Russian Manti

Ingredients for 5 servings:

• 2 eggs
• 400 ml water
• 1 kg flour
• 1 kg minced meat, mixed
• 5 onions
• 80 g butter
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Mix eggs, water, and flour into a dough. Gradually add the flour until the dough becomes smooth and no longer sticks to your hands. Knead the dough well. It should be elastic so it can be rolled out easily. Cover the dough and let it rest at room temperature for about an hour. Finely slice the onions (do not chop them!). Mix the minced meat and onions and season well with salt and pepper. Be sure to knead the filling thoroughly with your hands! This ensures that the onion juices mix well with the meat. This makes the filling soft and moist. Roll out the dough and cut out a round shape (10-12 cm in diameter). Place some meat filling on each dough circle and place a knob of butter on top. To form manti, first fold the dough up on both sides and glue them together in the middle to a length of about 3 cm. Then fold up the ends and join them across the middle (in a T-shape). Finally, press the ends together firmly. Brush the bottom of the steamer with oil to prevent the manti from sticking. Spread the manti on the bottom and steam for about 40 minutes. Serve the manti immediately with sour cream and, if desired, ketchup.