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The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic location. [1] Manti resemble the Chinese jiaozi and baozi, Korean mandu, Mongolian buuz and the Tibetan momo.
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If the dumplings are grilled or pan-fried, they are called gun-mandu (군만두); when steamed, jjin-mandu (찐만두); and when boiled, mul-mandu (물만두). [17] In North Korea, mandu styles vary in different regions of the country. In particular, Pulmuone is releasing cheese dumplings, sweet seed dumplings with sugar and spicy dumplings. [18]
Khinkal. A hingel is a type of dumpling found in North Caucasus that is similar to manti.The meat version of the dish is often associated with Armenia but there is a stuffed potato variety said to hail from Erzurum in eastern Anatolia.
Kalduny – Type of dumplings in Balto-Slavic cuisines; Kenkey – Ground maize dumpling from West Africa; Khinkali – Georgian dumpling; Khuushuur – Mongolian fried meat pastry or dumpling; Knödel – Large round poached or boiled potato or bread dumplings, made without yeast; Kluski – Polish name for dumplings, noodles and pasta
Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including in Afghanistan, Kazakhstan, Kyrgyzstan, Pakistan, Tajikistan, Uzbekistan, the Xinjiang region in China and the Caucasus.
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According to the 14th century records of Goryeosa (고려사), mandu had already been introduced via Central Asia during the Goryeo era. Mandu was called sanghwa (쌍화) or gyoja (교자) until the mid-Joseon Dynasty and became a local specialty of the Pyongan and Hamgyong regions, as both wheat and buckwheat — the main ingredients for flour — were mainly cultivated in the north.