Beef manti in a steamed mantovark

Step-by-step cooking

1. Step 1:

   

   In this recipe I want to tell you how to cook steamed manti from beef. So, we prepare the dough. To do this, mix the flour with one teaspoon of salt and a glass of water. We knead a tight dough, form a bun, wrap it with cling film so that it does not curl, and let it stand for 10-15 minutes.

2. Step 2:

   

   Prepare the filling for manti. Peel and chop the onion.

3. Step 3:

   

   You can take any meat for minced meat, but by far the best product is beef or lamb. Cut the meat into very small pieces or twist it in a meat grinder with a large grate. Add onion and black pepper. You can also pour a little cold water into the minced meat to make it juicy. I sometimes cook minced meat myself, and sometimes I buy ready-made (if it's fresh) at a local butcher shop.

5. Step 4:

   

   Roll out the finished dough into a sausage, divide it with a knife into balls the size of a nut. Then we roll the balls into thin cakes and put our minced meat and lard on them.

6. Step 5:

   

   We pinch the edges, picking up the dough from all sides and assembling it.

7. Step 6:

   

   We leave the middle open, as shown in the photo. Ready-made manta rays are placed on sheets of mantyshnitsy with holes, greased with vegetable oil. Pour water into the bowl of the matnyshnitsa, add salt, black pepper and bay leaf. We close the mantovark with a lid and cook the manti for a couple of 40 minutes after boiling. The finished dish is sprinkled with black pepper and decorated with herbs. Manti are served to the table in porcelain bowls, you can also use broth.