Manti (Steamed Meat Dumplings)
Wednesday, October 24th, 2007
One of the most ancient dishes of Central Asiain cuisine, manti are remains one of the main dishes for Uzbeks, Tatars and Kazahs. It is commonly served as a one-dish meal.
Dough:
4 cups all-purpose flour
1 cup water
1/2 tablespoon salt
Filling:
600 gr ground meat, beef or lamb
3 medium size onions, chopped
8 tablespoons unsalted butter, cut into pieces
Salt and pepper, to taste
Combine flour, and the salt, in a large bowl. Make a deep well in the center and add water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Cover with a damp towel and let it rest for 45 minutes.
Combine all of the filling ingredients and mix well.
On a floured surface, roll out dough to 1.5 - 2 mm thickness and sprinkling lightly over the top with flour. Cut the dough into 10 cm squares. Place 1-2 tablespoons of filling into the center of each square and top each with small piece of butter. Bring the corners together, sealing and pinch the edges together on the top.
Steam mantis in a tightly covered regular steamer or in a Chinese multilevel bamboo steamer for 20 - 30 minutes until ready.
Suggestion:
Serve with sour cream; or with yogurt and garlic sauce; or with splash of white vinegar.