Asian dumplings, or manti, are the most popular dish in Eastern and Asian countries. The recipe was brought to these lands from China - the Uighurs were the first to cook manti, who are still considered the best chefs in relation to Asian dumplings. In addition to recipes that have their own characteristics in different folk cuisines, manti also differ in shape.
Instructions
Step 1
Traditional manti are always steamed in a special large vessel - a manti, in which special grates - kaskans are placed. Each nation prepares this dish according to its culinary traditions, but most often manty practically does not differ from other types of Asian dumplings. For example, the classic filling for mantas is made from camel, horse meat or beef - while the chefs sometimes add poultry meat to it, which gives the mammalian meat completely new flavors.
Step 2
In addition to poultry meat, finely chopped wild garlic, pumpkin and onion are added to the mantas filling. To get as much broth inside as possible, Russian chefs put a piece of fresh bacon in them, and eastern ones - a small amount of camel's udder or hump. During the steaming process, the fatty ingredients melt and become a rich meat gravy with the filling. In Russian cuisine, the preparation of mantas is often simplified by using the more familiar pork, a variety of juicy vegetables, and ordinary boiling water to cook the dish.
Step 3
Manty can be of the most varied appearance, limited only by the imagination of the culinary specialist 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 flow out of the dumplings. Many chefs give mantas a square, triangular and quadrangular shape, and especially creative chefs prepare them in the form of petals and roses.
Step 4
The open form of mantas is also especially popular, in which the dough is not pinched at all edges, but is shifted with meat filling mixed with chopped vegetables and neatly rolled into a roll. Triangular and quadrangular mantas, in the upper part of which holes are necessarily made, are also called "lazy". They are usually served with sour cream, vinegar, mayonnaise with ketchup and freshly squeezed garlic juice, as well as soy sauce and vegetable salads made from finely chopped tomatoes, yellow and red peppers, vegetable herbs and garlic.
