Manty is a traditional Asian dish predominantly cooked in Turkey, Central Asia, Tatarstan, Mongolia and the Crimea. In recent years, this dish has become popular in all regions of our Motherland and outwardly resembles our branded dumplings.
However, in cooking mannta there are some features that are not peculiar to the preparation of dumplings. First, this dish is prepared in a special mantovarki, which looks like a double boiler. For minced meat they usually use mutton, but there are also options in which several types of meat are used. In some regions, a mixture of pumpkin and meat is used as a filling, and fat added to the fat.
There is also a vegetarian filling for manti, which uses pumpkin and potatoes. The dough for the preparation of mantels must necessarily be thinly unrolled, and the number of folds during modeling indicates the professionalism of the hostess.
Recipe 1: Manty with Meat
Necessary ingredients: pork or beef - 0.5 kg; onions - 2-3 pcs .; salt, pepper, fresh egg - 1 pc .; water - 1/3 cup; sifted flour - 1.5 cups.
For the preparation of minced meat we recommend using a large grinder grinder. Grind the meat in the stuffing. In a meat grinder, also skip the onion and mix it with minced meat. Experienced housewives believe that the greater the amount of chopped onion in the stuffing, the juicier the filling will be. Add salt and pepper to your taste. If the stuffing turns out dry for you, you can chop the bacon and put it in the stuffing. Mix thoroughly and beat the stuffing. We put the stuffing aside for some time, and during this time we will prepare the dough.
In a bowl, break the egg, add a pinch of salt and pour in cold water - stir until the salt is completely dissolved. Then pour the flour into the bowl and knead the stiff dough. To make the dough homogeneous and tender, you need to knead it for a long time, at least 20 minutes. After that, roll it into a round ball, wrap it in cling film and give it a half hour rest.
Then roll a thin dough with a rolling pin, but be sure to sprinkle flour on the desktop before rolling it. Cut circles a little larger than the neck of a 200 gram cup. Mix the stuffing again and place it on the prepared mugs with a spoon. We begin the most basic process - modeling. First we pin down the edges of the dough from above, first 2 opposite sides, and then all the ends of the scones. We should have 4 “tails” now take these “tails” and connect them at the top.
In principle, there are several such ways of modeling and the more interesting the manta looks, the more professional the hostess who made them.
We lay out the ready manti on the floured surface. We take mantovarka lattice and lubricate it with oil. Now we will lay out our mantas on it, and cook the dish for a couple for about half an hour. The finished dish is served on a plate, pour sour cream, vinegar or ketchup and ... enjoy their great taste.
Recipe 2: Uzbek Manti with meat
Ingredients: lamb - 0.5 kg; lamb fat - 70 gr; onions - 6 pcs. To prepare the dough prepare the flour - 400 g; cold water - 0.5 cups.
Chop mutton with a sharp knife. Uzbeks do not pass meat through a meat grinder, and only grind! Medium sized bulbs are peeled and cut into small cubes. Mix with meat, salt and pepper to your taste. Cut diced lamb into cubes and set aside (do not add to mincemeat). Stir again and let the stuffing stand for a while. While the ingredients of the stuffing will be familiar with each other, we'll knead the dough for manti.
In a bowl, pour the sifted flour, salt and add cold and even ice water. Knead well so that the dough is tight and elastic. Now we pinch off the dough pieces and roll the flagella. We divide them into 20 gram pieces and roll out with a flat cake. We try to roll out in such a way that the middle of the circle is more dense, and the edges are thin. Put the prepared stuffing in the middle of each cake. On top of the stuffing lay on the cube of bacon and pinch the cake, giving them a rounded shape.
We oil the mantovarki grill with oil, lay the finished products on the grill and cook under a tightly closed mantier lid for about 45 minutes.
Prepare for serving dishes bowls, in which we first lay out the mantles, and pour them on top with meat broth. Sprinkle the dish with greens on top, and serve to the table with sour milk or sour cream in a sauce-pot.
Recipe 3: Manty with Meat and Cheese
Required ingredients: pork - 0.5 kg; processed cheese - 200 g; onions - 2 pcs .; salt, pepper, fresh herbs. Prepare for the dough: flour - 400 g; cold water - 0.5 cups and salt.
The meat will try to cut into small cubes or skip it through a meat grinder on a large grid. Peel the onion and dice it. Mix, salt and pepper to taste. Put the stuffing aside, and knead the dough themselves.
Always use sifted flour to make dough. If the flour is well saturated with oxygen, then the dough you get is dense and at the same time elastic. So, salt the sifted flour, add cold water and knead. Knead the dough for at least 20 minutes. If you have a combine in the kitchen, then it is better to entrust this process to him - he will cope with the task as “excellent”. Put the ready dough on the table, skip some sausages from it and cut into 20 gram pieces. Rolling pin roll thin tortillas. We try to roll them in such a way that the edges of the cakes were slightly thinner than the middle. On each tortilla lay out a cube of melted cheese and close up the manty in the form of a bag, giving it an original appearance. Lubricate the mantyshnitsa grill with oil and put manti stew for 55-60 minutes.
While they are preparing, I recommend to come up with an original sauce for the dish, and when serving a hot dish, serve with the sauce, decorate it with chopped aromatic herbs and ... all of you enjoy your meal !!!
Manti with meat - secrets and useful tips from the best chefs.
- In order to get juicy mantles, try to put a piece of bacon or butter on top of the filling, and only after that, pinch your products.
- The dough for the coats should be thin at the edges. So you can beautifully close up the edges of the cakes and give them the original shape. Decorate the dish with fragrant greens.
