Steamed bun

Steamed bun or baozi is a type of filled bun or bread-like dumpling 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 staple food in various parts of China, particularly the north, and are often used as a portable meal or snack, available throughout the day.

History

The origins of the steamed bun are largely unknown, but it is believed to have been invented during the Three Kingdoms period (220–280 AD) in China. The buns were originally used as a type of sandwich, where the filling was placed in between two pieces of bread. Over time, the bread evolved into a softer, doughier form, and the filling began to be enclosed within the bun itself.

Preparation

Steamed buns are made by steaming a yeast-based dough on a bed of boiling water. The dough is allowed to rise before being filled with a variety of ingredients. The buns are then sealed and steamed until they become fluffy and soft. The fillings can be sweet or savory, and include ingredients such as pork, chicken, vegetables, and red bean paste.

Varieties

There are many varieties of steamed buns in Chinese cuisine, including:

• Mantou: A plain steamed bun without any filling.
• Xiaolongbao: A steamed bun filled with soup and meat, usually pork.
• Char siu bao: A steamed bun filled with barbecue-flavored char siu pork.
• Nikuman: A Japanese version of the Chinese steamed bun, typically filled with pork.

Cultural significance

Steamed buns are a common food in China and are often eaten as a breakfast item or a snack. They are also popular during the Chinese New Year and other traditional festivals, where they are often filled with sweet fillings and given as gifts.