👨‍🍳 Instructions

1. 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.

   💡 Tip: Start with less water and add more as needed to form a firm dough.
2. 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.

   💡 Tip: The dough should be quite stiff.
3. 3

   Cover the dough with a damp cloth and let it rest for at least 30 minutes.

4. 4

   For the filling: In a bowl, combine the minced meat, finely chopped onions, black pepper, and cumin. Mix well.

   💡 Tip: The onions should be very finely chopped to release their juices.
5. 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.

   💡 Tip: Work with one portion at a time, keeping the others covered.
6. 6

   Cut the rolled dough into squares, approximately 10x10 cm (4x4 inches).

7. 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.

   💡 Tip: Ensure the dumplings are well sealed to prevent leakage during steaming.
8. 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.

   💡 Tip: You can also brush the manti themselves with melted butter or oil.
9. 9

   Steam the manti over boiling water for 35-40 minutes, or until the dough is cooked through and the filling is done.

   💡 Tip: Check for doneness by carefully removing one manti and cutting it open.
10. 10

    Serve hot, brushed with melted butter or oil, and with a side of sour cream or yogurt.

    💡 Tip: Some enjoy a sprinkle of red pepper flakes on top.