Baozi

Written records from the Song dynasty show the term baozi in use for filled buns.{{cite web |url=http://books.sina.com/bg/sinablog/women/20110808/035335073.html |title=Shǐ huà " mán tóu " hé " bāo zǐ " yóu lái |script-title=zh:史話“饅頭”和“包子”由來 |language=zh |access-date=2020-05-17 |archive-date=2023-04-30 |archive-url=https://web.archive.org/web/20230430141742/https://book.sina.com.cn/ |url-status=live }}{{cite book|author=王栐(北宋)|title=燕翼冶谋录|quote=“仁宗诞日，赐群臣包子。”包子下注“即馒头别名。”、“今俗屑发酵，或有馅，或无馅，蒸食之者，都谓之馒头。”}} Prior to the Northern Song dynasty (960–1279), the word mantou was used for both filled and unfilled buns.cf Zhuge Liang tale; also {{cite web |url=http://books.sina.com/bg/sinablog/women/20110808/035335073.html |title=Shǐ huà " mán tóu " hé " bāo zǐ " yóu lái |script-title=zh:史話“饅頭”和“包子”由來 |language=zh |access-date=2020-05-17 |archive-date=2023-04-30 |archive-url=https://web.archive.org/web/20230430141742/https://book.sina.com.cn/ |url-status=live }} According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang.{{cite book|author=周达观(元)|title=诚斋杂记|quote=孔明征孟获。人曰：蛮地多邪，用人首祭神，则出兵利。孔明杂以羊豕之内，以面包之，以像人头。此为馒头之始。}} Over time mantou came to indicate only unfilled buns in Mandarin and some varieties of Chinese, although the Wu Chinese languages continue to use mantou to refer to both filled and unfilled buns.{{citation needed|date=May 2020}}

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Gua bao ({{lang|zh-hant|割包/刈包}}, {{lang|zh|koah-pau}}, 虎咬豬, hó͘-kā-ti) originated as Fujianese street food. Unlike other types of Bao, Gua Bao is made by folding over the flat steamed dough and is thus open. It is designed to fit easily in your hands and has a wide variety of fillings.

File:Broodje Bapao Driekwart.jpg

In many Chinese cultures, these buns are a popular food, and widely available. 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 common place throughout various regions of Northeast Asia with cultural and ethnic relationships, as well as Southeast Asia and outside Asia due to long standing Chinese immigration.

• In Buryatia and Mongolia, the variants of the recipe, often with beef or lamb, are known as buuz and buuza.{{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.}}{{Cite web|last=Getty|date=|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.}}
• Given the long history of the Chinese diaspora in Malaysia way before the British colonial years of British Malaya times, the Malays have adopted these buns as their own. A particularly Malay form of the baozi (called pau in Malay) is filled with potato curry, chicken curry, or beef curry that are similar to the fillings of Malay curry puffs. Some variants have a quail egg in the middle, in addition to the curry. Other variations include Kaya (jam) or red bean paste as the filling. Due to the high number of Muslims in Malaysia, these buns are halal and contain no pork. One can find Malay stalls selling the buns by the roadside, at pasar malams (night markets), highway rest stops, and pasar Ramadans (Ramadan food bazaars).
• Similarly, in Indonesia the dish has 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 filling. 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.
• Due to influence from Indonesia, supermarkets in the Netherlands commonly have in stock what the Dutch call bapao or sometimes bakpao. One can easily find frozen or sometimes in the bigger supermarkets cooled bapao/bakpao wrapped in plastic, ready-made to be heated inside a microwave. The most prevalent filling is chicken, although there are also pork, beef, and vegetarian variants widely available. This food is categorized as a quick snack or a fast-food item. Freshly baked forms of this steamed bun are however not a staple food item in the Netherlands outside of the Chinese community living there.
• In the Philippines, their version of baozi is called siopao brought by Chinese immigrants (Sangleys) prior to Spanish colonialism.{{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}}{{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 }} Varieties of Filipino siopao fillings include barbecued pork, meatballs, flaked tuna, and sometimes chocolate and cheese.
• A similar concept is also present in Thailand, called salapao (ซาลาเปา).
• Baozi is also very popular in Japan where it's known as chūkaman (中華まん, "Chinese steamed bun"). Nikuman (肉まん; derived from 肉饅頭, nikumanjū) 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 about August or September, through the winter months until roughly the beginning of April, chūkaman are available at convenience stores, where they are kept hot. It's also available as chilled food in supermarket and a part of usual food.
• In Korea, where it is known as hoppang, it is a warm snack sold throughout South Korea. It is a convenience food version of jjinppang (steamed bread), typically filled with smooth, sweetened red bean paste and also commonly sold stuffed with vegetables and meat, pizza toppings, pumpkin, or buldak.File:Num pao.jpg
• The Cambodian version, num pao ({{lang|km|នំប៉ាវ}}) is a popular street food.{{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 }}
• Bánh bao is the Vietnamese version of the Cantonese tai bao that was brought over by Chinese immigrants.
• The Myanmar version is called pauk-si ({{linktext|ပေါက်စီ}}){{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}}{{Cite web|url=http://www.wutyeefoodhouse.com/?p=1112|title=ဝက်သားပေါက်စီအိအိလေး|website=Wutyee Food House|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}} and is a popular snack available in almost every traditional tea shops.
• In Mauritius, many Mauritian dishes are influenced by Sino-Mauritians;{{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}} this includes baozi which is simply referred as "pao" (sometimes written as "pow" or "paw").{{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}}{{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}}{{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}} They are typically filled with Chinese sausage, poultry, black mushroom, and soy egg, among others.{{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}} They are very popular among Mauritian families and continues to remain an omnipresent part of Sino-Mauritian culture.

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