Manti

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Manti is an important dish in the culinary traditions of many Asian cultures: aromatic minced meat deftly wrapped in a dough pocket. It is a relative of the Russian dumpling, but with a much bolder character. Below is the perfect recipe if you want to make classic manti, even if you have little experience. It's all quite simple, but you must stick to the list of ingredients; for example, without the tail fat specified in the recipe, the manti will not turn out as juicy and fragrant.

Ingredients

Lamb - 28.2 oz
Onion - 2 heads
Fat-tailed sheep fat - 5.3 oz
Water - 8 fl oz
Wheat Flour - 17.6 oz
Vegetable Oil - 1 tablespoon
Chicken Egg - 1 piece
Ground Cumin - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the lamb into cubes measuring 7–10 mm on each side.

Step 2

Chop the onion into small cubes.

Step 3

Combine the onion with the lamb, season with salt and pepper, and add cumin.

Step 4

Cut the tail fat just like you would with lamb.

Step 5

Mix the flour with water, an egg, 2 teaspoons of salt, and vegetable oil, then knead into a stiff dough. Wrap it in plastic wrap and let it rest for 10–15 minutes.

Step 6

Roll the prepared dough into a large, thin sheet.

Step 7

Cut it into squares measuring 10 cm on each side.

Step 8

Place the filling made of lamb and onions onto the squares, and top it with a little bit of lamb fat.

Step 9

Pinch together two opposite corners of the dough, then pinch the other two corners. You should end up with a puffy "envelope" with small holes at the corners.