Manti (Uzbek)
Uzbekistan's steamed dumplings: bigger and doughier than their Afghan cousins, filled with minced lamb and onion and eaten with sour cream or vinegar-onion.
What it is
Uzbekistan's steamed dumplings: bigger and doughier than their Afghan cousins, filled with minced lamb and onion and eaten with sour cream or vinegar-onion. Ingredients: flour, water, egg, salt (dough); filling: minced lamb or beef, onions, cumin, black pepper; sour cream, butter, vinegar with onion to serve. Recipe: 1) Knead a firm dough; rest. 2) Roll thin rounds. 3) Fill with a spoon of mince; gather and twist into rosettes. 4) Steam 30-40 minutes in stacked mantishnitsa tiers. Serve: with sour cream and a sharp vinegar-onion relish. Flavor: hearty, juicy, onion-sweet. History: manti came west with Turkic and Mongol peoples; the multi-tier steamer is Central Asia's dumpling engine. See also: Samsa, Osh Plov.
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