Bakpau

Baozi (), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of ''mantou'' from Northern China.

Baozi are popular throughout China and have even made their way into the cuisines of many other countries through the 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 and some varieties of Chinese, although the Wu Chinese languages continue to use ''mantou'' to refer to both filled and unfilled buns.

Types

Gua bao

Gua bao (, , 虎咬豬, hó͘-kā-ti) originated as Fujianese street food. Unlike other types of bao, gua bao is made by folding over the flat steamed dough and is thus open. It is designed to fit easily in one's hands and has a wide variety of fillings.

Outside of 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.

The dish has also become common place throughout various regions of Northeast 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 egg in the middle, in addition to the curry. Other variations include Kaya (jam) or red bean paste as the filling. 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 language name of ''bakpau'' or ''bakpao''. 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.
* Due to influence from Indonesia, supermarkets in the Netherlands commonly have in stock what the Dutch call ''bapao'' or sometimes ''bakpao''. One can easily find frozen or sometimes in the bigger supermarkets cooled ''bapao''/''bakpao'' wrapped in plastic, ready-made to be heated inside a microwave. The most prevalent filling is chicken, although there are also pork, beef, and vegetarian variants widely available. This food is categorized as a quick snack or a fast-food item. Freshly baked forms of this steamed bun are however not a staple food item in the Netherlands outside of the Chinese community living there.
* 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 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 is 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''.
* The Cambodian version, ''num pao'' () is a popular street food.
* ''Bánh bao'' is the 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 Sino-Mauritians; this includes baozi which is simply referred as ''"pao"'' (sometimes written as "pow" or "paw"). They are typically filled with Chinese sausage, poultry, black mushroom, and soy egg, among others. 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
*Manapua
* ''Bao'' (film)

References

{{Lists of prepared foods

Chinese breads
Chinese dumplings
Mauritian cuisine
Dim sum
Dumplings
Steamed buns
Stuffed dishes