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Manti
Manti are large, steamed dumplings filled with seasoned minced meat (usually lamb or beef) and onions. They are a staple in many Central Asian cuisines, including Kazakhstan, and are typically served with a dollop of sour cream or a yogurt-based sauce.
🧂 Ingredienti
- 500 g All-purpose flour
- 1 large Egg
- 200 ml Water(lukewarm)
- 1 tsp Salt
- 700 g Ground Lamb or Beef
- 3 large Onions(finely chopped)
- 1 tsp Black Pepper(freshly ground)
- 0.5 tsp Cumin(ground)
- 50 g Butter or Oil(melted, for brushing)
- for serving Sour Cream or Yogurt
👨🍳 Istruzioni
- 1
For the dough: Combine flour and salt in a large bowl. Make a well in the center and add the egg and half of the lukewarm water.
💡 Consigli Professionali: Start with less water and add more as needed to form a firm dough. - 2
Gradually mix the flour into the wet ingredients, adding more water as needed, until a firm, elastic dough forms. Knead for 8-10 minutes until smooth.
💡 Consigli Professionali: The dough should be quite stiff. - 3
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 4
For the filling: In a bowl, combine the minced meat, finely chopped onions, black pepper, and cumin. Mix well.
💡 Consigli Professionali: The onions should be very finely chopped to release their juices. - 5
Divide the dough into two or three portions. Roll out each portion very thinly (about 1-2 mm thick) on a lightly floured surface.
💡 Consigli Professionali: Work with one portion at a time, keeping the others covered. - 6
Cut the rolled dough into squares, approximately 10x10 cm (4x4 inches).
- 7
Place a generous tablespoon of filling in the center of each dough square. Fold the dough to enclose the filling, creating a sealed dumpling. There are various ways to seal manti; a common method is to bring opposite corners together and then bring the other two corners up to meet them, pinching to seal.
💡 Consigli Professionali: Ensure the dumplings are well sealed to prevent leakage during steaming. - 8
Lightly brush the steamer basket with oil or butter to prevent sticking. Arrange the manti in the basket, ensuring they don't touch each other.
💡 Consigli Professionali: You can also brush the manti themselves with melted butter or oil. - 9
Steam the manti over boiling water for 35-40 minutes, or until the dough is cooked through and the filling is done.
💡 Consigli Professionali: Check for doneness by carefully removing one manti and cutting it open. - 10
Serve hot, brushed with melted butter or oil, and with a side of sour cream or yogurt.
💡 Consigli Professionali: Some enjoy a sprinkle of red pepper flakes on top.
💡 Consigli Professionali
- ✓The key to good manti is a well-rested, firm dough and finely chopped onions for the filling.
- ✓Don't overfill the dumplings, and ensure they are sealed tightly.
- ✓Steaming time can vary depending on the size of the manti and the steamer.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Some recipes include a small amount of finely chopped pumpkin or potato in the filling.
- A vegetarian version can be made with a filling of pumpkin, onions, and spices.
- Serve with a garlic-yogurt sauce for an extra layer of flavor.
🏷️ Tag
🌍 Piatti Simili nel Mondo
Filled dough pockets found in cuisines worldwide, whether steamed, boiled, or fried.
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Japan · Pan-fried Japanese dumplings
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Pierogi
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Italy · Italian filled pasta