|Alternative names||Bao, humbow, pau|
|Type||Filled steamed bread|
|Place of origin||North China|
"Baozi" in Chinese characters
Baozi (Chinese: 包子), or bao, is a type of filled bun or bread-like (i.e. made with yeast) dumpling in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations (usually steamed). In its bun-like aspect it is very similar to the traditional Chinese mantou.
Two types are found in most parts of China and Indonesia: Dàbāo (大包, "big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, Xiǎobāo (小包, "small bun"), measure approximately 5 cm wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. They are very popular in Chengdu, a city in southwestern China.
Baozi is a variation of mantou—also said to have been invented by Zhuge Liang—but with fillings. Originally it was also called mantou, but by the Northern Song dynasty (960–1127 AD), bao or baozi was used for the buns with fillings, as recorded in books of the Song dynasty. Meanwhile, mantou remained the name of steamed buns without fillings, although the Wu Chinese languages continue to use mantou to refer to both.
|English name/ Pīnyīn||Chinese name
|Cha siu bao, Charsiu bau||叉燒包
caa1 siu1 baau1
|manapua, Siopao||Filled with barbecue-flavoured char siu pork; typical of Cantonese cuisine (Guangdong province and Hong Kong)|
|a well known restaurant chain specializing in baozi considered characteristic of Tianjin, Northern China; Its name literally means, "Dog ignores it".|
|a small, meat-filled baozi from Shanghai Containing a juicy broth. Because it is succulent and prepared only with thin, partially leavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling)|
|Very similar to xiaolongbao, but pan-fried instead of steamed.|
|A small, meat-filled, fried baozi from Shanghai|
|a large soup-filled baozi from Yangzhou Drunk through a straw;|
in other areas of China, it is small in size with rich soup
|Hokkien: tāu-se-pau||Filled with sweet bean paste|
|Lotus seed bun||蓮蓉包
|Filled with sweetened lotus seed paste|
||Malay : pau kaya||filled with Kaya, a popular jam made from coconut, eggs, and sometimes pandan in Malaysia and Singapore|
|filled with sweet yellow custard filling|
|Philippine: siyopaw||steamed, filled with either chicken, pork, shrimp or salted egg|
|steamed, filled with a black sesame paste|
|steamed, filled with a type of pickle, spices and possibly other vegetables or meat, common in Sichuan, China|
|Hokkien: Bah-pau||filled with pork|
|large buns filled with pork, eggs and other ingredients|
|well-known brand based in China famous for their fusion baozi, which are steamed and filled with a variety of pizza toppings|
|Originated as Fujianese street food. Unlike other types of Bao, Gua Bao is made by folding over the flat steamed dough and is thus open. Designed to fit easily in your hands and has a wide variety of fillings.|
|Crisp Stuffed Bun||破酥包
|A lard-layered bun with pork, lard, bamboo shoot, and soy sauce; or with the filling of Yunnan ham and white sugar or brown sugar. Crisp Stuffed Bun was created by a chef from Yuxi almost a hundred years ago.|
In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a portable snack or meal.
The dish has also become common place throughout various regions of South East Asia due to longstanding Chinese immigration.