Name: Gluten-Free Manti — Rice Flour Dumplings with No Wrappers
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 5 kişilik
Ingredients: 250 gram rice flour; 100 gram cornstarch; 280 ml boiling water; 20 ml neutral cooking oil; 7 gram salt; 300 gram ground beef; 130 gram yellow onion; 3 gram black pepper; 5 gram salt; 2 gram cumin; 400 gram strained yogurt; 2 dis garlic; 50 gram butter; 12 gram tomato paste

1

Knead the dough with boiling water

15 min

Mix the rice flour, starch, and salt, then pour the boiling water into the center. Stir first with a spoon. Once cool enough to handle, add the oil and knead for 6 minutes. The dough should be soft and slightly sticky, but cohesive enough to leave a mark on your finger. Cover and let rest.

2

Cook the filling

14 min

Cook the grated, squeezed-dry onion and ground beef in a skillet for 10 minutes, until the beef releases its juices and they evaporate. Gluten-free dough cannot hold the juices from raw ground beef, so cook the filling first. Stir in the spices and spread the filling on a wide plate to cool.

3

Flatten the dough balls

30 min

Pinch off walnut-sized pieces of dough and roll them into balls. Place each ball between two plastic sheets and press it with the bottom of a flat plate until it is 2 mm thick. Work with one ball at a time and keep the remaining dough covered; exposed dough will dry out and crack.

4

Fill and seal

30 min

Place one 5 ml measure of cooled filling in the center of each flattened piece and fold it in half. Wet your finger and press the edges together; gluten-free dough will not stick without moisture. Patch any cracks with a wet finger and seal them.

5

Boil the manti

14 min

Bring 2.5 liters of salted water to a boil, then lower the heat. Add the manti in batches while the water barely simmers; a hard boil can break the gluten-free dough. Cook for 5 minutes after the dumplings rise to the surface, then remove them with a slotted spoon.

6

Add the sauce

6 min

Whisk the yogurt with the crushed garlic and spread it over the manti. Cook the tomato paste in butter over low heat for 1 minute, drizzle it over the top, and serve immediately; this dough firms up as it cools.

Pakistani Brown Rice and Vegetable Pilaf

Gluten-Free Manti — Rice Flour Dumplings with No Wrappers

How to make it?

Knead the dough with boiling water

Cook the filling

Flatten the dough balls

Fill and seal

Boil the manti

Add the sauce

Reminder

Nutritional Values · 1 serving

Comments (1)

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