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.
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.
@@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.
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.
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.
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.
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.
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.
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.
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!
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.
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!
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.
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.
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
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.
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.
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 :)
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.
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!
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.
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
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! 🙏🥟
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.
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.
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
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
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.
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.
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.
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
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.
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
I will try the onion grating methode for my next batch of Bouletten. And definitly will try Manti! Also, "Gute Besserung" to the rest of the team. Hope everyone came through without any side effects.
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)
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.
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.
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. 😋
The ones I know are almost fist sized, and have a filling of not only meat, but also little potato cubes and I'm sure that they have other stuff in. Also, the people who introduced them to me, don't boil, they steam em
Was 200g of meat too much, I wonder?? You had a lot left over. They look amazing. I didn’t know such small dumplings existed! Are there other fillings??
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.
I don't recommend making it with butter, you can eat the mantı while it is cold, if you eat it cold, the butter will freeze. You can use sunflower or olive oil. I usually eat it cold, I think it's better.
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
the original sauce for manti is made by tomato puree fryed in oil and seasoned by taste. not with only paprika powder. try it, it is called "salca" and is traditionally served with garlic yogurt.
Add some garlic to the yogurt and sprinkle some dried mint on top of the plate it would be phenomenal
Love it
Garlic isn't optional. 😌
오늘도 수준있
youtuuu.tokyo/nvkNYnrfkpj
는 강의. 잘 들었
@@59BRN My rule of thumb is, “If a cuisine doesn’t have alliums (garlic, onion, leek, etc.), then it isn’t worth my time.”
Garlic in the yogurt is most definitely not optional
Woo we finally got an episode about mantı, it's basically a delicacy as far as i'm concerned and one of my favorite meals here in Turkey
일이 나
youtuuu.tokyo/zFOxddmfBgi
열 할 수 없는 훌륭한 많
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!
Maybe Pelmeni?
Khinkali😍
Maybe the big manti, chanum, etc 🤤🤤🤤
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.
I still feel there should be a video about Maultaschen. Maybe doing something fusion kitchen-y with them because they are just...the best 😁
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.
There is an Uzbeki dumpling called Manti as well. Those are dope.
The word (or an etymological relative) is used from Eastern Europe all the way to Koea :)
@@mynameisandong food culture is amazing like that. Plov/pilaf/pilau. Samsa/samosa. It's a part of the silk road
I ate Uzbek mantı at a restaurant in Istanbul and I should say, it's phenomenal. It's, in my opinion, definitely better than the Turkish 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.
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.
That sounds amazing
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" style Manti are actually closer to Korean Mandu or king´s Mandu, except the filling :D
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.
The moment you start grating onions, my eyes start tearing. The effect is that strong.
Poles do them slightly bigger and call them "uszka" (pronounced "oosh-kah"). We put these into red borscht and it's absolutely amazing
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.
대사님 대표님같
youtuuu.tokyo/W3Uq52hVNco
이 정의로운
@@Getpojke refika is basically andong with a wig
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.
Yeah, only in Kayseri though
Ramadhān Mubarak
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.
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.
Dried mint and sumac on top is also very common and recommended, along with garlic in the yogurt.
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.
gnocchi?
Dumplings are the most perfect food, change my mind
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!
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.
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!
Small tip: Bake in oven until light brown bottom before boil. And a key ingredient for toppping, garlic jogurt, dried mint and sumack!
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.
I'm really glad I have watched this video, for I now know about some delicious melted butter recipe (6:32). Thanks Andong!
I love how you aprriciate turkish cuisine!!! 😊
You gotta try/make çıtır mantı meaning crunchy mantı. It's deep fried as opposed to being boiled and is possibly better than the normal kind.
Was about to suggest this as well, fried version is the next level.
Everything is better fried 😌
this is my ABSOLUTE FAVORITE way to eat dumplings! so delicious!
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.
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
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.
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.
That's a great writeup and the diagram is really nice too. Fascinating to see how a dish became so different depending on the culture.
@@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.
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 :)
We make it with salça and bit of dried mint
Looks awesome! Glad you liked our dumplings.
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.
do you mean Lezizel manti? i was there too back in 2019!
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!
Wow^^ they look so delicious Andong^^ Great work^^
Andon is uploading a video.
ME: Yeeeeesssss. QUALITYYYYYY 👍
Love you Andong, your videos are amazing
I speak a bit of Turkish and I can't help myself but laugh, when I hear "BOK SU" (bokksu) 😂
But no matter what: I love your videos Andong!
Boksu=Shit water in Turkish 🤣🤣🤣
I tried them baked, because it was crunchy…Delicious!
you should totally try the kind of Manti that is made in Kazakhstan, they are much bigger and not boiled but steamed
This looks so delicious! I'm going to see if any of the Turkish places around northeast Philly serve these. Hope your team recovers well!
you wont regret it. its very delicious
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.
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
That's how we do it as well. Love it
My family also adds a handful of them into lentil stew. Adds a nice variation
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!
🙏🥟
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.
True. There is even a soup called ''yuvalama'' in Turkey and the more you can fit in a spoon the better you are.
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.
2 by 5 by 2 by 5 cm...Andong cooking in the 4th dimension
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
turkish moms are crying after seeing the size of that manti😂
they look amazing btw dont get me wrong man A+ for effort
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
Mantı is small in Turkey but not always in other countries. Even in Turkey you can get Uzbeki mantı, which is much bigger.
Andong, I tried making Manti years ago and completely botched it! Can't wait to try again with a proper tutorial 😎 Thanks!
Thanks for the recipe.
I like baking the Manti first, then boiling it in tomato sauce. It makes it crunchy. Also, I recommend sprinkling sumac on the yogurt.
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.
well my friend, by doing these videos you did better work than our culture ministry...
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.
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.
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
my aunt makes them as you described. anyway i bet both variants are delicous.
In Turkey, mantı is just like in the video traditionally. But I guess there are different versions of mantı around Russia
Thays Özebek mantı it big and steamed.
@@beng2620 özbek mantısı bu knk.
Looks delicious, thanks for sharing :)
Ottoman cuisine, I believe. I had that in Istanbul a couple of times, delicious indeed
omg just made these and they were so fire
More Turkish food please! 🤩
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.
Aww, these are the tiniest dumplings. My grandma makes dumplings so big, you can barely pick one up with a soup spoon, haha!
My family is Turkish and manti is really the number one choice if we go to the restaurant (after kebab / köfte). But did you just use Porkmeat? 😂
always a joy to see new content. Are you planning on doing more Ma La/Szechuan content again?
im sure they have an awesome personality
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
I will try the onion grating methode for my next batch of Bouletten. And definitly will try Manti!
Also, "Gute Besserung" to the rest of the team. Hope everyone came through without any side effects.
he just said "çok güzel" at 6:49 didnt he lol, very proud
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.
I’ve never had or seen mantı in Turkey with a tomato based sauce. Always garlic yogurt, red pepper & butter, dried mint.
Edited for spelling
@@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)
Take out the raw grated garlic and the cumin, and you have pelmeni. I’ve had Kazakh monti. And they are addicting!
In Serbia we put all manti balls in casserole stile dish, and bake them, in similar way as burek.
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.
Omg yay finally something on mantı
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.
Huh, manti I know (from Turkmenistan) are super different - huge and steamed
in turkey they are really small
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. 😋
The ones I know are almost fist sized, and have a filling of not only meat, but also little potato cubes and I'm sure that they have other stuff in. Also, the people who introduced them to me, don't boil, they steam em
We have same kind of dish here in Azerbaijan which we call mantı too and we have smaller version of it called düşbərə which tastes amazing btw
There was a place that did Manti where I fell in love with them. That being said, I find making individual things way more work than it's worth.
Was 200g of meat too much, I wonder?? You had a lot left over. They look amazing. I didn’t know such small dumplings existed! Are there other fillings??
You can also try this Kayseri style, with smaller pieces of mantı swimming in a runny tomato sauce almost like soup.
While not traditional, something tells me I should try frying these...you can't go wrong with fried dough🙃
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.
Please share more of Turkish cuisines and recipes
That looks good just a question The ground meat is cooked im few minutes?? Isnt it more on the raw site?
Try the sauce with salça (tomato or paprika paste) instead of chilli powder. Imho it tastes even better
I don't recommend making it with butter, you can eat the mantı while it is cold, if you eat it cold, the butter will freeze. You can use sunflower or olive oil.
I usually eat it cold, I think it's better.
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
Well I always thought of it as a girls name (like Pelinsu, but, you know, Boksu 😜). But shitlike also works :D
I am turkish and manti comes from kayseri in turkey and i come from kayseri
Star Bokksu!!! Love it~~~
Get well soon, crew.
I love Mantı🥰
Alter, guck dir den Bonzen an, hat einfach Mehl am Start. 😃
Am Ende hat der noch Öl gebunkert. Vornehm geht die Welt zugrunde...
@@alexanderfo3886 Nächstes Video ist garantiert wieder ein Frittier-Video. Einfach mal flexen 😂
the original sauce for manti is made by tomato puree fryed in oil and seasoned by taste. not with only paprika powder. try it, it is called "salca" and is traditionally served with garlic yogurt.
have you thought about making your own Landjäger to go along with the other sausage videos you made ?