Russian Manti

Ingredients for 6 servings:

• 1 kg wheat flour
• 2 eggs
• 200 ml water, lukewarm
• 1 kg minced pork
• 5 onions
• 50 ml oil (sunflower oil)
• salt and pepper
• Flour , for the work surface

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

Make a dough from water, eggs, flour, and 1 teaspoon of salt. Use more or less water if needed. Form the dough into a ball, sprinkle with flour, place in a bowl, cover with a tea towel, and let rest for about 30 minutes. Meanwhile, prepare the filling. Finely chop the onion. Blend the minced pork and onion until smooth, add the oil, season with salt and pepper, and mix everything together. Knead the dough again. Divide the dough into about 7 pieces. Roll each piece of dough out on a floured surface into a circle (about 3-4 mm thick). This will create a large circle, which you then cut into several squares. Fill each square with about 1 tablespoon of the minced meat filling. Then take the two opposite corners and press them together. Do the same for the other two corners. Then press the side corners together. Dip each manti in oil to prevent them from sticking together during cooking and place them in the sieve inserts. Leave about 3-4 cm of space between the mantis. Bring water to a boil in the steamer. Stack the mantis-filled sieves on top of each other, then add them to the pot of boiling water. Cover and let simmer for about 45-50 minutes. Remove the sieves from the pot and remove the mantis from the sieve one at a time, so the dough doesn’t tear. Serve the mantis immediately.