Manty with Meat and Mushrooms
by Editorial Staff
A variation on the theme of Uzbek cuisine. Homemade manti in a double boiler.
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 h 20 mins |
| Course | Side Dishes |
| Cuisine | Asian |
| Servings (Default: 1) |
Ingredients
- For the test:
- Warm water - 100 ml
- Flour - 2 cups
- Egg - 1 pc.
- Salt to taste
- Melted butter - for lubrication
- For filling:
- Pork fillet - 260 g
- Mushrooms - 160 g
- Butter - for frying
- Small onion - 1 pc.
- Garlic - 1-2 cloves
- Salt to taste
- Pepper to taste
- Spices to taste
Directions
- Sift flour. Pour water into a bowl, add an egg.
- Gradually pour out the flour, knead the dough so that it does not stick to your hands. Cover the dough with a towel and set aside.
- Finely chop the meat, chop the onion.
Finely chop the meat, chop the onion. - Melt butter in a frying pan, add mushrooms, add a little salt (you can add mushroom seasoning), squeeze out the garlic. Fry until golden brown.
- Add meat and onions to the pan. Add seasonings, salt.
- Fry the meat until golden brown.
- Melt a little butter in a bowl to grease the dough and manti.
- Roll out the dough into a "sausage", cut into 8 pieces. Prepare a steamer - grease the molds with oil. Roll out each part of the dough into a circle 3-5 mm thick, 8-10 cm in diameter. Lightly grease with oil, put the filling 1-2 tablespoons, you can add fresh herbs.
Roll out the dough into a - Blind the manti and put in the mold. Smear a little more butter on top of the manti with meat and mushrooms. Cook manti with meat and mushrooms for 40-60 minutes.
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