{{Short description|Chinese filled bun}} {{For|other types of food named similarly|Bao (disambiguation)#Cuisine{{!}}Bao § Cuisine}} {{More citations needed|date=September 2014}} {{Infobox food | name = Baozi | image = Baozi Chengdu.JPG | image_size = 250px | caption = Meat-filled baozi for sale in a market | alternate_name = Bao, pau, paotzu | place_of_origin = China | country = | region = | creator = | course = Breakfast, snack | type = Filled steamed bread | served = | main_ingredient = | calories = | module = {{Infobox Chinese | child = yes | c = 包子 | p = bāozi | tp = bao-zih | w = {{tone superscript|pao1-tzu}} | mi = {{IPAc-cmn|AUD|Zh-bāozi.oga|b|ao|1|.|zi|5}} | bpmf = ㄅㄠ ㄗ˙ | poj = pau-á |tl = pau-á | c2 = 包 | j2 = baau1 | ci2 = {{IPAc-yue|b|aau|1}} |poj2=pau |tl2=pau }} }} {{Contains special characters|Khmer}}
{{Lang|zh-Latn|'''Baozi'''}} ({{zh|{{Audio|Zh-bāozi.oga|包子|help=no}}}}), or simply '''{{Lang|zh-Latn|bao}}''', is a type of yeast-leavened filled bun<ref name="Phillips 2016 p. 405">{{cite book | last=Phillips | first=C. | title=All Under Heaven: Recipes from the 35 Cuisines of China | publisher=Ten Speed Press | year=2016 | isbn=978-1-60774-982-0 | url=https://books.google.com/books?id=Az3IDAAAQBAJ&pg=PA405 | access-date=November 5, 2016 | page=405}}</ref> in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often made from wheat flour and 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== Baozi were originally called ''mantou'', and may be related to the Central Asian dumpling manti.<ref name="Anderson" /><ref name=":2" />
During the Western Jin Dynasty (266–316), {{Interlanguage link|Shu Xi|zh|束皙}} wrote about dumplings and other wheat-based foods (at the time called ''bing''), which he believed were from the Han dynasty (202 BC – 220 AD) or later. He described ''mantou'' as large meat-filled dumplings eaten at spring banquets. Other early sources mention the use of mantou in rituals.<ref name="Anderson" /><ref name=":2" />
In the Tang dynasty, (618–907) mantou were small, made with leavened dough, and eaten as dianxin. In the Song dynasty (960–1279), ''mantou'' could have a variety of fillings (meat, poultry, fish, vegetables) and were said to be a common snack for students''.'' 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. In the Mongol-led Yuan dynasty (1271–1368), court recipes for baozi and mantou included Central Asian elements with fillings such as lamb, onions, ginger, and chenpi.<ref name="Anderson" /><ref name=":2" />
By the Qing dynasty (1664–1911), the words had settled into their modern meanings: ''bing are'' baked or steamed wheat cakes, ''baozi'' are buns with fillings, ''mantou'' are steamed buns without fillings, and ''jiao'' are thin-skinned dumplings with fillings. There is some regional variation in usage, mainly near Shanghai where small filled steamed dumplings are called mantou in Wu Chinese.<ref name="Anderson">{{Cite book |last=Anderson |first=E. N |title=Food and Environment in Early and Medieval China |date=2015 |isbn=978-0-8122-9009-7 |doi=10.9783/9780812290097}}</ref><ref name=":2">{{Cite book |last=Dunlop |first=Fuchsia |url=https://books.google.com/books?id=MD0QDgAAQBAJ&pg=PA128&source=gbs_toc_r&cad=2#v=onepage&q&f=false |title=Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012 |date=2013-07-01 |publisher=Oxford Symposium |isbn=978-1-903018-99-6 |editor-last=McWilliams |editor-first=Mark |language=en |chapter=Manti and Mantou}}</ref><ref>{{Cite web |title=City News Service {{!}} Shanghai and China City News Service and Life Guide |url=https://www.citynewsservice.cn/ |access-date=2026-01-29 |website=City News Service |language=zh-CN}}</ref>
'''The Legend'''
There was a legend about a man named Zhuge Liang who was a military leader in China. For the barbarians to let him use this bridge, he had to sacrifice 50 of his soldiers and throw their heads into the river. Instead, in a clever deception, he fooled the barbarians by tossing 50 baos that looked like human heads into the river.<ref>{{Cite news |title=Bao {{!}} History, Preparation, Varieties, & Facts {{!}} Britannica |url=https://www.britannica.com/topic/bao-food |archive-url=http://web.archive.org/web/20250817153519/https://www.britannica.com/topic/bao-food |archive-date=2025-08-17 |access-date=2026-05-21 |work=Encyclopedia Britannica |language=en}}</ref>
==Types== {{Multiple image | align = right | direction = vertical | width = 200 | image1 = Char siu bao.jpg | caption1 = Char siu bao | image2 = Tianjin lunch of Goubuli.jpg | caption2 = Tianjin Goubuli | image3 = Xiao Long Bao at Nanxiang Mantou Dian 1.jpg | caption3 = Shanghai xiaolongbao | image4 = 扬州富春茶社汤包.JPG | caption4 = Tangbao in Yangzhou | image5 = Naihuangbao.jpg | caption5 = Naihuangbao | image6 = Baozi of Circle K Sunkus.jpg | caption6 = Japanese variations | image7 = Chinese-Dumplings-BoaZi-4895.jpg | caption7 = Making of baozi }}
{|class="wikitable" ! width=15% | English name ! width=15% | Chinese name (with romanisation) ! width="15%" | Other names ! width="55%" | Description |- |Meicai pork belly bao bun || {{lang|zh-hant|梅菜扣肉包}}<br />{{lang|zh-Latn|méi cài kòu ròu bāo}} || || Steamed buns, folded like tacos, are stuffed with slices of braised pork belly flavored with dried mustard greens. |- | Cha siu bao, charsiu bau || {{lang|zh-hant|叉燒包}}<br />{{lang|zh-Latn|chāshāobāo}} /<br />{{Langx|yue-Latn|caa1 siu1 baau1}}|| in Hawaii ''manapua'', in the Philippines ''siopao''|| Filled with char siu (barbecued pork). |- | Goubuli|| {{lang|zh-hant|狗不理}}<br />{{lang|zh-Latn|gǒu bù lǐ}}|| || A brand of baozi considered characteristic of Tianjin. |- | Xiaolongbao|| {{lang|zh-hant|小籠包/小笼包}}<br />{{lang|zh-Latn|xiǎo lóng bāo}}|| || A small, meat-filled baozi from Shanghai containing an aspic that reverts to a juicy broth when cooked. Because it is succulent and prepared with thin, partially leavened dough, it more closely resembles a jiaozi than a baozi. |- | Shuijianbao || {{lang|zh-hant|水煎包}}<br />{{lang|zh|shuǐjiānbāo}} || || Very similar to xiaolongbao, but pan-fried instead of steamed. |- | Shengjian mantou || {{lang|zh-hant|生煎饅頭/生煎馒头}}<br />{{lang|zh|shēngjiān mántou}}|| || A small, meat-filled, fried baozi from Shanghai. |- | Tangbao || {{lang|zh-hant|湯包/汤包}}<br />{{lang|zh|tāngbāo}} || || A large soup-filled baozi from Yangzhou drunk through a straw;<br /> in other areas of China, it is small in size with a rich soup. |- | Doushabao|| {{lang|zh-hant|豆沙包}}<br />{{lang|zh|dòushābāo}} || Hokkien: tāu-se-pau || Filled with sweet bean paste. |- | Lotus seed bun || {{lang|zh-hant|蓮蓉包/莲蓉包}}<br />{{lang|zh|liánróngbāo}} || || Filled with sweetened lotus seed paste. |- | Kaya-baozi || {{lang|zh-hant|咖央包子}}<br />|| Malay: ''pau kaya'' || Filled with kaya, a jam made from coconut, eggs, and sometimes pandan in Indonesia, Malaysia, and Singapore. |- | Naihuangbao|| {{lang|zh-hant|奶黃包/奶黄包}}<br />{{lang|zh|nǎihuángbāo}} || || Filled with sweet yellow custard. |- | Siopao|| {{lang|zh-hant|燒包}} <br />{{lang|zh|sio-pau}}|| Filipino/Tagalog: ''siyopaw'' || Steamed, filled with either chicken, pork, shrimp or salted egg. |- | Zhimabao|| {{lang|zh-hant|芝麻包}} <br />{{lang|zh|zhīmabāo}}|| || Steamed, filled with a black sesame paste. |- | Yacaibao || {{lang|zh-hant|芽菜包}}<br />{{lang|zh-Latn|yá cài bāo}}|| || Steamed, filled with a type of pickle, spices and possibly other vegetables or meat, common in Sichuan, China. |- | ''Bah-pau'm''|| {{lang|zh-hant|肉包}}<br />{{Lang|zh-Latn|ròu bāo}}|| {{Langx|id|bakpau / bakpao}} {{langx|jv|'''ꦧꦏ꧀ꦥꦲꦸ'''|bakpau}}
{{Langx|nl|bapao}} | Filled with minced pork, or alternatively chocolate, strawberry, cheese, mung bean, red bean, minced beef, or diced chicken. |- | Da bao || {{lang|zh-hans|大包}}<br />{{lang|zh-Latn|dà bāo}}|| || Large buns filled with pork, eggs and other ingredients. |- | Crisp stuffed bun || {{lang|zh-hant|破酥包}}<br />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 buns were created by a chef from Yuxi almost a hundred years ago.{{citation needed|date=January 2022}} |- | Tandoori baozi || {{lang|zh-hant|烤包子}}<br />Kao baozi || Uyghur: {{lang|ug|سامسا}}<br>{{lang|ug|самса}}<br />Samsa || A Uyghur specialty, cooked in a tandoor instead of being steamed. Usually filled with lamb, potatoes, and spices. |- |Gua bao |{{langx|nan|割包|translit=koah-pau|label=Min Nan}}, |{{langx|nan|虎咬豬|translit=hó͘-kā-ti|label=Min Nan}} |Made by folding over flat steamed dough, with a wide variety of fillings. Originated as Fujianese street food.<ref>{{Cite web |last=Teng |first=Cathy |date=July 2022 |title=A Street Food Goes International Taiwan’s Gua Bao |url=http://www.taiwan-panorama.com/en/Articles/Details?Guid=af3ad61c-0a0c-42e8-8789-fce26aa9277a&langId=3&CatId=10&postname=A%20Street%20Food%20Goes%20International-Taiwan%E2%80%99s%20Gua%20Bao |access-date=2025-12-27 |website=Taiwan Panorama Magazine {{!}} An international, bilingual magazine for Chinese people around the world |language=zh-Hant-TW}}</ref> |}
==Outside of China== thumb|right|Broken-open bakpau showing minced meat filling, served with sweet chili sauce [[File:Num pao.jpg|thumb|Cambodian Chinese ''num pao'']] In many Chinese cultures, these buns are a popular food, and widely available.<ref name="Phillips 2016 p. 405"/> 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 commonplace throughout various regions of Northeast Asia with cultural and ethnic relationships, as well as Southeast Asia and outside Asia due to longstanding Chinese immigration.
* In Buryatia and Mongolia, variants of the recipe, often with beef or lamb, are known as ''buuz'' and ''buuza''.<ref>{{Cite web|last=Mezhenina|first=Tatiana|date=|title=Close-up buryat, mongolian or chinese traditional buuz, buuza,..|url=https://www.123rf.com/photo_88469417_close-up-buryat-mongolian-or-chinese-traditional-buuz-buuza-baozi-asian-steamed-food-made-of-dough-a.html|url-status=live|archive-url=https://web.archive.org/web/20211021131838/https://www.123rf.com/photo_88469417_close-up-buryat-mongolian-or-chinese-traditional-buuz-buuza-baozi-asian-steamed-food-made-of-dough-a.html |archive-date=2021-10-21 |access-date=2021-01-13|website=123RF|language=en|quote=(image) Close-up of buryat, mongolian or chinese traditional buuz, buuza, baozi. Asian steamed food made of dough and meat.}}</ref><ref>{{Cite web|last=Getty|date=17 October 2017|title=Close-Up Of chinese origin meat dumplings, aka buuz or buzza or...|url=https://www.gettyimages.com/detail/photo/buryatian-chinese-style-steamed-meat-dumplings-royalty-free-image/860172574|url-status=live|archive-url=https://web.archive.org/web/20210114054323/https://www.gettyimages.com/detail/photo/buryatian-chinese-style-steamed-meat-dumplings-royalty-free-image/860172574 |archive-date=2021-01-14 |access-date=2021-01-13|website=Getty Images|language=en-us|quote=Close-Up of chinese origin meat dumplings, aka buuz or buzza or manti, a popular dish in Buryatia Republic (Russia) and russian Siberia regions or among Central Asian countries.}}</ref> *In Malaysia, given the long history of the Chinese diaspora in Malaysia before the British colonial times, the Malays have adopted these buns (called ''pau'' in Malay) as their own with halal fillings particularly with curry (potato, chicken, or beef) similar to curry puffs; some variants have a quail egg in the middle, in addition. Other variations include sweet fillings of coconut jam (''kaya'') or red bean paste. These ''pau'' can be found sold in stalls by the roadside, at night markets, highway rest stops, and ''pasar Ramadan'' (Ramadan food bazaars). * In Indonesia, the dish has also 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 fillings. 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. * In the Netherlands, due to the influence from Indonesia, supermarkets typically stock what the Dutch refer to as ''bapao''—or occasionally, ''bakpao''. It is easy to find frozen ''bapao'' or ''bakpao—''or, in larger supermarkets, refrigerated versions—wrapped in plastic and ready to be heated in the microwave. The most common filling is chicken, although pork, beef, and vegetarian variants are also widely available. This food is classified as a quick snack or a fast-food item. Freshly baked versions of this steamed bun do not constitute a staple food in the Netherlands, except within the country’s resident Chinese community. * In the Philippines, the local version of baozi called ''siopao'' was brought by Chinese immigrants (''Sangleys'') prior to Spanish colonialism.<ref>{{Cite web|url = https://business.inquirer.net/271299/chinese-flavor-in-philippine-history|title = Chinese flavor in Philippine history|date = 25 May 2019|access-date = 10 July 2021|archive-date = 10 July 2021|archive-url = https://web.archive.org/web/20210710133417/https://business.inquirer.net/271299/chinese-flavor-in-philippine-history|url-status = live}}</ref><ref>{{cite journal |url=https://www.researchgate.net/publication/303866732 |doi=10.1525/gfc.2016.16.2.45|title=Siopao and Power: The Place of Pork Buns in Manila's Chinese History |year=2016 |last1=De Leon |first1=Adrian |journal=Gastronomica |volume=16 |issue=2 |pages=45–54 }}</ref> Varieties of Filipino ''siopao'' fillings include barbecued pork, meatballs, flaked tuna, and sometimes chocolate and cheese. * In Thailand, a similar bun is called ''salapao'' ({{lang|th|ซาลาเปา}}). * In Japan, baozi is very popular and known as ''{{lang|ja-Latn|chūkaman}}'' ({{langx|ja|中華まん|lit="Chinese steamed bun"|label=none}}). ''Nikuman'' ({{lang|ja|肉まん}}; derived from {{lang|ja|肉饅頭}}, {{lang|ja-Latn|nikumanjū|italic=yes}}) 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 approximately August or September, throughout the winter months, and until roughly early April, chūkaman are available in convenience stores, where they are kept warm. * In Korea, there are two varieties of dumplings similar to baozi. One variety, a longtime staple at Korean-style Chinese restaurants, is known simply as jjinmandu, or "steamed mandu", which is typically savory and comes with meat, vegetable, and noodle fillings. Another variation is a warm snack food consisting of a completely round bun usually filled with smooth, sweetened red bean paste but also commonly sold stuffed with vegetables and meat, pizza toppings, pumpkin, or ''buldak''. This is known as ''jjinppang'' (steamed bread or bun) or ''hoppang'' (a convenience-food version of the former). * In Cambodia, ''num pao'' ({{langx|km|នំប៉ាវ}}), is a popular street food.<ref>{{cite web |author=Renards Gourmets |url=https://www.196flavors.com/cambodia-nom-pao/ |title=Nom Pao |website=196 flavors |date=July 2018 |access-date=29 June 2020 |archive-date=23 May 2020 |archive-url=https://web.archive.org/web/20200523070455/https://www.196flavors.com/cambodia-nom-pao/ |url-status=live }}</ref> * In Vietnam, ''Bánh bao'' is the Vietnamese version of the Cantonese ''tai bao'' that was brought over by Chinese immigrants. It is usually filled with pork, mushrooms, hard-boiled eggs, and sausage.<ref>{{Cite web |title=Bánh bao {{!}} Traditional Snack From Vietnam {{!}} TasteAtlas |url=https://www.tasteatlas.com/banh-bao |access-date=2026-02-24 |website=www.tasteatlas.com}}</ref> * In Myanmar, ''pauk-si'' ({{linktext|ပေါက်စီ}})<ref>{{Cite web|url=http://sofiafoodparadise.blogspot.com/2015/12/blog-post_5.html|website=Sofia Food Paradise|title=ပေါက်စီ|date=December 23, 2015|access-date=July 9, 2019|archive-date=December 7, 2019|archive-url=https://web.archive.org/web/20191207201723/http://sofiafoodparadise.blogspot.com/2015/12/blog-post_5.html|url-status=live}}</ref><ref>{{Cite web|url=http://www.wutyeefoodhouse.com/?p=1112|title=ဝက်သားပေါက်စီအိအိလေး|website=Wutyee Food House|date=24 March 2010 |access-date=2019-07-09|archive-date=2020-07-26|archive-url=https://web.archive.org/web/20200726140302/http://www.wutyeefoodhouse.com/?p=1112|url-status=live}}</ref> is a popular snack available in almost every traditional tea shop. *In Mauritius, many dishes are influenced by Sino-Mauritians;<ref>{{Cite web|title=Chinese Cuisine|url=http://www.cuizinemaurice.com/chinese-cuisine/|access-date=2021-04-22|website=Cuizine Maurice|language=en-US|archive-date=2022-01-10|archive-url=https://web.archive.org/web/20220110043503/http://www.cuizinemaurice.com/chinese-cuisine/|url-status=live}}</ref> this includes baozi, simply referred to as ''"pao"'' (sometimes written as "pow" or "paw").<ref name=":0">{{Cite web|title=[Diaporama] Le partage de la gastronomie culturelle à Maurice|url=https://defimedia.info/le-partage-de-la-gastronomie-culturelle-maurice|access-date=2021-04-22|website=Le Defi Media Group|language=fr|archive-date=2021-04-22|archive-url=https://web.archive.org/web/20210422133518/https://defimedia.info/le-partage-de-la-gastronomie-culturelle-maurice|url-status=live}}</ref><ref name=":1">{{Cite web|date=2016-02-26|title=Mauritius Pow Recipe {{!}} Mauritius, Seychelles, Reunion: Holidays & Travel|url=https://www.indian-ocean.com/mauritius-pow-recipe/|access-date=2021-04-22|language=en-US|archive-date=2021-04-22|archive-url=https://web.archive.org/web/20210422145753/https://www.indian-ocean.com/mauritius-pow-recipe/|url-status=live}}</ref><ref>{{Cite web|date=2015-06-24|title=Paw – Pain à la Vapeur|url=https://www.tikaraii.fr/paw/|access-date=2021-04-22|website=Ti Karaii|language=fr-FR|archive-date=2021-04-22|archive-url=https://web.archive.org/web/20210422150407/https://www.tikaraii.fr/paw/|url-status=live}}</ref> They are typically filled with Chinese sausage, poultry, black mushroom, and soy egg, among others.<ref name=":0" /><ref>{{Cite web|title=Two Women and A Half Man » Archive » Chinese Hakka Buns – Pow|url=http://www.two-women-and-a-half-man.com/hakka-buns/|access-date=2021-04-22|language=en-US|archive-date=2021-04-22|archive-url=https://web.archive.org/web/20210422150407/http://www.two-women-and-a-half-man.com/hakka-buns/|url-status=live}}</ref>
== See also == {{Portal|Food|China|Taiwan }} *List of buns *List of steamed foods *Manapua *''Bao'' (film)
==References== {{Reflist}}
== Further reading == {{Wikisource|lang=zh|餅賦}}{{Wikisource|lang=zh|燕翼詒謀錄}} {{Wikisource|lang=zh|飲膳正要}}{{Chinese bread}} {{Dumplings}} {{Malaysian cuisine}} {{Lists of prepared foods}}
Category:Chinese breads Category:Chinese dumplings Category:Mauritian cuisine Category:Dim sum Category:Dumplings Category:Steamed buns Category:Stuffed dishes