Ingredients: |
Ingredients: Pork Filling
1 lb ground pork
1 cup shredded potatoes (2 medium or 1 large potatoes) or finely diced
1 medium onion, finely diced
salt and pepper to taste
other spices as the spirit moves you (I've been known to add a little Montreal chicken on occasion. Think of it like a hamburger, you can't really go wrong)
Dough
1 large egg
⅔ cup water
2 ⅔ - 3 cups flour
½ tsp salt
Note: You will need a tiered steamer for this recipe.
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Directions: |
Directions:First make the dough. Mix the egg and water together in a bowl, then gradually add the flour and mix it in well.
Knead the dough on a well-flour surface (or in a mixer with a dough hook if you have one). You'll need until the dough is no longer sticky, and is both elastic and strong. If its too sticky, it needs more flour. But if you add too much flour, the dough will lose it's elasticity and will become brittle and break to easily when pulled. Be careful not to add too much flour - sometimes you think you need more flour and really it just needs to be kneaded for longer.
Cover the dough in plastic, and let sit for about 30 minutes.
Next work on the filling. Combine your filling ingredients. Season to your wishes. Generally we have this just with salt and pepper, but from time to time I'll add Montreal chicken seasoning.
Now divide the dough into 2 pieces, and roll each piece into a long sausage shape. You'll want the diameter of the sausage to be a little over 2 inches. Cut each sausage into 10 pieces.
Roll each piece into a 5-inch circle. Place 2 tablespoons of the meat mixture in the center of each square. Pull up the top and bottom sides of the circle and seal, just above the meat, about a 2-inch section. The sides of your monty should be open at this point, let's call them side a and side b. Now seal each side, by bringing up the bottom and sealing it to the top of itself. The top of the manty will sort of look like it has an X shape once both sides are sealed, with each side having two flaps. Now take the top flap from side a and the top flap from side b, and seal them together. Do the same to the bottom flap from side a and b. Voila! A dumpling.
Lightly oil your steamer levels, and set manty in, making sure that there are some holes uncovered for steam to escape. Steam them for about 45 minutes. Serve with sour cream. |
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