Do you want to learn how to cook real manti in Uzbek? You will need a steamer, minced lamb and a piece of fat. If you have a whole piece of meat, chop it with a knife to make a mass of small pieces. With this filling, manta rays will be even juicier!
Ingredients
- Flour - 300 g
- Salt - to taste
- Water - half a glass
- Vegetable oil (to lubricate the mold) – 1 tbsp.l.
- Minced lamb - 300 g
- Chicken fat - 40 g
- Onion - 2 pieces
- Water (cold) – 4 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Sift the flour into a wide bowl, collect it with a slide and make a small recess.
Add salt, warm water and knead a tight dough.
Cover with a towel and set aside for 15 minutes.
Peel the onion from the husk and chop. Cut the chicken fat into small pieces.
Mix the minced meat, onion, salt, ground black pepper and cold water.
Knead the dough, divide in half and form sausages.
Cut the sausages into pieces of the same size, roll each with a rolling pin into a thin layer.
Lay out a little filling and add a piece of chicken fat.
Lifting the edges of the dough up, seal the manta rays. It's not scary if it doesn't work out tightly.
Grease the grill of the steamer with vegetable oil, lay out the manti and cook for 40 minutes for a couple.
Put the finished mantas on a plate and serve hot.
