Published May 23, 2020 Updated Nov 03, 2024 Other than char siu bao, har gao (steamed shrimp dumplings) and sui mai, I also love steamed buns. I love the soft and pillowy Chinese steamed buns with fillings, known as bao (包) or baozi (包子). The fillings can be meat, vegetables or a combination of both. Eating a steaming hot and soft and fluffy steamed bun with a cup of Chinese tea is a ritual that often reminds me of how amazing Chinese food is. The taste of these baozi is exactly like the ones served in Cantonese dim sum restaurants. The filling is made of chicken and vegetable filling. The taste is savory and delicious. The toughest part of making stuffed steamed buns is the folding part of it. You want to make sure that you have just enough filling so each of them look dainty and pretty. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
