Manti with meat

You can cook manti in both a double boiler and a slow cooker. To make the filling as juicy as possible, you need to maintain the correct proportion of onions, meat and fat tail fat. There are some subtleties when preparing the dough: it is important to use ice water, then the dough will turn out plastic. Instead of lamb, you can use both beef and pork.

1. Calories
   239,02 kcal
2. Protein
   6,76 gram
3. Fat
   14,1 gram
4. Carbohydrates
   21,21 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Wheat flour bakery

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   500 g
2. Chicken egg

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   1 piece = 60 g
3. Water

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   1 glass = 200 g
4. Salt

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   2 tsp. = 14 g
5. Mutton

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   350 g
6. Fat tail fat
   150 g
7. White onions

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   500 g
8. Black pepper ground

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   to taste
9. Vegetable oil

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   2 tbsp. l. = 34 g
10. Butter

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    optional
11. Fresh greens

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    optional

Steps:

1. 
   Pass the meat through a meat grinder or cut into very small cubes. Finely chop the cilantro and onion.
2. 
   Prepare the dough. In a glass, beat 1 cup of ice water and an egg with a fork or whisk. Sift the flour onto a flat surface, make a well and pour in the water and egg. Knead into a homogeneous, elastic dough. After this, cover the dough with elastic film and leave at room temperature for 1 hour.
3. 
   At this time, prepare the filling: in a bowl, mix the minced meat, onion, cilantro, salt and pepper to taste.
4. 
   Roll out the risen dough into a thin layer 1 mm thick. Using a glass or a special mold, cut out identical circles, place the filling in the center of each and form a manti.
5. 
   Grease the steamer with soft butter or vegetable oil. Cook the manti in a double boiler for 30-35 minutes.