Manty is a Central Asian dish, but many people know and love them.
To cook manti we need:
2 tbsp. hot water, 1 tbsp. l. salt without a slide, 2 tbsp. l. sunflower oil, 1, 2 kg. flour of the highest grade, 500 gr. beef meat, 500 gr. pork meat, 150 g lamb fat tail, 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 for preparing 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, if necessary, add more flour. The dough should be very tough. Stir to a uniform density already on the table. Then cover the dough with a bowl and let it sit for 1, 5 - 2 hours. Then we knead again and do this three times. We do this so that the dough is elastic, but strong.
To prepare minced meat - cut the meat or pass it through a meat grinder with a large grill. Cut the fat into small pieces. Cut the cabbage or pumpkin into cubes no more than 1 cm. Finely chop the onion. Pass the garlic through a garlic press. Pour milk, add salt and pepper. Mix everything well.
We cut the dough like on dumplings, but make juicy cakes twice as large and very thin. On pre-oiled grids, spread the manti and steam for 35-40 minutes.
