Manti

Ingredients for 6 servings:

• 500 g flour
• 2 m.-sized eggs
• 2 tsp salt
• n. B. water
• 1 kg minced meat
• 2 onions
• salt and pepper
• some oil (sunflower oil)
• n. B. Water for steaming

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Russian specialty, very juicy

Make a pasta dough from the first four ingredients. Season the minced meat and mix in the diced onions. Mix everything well with your hands. Now roll out the dough, not too thin. Use a knife to cut squares from the rolled out dough (approx. 6 x 6 cm). Now fill with minced meat. Not too much, because you still have to seal them. Seal the corners crosswise and press the open areas closed. Now seal the adjacent corners together. This creates the standard version as you know it. Otherwise, you can seal them however you like. Now put a little oil in a saucer and dip the manti briefly in the oil, then immediately place them side by side in the pressure cooker. Bring the water to a boil and steam the manti for 40 minutes. A bit time-consuming, but very tasty. You can buy a pressure cooker like this at a Turkish supermarket. The pot has 4-5 compartments with holes (for steaming) and a bottom pot for the water. The food is cooked using steam only.