Pork manty
Description
The dish is prepared without unnecessary complications. You can make the pork filling yourself, although I've had good results even with store-bought mince. You can also add a bit of beef to make it less fatty, but that's up to your preference. I recommend adding plenty of fresh herbs—parsley, cilantro, and dill. Also, include cumin, which is traditionally used in mantu. It's best to cook them in a steamer, but I don't have one, so I simply boiled them in a pot—and they turned out great. Serve the dish hot.
Instructions
- 1
Step 1
Knead the dough. It should be elastic and not stick to your hands. Wrap it in plastic wrap and set aside.
- 2
Step 2
Meanwhile, prepare the filling: add chopped herbs, onion, and garlic to the minced meat.
- 3
Step 3
Mix well.
- 4
Step 4
Divide the dough into equal pieces, roll out into circles, and place the filling in the center.
- 5
Step 5
We shape the manty: first, firmly pinch the dough in half.
- 6
Step 6
Secure the side seams. Four tails remain.
- 7
Step 7
We also fasten these tails together as shown in the photo.
- 8
Step 8
Boil in boiling water with bay leaf until cooked - like regular dumplings. Serve the ready pork manty with butter and fresh herbs.