Steamed buns

(), or simply '''', is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often made from wheat flour and steamed. They are a variation of mantou'' from Northern China.

Mantou (), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

Xiaolongbao (; ) is a type of Chinese tangbao (), traditionally prepared in a xiaolong, a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine.

thumb|' bakery in Regensburg thumb|right|Christmas Dampfnudel A '''' (; ; plural ', Alsatian: '''''') is a dumpling eaten as a meal or as a dessert in Southern Germany, Austria, Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.

Cantonese barbecue-pork-filled bun

Siopao () is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi, introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.

Vietnamese bun

A type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai

Hoppang () is a warm snack that is sold throughout South Korea. It is a convenience food version of jjinppang (steamed bread) and is typically filled with smooth, sweetened red bean paste.

Chinese sweet bun

Huajuan (), also called Mandarin rolls or flower rolls, are a variety of steamed bun from northern China which are popular throughout the country. Like mantou, the mandarin roll is a dim sum dish and a staple of Chinese cuisine. Huā juǎn are named for their distinctive shape; the literal English translation of "huā juǎn" is "flower twist."

Dombolo (also known as umbhako, ujeqe, dipapata in Setswana and rostile in Xhosa) is a traditional South African steamed bread. It is a popular staple food in many homes within South Africa. The bread is prepared in a container in a pot of boiling water. It differs from the traditional dumpling in that it is prepared using yeast instead of baking powder. There are different variations of the dish around South Africa. In the Zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. That variation of the steamed bread is known amongst the Zulus as uJeqe. Dombolo

Pyanse (, ) or pigodi (, pigodya , ) is a steamed pie, bun, or dumpling stuffed with cabbage and meat dish in Sakhalin Korean cuisine. It is a popular dish in the Russian Far East, as well as in Koryo-saram communities of Central Asia.

peach-shaped Cantonese buns

traditional sweet steamed bun from Cheung Chau, Hong Kong

Jjinppang () is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation. Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before being eaten.

large Chinese steamed bun

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