Central Asian Steamed Beef and Onion Manti

What you need

• 500 g (4 cups) all-purpose flour, plus extra for dusting
• 1 egg
• 200 ml (3/4 cup + 1 tbsp) water, lukewarm
• 1 tsp salt, for the dough
• 600 g (1 1/4 lb) ground beef, coarsely ground, about 20% fat, or beef chopped into small dice
• 3 onions, large, finely diced
• 1 1/2 tsp salt, for the filling
• 1 tsp black pepper, freshly ground
• 1 tsp ground cumin
• 30 g (2 tbsp) butter, cut into small cubes
• 1 tbsp vegetable oil, for the steamer
• 250 g (1 cup) plain yogurt, for serving

Method

Restated from the original video

1. 1

   Mix the flour, egg, water and the dough salt into a stiff dough. Knead until smooth, 8-10 min, then cover and rest for 30 min.

2. 2

   In a bowl, mix the beef, onions, filling salt, pepper and cumin with your hands until the onion juice is absorbed, about 2 min.

3. 3

   Divide the dough in two. Roll each half on a floured surface as thin as you can, about 1-2 mm.

4. 4

   Cut the sheets into squares about 10 cm (4 in) across.

5. 5

   Put a heaped tablespoon of filling in the middle of each square and press a cube of butter on top.

6. 6

   Lift two opposite corners over the filling and pinch them together. Do the same with the other two corners, so the top forms a cross.

7. 7

   Pinch the four open seams shut, then join each pair of neighbouring corner tips so the dumpling is fully sealed.

8. 8

   Brush the steamer tiers with the oil.

9. 9

   Set the manti on the tiers with space between them.

10. 10

    Steam over boiling water, covered, until the dough is tender and the filling is cooked through, 40-45 min. Top up the water if needed.

11. 11

    Serve hot with the yogurt and a little more pepper.

Imported from povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.