Manti in Russian
4 servings
30 minutes
Manti in Russian is a fragrant and juicy dish that combines tender dough and rich meat filling. Historically, manti came to Russian cuisine from Eastern traditions, where they became a beloved treat for family gatherings and celebrations. This recipe uses lamb, adding depth of flavor to the meat, along with dill and parsley for fresh notes. The dough is rolled out thinly, carefully wrapping the filling to create a delicate texture when steamed. Manti are served hot, often with melted butter or sour cream, complementing their softness with savory accents. This dish is not only nutritious but also hearty, making it perfect for cozy home evenings or festive feasts.
1
Knead elastic dough from flour, water, and salt.
- Wheat flour: 1.5 glass
- Water: 0.3 glass
- Salt: 0.5 teaspoon
2
To the minced lamb mixed with finely chopped bacon, add diced onion, salt, pepper, a tablespoon of cold water, minced garlic, dill, and parsley, and mix everything thoroughly.
- Lamb: 500 g
- Lard (back fat): 1 piece
- Onion: 2 pieces
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Garlic: to taste
- Dill: to taste
- Parsley: to taste
- Water: 0.3 glass
3
Roll the dough thin, cut into 10x10 cm squares, place filling in the center of each, and shape into manti.
- Wheat flour: 1.5 glass
4
Place the manti on oiled racks, put the grids over a pot of boiling water, and steam for 30 minutes.
- Vegetable oil: 1 tablespoon
