Manti. Cooking Instructions

According to the legend, the first to adopt the recipe for making manti from the Mongol tribes were the Chinese.

According to the legend, the first to adopt the recipe for making manti from the Mongol tribes were the Chinese. True, in modern China you will not try manti. Then the Uzbeks mastered the preparation of manti, followed by other peoples living in Central Asia. 

Dough for manti is made from flour, water and salt. The classic filling is lamb. Prepare manti in a pressure cooker or steam. And served with sour cream. All the details and secrets of cooking manti are in our article. 

Classic stuffing

The filling for manti is prepared from fresh lamb, fat tail fat and onions. Meat and onions are cut with a sharp knife into a small cube (about half a centimeter). No meat grinders and blenders! Onions should be half the mass of meat. It is he who gives the very juiciness, without which manti are not manti. Sliced ​​onions need to be salted and "shook" with your hands so that it gives flavor, and this will happen as soon as the juice stands out. Fat tail fat is crushed in the same cube as meat and onions. Usually 150 g of fat is taken for 1 kg of meat. The ingredients are mixed and spices are added. In addition to salt, the traditional preparation of manti is not complete without cumin and black pepper. You can also add coriander, fresh cilantro and turmeric. Spices are added to taste.

 

Today, beef, pork, chicken are often taken as the meat basis of the filling. You will find a huge number of variations in the preparation of manti with the addition of pumpkin, quince, zucchini, potatoes, etc.

Recipe for manti with pumpkin and meat >>>

classic dough

Having prepared the filling, you can take on the dough. The composition of the classic dough for manti is extremely modest: flour, water and salt. We recommend adding another egg. So, you will need 1 kilogram of flour, 0.5 liters of ice water (you can keep it in the freezer for about 30-45 minutes), 1 small chicken egg, a couple of pinches of salt. Pour the flour onto the work surface with a slide, salt, make a recess, drive the egg into it, pour in the water and knead the dough in a circular motion for 20 minutes. You can use a bread maker for kneading. Wrap the finished dough with cling film and refrigerate for 30 minutes to rest.

 

The classic way of sculpting and storing manti

 

Pinch off a small piece of dough and roll it out on a floured surface into a circle. Put a spoonful of the filling in the center, pinch the two edges at the top in the center of the manti.

 

Then pinch the edges on the sides so that they are perpendicular to the top seam.

 

Connect the opposite edges together. This is how beautiful manti should turn out!

The recipe for classic manti >>>

We do not recommend freezing manti, their taste will not be the same at all. It is better to prepare a portion that you will eat right away. We would like to note that the dough and minced meat are perfectly stored in the refrigerator for a week, so manti can be sculpted for one serving of cooking.

Are you ready to sculpt manti in a new way?

Rose-shaped manti.

 

Roll out the dough and cut into not too wide strips, put the filling on them.

 

Pinch the dough around the edges and then pinch the "sausages" along the entire length, leaving holes of the same width.

 

Roll the finished tourniquet into roses, fix the edge and cook!

Recipe for making manti in the form of roses >>>

Manti in the form of fish.

 

Roll out the dough thinly into an oval shape.

 

Using a skewer, make eyes in a circular motion, cut the dough with a knife to create a tail, as shown in the photo.

 

Put the filling in the center and roll the dough, forming the body of the fish. 1-2 such fish - and you can’t drag the kids away from domestic manti!

The recipe for manti in the form of fish >>>

How to cook and with what to serve manti?

In a pressure cooker for a couple. Each tier of the pressure cooker is lubricated with vegetable oil, manti are placed in them. In a saucepan, water is brought to a boil so that steam comes out abundantly and tiers with manti are placed on top of each other. So it takes about 30 minutes to cook manti, depending on their size.

 

In a saucepan with a colander. If you don’t have a pressure cooker, but you want to steam mats, there is a way out. Bring water to a boil in a saucepan to release steam. Place 3-5 manti in a colander and place the colander on the pan so that it does not touch the water. In boiling water. This is probably the easiest and fastest way to cook manti. Add bay leaf, salt, peppercorns, onion to boiling water and dip manti into it. Simmer for 12-15 minutes and enjoy.

Traditionally, manti is served with fresh sour cream. If you want to complement the dish with an exquisite sauce, which, by the way, will perfectly complement the classic manti with lamb, then cook it on the basis of sour cream with the addition of fresh herbs and garlic (200 grams of sour cream, 1 bunch of dill or cilantro, 3 cloves of garlic and salt taste).

 

Bon appetit!