Manties: recipes and methods of preparation.

It turns out that the Mantas presented us the peoples of Central Asia. In appearance they are not much different from dumplings, but this is just a false illusion. In contrast to the usual dumplings, this dish is steamed. It should be noted that as a filling, as a rule, chopped lamb with onion is cut into small pieces. And it is extremely important that it is exactly chopped, not just scrolled through a meat grinder. To properly prepare manti, the recipes of which contain a lot of nuances, it is extremely important to comply with the following rules. So:

• When molding the edges should be fixed not with their hands, but with a bottle or a rolling pin, so they will turn out to be absolutely tight;
• In the process of steaming, it is strictly prohibited to boil them in a special mantle-cascade;
• Various recipes for preparing this dish mean all kinds of additives for minced meat (onions, dill, carrots, etc.), as well as adding various spicy spices;
• There are variants of their molding with an open top in the form of a cup.

You can prepare real mantas, just like Uzbeks do. It turns out that this is much easier than it might seem at first. We prepare the Uzbek manti, the recipes are described below.

Required ingredients:

• Wheat flour (half a kilogram);
• Chicken eggs (5 pieces);
• Drinking water (no more than 150 mm);
• Fillet beef tenderloin (1 kilogram);
• Onion (half a kilogram);
• Table salt (20 g);
• Ground black pepper (7 g);
• Lard fat (not more than 150 g).

Let's start preparing the dough. To do this, mix eggs, flour, salt and a small amount of water. Knead the dough, roll it into a bowl, cover with a napkin (clean), and leave it for about 30 minutes. Then remove the finished dough, roll it into a single layer (1-2 mm thick) and divide it into equal squares (10 Per 10 cm).

After this, go to the preparation of the filling. To do this, we need to finely chop the beef pulp (you can pass it through a meat grinder, only with a fairly large grate). Add minced chopped onion, azhgon, ground pepper and salt water (a couple of teaspoons) to mince, mix everything thoroughly. Then cut slices (the size of a bean) fattening fat.

And after all these actions, you can start preparing an appetizing and unusually tasty dish. And do you know how to properly mold mantas and what should be done for this? If not, this is what you will learn about this article.

So, we prepare mantas, the recipes of which should be carefully observed, and for this it is necessary to perform the following actions. Put in each square of the dough meat ground meat (1 tablespoon) and fat (enough 1-st piece), then fix the dough on top. To prevent it from drying, cover the prepared mantle with a napkin, then spread it onto the previously oiled cascade mantle (s), only so that they do not come in contact with each other, sprinkle them with cold water and cook with a tightly closed lid for no more than an hour (Better than 45 minutes). If you notice that during the preparation of the mantle will begin to dry out a little, then literally a couple of times you can pour them and grates with hot water. In case you are going to cook them in salted water, like pelmeni, they will be ready after half an hour after boiling water.

Prepared manti is recommended to fill with sour cream or katikom, or pour them with a rich broth, adding a little greens of cilantro and black pepper.

However, manti, the recipes of which are diverse, can be prepared in a slightly different way. To do this, it is necessary to fry them in a red-hot oil before forming a crusty crust, then place them in the mantle-cascan and bring them to steam ready for a couple more. By the way, such mantas will be cooked a little faster, literally 25 minutes.