Bao vs Jiaozi: Understanding the Distinction Between Chinese Dumplings

The bao/jiaozi distinction is the primary division in Chinese filled doughs. Bao (包) are leavened — fluffy dough made with yeast or baking powder. Types: char siu bao (barbecued pork, steamed or baked), cai bao (vegetable), doushao bao (sweet red bean), mantou (unfilled, a northern staple), shengjianbao (pan-fried pork buns, a Shanghai institution). Jiaozi (饺子) are unleavened — thin wheat-flour skin, typically pork and vegetable filling. Cooked by boiling (水饺), pan-frying to make potstickers (锅贴), or steaming. Associated with northern China and Chinese New Year family gatherings. Wonton (馄饨) has an even thinner wrapper, smaller filling, and is served in broth — common in Cantonese cuisine. Siu mai (烧卖) are open-topped dumplings at dim sum. Simplified rule: fluffy = bao; thin-skinned = jiaozi or wonton family; somewhere between = probably xiaolongbao or shengjianbao.