Russia meets the Steppe: manty

ozy or manty is another dish Russians borrowed from their steppe neighbours. It is enjoyed along a vast swathe of land from Mongolia to Russian Finn-Ugric Northwest.
The legend has it that Genghis Khan's hordes learnt this kind of cooking in China. The name is also said to derive from Chinese mantou (饅頭) even though manty is more like baozi (包子).

As is the case with most dishes from the area, the ingredients are simple and the outcome is well worth the labour-intensive and time-consuming preparation.

1. Mix 3 cups flour, 1/2 water, one egg, a tablespoonful of vegetable oil and a pinch of salt. You may need more water as flour types vary from country to country. Russian flour made from soft wheat requires less water.
   
2. Knead continuously for 30-40 minutes into perfect homogeneity which is essential for the right result. Cover and put in the fridge for at least 40 minutes.
   
3. Mix mince or, even better, finely shredded meat with an equal amount of finely chopped onions (apprx. 6 onions per 1 kg of meat) Originally, fatty chunks of meat were used, very much prized during the harsh winters of the inhospitable Eurasian interior. Modern urbanite life calls for healthier options: I suitably use Tartare mince. The only condiments really needed are salt and pepper, I use best quality: hand-raked Guerdaine sea salt and powerfully fragrant Vietnamese peppercorns.
4. Roll the dough into thin rounds apprx. 12 cm diametre. Wrap 2 tablespoonfuls of mine but leave a tiny hole left at the very top.
   
5. You can buy multi-level manty steamers in Russia but I don't have one. I use a bamboo sieve lined with a banana leave instead, that's my Asian background for you. Steam 40 minutes on a very high fire. This brings out juice from the onions and the beef to produce copious amounts of aromatic bouillon.
6. Manty are eaten with hands. The trick is to bite off the tip and drink the juice lest its splashes out. Be careful: it will be piping hot!
   

Traditionally manty are served with a mixture of melted butter and vinegar (tastes way better than it sounds) but I make a dip of sour cream and horseradish - also very Russian. To make them Turkish, you may add some sumac to the mince and serve with yoghurt and garlic.