Great mantle
Wondering what these wrappers are? These are steamed ravioli, but not the Italian ones but the way they are prepared and served in Uzbekistan. With sour milk or cream. Good apetite!
Preparation steps
- Add the flour, egg, salt and water enough to knead a smooth, firm dough. Shape the dough into a ball, cover with a kitchen towel and let it stand for 10-15 minutes.
- Knead the dough once more, shape it into a ball again, then spread it out in the shape of a bun and roll it out thinly with a rolling pin.
- Cut the dough into 10x10 cm squares or divide the dough into walnut-sized balls, then roll each ball into very thin buns.
- Prepare the meat by adding finely chopped onion (or sliced into rings), pepper, salt and dissolved in water.
- Stir the mixture well and take the meat stuffing with a larger spoon and place it on the cut dough. Place a piece of lard (the size of an almond) on top and shape into a mantle.
- Grease the "mantikaksan" steaming pot with grease, place the prepared mantas so that they do not touch, spray them with cold water and cook on steam for 40-45 minutes.
Serving
Serve by placing 2-4 pieces on a plate for each person and pouring the dish with stock or sour milk. Or put all the manta rays in a large bowl and pepper, and serve sour milk, sour cream, or wine vinegar separately.
Advice
Shape the mantles as desired, making sure to close them tightly.
