Dish · caucasian
Manti
Manti are small dumplings of thin dough wrapped around seasoned ground meat and onion, steamed rather than boiled, and served with a garlic yogurt sauce and often melted butter.
Where it comes from
Steaming rather than boiling spread through Central Asian and Caucasian kitchens as a way to cook a delicate dough without dumping flavor into a pot of water, keeping the meat's juices sealed inside instead.
What cooks argue about
Cooks argue over size: tiny dumplings, sometimes dozens per serving, cook faster and steam more evenly, while larger ones hold more filling but risk an underdone center if steaming time isn't adjusted.
Nobody has published a manti recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.