BAO
WOW
Learn the centuries-old origins of yummy bao buns and how to fill and fold them at home. The Mandarin Chinese word bao (pronounced like “take a bow”) means bun. Bao often has a thick, pillowy dough and is stuffed with sweet or savory filling, then steamed.
TYPES OF
BAO
Different regions have developed their own unique bao. Try making these variations at home.
Called char siu bao (cha sew bow), these fluffy buns are filled with barbecued pork and steamed. The bao dough is traditionally made with highly bleached wheat flour.
hong kong bao
Often known as soup dumplings in the U.S., xiaolongbao (shau-long-bow) is found across China. Thin dough is filled with meat and gelatin, then steamed to melt the gelatin into soup.
shanghai bao
Gua bao (gwa bow), a popular street food in Taiwan, is made with fluffy circular buns folded around pork belly, pickled mustard greens, crushed peanuts and cilantro.
taiwanese bao
Steamed Bao
Buns
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Learn to create various versions of bao using the same dough and different folding techniques.
How To Make Bao
Use two shaping techniques with the same dough to create two types of bao.
Roll dough to ½ in. thick, and use a 2½-in. round biscuit cutter to cut the dough into circles.
ONE
Roll dough to ½ in. thick, and use a 2½-in. round biscuit cutter to cut the dough into circles.
ONE
Roll each cutout once to flatten into ovals. Fold to form into a taco-like shape. Place on flattened muffin cup paper liners.
TWO
Place buns on paper liners on a tray. Cover with a towel and let rise in a warm place for 30 minutes.
THREE
Steam buns on paper liners in a steamer basket for 10 to 12 minutes, or until buns have risen and are light and fluffy when opened. Spoon hot filling inside to serve.
FOUR
Roll each round gently to 4 in. diameter. Spoon 1 to 2 Tbsp. filling into the center of each circle of dough.
TWO
Fold edges inward in a counterclockwise motion, forming pleats. Continue folding until the filling is encircled.
THREE
Steam bao in a steamer basket for 10 to 12 minutes or until buns have risen and are light and fluffy.
FOUR
Pleated
FOLDED
fun fact
Bao (bow) or baozi (bow-zee) refers to stuffed buns, and mantou (man-tow) is the Mandarin term for steamed bread or buns without any filling.
bao fillers
Bao’s exact origins aren’t known, but many theories link the buns to the 3rd century Chinese military strategist Zhuge Liang. It’s said that he created mantou as an offering to a river god in northern China in exchange for safe passage. The unstuffed buns evolved over centuries, with stuffed bao becoming its own dish by the 10th century. Different regions of China then developed their own versions using local ingredients. Chinese people brought bao with them as they emigrated to surrounding countries such as Japan, Thailand and the Philippines, which then developed new regional variations.
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