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You can cook manti in a steamer or a multicooker. To make the filling as juicy as possible, you need to maintain the correct proportion of onions, meat and fat tail fat. There are some subtleties when preparing the dough: it is important to use ice water, then the dough will be flexible. Instead of lamb, you can take beef and pork.

Step 1

Prepare the dough. In a glass, beat 1 glass of ice water and an egg with a fork or whisk. Sift the flour onto a flat surface, make a well and pour in the water and egg. Knead a homogeneous, elastic dough. Then cover the dough with elastic film and leave at room temperature for 1 hour.

Step 2

Meanwhile, prepare the filling: in a bowl, mix the minced meat, onion, cilantro, salt and pepper to taste.

Step 3

Roll out the dough into a thin layer 1 mm thick. Using a glass or a special form, cut out identical circles, put the filling in the center of each and form a manti.

Step 4

Grease the steamer with soft butter or vegetable oil. Cook the manti in the steamer for 30-35 minutes.