Mantas and potatoes

Method

1. 01

   From flour, water, eggs and salt knead the dough. Flour may need more or less, depending on gluten.

2. 02

   It is better to add it gradually.

3. 03

   It is good to knead the dough so that it does not stick to the hands and table. Wrap the dough in film and put in the refrigerator for 15 minutes.

4. 04

   In the meantime, prepare the filling. Peel and cut potatoes with a small cube, about 4 x 4 mm.

5. 05

   Cut the onions into thin half rings.

6. 06

   Grind greens and add to the filling, salt, pepper. Zira, ground coriander rub your hands and add to the filling. Pour a couple of spoonfuls of vegetable oil.

7. 07

   Take the dough out of the refrigerator, divide it into parts. Roll a few sausages and cut them into pieces. Each piece is added to make a cake.

8. 08

   Every cake roll, trying to make the middle was thicker, and the edges thinner. Since potatoes give a lot of liquid and you need to make sure that the dough does not get soaked while waiting for its preparation. Put the stuffing downtown.

9. 09

   Close the manta in a convenient way for you. This time I chose one.

10. 10

    Put the mantles on a lubricated sheet of mantyshnitsa. Close the lid and cook for 35 minutes.

11. 11

    In the meantime, make the sauce. Sour cream and kefir mix, salt, add a crushed clove of garlic, chopped greens, pepper. I added some homemade, nuke-duck.

12. 12

    Serve mantas with sauce. Enjoy your meal!