Uzbek manty
Description
To find out,
Instructions
- 1
Step 1
Wash the piece of lamb, trim off fat and membranes, and dry with paper towels. It's best to choose meat from a young lamb, as older lamb has a distinct unpleasant odor. Pass the meat through a meat grinder twice (or process it into minced meat using a blender).
- 2
Step 2
Peel the onion, wash and dry it. Then, using a sharp knife or a food processor, finely chop the onion into small squares.
- 3
Step 3
Combine lamb mince and onion in a large bowl or pot. Add salt, pepper, and any spices to taste. Mix all ingredients thoroughly. This will be the filling for manty.
- 4
Step 4
Now it's time for the dough. Sift half a kilogram of flour through a sieve twice, then add a glass of warm purified drinking water to the flour, add a tablespoon of salt, and beat in two raw chicken eggs.
- 5
Step 5
Knead a soft, pliable, yet fairly elastic dough. If it turns out too sticky, add flour by lightly dusting the work surface and kneading the dough. Let the dough rest for half an hour, covered with plastic wrap or a towel.
- 6
Step 6
Roll out the dough into a flat sheet and cut out circles using a cup or glass. Place a spoonful of filling on each circle, then pinch the edges together to form a boat-like shape with a ridged edge.
- 7
Step 7
Now you can freeze the manty for later use, or you can cook them right away. For this, you will need a steamer. With this cooking method, the dough turns out soft and the filling stays juicy.