One of the most famous Asian dishes in the world is manti. There are many recipes for their preparation. More precisely, the cooking principle is one, but there are a lot of small deviations and varieties of fillings, as well as options for serving manti. Being bright representatives of the cuisines of many countries and nationalities, they acquire a national flavor most often thanks to the sauces with which they are served.
Indeed, how else? The dough for manti is taken the most usual, as for dumplings. As a filling, meat is most often used: pork, beef, lamb, but sometimes fish, vegetables and various mixtures of ingredients. Of course, various seasonings, onions and spices are also present in the dish. Products for filling are not chopped in a meat grinder, but chopped finely with a knife. Manty itself, unlike dumplings, is not boiled in water, but is steamed. By the way, this is where their name came from. There is in Chinese the word "Mantou" (ι¦ε€΄), which translates as "steamed bread." After all, the manti itself, judging by the legend, was invented in China. True, over the many years of traveling the recipe, it has changed in the kitchens of various nations, and now "steamed bread" can be found both fried and boiled in broth. What is the manti served with? In each kitchen it is also individual.
What can be submitted to manti?
This question haunts many housewives who decided to surprise this beloved by many dishes.
Note that more often manti, unlike dumplings and other similar dishes, is eaten without the use of appliances, by hand. Sauces and spices are usually not poured into a serving, but served in a separate bowl. Manti dip in a saucepan before use. You can put the sauce inside by slightly biting the dough. Manti is often prepared without clipping them from above. In the process of preparation, a filling in aromatic juice is formed inside the dough. The sauce is placed in a hole in the dough with a small spoon, making the filling even more flavorful. This allows you to use various sauces, experimenting with taste.
Of course, the complexity of the manti sauce will depend on the situation. If you have prepared a semi-finished dish in your refrigerator, and you decided to enjoy it for no reason, just at lunch or as dinner, then itβs perfectly acceptable to get them ordinary ketchup or some other ready-made sauce.
Simple and quick sauces
Of course, ketchup is the first thing that comes to mind. Examples of such simple and affordable additions to manta rays can come up with a lot:
- Butter.
- Sour cream.
- Mayonnaise.
- Ready ketchup can be replaced with grated tomato.
- A mixture of sour cream with ketchup or ketchup with mayonnaise.
- Vinegar.
- Soy sauce.
- Other prepared sauces, spicy or sour.
Such examples can be listed for a very long time. All of them are tasty and loved in their own way. But if you decide to cook manti as a festive dish, if you want to feel all the charm of manti, cooked with your own hands and enjoy the dish to the fullest, use one of the more complicated dishes, choosing a sauce according to your mood and situation.
Popular Santana Manti Sauce
Santan - this is what manti with meat is served very often, flavored vegetable oil. This sauce is often called Almaty. They are usually watered with manti when served. It is done simply, but takes some time.
To prepare Santana, take:
- 150 grams of vegetable oil. Refined, odorless is more suitable. The flavor will be given to him by added spices.
- Cook the garlic - 8 cloves.
- Tomato paste - 1 tablespoon.
- Hot red pepper, finely chopped or coarsely ground - 1 tablespoon.
Cooking sauce must begin no less than an hour before the planned serving of the dish.
- Preheat the prepared red pepper in a frying pan without oil, slightly fry, controlling the process, until a bright aroma appears.
- Stir in a bowl ready pepper with tomato paste and chopped garlic.
- Warm the oil well in a pan and pour into a bowl with a prepared aromatic mixture.
- Mix everything and leave to infuse for at least an hour. The ingredients settled to the bottom will give the oil its color and aroma.
No less popular sauce - chakarap
This is a famous sauce of Oriental cuisines. Its composition is a tomato in combination with oriental spices.
- Take a pound of tomatoes and chop them as small as possible.
- Two sweet onions (white ones are more suitable) and 3-4 cloves of garlic, peel, chop and add to the dishes with tomatoes.
- You need meat broth - 200 grams. It must be poured into the sauce.
- Spices (a pinch): red pepper, black pepper, zira and a little salt. All this also needs to be added to dishes with sauce and mix.
- Leave to infuse for at least 30 minutes.
Manti Tomato Sauce
Less "oriental" tomato sauce without specific seasonings:
- The tomato can be grated on a coarse grater, so you can get a more uniform sauce consistency.
- Grind a couple of spoons of herbs to taste. It can be dill or parsley habitual for us.
- Add two cloves of crushed garlic, salt and mix the prepared sauce.
Vinegar sauce
When choosing what to serve with manti, various vinegar mixtures are not the least popular. Here is an example of a simple, but very tasty vinegar sauce, which will give an unusual taste to mantas when added inside through a bitten hole.
- Dilute ordinary vinegar with water in a proportion that will allow you to eat it.
- Add a little black pepper and paprika. The excellent aroma sauce is ready.
Onion-vinegar
When choosing what to give manti to the table, pay attention to this option. Making sauce is an elementary process. Finely chop the onion, pour a little vinegar and let it marinate for 30 minutes or more. Before serving, dilute with a small amount of boiled water.
Sour cream sauce
What kind of sauce is served with manti? Here is an example of the simplest sour cream sauce. Mix 100 grams of sour cream, two chopped cloves of garlic and a spoonful of chopped dill.
For such sauces, not too thick sour cream with a fat content of 10-15% is more suitable.
Sour cream sauce with herbs and mustard
For 100 grams of sour cream, take 6 cloves of garlic, a tablespoon of prepared mustard, a pinch of black pepper, a little chopped dill, parsley, basil and 100 grams of kefir or any other sour-milk drink.
- It is better to chop the greens in a blender, then salt it and leave it until the juice appears.
- Add grated garlic, pepper and mix.
- Mix mustard, kefir, sour cream with the prepared mixture.
- Leave the prepared sauce for a while, it is advisable to cool.
Sour cream and garlic sauce with suneli hops
For 350-400 grams of sour cream, take 3 cloves of garlic, a little green onion and parsley and a pinch of fragrant oriental seasoning - suneli hops.
Grate the garlic, chop the onion and parsley, add the suneli hops, sour cream, add a little salt and mix thoroughly, let it stand a little and can be served.
- When deciding what to serve with manti, one should recall soy sauce, which, like the products listed above, can easily be combined in various ways.
- In addition, various vinegars such as balsamic, apple, grape or pomegranate will add the desired sourness to your favorite meat dish.
- In some oriental cuisines, simple sauces consisting of sour-milk products combined with garlic and seasonings in various variations are widespread.
There are countless ideas for serving manti. Almost any variation is possible with various spices mixed with vinegar, sour cream and tomatoes.