Ingredients
Dough
- 3 cups all-purpose flour
- 1 cup water (adjust as needed)
- 1 tsp salt
- 1 egg (optional, for richer dough)
Filling
- 500g ground beef or lamb (or a mixture)
- 2 medium onions, finely chopped
- Salt and pepper, to taste
- 1 tsp ground cumin (optional)
- 1 small potato, finely diced (optional)
To Serve
- Sour cream or yogurt
- Chopped fresh herbs (like dill or parsley)
- Melted butter with garlic (optional)
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the flour and salt. Add water slowly, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 5–10 minutes until it becomes smooth and elastic.
- Cover the dough with a cloth or plastic wrap and let it rest for 30 minutes. This will make it easier to roll out.
Step 2: Prepare the Filling
- In a separate bowl, combine the ground meat, chopped onions, salt, pepper, cumin, and diced potato if using. Mix well. The filling should be well-seasoned, as the dumplings are often eaten without a sauce.
Step 3: Roll Out the Dough
- After the dough has rested, divide it into small balls about the size of a walnut.
- Roll each ball into a thin circle, around 3–4 inches in diameter.
Step 4: Fill and Shape the Manti
- Place about a tablespoon of filling in the center of each circle.
- Fold the dough over the filling, pinching the edges together to form a tight seal.
- Shape each dumpling according to the traditional style. Classic manti are shaped either into squares or bundles with the ends pinched at the top.
Step 5: Cook the Manti
- Traditional manti are steamed, so arrange them on a lightly greased steamer tray, leaving some space between each one.
- Steam for about 30–40 minutes, or until the dough is cooked through and the filling is juicy and tender.
Step 6: Serve
- Serve manti hot, topped with a dollop of sour cream or yogurt and a sprinkle of fresh herbs. You can also drizzle melted butter with garlic over the top for extra flavor.
Tips
- Make sure the dough is not too thick, as it can become chewy. Aim for a thin but strong layer.
- To prevent sticking, grease the steamer trays lightly.
- Some people add a splash of water to the filling for extra juiciness.
Enjoy your homemade manti! Let me know if you need help with any of the steps.