Mantou (Steamed Bread) - A Taste of Ancient China
- Pierce Jones
- Mar 26
- 4 min read
Updated: Apr 18
A bouncy steamed bread perfect for basically any application!
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Mantou: The Steamed Bread That Traveled the Silk Road
Mantou, the beloved Chinese steamed bun, has a history as rich and fascinating as the flavors it has inspired across continents. This simple yet versatile bread has been a staple in Chinese cuisine for centuries, evolving in both form and function as it made its way along the Silk Road, influencing the dumplings and stuffed pastries of Central Asia and Turkey.
The Origins of Mantou
The earliest records of mantou trace back to the Three Kingdoms period (220-280 AD). According to legend, Zhuge Liang, a famed military strategist of the Shu Han state, was responsible for its invention.
During a campaign in southern China, he needed to cross a river where local belief held that human sacrifices were required for safe passage. Instead of offering human heads, he had his soldiers create head-shaped steamed buns filled with meat to present as an offering, calling them "mantou" (literally, "barbarian heads"). Over time, the filling was removed, leaving the soft, pillowy steamed bread known today.
Mantou has been referenced in historical texts such as the Qimin Yaoshu (an agricultural treatise from the 6th century) and Dream of the Red Chamber, an 18th-century novel detailing elite life in Qing Dynasty China. These references highlight its importance across different social classes, from a simple staple for commoners to an indulgence among the aristocracy.
Variations and Evolution
Over the centuries, mantou has taken on numerous forms. In northern China, where wheat is a staple crop, mantou remains an everyday bread, often eaten plain or dipped in condiments like soy sauce and chili oil. The modern mantou varies from the traditional plain version to sweet, stuffed, and even deep-fried varieties:
Sweet Mantou – Often made with sugar and sometimes filled with red bean paste or custard.
Stuffed Mantou – This variation evolved into baozi, which contain savory fillings like pork, vegetables, or mushrooms.
Deep-Fried Mantou – Commonly served with condensed milk as a dessert in Chinese restaurants.
The Silk Road Connection: From Mantou to Manti
As trade and cultural exchange flourished along the Silk Road, mantou found its way into Central Asia and the Middle East, transforming into the dumplings known as manti in places like Uzbekistan, Kazakhstan, and Turkey.
While Chinese mantou remained a soft, steamed bread, Central Asian manti adapted into a filled, steamed dumpling. This likely stemmed from earlier filled mantou variations in China, which later developed into baozi. Over time, manti evolved into different regional versions:
Uzbek & Kazakh Manti – Larger, steamed dumplings filled with spiced minced meat (usually lamb or beef) and sometimes pumpkin.
Turkish Manti – Much smaller, often boiled instead of steamed, and served with garlic yogurt and spiced butter, resembling tiny ravioli.
The transition from mantou to manti reflects not just a change in preparation but also the adaptation of wheat-based food to local tastes and cooking methods.
Mantou in Modern Times
Today, mantou is a beloved staple in China, enjoyed at breakfast, lunch, and dinner. It can be store-bought, homemade, or found in street food stalls, showcasing its continued popularity and adaptability.
Meanwhile, manti remains a key dish across Central Asia and Turkey, demonstrating how one humble bread transformed across cultures to become a culinary icon.
From Zhuge Liang’s battlefield innovation to the kitchens of China, Central Asia, and Turkey, mantou’s journey is a testament to the enduring influence of food along the Silk Road. Whether enjoyed plain, stuffed, or turned into dumplings, its legacy lives on in every bite.
My Take on a Traditional Mantou Recipe
Prep time 1.5 hours | Cook time 10 minutes | Serves 4 Buns
Historical records suggest that ancient mantou was made using a basic wheat flour and water dough, leavened naturally. Here’s a recreation of how mantou may have been made in early China:
Ingredients:
500g wheat flour (stone-milled, as used historically)
250ml water
5g salt (optional, as some early recipes included it)
Modern method - 4g yeast + 2tbsp warm water)
Ancient Method - Natural yeast (historically, a fermented dough starter or wild yeast from the air) - This requires a long fermentation and a long first rise.
Instructions:
Prepare the Dough Starter – Mix a small amount of flour and water, allowing it to ferment naturally over 1-2 days to capture wild yeast (similar to early sourdough methods). If you don't have time for this, just add 4g yeast to 2 tablespoons of warm water with a bit of sugar to get it started. Then add this to the dough mixture.
Knead the Dough – Combine the starter with the remaining flour and water, kneading until smooth and elastic.
First Rise – Let the dough rest for 1 hour, until it doubles in size.
Shape the Mantou – Punch out the air and then get to shaping your balls. The process requires rolling the dough out thin and then folding it over on itself 6 times. This will ensure the outside has a nice sheen on it after steaming. Once done with this foliding process, press the dough into a thin rectangle, rolling it up into a log tight longways. Then, cut your dough into pieces using a sharp knife. I made four medium size Mantou using this method, but 6 would have been perfect.
Second Rise - Let the dough rise for 15-20 minutes more.
Steam the Buns – Place the buns in a bamboo steamer over boiling water, steaming for 10 minutes or until fluffy. Once the buns are done, you can also fry in oil until golden brown for some added texture.
Serve and Enjoy – Mantou was traditionally eaten plain or dipped in sauces like soy sauce or sesame paste.
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