A variation on the theme of Uzbek cuisine. Homemade manti in a double boiler.

Summary

Ingredients

For the dough:

• 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

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Instructions

1. Sift flour. Pour water into a bowl, add an egg.
2. 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.
3. Finely chop the meat, chop the onion.

   

4. 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.
5. Add meat and onions to the pan. Add seasonings, salt.
6. Fry the meat until golden brown.
7. Melt a little butter in a bowl to grease the dough and manti.
8. 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.

   

9. 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.