Manti are very similar to our usual dumplings, but larger in size. They are very popular in many countries of the world, and this is justified, because the dish really turns out to be very tasty. The shapes of the blanks are varied, which looks very beautiful and appetizing.
- 500g chicken (or any other)
- 6-7pcs of medium pot
- 2 large onions
- salt pepper to taste
For the test:
- 4 eggs
- 2-3 tablespoons of water
- 1/2 tsp salt
- 3-4st flour
For watering butter
- First, knead the dough from these ingredients, and leave for 15 minutes.
- While the dough is resting, prepare the filling: chop the onion, cut the meat into small cubes, peel the potatoes, also cut into cubes.
- Mix everything by adding salt and pepper.
- Roll out the dough into a layer 2 mm thick. Cut squares out of the dough and put 1 tablespoon of filling in each square and form the manti by pinching the edges. Lubricate the resulting manti with sunflower oil, place in a mantool and cook for about an hour, if the beef is cooked for 1.5 hours.
Pour the finished manti with butter and serve.
Optionally, serve with sour cream.