Uyghur Manti of Web kitchen
The Manti have had a fascinating culinary journey, beginning with the Mongols and migrating to the Ottoman Empire in Turkey and from there spreading throughout the Caucasus region and the Silk Road nations of Central Asia.
Uyghurs form a large part of Xinjiang’s population, so their diet dominated the region. Uyghur food is characterized by mutton, beef, camel (only Bactrian), chicken, goose, carrots, tomatoes, onions, peppers, eggplants, celery, various dairy products and fruits .
The ingredients are in the YouTube description. [6:59]
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Glen and his friends Craft Pierogies
Pierogi or their varieties are associated with Central, Eastern and Southeastern European cuisines. Dumplings probably originated in Asia and came to Europe via trade in the Middle Ages. The widely used English name pierogis is derived from Polish. In parts of Eastern Europe they are known as varenyky. […]
Typical fillings include potato, cheese, cottage cheese, sauerkraut, ground meat, edible mushrooms and/or fruit. Savory pierogi are often served with a garnish of sour cream, fried onions, or both.
The recipe is in the YouTube description. [18:03]
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Ravioli of Forketti food
Ravioli are fresh stuffed pasta cooked in water or in a consumes, and seasoned with sauce or melted butter. The shape and filling are of an innumerable variety, generally associated with the terroir of the regions.
Ravioli can be high in dairy in some provinces, high in vegetables in others, or made only with meats, for example tortellini from Bologna and Modena, or ravioli del plin from Langhe in Piedmont.
Ingredients are listed in the YouTube description. [6:05]
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Puerto Rican pasteles of Jeff & Jo’s Puerto Rican Cuisine
For many Puerto Rican families, the quintessential holiday dish is Pasteles, which English speakers often literally translate to pies. Pastels are not a sweet pastry or cake, but a soft dough-like mass wrapped in a banana or plantain leaf and boiled. In the center of the dough are choice pieces of minced meat, shellfish, chicken, raisins, spices, capers, olives, sofrito and often chickpeas. Puerto Rican tamales are similar in shape, size, and cooking technique to Latin American tamales.
[14:22] The recipe is here: www.jeffandjopr.com/…
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HungryNati makes Brazilian coxinha
In the book Stories and Recipes, Nadir Cavazin says that the son of Isabel, Princess Imperial of Brazil (1846-1921) and Prince Gaston, Count of Eu, a child who lived in seclusion for having mental problems, had a favorite dish, chicken, but ate only the drumstick. One day, not having enough drumsticks, the cook decided to transform a whole chicken into drumsticks, shred it and make the filling of a dough of flour in the shape of drumsticks. The child approved the results. Empress Teresa Cristina, when she visited him, could not resist the tasty delicacy; she liked it so much that she asked the master of the imperial kitchen to learn how to prepare the tea party.
The recipe is in the YouTube description. [14:58]
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Japanese gyoza of Adam Liaw
These Japanese dumplings are related to Chinese pot stickers (tie), although they tend to be made with thinner wrappers and filled with ground pork, cabbage, scallions, garlic, and ginger. They are then served with rice vinegar, soy sauce and a chili oil dip.
[12:01] The recipe is here: adamliaw.com/…
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Joshua Weissman makes Xiao Long Bao (Chinese soup dumplings)
Xiao Long Bao is a remarkable piece of Chinese cuisine. […] Culinary traditions from all corners of the world converge in their love for flavorful broths and for proteins wrapped in starch. Xiao Long Bao, commonly known as soup dumpling, idiosyncratically combines these two beloved dining experiences into one delicious bite.
The tradition of building dumplings with a soup filling began with Tang Bao (literally, soup dumpling) in the 11th century in Kaifeng, located in the east-central province of Henan. The basic ingredients, pork and wheat, have a strong agricultural history in Henan and Anhui respectively, and thus influenced the development of Tang Bao in Kaifeng. As the concept of a soup dumpling spread throughout China, regional adaptations flourished, incorporating the richness of native terroir and catering to local tastes.
[9:51] The recipe is here: www.joshuaweissman.com/…
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home cooking show makes indian modak
Most popular in the state of Maharashtra, the teardrop dumpling is made from rice and khoya flour. It is filled with coconut and jaggery or sugar and can be steamed or fried. Modaks are eaten hot with ghee, especially during the Ganesh festival in August. It is one of the few sweet versions of dumplings.
The recipe is in the YouTube description. [5:52]