Manties: a recipe for cooking dough and stuffing. Homemade Manti

How to cook delicious manti?What is this dish? You will find answers to these and other questions in the article. Many mistresses think that manti are kindred of Russian ravioli, only have large sizes. Therefore, they prepare them in an identical way. In fact, dumplings and manti have little in common. It is enough to concoct them once, and you will be convinced of this. Let's consider some entertaining recipes of this food below.

Manty

Manties are all beloved in Central Asia. They are part of the normal diet of residents of Pakistan and Turkey. But this food comes from China, and in the Chinese language the word "mantyou" marks "bread for a couple".

The manufacture of mantles haste is not tolerated.Many cooks speak of this dish as an understanding of the world. Finely chop the meat with a knife, follow the pattern of modeling and, finally, a couple of mantles boil - all this requires patience. If you have it, you can make this stuff easily.

In a double boiler

How to cook manti in a double boiler? To create this food according to the classic recipe you need to have:

• one egg;
• flour - 0,2 kg;
• a teaspoon of salt;
• 100 ml of water.

For the filling, take:

• nine onions;
• 300 g of fat fresh mutton;
• salt;
• 30 g fat fat;
• ziru;
• black and red pepper.
  

The recipe for mantle preparation stipulates the implementation of such actions:

1. First, make a dough. To do this, combine the egg with cold water, salt and mix until homogeneous. Next, pour the flour and mix the coarse, hard dough.
2. Make the filling as follows: chop the fat and meat finely, add salt, onions and spices, stir.
3. Start modeling. To do this, cut the dough into identical pieces, form balls from them and roll each into a small pancake of medium thickness.
4. In the middle of each pancake, put the stuffing. Connect two opposite edges over it. Then take the other two edges and connect again. Blur the angles of the resulting square diagonally.
5. Each mantle dip into the lean oil bottom and place it in the steamer.
6. Cook the products for 45 minutes with the active boiling of water.
7. Take delicious mantas with a noise, pour a cow butter melted, sprinkle abundantly with pepper black.

Secrets of making mantas

Experienced cooks advise the following:

• The recipe for the mantle test requires a long-term anddiligent mixing. That is why Manty in the East is considered a man-made food only. The dough needs to be kneaded for as long as possible. The more time you spend, the taste of the food will be more gentle.
• Begin creating a dish with a dough, as it always needs to "rest" before molding. In the end, you will save time.
• The classic filling for usdishes should include a lot of spices and onions, be fatty. Of course, today there are many variations of fillings for mantas: pumpkin, beef, pork, cheese and even fruit. In the classic recipe as a part of minced meat should be necessarily fatty mutton. If there is not enough fat in it, you need to increase the amount of fatty fat.
• Roll out a dough of such thickness that during boiling the boiling juice does not pour out. Therefore, with the rolling, do not be too zealous. But also thick dough should not be.
• The total volume of meat should be less than the volume of onions by one and a half times. Thanks to this, mantas have their own wonderful taste.
• To create minced meat and cut the meat finely.The meat grinder is set aside. After all, if you use it, the meat will lose up to 60% of the juice, and its fibers will be distorted so that during the cooking, the remaining juices of the meat can no longer be retained. As a result, the taste of the ready-made food will change thoroughly.
• A classic mantle recipe provides formaking a very high-calorie dish. Therefore, it is not recommended to use manti too often for those who are overweight or suffer from a metabolic disorder. However, sometimes you can not only pamper yourself and your relatives with this food, but you also need it. After all, mantas are cooked for a couple, and therefore can be offered even to kids for dinner.

Features of creation

Mantas in each area are cooked in their own way.But if many things are known about dumplings and dumplings, traditional for the Slavs, many people did not even hear about mantas. But this original kind of meat and flour products is worthy of being prepared not only in the East.

Asiatic mantles differ from dumplingsimpressive size and a rich variety of fillers. The size of the mantles is related to the content of the filling. It is known that dumplings are placed in dumplings, ravioli and pelmeni. But in manti - finely chopped meat with onions. For this filling, you need a lot of space, so manta rays are large in size.

In Eastern peoples, mantas are usually prepared for home dinners in the family circle. Over time, Eastern culture penetrated the West, and mantas began to be produced on an industrial scale.

Typical recipe

So, consider the classic recipe for mantias much as possible detailed. First we will find out how to prepare the dough correctly. His skillful modeling and the duration of the mixing are the hallmark of the East. So, we take:

• a pair of eggs;
• two st. l. tablespoons of salt;
• 1 kg of flour;
• a couple of glasses of water.
  

The recipe for the mantle test specifies the execution of such steps:

1. Smash eggs in a bowl, pour a half cup of warm water and add salt. The water should not be hot, otherwise the eggs will fold. Mix all ingredients until smooth.
2. In a separate bowl, sift the flour so that it is saturated with oxygen. Make a hole in it, pour in the salt mixture.
3. Stir the mantle dough gently. In the process, add the remaining half a cup of warm water in small portions.
4. Stir the dough until it becomes so thick that it can not be turned by a spoon.
5. Put the dough on a clean table and continue to mix it with your hands. Periodically pour the flour so that the table does not stick.
6. You will have to work with the test for about 20 minutes. It must be well kneaded, primed from all sides. This is the only way to achieve the necessary smoothness and density.
7. When the dough becomes as elastic as possible, but notvery steep, will not stick to the table, form it in a bowl, wrap it in polyethylene and cover with a wet napkin. Leave it for 50 minutes to move.
8. Divide the "rested" dough into 6 parts. Each piece roll into the roller and cut into equal pieces.

Faithful modeling of mantles and cooking

Agree, the recipe for making manti is not soand it's complicated. But we continue further. Your dough should be elastic and smooth. After all, the final result will depend on how it will retain the filler with the meat juice. Correctly to mold manties are able not all. Giving them the shape of an ordinary dumplings or vareniki, you can just spoil the dish. So, perform the following actions:

1. Roll out pieces of dough up to 2 mm thick. Cut each of the squares 10 by 10 cm.
2. In the middle of all squares lay out one st. l. forcemeat.
3. Blind the mantles by joining together all four corners.To make beautiful mantas, you need to train a lot. But you can combine the dough in different ways, so everyone will find an option for themselves. Someone will be able to master the "pigtail", someone will like the usual pinching of corners, and some will cook lazy manti.
4. Cook you need these chef's masterpieces in specialpots - mantovarkas (cascades). These are specific devices in which mantas are prepared by an ascending pair. If you do not have such a device, use a simple steamer.
5. Before laying in the saucepan of the workpiece from belowmoisten with lean oil so that they do not stick to the bottom. Also, you can instead butter the pan grate. When laying out the products, leave space between them so that they do not stick together laterally.
6. Put all the lattices in the cascan.The average cooking time for manti is 40-45 minutes. But often it depends on the thickness of the dough, the filling and the type of kitchen appliances. Serve the dish hot, you can fresh with greens.

Secrets of a Flawless Test

We suggest that you study the following recommendations:

• Eggs are an important component of unleavened dough. For 1 kg of flour at least take two eggs.
• For a thin dough, which during the molding will not break, use the best wheat flour of 1st and 2nd grade, combining in equal proportions.
• For an elastic and durable test, always observe the proportion of water with flour. For one part of the water, take two pieces of flour.
• The ideal thickness of the rolled dough is 1 mm.

Filling

Recipe for cooking mantle provides andcreation of fillings. Manti are usually cooked with meat, often from several of its types: lamb, chicken, pork, beef. To the meat must be added fatty fat, which the dish makes juicy and tasty. Onions also give juiciness to mantas: it must necessarily be present in mincemeat in a ratio of 1 to 2.

Often a pumpkin and potatoes are added to the meat.Potatoes absorb the excess moisture, not letting tear Manti, and the pumpkin gives the food a unique taste. Today, manties are also prepared with cottage cheese and mushrooms.

Manty in Uzbek style

We present to you the original recipe for cooking manti in Uzbek style. For such a dish in Uzbekistan, usually the stuffing is made from lamb. For the test, you need to have:

• pinch of salt;
• one egg;
• half a kilo of flour;
• 120 g of water.
  

For the filling, take:

• a pound of lamb;
• 300 g of onion;
• 100 g fat fat;
• spices, salt (to taste).

These homemade mantas cook this way:

1. To make the food tasty and juicy,Take the meat from the hip or back of the ram. Knead the dough with a combine harvester. To do this, send all the ingredients to it and mix. Knock by hand. Leave the dough "rest".
2. Chop small onions, lamb, fat and fatty. Fat can be frozen a little in advance, so that it is better cut. Onion and meat, send in one bowl, add salt and pepper, stir.
3. Divide the dough into pieces.Roll each piece with a rolling pin very thinly. Cut the resulting layers into squares or make cakes from them. In the middle of each form put the stuffing, put on top fat fat.
4. Blind the rounded mantles. Cook for half an hour a couple. Season with sour cream sauce and serve to the table.

With pumpkin kava

Pumpkin kava is often used as a filling with meat or as an independent stuffing. Homemade manti with pumpkin are very useful, original and tasty. For the test, take:

• one egg;
• 800 g of flour;
• water - 300 ml;
• salt (to taste).

For the filling you will need:

• 300 g of meat;
• 800 g of pumpkin;
• four onions;
• salt;
• black pepper.

For roasting you need to have:

• lean oil.
  

This recipe for manti with meat and pumpkin involves the following steps:

1. Dough cook according to the classic recipe. Hand kneading can be replaced with a food processor. Allow the dough to lie down for 90 minutes.
2. Next, peel a piece of pumpkin, cut into pieces andgrind to the state of tiny cubes. Onion chop first semirings, and then cubes. Cut the meat with thin bars and crumble. Combine all ingredients, pour salt and spices onto them, mix well.
3. Roll out the dough, divide into flat cakes, lay out the filling. Tightly protect the edges of the flat cakes, making a blank of any kind.
4. Warm up the oil in the cauldron.Fry the billets in hot fat. After letting the oil drain off a little, then send the mantles to the steamer. Cook until ready. Such a method will save you from harmful frying substances, but in the food the taste of the fried product will be present.

With minced meat in a multivariate

And how to cook manti in a multivark?Let's study one more interesting recipe. Assorted chopped meat can be safely replaced with minced meat. Of course, this will affect the taste of the food, but it will save a lot of time on the creation of the filling. We take for the test:

• three glasses of flour;
• salt - 1 tsp;
• glass of water.

For filling:

• half a kilo of minced meat;
• 1 tsp. salts;
• three onions;
• 100 ml of water;
• spice;
• salt.

So how to cook manti in a multivark? Perform the following steps:

1. First, as usual, cook the dough.You can not adhere to strict rules and cook it without eggs. Knead the dough in a conventional way, it should not turn out to be very steep. Give him half an hour to lie down.
2. Next, prepare the filler.Put the stuffing in a bowl. Cut the onions into half rings, then chop finely. Mix onion with minced meat, add salt, spices, pour a little water. Mix everything until uniform.
3. Then cut the dough into identical pieces, roll them into flat cakes. Each cake stuff stuffing, form the mantle, tearing beautifully edges.
4. Pour in a bowl multivarki three glasses of water,set the program "steaming". Spread the grate with grease or oil, place the workpieces on it so that they do not touch the sides. Close the multibar with a lid and cook for 40 minutes.

Serve hot manti. Eat for health!