Turkish Manti or Mantu

A few months ago I made Turkish Mantu or Manti.  

It started as a means to find inspirational ways of using my spices such as Advieh, Baharat, Sumac, Za'atar and ingredients such as Maftoul and Freekeh, but like any curious cook I had been lured and enticed by other recipes.  Some of you will have already seen my Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow, Ghorme Sabzi, Etsis Turlu and more recently a Syrian Mezze. 

It was my first time making Turkish Manti or Mantu which are almond shaped dumplings filled with spicy oniony minced meat, of course my version is made with vegan/vegetarian soy mincemeat. However, I have since learned that you can also use mashed chickpeas spiced with chilli flakes and cumin as a delicious filling too and the dumplings do not necessarily have to be almond shaped either. 

Manti is a derivation of the word mantu which means dumpling.  Please see here to read and learn more about Manti or Mantu dumplings and its popularity in other countries including Armenia and Russia. 

Apparently making Mantu dumplings from scratch is a labour of love as you make the dough from scratch and then stuff it with the filling, however a Turkish woman told me that sometimes out of convenience she had used wonton or dumpling wrappers.   I guess its the way some people from the Indian subcontinent and diaspora have started using filo pastry for samosa.  So I cheated as I had some wonton dumpling wrappers in the freezer.  I have to admit, it looks pretty, but I have a feeling this dish would have been better with homemade dough.  I learn for next time as I know this is by no way authentic. 

On tasting it reminded me a little of wonton pot stickers - see here.  One part steamed and the crispy, but open - unsealed - so that you could see the filling.  Its also smothered in homemade tomato sauce, the kind you would use for lasagne - again my version is by no mean authentic. 

I'd make this again, with perhaps another filling like vegetables and serve it with some greens as well as make the pastry from scratch.

I think this recipe is suitable for vegans, but I did not check if the wonton wrappers were made with egg, so cannot say for definite...sorry.

Spiced Sweet Potato Wonton Pot Stickers

Due to our economic and social circumstances not improving as rapidly as we would like,  we have both of sorts placed austerity measures upon our already small lives.  This means that in the past few months there have been very little treats, (except of course those that come relatively for free).   This way of life is sadly set to continue.  For the consumer in me, this means a firm no to kitchenalia or cookbooks - my simple pleasures. I have to admit I have found it extremely hard to come out of a (secondhand, new or charity) bookshop empty handed; its almost like an addiction, but I have.  What is happening in its place, is my cookbook 'wish list' is growing steadily; and I don't know if that is a good thing.  Hopefully; and I mean that with all my heart that one of us will make some progress and get back into some sort of flow and see some pounds coming our way; our spirits will somewhat be uplifted, once more.

 One of the things I have pleasantly rediscovered on my burgeoning bookshelf are little books - more precisely paperbacks, that often get pushed to the back because they have no glossy photographs; or seem a little out-dated. One that I have been perusing quite a lot recently is Real Vegetarian Thai. There are so many recipes in it that have been exciting me. I've already made Yellow Curry with Cabbage; and many others have been bookmarked. But today I will share with you my adaptation of 'Two Potato Curry Pot Stickers'.

 Although a little more time consuming to make in relation to preparation of ingredients, I actually think I am getting quite good at this, as these pot stickers were a vast improvement from my previous two attempts; one of which was a bit on the soggy side. But when you get it right, oh my...each one is relished with great delight.

Imagine South Asian samosa flavours in a Chinese dumpling.  Well that is exactly what we have here and they were absolutely delicious; and you know I am giving you my honest opinion as I don't often rave about recipes that loudly on my blog. I really enjoyed how something that is both crispy golden; and soft steamed could work so well together.  Then for added luxury, its dipped into a sweet, mildly spiced jelly like syrup. I was really lost for words.  Combined together the Spiced Sweet Potato Pot stickers and Sweet Garlic Chilli sauce was really gorgeous to eat.

If I have at all succeeded in tempting you to make this, then first make the sweet garlic chilli sauce, as the sweetness and speckled ruby red chilli flakes glitter effect enhances the appearance like gloss, as well as the enjoyment of the sublime wontons.

I am sharing a plate of these Spiced Sweet Potato Pot Stickers with Just Another Meatless Monday and Midnight Maniac Meatless Mondays #50. 

Sweet Garlic Chilli Sauce
Makes 1 x 245g Jar
Ingredients
200g sugar
100ml water
125ml white vinegar
3 tablespoons grail, minced
1 teaspoon salt
1 tablespoon of sambal eolek or other red chilli suace
Method
In a medium saucepan, combine the sugar, water, vinegar, garlic and salt. Bring to a boil over medium heat, sirring until the sugar dissolves. Reduce the heat and simmer until the sauce thickens and becomes syrupy, about 20 – 25 minutes. Remove from the heat and stir in the sambal oelek or other red chilli sauce. Leave to cool, then transfer to a jar and seal tight. Refrigerate until time of serving. Serve at room temperature. It will keep for up to a month in the fridge.

Spiced Sweet Potato and Cabbage Pot Stickers
Ingredients

Makes around 32 - 40 depending on your filling*

90g chestnut mushrooms, minced

180g potatoes, cooked and mashed

120g sweet potatoes, cooked and mashed

30g fresh bread crumbs

1 egg, lightly beaten

1 teaspoon Tamari or soy sauce

½ teaspoon garam masala (or curry powder)

Salt to taste

2 spring onions, finely sliced

80g green cabbage, minced

Handful of  fresh coriander, roughly chopped

Packet of wonton wrapper, about 40

1 – 2 tablespoon for every 12 pot stickers you cook

60ml vegetable stock for every 12 pot stickers

Method

In a bowl, combine the mushrooms, mashed white and sweet potatoes, breadcrumbs, egg, Tamari or soy sauce, garam masala (or curry powder), spring onions, cabbage, and coriander and season to taste.  Combine well until all the ingredients are evenly distributed. 

Setup a work space with a chopping board, a baking sheet (or two), a small bowl of water, the wonton wrappers, and the spiced filling.

Place a wonton on the board and spoon and spoon about *1 tablespoon (or thereabouts) of the filling mixture in the middle. Carefully moisten the edges of the wonton wrapper with water, then fold the wrapper over the filling to form a triangle and gently press seal. Now bring together the two ends of the wrapper and press to seal closed. Gently tap the pot sticker on the board to flatten is base to help it stand upright.  Transfer to a baking sheet. Repeat with the remaining wrappers and filling.

To cook: Heat 1 - 2 tablespoon of the oil in a large non stick pan over medium-high heat. Place about 8 – 12 wontons in the pan, you will need to do this in batches as you do not want to crowd the pan. Cook for about 2 minutes, until the bottoms are golden brown. Then add in 60ml of the vegetable stock. Cover and reduce the heat to medium and cook until the stock evaporates and the wrappers are translucent and tender. Remove the pots stickers and serve immediately.  Repeat with the remaining wonton wrappers. Both recipes are adapted from Real Vegetarian Thai by NancieMcDermott.

Vegetable Pot Stickers

These crispy pan fried vegetable dumplings are called 'pot stickers' because they tend to stick to the bottom of the pot whist being fried and steamed.  Let me explain how: a little oil coats the bottom of a deep pan (with a fitted lid).  When it is hot, the dumplings are added to the pan.  The pot is then covered for a few minutes for the dumplings to fry.  After a few minutes have passed, water is added to the pan, it is then covered again and steamed for a couple of minutes.  Finally the lid is removed to allow the water to evaporate.

Pot stickers feature heavily in my American and Canadian vegetarian and vegan cookbooks. As someone who is not big into the flavours of the Orient and Chinese cuisine, I have always liked the idea of crisp dumplings (a bit like Spring Rolls) and have always wanted to make them, but for one reason and another, just never got round.

Then a few weeks ago I caught a glimpse of Celebrity Chef Ken Hom on a weekend cookery show making Pork Pot sticker dumplings. He made it look quite straight forward and at that moment I decided I wanted to make a veggie version.

You can choose any vegetable filling for your wontons, but mine are made from the remnants of sliced white cabbage and carrots left over from the Sri Lankan Carrot Curry recipe.

As this was my first time making pot stickers, I did have a few issues. First because I skipped on using the food processor, I noted that my minced cabbage was not minced enough, proving a little chunky for the wrapper. Secondly, I misread the instructions fried the wontons in too much peanut oil, then drenched them in too much water. This resulted in a soft wonton, rather than a crisp one. Regardless of the instructions being poorly followed, the result was tasty though a little greasy.

As there was just D and myself to enjoy them, I constructed only 12 wontons yesterday, good job as this allowed me to learn from my mistakes. Today's Vegetable Pot stickers were much crispier and less greasy. It was a vast improvement.

Served on a bed of stir fried bok choy and a small bowl of plain soy sauce for dipping.
Vegetable Pot Stickers
Makes about 24
Ingredients
85g white cabbage, minced
200g firm tofu, drained and crumbled
1 small carrot, grated
1 garlic clove, minced
1 tablespoon ginger, peeled and minced
1 teaspoon toasted sesame seeds
½ teaspoon cornflour
Salt and pepper to taste
24 wonton or dumpling wrappers*, thawed if frozen
2 tablespoons peanut oil
1 tablespoon tamari or other soy sauce
150ml water
Method
In a food processor, combine the cabbage, tofu, carrots, garlic, ginger, sesame oil, cornflour and salt and pepper. Process for a few seconds until well combined. I have to admit I skipped this step and just mashed them in a bowl, but noted my cabbage shreds were a little large and were bit of a nuisance when filling the wonton wrappers.
Place 1 wonton on a work surface and spoon 1 tablespoon of the filling mixture in the middle. Fold the wrapper over the filling to form a triangle. Moisten the edges of the wrapper with water to seal. Repeat with the remaining wrappers and filling.

Heat 1 tablespoon of the peanut oil in a large non stick pan over medium-high heat. Place dumplings in the pan, you will need to do this in batches as you do not want to crowd the pan. Cook for about 3 minutes, until golden. Stir in half the tamari, then half of the water. Cover and reduce the heat to medium and cook for 5 minutes. Uncover and cook until the water has evaporated. Repeat with the remaining dumplings. Serve immediately. Adapted from Vegan Planet

*The shop bought wonton wrappers I used contain egg, but seeing that this recipe came from a vegan cookbook, there must surely be a vegan version. So please read the packet if catering for vegans.

Panfried Tofu in Chinese Black Bean sauce

This dish was my attempt to acknowledge and celebrate the beginning of the Chinese New Year - Year of the Rabbit in Scotland. I had great intentions of making my own black bean sauce. I was even going to cut out tofu in rabbit shapes. Then I would have been able to call the dish something more interesting like 'pan fried 'tofu rabbit' in black bean sauce', but I didn't have the patience, energy or enthusiasm today. Instead I offer you a plate of 'pan fried tofu in Chinese Black bean sauce' generously ladled over plain boiled rice.
I know some people would assert that stir fries are perfect mid week suppers, as they can take minutes to make, but I think they overlook the time it can take to peel and slice the raw vegetables. Of course once that preparation is done, then yes it is speedy.
I have to put my hands up today and admit that I was actually a bit of a cheats feet tonight. I've used a jar of shop bought black bean sauce and (reduced priced) prepacked and sliced vegetables for stir fries. The packet contained: matchstick carrots, sliced mushrooms, sprouts and some shredded greens. The only components of the meal that I made from scratch was the rice (yes I know it should traditionally be noodles), and the pan fried tofu strips, which were stirred into the sauce. The meal was just okay.

Anyway, may I wish all my readers, especially those whom are celebrating the Chinese New Year - A very Happy New Year.

Chinese Mushrooms and Bok choy risotto

Risotto is not the easiest of dishes to present well on a plate, so you will have to bare with my poor chef like attempts in presentation.

This fusion rice dish where the Italian Arborio rice meets Chinese mushrooms actually worked out very well indeed, but then again why not?! One of the most popular options for vegetarians at mainstream restaurants continues to be a standard mushroom risotto.
I must Thank those of you who gave me suggestions on what to do with the dried Chinese mushrooms. I really appreciated each and every comment. Guess what, on deciding what to make with some of the contents in the packets I turned it over only to read the small print in 'English'!. The black mushrooms are Pak-pui Black fungus and the white stemmed mushrooms are Cha-Shu-Gu. I rehydrated them in hot water and my goodness the black mushroom literally 'mushroomed' in size looking almost like floppy ears of a cuddly toy animal.

On tasting, the black mushrooms texture was a bit like husky seaweed and the white mushroom head and stems were meaty in texture and actually tasted like mushrooms. I found this Asian inspired mushroom risotto quite flavour packed, so did not serve it with a Vegetarian style Parmesan cheese, but you may if you wish. You could also sprinkle it with some nutritional yeast flakes to keep it completely vegan. I also found the mild turnip flavour and crunch of the bok choy rather refreshing.

D said his mother might enjoy this dish as she does like mushrooms. I nodded quietly. We enjoyed it though, clearing our plates but that is not a surprise we normally do.

Chinese Mushrooms and Bok choy risottoServes 2

Ingredients25g dried black mushrooms
25g dried white mushrooms
2 tablespoons olive oil
2 shallots, finely sliced
1 -2 cloves garlic, crushed
150g risotto rice
700ml vegetable stock
200g bok choy, sliced in half or quarters

Salt and pepper to taste
MethodSoak the dried mushrooms in boiling water for 20 - 30 minutes. Strain the liquid through a sieve to remove grit and keep for the risotto. Roughly chop the mushrooms, removing any tough bits.
Heat the oil in a wide shallow pan and cook the shallots and garlic until softened. Add the reconstituted mushrooms, rice and stir until coated. Saute for a few minutes. Gradually adding the stock alternating with the mushroom liquid. Stir until the rice is tender but has a little bite – this will take about 30 minutes. You may not need all the liquid.
About 5 minutes before the end of the cooking time, add the bok choy. This will ensure that the leaves will and the white stalks are tender but remain crunchy. Finally season with salt and pepper to taste and serve immediately.