Correct Manti with Lamb

Those who have eaten the right manti at least once will never eat a frozen semi-finished product from a nearby store. After all, manti is not only delicious food, it is an event. First you need to cook them, and then wait almost an hour more, inhaling the intoxicating aroma that spreads from the mantle throughout the house. And when, because of this smell, there is no strength to wait and endure, the ready-made manti are transferred to the dish. And then, burning your hands, you can bite off the first piece.

Ingredients

• 400 g lamb
• 200 g fat tail fat
• 2 large onions
• 1 tsp ground cumin
• salt
• freshly ground black pepper
• 2 cups of flour
• 100 ml cold water
• 1 egg
• 1 tsp salt
• vegetable oil for lubricating the mantle
• melted butter
• sour cream or katyk
• garlic

Directions

1. Cut the meat into thin slices 5 mm thick, then into strips of the same width and finally into small cubes. Cut the fat tail as well.
2. Peel the onion and cut into very small cubes. Place the onion in a bowl, add a little salt and mash to make the juice stand out. Mix meat with onions, salt and pepper, season with cumin. Leave while the dough is preparing.
3. Sift the flour into a large bowl, make a depression in the center. Mix the egg with salt and cold water and pour into the well. Start kneading the dough with a fork, adding flour from the edges to the center. When all the liquid is mixed with the flour, start kneading the dough with your hands until it is firm and elastic. Roll the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
4. Roll out the dough into a thin layer 2 mm thick and cut into 12 cm squares.
5. Place about 1.5 tbsp in the center of each square. l. fillings. Gather the corners of the dough from above and pinch, then close the side holes on the four sides - you get a square with "cross" seams. Connect the ends of the four corners in pairs - from above the seams will resemble a figure eight.
6. Prepare a steamer or mantle. Lubricate the baskets with vegetable oil (if you use a bamboo steamer, it is better to put slices of chopped carrots under the manti - so the manti will not stick to the bottom. Put the manti in baskets at a short distance from each other and place the baskets on the base with boiling water. Cover and cook 40 min.
7. Turn off the heat and leave the manti in the basket for 3-5 minutes to dry out the dough a little - this will make it easier to transfer them to the dish. Transfer the manti to a dish and brush with melted butter. Serve with sour cream or katyk mixed with finely chopped garlic.