Manty - general principles and methods of cooking
Manty, booze, poses, and this is not all the names of the meat dish, which many Oriental and Asian nations consider to be native to themselves. Distantly, it resembles Georgian khinkali or Russian dumplings. Though distant, but still relatives. It is chopped meat, mostly lamb, with a large number of onions and the addition of fat in the tail, glued in thinly rolled dough and steamed. To do this, use a special dish - mantovarku or kaskan. Sometimes it is replaced with a double boiler, in extreme cases, with a colander installed on the upper rim of the pan, where water is boiling. But water and manti should not touch, therefore water is poured on about a quarter of the pot.
Originally, only meat stuffed with lamb was used. But now manti cooked not only with meat, but also potatoes, pumpkin, mushrooms, cottage cheese, fish. A meat filling can be seen from beef, pork, poultry. It should not be crushed with a blender or in a meat grinder, only cut finely with a knife, about the size of a corn kernel. According to experts, only chopped, not twisted meat gives manti a unique taste. So the meat fibers are not torn, do not choke and the whole meat juice remains inside. To make the filling juicy, add fat and put a lot of onions - about seven or eight medium onions per pound of meat, but you can put a little less. It is also finely chopped with a knife, like bacon and meat.
Served with manty sour cream, adzhika, sour milk, tkemali sauce or watered melted butter with chopped greens.
Manty - product preparation
For molding manti using mostly the most ordinary unleavened dough - on flour and water without eggs or with the addition of eggs. Sometimes knead the dough yeast.
The filling is crushed, salt and pepper are added and the mantle molding is started. There are many ways of modeling, the most popular of them is classic. Spread the stuffing on the cake, lift and connect the two opposite edges. Then close the two side seams. They are fastened so that the seam is perpendicular to the main one. Also close the edge from the other side. The seams of a fully closed manta resemble the letter “H”. To round the form, it remains only to connect the corners among themselves. Pelmesh ready. Manty - the best recipes
Recipe 1: Asian Manti
Mostly manty is made from meat. But sometimes, when the filling turns out too juicy to remove excess moisture, add finely chopped raw potatoes, pumpkin or radish. They absorb the excess juice in themselves and do not allow the manta to break. Before you mix the onions with the meat, they add salt and lightly rub it with your hands. Lard gives the meat juiciness and taste, it is put a little, the size of almonds, about a third of a small spoon.
Ingredients: 500g of flour, 150 ml of water, salt. Stuffing: 500g lamb, salt, pepper, 3 large onions, 50g lamb fat (chicken fat).
Method of preparation
Mix flour, salt, water and knead the dough. Let him rest for an hour.
Finely chop the meat with onions, mix, do not forget to add pepper and salt. Components for mantels are ready, now it remains only to blind them. A piece of dough divided into balls, the size of somewhere with a walnut and roll each ball into a thin cake. Put a spoonful of chopped meat with onions and a piece of fat on it, close up the edges to make a ball or an oval, you can simply gather the dough into an accordion, lifting its edges upwards. Cook in a mantavarca for about 45 minutes. You can apply with sour cream and herbs.
Recipe 2: Manty with Potatoes
Manty is not dumplings, so no mashed potatoes in the form of filling. Only raw potatoes, finely chopped with onions and bacon. To wash off the starch, chopped potatoes should be washed with water. So he does not stick together and does not darken. Instead of lard you can take fat tail or butter. It is added in small pieces directly to each dumpling.
Ingredients: water - 150ml, flour - 400g, salt, a spoonful of vegetable oil. Stuffing: potatoes - 0.7-0.8 kg, salt, pepper, pork lard - 100g, 3 large onions.
Method of preparation
Prepare the dough: mix the ingredients, knead and let it lie.
Peel vegetables, cut into small cubes with bacon. Salt, sprinkle with pepper and mix. The filling is ready, it remains to blind manti. Roll out the dough into a layer, cut out circles or squares. Put the stuffing on them, connect the edges and cook for a couple of about 20-30 minutes. Sprinkle with greens.
Recipe 3: Yeast Dough Manty
Who has become boring dough, you can try the yeast. Very interesting option and no less tasty. The dough has the effect of airiness. If there are ready and cooled manti, the next day they can be fried until golden brown in oil. And they are hot and tasty again. Do not forget to leave a place between the dumplings in the mantelvar, as yeast dough is distributed a little more than unleavened.
Ingredients: flour - 300g, warm water - 100ml, dry yeast - 7g, salt. Filling: 200g of beef and fatty pork, red pepper, a pinch of salt, 2 large onions.
Method of preparation
Yeast stir in water, salt and pour flour. Knead the dough and leave to fit.
Twist the meat, but it is better to chop very finely with onions. Sprinkle with pepper and salt. If the meat is lean, you can add a small piece of bacon. Finely chop it and mix in the stuffing. Come up dough knead, divided into balls. Each piece roll out and put a spoonful of filling. Fasten the edges and cook in mantovarki or double boiler for about forty minutes. Finished manty can be watered with melted butter, sprinkled with chopped greens - cilantro, parsley. Before putting the pelmeni in a mantovarku, dip them in vegetable oil or lubricate the grate with butter.
Recipe 4: Pumpkin Manty
It turns out that pumpkins make very tasty manti. You can use this vegetable of any degree of sweetness. To give juiciness, as well as in the meat stuffing, add onions and lard. If you do not like lard, you can replace it with butter. It is frozen to make it convenient to cut, mixed with pumpkin. Or put a piece of soft butter in the filling directly when sculpting. You can experiment a little and add some cheese to the pumpkin - suluguni or cheese. The taste of this will only benefit.
Ingredients: water - 1 stack, flour - 0.4 kg, egg, salt - 1 tsp. Filling: pumpkin - 0.8-1.0 kg, 2 large onions, lard (pork or fat tail) - 100-150g, salt, pepper (black and red).
Method of preparation
Knead the most ordinary unleavened dough on the egg. Let him lie down for about an hour.
Pumpkin cut into small pieces, if possible, into cubes - about half a centimeter. You should not grate it or twist it in a meat grinder: after adding salt to the pumpkin, it gives a lot of juice, the filling becomes too liquid and it is inconvenient to make manti. Onion and bacon, too, finely chopped. Stir in pumpkin, salt and pepper. Boil for a couple of about 20-25 minutes from the moment of boiling water.
Recipe 5: Manty with fish
If a low-fat fish is used for the filling, add half a glass of milk or water to the mince and knead well. Leave for a while so that the liquid is absorbed into the fish. Sometimes add lard or butter.
Ingredients: flour - 500g, water - 1/2 stack, 1 teaspoon salt, egg. Stuffing: fish fillet - 1 kg, egg, tea. Spoon black and red pepper, 3 onions.
Method of preparation
Egg mix with water, flour - with salt. Then mix everything and knead the dough. Form a ball out of it and rest for an hour.
Fillet can be twisted with onions in a meat grinder. But more correct, and tastier for the final result will be chopped. Fish - about pieces by centimeter, onions are smaller. Mix the fish with onion, salt, pepper and egg.
Roll out the dough, cut the cakes or squares, put the stuffing out with a spoon, make manti and put it in a steam or mane cooker. Sprinkle with water, cover and cook for about 45 minutes.
Manty - useful tips from experienced chefs
- To make lard and meat for the filling easier to cut into small cubes, you can slightly freeze them.
- To keep the mantles from sticking to the grid, they are dipped in vegetable oil before laying in a mantovarka.
- To make the meat filling more juicy, you can add a little raw pumpkin, cut into cubes.
- You can add homemade sauce to meat mantas, which gives them a sharp and savory taste. Mix half the vinegar and water, add tomato paste or ketchup and pepper - black and red. After the first bite, add a spoonful of sauce to the hole and eat.
- Manty when cooking increase in size, therefore, in order to avoid sticking together, it is necessary to lay them on the grid not tightly, but to leave a distance.