steamed_bun
Other names: 包子, 中華まん, 肉まん, 馒头, 饅頭, 咥え中華まん
A type of steamed, filled bun or bread-like dumpling originating in China, with regional varieties in many world cuisines. There are many variations in fillings (meat or vegetarian) and preparation (usually steamed).
In China, it is known as baozi. It is derived from the traditional Chinese mantou, a steamed bun without fillings (although regionally mantou may refer to baozi as well).
In Japan, it is known as manjuu, the Japanese rendering of mantou. A meat-filled manjuu is a nikuman; those referred to as manjuu typically have a sweet filling.
Other names for baozi include bao, bau, humbow, nunu, pow, siopao, or pau.
Examples
- !post #7182159
- !post #7985785: animal bun
- !post #2125470: anman
- !post #6557961: Char siu bao
- !post #6758218: Longevity peach bun
- !post #4524498: juumangoku manjuu
Non-examples
- !post #4967635: mantou, no fillings, smooth surface
- !post #6305967: rice shaomai, thin skin, open top
- !post #6434473: xiaolongbao, smaller, thin skin, soup fillings
See also
External links
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