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Did you know that National Bao Day is celebrated on August 22nd every year? That's right, this humble, pillowy bun has an entire day dedicated to its glory. If you've ever bitten into a soft, fluffy bao filled with tender, savoury goodness, you already understand why it deserves the spotlight.
So, what exactly is a bao?
A bao, or baozi in Mandarin, is a type of yeast-leavened filled bun, often steamed to perfection. Though it's easy to associate bao with its most famous varieties—like the barbecue pork-filled Char Siu Bao or the crispy-bottomed Sheng Jian Bao—there's a whole world of bao out there waiting to be explored. Some are small enough to pop into your mouth in one bite, while others are big enough to make a meal out of. Bao is versatile, delicious, and deeply rooted in the culinary traditions of East and Southeast Asia.
But did you know that bao has some serious legendary credentials?
One popular tale traces its origins to the time of the Three Kingdoms in China. Legend has it that the great strategist Zhuge Liang created the bao to appease the river spirits, offering them as a substitute for human heads—yes, you read that right! Whether true or not, the bao's mythological beginnings only add to its mystique and charm.
Yet, bao is just one chapter in the epic saga of Asian dumplings. Asia's dumpling game is strong, with each region boasting its unique twist on these delightful parcels of joy. So, in honour of Bao Day, let’s take a delicious detour and explore a comprehensive taxonomy of dumpling styles across East and Southeast Asia.
The Grand Dumpling Taxonomy: An Ode to Dough and Filling
1. BY WRAPPER
Wheat-based Dumplings:
Jiaozi (JOW-zuh) - These Chinese dumplings, often filled with pork and vegetables, are a beloved staple during Lunar New Year. Whether boiled, steamed, or pan-fried, jiaozi is all about that thin, tender wheat-based wrapper that delicately encases the juicy filling.
Gyoza (GYOH-zah) - The Japanese cousin to jiaozi, gyoza is typically pan-fried to create a crispy bottom, served with a dipping sauce of soy, vinegar, and a hint of garlic. The wrapper is a touch thinner, making it lighter and crispier.
Mandu (MAHN-doo) - Korea's answer to the dumpling, mandu can be steamed, boiled, or fried. The wheat-based dough here is often slightly chewier, with fillings ranging from kimchi to tofu.
Rice-based Dumplings:
Bánh Bột Lọc (bahn bot lock) - Hailing from Vietnam, these chewy, translucent dumplings are made with tapioca starch and often filled with shrimp and pork. The wrapper has a satisfying, almost gummy texture that contrasts beautifully with the savoury filling.
Starch-based Dumplings:
Tangyuan (tong-ywahn) - These Chinese glutinous rice balls are typically filled with sweet sesame paste and served in a warm, sweet broth. The chewy texture of the wrapper is almost mochi-like, making it a delightful treat during festivals.
2. BY FILLING
Meat-based Dumplings:
Shaomai (show-my) - Open-topped and often adorned with a pea or carrot dice, these Cantonese delights are typically filled with pork and shrimp. Steamed to perfection, they are a must at any dim sum table.
Har Gow (har gow) - Also part of the dim sum tradition, these shrimp dumplings are wrapped in a translucent wheat starch dough, allowing you to see the plump pink filling peeking through. The filling is simple, usually just shrimp with a touch of ginger and bamboo shoots.
Vegetable-based Dumplings:
Yachae Mandu (yah-chay mahn-doo) - A vegetarian version of Korea’s mandu, filled with a mix of tofu, cabbage, and chives. These are often steamed or fried and served with a soy dipping sauce.
Sweet Dumplings:
Tangyuan - Worth a second mention, these dumplings often come with a variety of sweet fillings like black sesame or red bean paste and are traditionally served during the Lantern Festival.
Anko Mochi (ahn-ko moh-chee) - Though not quite a dumpling, this Japanese treat deserves mention. Sweet glutinous rice is wrapped around a filling of red bean paste (anko), making for a chewy, sweet bite.
3. BY PREPARATION METHOD:
Steamed Dumplings:
Baozi (bow-zih) - The star of today’s show! Whether filled with meat, vegetables, or sweet bean paste, baozi is typically steamed until fluffy. A popular breakfast or snack, these buns are filling and comforting.
Mantou (mahn-tow) - Often served as a side to accompany savoury dishes, these plain steamed buns are a staple in Northern China. Soft, fluffy, and slightly sweet, they can also be fried for extra crispiness.
Boiled Dumplings:
Jiaozi - Yes, it’s back again! When boiled, jiaozi becomes a deliciously tender dumpling, perfect for dipping in vinegar and soy sauce.
Tangyuan - These chewy balls are boiled until they float and served in a sweet or savoury broth, depending on the region.
Pan-fried Dumplings:
Gyoza - With its crispy bottom and tender top, gyoza is the perfect marriage of textures. Best enjoyed with a tangy dipping sauce.
Guotie (gwoh-tyeh) - The Chinese version of gyoza, these potstickers are pan-fried until golden and often served as street food.
Deep-fried Dumplings:
Lumpia (loom-pee-ah) - These Filipino spring rolls, filled with minced meat or vegetables, are deep-fried until crispy and served as an appetiser or snack.
4. BY OCCASION
Festival Dumplings:
Tangyuan - Traditionally eaten during the Lantern Festival, these sweet dumplings are a symbol of reunion and togetherness.
Zongzi (dzong-dzih) - These sticky rice dumplings, filled with meat or sweet bean paste and wrapped in bamboo leaves, are a key part of the Dragon Boat Festival in China.
Everyday Dumplings:
Jiaozi - Often enjoyed as a daily meal, especially in Northern China, where families gather to make and eat them.
Mandu - A common dish in Korea, mandu is enjoyed both as a snack and a meal, with variations like kimchi mandu adding a spicy twist.
5. BY SERVING STYLE
In Soup:
Wonton (wahn-ton) - These delicate dumplings, often filled with shrimp or pork, are served in a light broth, making for a comforting bowl of soup.
Tangyuan - Once again, these sweet dumplings make an appearance, served in a warm, ginger-infused syrup.
With Noodles:
Wonton - A repeat guest, wontons are also frequently served atop a bed of noodles in a rich broth, creating a hearty and satisfying meal.
Mandu-guk (mahn-doo gook) - A Korean dish where mandu is served in a beef broth with sliced rice cakes, often eaten during Lunar New Year.
On Their Own:
Baozi - No broth, no noodles...just the bun and the filling, making for a perfect snack or meal on the go.
Gyoza - Best enjoyed with a dipping sauce, these pan-fried delights are served solo, allowing the crispy texture to shine.
