Baozi
Steamed filled buns from Chinese cuisine, popular worldwide.
Baozi are a type of yeast-leavened, filled bun that are a staple of various Chinese cuisines. Typically made from wheat flour and most often steamed, they come in a wide array of fillings, which can be either meat-based or vegetarian. These buns are a variation of mantou, a steamed bread from Northern China. The history of baozi is deeply intertwined with that of mantou. Originally, what are now called baozi were themselves known as mantou. This term may be related to the Central Asian dumpling known as manti. Written records from the Western Jin Dynasty describe mantou as large, meat-filled dumplings eaten at spring banquets, and other early sources mention their use in rituals. By the Tang Dynasty, these were small, leavened, filled buns eaten as dianxin. During the Song Dynasty, the word baozi emerged as an alternate name for mantou, which then came to also refer to unfilled buns. A legend first recorded in the Song Dynasty attributes the invention of mantou to the military leader Zhuge Liang, who supposedly created them as a substitute for human heads in a river sacrifice. In the Yuan Dynasty, court recipes incorporated Central Asian elements, using fillings like lamb, onions, ginger, and chenpi. By the Qing Dynasty, the modern distinctions were settled: baozi are filled buns, while mantou are steamed buns without fillings, though some regional variation persists, particularly near Shanghai. Today, baozi are popular throughout China and have spread globally through the Chinese diaspora, appearing in many regional adaptations. In Buryatia and Mongolia, beef or lamb variants are known as buuz. In Malaysia, the buns are called pau and include halal fillings like curry or sweet coconut jam. In Indonesia, they are known as bakpau and are often sold as street food, with fillings adapted for the Muslim majority. The Netherlands sells them as bapao, often frozen and microwaved. The Philippines has siopao, brought by Chinese immigrants, with fillings like barbecued pork. In Japan, they are called nikuman or chūkaman and are popular street food and convenience store snacks. Korea has jjinmandu, a savory steamed dumpling similar to baozi.
- 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.
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