New Year and Manty
Hi there, it’s me again 
And since the 1st of January is behind us, I wish all of you all the best in the New Year!!!
It was hard time before the New Year night as we needed to cook a lot, to prepare a lot and also to buy and make presents for many people. Now it's relaxation time, I can continue writing, and I sure hope you can continue reading
You know what my mom decided to prepare for the New Year table on the 1st of January? Oh, first I need to explain why we are required to cook something special again on the 1st of January…
You see,sometimes your friends which are invited for a New Year party do not go home the next day There could be several reasons for this. They could live quite far from you, maybe even in another city. Or, the reason can be too much alcohol during the celebration, so your friends just cannot leave your house and stay there
And of course, when they are awake everybody wants to eat. And who will eat during New Year holidays without more alcohol? So this can go many rounds as long as your friends have enough health left to continue or until you have food and spirits in your house
That is why even the Russian government has given up and during the last years we have 10 days off for New Year holidays!! So up to 10th of January a lot of Russians celebrate and celebrate…
Friends of my parents live in another town, so they have decided to stay for couple days more after January 1st:) My poor mom has to cook again and again So, we all tried to choose something easy to cook. This year the choice was Manty.
I have to say from the very beginning that this has nothing to do with Russian cuisine. It came to Russia from Asia (like Uzbekistan, Turkmenistan and other countries).
I have read that originally it comes from China, and I believe this is true. But still, due to very long and close relations between Russians and Asians (especially in Soviet times) our cuisines mixed. Even when I realize that the dish is not Russian at all, it still feels like something very dear to me
My grandma cooked manty very often, now my mom also cooks them. For me it has always felt like a kind of pelmeni. The main difference is the size – manty are much bigger then pelmeni, and they are half-opened, not completely covered by dough.
They are also not boiled but cooked on steam (like vegetables in a steamer). However, it is not electric steamer we use. It is a huge pot with boiling water, on top of which there are several plates with holes on which you can put manty.
Another big difference for me is time of cooking. You need to cook pelmeni just 5 min in a boiling water, but for manty it takes 40 min. Believe me, it is really hard to wait when you've been hungry for a couple of hours already while you've been preparing all the ingredients and making raw manty from meat and dough.
Oh, I remember that feeling when I was a kid …. But when you finally have them ready and start to eat'em with black pepper – you are just the happiest person in a world
I am very upset that I do not have any photos of manty now. I asked my mom to make a couple of them today – but my mom said that it is really not possible to arrange a photo session when hungry quests are sitting and waiting for a food I do hope we will be able to make photos in the nearest future and put them here.
If you're interested in a recipe – just let me know and I will add it here. But just pay attention that all the recipes I give here are not from a book. I write here just what we cook in our family, whether it relates to Russian cuisine or not… But I have to add that all our guests, and especially guests of my mom, never complain and eat a lot
And one more thing I want to add. I just want to ask you all to write me – if you have any questions about anything connected to Russian cuisine, or maybe something else about Moscow and Russian – me and Anton are here for you.
Cheers,
Anastasia.
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hello i am chef mohan
ya ochi lublyu russkey kookhniy
ya khachu manoga photo in russian food with name …..thanks
…………………………….mohan