The main competitors favorite dumplings, three times, three times fatter and better fed, much tastier – the legendary Manta!
For the dough:
- flour – 220 g
- corn flour – 30 g
- egg – 1 pc
- Water – 125 ml
- Salt – 0.5 tsp
- pork – 250 g
- Beef – 250 g
- onion – 3 pieces
- Salt – 0.5 tsp
- pepper – 0.5 tsp
- Cumin – 0.5 tsp
- butter – 20 g
- potatoes – 1 pc
Sifted flour mixed with cornmeal. The salt and the egg dissolve in water and pour into the flour. Knead by hand for 15 to 20 minutes, so that it is not torn when rolling out. Form a tight, smooth ball that does not stick to hands. Leave the “rest” for 1 hour at room temperature, cover with a damp towel.
Tip: Mixing the dough, add ice water, so that it could not rubber. From the hot water dough is too sticky.
Meat wash, dry, peel from the films, and cut into small cubes.
Tip: do not miss the meat through a meat grinder, go all the juices and stuffing is dry. To the meat was easily cut into cubes, place it in the freezer for 15-60 minutes.
Onions chop with a knife until mushy state. Peel the potatoes and grate on a fine grater. Thoroughly mix the meat, onions and potatoes. Season with salt, pepper, zira. Tighten the film and leave to marinate at room temperature.
Podpylite surface with flour, roll out dough into a ball of 1 mm thickness. In the center of Put 1 tbsp filling the top slice of chilled butter and form dumplings.
Tip: If a lot of sculpting dumplings, cover them with a damp towel so that they are not dried up.
Make homepage mantyshnetsu: In a saucepan, pour water, put a bowl, and on top of the wide plate. A plate of grease with butter and place dumplings. Cook for a couple under the lid closed for 25 minutes. Ready-made dumplings out onto a plate, sprinkle with black pepper and garnish with coriander leaves. Serve with tomato sauce.