How to cook classic Uzbek manti

You will need
  • For the test:
  • - flour - 500 g;
  • - egg - 1 pc .;
  • - Salt - 1 teaspoon;
  • - water - 0.5 cups.
  • For filling:
  • - lean lamb - 1 kg;
  • - onions - 500 g;
  • - water - 0.5 cups;
  • - Salt - 1 teaspoon;
  • - black ground pepper - 1 tsp;
  • - interior fat - 100 g
Knead the dough, like dumplings, from flour, eggs, salt and a small amount of water. Roll the mass into a ball, cover with a napkin and leave for about 30-40 minutes.
Mutton pulp chop into small pieces or mince with a large grill. Onions cut into small pieces. Add the onion to the mince, season with pepper. Add salt to the water and pour the salted water into the stuffing and mix the mass thoroughly. Slice the inside fat into small pieces, no need to mix it with minced meat.
Roll out the finished dough with a rolling pin into a 1-2 mm thick layer and cut into fairly large squares of about 10-10 cm. In each square, place 1 tablespoon of minced meat, on it a piece of lard. Pinch the dough. To prevent the surface from drying, cover the prepared manti with a napkin.
Lubricate the surface of the man-keeper's tiers with oil, put the mantas on them so that they do not touch each other, sprinkle them with cold water and steam for about 45 minutes with the lid closed.

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