Why is learning to cook manti?Manty is practically big dumplings. One such comparison is enough to start to sympathize with this dish almost immediately. However, unlike dumplings, manti can contain the most diverse fillings.
Variety of flavors
Some people prefer to practicecooking manti at home filled with vegetables, with the addition of butter, if you want to get a more fatty and juicy dish. Vegetarians can create an appetizing dish with the addition of tomatoes, fresh bell peppers, a variety of greens and fragrant onions.
Each of these recipes is different in itsunsurpassed taste, aroma and juiciness. Today we will look at several recipes for making manti from a photo so that everyone can enjoy this dish at home without any problems.
One of the classic recipes
What you need for this recipe:
- 0.5 kilogram of wheat flour;
- 200 milliliters of water;
- egg;
- 0.5 kg of minced lamb or beef;
- 0.5 kilogram of onions;
- salt and pepper are added to taste.
What you need to do to prepare the dish?
Cooking mante begins with the preparationminced meat. Using a sharp knife, chop the meat thoroughly. Otherwise, you can make minced meat using a meat grinder - it all depends on your preferences. Finely chop the onion, mix it with the meat. Onions can add as much as you used meat. Mix the ingredients thoroughly together and wait 1.5 hours for the mixture to be thoroughly infused.
Add minced Bulgarian to the same mincepepper and fresh tomatoes. Add salt, pepper and other spices of your own accord. In our case, they are added immediately before modeling. Now you can proceed to the next stage of cooking manti at home - creating a dough.
Mante dough
Flour must be mixed with water, egg, a spoonful of salt andknead the dough thoroughly. It will be very difficult to knead, because it will turn out tight and will strongly resist in your palms. However, the final result fully justifies all efforts. Knead our dough, starting from the edges and moving to the middle. Fold and re-press it, so to repeat for a long time.
You can stop only after the doughwill become uniform inside, pleasant to the touch and very elastic. Then you can cover it with a clean towel or wrap a bowl with cling film. Leave the resulting dough to infuse for one hour. Only after it is drawn, cut off identical pieces from it and roll it out on the table so that the sheet thickness is about 1 millimeter.
If you did everything right, the dough will be verysupple, but smooth and elastic, will roll out evenly and will not tear. Start cutting circles from this dough. Their size is the individual side of cooking manti, it all depends on the preferences of the chef. Some people prefer large pieces, beginners can focus on circles with a diameter of 9 centimeters - this is the size of a regular tea cup. With its help you can cut the necessary circles. Of these pieces of manti will be relatively small, they will be easy and simple to use. Sizing smaller is not recommended.
How to sculpt
Recipes for cooking mantas at homedescribe a large number of different ways, and each of these methods gives a different shape and supply for the dish. In the classic version are preparing closed manti. So it will be as simple as possible, while beautiful. Moreover, all the meat juice will remain inside.
Для того чтобы это сделать, раскладываем в центре circle our stuffing, which has already managed to insist. Right now you can salt it and add spices. Lift the edges of the dough and fasten them together not by strong pressing from the center to the sides. At the edges, the dough should be compressed in such a way that the fishtail comes out as a result. Tie the resulting tails to the top and "fins" wrap manti, fastening the ends to each other. That's all science. Very affordable.
Cooking in a double boiler
Приготовление мантов осуществляется также in several ways. You can boil them with a pair of bamboo "basket baskets", use a special metal manti kaskan. Some people prefer to throw them in boiling water, like dumplings, until they are ready. Very well it turns out the dish in a double boiler.
Before cooking, grease the bottomsurface with olive oil so that they are not stuck in the cooking process. If you prepare the dish at once in several visits, some of them will have to wait for their turn. In this case, lubricate the mantles along the entire surface: the oil will not allow the dough to shrivel, and it will thus retain its elasticity.
Why choose a double boiler?She seemed perfectly designed to prepare this dish. Mantas result in very fragrant and juicy. Cover the bottom of the bowl in a double boiler with greens: cilantro and dill. Place the mantles on top, in a small distance from each other, so that they do not stick together in the process of swelling. It remains only to cover with a lid, add water to the bowl and start the process.
Cooking time depends onsizes. It is best to first set the timer for one hour, and then navigate and check on the spot. Carefully remove the ready hot manty so as not to harm the integrity of the dough and spill the whole juice. It is better to lay out right on the plates, from where they will certainly quickly disappear.
Manty with pumpkin
This recipe for cooking mantes at home.conditions with a photo will allow everyone to learn how to prepare a dish with pumpkin filling. The combination of meat and this vegetable is just amazing, so be sure to try this option!
What components are needed:
- 500 grams of pumpkin;
- 500 grams of onions;
- a kilo of lamb;
- black pepper, salt;
- 4 cups wheat flour;
- egg;
- 2 spoons of vegetable oil;
- glass of water.
How to cook
Step-by-step recipe for cooking manti:
- Sift the flour, add the egg, beaten with salt,Add a glass of water and knead the dough thoroughly. It should be tight, but not overly tight. Of course, you can do everything manually or use the bread machine. Ready dough to cover with a film and let it brew for 30 minutes or longer.
- Peel the pumpkin and chop it thoroughly.
- Onions cut into small cubes. Manually, without a meat grinder!
- The meat is cut into small pieces.In Central Asia, this type of cutting is also called “nightingale tongues”. Mutton, fat and young, tender and with a pleasant aroma is considered to be the traditional meat for manti. Mince can salt to your own taste and add generously black pepper. Additionally, you can pour a little cold milk, but if the pumpkin was juicy, then there is no such need.
- Настоявшееся тесто нужно раскатать на толстые sausages, cut large pieces and roll them into a thin pancake. The size of such a circle will be approximately from the palm. It is desirable that at the edges it was thinner than in the middle. In the center, place the stuffing.
- Pinch the center of the circle.
- Pinch the loose edges inward to create a semblance of a tulip.
- Manty lay on pre-lubricatedgrill steamers. It is enough just to dip the bottom of the mantas in the oil and place on the grid. During cooking, they will increase in volume, so that they do not stick together with each other. Place the grate over a boiling pot, close the lid very tightly and steam the dish for 45 minutes. Boiling water in a saucepan can be salted, which will raise the boiling point and it takes only 35 minutes to cook.
- Now you can go to Santama cooking.You will need to mix the hot red pepper with flakes, slightly moisten it with vinegar and pour hot vegetable oil, constantly stirring the mixture.
- Ready manty need to spread out on a wide large dish and served to the table, pouring the resulting sauce.
- Additionally, you can submit lozizhan.However, try to avoid mayonnaise. You can take sour cream, but it will not be so traditional anymore. Try to take manty gently so as not to tear the dough and not lose the juice.
- There is a dish you need to hands, biting off the side, drinking juice and enjoying everything else.
Where did this dish come from?
Манты имеют очень интересную и оригинальную appearance history. It takes roots from Chinese legends. According to her, commander Liang Juge was to cross the river with a very strong current along with all his troops. For the operation to complete successfully, Juge had to sacrifice 50 heads of his soldiers for the sake of the ancient spirit of the river. But the commander differed wit and cunning. He ordered his subordinates to throw clods of minced meat wrapped in dough into the merciless river waters. So he was able to save his subordinates, and the dish became a favorite delicacy throughout Asia called Mantou, which translated means the head of a barbarian.
Recipe for making homemade chicken coats
As already said, manti is a distant relativedumplings. However, they are more juicy and large, and they are steamed, due to which they acquire a pleasant airiness. Using chicken as a filling, you can get a low-fat version of the dish, which does not harm your waist.
What ingredients are needed?
- 700 grams of chicken fillet;
- 4 onions;
- 500 grams of dough for ravioli;
- 40 grams of butter;
- salt and spices to taste.
You will spend about 45 minutes on cooking 4 servings of this dish.
Where do we start?
Step-by-step cooking manti:
- Тщательно промойте мясо, почистите лук от шелухи.The dough is prepared as for ravioli, but you can buy it, necessarily, bezdrozhzhevoe. Chop chicken fillet: manually or using a blender with the necessary functionality. The classic recipe, of course, knows only a sharp knife.
- When cutting onions, it is very important to observe two rules: onions should be cut into half rings or even quarters, but they must be very thin; Onions need to take as much as meat.
- For minced meat, mix the chicken and onions, add salt, ground black pepper and some cool water. Stir it thoroughly.
- Roll out the dough into a very thin sheet.
- Cut it into square pieces, with a side of 10 centimeters.
- In the center of each square you need to put a spoonful of minced meat.
- Now the mantas need to give the correct form. Alternately fasten opposite corners to make it look like an envelope. Now connect the 2 closest edges.
- The form certainly needs to be greased with butter so that the manti does not stick together. The edges also process them with oil.
- Place the almost cooked dish on the steam bath so that they are cooked for 40 minutes. Multivarka with the possibility of "Par" will be a great help.
- When ready, remove the mantias as carefully as possible so as not to harm the dough and preserve the most delicious juice. Serve with greens, sour cream and adjika homemade.
Beef stuffing
Photos of cooked cloaks often show usan appetizing seductive dish, having seen that, by all means will want to try. Consider now the option of a recipe with beef meat. The volumes of meat and onions should be the same to get the resulting dish juicy and tasty. Additionally, you can add butter to the filling.
Necessary ingredients:
- 400 grams of ground beef;
- 350 grams of onions;
- 170 milliliters of water;
- 3 tablespoons flour;
- egg;
- salt pepper;
- a spoon of zira;
- greens - at discretion;
- 70 grams of butter;
- 100 milliliters of vegetable oil.
To prepare 4 servings of the dish will take about two hours.
Start cooking
- Peel the onions and cut them very thin into half rings.
- On the basis of flour, water, eggs and salt, knead the dough. Knead it up to the moment until it will stick to your fingers.
- Chop the greens thoroughly and add it to the stuffing.
- Stuffing is best to cook yourself, and not to take ready-made in stores. Mix onions with meat, salt and spices, then carefully mash it.
- The dough is rolled into a very thin layer and cut into several squares.
- Place mince in the center, you can put a small piece of butter on top.
- Form manty, any method convenient for you.
- Dip the mante bottom in vegetable oil and place in a special pan for cooking manta. Close the lid tightly and cook for 45 minutes. The water should boil, but not violently.
- The finished dish can additionally lubricate the oil. Serve with a sauce of sour cream, herbs, pepper, garlic and a pinch of salt.
