mantou

Steamed dough products are widespread in Asia, more so, I think, than any other part of the world.  The varieties are endless, with steamed dumplings to steamed buns, both filled with myriad items.  Or, popularly, filled with nothing whatsoever.  These empty buns are simple but filling, the food of common folk.

Called mantou in China, these steamed buns are also found all along the silk road, from Turkey to Mongolia.  The name doesn’t change much either, called manti in Turkey (though usually filled) and mantuu in Mongolia (still unfilled, but slightly differently shaped).

While traveling in the countryside in Mongolia, we tried our hand at mantuu.  We were about a week into our trip, and in the mood for simple, hearty fare.  Mantuu in Mongolia is eaten with meat or vegetable soup, mostly as a way to provide extra bulk.  With its straightforward ingredients, mantuu and vegetable soup is a heartwarming meal in chilly rainy conditions.

The recipe is simple – flour, water, and leavening or yeast.  Mix the dough, let it sit to rise.  Then break off pieces, roll out, then roll up and twist.  And then the steaming – not too long, which makes the dough tough, but not too short, which leaves a less pleasant chewy center.

The end result is white and light, fluffy and slight sweet.  It is deceptively filling, and most delicious dipped in the broth, which in Mongolia, often contains a little more fat or oil than usual.   Seated in the ger, next to the fire roaring in the stove, it is the perfect countryside meal.