Meat manty
Description
If you don't have tail fat, use veal and fatty beef instead, or replace it entirely with lamb. Be sure to serve them hot! The flavor of manty lies precisely in the hot, meaty juice.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Knead the dough. To do this, dissolve the salt in a glass of water and add vegetable oil. Stir.
- 3
Step 3
Sift the flour into a bowl and pour in the water with oil. Knead the dough. If it sticks to your hands, add a little more flour. The dough should not be runny; it should be elastic.
- 4
Step 4
Roll the dough into a log and coil it into a "snail" shape, cover with a bowl, and let rest at room temperature for 30 minutes.
- 5
Step 5
Prepare the stuffing. Grind the onion through a meat grinder with a coarse grater, add salt, and set aside.
- 6
Step 6
Trim the beef of membranes and tendons. Finely chop the meat and tail fat by hand using a sharp knife or pass them through a meat grinder with the coarsest grinding plate.
- 7
Step 7
Mix the onion and minced meat with fat. Add cumin, black pepper, and salt. Stir well.
- 8
Step 8
The rested dough is ready to be shaped. Cut off a small piece, roll it out, and cut out circles 11 cm in diameter.
- 9
Step 9
Before placing the filling on the dough, roll out the dough circle once again. It should be thin, but not transparent.
- 10
Step 10
Form the manty.
- 11
Step 11
Take a steamer bowl and grease it thinly with tail fat, then place the manty inside. Steam in a steamer for 40 minutes after the water begins to boil.
- 12
Step 12
Serve hot with your favorite sauces and herbs.