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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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Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.
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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
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In Mongolian cuisine, the buuz and manty or mantu are steamed dumplings, [22] [23] a steamed variation is said to have led to the Korean mandu. [24] In Singapore and Malaysia, chili crab is commonly served with a fried version of mantou. [25] [26] [27] In Nauru and Papua New Guinea, mantou are known as mãju.