All culinary historians agree on the versionthat it is the Chinese who own the right of primacy in the invention of manti. The version is very believable - the cooking art of the Chinese is admirable, and the manti is truly a dish whose taste does not get tired to be amazed. It is distributed throughout Middle Asia and the Far East. In Russia, manti is also very popular. There is nothing surprising in this, in many respects we are also an Asian country. Deeply in the national consciousness, the tragic delusion is introduced that manti are just steamed dumplings. However, if everything is measured in certain categories, then we can agree to the point that the pasties are big fried dumplings.
На вопрос, как делать манты, есть десятки ответов.Kazakh manti is in many respects not similar to Uzbek ones, and in Kazakhstan itself each district makes them in its own way. Not to mention the Turkish or Pakistani manti.
It has long been arguing about how to make dough on manti, with or without an egg. Consider both options, without giving any of them preference.
How to make manti is not such an easy task.On Central Asian manty traditionally there is unleavened dough, for its preparation you will need flour, salt, water and eggs (you can restrict yourself to flour, salt and water). Manty dough is rolled very thinly. Its thickness should not exceed one millimeter. At the same time, it is very elastic and does not tear at such an insignificant thickness. To achieve this effect will help the mixing of two grades of flour, the highest and second grade in equal proportions. For one kilogram of the flour mixture half a liter of water, two eggs and a dessert spoon of salt are taken. Knead steep elastic dough, which is allowed to stand for 30-40 minutes so that the flour is well saturated with water.
Затем тесто разделяется на несколько частей, each piece rolls into a rope. The harness is cut into identical pieces, which are rolled out with a rolling pin. According to another system, large layers of dough are rolled out, which are then cut into identical squares with dimensions 12x12 cm plus or minus 2 cm. You can pinch the manty in different ways - with an envelope, a bag, a tulip, and so on. Geometric squares are tweaked with an envelope, firstly opposite corners are stuck together, and then in pairs nearby, more rounded blanks - with a tulip or a bag. Each hostess in Central Asia knows how to make manti correctly, and each does it in her own way.
Usually, stuffing at manti is meat.Suitable lamb or beef. The meat for minced meat is finely chopped and the meat grinder cannot be used to make minced meat; you will get another dish, maybe steam dumplings. Onions are also chopped, salt and pepper are added to taste, any other spices are possible, whatever you like. You can optionally add a pumpkin to the minced meat, it will give the dish juiciness and flavor.
How to make manti without mantyshnitsy?Very simple, you can use steamers. Before cooking the manta should be slightly dipped in vegetable oil so that they do not stick to the bottom of the perforated dish. Manti are preparing for about 20 minutes. Serve them with various sauces. The most popular is simple tomato sauce. To prepare it, take 3-4 large tomatoes, peel them and chop finely. Bulgarian pepper in vegetable oil with garlic, add tomatoes and spices. Continue frying for another five minutes. Remove from the heat so that the sauce is present.
Очень хорош с мантами сметанный соус.Garlic and greens, green onions are chopped, peeled, salted to taste. The mixture is poured with fat sour cream, all sorts of spices are added and everything is mixed. Cool the sauce in the refrigerator for 15-20 minutes before serving to the mantles. Now you know how to make manti in the east. Enjoy your meal.
