Manti (Russian dumplings)
Easy-to-make manti: a straightforward recipe for delicious dumplings with a spicy mince filling and aromatic sauce
Servings: 4
Calories: 648kcal
Equipment
- Thermomix
- Spatel
- Large bowl
- Rolling Pin
- Knife
Ingredients
For the dough:
- 200 g Water
- 400 g Flour
- 1 Tsp Salt
For the filling:
- 500 g Minced meat Mixed or beef
- 250 g Onions
- 1 Tsp Salt
- 1 Tsp Black pepper
In addition:
- 700 g Water
For the sauce:
- 200 g Mushrooms
- 20 g Olive oil
- 1 Tsp Ajvar mild
- 1 Can Chopped tomatoes 400 g
- 100 g Heavy cream
- 1 Bay leaf
- 1 Tbsp Sugar
- Salt To taste
- Black pepper To taste
Instructions
Preparation of the dough:
- For the dough, put all the ingredients into the mixing bowl and 3 min. / Knead dough stage. Knead the dough into a ball, cover and leave to rest for 30 - 60 minutes (or longer). The resting time promotes the formation of gluten, which gives the dough elasticity and structure. This makes it easy to roll out the dough afterwards.
Preparation of filling:
- Meanwhile, prepare the filling. Peel and quarter the onions and place in the mixing bowl. 5 sec. / Chop level 5 Then push down with the spatula and repeat the process 1-2 times until the onions are fine enough.
- Then add the minced meat, season with salt and pepper and 1 min. / Mix dough stage.
- Note: Do not put the minced meat into the mixing bowl in one piece, but break it up a little beforehand.
Preparation of the sauce:
- Now you can continue with the preparation of the sauce. To do this, rinse out the mixing bowl, clean the mushrooms, cut off the stem ends and slice.
- Place the mushroom slices in the mixing bowl with the oil and ajvar and 7 min. / 100° / anticlockwise rotation / steam at gentle stirring level.
- Then add the tomatoes, heavy cream, bay leaf, sugar, salt and pepper to taste and 12 min. / 100° / anticlockwise rotation / cook at gentle stirring speed.
- Transfer the finished sauce to a pan and reheat before serving.
Completion:
- Roll out the dough thinly with a rolling pin on a lightly floured work surface into a large rectangle and cut into squares measuring approx. 6 x 6 cm.
- Place about 1 tbsp of minced meat filling on each square. Then seal the manti as shown in the pictures:
- Press the opposite sides of the square together to create a kind of bag. Then take the two ends on the left and right side and press them together. This creates a well-sealed pastry pocket that encloses the filling.
- Then brush the Varoma® container and Varoma® tray thinly with sunflower oil (to prevent the dumplings from sticking) and place the manti inside.
- Roughly rinse the mixing bowl and fill with 700 g of water. Place the Varoma® container and Varoma® insert base on top, close with the lid and steam the manti 30 min. / Varoma® / level 2.
- Serve with the sauce.
- Note: Manti can also be served with sour cream and pepper instead of sauce. This is also typical of this dish.
Notes
- If you like the sauce thicker, you can add a little cornflour.
