Baozi (Chinese: 包子) are 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: Dàbāo (大包, "big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, Xiǎobāo (小包, "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 various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings.
包子(Baozi) is a variation of 馒头(mantou) — which was also invented by Zhuge Liang — but with fillings. At first it was also called by the same name 馒头(mantou). By the time of Northern Song dynasty (960-1127 AD), the current name 包子(baozi) was used for the buns with fillings, as recorded in books of the Song dynasty. Meanwhile, 馒头(mantou) remained the name of steamed buns without fillings.
|English name||Chinese name
Simplified / Traditional
|Cha siu bao, Charsiu bau||叉烧包 / 叉燒包
caa1 siu1 baau1
|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, "Baozi ignored by dogs"|
|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)|
|Shuijianbao||水煎包 / 水煎包
|Very similar to xiaolongbao, but pan-fried instead of steamed.|
|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|
|Naihuangbao||奶黄包 / 奶黃包
|filled with sweet yellow custard filling|
|Shāobāo, siopao||烧包 / 燒包
|Philippine: siyopaw||steamed, filled with either chicken, pork, shrimp or salted egg|
|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|
|Hokkien: Bah-pau||filled with pork|
|large buns filled with pork, eggs and other ingredients|
|well-known brand based in China famous for their fusion baozi, which are steamed and filled with a variety of pizza toppings|
|Gua bao||割包 / 刈包
|Originated as Taiwanese 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.|
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 South East Asia due to longstanding Chinese immigration.
Baozi is also very popular in Japan and is typically sold in convenience stores