Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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baozi steamed buns which are found, with various fillings and in slightly different forms, all over China.

Unlike jiaozi, baozi are leavened. When they are made in western countries, commercial yeast is used and the resulting buns are softer than they would be in China, where it is still usual to keep some uncooked dough from the last batch to leaven the next one.

Fillings may be savoury, for example the Cantonese roast meat called chahsiu; or sweet with fillings such as mixed sugared nuts, sweet red bean paste, dried jujubes boiled and mashed, or simply sugar.