Fried Manti
4 servings
30 minutes
Fried manti is a refined dish of Pan-Asian cuisine that combines traditional cooking techniques with rich flavors. Its history traces back to Central Asia, where manti has long been a popular dish among nomadic peoples. Unlike classic steamed manti, this version is first fried in aromatic lamb fat to achieve a crispy crust and then stewed in a rich broth with tomato paste and vinegar, adding depth of flavor to the dish. The filling made from minced lamb with onions is juicy and rich, while the yeast dough makes the manti especially airy. This dish pairs wonderfully with fresh vegetables and spicy sauces, creating a vibrant and memorable gastronomic experience.
1
Knead the dough from yeast, flour, and water.
- Dry yeast: 2 g
- Wheat flour: 100 g
- Water: 20 ml
2
Add diced onion, salt, and pepper to the finely chopped lamb. Mix well.
- Lamb: 200 g
- Onion: 1 piece
- Salt: to taste
- Ground red pepper: to taste
3
Roll the dough thin, cut into 10x10 cm squares, place prepared filling in the center of each, and shape the manti.
4
Fry the prepared manti in heated lamb fat, add tomato paste, broth, vinegar, and simmer until cooked under a closed lid. Drizzle the finished manti with the juice that formed during cooking.
- Lamb fat (tail fat): 15 g
- Tomato paste: 5 g
- Beef stock: 15 ml
- Vinegar: 15 ml
