How to cook manti

Manti - dough stuffed with meat, steamed - a traditional Asian hot meat dish. In the Far East are preparing dumplings with pumpkin. We suggest that you try this wonderful recipe.

Ingredients

• 0.5 kg pumpkin (pulp)
• 700 g lamb
• 1 egg
• salt
• 0.5 kg of wheat flour
• 200 ml water
• 300 g of beef
• 6 bulbs

Cooking

Prepare the stuffing. Beef and mutton chop very finely. Pumpkin cut into small cubes, chop onion. Salo cut pieces the size of large beans, add to the meat along with the onion and pumpkin. Season with salt and pepper. Stuffing mix well.

Flour, egg and water in a saucepan, mix and knead very stiff dough. Form small balls of it, then roll them in the cake thickness of about 2 mm. From stuffing and shape beads (1 table. Spoon) and place one in the center of each cake.

Thumb and forefinger pull the dough from the edges to the middle and connect, tightly clutching the seam. Turn one of the manta rays disclosed to the parties themselves. Take the dough over the edge and pull up to the seam to close the stuffing. Zaschepit. All repeat on the other side.

Take the dough for sticking with one edge corners, pull them together and blind sides. Repeat with the other hand. Grid steamer grease with butter. Steamers can be made out of the pan and a metal colander, suitable in size, putting a colander over a pan and cover with lid. Lay the dumplings so that they do not touch, sprinkle with cold water and simmer, covered for 40 minutes.

Serve with sour cream, adzhika, tkemali or tomato sauce.