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Baozi (), Pao-tsih or bao, is a type of
Indonesian language, Indonesian: ''bakpau'' , , filled with minced pork, or alternatively chocolate, strawberry, cheese, mung bean, red bean, minced beef, or diced chicken. , - , Big Pau , ,
, , , , large buns filled with pork, eggs and other ingredients , - , Gua bao , ,
, , 虎咬豬/虎咬猪
hó͘-kā-ti , , Originated as Fujian cuisine, 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 , ,
poshubao , , , , 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. , - , Samsa (food), Tandoori Baozi , ,
Kao Baozi , , Uyghur Language, Uyghur:
Samsa (food), Samsa , , A Uyghur cuisine, Uyghur specialty, cooked in tandoor instead of steaming it. Usually filled with Lamb and mutton, lamb, potatoes, and spices.
In many Chinese Diaspora, 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 north Asia with cultural and ethnic relationships, as well as Southeast Asia and outside Asia due to long standing Chinese immigration.
* In Buryatia and Mongolia, the variants of the recipe, often with beef or lamb, are known as ''buuz'' and ''buuza''.
*Given the long history of the Chinese diaspora in Malaysia way before the British colonial years of British Malaya times, 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 eggs, quail egg in the middle, in addition to the curry. Due to the high number of Muslims in Malaysia, 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 ''bakpau''. In addition to meat fillings, local variants include: chocolate, sweet potato, and marmalade filling. Bakpau is found in Indonesia as a take away food sold by cart street hawkers. Bakpau in Indonesia is usually sold in ''dabao'' size (lit.: "big ''pau"''), around 10 cm in diameter. To accommodate the dietary restrictions of Indonesia's Muslim majority, the original pork filling has been replaced with minced beef, diced chicken, or even sweet mung bean paste and red bean paste. Pau with non-meat fillings are still called bakpau by Indonesians, despite the lack of meat. It is usually served with sweet chili sauce.
* As a colonial influence from Indonesia, at supermarkets in the Netherlands one can easily find frozen, or sometimes in the bigger supermarkets cooled, ''bapao'' or ''bakpao'' wrapped in plastic, ready-made to be heated inside a Microwave oven, microwave. The most prevalent filling is chicken, although there are pork and beef variants available as well. This food is culturally categorized as a quick snack or a fast-food item. Fresh forms of this steamed bun are not seen outside of the Chinese community within the country.
* In the Philippines, their version of baozi is called ''siopao'' brought by Chinese immigrants (''Sangleys'') prior to Spanish colonialism. Varieties of Filipino ''siopao'' fillings include barbecued pork, meatballs, flaked tuna, and sometimes chocolate and cheese.
* A similar concept is also present in Thailand, called ''salapao'' (ซาลาเปา).
* Baozi is also very popular in Japan where it's known as ''chūkaman'' (中華まん, "Chinese steamed bun"). ''Nikuman'' (肉まん; derived from 肉饅頭, ''nikumanjū'') is the Japanese name for Chinese baozi with meat fillings. Chūkaman are steamed and often sold as street food. During Japanese festivals, festivals, they are frequently sold and eaten. From about August or September, through the winter months until roughly the beginning of April, chūkaman are available at convenience stores, where they are kept hot. It's also available as chilled food in supermarket and a part of usual food.
* In Korea, where it's known as ''hoppang'', it is a warm snack sold throughout South Korea. It is a convenience food version of ''jjinppang'' (steamed bread), typically filled with smooth, sweetened red bean paste and also commonly sold stuffed with vegetables and meat, pizza toppings, pumpkin, or ''buldak''.
* Baozi is called ''num bao'' in Cambodian. It is a popular snack in Cambodia and is usually homemade or sold in street markets.
* ''Bánh bao'' is the Vietnamese cuisine, Vietnamese version of the Cantonese ''tai bao'' that was brought over by Chinese immigrants.
* The Myanmar version is called ''pauk-si'' () and is a popular snack available in almost every traditional tea shops.
*In Mauritius, many Mauritian dishes are influenced by Mauritians of Chinese origin, Sino-Mauritians; this includes baozi which is simply referred as ''"pao"'' (sometimes written as "pow" or "paw"). They can either be savoury (i.e. typically filled with Chinese sausage, poultry, Cloud ear fungus, black mushroom and soy egg; or Cha siu bao, filled with ''cha siu'') or sweet (i.e. filled with sweet paste). They are very popular among Mauritian families and continues to remain an omnipresent part of Sino-Mauritian culture.
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...
-leavened filled bun
A bun is a type of bread roll, typically filled with savory fillings (for example hamburger). A bun may also refer to a sweet cake in certain parts of the world. Though they come in many shapes and sizes, buns are most commonly round, and are g ...
in various Chinese cuisines
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
. There are many variations in fillings ( meat or vegetarian
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter.
Vegetariani ...
) and preparations, though the buns are most often steamed
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking hav ...
. They are a variation of ''mantou
''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang.
Description
''Mantou'' are t ...
'' from Northern China.
Two types are found in most parts of China and Indonesia: ''Dàbāo'' (大包, "big bun"), measuring about across, served individually, and usually purchased for take-away. The other type, ''Xiǎobāo'' (小包, "small bun"), measure approximately 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
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...
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 popular throughout China and have made their way into the cuisines of many other countries through the Overseas Chinese, Chinese diaspora.
History and etymology
Written records from the Song dynasty show the term baozi in use for filled buns. Prior to the Northern Song Dynasty (960–1279), the word ''mantou'' was used for both filled and unfilled buns. According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang. Over time ''mantou'' came to indicate only unfilled buns in Mandarin Chinese, Mandarin and some varieties of Chinese, although the Wu Chinese, Wu Chinese languages continue to use ''mantou'' to refer to both filled and unfilled buns.Types
} , , Min Nan, Hokkien: Bah-pauIndonesian language, Indonesian: ''bakpau'' , , filled with minced pork, or alternatively chocolate, strawberry, cheese, mung bean, red bean, minced beef, or diced chicken. , - , Big Pau , ,
, , , , large buns filled with pork, eggs and other ingredients , - , Gua bao , ,
, , 虎咬豬/虎咬猪
hó͘-kā-ti , , Originated as Fujian cuisine, 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 , ,
poshubao , , , , 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. , - , Samsa (food), Tandoori Baozi , ,
Kao Baozi , , Uyghur Language, Uyghur:
Samsa (food), Samsa , , A Uyghur cuisine, Uyghur specialty, cooked in tandoor instead of steaming it. Usually filled with Lamb and mutton, lamb, potatoes, and spices.
Outside of China
In many Chinese Diaspora, 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 north Asia with cultural and ethnic relationships, as well as Southeast Asia and outside Asia due to long standing Chinese immigration.
* In Buryatia and Mongolia, the variants of the recipe, often with beef or lamb, are known as ''buuz'' and ''buuza''.
*Given the long history of the Chinese diaspora in Malaysia way before the British colonial years of British Malaya times, 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 eggs, quail egg in the middle, in addition to the curry. Due to the high number of Muslims in Malaysia, 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 ''bakpau''. In addition to meat fillings, local variants include: chocolate, sweet potato, and marmalade filling. Bakpau is found in Indonesia as a take away food sold by cart street hawkers. Bakpau in Indonesia is usually sold in ''dabao'' size (lit.: "big ''pau"''), around 10 cm in diameter. To accommodate the dietary restrictions of Indonesia's Muslim majority, the original pork filling has been replaced with minced beef, diced chicken, or even sweet mung bean paste and red bean paste. Pau with non-meat fillings are still called bakpau by Indonesians, despite the lack of meat. It is usually served with sweet chili sauce.
* As a colonial influence from Indonesia, at supermarkets in the Netherlands one can easily find frozen, or sometimes in the bigger supermarkets cooled, ''bapao'' or ''bakpao'' wrapped in plastic, ready-made to be heated inside a Microwave oven, microwave. The most prevalent filling is chicken, although there are pork and beef variants available as well. This food is culturally categorized as a quick snack or a fast-food item. Fresh forms of this steamed bun are not seen outside of the Chinese community within the country.
* In the Philippines, their version of baozi is called ''siopao'' brought by Chinese immigrants (''Sangleys'') prior to Spanish colonialism. Varieties of Filipino ''siopao'' fillings include barbecued pork, meatballs, flaked tuna, and sometimes chocolate and cheese.
* A similar concept is also present in Thailand, called ''salapao'' (ซาลาเปา).
* Baozi is also very popular in Japan where it's known as ''chūkaman'' (中華まん, "Chinese steamed bun"). ''Nikuman'' (肉まん; derived from 肉饅頭, ''nikumanjū'') is the Japanese name for Chinese baozi with meat fillings. Chūkaman are steamed and often sold as street food. During Japanese festivals, festivals, they are frequently sold and eaten. From about August or September, through the winter months until roughly the beginning of April, chūkaman are available at convenience stores, where they are kept hot. It's also available as chilled food in supermarket and a part of usual food.
* In Korea, where it's known as ''hoppang'', it is a warm snack sold throughout South Korea. It is a convenience food version of ''jjinppang'' (steamed bread), typically filled with smooth, sweetened red bean paste and also commonly sold stuffed with vegetables and meat, pizza toppings, pumpkin, or ''buldak''.
* Baozi is called ''num bao'' in Cambodian. It is a popular snack in Cambodia and is usually homemade or sold in street markets.
* ''Bánh bao'' is the Vietnamese cuisine, Vietnamese version of the Cantonese ''tai bao'' that was brought over by Chinese immigrants.
* The Myanmar version is called ''pauk-si'' () and is a popular snack available in almost every traditional tea shops.
*In Mauritius, many Mauritian dishes are influenced by Mauritians of Chinese origin, Sino-Mauritians; this includes baozi which is simply referred as ''"pao"'' (sometimes written as "pow" or "paw"). They can either be savoury (i.e. typically filled with Chinese sausage, poultry, Cloud ear fungus, black mushroom and soy egg; or Cha siu bao, filled with ''cha siu'') or sweet (i.e. filled with sweet paste). They are very popular among Mauritian families and continues to remain an omnipresent part of Sino-Mauritian culture.
See also
*List of buns *List of steamed foods *Siopao *Cha siu bao *ManapuaReferences
{{Lists of prepared foods Chinese breads Chinese cuisine Mauritian cuisine Dim sum Dumplings Steamed buns Stuffed dishes