Easy Homemade Manti

Combine the flour, boiling water, salt, vegetable oil, and potato starch. The dough might feel firm and a bit rough at first—that's completely fine.

Let the dough rest for 30 to 60 minutes. After 15 minutes, knead it once more until smooth, then let it finish resting.

Finely dice the onion and sauté over low heat until golden brown.

Let the onion cool, then mix it into the minced meat. Stir in a splash of water or broth if needed, and add herbs if you like.

Shape the manti. Be careful not to overfill them, leaving enough room inside for the juices.

Steam the manti for 25 to 30 minutes.