Siddu hails from the rugged terrain of Himachal Pradesh in India. It’s more than just food; it’s a product of the Himalayan way of life. Born out of necessity, Siddu was created to nourish and sustain people through the harsh, unforgiving winters of the mountains. It’s a dish that’s deeply rooted in the local culture, so much so that it’s often considered the state dish of Himachal Pradesh.
Bao, on the other hand, comes from the vast lands of China. Known in its home country as “Baozi,” this steamed bun has been a staple in Chinese cuisine for centuries. Legend has it that Baozi was invented by a military strategist to appease the gods during a difficult journey. Over time, Bao became a beloved comfort food, eaten at any time of the day, from breakfast to dinner, and found in street stalls as well as fancy restaurants.
| Feature | Siddu | Bao (Baozi) |
|---|---|---|
| Origin | Himachal Pradesh, India | China |
| Historical Background | Born out of necessity for surviving harsh winters | Legend ties its origin to a military strategist |
| Dough Type | Fermented wheat flour dough | Non-fermented flour dough with yeast and sugar |
| Filling Types | – Savory: Walnuts, apricot kernels, urad dal, etc. – Sweet: Coconut, jaggery, dried fruits | – Savory: Pork, beef, chicken, vegetables – Sweet: Red bean paste, lotus seed paste, custard |
| Regional Variations | Each region or family has unique fillings and shapes | Regional variations in fillings across China |
| Shape | – Kullu: Half-moon – Shimla: Disc-shaped | Round with pleated top |
| Cooking Method | Steamed after fermentation | Steamed without fermentation |
| Texture | Soft, pillowy | Dense, slightly sweet |
| Serving Style | Served with ghee or butter and chutney | Served with soy sauce, vinegar, or as part of Dim Sum |
| Cultural Significance | Considered a state dish to Himachal Pradesh, India, deeply tied to local culture | A staple in Chinese cuisine, integral to Dim Sum |
| Global Reach | Primarily found in Himachal Pradesh | Popular worldwide, found in global cities |
The Ingredients
At the heart of Siddu is a fermented dough made from wheat flour, yeast, and water. The filling is where things get interesting. Depending on where you are in Himachal, Siddu can be savory or sweet. In the Kullu Valley, you’ll find Siddus stuffed with a mix of walnuts, apricot kernels, peanuts, hemp seeds, and poppy seeds. In Shimla and Rohru, urad dal (black gram) with poppy seeds is the go-to filling for a savory Siddu, while the sweeter versions might include coconut, jaggery, and dried fruits. Every family has its own take on the filling, making each Siddu a little different from the next.
Bao, on the flip side, uses a simple dough of flour, yeast, sugar, and water. The fillings are just as diverse but lean more toward the savory side, with pork, beef, chicken, or vegetables being the stars of the show. Sweet Baozi might be filled with red bean paste, lotus seed paste, or even custard. While there are regional variations in Baozi fillings, the basic concept remains the same across China.
The Making
Both Siddu and Bao are steamed, but the process and end result are worlds apart.
Siddu dough is fermented, giving it a slight tang and a soft, pillowy texture. Once the dough is ready, it’s rolled out, stuffed, and shaped—often into a half-moon or disc, depending on the region. The filled dough is left to rise a bit more before it’s steamed to perfection. The result? A fluffy, hearty bread with a warm, comforting filling that’s perfect for cold weather.
Bao, meanwhile, skips the fermentation process, so the dough is a bit denser and sweeter. The filling is wrapped in the dough, sealed with a series of pleats, and then steamed. The Baozi is usually round, with a smooth, shiny top. Some variations, like the famous Xiaolongbao (soup dumplings), are smaller and filled with broth, making them a delicate, juicy treat.
The Look
Siddu is all about practicality. In the Kullu Valley, Siddus are often shaped into half-moons, which makes them easy to stuff evenly. In Shimla, disc-shaped Siddus are more popular. The shape isn’t just about aesthetics—it’s about getting that perfect balance of dough and filling in every bite.
Bao, on the other hand, is all about that smooth, round shape with neatly pleated tops. The look of a Baozi is part of its charm. The number of pleats is often seen as a sign of the cook’s skill. The round, plump Baozi with its shiny surface is as pleasing to the eye as it is to the palate.
How They’re Served
Siddu is a winter staple in Himachal Pradesh, often served with a dollop of ghee or butter and a side of chutney made from local herbs and spices. It’s a meal that warms you from the inside out, perfect for those cold Himalayan nights.
Bao, on the other hand, is a versatile dish. It can be a quick breakfast, a snack, or part of a larger meal. Baozi is often served with a simple dipping sauce like soy sauce or vinegar. In some parts of China, Baozi is a key element of Dim Sum, served alongside tea in a series of small, flavorful dishes.
Beyond Borders
Siddu is still very much a regional specialty. While it’s gained some popularity outside Himachal Pradesh, it’s not something you’ll find in every Indian restaurant. It’s a dish that’s deeply connected to its roots, a true taste of the Himalayas.
Bao, on the other hand, has become a global sensation. Thanks to the Chinese diaspora, you can find Baozi in cities around the world, from New York to Tokyo. And with its popularity, new variations have emerged, incorporating flavors and ingredients from different cuisines.