Mongolian Manti with a Tomato Sauce

Name: Mongolian Manti with a Tomato Sauce
Yield: Serves 6–8
Cuisine: Mongolian
Ingredients: 225 g plain flour, plus extra for dusting; 1 egg, lightly whisked; 4–5 tbsp water; 350 g lean lamb mince; 1 red onion, coarsely grated; a handful of flat-leaf parsley finely chopped; 500 g fresh plum tomatoes; 50 g unsalted butter; 1 large garlic clove, finely chopped; 1 tsp caster sugar; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; a small handful of basil leaves, roughly torn

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

Manti are an ancient Mongolian dish, known in Turkey as a sort of dumpling. When I first tasted them in Istanbul I knew I had to try to reproduce them.

Ingredients

225 g plain flour, plus extra for dusting
1 tsp sea salt
1

Asia
Mongolia
Main course

Method

Sift the flour and salt into a mixing bowl. Make a well and add the egg. Fold the flour into the egg using a wooden spoon and gradually add the water until you have a non-sticky dough (you may not need to use all the water). Use floured hands to gather the dough into a ball and knead on a floured surface for 5–8 minutes, or until smooth and pliable. Cover with cling film and leave to one side t