Uzbek manti

• Prepare everything necessary.
  

Dough

• Sift flour into a bowl, add salt, pour in water.
  350 g flour, ½ tsp salt, 140 ml water
  
• Knead the dough that does not stick to the hands. Adjust the amount of flour as needed, you may need more or less. Leave the dough for half an hour, covered with plastic wrap to prevent it from drying out.
  

Filling

• For the filling, cut the beef and fat into as small pieces as possible with a knife. Put in a bowl.
  300 g beef, 100 g fat
  
• Add diced onions, salt, and cumin.
  150 g onion, ¼ tsp salt, ¼ tsp cumin
  
• Mix with hands, crushing the mince so that the onion starts to give juice. This will make the filling more fragrant.
  

Making Manti

• Roll out the dough to a thickness of 3 mm. Cut out round blanks with a diameter of 8-10 cm.
  
• Put a teaspoon of meat filling on each. Gather the edges upwards, forming and pinching the pleats. It’s harder to describe this than it actually is, once you start doing it, everything will become clear.
  
• Form all the blanks in this way.
  
• Grease the steamer or steaming device with vegetable oil so the manti do not stick. Place them so they do not touch each other.
  vegetable oil
  
• In a pot, bring a small amount of water to a boil, place the container on top. Cover with a lid. Steam over low heat for 30 minutes.
  
• Uzbek manti are ready. When serving, sprinkle with green onions, offer sour cream.