Classic Uzbek dumplings with meat

Sift the flour into a large bowl. Make a well in the center and break an egg into it. Using a spatula or spoon, beat the egg until it combines with the flour. Add salt and 1 tbsp. l. vegetable oil, pour in water.

Start kneading the dough with a spatula until a sticky mass forms in the center of the bowl. Then knead into a stiff dough, collecting flour around the edges of the bowl. Dust the work surface with flour, turn out the dough and continue kneading vigorously for another 5 minutes. Form the dough into a ball, return to the bowl, cover with cling film and leave warm for 20-30 minutes.

Prepare the minced meat. Pat the lamb dry with paper towels. Cut the meat into slices 5-6 mm thick and place on a board. Using a heavy knife, chop the meat into small cubes. Also chop the onion and lightly crush it with your hands. Cut the tail fat into cubes with a side of 5 mm. You can pass the meat and tail fat through a meat grinder with a large grid.

Finely chop the cilantro leaves. If the stems are not tough, chop them along with the leaves. Very young and tender cilantro can be chopped even together with the roots, having first washed them well from the ground.

Place meat, tail fat, onion and herbs in a bowl. Crush the cumin in a mortar or simply crush it with the flat side of a knife. Salt the minced meat, season with cumin, coriander and black pepper and mix thoroughly.

Remove the dough from the bowl, place it on a floured work surface and knead again, divide into 4 parts. Form one part into a roll with a diameter of 2 cm, return the rest of the dough to the bowl and cover with film so that it does not dry out.

Cut the dough roll into pieces 2 cm long. Roll each into a flat cake 2 mm thick. Place 1-1.5 tbsp in the center of the cake. l. fillings. Lift opposite edges of the dough and pinch tightly in the center. Lift the free ends of the dough up and pinch in the center (you will get four open “ears” from which the minced meat can be seen). Now pinch the dough on the “ears” from the center to the edges. Connect two adjacent “ears” and pinch tightly.

Pour water into the pressure cooker pan, place over high heat and bring to a boil. Grease the tiers of the pressure cooker with the remaining vegetable oil. Freely arrange the prepared manti. Place the tiers in a pressure cooker with boiling water.

Reduce heat to medium. Steam the manti for 40 minutes. Check readiness - remove the lid and touch the manti. If the dough sticks to your finger, close the pressure cooker with a lid and continue cooking for another 5-10 minutes. Place the finished manti on plates, brush with butter and serve immediately.