My favourite food Manty – steamed dumplings

Manti – an authentic Uzbek dish

Only the Uzbek people could preserve the age-old recipe of classical uzbek manti and offered an alternative to the Chinese bamboo lattices, on which dumplings were cooked. Yes, this tableware, called manti-kozon (cauldron for manti) or "mantyshnitsa" was born in Uzbekistan.
Uzbek manti is one of the many dishes of Uzbek cuisine, which gives scope for the irrepressible imagination of cooks. Only the composition of the dough is in fact unchanged, and stuffing safely varies depending on the season and taste preferences. So, stuffing can consist of meat, potatoes, greens, turnips, tomato, sweet pepper, and even there is manti with pumpkin. The main thing, that onion and dumba (fatty tail) would be always on hand in abundance.


However, the recipe of uzbek manti, assuming a part of minced meat, onions and fatty tail is really the most favorite, widespread and commonly used.
Uzbek manti with mutton and onions is a holiday not only for the stomach, is a feast for the soul! A large dish of flavored envelopes of the finest dough in the middle of the table, the noise and hubbub, sour cream, bowls with hot tea and arms, stretching for a new portion of Uzbek manti.

Uzbek manti from the medical point of view

Uzbek manti are made under steam, which is important in ensuring the usefulness of this dish. This technology allows, firstly, the complete safety in the process of cooking all the food components, and secondly, despite the high caloric content, Uzbek steamed dumplings are easily digestible.

Recipe: Classical uzbek manti 

For good Uzbek manti with meat inside you need good meat, fat tail and onions, in the number equivalent to the meat. Meat for Uzbek manti is not ground but chopped! And it is necessary.