Manti and other dishes of oriental cuisine are becoming increasingly popular in Russia. They can be ordered in a restaurant or purchased ready-made in a supermarket, however, at home you can cook quite authentic and very tasty manti.
Pick your recipe
You will need
- Classic lamb manti:
- - 3 cups flour;
- - 2 tablespoons of sunflower oil;
- - a pinch of salt;
- - 800 g of lamb pulp;
- - 80 g of lamb;
- - 4-5 medium onions.
- Manty fish:
- - 1 kg fillet of pollock;
- - 4 cups flour;
- - a pinch of salt;
- - 3 tablespoons of sunflower oil;
- - 2 medium onions;
- - a bunch of parsley and dill;
- - 1 teaspoon of turmeric;
- - 1 teaspoon of cardamom;
- - freshly ground black pepper;
- - vegetable oil.
Instruction manual
1
Classic Manti with Lamb
Start by making the dough. Pour flour into a bowl, mix it with salt. Then make a depression in the flour, pour in sunflower oil and 1/2 tbsp. cold water. Knead the dough thoroughly with your hands. Add more water if necessary. The mass should be elastic and dense. Roll out the dough twice, then roll it again into a lump and set aside for 30-40 minutes in a cool place, covering with a towel.
2
After that, prepare the stuffing for manti. Wash the lamb, clean from veins and excess fat and chop very finely with a knife. Cut the lard larger and add to the meat. Then peel and chop the onion, mix it with the rest of the minced meat and salt.
3
Divide the dough into small balls and roll thin cakes out of them. Put minced meat in the center. Pinch the ends of the dough and connect together. Then pinch the ends of the dough on the other side. Connect the resulting corners together. At the top of the manta should be a ring of bonded dough. Pour water into a cooking container and bring to a boil. Grease the mantle grate with oil and lay the products on it so that they do not touch each other. Steam them for half an hour. Serve homemade manti accompanied by finely chopped greens and fresh sour cream or natural yogurt.
4