To prevent the dough going dry, roll it in a clean tablecloth (lay the rolled dough on the tablecloth, cover with the end of the tablecloth, and roll up so that the dough is protected on each side and two layers of dough don't tough each other). Unroll bit by bit, cut just 1-2 strips of skins and seal them before unrolling more.
Which other country's dumpling should I try? Ramadan Mubarak ❤ Thank you Bokksu for sponsoring this video! Use my code ANDONG15 at partner.bokksu.com/mynameisandong to get $15 off your first Bokksu order!
Khinkali is the king of all dumplings for sure but since you also value vegetarian versions most dishes I recommend "mataz", a Circassian dish. Stuffed with a mix of walnuts, crushed coriander seeds, caramelized onions and aleppo flakes. Served with garlic butter, no yoghurt. The dough is same with mantı.
@@SamirHusainy Oh yes. If all people would come together and share their food traditions and see how everything connects and learn from each other, eat and drink and laugh... then the world might have a chance ☮🕊
@@karmesindryade I totally agree; make dolmas not bombs. Unfortunately, dolmas aren't as profitable as bombs, and the US isn't interested in peace because it hurts too many stock portfolios.
My parents are from Kazakhstan so they grew up with Manti, I as a result thought Manti were Russian, but I later learned they were Turkish! Doesn't Matter though, because they are still the best dumplings I've ever eaten.
It's a multinational dish. It probably is Turkish but just like many dishes it is present in many cultures. It's like Baklava or other middle Eastern dishes.
@@DonJuan911 Especially in the Soviet Era, Russians quite happily adopted Central Asian Dishes like plov, shashlik etc. because this area belonged to the Soviet Union. So I guess it would be rather surprising if the hadn't adopted this most delicious one.
Kazakh here. Manty that we make in Kazakhstan are neither Russian nor Turkish. It's the local version of a dish that comes from Chinese cuisine. You can clearly see the similarities if you take a closer look.
@@MukhamediyarRaiymbek that probably is the original source. Remember, our ancestors came from that region too. It is rather likely that they carried the tradition, or maybe it should be called approach, all the way to Anatolia and beyond.
Whenever my frozen and dried stock of Manti is close to running out, I sound the alarm and my girlfriend is kind of tired of my sh.t but hear me out: you boil them until they are tender and serve them with diluted tomato paste and yogurt with *raw* crushed garlic and you are in for a treat that will have YOU sound the alarm whenever your stock of Manti is showing signs of running out.
that really would've been the recipe to get a turkish grandma to collab for - it feels like in berlin every season there will be at least one family in your friend circle who makes a big batch and takes orders from all the friends
She's not a grandma but I've thought for a long time now that a collab between Andong & Refika over at Refikas Kitchen would be great. Both have a great attitude to food & life & make great food.
My Turkish friend told me that manti is sometimes considered as a test of marital worthiness. As in, if your gf can make manti so small that you can fit 40 in the same spoon, then she’s the one.
I love Mantı with a simple tomato/pepper-paste (from the Turkish supermarket) made into a sauce, yogurt and the Paprika butter. It's just more than the sum of its parts. So good!
Great inclusion of mantı in your repertoire Andong. I'd suggest what most other Turks have said, a little garlic in the yoghurt does a lot for your appetite and I'd use dried mint and Aleppo pepper in the sauce. An interesting note is mantı, mandu, manju all refer to similar things across different cultures.
Dude that dish looks amazing. I think you must make another food in the Turkish culture named Yaprak sarma. It is basically pickled grape leafs rolled on some spicy rice. It might sound weird but definitely give it a try.
Dumplings. They show up in every cuisine in some form, sometimes many forms. This is because they are the perfect food delivery system. Pierogi, samosa, potstickers, wontons, empanadas, Cornish pasties. gnocchi, ravioli, manti ... all different takes on the same basic and beautiful idea. So tasty.
Мой вариант соуса: сметана, соевый (немного, по-вкусу), сычуаньское острое масло. I use a different sauce: sour cream (or plain yogurt), soy sauce (a little bit, to taste), Sichuan chili oil.
Traditionaly the melted butter with chili has also dried mint inside. The yoghurt is mixed with squashed garlic and let for resting a couple of hours, better if half a day, then left at room temperature. When served, they add a small amount of dried mint and sumac (it gives a great small amount of acidity). If manti are cooked in a light broth (like italian tortellini), they will let a slight amount of it in the plate. The tiniest the manti are, the better they are. Ideally, with a spoon you should be able to get at least 3 or 4 units. These mini-raviolis are one of the meals you should absolutely try in Turkey, they are so delicious ! They are like the "noble" (very tiny, much longer to make) version of the mantis you have in Uzbek, Tadjik, Kazakh traditions. It is a cultural bridge between chinese and italian ravioli, all along the Silk Road.
In a village near Izmir they make manti in bone broth preferably beef. And they also add boiled chickpeas with the manti. Plenty of garlic in the yogurt and chilli butter on top. Try it. It’ll be a game changer. You’ll never have regular manti again!! Cheers!
It's all connected: Manti, Manty has got the same origin as Japanese Gyoza, Korean Mandu, Nepali Momo, Mongolian Buuza, Russian Pelmeni, Georgian Khinkali, as well as Azerbaijani Gürze which correspond to the Chinese Mantou (馒头), Jiaozi(饺子), Momo(馍馍), Baozi(包子). Hear me out, let me tell you why all these dishes may very likely have a Chinese origin. First, Chinese has got the oldest written record of all these words, Both Jiaozi and Mantou are recorded in the 3rd Century, Baozi is recorded in the 10th Century. Name of Manti, Mandu all came around in the 13th Century, and what's the most prominent historical events in the 13th Century? It's the Mongolian Conquest! But you may ask, why isn't all this of Mongolian origin, since Mongols were the conqueror after all. A very important point however is that Mongols were nomads, they didn't cultivate wheat. Also Mongols didn't manage to conquer Japan, that's why Japan didn't adopt Mandu/Manti, the Japanese Gyoza is directly linked to the Japanese settler/colonizer in Manchuria since 1930s. Bringing Jiaozi back to Japan after WW2. We know for sure that Chinese soldiers/siege experts played some pivotal roles within the Mongol army. The cooking of such wheat flour based minced meat dish is realistically speaking a "fast food" of its time and can be made with simplest ingredients. The Mongols might have conquered all the territories, somehow the food has remained and became each nations' own variant. here is a simple graph I made for the reference: twitter.com/Webboy998/status/1507074697699209228/photo/1
Thank you so much for sharing the diagram! It provides interesting insight on the nature of meat dumplings. In fact, I myself tend to get bored eating the same things, so sometimes I research how other cultures do their spin on the same principles. I will definitely check out the others so I can cook them myself 😃
You follow Beau? I seem to find fans of his everywhere, often while looking at topics far removed from what he involves himself with. Neat. Edit: Also, thanks for the chart and all the new dumpling recipes I suddenly have to try out. I just assumed they came from China because they've been around so damned long and have their own rich history of trade and exploration, but I know comparatively very little bout that region of Europe or its food and never gave the Mongol conquests much thought as it relates to food. But that's a fascinating and delicious avenue for me to research and explore (and cook from) more, so thanks.
@@RevShifty I assume you just saw my Twitter page, yes Beau of the Fifth Column is an incredibly based human being, but I digress. One can also argue this dish being of Turkic/Mesopotamian origin, since wheat is cultivated in that area first. However China really has got the earliest written word of that specific word. What I also have observed is this dish being a dish of celebration or gathering across the cultures. It is a somewhat tedious preparation process after all, it's repetitive and it's better and faster if one can make this dish with an entire family.
@@webboy998 You should also consider, "mantı" had many different ways of spelling in each appearance in China, that goes to show, it's not a Chinese word but a loanword, along with the fact that all the Turkic tribes having their own version of "mantı", as well as there are records of manti being carried around by Turks and Mongols on horseback as early as the Huns of Central Asia goes to show that food is Turkic/Mongolic of origin. Its name still stands, but meaning is lost in history. Maybe some day we can find out.
Aaaaaaa, this is perfect, you are my favourite food creator and as a Turkish person seeing you make Turkish food is so precious! I might not even watch this video now and save this happiness for another time. Jk, but this is so cool, thank you!
was geht bruder! Fun fact: If you want to impress a turk with manti, then you gotta make them as small as possible. The bigger the manti, the more you are prone to be jokingly called a lazy cook.
I love mantı. Obviously there are several dozens of varieties between the Bosphorus and the Altai mountains, which is wonderful, I need to explore that. I boil the small mantı (which are hand made by an elderly couple and sold deep frozen at a grocery store) in salted water and a spoonful or three of tomato paste. For the sauce I fry tomato paste and paprika paste in oil, season it with nane and paprika powder. I pour half of the cooking water into a bowl and add the tomato paprika sauce to the mantı pot; it thickens up a bit. I usually add some of the left over cooking water to get a kind of broth, not too thin, not too thick; quite frankly, I usually end up adding almost all the cooking water back into the pot, because I love this brothy mixture. And finally I top my massive amount of mantı with a very generous dollop of very garlicky garlic yogurt (fresh garlic is key), finishing it off with more dried nane and hot pul biber. I make enough mantı so that there are leftovers, which we can enjoy later on.
My family and I make capeletti just like this!! Sure, it's a ton of work, but if the reward is a rich meat and bone marrow soup with lots of veggies and the tiny delicious dumplings?? Sooo worth it!! It's not the traditional way, it doesn't come close to that, but it's a custom started by my immigrants great-grandparents. I'm grateful to have happy memories doing it.
Every family has their own sauce recipe but my mother uses smoked paprika, black pepper and hefty amount of dried mint. For the yogurt, we usually use garlic. It is a wholesome dish no matter how you do it though, so there is that :)
5:14 - 5:21 OMG, I think I just died there!! 😂😂😂 As a Tatar (who also is part Crimean Tatar and part Uzbek), I grew up eating lots of mantı. My family often cooked it and today, as a 30-year-old, I make them myself quite often. While Turkish mantı are quite small in size, Tatar mantı has the size of an elder child's fist (and it's more round in its' shape). And we serve the dumplings in a circle on a plate, surrounding a small bowl of yoghurt sauce. Nevertheless, Turkish mantı is also delicious. So thank you so much for popularising this Turkic dish! Bik zur räxmät! 🙏🥟
I can only say it the way my mother does it but her dough is a lot thinner first and foremost also her meat filling has some basil too and the sauces she puts on top are just a mix of tomato paste and oil, and a yoghurt sauce just based on yoghurt, garlic, salt and mint
I once tried Manti at home but with some store-bought Manti. Mea culpa. ;) The recipe also reminds me of Yogurtlu Eriste - perfect if you are afraid of making dumplings. It's nearly the same but with some short pasta and you fry the minced meat, put some yoghurt onto it, the delicious paprika butter and sprinkle it with parsley.
Nice video. There are different variations as well. One which is less drained and has some of the juicy cooking water in it or the crispy version from the oven.
Theres also the lazy version my dad sometimes made where you just add tomato paste to the boiling water and serve the water together, topped with yoghurt. We never made the sauce with paprika tho. Always with tomato, pepper paste and butter. Should try that aswell! Love from the Netherlands
We had some of these from a place in Munich in 2019 and they were mind blowing. I don't know if it was a good place or a bad place, but to us it was amazing.
chilli flakes (pul biber), not paprika powder. butter and olive oil mixed. yoghurt needs garlic, mix it then let it rest overnight in the fridge. 2-3 cloves should be enough. the meat doesn't need garlic added as it comes with the yoghurt. and use mint instead of parsley.
As a Russian I was confused for a second because Manti are big dumplings the are steamed and these look like small Pelemeni to me. But that sauce I will definitely try with Pelemeni because it looks so good.
Same. Also, the ones I know have other stuff in the filling, such as potato cubes and probably butter. I remember biting one and a huge burst of buttery sauce coming out
Thanks for the paprika butter, just made some kofta, Lebanese rice and flat bread, tried the paprika sauce to go with it but added some sumac as well, it will 100% become a staple!
Those are my favorite mantı, I call them Uzbeki cause I used to eat them at an Uzbeki restaurant near my apartment in Istanbul, but same thing. Soooooo good. 😋
dude a few days ago I googled if any famous youtuber made a video about manti but no.. manti/ mantu/ mandu/ wonton/ gyoza/ momo etc. are all coming from Turkish nomads in central asia as well as yoghurt I think. The cultures might differ a lot but at the end of the day we all love dumplings no matter what shape or taste and when it comes down to food we all enjoy it
instead of paprika, we use capsicum paste or even just plain tomato paste. Also we bake ours in the oven for 10mins so we can freeze them and have them later. Once baked you don't have to be as careful when boiling them.
Filling is the most time consuming part of manti. It is why many of us prefer to buy it half-done. There are manti places in Turkey, where you can buy precooked manti, ready to boil. It's easier. In the city of Kayseri, they make manti soup where manti pieces are so small, you can fit 20 to 30 pieces of manti on a single tablespoon.
*tahta kaşığın üstüne Bizim millet niye hep böyle abartıyor ya. Yemek kaşığın üstüne 20-30 tane mantı nasıl sığacak gözünü seveyim. Hem şimdiye kadar hiç görmedim.
In the Balkans we call them Mantije (Mantiye), though the difference is make them like a pie, we get them rounded, put them together in a oven pan and bake them.
I'm lucky to have a turkish food store in my street and they have dry mantis and the perfect recipe for the sauces. It became my comfort food at the first bite
As a Turkey Gerky (half German / Turkish) I was on Büyükada an Island off the coast of Istanbul. A Restaurant had an English menu, and in Turkish mantık is logic. And mantı is the ravioli. But they google translated it to logi. Also there is a difference between i and ı.
If one adds starch to the rolling dough, then it would not stick. The same goes with extra flour. Usually one adds flour to avoid it from the sticking on the surface, but not before cooking. In this kind of situation they will stick to each other on the plate.
By chance I just ate mantı for the first time last night. I hear that a tomato-based sauce is common, but the restaurant I got them from did them almost exactly the same as you.
@@TheBLGL Look on youtube for recipes for mantı (by Turkish people). Some people make the non-yogurt component just with butter+paprika. Some with butter+tomato paste+pepper paste. Obviously you're in a better position to say that the former is more common, but the latter definitely exists and has been made by some Turkish people, for what it's worth.
@@dawnpatrol13 they are doing it WRONG :D Mantı should be strictly eaten with chilli flakes fried in butter with a little bit tomato paste added for that extra thicness and spiciness and then eaten with yoğurt (garlic is optional, quite welcome but optional). FROM SOMEONE WHO LOVES MANTI (It's my second most favorite dish in the world (first is a soup called KESMEAŞI (green lentil soup with small homemade flat noodles and fried doughs and some spice)
Would love if you made a video on Uzbek Manti, which are a totally different beast (huge, bigger than pelmeni and steamed). They have a decent variety of fillings too, one of my favorites being pumpkin
Have you ever tinkered with the wrapping dough and swapped in a fractional portion of some other non-glutin starch like rice flour or potato starch or corn starch? Might make them more tender, if that's what you're going for.
The sponsor name is a bit unfortunate (boksu =sh*tlike in Turkish) Also we usually put garlic in the yogurt , and use tomato paste instead of paprika powder Glad to see you make it though mantı is amazing
I love manti. But I never dared to make them myself, I always bought the frozen manti in a supermarket. In German supermarkets the brand "Dovgan" is very good.
Few Tipps to make it better: No garlic in the filling - nor Cumin, but Parsley! No corn starch Yogurt with crushed garlic is a must Brown the butter thoroughly Make another sauce made of slightly fried pepper paste - Biber Salçası and dried mint. Use enough Water to cook the manti. Then you’ll get the real divine experience we all know and love so much. Have fun.
I admit this is far too much labour for me. But the Turkish grocer down the road sells these ready-made, both dry and fresh. Has anyone tried them? Worth it?
