fromwheat flour andsteamed. They are a variation ofmantou fromNorthern China.
Baozi are popular throughout China and have even made their way into the cuisines of many other countries through theChinese diaspora.
Baozi were originally calledmantou, and may be related to the Central Asian dumplingmanti.[2][3]
During theWestern Jin Dynasty (266-316),Shu Xi [zh] wrote about dumplings and other wheat-based foods (at the time calledbing), which he believed were from theHan dynasty (202 BC-220 AD) or later. He describedmantou as large meat-filled dumplings eaten at spring banquets. Other early sources mention the use of mantou in rituals.[2][3]
In theTang dynasty, (618-907) mantou were small, made with leavened dough, and eaten asdianxin. In the Song dynasty (960-1279),mantou could have a variety of fillings (meat, poultry, fish, vegetables) and were said to be a common snack for students. During this period, baozi emerged as an alternate word for mantou, and subsequently mantou could also be used for unfilled buns. According to a legend first recorded in the Song dynasty,Zhuge Liang inventedmantou to substitute for human heads in a sacrifice to gods. In the Mongol-ledYuan dynasty (1271-1368), court recipes for baozi and mantou included Central Asian elements with fillings such as lamb, onions, ginger, andchenpi.[2][3]
By theQing dynasty (1664-1911), the words had settled into their modern meanings:bing are baked or steamed wheat cakes,baozi are buns with fillings,mantou are steamed buns without fillings, andjiao are thin-skinned dumplings with fillings. There is some regional variation in usage, mainly nearShanghai where small filled steamed dumplings are called mantou inWu Chinese.[2][3][4]
| English name | Chinese name (with romanisation) | Other names | Description |
|---|---|---|---|
| Meicai pork belly bao bun | 梅菜扣肉包 méi cài kòu ròu bāo | Steamed buns, folded liketacos, are stuffed with slices of braised pork belly flavored with dried mustard greens. | |
| Cha siu bao, charsiu bau | 叉燒包 chāshāobāo / Yue Chinese:caa1 siu1 baau1 | in Hawaiimanapua, in the Philippinessiopao | Filled withchar siu (barbecued pork) |
| Goubuli | 狗不理 gǒu bù lǐ | A brand of baozi considered characteristic ofTianjin. | |
| Xiaolongbao | 小籠包/小笼包 xiǎo lóng bāo | A small, meat-filled baozi fromShanghai containing anaspic that reverts to a juicybroth when cooked. Because it is succulent and prepared with thin, partially leavened dough, it more closely resembles ajiaozi than a baozi | |
| Shuijianbao | 水煎包 shuǐjiānbāo | Very similar to xiaolongbao, butpan-fried instead of steamed. | |
| Shengjian mantou | 生煎饅頭/生煎馒头 shēngjiān mántou | A small, meat-filled, fried baozi from Shanghai. | |
| Tangcaobaozi | 湯包/汤包 tāngbāo | A large soup-filled baozi fromYangzhou drunk through astraw; in other areas of China, it is small in size with a rich soup. | |
| Doushabao | 豆沙包 dòushābāo | Hokkien: tāu-se-pau | Filled withsweet bean paste. |
| Lotus seed bun | 蓮蓉包/莲蓉包 liánróngbāo | Filled with sweetenedlotus seed paste | |
| Kaya-baozi | 咖央包子 | Malay:pau kaya | Filled withkaya, a jam made fromcoconut,eggs, and sometimespandan inIndonesia,Malaysia, andSingapore |
| Naihuangbao | 奶黃包/奶黄包 nǎihuángbāo | Filled with sweet yellowcustard. | |
| Siopao | 燒包 sio-pau | Filipino/Tagalog:siyopaw | Steamed, filled with either chicken, pork, shrimp orsalted egg |
| Zhimabao | 芝麻包 zhīmabāo | Steamed, filled with ablack sesame paste | |
| Yacaibao | 芽菜包 yá cài bāo | Steamed, filled with a type ofpickle, spices and possibly other vegetables or meat, common inSichuan, China | |
| Bah-pau'm | 肉包 ròu bāo | Indonesian:bakpau / bakpao Javanese:ꦧꦏ꧀ꦥꦲꦸ,romanized: bakpau Dutch:bapao | Filled with minced pork, or alternativelychocolate,strawberry,cheese,mung bean, red bean, minced beef, or diced chicken. |
| Da bao | 大包 dà bāo | Large buns filled with pork, eggs and other ingredients | |
| Crisp stuffed bun | 破酥包 poshubao | Alard-layered bun with pork, lard,bamboo shoot, and soy sauce, or with the filling ofYunnan ham and white sugar or brown sugar. Crisp stuffed buns were created by a chef fromYuxi almost a hundred years ago.[citation needed] | |
| Tandoori baozi | 烤包子 Kao baozi | Uyghur:سامسا самса Samsa | AUyghur specialty, cooked in atandoor instead of being steamed. Usually filled withlamb, potatoes, and spices. |
| Gua bao | Min Nan:割包,romanized: koah-pau, | Min Nan:虎咬豬,romanized: hó͘-kā-ti | Made by folding over flat steamed dough, with a wide variety of fillings. Originated asFujianesestreet food.[5] |
In manyChinese cultures, these buns are a popular food, and widely available.[1] While they can be eaten at any meal, baozi are often eaten forbreakfast. They are also popular as a portable snack or meal.
The dish has also become commonplace throughout various regions ofNortheast Asia with cultural and ethnic relationships, as well asSoutheast Asia and outside Asia due to longstanding Chinese immigration.
(image) Close-up of buryat, mongolian or chinese traditional buuz, buuza, baozi. Asian steamed food made of dough and meat.
Close-Up of chinese origin meat dumplings, aka buuz or buzza or manti, a popular dish in Buryatia Republic (Russia) and russian Siberia regions or among Central Asian countries.
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