Manti with lamb
8 servings
120 minutes
This is how they make manti at "Chaikhona No. 1.
1
Pour the flour into a bowl in a mound, make a well in the center, and add 10 grams of salt to the center. In a separate bowl, pour in 180 ml of room temperature water, add 10 grams of salt and crack in the eggs, mixing well. Carefully pour this liquid into the well in the dough and start mixing with your hands.
- Wheat flour: 500 g
- Salt: to taste
- Chicken egg: 2 pieces
2
First mix the ingredients to form a uniform mass. Then knead the dough with your fists until it becomes elastic and smooth, without surface tears. It should also make a slight 'pop' sound. When it starts to 'pop', knead for another minute — and it's ready.
3
If the dough dries out and tears like in the photo, add a little water, 10 drops. If you add more, it will become dough for chebureks, which is more liquid.
4
The prepared dough should be covered with film or placed in a bag for 30 minutes. After it rests, it will become more elastic.
5
While the dough rests, you can prepare the filling. Clean the meat from membranes, then cut it into thin slices and chop it into small cubes. Never pass the meat through a grinder: all the juice will escape and you'll get dry patties in the dough. Add finely chopped onion, salt, black pepper, cumin, and coriander.
- Lamb pulp: 1000 g
- Onion: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Cumin (zira): 8 g
- Coriander seeds: 8 g
6
Cumin and coriander can be crushed with palms or chopped with a knife.
7
Add ground beef fat and vegetable oil. Mix everything by hand and let it sit for 10 minutes.
- Beef fat: 240 g
- Vegetable oil: 40 ml
8
Cut the prepared dough into strips 2-3 cm wide, roll each into a sausage shape, and then cover them with plastic wrap to rest for 10 minutes.
9
Divide the dough into pieces weighing 15 grams each. Knead all pieces slightly, folding the edges towards the center to make uniform balls without torn edges. This is done so that the dough rolls out easier and more evenly later. Cover the dough balls with plastic wrap for 10 minutes to prevent them from drying out.
10
Take a portion of dough, lightly coat it in flour, flatten it with your palm and start rolling from the center to the edges while slightly turning the rolling pin to the right so that the dough circle keeps turning and its edges become very thin and wavy while the center remains thick at about 3 mm. This is necessary so that the manti do not tear under the weight of the filling and the edges stick tightly together. The diameter of the circle is about 8 cm. Cover the rolled circles with plastic wrap or put them in a bag for 10 minutes to prevent them from drying out; otherwise, it will be difficult to shape them into manti as the dough will crack and tear.
- Wheat flour: 500 g
11
Then take the circles and shake them well to remove excess flour. Place the circle on your fist so that the center of the circle is on your thumb. Make a small indentation in the dough, put 45 grams of filling there, and press the filling inside well to keep the edges of the dough relatively clean.
- Lamb pulp: 1000 g
12
Start from one side, folding and securing from both edges as if wrapping the filling in an envelope.
13
When you reach the middle, stop and start folding the envelope from the other side.
14
A boat with pinches in the middle will be formed. The remaining hole in the middle should also be pinched.
15
Cook in a steamer or dumpling maker for 20 minutes. Serve immediately.