Manti
Ingredients: Dough: ~130ml of warm water 1 teaspoon of salt ~360 g of flour (depending on the humidity level of the flour) 1 egg Filling: 450g of minced meat mix 1 finely chopped onion 2 cloves of garlic 1 teaspoon of pepper 1 teaspoon of ground ginger 2 tablespoons of soy sauce 1/2 teaspoon of salt (add to taste but be careful as soy sauce is already salty) Sauce for serving: 1 small onion sliced thinly 3 teaspoons of tea with sugar 2-3 tablespoons of vinegar 2 tablespoons of soy sauce
To prepare these delicious steamed stuffed pasta, we need to start by making a supple and elastic dough, which will form the base of our recipe. In a large bowl, we combine 500 grams of wheat flour with a teaspoon of salt. The flour should be of good quality, ideal for achieving a fine dough. We gradually add about 200 ml of warm water and a beaten egg, continuously mixing with a fork or by hand until the ingredients begin to come together. We continue to knead the dough for 10-15 minutes until it becomes smooth and elastic. We then let it rest, covered with a damp towel, for 30 minutes.
Meanwhile, we take care of the filling. We peel a large onion and a clove of garlic, then chop them finely. This will add an intense and savory flavor to our pasta. In a separate bowl, we combine the onion and garlic with 400 grams of minced meat (pork, beef, or a combination) and mix well. To enhance the flavors, we add salt, pepper, and, if desired, a little dill or freshly chopped parsley. It is essential to taste the filling to ensure it has enough salt and spices.
After the dough has rested, we divide it into two equal parts. We roll out each piece on a floured surface, obtaining a thin sheet. Using a whiskey glass, we cut circles from the dough. On each circle, we add a dollop of filling, then fold the dough, first over the filling, and then joining the four corners of the circle by folding and pressing, creating a sort of package. It is important to ensure that the filling is well sealed inside the pasta.
We prepare a pot with a special steaming rack, in which we put water, making sure it does not touch the steam rack. We place the formed pasta on the steam rack, covering everything with a tight lid. We let it steam for 15-20 minutes, until the dough becomes slightly transparent and the filling is cooked.
We serve these pasta hot, with tomato sauce or sour cream sauce on the side, for an extra flavor boost. Enjoy and savor every bite!
