Baozi

"Bao" redirects here. For other uses, see Bao (disambiguation).

Pumpkin baozi

A baozi (Chinese: 包子; pinyin: bāozi), or simply known as bao or bau, is a type of steamed, filled bun or bread-like 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. It can be eaten at any meal in Chinese culture, and is often eaten for breakfast.

According to legend, they were invented by the scholar and military strategist Zhuge Liang (2nd century AD).See Etymology of "mantou"

Well known types of baozi include:

• Cha siu baau or Charsiu bau (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāobāo) or manapua, filled with barbecue-flavoured char siu pork.
• Goubuli baozi (Chinese: 狗不理包子; pinyin: gǒubulǐ bāozi): a meat-filled baozi variety from Tianjin; its name literally means, "Baozi that dogs ignore"
• Xiaolongbao (simplified Chinese: 小笼包; traditional Chinese: 小籠包; pinyin: xiǎolóngbāo): a small, meat-filled baozi from Shanghai containing a juicy broth. Because it is succulent and prepared with leavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling)
• Shengjian mantou (traditional Chinese: 生煎饅頭; simplified Chinese: 生煎馒头; pinyin: shēngjiān mántóu): a small, meat-filled, fried baozi from Shanghai.
• Tangbao (traditional Chinese: 湯包; simplified Chinese: 汤包; pinyin: tāngbao): a large, soup-filled baozi from Yangzhou, containing mainly soup. Two forms exist. One of which is similar in looks to normal baozi and the other kind in steamed into the bamboo steamer. The Former is more traditional and eaten by biting it open to empty its liquid on a spoon. The other is more modern and the liquid is first directly drunk with a straw, with the flour skin eaten afterwards. Sometimes confused as one with xiaolongbao because of a similar emphasis on soup.
• Doushabao (Chinese: 豆沙包; pinyin: dòushābāo; Hokkien or Taiwanese: tau7-saf1-pau1) is a type of baozi filled with sweet red bean paste (the black or dark brown filling).
• LianRong bau (Chinese: 莲蓉包; pinyin: liánróngbāo): is a type of baozi filled with sweetened Lotus seed paste (the light brown filling).
• Naihuangbao (Chinese: 奶黃包; pinyin: nǎihuángbāo): filled with sweet yellow custard filling.
• Zhima bao are steamed buns filled with a black sesame paste.

See also

• Momo, the Nepalese equivalent
• Nikuman (and Chūkaman), the Japanese variants
• Bánh bao, the Vietnamese equivalent
• Mandu (Korean) or manty/mantı (Turkic) are filled dumplings in Korean, Turkish, Persian, and Pakhtan cuisines.
• Mantou Chinese steamed bread without filling.
• Pineapple bun or bo lo bao: a baked Western style bun with a sweet and crispy topping, although it does not actually contain pineapple.
• Siopao are steamed buns in Philippine cuisine.
• Chinese Cardboard-bun hoax
• Ravioli
• Pierogi
• Wonton
• Kreplach
• Khinkali
• Jiaozi (fried)

Notes

External links

• http://bread.allrecipes.com/az/ChineseStmdBnsMtFllng.asp -- recipe for Bao Tze

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