This recipe requires a multi-level steamer but for those of you that don’t have one, I will soon be posting a recipe for pan-cooked manty 🙂
Steamed Dumplings (Manty)
For the dough
- 500 g flour
- 1 teaspoon salt
- 200 ml water (approx)
For the filling
- 1 kg minced beef or lamb
- 1 onion, minced
- 4 potatoes, peeled and cut into small cubes (optional)*
- 4 tablespoons water
- ground black and red pepper
For the yogurt sauce
- 200 g plain yogurt
- 1 garlic clove, grated
- 1 pinch dried mint
- 1 pinch ground red pepper
To prepare the filling, mix together the meat, onion, potatoes and water. Season with salt and ground black and red pepper.
To make the dough, combine the flour and salt in a bowl. Add a small amount of water at a time and knead until you have a hard dough. Divide the dough into 2 balls. Keep one ball covered while you roll out the other ball on a lightly floured surface to a thickness of about 2 mm (1/16 inch). Fold the sheet in a zig-zag manner and slice the strip into squares. Unfold each square, stack the strips on top of one another and slice into squares again.
Spread the square sheets and place about a tablespoon of the filling in the center of each square. To seal the dumplings, take two opposite corners of the square and pinch them together in the middle. Repeat with the other two corners and then pinch the adjacent corners together.
Fill the steamer pot with water and bring to a boil. Grease the steamer tiers with butter and place the dumplings in the steamer with a bit of space between them. Stack the steamer tiers on top of the boiling pot, close the lid and steam for 25-30 minutes.
Meanwhile, prepare the yogurt sauce. Grate a clove of garlic over a bowl of yogurt. Add the dried mint and ground red pepper and mix well.
When the dumplings are ready, transfer them to a serving dish and serve with the yogurt sauce.
*If you choose to have the potatoes in the filling, you can reduce the amount of meat. You can also use pumpkin instead of potatoes.