Manti in a frying pan

The dish is completely homemade, so let's start by kneading the dough. In a deep bowl, sift the flour, add cold water and salt. Mix the products with a fork, and then with your hands. We continue kneading on the table, previously sprinkled with a small amount of flour. If the dough turns out to be too dense or vice versa, sticks to the hands, add quite a bit of water or flour.

Although the dough for manti is not yeast, he definitely needs rest. Rolls the dough into a ball, cover with a damp cloth and leave for an hour to rest. During this time, the internal process will make the dough soft, pliable and the manta rays are well molded.

While the dough is stabilizing, we prepare the filling. Peel potatoes and onions, wash and dry well. Cut the potatoes into small cubes, and chop the onion and cabbage as small as possible.

We use ready-made minced meat, preferably an assortment of pork and beef. If desired, you can take a single variety or even completely replace it with chicken. If it is decided to cook the minced meat yourself, we wash the meat, cut it into small pieces and pass it through a meat grinder.

Combine the minced meat with potatoes, onions and cabbage, add salt and ground pepper to taste. Mix well to evenly distribute the ingredients.

Roll the rested dough into a thick sausage and cut into pieces. We roll out each piece into a flat cake, the approximate thickness is 2 mm.

In the middle of each tortilla we spread a tablespoon of filling and wrap the manti. We put the frying pan on the fire, add a little vegetable oil As soon as the surface is well warmed up, spread the manta rays. Lightly fry, pour water and cover with a lid. We cook manti for about 25-35 minutes.

We serve manti in hot form, adding sauce to the dish. Before serving, I wash the green onions and dill with running water, dry them, chop them finely and sprinkle the finished dish.

Bon appetit!