Title: Russian "Mantis" in Broth:
Categories: Russian Lamb Dumpling
Yield: 1 Servings
| 300 | g | Wheat flour |
| 2 | | Eggs |
| 80 | g | Water |
| 4 | g | Salt |
| 200 | g | Onion |
| 50 | g | Smelt lard (or anchovy |
| | | Paste) |
| 1 | g | Black pepper |
| 10 | g | Oil to grease a bowl |
| 800 | g | Minced lamb meat filling: |
| 80 | g | Lard (manteca) |
| 42 | g | Black pepper |
| 350 | g | Onion |
| 152 | g | Salt |
| 30 | g | Green onion garnish |
"Mantis" (pronounced "mahn-teas") in broth: Take 300 g of wheat flour, 2
eggs, 80 g water, 4 g of salt, 200 g onion, 50 g of smelt lard (anchovy
paste if you can't find smelt lard), 1 g black pepper, 10 g oil to grease a
bowl, 800 g of minced lamb meat filling: 80 g of lard (manteca), 42 g of
black pepper, 350 g of onion, 152 g of salt, 30 g of green onion garnish.
Preparation of filling: mince loin of lamb, add eggs, lard, onion, salt,
pepper and green onion, and thoroughly mix. Prepare dough from flour,
water, eggs and salt. After 30-40 minutes, roll it into thin, flat layers
(about 50 g) and place filling on each layer, then roll the filling into
the ready made "manti". Grease a bowl with oil and place "mantis" side by
side and steam for 35 minutes. Place cooked "mantis" in meat broth and
garnish with chopped green onion. From: Marty Leipzig Date: 12 Dec 96
National Cooking Echo Ä