If you are what you like to eat, then I am a dumpling. This meal introduced me to another type of dumplings, and I am here for it!
Let's start with the manti, because this was what I was most excited about, and what took the most amount of time. I read through the recipe ahead of time and realized that it’s somewhat similar to Polish pierogis. At least, the dough is very similar, and the fact that they are often served with sour cream. But the filling is more like the Chinese style - it’s filled with meat. But also pieces of potatoes and veggies (like pierogis!). What makes them unique is that they are steamed instead of boiled. And the water you use to steam them is flavored with bay leaves and peppercorns.
The manti were not difficult to make, just very tedious with all the rolling, cutting, filling, and folding. A lot like making pierogis, or Chinese dumplings. But the manti looked a lot prettier than my attempt at those Chinese ones. I’m now a big fan of the manti folding method. Also, the dough was a dream to work with! It’s probably the easiest dough ever to roll and fold. I’m thinking I may have to play around with my pierogi dough recipe to make it more like this dough instead. The only thing I would change is adding a bit more salt.
Anyways all went very well with the dumplings until I went to steam them. I stacked them instead of cooking them in batches... on a wish and a prayer that they wouldn’t stick together because I was feeling lazy. Wanna guess how that turned out??
Yes, they stuck together. So I lost some when it came time to serve... they fell apart. They still tasted wonderful, just not picture worthy. At least a few made it unscathed. And I won’t make that mistake again. That’s the other great thing about making dumplings, the recipe always makes a ton so you freeze some once they’re folded and now you have more ready to cook another day. So next time it will be super quick and easy.
Voila! Manti - Uzbek dumplings.
Now, if I had only made the lagman, I would have been finished making dinner in no time. The ingredients are all pretty common, except for the combination of spices. Check out that line up for yourself.
The steps to make the lagman are also pretty simple. Start with browning the beef, then adding onions, tomatoes and garlic, potatoes and peppers, and finally the spices and water to make the broth. Then cook for 20-30 minutes while you boil the linguine. Serve the beef, veggies and broth mixture over the linguine, with green onions on top.
Critic time - At first Younes said that the meal was a little bland. I disagreed, though. I didn’t think it was bland, I think that the flavors were subtle, but still distinct. The spice ingredients were a lot less crowded in these dishes than many of the other meals I’ve made. Meaning that I only used three or four spices for each dish. But they weren't a usual mix of spices. And there was no spicy heat to either the lagman, or the manti. Both foods were very filling, and I think they'd be perfect for a cool, fall night.
The dumplings were hearty, and the dough wasn't too thick or chewy. It was just right. And the sour cream on top made it feel more familiar for me.
Meanwhile, the lagman had a very unique flavor. The broth is spiced with star anise, cumin and coriander. The spices make it unlike any pasta dish I’ve ever had. But it's also like a soup. I needed both a fork and a spoon for this one. Finally, I would say that the lagman is especially is good for a weeknight when you can't spend hours folding dumplings!
The ingredients in both dishes felt like an interesting mix of European and Asian flavors that blended together for a new and unique taste. And the cooking methods, too, were different from most pasta or dumpling recipes. The results of which were quite satisfying.
What I think I'm trying to say is that I was very much a fan of the fusion food of Uzbekistan!
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