Manty with pumpkin and minced meat: in a double boiler, in manti-kazan and just in a saucepan

Erroneous are those who believe that manti are simply great dumplings. Of course, the composition of the test, these two dishes are close, and the filling in them coincides frequently. However, according to the rules, meat for mantis is required to be cut, not grinded. And one meat is more often than not limited to - prepare and manti with pumpkin and minced meat, and only with pumpkin, and with vegetables, and with mushrooms. In general, the filling is always allowed to experiment. The second - and cardinal - the difference is that the mantas are prepared exclusively for a couple. For them, even there is a special device, popularly called a mantissa. And the third: mantas do not necessarily have to be closed on all sides by the test. Thanks to steaming, it is not difficult to make them look like small open pies.

Manty with pumpkin in Uzbek style

This is one of the favorite recipe options. Vegetable fits any, although it is preferable to take a sweet variety. The dough can be prepared independently: from three glasses of flour, two eggs and a glass of water. It is very similar to dumplings, but it should be very elastic. And after vymeshivaniya defend it for at least a quarter of an hour. For a filling of this amount of dough rubs a pound of pumpkin, peeled and peeled. Four onions and a bunch of parsley are finely chopped, a cube of fattened fat is ground or chopped with a meat grinder. All components are mixed, seasoned with salt and pepper, and if the pumpkin is unsweetened, then also sugar. The dough is rolled as thin as possible, ideally up to a millimeter in thickness, then cut into large squares. On each piece is placed a dining room with a slide spoon of filling, mantles with a pumpkin are formed, as the fantasy tells, and put in manty-kazan (with big intervals between "neighbors"). The grates of the vessel are lubricated with oil in advance, a little water is poured onto the bottom, and "pelmeni" are sprinkled by it (cold). Manty with pumpkin is cooked for about half an hour, after which, sprinkled with herbs, are served to the table. And do not break the main rule! Whatever the stuffing inside, the dish should be eaten exclusively by hands.

Manty in a double boiler

It is perfect if you do not have a special cauldron. And you can not restrict yourself to one vegetable, but to make manti with pumpkin and minced meat. For them, 700 grams of meat (better mixed - beef and mutton) are taken for 300 g of vegetable. Meat, a minimum of five bulbs and a piece of fat finely chopped, the pumpkin is traditionally rubbed, the components are joined, salted and peppered. The dough is made in the same manner as described above. You can buy ready-made dumplings, but then it must be additionally kneaded to make it extremely tight. By the way, roll it is optional. There are manti with pumpkin and minced meat, the recipe of which requires manual processing of the dough. A piece is scraped off, rolled into a ball, then stretched out with fingers to the desired size. However, you need a knack for this modeling, because it is enough to stretch thinly from the first time a little at whom it turns out. In the middle of the filling is filled, the edges are collected by a knot or envelope, then the ready "patties" are laid out in the steamer. As in manties, the cooking time is half an hour. As a result, lush and mouth-watering manti with pumpkin and minced meat are obtained (the recipe with the photo shows this clearly). You can serve them with sour cream, herbs or sauce.

Manty in the pan

Take into account that not everyone has in the house not only a mantissa, but a steamer. Do not despair: in this case, you can prepare manti with pumpkin and minced meat. The basic stages are the same, but it is better to lightly grate the grated vegetable in a skillet along with onions (before mixing with meat). Desired coveted "pelmeshki." Next, a pan is taken, a little water is poured into it and a colander filled with oil is put, where manti with pumpkin and minced meat are put (the recipe with the photo). Water should not touch the bottom of the colander. The lid is closed - and for half an hour on the slowest fire.

The second option is to take a bigger pan, pour a little water in it and put a deep bowl. The mantles are laid out on the bottom of the bowl, it is covered with another plate - and again for half an hour on the burner.

With what there are manti

Traditionally, Uzbeks season them with sour crab. Our compatriots prefer sour cream. Good manty with pumpkin and minced meat, peppered with onions. Well, if you want complete authenticity, make sauce santan, invented specifically for manti. Two large tomatoes are rubbed on a grater (without peel). In lean oil, four chopped finely chopped garlic pieces are fried, a spoonful of red hot pepper is poured into them, and after a minute of stirring - grated tomatoes. How to boil - salt, cover and turn off the fire. The best sauce for manti does not exist!