Manti is a Central Asian dish, but many know and love them.
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To prepare manti we need:
2 tbsp. hot water, 1 tbsp. l salt without a slide, 2 tbsp. l sunflower oil
1.2 kg premium flour
500 gr. beef meat
500 gr. pork meat
150 gr. lamb fat tail fat
1 tbsp. cold milk
Salt and ground black pepper to taste,
1 kg. white cabbage or pumpkin, 700 gr. onions
4 cloves of garlic.
We take hot water to prepare the dough, add salt and stir until completely dissolved. Pour in sunflower oil and mix well too. Pour the sifted flour, but not all, knead the dough in a bowl and gradually add more flour if necessary. The dough should be very cool. We knead to a uniform density already on the table. Then cover the dough with a bowl and let it mature 1.5 - 2 hours. Then knead again and so do three times. We do this in order to make the dough elastic but strong.
For the preparation of minced meat - cut the meat or pass through a meat grinder with a large grill. Cut fat into small pieces. Cut the cabbage or pumpkin into cubes no more than 1 cm. Finely chop the onion. Pass the garlic through the garlic press. Pour milk, pour salt and pepper. All mix well.
We cut the dough like dumplings, but make the juicy cakes twice as large and very thin. On pre-greased gratings, spread the manti and steam for 35-40 minutes.