India, Sept. 5 -- Soft, fluffy and stuffed with a delicious filling, baos have come to be a mainstay at any Chinese eatery. Also called baozi, these pillowy steamed buns originate from ancient China's Three Kingdoms period (220-280 CE). The dough is made with flour, yeast, milk, sugar and a little oil, and traditionally stuffed with seasoned ground pork, Chinese sausage, quail eggs, pork belly, or even wood ear mushrooms, tofu, and mixed vegetables.

Wan Ming Li, Executive Chef, Bao To Me, calls them "fun and comforting", and credits Indians' love for this traditional Chinese appetiser to their "fluffy texture and their ability to carry a variety of flavorful fillings. They're indulgent yet light enough to be enjoyed as a snack or a meal....