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Manti with potatoes
1 serving
knead the cool dough and leave it to stand for 30 - 40 minutes, covered with a wet towel. then knead to a uniform consistency, roll out into thin flagella and cut into small pieces weighing 20 g, which are rolled into a thin circle with a diameter of 10 cm. To make minced meat, cut raw potatoes into small cubes, add finely chopped lard, raw onions, peppers and salt. put the mince on the middle of the dough circle, the edges of which are pinched. steam the manta in a cascade for 30 - 40 minutes. when served, pour sour cream or oil on the table
knead the cool dough and leave it to stand for 30 - 40 minutes, covered with a wet towel. then knead to a uniform consistency, roll out into thin flagella and cut into small pieces weighing 20 g, which are rolled into a thin circle with a diameter of 10 cm. To make minced meat, cut raw potatoes into small cubes, add finely chopped lard, raw onions, peppers and salt. put the mince on the middle of the dough circle, the edges of which are pinched. steam the manta in a cascade for 30 - 40 minutes. when served, pour sour cream or oil on the table
flour - 350 g, water - 120 g, vegetable oil - 20 g, potatoes - 800 g, lard - 100-150 g, onions - 200 g, sour cream to taste, pepper to taste, salt to taste
