Sides
Steamed Wheat Buns (馒头 (Mántou))
sjfegan
Ingredients
- 375g (3 cups) Plain flour
- 1.5 tsp active dry yeast (or a traditional leavening starter)
- 1 tsp sugar
- 240ml (1 cup) Warm water
- 1/2 tsp salt
Method
- Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
- Combine the flour and salt in a bowl, then add the yeast mixture, kneading for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled.
- Punch down and shape into small, round buns.
- Let rise for a further 20 minutes.
- Steam over gently simmering water for 15–18 minutes until puffed and cooked through.
Introduction: Soft, plain steamed wheat buns, a staple accompaniment that emerged as wheat cultivation spread across ancient China.
Cultural Background: Mantou developed as wheat flour became more widely milled and available in ancient China, particularly in the north, the simple steamed bun becoming an enduring staple that remains beloved across the country to this day.
Tips: Let the dough rise fully at each stage for the softest, lightest buns. Steam over gentle, not vigorous, heat to avoid a wrinkled surface on the finished buns.
Variations: Shape into flatter rounds for a different presentation. Serve alongside braised or stir-fried dishes as the staple starch.
Storage: Store cooled buns in an airtight container at room temperature for up to 2 days.
Reheating: Reheat by steaming for 5 minutes until warmed through.
Nutrition: Per serving (approx., 1 bun): 180 kcal, 5 g protein, 1 g fat, 38 g carbohydrate.
FAQs:
Q: When did wheat buns become common in China?
A: As wheat cultivation and milling technology spread, particularly across northern China, steamed wheat buns became an increasingly common staple alongside rice and millet.
Q: What is mantou typically eaten with?
A: Braised or stir-fried dishes, used similarly to how rice serves as an accompanying starch.
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