What is a "Mantou"?

One very popular food in China is mantou (“steamed buns”). This is a very common dish at either breakfast, lunch, or dinner. They are normally 3-4 inches in diameter. The buns come in many different forms and varieties and are available throughout China and in Chinese restaurants around the world. Legend has it that these buns were created during the Three Kingdoms period. According to accounts, Chu Keliang, the advisor to the Kingdom of Shu, saw that natives were using people's skulls as a sacrificial tribute to the Emperor. He convinced them to use 'heads' made from flour instead. He was successful, and then soon their popularity grew widespread throughout China.

Mantou can also be easily prepared at home. Here is a recipe prepared by the famous Chef Martin Yan (source: Food Network Canada, website: http://www.foodtv.ca/recipes/recipedetails/recipe_2152.asp)

Ingredients:

• 1/3 cup warm (105°F) water
• 1 cup cake flour
• 1 package (about 2 teaspoons) active dry yeast
• vegetable oil
• 1 teaspoon sugar
• 1/2 teaspoon water
• 2 x 1/4 cup all purpose flour
• 2 teaspoon baking powder

Directions:

1. Stir the warm water, yeast and sugar together in a large bowl. Let stand until the mixture begins to bubble for about 10 minutes. Meanwhile, cut fifteen 3-inch squares of parchment paper and set them aside.
2. Gradually stir in the all-purpose and cake flours, then beat the dough with a wooden spoon or heavy duty mixer until it holds together.
3. Turn the dough out onto a lightly floured board and knead, adding more flour as necessary to prevent sticking, until smooth and elastic, 5 to 10 minutes. Using the vegetable oil, lightly grease the inside of a 2-gallon resealable plastic bag. Slip the dough into the bag, add the 1/2 teaspoon water and seal the bag. Let rise in a warm location until the dough doubles in size, 2 to 3 hours.
4. Remove the dough from the bag and place on a lightly floured surface. Sprinkle the baking powder over the dough and knead, adding flour as necessary to prevent sticking, until the dough is smooth, about 5 minutes.
5. Divide the dough into 15 equal pieces. Roll one piece into about 4 inches in diameter.
6. Place the bun on a baking sheet. Repeat with the remaining dough and filling. Cover with a kitchen towel and let the buns rise in a warm location until puffy, about 30 minutes.
7. Prepare a wok for steaming. Place half the buns in the steaming basket, cover the basket and steam over high heat until the dough is cooked and the buns have slightly cracked on top, 15 to 20 minutes. Repeat with the remaining buns. Serve warm. Servings: 15.