Manti with Veal

Main Dishes | Chinese cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This is how manti are made at 'The Diner'.

Ingredients

Wheat Flour - 17.6 oz
Chicken Egg - 2 pieces
Veal - 25.4 oz
Onion - 10.6 oz
Ground Black Pepper - 0.3 oz
Black Cumin (Cumin) - 0.3 oz
Coriander essential oil - 0.3 oz
Fresh basil leaves - 1.4 oz
Fresh Mint - 1.4 oz
Cilantro - 2.1 oz
Vegetable Oil - 2 fl oz
Salt - to taste

Step by Step guide

Step 1

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

Step 2

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

Step 3

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

Step 4

Cover the prepared dough with plastic wrap or place it in a bag for 30 minutes. After it rests, it will become more elastic.

Step 5

Finely chop the veal and add the finely chopped onion, salt (about 24 g), black pepper, cumin, coriander, basil, mint, cilantro, and vegetable oil. Mix well and let it sit for 10 minutes.

Step 6

Cut the prepared dough into strips about 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 7

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

Step 8

Take a portion of dough, lightly dust it with flour, flatten it with your palm, and begin rolling it out from the center to the edges, while slightly turning the rolling pin to the right — this way, the circle of dough under the pin will keep turning, and the edges will become very thin and wavy, while the center remains thick, about 3 mm. This is necessary so that the dumplings do not tear under the weight of the filling, and 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; otherwise, it will be difficult to shape the dumplings, as the dough will crack and tear.

Step 9

Then take the dough circles and shake them well to remove any excess flour. Place a circle on your fist, making sure the center of the circle is aligned with your thumb. Create a small indentation in the dough, add 20 grams of filling, and firmly press the filling inside, ensuring the edges of the dough remain relatively clean.