Mantou : Mantou is the staple fermented bread of northern China, where wheat is grown more than rice. It is made without filling and steamed. It is a staple in Chinese food, but as in other cultures, bread is the basis for other preparations, it is combined with both sweet and salty foods.


[ hide ]

  • 1 Varieties of Mantou
  • 2 Forms of consumption
  • 3 The recipe
    • 1 Ingredients
    • 2 Elaboration
  • 4 Sources

Mantou varieties

The size and texture varies according to where it is consumed, in the most elegant restaurants they will be smaller, softer and fluffier rolls. Although on a regular basis and for the worker’s lunch, they can be larger and have a firmer and denser texture.

In North China: They are buns that are larger in size, firmer in texture and flatter in flavor because they contain almost no sugar.

In South China: They are smaller, softer and sweeter rolls.

Curiously, mantou has spread to other Asian cuisines but only etymologically: in Japan, manjū is a bun filled with red bean paste; In Korea, mandu is a pasty filled with meat, tofu, and ginger ; and in the Central Asian countries , especially Turkey , manti is also a kind of pasty and its origin dates back to the Mongols who dealt with Armenians.

When a filling is added to the same Mantou dough it is called Baozi

Forms of consumption

Mantou can also be prepared fried

The Mantou usually accompanies other dishes of Chinese food, as if it were normal bread. There are different ways to consume it, thus, simply steamed, or later fried or grilled to lightly toast it, staying tender on the inside and slightly crisp on the outside. It can also be eaten as a dessert , usually a sweeter and fried version, accompanied by condensed milk.

The recipe


  • 250 g. wheat flour
  • 120 ml. of water
  • 20 g. of sugar
  • 15 ml. vegetable oil
  • 3 g. baker’s yeast


  1. Flour is poured into a bowl.
  2. In warm water, the baker’s yeast dissolves well.
  3. Add sugar, vegetable oil and mix well until the sugar dissolves, then add it to the flour.
  4. When the flour has absorbed all the liquid, begin to work the dough by hand.
  5. When the bowl is clean, dough is passed to a smooth surface and kneaded for about 5 more minutes.
  6. Let the dough rest in a bowl covered with a film until it doubles in size. It will take from 45 minutes to 1 hour and a half depending on the ambient temperature.
  7. Remove the dough from the bowl and work another 5 minutes more, to remove all the air.
  8. With the help of a roller, it is stretched in a rectangular shape.
  9. It puts a little oil on the surface and spreads well.
  10. The dough is rolled up and cut into 6 pieces.
  11. These pieces are placed on a baking paper so that they do not stick and are taken to the steamer.
  12. Cover it and let it rest so that the surface stretches a little more, it will take about 45 minutes.
  13. Steam over boiling water for 10 minutes, at this point you should neither raise nor lower the heat.
  14. After the time the fire is extinguished, the lid is removed a little so that the bread does not deflate then and it is left to rest for 5 more minutes, after which it will be ready for consumption.


Leave a Comment