Mants

Mants

Today, I'll introduce you a recipe for mants - excellent combination of meat and dough. It is traditional dish of people Central Asia, but Russians cook it in their own way (little difference). Mants are relatives of Italian ravioli. Usually, we cook this dish on high days and holidays.

Ingredients for dough:
flour - 1 ½ cup
water - 1/3 cup
1 egg
kefir or plain yoghurt - ¾ cup
salt - 1/2 tsp.

Ingredients for filling:
Beef or pork (you use both) - 500 g
onion - 3 cloves
slab bacon - 2 tbsp.

Step 1: Combine flour, yoghurt (kefir), egg, salt and water - make dough. Unroll from it long plait and divide it into equal parts about 20 g. Roll out these parts into circles but make edges thinner than centre;


Step 2: Make or buy minced meat. In the right way, you must cut meat yourself into small pieces - than dish will be unbelievable savoury. Add to minced meat finely diced onion, a little cold water, season salt and pepper and mix it very thoroughly. For better taste, add garlic and fine chopped greens of parsley and fennel.

Step 3: Forming mants: put our meat filling to the centre of dough circles and nip dough edges as shown in figure.


Step 4: Ready mants put on greased layers of steamer and cook about 35-40 minutes.

Step 5: Cooked mants serve with sour-cream or slice of butter.


Bon appetite!