Prepare the Dough:

• In a mixing bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix to form a rough dough.
• Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If using, incorporate the vegetable oil during kneading.
• Cover the dough with a damp cloth or plastic wrap and let it rest for about 30 minutes. This relaxes the gluten, making it easier to roll out.

Make the Filling:

• In a large bowl, mix the ground meat, chopped onion, cumin, black pepper, and salt. Combine thoroughly until all ingredients are well mixed. If using, fold in the chopped herbs for added flavor.

Roll Out the Dough:

• After resting, divide the dough into smaller portions. Roll each portion into a thin sheet (about 1/8 inch thick) on a floured surface.
• Use a round cutter (about 3-4 inches in diameter) to cut out circles from the rolled dough.

Fill the Dumplings:

• Place a teaspoon of filling in the center of each dough circle.
• Fold the dough over the filling to create a half-moon shape, pinching the edges to seal tightly. You can also pleat the edges for a decorative touch.

Prepare for Steaming:

• Line a steamer basket with parchment paper or lightly oil it to prevent sticking. Arrange the manti in a single layer, making sure they don’t touch each other.

Steam the Manti:

• Bring water to a boil in a large pot. Place the steamer basket over the boiling water, cover, and steam the manti for about 25-30 minutes, or until the dough is cooked through and the filling is hot.

Serve:

• Carefully remove the manti from the steamer. Serve hot with a side of yogurt or sour cream and a drizzle of tomato sauce if desired. Garnish with fresh herbs for added flavor.