In order to prepare manti, it is necessary to pay special attention to the quality of the dough and its difference from the dough for dumplings, as well as to the features of the filling.

The dough for manti requires special thinness and elasticity so that the products do not break during the cooking process, but at the same time retain their shape and do not stick to the surface of the manti cooker.

Grind the ingredients for the filling: cut the meat, onion, potato and zucchini into small pieces, add salt and mix thoroughly, creating a juicy filling for the manti.

For the perfect dough, mix room temperature water with salt in a bowl, add mayonnaise and yolk for extra airiness of the dough.

Gradually add flour, kneading until you get an elastic and non-sticky dough.

The dough rests under the film for 30 minutes, after which it is divided into two equal parts and rolled out into thin layers, about 3-4 mm thick.

From the rolled out dough, we cut out squares with a side of about 7×7 cm.

Place a portion of filling in the middle of each square, carefully connect the opposite corners and form the manti.

Before cooking, grease the steamer with vegetable oil, place the manti in it and steam them for 40-45 minutes.

Ready manti will be a great addition to the table, they will be especially tasty if you grease them with butter before serving.