Instructions

Knead the flour with the egg, salt, and water until a firm dough forms. Shape it into a ball, cover with a cloth, and let it rest for 1 hour.

Meanwhile, prepare the filling: Mix the ground beef with the grated onion and chopped parsley. Season with salt and pepper, and cook for 10 minutes to combine the flavors.

Preheat the oven to 200°C.

Divide the dough into two balls. On a floured surface, roll each ball into a thin sheet using a rolling pin. Cut each sheet into 5 cm wide strips, then cut those strips into 5×5 cm squares.

Place a teaspoon of filling in the center of each square. Fold up two opposite edges of the dough and pinch them together, forming little boat-like shapes with the filling visible in the middle.

Place the manti in a buttered baking tray, pour melted butter over them, and bake in the oven until slightly golden.

Afterward, pour the meat broth into the tray and continue baking at 150°C for another 30 minutes, allowing the manti to absorb the broth.