Chinese Baozi (包子) Buns
Comforting, filling and lip-licking-tasty.
I’m talking about Baozi (包子), the ubiquitous steamed Chinese bread buns stuffed with porky goodness and other heavenly fillings.
Growing up with a Chinese mother, we normally referred to these steamed buns as “bao” or “bau,” or by their Hawaiian nickname of “Manapua.”
When I was a kid, it was a rare (and beautiful) occasion when I got to eat these Chinese comforting breakfast buns.
So when I travled to China and realized that they were everywhere to be seen (especially for breakfast), I was pretty excited!
Baozi (包子) Stall in Yangshuo, China
The buns are steamed on giant bamboo platters that are stacked on top of each other.
This particular man, is one of the most popular morning boazi vendors in Yangshuo. His steamed breakfast buns were being purchased like hot cakes.
People would stop their motorcycles and get a big bag of hot fresh buns to go!
Beautiful Selection of Baozi (包子)
While I was visiting China, I simply couldn’t resist the tempting scent of the baozi and the excitement of not having a clue as to what was inside and just pointing and choosing a random selection.
And you just never know what you might get inside!
Since I was doing a lot of hiking and biking, I allowed myself to really devour quite a lot of Chinese food (as you can see above).
Steamed Chinese Pork Bun
Cha siu bao (steamed buns filled with Chinese red barbecued pork), which is famous as a dim sum dumpling, is a popular type of baozi.
But I personally prefer the minced pork, garlic and onion dumpling. As the bun steams, the scrumptious porky oils coat the inside of the bun, making it wonderfully flavored.
Chinese Cinnamon Roll
Another favorite fo mine was what I started calling the Chinese cinnamon roll – a hearty piece of steamed dough wrapped full of glutinous rice and Chinese red beans.
It was deceivingly filling but excellent tasting.
Vegetable Stuffed Baozi
Another favorite was the spontaneous vegetable baozi, an assortment of vegetables including cabbage, leek, and probably some pork oil.
Mantou (馒头)
If you aren’t so much inclined to devour a calorie boost of pork early in the morning, plain steamed baozi buns are also available.
Known as Mantou (馒头), the bread is steamed so it is fluffy, hot and often slightly sweetened.
I’d highly recommend a few pieces of mantou to go along with a morning cup of coffee.
Chinese Steamed Bread
Here’s another version of mantou, just plain steamed Chinese bread.
Crystal Baozi
Warning: The Danger
Not knowing Chinese, I did all my ordering by the “point and eat method.”
It’s always fun to have a big bag of randomly chosen steamed buns and then having to bite into each one for a surprise.
And they were all delicious…
…apart from one…known as the Crystal Baozi.
I excitedly bit into it, expecting deliciousness, but as my lips touched the crystal balls it turned into pure horror.
Yes, though I do enjoy almost all food throughout my travels, you’d have to tie me down and force me to eat another Cyrstal Baozi.
The bun was filled with pure chunks of translucent pig fat, known in Chinese as crystal balls, and I just can’t handle blatant lardy chunks of pure fat!
Apart from that single baozi, all the other baozi’s I sampled in China were outstanding, freshly steamed and dangerously tasty!
Yum! Except for the solid fat, of course
2summers recently posted..A Major Shift
Yes, I’m with you, couldn’t handle that one!
i grew up loving baozi (we call them siopao in the philippines) but somehow i never got to liking the authentic versions i had in china. those crystal baozi looked gnarly but i’d give it a whirl!
paul | walkflypinoy recently posted..Five Travel Photos that Capture the Colour
Thanks for sharing Paul, I think I had a few when I was in Manila previously – very good! Let me know what you think about the crystal baozi!
I agree, I definitely could have done without all the pork fat dishes in China. I also wasn’t always a fan of the vegetable baozi, because some of the vendors made them really salty–kind of a hit and miss really. Because of that I usually stuck with the pork which were always my favorite anyway. I love the rush of the gravy into your mouth when you first bite into one.
Daniel McBane recently posted..Riding a Possessed Camel in Jaisalmer
Hey Daniel, yah, I guess unless you’re living somewhere for a long period of time and get to know your specific baozi vendor it always a little guessing as to the quality and taste of each bun. I agree though, just the original minced pork filling is nearly always a good choice.
This post has me salivating! Honestly, I know there are a lot of really good reasons to visit China, but one reason I am so excited to go is for the food! One of Tony’s favorite dishes in the world is cha siu bao, so I have a feeling he’ll be eating baozi every morning for breakfast (arguing he’s just doing what the locals do!). Can’t wait to try them all (though maybe not the crystal one!)!
Steph (@ 20 Years Hence) recently posted..Tokyo District Spotlight: Asakusa
That’s awesome to hear Steph, Tony is going to love the cha siu bau when you guys are in China!
It seems every country has a version of something doughy and stuffed with fillings. I like doughy things, so I would probably like most of the baozi. In El Salvador, their specialty is papusa. The dough is more like a smooth flatter piece, and the pork was my favorite there. I’m not sure what the US version is, because it seems our foods have been brought from all over the world.
Kathleen@Globe Trottin Granny recently posted..Fika in Sweden
Hey Kathleen, you’re totally right, every country has some sort of pocket of bread with a filling – just made in different ways, and steamed or baked or fried. I’ve got a nomination for the American version… the pizza pocket! That’s a joke, but maybe??
Those look amazing!
And great tip on avoiding the Crystal Baozi. I tend to use the point and eat method as well… usually a happy ending but something you pay for not knowing the language.
Stephanie – The Travel Chica recently posted..Travel the World Through Food
Yup, it’s a good rate of success with the point and shoot method, as long as you don’t get the crystals!!
mmm.. buns with lard?! How could that NOT taste good. Sounds good enough. Lol. I never knew there were so many different kinds. We grew up with the mince pork, egg and chinese sausage ones as well as the bbq pork. But these.. these look amazing – especially the chinese cinnamon roll! YUM!
Kieu recently posted..Our Ryokan Experience at Tanabe
Thanks Kieu, I know, the lard with buns is a recipe for good taste, but I just couldn’t handle it!
Wow… Mouthwatering!! I wish I could have a bite of these!!
Thanks Sook!
When I firstly came to China and I was looking for something to eat for my breakfast I was told that Chinese mostly eat “Baozi” in the morning. I was like “What!? Dumplings for breakfast now way!” but I tried it and… I loved it. I’ve been away from China since May and I miss them a lot. Now I wish I could have one baozi for my breakfast. They are fat and oily though. My favourite baozi was a meat one
. Mmmmmm yummy!
Agness (@Agnesstramp) recently posted..Thailand: The Land of Smiles
Hey Agness, thanks for sharing your experience with baozi, and I agree, they are so good for breakfast! I like the meat filled ones too!
Haha I loooove crystal baozi. In fact I didn’t like them too at first, but after a few tries I got used to the special texture and the sweetness got me.
Maybe you’ll like them if you try some more.
Haha, glad you like them!