A person should eat at least three meals a day. Ideally, there should be five meals. Only in this case, the body receives food fractionally, does not signal discomfort through a feeling of hunger and does not gain excess weight. Of course, the last factor also depends on the quality of food consumed. For example, many people consider manti to be classified as junk food, but if you don’t get carried away, manti "roses" is not only a hearty, but very beautiful dish that can become the basis of a feast.
What is manti?
The peoples of Asia (Mongolia, Turkey, Tatarstan and Bashkortostan, etc.) will not believe that you can not know about such a dish as manti. For them, this is a traditional national dish, which is twisted meat wrapped in a thin layer of dough. Presumably the word "manti" came from China, where it could be translated as "head of the barbarian." Well, maybe this dish will seem a little wild, but it will not affect the taste!
Each mistress has her own secret recipe, according to which manti is cooked precisely in her family. In the process, you can show imagination, make the filling more juicy, and the dough thin. True, sculpting manti "roses" is not as easy as it might seem. It will take several times to go through the entire algorithm from beginning to end.
Recipe
So, how to make manti "roses"? Let's start with the test. For him, we need a kilogram of flour, one egg, a large pinch of salt, vegetable oil and a glass of boiled water. You can use ready-made dumplings for dumplings, but on condition that it is fresh. If the dough is laid, the manti will not be good. It is better to start rolling the dough a couple of hours before the intended sculpting, since it should lie down.
During this time, you can manage to cook minced meat from lamb, fat tail fat and onions. Add spices to taste. You can season it with a crushed garlic head. For juiciness and softness, many housewives add boiled cabbage or pumpkin to the minced meat. Just a little to improve the taste.
Roll out the finished dough in thin layers and cut into plates. Manty "roses" are also a figured dish, so you have to sculpt it from stripes.
Process started
Try the minced meat with your tongue to determine if there is enough salt and other spices. Now spread the meat over the entire length of the strip and wrap it inward to make flagella. Twist this flagellum in a spiral, and at the end pinch it at the bottom. These are typical rosette manti. How to sculpt, you understand, and continue to master the knowledge gained on other copies. There is another way to make a "rose". To do this, you need to roll the dough roundly, but larger in diameter than on dumplings. Place minced meat in the center of the round dish and connect the dough crosswise. It turns out "envelope" with the parties open. Now connect the corners of the "envelope". The parties themselves do not need to be glued together. Let the manti breathe. Send them to a pressure cooker or a double boiler.
The right nuances
Now you have mastered the science of how to make manti roses. The recipe is not so complicated, but experienced chefs advise you not to stick to it with an accuracy of "up to." It is necessary and important to exercise imagination during cooking. If you replace lamb with chicken, then manti will turn out to be light and almost dietary. The dough can be made without an egg and thereby reduce calories. Manty with the addition of green onions and hot spices have a special aroma. Vegetarians sometimes make manti with mushrooms and herbs. By the way, to taste this is a very interesting combination. It should also be noted that the Uyghurs get perfect manti "roses". Photos of these creations are really pleasing to the eye. The fact is that they are very juicy due to the abundance of fat tail and pumpkin in the filling. Uighurs have more than 10 varieties of manti: with pumpkin, jusai plant, red pepper. Molded in a round, triangular shape or similar to an envelope. Mantas are best eaten hot, but immediately after cooking, you need to throw a piece of butter on top or put sour cream on to soften the taste and dough. The dish goes well with any sauce and seasonings, but it will become truly authentic if you whip up a portion of homemade mayonnaise. To do this, you will need natural yogurt, mustard, a spoonful of olive oil and spices. You can also add grated garlic or herbs. All ingredients need to be crushed and mixed. You can use a mixer for this. This mayonnaise is much more useful than purchased and will not add extra centimeters to your waist. Enjoy your meal!