Meat Manti
The culture of making dumplings has spread across the world since ancient times, and each country developed its own version of manti. Ingenious Chinese cooks added a colorful twist to the meat dish, dyeing the dough in various shades: for green, they mixed in spinach juice; for yellow, gardenia fruit extract. Juicy manti became every gourmet’s dream!
Creating this dish requires special attention and care, as shaping manti is a labor-intensive process, yet at the same time, a fascinating one. It begins with preparing the dough, followed by the filling. The dough is simple, but the filling is traditionally made from lamb. However, if there are those who prefer to avoid lamb, feel free to use any type of meat you like—pork, beef, or another variety.
Ingredients
Chilled For Cutlets Pork Meat
600 г.
Onion
3 шт.
Packed Potatoes
2 шт.
Akvulya Still Water 2l
200 мл.
7 Flour 1kg
3 ст.
Preparation steps
01
Prepare the dough. Take 3 cups of flour, 200 ml of water, and a pinch of salt. Knead the dough. Cover it and let it rest for half an hour.
02
Move on to the vegetables. Peel the onion and potato. Cut them into small pieces and place them in a bowl.
03
Cut the lamb into pieces and grind it in a meat grinder. Transfer the minced meat to a bowl.
04
Add the onion to the lamb, along with a pinch of salt, the same amount of sugar, and melted fat. Pour in just a little water and mix well.
05
Set the filling aside. Move on to the dough. Roll it into a log and cut it into pieces. Roll each piece into a circle. Place some filling on each dough circle and fold it into a “pouch.”
06
Grease the steamer racks with oil. Place the manti on them, cover with a lid, and steam for 40 minutes. Before serving, pour with sour cream and sprinkle with fresh herbs.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
.png)
.png)
