what are they and what’s the best way to eat them?

Bao buns, in a variety of shapes, flavours, and sizes, have been cherished across Asia for millennia. From corner shops to Michelin-starred restaurants in Tokyo and Taipei, they hold a special place in culinary traditions. Consider this more than just an exploration of these steamed buns—it's a heartfelt homage to one of our beloved foods.

 

The first bao we ever served in our restaurants used a fluffy pancake like bun we folded around the filling. They looked & tasted beautiful, but made a mess when you ate them. We thought this was a problem without a solution. Afterall, some things are just messy, the taste was worth it. That was until a winter trip to Tokyo, where we saw clear steaming chests filled with hot snacks dotted all over the city. There was one thing in particular that caught our eye; a perfect round bao bun called a Nikuman. When making a Nikuman the dough is folded & sealed around the filling before being steamed. This locks in the flavour & means you can confidently eat the bun with one hand. Same incredible taste, no mess. Our transition was swift.

when did bao begin?

Bao or baozi is said to have been invented in China during the 3rd century by a military strategist named Zhuge Liang [181-234]. They were first named Mantou, but over time, they began to be referred to as baozi or bao, meaning to wrap in Mandarin. Today, many variations of the original bao are sold all over Asia and beyond under many other names.

what is a bao made of?

There are two main components of a bao: the filling and the steamed bread wrapping. The dough for bao buns is typically made from wheat flour, water, sugar, and yeast, and it creates a soft, fluffy texture when steamed.

what do bao buns taste like?

Bao buns have a distinct taste and texture. The buns are soft, pillowy, and slightly sweet, complementing various fillings from savoury to sweet. The steamed dough has a tender, airy quality that pairs well with the rich and flavourful fillings.

different bao bun styles

At first glance, there are two noticeably different styles of bao: open and closed. The 'closed' bao is wrapped in dough before being steamed. This type of bao is sold all over Eastern Asia but is particularly popular in Mainland China and Japan.

'Open bao', also known as gua bao, is made by half folding a flat piece of steamed lotus leaf bun around a filling. This type of bao originated in the Fujian province of mainland China but was later brought to Taiwan, where it became a staple street food. You can find both styles of bao in restaurants and supermarkets in the UK.

filling for bao buns

There is a lot of choice when it comes to what's in your bao. The fillings on offer depend on where you are in the world. If you order a classic bao in Taipei, you'd most likely get an open-style gua bao filled with a thick slice of marinated pork belly; in the Sichuan province of mainland China, you would probably get a Yacai Baozi filled with pickled vegetables; or in Tokyo, you would be given a Nikuman bao made with seasoned minced pork.

There is usually some choice outside the most popular option wherever you are. In Japan, bao are called Chukaman and are sold hot from convenience stores throughout the winter. Their fillings range from pork (Nikuman) to sweet red bean paste (Anman), custard pudding (Purinman), and even pizza sauce (Pizzaman)!

do you eat bao buns hot or cold?

Bao buns are best enjoyed hot, straight out of the steamer, to maintain their fluffy texture and fresh flavours. If reheating is needed, steaming or microwaving ensures they remain soft and delicious. However, some bao varieties can also be eaten cold.

sauce for bao

A variety of sauces and condiments complement the flavours of bao buns. Classic options include hoisin sauce, soy sauce, and sweet chili sauce. Homemade variations like garlic soy dip or spicy peanut sauce add unique flavours to each bite. These sauces enhance the overall taste experience of the bao, balancing the richness of the filling and the softness of the bun.

breakfast, lunch, or dinner

One of the best things about bao is that you can eat them at any time of day. In China, they are most often eaten as a grab-and-go breakfast!

did you know?

The bao we have spoken about here are the ones with a fluffy bread wrapping. However, they have some not-too-distant cousins. Notably tang bao, which means soup wraps in Mandarin. We could write a whole blog about these… we probably will! They come in many shapes and sizes & with all manner of fillings, each with jellied stock folded in that melts and fills them with hot soup. Truly delicious!