Steamed Beef Manti in a Pressure Cooker

Manti is a hearty, juicy and very tasty dish! Manti are a traditional meat dish of Kazakh cuisine, but they are also loved in our country. They look similar to dumplings, but are slightly larger. The main difference between this culinary recipe is that they are steamed.
cook time: 1h 35 min
Ethan Rowley
Steamed Beef Manti in a Pressure Cooker

Nutrition Facts (per serving)

246
Calories
14g
Fat
18g
Carbs
13g
Protein

Ingredients (8 portions)

Basic:

Onion 4 pc
Salt to taste
Ground black pepper 1 tsp
Wheat flour (in\c) 500 g
Water 0.3 cup
Bay leaf (or 3) 2 pc
Vegetable oil 2 tbsp
Peppercorns (or 5) 3 pc
Fillet of beef 1 kg
Salo (fat tail) 100 g

Recipe instructions

Step 1

Step 1
In this recipe I want to tell you how to cook steamed manti from beef. So, letʼs prepare the dough. To do this, mix flour with one teaspoon of salt and a glass of water. Knead the dough into a tight dough, form a bun, wrap it in cling film so that it does not dry out, and let it stand for 10-15 minutes.

Step 2

Step 2
Preparing the filling for the manti. We clean and chop the onion.

Step 3

Step 3
You can use any meat for minced meat, but, of course, the best product is beef or lamb. We cut the meat into very small pieces or grind it in a meat grinder with a large grid. Add onion and black pepper. You can also add a little cold water to the minced meat to make it juicy. I sometimes make my own mince and sometimes buy it pre-made (if itʼs fresh) from my local butcher shop.

Step 4

Step 4
Roll out the finished dough into a sausage, divide it with a knife into balls the size of a nut. Then we roll the balls into thin flat cakes and put our minced meat and lard on them.

Step 5

Step 5
We pinch the edges, picking up the dough from all sides and gathering it.

Step 6

Step 6
We leave the middle open, as shown in the photo. We place the finished manti on manty sheets with holes, greased with vegetable oil. Pour water into the bowl of the matnyshnitsa, add salt, black peppercorns and bay leaf. Close the manti cooker with a lid and steam the manti for 40 minutes after boiling. Sprinkle the finished dish with black pepper and decorate with herbs. Manti are served in porcelain bowls, or with broth.

Additional rubrics

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