{"id":15268,"date":"2023-04-06T03:30:05","date_gmt":"2023-04-06T02:30:05","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/04\/06\/usbekische-manti\/"},"modified":"2024-07-21T22:01:19","modified_gmt":"2024-07-21T14:01:19","slug":"usbekische-manti","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/04\/06\/usbekische-manti\/","title":{"rendered":"Uzbek Manti"},"content":{"rendered":"\r\n
\"Usbekische<\/figure>\r\n\r\n\r\n\r\n
\r\n
\r\n

Usbekische Manti<\/h3>\r\n
Pane-Bistecca<\/div>\r\n<\/div>\r\n
Uzbek manti (MaHTbI) are fine dumplings made of a simple dough and meat or\/and vegetable filling. Spelled Manti, Mantu or even Manty, these dumplings are the typical dish of nomads. They have been carried by migrating Chinese to Russia, Kazakhstan, Uzbekistan, and neighboring countries.

Compared to Turkish mantis, these are larger, often folded differently, with different filling and not served with fried butter and tomato sauce. They are also not cooked in water but steamed in a multi-level kaskan. Usually, manti are made big enough to put in the palm of your hand.
Well, I made mine smaller and folded them so they can be eaten like ravioli and served on a vegetable sauce.

Dumplings from around the world is the moto of the Culinary World Tour of\u00a0 Volkermampft<\/a> for the month of April.<\/div>\r\n
\r\n
<\/i>\r\n
\r\n
Prep time<\/div>\r\n
30 min<\/div>\r\n<\/div>\r\n<\/div>\r\n
<\/i>\r\n
\r\n
Rest time<\/div>\r\n
1 h<\/div>\r\n<\/div>\r\n<\/div>\r\n
<\/i>\r\n
\r\n
Cooking time<\/div>\r\n
40 min<\/div>\r\n<\/div>\r\n<\/div>\r\n
<\/i>\r\n
\r\n
Portions<\/div>\r\n
6<\/div>\r\n<\/div>\r\n<\/div>\r\n
<\/i>\r\n
\r\n
Total time<\/div>\r\n
2 h 10 min<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
\r\n
\r\n

Ingredients<\/h4>\r\n

Dough:<\/h4>\r\n