Manti with beef and potatoes
6 servings
45 minutes
Manti with beef and potatoes is a traditional dish of Tatar cuisine that embodies the spirit of home comfort and generous feasting. Its roots go deep into history when steamed meat dishes became an integral part of nomadic life. The tender dough envelops a juicy filling of minced beef, potatoes, and aromatic onions, creating a rich, harmonious flavor. Manti is served hot, often with melted butter or sour cream to enhance their richness. A feature of this dish is its versatility – it suits both family dinners and festive gatherings. Prepared in a manti steamer or a steamer, they retain their juiciness and reveal the full bouquet of aromas. A true delight for lovers of Eastern cuisine!
1
Cold water + half a teaspoon of salt + eggs + flour, mix everything into a firm dough so it doesn't stick (I measure the flour by eye). Leave the dough in the bowl and cover it while the filling is being prepared!
- Water: 1 glass
- Salt: to taste
- Chicken egg: 2 pieces
- Wheat flour: 2 glasss
2
Next, we take the potatoes and cut them into small cubes, also finely chopping the onion to release its juice. We grind the fat in a meat grinder. We mix all this with the minced meat and add salt and pepper to taste.
- Potato: 300 g
- Onion: 300 g
- Beef tallow: 150 g
- Ground beef: 600 g
- Salt: to taste
- Ground black pepper: to taste
3
We take out our dough, roll it into a large thin circle, and then cut out circles (using a food container, you can use something else). The size is about that of a tea saucer.
4
I put about a tablespoon with a small mound of filling on our circle. Then we shape the manti.
- Ground beef: 600 g
5
I cook manti in an aluminum steamer, you can also use a steamer!!!
