Manty

Manty - Russian Pelmeni Recipe

How to Cook & Prepare Manty:

(Uzbek Steamed Pasties)
500 g fat mutton 3-4 tblsps butter
3-4 onions salt and pepper to
50 g fat of lamb tail taste
150 g sour cream

Chop the mutton into pieces the size of a pea, shred the onion thin, add ground red pepper and salt and combine thoroughly. Finely dice the lamb tail fat. Roll dough into a large thin cake and cut 10 X 10 cm squares. Place a tablespoonful of farce and diced tail fat on each square. Fold diagonally and pinch corners and edges so that the manty are oblong in shape. Butter the plate of a kettle for steaming and arrange the manty on it. Sprinkle them with cold water and steam for 45 minutes. Remove the manty with a metal paddle or spatula and brush with butter. Serve in hot meat broth.

Make the dough as follows: sift 500 g flour; beat 2 eggs, and 1 cupful of water and salt to taste; work this mixture into the flour and knead until smooth. Cover and set aside for 10 minutes

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	Baked Pelmeni		Vareniki or Ukrainian Pelmeni