Tajik-style manty
Manty are Central Asian steamed dumplings. You can make vegetarian filling with mashed potatoes instead of meat. Cooking time may vary if you do this, but I haven't experimented to figure it out.
Tajik-style Manty
Filling ingredients:
1 pound ground beef or lamb
1 medium onion, finely chopped
2 medium cloves garlic, finely diced
1 1/2 teaspoons salt
generous dashes black pepper, cumin seeds, and basil
Wrapping:
package of wonton wrappers
Garnish:
4-6 Tablespoons olive oil
1 clove garlic, finely diced
about 1/8 small onion, finely sliced
dash basil
salt to taste
Mix filling ingredients together well. Spread wonton wrappers out on table or other flat surface, seperating halves if necessary, and place about a tablespoon of filling in the center. (Here comes the tricky part, apologies for awfulness of explanation.) Fold up the four corners of the wonton wrapper and press together on top. (If necessary, wet edges first so the corners stick together when pressed.) This will create four new corners. Press two corners on each side together to form a vaguely ship-shaped form. I've attempted to draw a diagram of the three stages and here is a picture I found online of the finished product: manty. (I have no idea what that red stuff is.) Oil the steamer and place the manty in it. Ideally, they should not touch each other. Cover and steam over medium heat for 40-45 minutes.
When the the manty are almost ready, make the garnish. Heat the olive oil in a small frying pan and saute the vegetables and spices until onions are soft. Remove the manty from the steamer, arrange on a plate and spoon garnish over the top. Best served warm with plenty of sour cream, and eaten with fingers.
Makes about 44 manty.
X-posted to mollys_cauldron and my personal journal.
Tajik-style Manty
Filling ingredients:
1 pound ground beef or lamb
1 medium onion, finely chopped
2 medium cloves garlic, finely diced
1 1/2 teaspoons salt
generous dashes black pepper, cumin seeds, and basil
Wrapping:
package of wonton wrappers
Garnish:
4-6 Tablespoons olive oil
1 clove garlic, finely diced
about 1/8 small onion, finely sliced
dash basil
salt to taste
Mix filling ingredients together well. Spread wonton wrappers out on table or other flat surface, seperating halves if necessary, and place about a tablespoon of filling in the center. (Here comes the tricky part, apologies for awfulness of explanation.) Fold up the four corners of the wonton wrapper and press together on top. (If necessary, wet edges first so the corners stick together when pressed.) This will create four new corners. Press two corners on each side together to form a vaguely ship-shaped form. I've attempted to draw a diagram of the three stages and here is a picture I found online of the finished product: manty. (I have no idea what that red stuff is.) Oil the steamer and place the manty in it. Ideally, they should not touch each other. Cover and steam over medium heat for 40-45 minutes.
When the the manty are almost ready, make the garnish. Heat the olive oil in a small frying pan and saute the vegetables and spices until onions are soft. Remove the manty from the steamer, arrange on a plate and spoon garnish over the top. Best served warm with plenty of sour cream, and eaten with fingers.
Makes about 44 manty.
X-posted to mollys_cauldron and my personal journal.