Baozi
Steamed filled buns from Chinese cuisine, popular worldwide.
Baozi, also simply called bao, is a type of yeast-leavened filled bun in various Chinese cuisines. They are most often made from wheat flour and steamed, with many variations in fillings (meat or vegetarian) and preparations. Baozi are a variation of mantou from Northern China and are popular throughout China and in many other countries through the Chinese diaspora.
- origin
- China
- type
- Yeast-leavened filled bun
- main ingredient
- Wheat flour
- cooking method
- Steaming
- related foods
- Mantou, manti
Lore & Background
Baozi were originally called mantou and may be related to the Central Asian dumpling manti. He described mantou as large meat-filled dumplings eaten at spring banquets. Other early sources mention the use of mantou in rituals. During this period, baozi emerged as an alternate word for mantou, and subsequently mantou could also be used for unfilled buns. According to a legend first recorded in the Song dynasty, Zhuge Liang invented mantou to substitute for human heads in a sacrifice to gods. There is some regional variation in usage, mainly near Shanghai where small filled steamed dumplings are called mantou in Wu Chinese.
Reader's Guide
Baozi are significant as a staple of Chinese cuisine that has spread globally through the Chinese diaspora. They are popular throughout China and have been adopted into the cuisines of many other countries, often with local adaptations. In Buryatia and Mongolia, variants are known as buuz and buuza. In Malaysia, the buns (called pau) are made with halal fillings such as curry or sweet coconut jam. In Indonesia, bakpau is sold as street food, often with fillings like chocolate or sweet potato to suit local tastes. In the Netherlands, frozen bapao is a common quick snack. The Philippines has siopao, Thailand has salapao, and Japan has chūkaman (nikuman). Korea has jjinmandu and jjinppang, Cambodia has num pao, Vietnam has bánh bao, and Myanmar has pauk-si. In Mauritius, they are called pao. Baozi are often eaten for breakfast or as a portable snack or meal. Their evolution from mantou reflects centuries of Chinese culinary history, with fillings and names shifting across dynasties and regions.
Did You Know?
- Baozi were originally called mantou and may be related to the Central Asian dumpling manti.
- According to a legend first recorded in the Song dynasty, Zhuge Liang invented mantou to substitute for human heads in a sacrifice.
- In the Yuan dynasty, court recipes for baozi included Central Asian elements such as lamb, onions, ginger, and chenpi.
- In Malaysia, pau are sold with halal fillings such as curry or coconut jam (kaya).
Frequently Asked Questions
What is Baozi?
Baozi is a steamed, yeast-leavened bun typically stuffed with a savory meat or vegetable filling. It is a core staple of Chinese cuisine, widely enjoyed across the country and in Chinese communities around the globe.
What are Baozi made of and how are they cooked?
The dough is built from wheat flour and leavened with yeast, then wrapped around a filling and cooked by steaming. Unlike many other buns, it is not fried, baked, or pan-seared, which keeps the texture soft and pillowy.
Where and when did Baozi first appear?
Baozi originated in China, with the earliest written references dating back to the Western Jin Dynasty in the third century. It evolved as a filled cousin of the plain Northern Chinese mantou bun.
How does Baozi differ from mantou or manti?
Mantou is the unfilled ancestor, while manti are generally smaller, pan-fried, and tied to a distinct regional tradition. Baozi sit in between: larger than manti, always filled, and exclusively steamed.
Why is Baozi such a popular street food?
Its simple workflow—dough, filling, steamer—makes it fast to produce and serve at a street stall. That ease of preparation, combined with its filling, portable format, has carried it into the street-food scenes of countless countries through the Chinese diaspora.
More in Street Food 1-20
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