Uzbek Manti

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Manti are served in portions of 3 pieces, sprinkled with onions. You can make a sour cream sauce (sour cream, garlic, and cilantro).

Ingredients

Water - 15 fl oz
Wheat Flour - to taste
Lamb Neck Fillet - 0 lbs
Onion - 5 lbs
Fat Tail Fat - 5 oz
Salt - 1 teaspoon
Ground Black Pepper - to taste
Cumin (Zira) - to taste
Red Long Chili Peppers - to taste
Spanish onions - 20 oz

Step by Step guide

Step 1

Dough: First, place the water in the freezer for 30 minutes. The water should be icy. In a bowl with water, dissolve the salt and gradually add the flour. I didn't specify the amount of flour; use as much as needed. Knead a firm dough, similar to dumpling dough. The dough should be elastic without lumps and should not stick to your hands. Roll the dough into a ball, place it in a bag, and put it in the refrigerator for 30 minutes.

Step 2

While our dough is resting, we start making the filling. Cut the meat into slices about 1 cm thick, then cut the slices into strips, and the strips into cubes of 0.5 x 0.5 cm. Cut the fatty tail fat in the same way. Do not mix the fat with the meat; set it aside. You can freeze it slightly to make it easier to cut. Dice the onions as well. Now combine the meat with the onions. Mix well. Add salt, pepper, a couple of pinches of cumin, and mix everything well again.

Step 3

Now place the steamer (manti maker) on the stove, removing the tiers from the top part of the steamer. Pour plenty of water into the bottom pot so you won’t need to add more later. Set it to boil.

Step 4

Take the rested dough out of the refrigerator. Ideally, the dough can be kneaded twice - knead, let it rest, knead again, and put it back in the refrigerator.

Step 5

So, for the dough. Cut our ball into sticks. Slice the sticks like sausage into pieces about 5 x 5 cm thick. I prefer smaller manti, so I make the pieces smaller. Next, roll the pieces into balls. Roll the balls into flat rounds about 1 mm thick. Everyone has their preference; those who like thicker dough can roll it thicker. The edges of the round should be thinner than the center. Next, place about 1 tablespoon of filling and 2 pieces of fatty tail fat on the round. Form the manti. The most important thing is to pinch the edges of the manti well; otherwise, they will come apart.

Step 6

Next, take a small plate, pour some vegetable oil into it, and dip each manti in oil (only the bottom of the manti) before placing it on the tray, so they don’t stick during cooking. Then fill all the tiers of the steamer with manti, remembering to dip them in oil, and stack the tiers in the pot. Close the steamer tightly with a lid and forget about it for 40-50 minutes. Well, not completely forget; check periodically to ensure the water in the bottom pot doesn’t evaporate. The water should be boiling quite vigorously.

Step 7

After 50 minutes, remove the tiers and carefully take the manti off. The main thing is not to tear the dough when removing the manti. Transfer them to a bowl. Brush each manti with butter. Alternatively, you can melt the butter and generously pour it over the manti. Cover our bowl with a plate and wrap it in a towel.

Step 8

Now take the onion, slice it thinly into half-rings. Rinse it with cold water, squeeze it well, and sprinkle with red pepper (you can also soak the onion in vinegar for a while, then drain the liquid and sprinkle with pepper).