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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.
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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Bánh bao (literally "dumplings") is a Vietnamese bun based on the Cantonese tai pao or da bao (large bun), [1] which was introduced to Vietnam by Chinese immigrants. [2] It is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine. It often has Chinese sausage and a portion of a hard ...
Soups, stews and steamed dumplings were cooked in single cauldron pots. [1] Uzbek manti (dumpling) soup. Persian cuisine in the golden age of Iran was highly sophisticated with ingredients from China and the Mediterranean. Turkic influence was seen in manti dumplings, wheat porridge called sumalak and assorted dairy products.
The name momo spread to Tibet and Nepal and usually now refers to filled buns or dumplings. [13] The name mantou is cognate to manty and Manti; these are filled dumplings in Armenian, [14] Persian, [15] Uzbek, [16] [self-published source] and Pakistani (mantu, originated from Turko-Mongol immigrants) [17] cuisines.
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]
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