Manti are dumplings, popular in Kazakhstan, Central Asia and South Caucasus, usually made with lamb or beef.
– 2 cups flour
– 1/2 tsp salt
– 2 eggs
– 1 large onion
– 300g ground beef
– Salt and pepper, to taste
– 3 tbsp vegetable oil
– 1 tbsp red pepper flakes
– 1 tbsp minced garlic
– Plain yogurt or sour cream, for serving
1. In a mixing bowl, add water to the flour. Add salt and eggs, mixing well with your hands. Form a soft dough. Cover and set aside for at least 30 minutes.
2. Combine chopped onion, ground beef, salt, and pepper. Mix well.
3. Divide the dough into two portions and roll it very thin. Cut the rectangle into 2-inch squares.
4. Place about 2 tsp of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top.
5. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking.
6. Heat the oil and red pepper flakes in a small skillet over low heat for a minute. Remove from the heat and keep warm.
7. Stir the minced garlic into the yogurt and set aside.
8. Cook the manti in a boiling salted water over medium-high heat for 20-25 minutes. Drain well.
9. Divide the manti among plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.