Manti with meat and onions Uzbek style

Manti with meat and onions Uzbek style

Portions: 6 persons | Preparation time: 120 minutes

Uzbek-style manti are dumplings filled with minced meat. The stuffing of the mantis is made of mutton, onions and spices. The dough dish takes a lot of work, but making these homemade manti is definitely worth it.

Please review recipe:

Ø 4.3 out of 5 stars ( 7 votes )
Manti with meat and onions Uzbek style
Manti with meat and onions Uzbek style

Portions: 6 persons | Preparation: 120 minutes

Uzbek-style manti are dumplings filled with minced meat. The stuffing of the mantis is made of mutton, onions and spices. The dough dish takes a lot of work, but making these homemade manti is definitely worth it.

Please review recipe:

Ø 4.3 out of 5 stars ( 7 votes )

Season: Spring, Summer | Region: Asia | Preparation: vaping | Menu: Main dishes, Paste dishes | Cuisine: Uzbek recipes

Ingredients

  • 400g mutton
  • 350g onions
  • 400g wheat flour
  • 200g water
  • 200g curd, to serve
  • salt, to taste
  • pepper, to taste
  • herbs, to taste

Instructions

Knead the dough

  1. Sieve the flour.
  2. Add the water and salt, work into a firm dough.
  3. Form the dough into a ball, dust with a little flour and place under an upturned bowl for an hour.

Prepare the filling

  1. Rinse the meat under running water, dab dry and cut into small pieces.
  2. Peel the onions and cut into small cubes.
  3. Mix the meat with the onions.
  4. Season with the salt and pepper and mix well again.
  5. To form the manti, knead the dough again and roll out on a floured work surface to about 3-4 mm thick.
  6. Cut out rectangles about 10×10 cm.
  7. Place a tablespoon of meat filling on each rectangle.
  8. The two opposite corners of the rectangle and press together firmly, then press the other two corners together in the same way.
  9. Then press the side corners together firmly.
  10. Bring the water in the steamer to a boil.
  11. The sieve inserts of the steamer with the olive oil and place the manti on top.
  12. Grease the manti with melted butter or olive oil so that they do not stick together during cooking.
  13. Stack the sieve inserts filled with manti on top of each other, cover with the lid and set about 40-45 Steam cook for minutes.
  14. Remove the colanders from the pot.
  15. Remove the manti carefully from the colander, being careful not to tear the dough.
  16. Serve the finished manti with the chopped herbs, pepper and sour milk.

Utensils

  • bowl
  • kneading machine
  • flour sifter
  • rolling pin
  • knife
  • steamer
  • cutting board
  • kitchen brush