Real juicy Uzbek manti are made from chopped lamb and served generously sprinkled with herbs.
It is necessary
- For the test:
- - flour - 500 g;
- - egg - 1 pc.;
- - salt - 1 teaspoon;
- - water - 0.5 cups.
- For filling:
- - lean lamb - 1 kg;
- - onions - 500 g;
- - water - 0.5 cups;
- - salt - 1 teaspoon;
- - ground black pepper - 1 teaspoon;
- - interior fat - 100 g.
Instructions
Step 1
Knead a hard dough like dumplings with flour, eggs, salt and a little water. Roll the mixture into a ball, cover with a napkin and leave for about 30-40 minutes.
Step 2
Chop the lamb pulp into small pieces or pass through a meat grinder with a large wire rack. Cut the onions into small pieces. Add the onion to the minced meat, season with pepper. Add salt to the water and pour the salted water into the minced meat and mix the mass thoroughly. Cut the lard into small pieces; you do not need to mix it with minced meat.
Step 3
Roll the finished dough with a rolling pin into a layer 1-2 mm thick and cut into rather large squares of about 10-10 cm. In each square, put 1 tablespoon of minced meat, on it a piece of interior lard. Pinch the dough. To prevent the surface from drying out, cover the prepared manti with a napkin.
Step 4
Lubricate the surface of the tiers of the mantel with oil, lay the manti on them so that they do not come into contact with each other, sprinkle them with cold water and steam with the lid closed for about 45 minutes.
