baozi

Baozi, or bao, are Chinese steamed buns made from leavened dough that encase a filling. The exterior is light and fluffy, while the interior varies from savory to sweet. They are a common item in northern and southern Chinese cuisines and have become a staple in dim sum, street stalls, and home cooking.

The dough is typically prepared from wheat flour, water, yeast, and a small amount of sugar and oil. After mixing, the dough is kneaded and allowed to rise, then divided into portions. Each portion is rolled into a round wrapper, a filling is placed in the center, and the edges are pinched to seal. The assembled buns are arranged in bamboo steamers and cooked by steaming, usually for about 12–15 minutes, until the dough is tender and puffed.

Savory fillings are the most common and often feature pork, beef, chicken, or vegetables, sometimes with aromatics like scallions, ginger, soy sauce, and sesame oil. A well-known variant is Cantonese char siu bao, filled with barbecued pork. Sweet versions may contain red bean paste, custard, or lotus seed paste. Regional styles vary in wrapper thickness, size, and filling balance, with northern buns typically larger and heartier and southern variants sometimes subtler and more delicate.

Cultural context and consumption patterns vary, but baozi are widely enjoyed as breakfast, a snack, or part of a larger meal. They are commonly served plain or with dipping sauces such as soy sauce, vinegar, or chili oil, and are also popular in Chinese diaspora communities around the world. Xiaolongbao, a related type from the Jiangnan region, are smaller and typically contain soup in the filling.