Baked Open Manti with Kefir and Sour Cream Sauce
by Editorial Staff
Baked open manti is a great option for a hearty dish that will appeal to everyone who loves fried dumplings. The kefir dough is very simple. The filling is minced meat mixed with onions and herbs. Open manti is not difficult to form. They are baked in the oven. It turns out very tasty! Especially with kefir sauce, sour cream, herbs and garlic.
Servings: 5
Cook: 2 hours (your 45 minutes)
Ingredients
For the dough:
- Kefir – 200 ml (1 glass)
- Flour – 450 g
- Salt to taste
- Vegetable oil – for lubricating the mold
For filling:
- Minced meat – 500 g
- Bulb onions – 1 pc. (about 70 g)
- Butter – 60 g
- Parsley (greens) – 6 branches
- Salt to taste
- Ground black pepper – to taste
For the sauce:
- Kefir – 100 ml
- Sour cream – 50 g
- Garlic – 1 clove
- Parsley (greens) – 3 branches
- Salt to taste
Directions
- For the dough in a bowl, combine 200 milliliters of kefir, salt and sifted flour.
- Knead a soft dough. Cover the dough with cling film and leave on the table for 20 minutes.
- Peel and chop the onion. I just grated the onion on a coarse grater.
Add the onion to the minced meat. - Rinse the parsley, dry, chop and add to the minced meat with onions. Season with salt and pepper.
- Stir until smooth. If the minced meat is steep, then add a little water.
- Sprinkle flour on the work surface and roll out the dough into a 0.5 cm thick layer.Cut the dough layer into 4×5 cm rectangles.
- Divide the minced meat into dough pieces.
- Blind the edges of the dough together, leaving the middle open.
- Fold the corners in different directions and press down.
- Blind all open manti like that.
- Turn on the oven to heat up to 180 degrees.
Grease a baking dish with vegetable oil and put the open manti there.
Place a piece of butter in the middle of each piece. - Place the uncovered manti in a hot oven and bake for 10 minutes.
- Take out the mold and pour in boiling water. The water should reach the middle of the manti.
- Return the mold to the oven and bake the manti for another 30 minutes, until the liquid has completely evaporated.
Remove the manti from the oven. - For the sauce, combine 100 ml of kefir and sour cream. Peel the garlic and grate on a fine grater. Rinse the greens, dry and chop finely. Add garlic and herbs to kefir and sour cream. Salt and mix everything.
- Arrange the oven-baked open “manti” on plates and serve immediately with kefir and sour cream sauce.
Bon Appetit!
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