Lamb Manti

Main Dishes | Pan-Asian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This is how manti are made at 'Joe's Bistro'.

Ingredients

Wheat Flour - 17.6 oz
Chicken Egg - 2 pieces
Rack of Lamb - 35.3 oz
Onion - 10.6 oz
Salt - to taste
Ground Black Pepper - to taste
Black Cumin (Cumin) - 0.3 oz
Coriander essential oil - 0.3 oz
Fatty Beef - 8.5 oz
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Pour the flour into a bowl, forming a mound, and create a well in the center. Add 10 grams of salt into the well. In a separate bowl, pour in 180 ml of room temperature water, add 10 grams of salt, and crack the eggs into it. Mix well. Carefully pour this liquid into the well in the flour and start mixing everything together with your hands.

Step 2

First, mix until all the ingredients form a unified mass. Then, knead the dough with your fists until it becomes elastic and smooth, without any tears on the surface. It should also make a slight 'pop' sound. When it starts to 'pop', knead for another minute — and it's ready.

Step 3

If the dough dries out and tears, as shown in the photo, add a little water, about 10 drops. If you add more, it will turn into dough for chebureki, which is more liquid.

Step 4

The prepared dough should be covered with plastic wrap or placed in a bag for 30 minutes. After resting, it will become more elastic.

Step 5

While the dough is resting, you can prepare the filling. Clean the meat from any membranes, then slice it into thin strips, and chop those strips into small cubes. Never use a meat grinder, as it will squeeze out all the juices and result in dry patties in the dough. Add finely chopped onion, salt, black pepper, cumin, and coriander.

Step 6

Cumin and coriander can be crushed with your palms or chopped with a knife.

Step 7

Add the ground beef fat and vegetable oil. Mix everything by hand and let it sit for 10 minutes.

Step 8

Cut the prepared dough into strips 2–3 cm wide, roll each strip into a sausage shape, and then cover them with plastic wrap and let them rest for 10 minutes.

Step 9

Divide the dough into pieces weighing 15 grams each. Knead each piece slightly, tucking the edges into the center to form smooth balls without any ragged edges. This helps the dough roll out more easily and evenly later on. Cover the dough balls with plastic wrap for 10 minutes to prevent them from drying out.

Step 10

Take a portion of dough, lightly dust it with flour, flatten it with your palm, and start rolling it out from the center towards the edges, constantly turning the rolling pin slightly to the right. This way, the circle of dough under the rolling pin will keep turning, and its edges will become very thin and wavy, while the center remains thick, about 3 mm. This is necessary to prevent the dumplings from tearing under the weight of the filling and to ensure that the edges seal tightly together. The diameter of the circle should be about 8 cm. Place the rolled-out circles under plastic wrap or in a bag for 10 minutes to prevent them from drying out, as this will make it difficult to shape the dumplings, causing the dough to crack and tear.

Step 11

Then take the circles and shake them well to remove any excess flour. Place a circle on your fist so that the center of the circle aligns with your thumb. Make a small indentation in the dough, add 45 grams of filling, and press the filling in firmly to ensure that the edges of the dough remain relatively clean.