Mantapur
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
1
Boil broth from beef bones and pass the meat through a meat grinder twice.
- Beef: 125 g
- Salt: to taste
2
Add finely chopped and fried onion, parsley, pepper, salt to the minced meat and mix thoroughly.
- Onion: 15 g
- Melted butter: 10 g
- Parsley: to taste
- Ground black pepper: to taste
- Salt: to taste
3
Sift the flour, make a funnel-shaped indentation in it, pour in the eggs, a little water, and quickly knead the dough.
- Wheat flour: 50 g
- Chicken egg: 0.5 piece
4
Roll the prepared dough into two layers 1–2 mm thick.
5
Place pieces of minced meat weighing 8-10 grams at a distance of 1-2 cm from the edge of the layer with small gaps.
6
Brush the dough around the filling with egg, then cover the filling with a second layer of dough and cut out circles of dough with a round cutter along with the filling: pinch the edges of the circles tightly to prevent the filling from falling out.
- Chicken egg: 0.5 piece
7
Drop the prepared manti into hot strained broth and cook at a gentle boil until they float to the surface.
8
Serve the dumplings drizzled with matzun and minced garlic, with meat broth served separately.
- Garlic: to taste