Manti with veal
10 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 g of salt to it. In a separate bowl, pour in 180 ml of room temperature water, add 10 g of salt and crack in the eggs, then mix. Carefully pour this liquid into the well in the dough and start mixing with your hands.
- Wheat flour: 500 g
- Chicken egg: 2 pieces
- Salt: to taste
2
First mix to combine all ingredients into a single mass. Then knead the dough with your fists until it becomes elastic and smooth, without tears on the surface. It should also make a slight popping sound. When it starts to pop, knead for another minute — and it's ready.
3
If the dough dries a little and tears like in the photo, add a little water, about ten drops. If you add more, it will turn into 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
Finely chop the veal, add finely chopped onion, salt (about 24 g), black pepper, cumin, coriander, basil, mint, cilantro and vegetable oil. Mix and let it sit for 10 minutes.
- Veal: 720 g
- Onion: 300 g
- Ground black pepper: 8 g
- Cumin (zira): 8 g
- Coriander seeds: 8 g
- Green basil: 40 g
- Fresh mint: 40 g
- Coriander: 60 g
- Vegetable oil: 60 ml
- Salt: to taste
6
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.
7
Divide the dough into pieces weighing 10 grams each. Knead all the pieces slightly, folding the edges into 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.
8
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 together tightly. 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.
9
Then take the circles and shake them well to remove excess flour. Place a circle on your fist so that the center of the circle is on your thumb. Make a small indentation in the dough, put 20 g of filling in it, and press the filling inside well to keep the edges of the dough relatively clean.
- Veal: 720 g
10
Start to gather the dough in circles.
11
Fasten until the folds join and a neat hole forms on top.
12
There will be about 12-14 folds, but it's not really important.
13
Cook in a steamer or dumpling maker for 20 minutes. Serve immediately.