Is bao a bun or dumpling?

The question of whether bao is classified as a bun or a dumpling has long been a debate among food enthusiasts and cultural aficionados. The traditional Chinese pastry, known for its soft and pillowy texture, filled with various sweet or savory ingredients, often poses a dilemma in categorization. Some argue that bao, due to its rounded shape and often sweet fillings, falls into the category of buns. However, others maintain that the thin, elastic skin and enclosed nature of bao, similar to that of dumplings, makes it a member of the dumpling family. Could you elaborate on the defining characteristics of buns and dumplings to help us determine the true classification of bao?