Baozi

Baozi

meat baozi for sale on a market
Alternative names	Bao, humbow, nunu, pau
Type	Filled steamed bread
Place of origin	China
Creator	[[]]
Variations	Dabao, xiaobao
Cookbook: Baozi  Media: Baozi

Baozi
Chinese	包子
Transcriptions Standard Mandarin Hanyu Pinyin  bāozi Yue: Cantonese Jyutping baau1 (包) Southern Min Hokkien POJ pau-á (包仔)

A baozi (Chinese:  包子) or simply known as bao, bau, humbow, nunu, bakpao (Hokkien), bausak, pow, pau or pao (Hakka) is a type of steamed, filled, bun^[1] or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.

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 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, MSG, and other flavorings.

History

According to legend, they were invented by the Chinese scholar and military strategist Zhuge Liang during the Three Kingdoms period (3rd century AD).^[2] An alternate theory is that Mongols brought the form to China in the Yuan Dynasty from the Turkic court.

Types

Cha siu bao

Tianjin Goubuli

Shanghai Xiaolongbao

Tangbao in Yangzhou

Naihuangbao

Japanese variations

Making of baozi

Culture

In many Chinese cultures, these buns are a popular food, and widely available.^[1] 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.

• Due to the long history of Chinese overseas diaspora in Malaysia, the Malays have adopted these buns as their own. A particularly Malay form of the baozi (called pau in Malay) is filled with potato curry, chicken curry or beef curry that are similar to the fillings of Malay curry puffs. Some variants have a quail egg in the middle, in addition to the curry. Due to the Muslim beliefs of most Malays, these buns are halal and contain no pork. One can find Malay stalls selling the buns by the roadside, at pasar malams (night markets), highway rest stops, and pasar Ramadans (Ramadan food bazaars).
• Similarly, in Indonesia the dish has been adopted into Indonesian cuisine through the integration of Chinese culture. It has been adopted through the Hokkien name of "Bakpao". Excluding existing meat filling, local variants include: chocolate, sweet potato, and marmalade filling.
• In the Philippines, their version of Baozi is called Siopao brought by Chinese immigrants (Sangleys) prior to Spanish colonialism. A Filipino siopao filing contains Meatball, Philippine adobo, flaked tuna and pork, and sometimes chocolate and cheese.
• A similar concept is also present in Thailand as they are called salapao.

See also

Notes