Uzbek manti

Uzbek manti

Today we will learn how to cook real uzbek manti with beef, fat, steamed. The filling is juicy and fragrant, the dough holds all the juices inside well.
5 from 1 vote
Cook Time 1 hour
Total Time 1 hour
Cuisine Uzbek
Servings 8 people
Calories 382 kcal

Equipment

  • 2 mix bowl
  • 1 chopping board
  • 1 knife
  • 1 steamer
  • 1 rolling pin
  • 1 teaspoon
  • 1 plastic wrap

Ingredients
  

Dough

  • 350 g flour
  • 140 ml water
  • ½ tsp salt

Filling

  • 300 g beef
  • 100 g fat tail fat
  • 150 g onion
  • ¼ tsp cumin ground
  • ¼ tsp salt
  • vegetable oil for greasing the mold

Instructions
 

  • Prepare everything necessary.
    Ingredients for uzbek manti

Dough

  • Sift flour into a bowl, add salt, pour in water.
    350 g flour, ½ tsp salt, 140 ml water
    Flour, salt, water in a mix bowl
  • 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.
    Dough for manti

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
    Beef and fat in a filling bowl
  • Add diced onions, salt, and cumin.
    150 g onion, ¼ tsp salt, ¼ tsp cumin
    Chopped onion, cumin, salt
  • Mix with hands, crushing the mince so that the onion starts to give juice. This will make the filling more fragrant.
    Filling for the uzbek manti

Making Manti

  • Roll out the dough to a thickness of 3 mm. Cut out round blanks with a diameter of 8-10 cm.
    Rolled dough for manti
  • 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.
    Formation of manti
  • Form all the blanks in this way.
    Molded manti rays
  • 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
    Manti rays in a mantovark
  • 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.
    Cooked manti
  • Uzbek manti are ready. When serving, sprinkle with green onions, offer sour cream.
    Uzbek manti

Nutrition

Calories: 382kcalCarbohydrates: 35gProtein: 12gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 37mgSodium: 57mgPotassium: 189mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 14mgIron: 3mg
Keyword beef, dinner, meat

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