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Russian "mantis" In Broth:

dumplings, lamb, russian

300 gm wheat flour
2 eggs
80 gm water
4 gm salt
200 gm onion
50 gm smelt lard (or anchovy
1 paste)
1 gm black pepper
10 gm oil to grease a bowl
800 gm minced lamb meat filling:
80 gm lard (manteca)
42 gm black pepper
350 gm onion
152 gm salt
30 gm 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

Yield: 1 servings

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