Kyrgyz Manti Recipe (Steamed and Boiled)

Make a well in the middle of the flour, add egg, salt and water and knead until it reaches a hard dough consistency.

Divide the dough into three equal parts, wrap it with stretch wrap and let it rest at room temperature for 1 hour.

Grate the carrot and fry it in oil, add the grated onion and squeeze out its juice, add the minced meat, milk, spices and parsley and knead.

Roll out one of the rested meringues on a floured counter as thin as a knife edge.

Cut the dough into 4-finger-wide squares, place a teaspoon of filling in the middle of each square.

Close two opposite edges and join the other edges to form an open bundle.

First close the different squares from both ends, and combine the closed ends to form a filled bundle of manti.

Pour half the water into the pot, place a strainer, arrange the manti and steam them for 30 minutes.

When the water, salt and oil boil in a large pot, add the manti, boil for 10 minutes, drain and remove.

Serve the manti with garlic yoghurt and melted butter.