BAPyessir6
Senior Cook
I've always used identical dough for recipes like gyoza, mandu, jiaozi, and pot stickers, (even egg rolls wrappers) but I want to be sure I am accurate in my representation of that culture's food. Is there a difference in the wrappings (I know fillings/sauces can vary) of these various dumplings? I love Asian food and want to become even more well versed in dim sum and other cultures' filled dumpling appreciation.
Another question: is there a difference between Bao and Baozi? I've always figured Bao was the little pork bun and Baozi was the tortilla-like bread you steam then open up and fill with meat/charsu, but I am unsure of my assumption.
Another question: is there a difference between Bao and Baozi? I've always figured Bao was the little pork bun and Baozi was the tortilla-like bread you steam then open up and fill with meat/charsu, but I am unsure of my assumption.