Banjar-style Manti: Traditional Dumplings with a Twist

Ingredients

Banjar-style Manti differs from the original Turkish Manti in its choice of spices and sauce. While Turkish Manti typically uses a yogurt-based sauce, Banjar-style Manti features a tangy tomato-based sauce infused with local spices and herbs. The filling in Banjar-style Manti may also incorporate unique Banjar spices, giving it a distinct flavor profile that sets it apart from the original dish. We alse have the original recipe for Manti, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 1/2 lb (225g) minced meat (beef or chicken) 1/2 lb (225g) minced meat (beef or chicken)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 2 cups (500ml) tomato puree 2 cups (500ml) tomato puree
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh cilantro leaves, chopped Fresh cilantro leaves, chopped
• Fried shallots Fried shallots

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced meat, chopped onion, minced garlic, ground cumin, ground coriander, salt, and pepper for the filling. Set aside.
3. 3.
   Roll out the dough on a floured surface until it is thin (about 1/8 inch thick). Cut the dough into small squares (about 2 inches in size).
4. 4.
   Place a small amount of the filling mixture in the center of each dough square. Fold the dough over the filling to form a triangle and press the edges to seal.
5. 5.
   Bring a large pot of salted water to a boil. Add the dumplings and cook until they float to the surface and are tender (about 8-10 minutes). Remove from the pot and set aside.
6. 6.
   In a separate saucepan, heat the vegetable oil for the sauce. Add the tomato puree, ground turmeric, ground ginger, chili powder, and salt. Simmer for 10-15 minutes until the sauce thickens slightly.
7. 7.
   Serve the Banjar-style Manti with the tomato-based sauce, garnished with fresh cilantro leaves and fried shallots.

Treat your ingredients with care...

• Minced meat — Ensure the meat is finely minced to ensure a smooth texture in the filling.
• Ground cumin and coriander — Toasting the spices before adding them to the filling will enhance their flavors.
• Tomato puree — Use a good quality tomato puree for a rich and flavorful sauce.
• Fresh cilantro leaves — Add the cilantro just before serving to preserve its vibrant flavor.
• Fried shallots — For a crispy garnish, thinly slice shallots and fry them until golden brown.

Tips & Tricks

• If you prefer a spicier sauce, adjust the amount of chili powder to suit your taste.
• To save time, you can prepare the filling and sauce in advance and assemble the dumplings just before cooking.
• Serve the Banjar-style Manti with a side of yogurt or a fresh salad for a refreshing contrast.
• If you're vegetarian, you can substitute the meat with a mixture of finely chopped vegetables and mushrooms.
• Leftover Banjar-style Manti can be refrigerated and reheated for a delicious meal the next day.

Serving advice

Serve the Banjar-style Manti hot, allowing the flavors to meld together. Garnish with fresh cilantro leaves and fried shallots for an added burst of flavor and texture.

Presentation advice

Arrange the Banjar-style Manti on a platter, showcasing the beautiful triangular shape of the dumplings. Drizzle the tomato-based sauce over the dumplings and sprinkle with fresh cilantro leaves and fried shallots for an appetizing presentation.