AuthorOlia HerculesFirstly make the dough. Mix the egg and water together in a bowl, then gradually add the flour and mix it in well; if you feel that there isn’t enough flour, add slightly more.
Knead the dough on a well-floured work surface until it stops sticking to your hands. What you are looking for is a firm (or as we call it in Ukraine, tight), elastic dough.
Wrap the dough in clingfilm and rest in the fridge for 30 minutes to help the gluten relax.
Slice the pork into thin strips and then cut it across as finely as you can. You are basically making hand-chopped mince here.
Add the onion to the meat in a bowl, then season really well with salt, and mix thoroughly with your hands.
Divide the water dough into 2 equal pieces and roll each piece into a sausage shape. Cut each sausage into 10 x 25g pieces.
Roll each piece into a rough 12cm square. Place 1 tbsp of the meat mixture in the centre of each square and a tiny knob of the butter on top of the filling. Pull up 2 edges of the square and press them firmly together above the meat.
Do the same with the 2 others, creating an X-shape with the edges. Now join the ‘ears’ by joining the corners, turning the X shape into a figure 8 shape.
Lightly oil a steamer and pop the manty in. Steam them for 45-50 minutes, or until the filling inside is cooked. Serve with melted butter drizzled on top.
Ingredients
Directions
Firstly make the dough. Mix the egg and water together in a bowl, then gradually add the flour and mix it in well; if you feel that there isn’t enough flour, add slightly more.
Knead the dough on a well-floured work surface until it stops sticking to your hands. What you are looking for is a firm (or as we call it in Ukraine, tight), elastic dough.
Wrap the dough in clingfilm and rest in the fridge for 30 minutes to help the gluten relax.
Slice the pork into thin strips and then cut it across as finely as you can. You are basically making hand-chopped mince here.
Add the onion to the meat in a bowl, then season really well with salt, and mix thoroughly with your hands.
Divide the water dough into 2 equal pieces and roll each piece into a sausage shape. Cut each sausage into 10 x 25g pieces.
Roll each piece into a rough 12cm square. Place 1 tbsp of the meat mixture in the centre of each square and a tiny knob of the butter on top of the filling. Pull up 2 edges of the square and press them firmly together above the meat.
Do the same with the 2 others, creating an X-shape with the edges. Now join the ‘ears’ by joining the corners, turning the X shape into a figure 8 shape.
Lightly oil a steamer and pop the manty in. Steam them for 45-50 minutes, or until the filling inside is cooked. Serve with melted butter drizzled on top.