Sign Up  |  Login

30.12.2014
Call for Papers: Vestnik!

01.10.2014
Russia's Top Five Movies, September, 2014

01.10.2014
Nashe Radio Top Five, September, 2014

30.09.2014
How the News is Reported in Russia, September 2014

09.09.2014
SRAS Announces Updated Posters!

05.09.2014
The State of Study Abroad in Russia and Ukraine

05.09.2014
Meet SRAS - ASEEES, AATSEEL, FORUM, NAFSA

03.09.2014
Corinne Hughes Receives Vestnik Jury Award

01.09.2014
Summer 2015 Student Internship Program with US Department of State

01.09.2014
Scholarships Available!

Find Us on Facebook
EURASIAN COOKBOOK  / MANTI
03.04.2011


This article was published as part of SRAS's free monthly newsletter. Want the newsletter?


  Manty
Манты – паровые клецки с мясной начинкой - являются одним из самых популярных блюд у народов Центральной Азии, Пакистана и Турции.Манты пришли в Россию из Средней Азии, но родиной мантов является Китай. Есть версия, что уйгуры, населявшие Китай готовили блюдо с названием «мантьоу», что в буквальном переводе означало – «приготовленный на пару хлеб».

 Manti
More Than Just Another Dumpling
By Josh Wilson
with
Andrei Nesterov

Jump to: recipes; videos; study abroad!

Манты (Manti) are steamed dumplings consisting of ground meat and spices in an unleavened pastry shell. Манты are a popular dish across Central Asia, Pakistan, Northern China, Turkey, and Russia.

They are considered native to Central Asia, but are also thought to have descended from a still-older Chinese dish.

 Почему они носят такое название?

It is likely that the recipe originated with the Uighurs in China, who have long prepared a dish called "mantau," a name which, in their language, means "bread prepared in steam."

In modern Chinese cooking, mantau still exist. Today, they are usually prepared without filling, although evidence exists that this dish was once prepared with filling – perhaps something more similar to the modern Chinese boazi, which is closer to modern манты in appearance.

Wherever it originated, the food spread quickly among the traditionally equestrian peoples of Central Asia, who would carry sacks of frozen or dried манты with them as a quick meal to prepare when they stopped to rest on their journeys.

Ways to fold Manti
Three of the infinite ways to fold Manti!

Существенное отличие мантов от пельменей заключается в том, что фарш для мантов не пропускают через мясорубку, а обязательно рубят либо ножом, либо топориком. Есть манты, в отличие от пельменей принято руками.
 

The Mongols, for instance, consider манты a national dish, although in the Mongol language they are called "buuz." Interestingly, the Mongols also have a meatless version of the dish which they refer to as "mantuun buuz," which sounds like it could be a mixed version of the two Chinese names "mantau" and "boazi."

Манты are eaten in Turkey as well, although the Turks often refer to them as "tartar bureks," with "burek" being a Turkish fried or baked stuffed pastry, but "Tartar" being an equestrian people native to southern Siberia. In Irkutsk in southeastern Russia, they are known by the native Buryat name of "позы " (pozi). Most Central Asians, and Russians, however, consistently refer to the food with some variation of the name "манты."

Как правильно есть манты?

Eating манты requires some skill. The reasons for this are two fold. First, манты tend to be large, the average size ranging from that of a large egg to something slightly smaller than a hockey puck. Students in Kyrgyzstan have reported seeing them as big as a man's fist. In many countries, they are eaten with the hands, although the slick, loose pasta shell outside and the temperature of the meat inside can make this a tricky process.

Second, and most importantly, as the манты cook, their shells catch the "juice" of the meat inside. Especially in the case of large манты and in the case of манты made from particularly fatty meat (many Central Asian chefs will actually add lard to the recipe), the reservoir inside can be sizeable. Experienced eaters will bite a hole in one side and drink the liquid quickly as their first move. Inexperienced eaters may need to find a good laundry detergent after their meal to get the stains out of their shirts.

While the most obvious solution to this might be to simply cut the dumpling into parts with a knife and fork on the plate, there are several arguments against this. First, it's not traditional. Second, this often results in separate bites of shell and meat, and significant loss of juice; the flavor of the манты comes largely from the mixing of these elements.

  gary kasparov eats manti (pozi, buuzi) Russian opposition politician Gary Kasparov and his wife dine at a poznaya in Ulan Ude, Russia.

Традиционно манты приготавливают с мясной начинкой. Вы можете взять любые сорта мяса в любых пропорциях в зависимости от ваших предпочтений и выбранного вами рецепта. Очень важно, чтобы мясо, которое вы выбрали для приготовления мантов, было как можно более свежим. Чем свежее мясо, тем сочнее, вкуснее и ароматнее будут приготовленные из него манты.

One common technique is to stab the манты with a fork, dip it in the sauce of your choice, and eat it in several bites from the fork.

In Mongolia, манты (buuz) are often eaten for holidays such as the new year celebration. In much of European Russia, they are eaten largely at home (they do not often occur in restaurants) as a more exotic (and simpler) version of пельмени (pelmeni).

In Irkutsk, there is a certain passion for the local позы, which are served at small, often greasy-spoon establishments which specialize in them. Such an establishment is called a "позная" (poznaya).

The relatively simple and hearty манты can be eaten with a variety of condiments. Russians seem to prefer sour cream, butter, chopped onions, vinegar, pepper, mayonnaise, fresh dill, spring onions, and/or fresh cilantro. Soy sauce, chili sauce, crushed garlic, and even mustard are also not uncommon, especially among the more southern peoples of Russia and the peoples of Central Asia.

Как правильно готовить манты?

Манты differ from пельмени (pelmeni) primarily in shape and size. While the ingredients can be exactly the same, манты are, on average, about twice as large as пельмени. While пельмени have a circular "ear" shape – манты can vary greatly in shape. They can be oblong with a frilly and elaborate binding or square-ish and sealed with blockish "X." The позы of Irkutsk earn their separate name by the fact that they are always marked by a hole left in the top while манты are tightly sealed.

MC-264_kaynb
A "standard" mantyshnitsa!

Для приготовления мантов вам понадобится каскан – специальная кастрюля для варки на пару. Лучшими касканами считаются китайские касканы, решетки которых изготовлены из бамбуковых прутьев. Однако в России достать такой каскан непросто, гораздо чаще встречаются касканы с металлическими решетками, традиционные для таких стран, как Казахстан или Узбекистан. Можно использовать для приготовления мантов и более распространенные электрические пароварки.

 

Connoisseurs of манты will also insist that the meat should be chopped and never ground, as is most common with пельмени. While the meat for пельмени is almost always seasoned with salt, pepper, and ground onion, the meat for манты might also be seasoned with coriander, coriander seeds, or even various vegetables such pumpkin, cabbage, potato, carrots or other additions to the meat. Some cultures make meatless манты that feature only vegetables.

These "extras," however, are seldom used by Russians, who most often use meat prepared the same way as for пельмени and will often scoff at the addition of any vegetable besides onion.

Манты are prepared in a special steamer known as a "мантоварка" (mantovarka) or, more affectionately, as a "мантышница" (mantyshnitsa). It can also be called by its more general, but less frequently used name, "каскан" (kaskan). This device couples a pot for boiling water with several porous "tiers" above it. A tight lid goes at the top. These can be found in America at shops specializing in Chinese foods. You can also easily find these online. There are also sleek electronic steamers out there – although it is the standard metal version that you find in most Russian households.

The tiers should be lightly greased with vegetable oil and the манты should be placed so that they do not touch. This will prevent them from sticking to the pan or each other and thus tearing when they are removed or separated.

On a final note – it is also interesting that the singular of манты, which is "мант" (mant), is so seldom used in Russian that many Russians don't even know it exists. If to refer to a singular мант, the colloquial and affectionate "мантушка" (mantushka) is more frequently used, but still a relative rarity. "Мантушка" is also used to refer to a restaurant specializing in манты and occasionally as a term of endearment, particularly as referring to a young child.

Давай приготовим!

  Киргизские манты  

Ингредиенты:

- 1 кг муки;
- 1 яйцо;
- 2 головки чеснока;
- 2 большие луковицы;
- 1 кг говяжего или бараньего фарша;
- пол-чайной ложки красного молотого перца;
- пол-чайной ложки черного молотого перца;
- соль по вкусу.

Смешайте муку, яйцо, 2 чашки горячей воды и 1 чайную ложку соли, чтобы замесить тесто. Месите до мягкости. Оставьте накрытым посудой на 30 минут.

Мелко покрошите луковицы и чеснок, и тоже добавьте в фарш. Поперчите. Растворите 1 столовую ложку соли в 2 чашках теплой воды и перемешайте с остальными компонентами.

Разделите тесто на 4 равные части. Раскатайте тесто на посыпанной мукой доске или столе так, чтобы тесто было тонким, но не рвалось. Разрежьте получившийся пласт на полосы примерно 10 см шириной. Полосы нарежьте на квадраты со сторонами около 10 см. Положите по столовой ложке фарша. Два противоположных угла квадрата соедините вместе над начинкой и крепко защипите. Проделайте то же самое с двумя остальными углами. Получившиеся “ушки” соедините попарно с одной и другой стороны.

Варите на пару 40-50 минут. 

Приготовленные таким образом манты затем могут быть запечены или пожарены. Подавать блюдо с разведенным уксусом.

Kyrgyz Manti

Ingredients:

- 1 kg flour
- 1 egg
- 2 heads of garlic
- 2 large onions
- 1 kg of ground beef or mutton
- Half-teaspoon of red ground pepper
- Half-teaspoon of black ground pepper
- Salt to taste

Grease the boiler trays with vegetable oil.

Mix flour, egg, two cups of hot water and one teaspoon of salt. Knead until soft. Leave covered for 30 minutes.

Finely chop the onion and garlic, and add them to the minced meat. Add pepper. Dissolve one tablespoon of salt in 2 cups of warm water and mix it with the meat.

Divide the dough into 4 equal parts. Roll the dough on a floured board or table until the dough is about 1/8 of an inch thick: so that it is thin, but won't easily tear. Cut the layer into squares of about 4x4 inches. Put one tablespoonful of meat on each. Join the two opposite corners of the square and stick them firmly together above the stuffing. Do the same with the two other corners. Join the sides as well of the "ears" you have formed by joining the corners.  

Steam for 40-50 minutes.

After steaming, they can be additionally baked or fried. They are traditionally served with diluted vinegar in Kyrgyzstan.


Манты по-русски

Ингредиенты:

- Мука - 1/5 стакана
- Вода - 1/3 стакана
- Соль - 1/2 ч. ложки
- Говядина или свинина - 500 г
- Репчатый лук - 2 шт.

Мясо пропустить через мясорубку (если мясо недостаточно жирное, нужно добавить в него 1 ст. ложку мелко нарезанного шпика), добавить мелко нашинкованный лук, холодную воду, соль и перец, все хорошо перемешать. При желании в фарш можно добавить чеснок и мелко нарубленную зелень укропа и петрушки.

Замесить тесто из воды, муки и соли. Раскатать тесто в длинный жгут и разрезать его на кусочки весом в 20 г. Раскатать кусочки в кружки, при этом середина кружка должна быть толще, чем его края. На середину каждого кружка положить столовую ложку фарша и защепить края.

Готовить в мантоварке с плотно закрытой крышкой в течение 30 минут.

Russian Manti

Ingredients:

- Flour - 1/5 of glass
- Water - 1/3 of glass
- Salt - 1/2 of teaspoonful
- Beef or pork - 500 grams
- Onions - 2 bulbs

Put the meat through a grinder, add finely chopped onions, cold water, salt and pepper, and mix well. To your liking, it is possible to add garlic and finely cut dill and/or parsley.

Knead the flour, water, and salt until a dough has formed. Roll the dough into a long cylinder and cut it into slices of about 20 grams each. Roll the slices into small circles so that the middle of the circle is thicker than its edges. Put a tablespoonful of ground meat on the middle of each circle to and stick its edges together.

Cook in a steamer with tightly closed lid for 30 minutes.

Our Favorite Manti Videos

In this video, a chef from Золотая Бухара (Golden Bukhara), an Uzbek restaurant in Moscow, teaches viewers how to make manti with a traditional Uzbek recipe he calls "Манты по-бухарски" (Bukhara-Style Manti). Bukhara is major city in Uzbekistan. He speaks fairly slowly and clearly, making this a good language lesson, although language students should also note that he speaks Russian with an Uzbek accent.

This made-for-the-Internet commercial is for a brand of frozen manti that can be bought in stores in Russia. The brand is "У Палыча," ("From Palich;" Palich is a Russian surname). This Samara-based company is well-known in European Russia for high-quality, reasonably-priced prepared Russian traditional foods: everything from cakes to salads to drinks. Note in this video the clearly documented process of "sticking" the mant together, as well as the size of the manti the company makes and sells. 

Lastly, this a Voice of America newspiece on a Russian/Kazakh restaurant opened by in Washington DC in 2009. They serve, amoung many other dishes, manti, which are discussed as part of this Russian-langauge video.


Study Abroad
in Russia
Moscow  State University is Russia's largest.

SRAS Travel
Services
 
SRAS    Travel Services - Russia Your Way

The Library:
Religion in Russia

Click for    more information about Religion in Russia

Find Out More!

Health and Safety in Russia
The SRAS Newsletter
The SRAS Library on Russia
Eurasian Regions and Cities
Journal for Students
More Free Resources! 

 

Questions or comments?
Contact the editor



« back to Eurasian Cookbook archive