>Coming to you from Kazakhstan, a Manti Recipe!
Posted on September 24, 2010 by Glutenfreeda
>We would first like to give a brief shout-out to a few stores who have recently begun carrying products from the Glutenfreeda Foods, Inc. line:
Atkinson’s Markets in Idaho are now carrying our burritos! Find them at Giacobbi Square in Ketchum, Alturas Plaza in Hailey and at the Valley Market in Bellevue!
Broulim’s will now be carrying our oatmeal and burritos. Find them on South Main street in Driggs, ID.
Dan’s Supermarkets in North Dakota are now carrying the burritos as well! Dan’s has three locations in Bismarck, two in Dickinson and one in Mandan, ND – check them out today!
We join the Peking to Paris challengers along the route between Semey and Usharal in Kazakhstan. Today, I am sharing a traditional dumpling recipe for manti (plural of manta), a typical main course from Kazakhstan, Uzbekistan and Armenia. While a truly authentic recreation of this recipe would likely include horse meat (a Kazakhstan staple), this recipe calls for ground beef or lamb instead.
3 cups all- purpose gluten free flour
1 cup water
1 large egg
1 tablespoon olive oil
1 teaspoon salt
For the Filling
250g (one-half pound) ground beef or lamb
1 large onion (chopped in very small pieces)
Salt and black pepper
2 cups plain yogurt
2-3 cloves of garlic, minced
1/4 cup water
1/2 teaspoon salt
In a large bowl, combine flour, water, egg, olive oil and salt. Kneading well to form a smooth, but not sticky, ball of dough. If it is too sticky, add more flour until the dough is smooth. Cover with plastic wrap and let stand, at room temperature, for one hour.
While the dough is standing, prepare the filling: in a medium bowl, combine chopped onion, ground meat, salt and pepper until well mixed.
Lightly dust a board or countertop and rolling pin with flour. Divide the dough into four equal sections, rolling out each piece as thinly as possible without tearing.
Cut each sheet into equal squares (about 1.5″ by 1.5″) Put a teaspoon of filling at the center of each square until you run out of dough or filling.
To fold the dumplings: fold diagonally to form a triangle. Press edges firmly together to seal the dumplings (if necessary, use a little bit of water on the inside edge to help the pieces stick together.) Take the two corners (connected by the longest, folded side) and pull together until corners overlap – pinch together (it will look like a floppy brimmed hat — see image here.)
In a large pot, boil the water and add a little bit salt, olive oil. Add the dumplings and stir, cooking for approximately 15 minutes, until the dumplings rise to the surface. Periodically test filling for doneness and be careful not to overcook. While the dumplings are cooking, prepare the yogurt sauce.
Yogurt sauce: place the minced garlic, yogurt, water and salt in a small bowl, mixing well until combined.
When the dumplings are done, drain with a slotted spoon. Serve warm with yogurt and hot pepper sauce.
Image from Anna’s Recipe Box
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