Uyghur manty
Description
The dish is prepared without unnecessary complications. 1. Let's start the recipe for Uyghur mantu with the dough. Beat the egg with a pinch of salt. Add water and gradually sift in the flour. The dough should be firm, yet soft and elastic. Set the dough aside for a while, then after about 25 minutes knead it again thoroughly. 2. While the dough is "resting," prepare the filling. Wash the meat, dry it, and carefully chop it finely with a knife. The pieces should be small, but avoid using a meat grinder—the taste will be completely different. Finely chop the tail fat as well. 3. Peel the onions and chop them with a knife. If you don't like onion pieces in the finished dish, you may use a blender instead. 4. Combine the meat, fat, and onions in a bowl. Wash and dry fresh herbs (preferably including cilantro), chop finely, and add to the filling. 5. Mix everything thoroughly. Season with salt and pepper to taste. 6. Divide the dough into small pieces and roll each piece into a thin round. 7. Place the filling in the center, then tightly pinch the edges closed. 8. Lightly grease the steamer basket or regular steamer with oil and place the mantu inside. 9. Steam for about 35–40 minutes. Then the homemade Uyghur mantu are ready to serve. If desired, serve them with broth containing herbs and aromatic spices. The finished dish can now be served.