Baozi

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"Nunu" redirects here. For the psychotropic snuff used by Matsés people, see Nu-nu.
Baozi
Nangua Baozi (chinese dumplings).jpg
Pumpkin bao
Alternative names Bao, humbow, nunu, pau
Type Filled steamed bread
Place of origin China
Creator Zhuge Liang
Variations Dabao, xiaobao
Cookbook:Baozi  Baozi
Baozi
Chinese 包子

A baozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun 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: Dabao ("big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao ("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 chili paste and garlic paste.

History[edit]

According to legend, they were invented by the scholar and military strategist Zhuge Liang (3rd century AD).[1]

Types[edit]

English name Chinese name
Simplified / Traditional
Pinyin
Other names Description
Cha siu baau, Charsiu bau 叉烧包 / 叉燒包
chāshāobāo
manapua filled with barbecue-flavoured char siu pork; typical of Cantonese cuisine (Guangdong province and Hong Kong)
Goubuli baozi 狗不理包子
gǒubulǐ bāozi
a well known brand of meat-filled baozi considered characteristic of Tianjin, Northern China; its name literally means, "Dog Ignores"
Xiaolongbao 小笼包 / 小籠包
xiǎolóngbāo
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)
Shengjian mantou 生煎馒头 / 生煎饅頭
shēngjiān mántóu
a small, meat-filled, fried baozi from Shanghai
Tangbaozi 汤包 / 湯包
tāngbao
a large soup-filled baozi from Yangzhou drunk through a straw;
in other areas of China, it is small in size with rich soup
Doushabao 豆沙包
dòushābāo
Hokkien: tāu-se-pau filled with sweet bean paste
Lotus seed bun 莲蓉包
liánróngbāo
filled with sweetened Lotus seed paste
Kaya-baozi filled with Kaya, a popular jam made from coconut, eggs, and sometimes pandan in Malaysia and Singapore
Naihuangbaozi 奶黃包
nǎihuángbāo
filled with sweet yellow custard filling
Zhimabaozi 芝麻包
zhimahbao
steamed, filled with a black sesame paste
Beansprout-baozi 芽菜包
Yácàibāo
steamed, filled with a type of pickle, spices and possibly other vegetables or meat, common in Sichuan, China
Bah-pau 肉包
ròubāo
filled with pork
Big Pau 大包
dàbāo
large buns filled with pork, eggs and other ingredients

Culture[edit]

Baozi and jiao on a steam barrel, a common sight throughout China

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.

Due to the long history of Chinese immigrants 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).

See also[edit]

Notes[edit]