This is a day we celebrate a flavorful dumpling filled with mouth-watering stuffing. They are also known as Baozi or “steamed buns.” They are filled either with veggies or meat and can be spicy or sweet. Eat them as you like; traditionally, they are filled with a pork mixture. Mainly served for breakfast, they can be eaten any time a day (you don’t even need an excuse for that!

Bao marks their origin in China but is widely popular all around the globe. Being familiar in many Southeast Asian countries like undone and Malaysia, it is known to have been invented around the third century CE by a Chinese military strategist named Zhuge Liang. He also has other dishes marked on his name for the invention, such as Mantou which is nothing but a steamed bun that is served without fillings.

Bao is made by steaming it in a bamboo basket in a traditional style. They vary in 2 different sizes, one is Dàbão, meaning the big bun which is about 10 cm in diameter, and another is Xiǎobāo which is the small bun and about 5 cm in diameter. Dàbāo is usually sold for take-out, whereas Xiǎobāo is traditionally eaten at the restaurants. They are served with soy sauce or vinegar. Other items that people love eating them with includes Chile and garlic pastes, oils, infusions, sesame oil, coriander, and leeks.

Bao has been gaining popularity all around the globe in recent years and is loved by people of all cultures.