Asya Mantisi (Asian steamed meat dumplings)

Manti are a core item in the cuisine of most of the Turkic peoples of Central Asia and were likely first created deep in the interior of the continent. Uzbeks, Turmen, Tadjiks and Kazakhs all enjoy these large, dense and chewy dumplings filled with a simple seasoned meat and onion mixture. From the Central Asia, manti spread east and became Korean mandu, Japanese gyoza, Chinese jiaozi and Tibetan momos. To the west, the Turks, Georgians and Armenians also took them up with gusto, each tweaking the recipe and form to local preferences.