Asian dumplings, or manti, are the most popular dish in eastern and Asian countries. The recipe was brought to these lands from China - the first manti began to cook Uyghurs, who are still considered the best chefs for Asian dumplings. In addition to recipes, which in different folk cuisines have their own characteristics, manti also vary in shape.
Pick your recipe
Instruction manual
1
Traditional manti are always steamed in a special large bowl - mantle, in which special lattices - cascans are placed. Each nation prepares this dish, according to its culinary traditions, but most often manti practically does not differ from other types of Asian dumplings. So, the classic mantle filling is made from camel, horse meat or beef - while cooks sometimes add poultry to it, which gives the meat of mammals a completely new flavor.
2
In addition to poultry meat, finely chopped wild garlic, pumpkin and onions are added to the stuffing for mantas. To get as much broth as possible inside, Russian culinary specialists put a piece of fresh bacon in them, and the eastern ones put a small amount of camel udder or hump. During steaming, the fatty ingredients melt and along with the filling become saturated meat gravy. In Russian cuisine, the preparation of manti is often simplified using more familiar pork, a variety of juicy vegetables and ordinary boiling water for cooking.
3
Manti can have the most diverse appearance, limited only by the imagination of the chef and the possibilities of the recipe. However, most often they are made in the form of a round small cup or a traditional bag, the top of which is hermetically sealed with dough - this is done so that the broth does not leak from the dumpling. Many chefs give mantas a square, triangular and quadrangular shape, and especially creative chefs cook them in the form of petals and roses.
4
Especially popular is the open form of manti, in which the dough is not pinched around the edges, but is shifted with meat filling mixed with chopped vegetables and carefully folded into a roll. Triangular and quadrangular mantles, in the upper part of which they must make holes, are also called "lazy". They usually serve sour cream, vinegar, mayonnaise with ketchup and freshly squeezed garlic juice, as well as soy sauce and vegetable salads from finely chopped tomatoes, yellow and red pepper, garden herbs and garlic.
note
The dough for manti is prepared on the water and without the use of yeast, as a result of which it turns out to be completely fresh.
Useful advice
Minced meat for mantas is not passed through a meat grinder, but cut with a sharpened knife so that the filling during cooking gives more juice.