Mongolian Food: Manto

Manto (Мантуу) is a steamed, layered bread product, that tastes much like a large, moist dumpling. To begin, you mix two bowls of flour, one small spoonful of yeast, & water together to form a dough. Let this dough set under a bowl for twenty minutes.
Roll out the dough into a thin, large circular shape & add a dash of oil.

Spread the oil around. Then, you want to roll the dough to form a log shape, & cut the dough lengthwise into about 3 inch sections.

To form a manto shape is somewhat tricky. You want to grab the two exposed ends (where you can see the spiral rolled shape) with one hand on each side, & then quickly twist the dough in opposite directions, bringing the two initial sides together at the top. A little twist, & you have your manto.

Prepare to cook your manto by placing them in a steamer.

Darkhuu has a very handy steamer with different racks that are placed inside. She can simultaneously steam cut vegetables also.

Steam your manto for thirty minutes. Darkhuu places her steamer in a large bowl on the stove with water inside.

& now you have your manto!

Note: This recipe yields about 8 manto.

http://en.wikipedia.org/wiki/Manti_%28dumpling%29
This Wikipedia page refers to manto at "manti," but describes the different places in the world where it can be found, as well as how it came to be included in Mongolian cuisine.