Manti Rosochki

1. Stage

Knead a stiff dough from the flour, eggs, salt, water, and vegetable oil. Cover it with cling film and let it rest for 30 minutes. You may need a little more or a little less flour. For the number of ingredients I took twice as much as specified in the recipe. I always send some of the preparations to freeze. Such preparations are very helpful when unexpected guests show up on the doorstep)))

2. Stage

We divide our dough into small portions, preferably equal, to make it easier to roll out.

3. Stage

Pass the meat through a meat grinder. Add finely chopped onion, softened butter, salt, pepper and water to taste and knead the stuffing. Roll out the dough into a thin layer, cut the ends to give a rectangular shape and cut into 3-4 cm wide strips.

4. Stage

Place a tablespoon of stuffing on a strip of dough and distribute along the length.

5. Stage

Pinch the dough about every 1.5 cm.

6. Stage

Then roll up the resulting sausage of dough with meat in a snail. Hide the tip of the dough at the bottom.

7. Stage

We put our manty rosettes on a board dusted with flour.

8. Stage

We send part of the blanks on a board to the freezer. And part of them we send to the steamer. Boil manty rosettes for about 40 minutes. To prevent the dough from sticking and tearing when we take it out of the steamer, you need to grease the cookware with vegetable oil.

9. Stage

And, of course, bon appetit!

10. Stage

Rose mantas would be a perfect pairing with a vegetable patch.