Manty

Method

Make a dough by mixing flour, water and 3g salt until smooth, then rest for 30 minutes. Meanwhile, finely chop onions and mix with beef mince, remaining salt and black pepper. Roll out dough thinly and cut into 7cm squares. Place a spoonful of filling in the centre of each square, fold into a triangle, then bring the two corners together to form a distinctive pouch shape. Bring beef stock to a boil with crushed garlic and cook manty in batches for 8-10 minutes until they float and cook through. Melt butter and drizzle over the cooked manty, then serve in bowls with broth, finished with fresh coriander.