A traditional Central Asian dish with Chinese roots.
Manti consists of dough filled with meat, steamed in a special pot called a kaskana (manti steamer). Manti can also be prepared in a steamer if a manti steamer is not available.
The filling can vary. Primarily, it includes meat (lamb, beef, chicken, pork). Vegetable manti, manti with herbs, and cottage cheese are also made. In Kyrgyzstan, the most common filling for manti is finely chopped lamb or beef with onions. Often, pumpkin or jussai (Chinese chives) is added to the meat. Vinegar is used as a condiment for manti. This dish is widespread throughout Kyrgyzstan.
Ingredients for the dough:
Flour - 1.5 cups (240 g)
Water - 0.75 cup (120 g)
Salt - 1 pinch
Vegetable oil for greasing - 1 tbsp
Ingredients for the filling:
Lamb - 300 g
Fat tail - 40 g
Onions - 2 pcs.
Water - 1-2 tbsp
Salt - 0.5-0.75 tsp
Ground black pepper - 0.25 tsp
Spices and seasonings to taste
How to prepare manti:
Sift the flour, add water, and salt.
Knead a stiff dough from the flour, water, and salt, roll it into a ball, and let it rest for 10 minutes.
Preparing the filling.
Pass the lamb meat through a meat grinder with a coarse grate or chop finely.
Peel and finely chop the onions.
Add the finely chopped onions, ground black pepper, salt, a little water (1-2 tbsp) to the filling, and mix thoroughly.
Divide the dough into portions (12-14 pcs.)
Then roll out the dough into circles 1-2 mm thick and 10 cm in diameter.
Place the filling in the center of each circle.
On top, place a piece of fat tail the size of an almond.
Pinch in the middle, shaping the product into a round form. To prevent the dough from drying out and becoming brittle, cover the raw manti with a napkin.
Grease the steamer rack or, if available, the tiers of the steamer (kaskana) with oil, place the manti on them so that they do not touch each other, sprinkle with cold water, and steam for 45 minutes, covered with a lid.
Manti is ready!
Bon appétit!
Meat and Offal Dishes
