Manti (Turkish/Tatar stuffed dumplings):
Steamed Manty can resemble the form of steamed buns as well as ravioli, as seen in this serving from Krygyzstan.
The origins of this dish is said to have rather violent beginnings, as it's portability and storagability were used for military convenience during the Turkic-Mongol Empire. Turkic and Mongol horsemen on the move were supposed to have carried frozen or dried mantı, which could be quickly boiled over a camp-fire.
Total time: approx. 1-1.5 hours
Ingredients:
Dough
8 cups all-purpose flour
1 tbsp. salt
3 eggs
3/4+ cup water
Filling variation #1: Meat
4 cups ground meat
1-1/2 cups minced onions
3/4 cup finely chopped parsley
2 tsp. salt
1 tsp. black pepper
OR
Filling Variation #2: Meat & Pumpkin mix
2 cups ground meat (lamb, beef, or chicken)
1-1/2 cups minced onions
2 cups pumpkin, or pumpkin and carrots, peeled and finely chopped
2 tsp. salt
1 tsp. black pepper
Sauces and/or garnishes:
3 cups peeled and chopped tomato
1/2 cup butter
1/2 tsp. cayenne
4 cups yogurt
2 tbsp. minced garlic
Melted butter
Sour cream
Combine all but 1/2 cup of the flour, and the salt, in a bowl. Make a well in the center and add the eggs and water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Divide it into three parts, cover with a damp towel and let it rest for 30 minutes. While the dough rests, prepare one of the fillings. Combine all of the filling ingredients and mix well.
On a floured surface, roll out one ball of dough to 1/4" thickness, sprinkling lightly over the top with flour. Cut the dough into 1" squares. Place 1/2 tsp. of filling into the center of each square. Bring the corners together, sealing and pressing it into a tiny bundle; or fold it into a triangle. Seal the dough by pressing the edges together. Place the manti on floured baking sheet. Repeat with the rest of the dough and filling.
Fill a large pot with water, add salt and bring to boil over medium heat. Add the manti and stir gently to keep them from sticking to each other. Do not crowd the pot. Reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally, until the manti are tender but firm. Alternately, manti can be steamed in a well-oiled steamer; this takes a little more time, about 30-45 minutes.
**If you are preparing manti filled only with meat, prepare the sauces. Combine the minced tomato, butter and cayenne in a heavy saucepan over medium heat. Bring to a simmer and cook for 5 minutes, then turn off the heat and cover the pot to keep warm.**
Whisk together the yogurt and minced garlic and set aside.
Note: These buns should ideally end up looking either like pumpkins (if manually textured) or spheres (if manually smoothed out evenly).
When the manti are ready, transfer them to a serving dish. For meat-filled manti, pour the yogurt-garlic mixture on top, then drizzle with the tomato sauce and serve hot. For meat and pumpkin-filled manti, garnish with melted butter and sour cream.
***I suspect this is where steamed buns and other flour-based dishes found their way to Chinese cuisine. Wheat-based and flour-based dishes are, of course, prevalent in northern and central parts of China today.***
Donair, shawarma, and shish taouk!
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