|This article does not cite any references or sources. (November 2012)|
|Alternative names||Bao, humbow, nunu, pau|
|Type||Filled steamed bread|
|Place of origin||China|
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.
|English name||Chinese name
Simplified / Traditional
|Cha siu baau, Charsiu bau||叉烧包 / 叉燒包
|manapua||filled with barbecue-flavoured char siu pork; typical of Cantonese cuisine (Guangdong province and Hong Kong)|
|a well known brand of meat-filled baozi considered characteristic of Tianjin, Northern China; its name literally means, "Dogs Won't stay"|
|Xiaolongbao||小笼包 / 小籠包
|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
|a small, meat-filled, fried baozi from Shanghai|
|Tangbaozi||汤包 / 湯包
|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||莲蓉包
|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|
|filled with sweet yellow custard filling|
|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|
|filled with pork|
|large buns filled with pork, eggs and other ingredients|
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).
- Bánh bao, the Vietnamese equivalent
- Buuz, the Mongolian equivalent
- Dampfnudel and Maultasche are similar German dishes
- List of buns
- Manapua, the Hawaiian equivalent
- Wang mandu, the Korean equivalent
- manty/mantı (Turkic) Turkish, Persian, and Pukhtoon cuisines.
- Mantou Chinese steamed bread without filling.
- Momo, the Nepalese & Tibetan equivalent
- Nikuman (and Chūkaman), the Japanese variants
- Siopao are steamed buns in Philippine cuisine.
- Salapao are steamed buns in Sino-Thai cuisine
- Food portal