Manti recipe

Steamed parcels whose filling is hand-diced lamb bound with fat-tail sheep fat and an almost equal weight of onion.

2 hours and 15 minutesmedium9 ingredients

Ingredients

• 700 g lamb shoulder
• 150 g sheep tail fat
• 500 g onion
• 500 g wheat flour
• 220 ml water
• 1 egg
• 2 tsp salt
• 2 tsp black pepper
• 50 g butter

How to make Manti

1. Knead 500 g of flour with 220 ml of water, 1 egg and 1 teaspoon of salt into a firm dough, cover it and rest it for 30 minutes.
2. Chop 700 g of lamb shoulder by hand into small dice instead of mincing it; Kazakh manti keeps the meat in pieces so it stays juicy.
3. Dice 150 g of fat-tail sheep fat very small and mix it into the meat, it melts in the steam and is what makes this a manti rather than a plain dumpling.
4. Add 500 g of finely chopped onion, 1 teaspoon of salt and 2 teaspoons of black pepper; many families also fold in diced pumpkin.
5. Roll the dough out to 2 mm and cut 10 cm squares, then put a heaped spoon of filling on each.
6. Bring the four corners up over the filling, pinch the seams shut, then join the opposite tips so the parcel is sealed.
7. Oil the tiers of a mantovarka, the multi-level steamer, and steam over boiling water for 40 to 45 minutes.
8. Brush the manti with 50 g of melted butter and serve with sour cream or an onion sauce.

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