Step-by-Step Manti Recipe for Multicooker from Barnaul
Manti with meat and potatoes are not just a dish; it«s a whole tradition that comes from the East. It»s the perfect option for those who appreciate hearty yet light food. A resident of Barnaul has shared her proven recipe.
For the filling and dough you will need:
Young medium-sized potatoes — 5-7 pieces
Fatty boneless beef pulp — 900 grams
Large onion — 2 pieces
Ground black aromatic pepper — about half a teaspoon
Chicken eggs — 3 pieces
Salt — to taste, both for the dough and the filling
Drinking water — 100 ml
Fresh dill — a small bunch
Sifted wheat flour — about 1 kg
Preparation of the meat filling:
Manti turn out especially tasty with various types of meat, but for this recipe, we have chosen fatty beef. The meat needs to be washed, membranes removed, and passed through a meat grinder along with the onion. While the mince is being prepared, let«s deal with the vegetables and herbs. It»s important to use fresh, young products for the best taste. Peel the potatoes and cut them into small cubes (approximately 5x5 mm). Finely chop the dill. Mix all prepared ingredients in one bowl, add aromatic pepper and salt to taste.
Preparation of the dough:
The dough for these products is prepared the same way as for pelmeni (Russian dumplings). Beat the eggs, add water, salt, and flour. Knead a thick dough and leave it under plastic wrap for half an hour.
Forming the products:
On a surface sprinkled with flour, lay out half of the dough and roll it out into a thin layer. Using a glass or mug with a diameter of about 8 cm, cut out circles. On each circle, place about two tablespoons of filling. Carefully pinch the edges of the dough crosswise, forming round semi-finished products.
Thermal processing:
For cooking in a multicooker, use the «Steam» mode. Grease the steaming rack with vegetable oil, place the formed products on it, and put it in the multicooker, having first poured water into the bowl. Cook for about 35-38 minutes.
