Manti. Dough for manti
In appearance, manti are similar to the traditional Russian dish - dumplings, only the first ones are larger in size. The perfect combination of thin dough with meat stuffing, steamed. Those who like dumplings are simply obliged to try manti. The recipe is very simple, the most difficult thing is to learn how to sculpt manti correctly.
Twist the beef in a meat grinder with a large mesh. Finely chop the onion. Mix with minced meat with onions, add spices, salt, pepper. Pour in some water for juiciness. Stir and leave for a while.
Sift the flour. Add salt and some vegetable oil. Pour in boiling water and knead the dough, first with a spoon then with your hands. Let the dough rest for 30 minutes.
Cut the dough into equal pieces, make balls out of them and roll each into a small pancake of medium thickness. Put the filling in the middle of each pancake. Take two opposite edges and connect them over the filling. Then take the other two edges and connect again. Blind the corners of the resulting square diagonally.
Grease the steamer sheets with vegetable oil and lay out the manti. Boil 40-45 minutes. Manty (recipe in a double boiler) is cooked with active boiling of water.
Ingredients:
For the test
🔷Flour 500 gr.
🔷Salt 0.5 tsp
🔷 Boiling water 250 ml.
🔷Vegetable oil 2 tbsp
For minced meat
🔷 Beef 500 gr.
🔷 Onion 500 gr.
🔷Salt to taste
🔷Pepper to taste
🔷Water for juiciness
🔷Hmeli-suneli
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