Many different types of manti are known, and each nation has its own nuances and tricks in the preparation of this delicious dish. But today we will not talk about similar dishes in Turkey, Korea, Mongolia. Learn to cook manti in Tatar.
General information
In the recipe for these manti, the presence of raw potatoes contributes to their increased juiciness. And the taste, thanks to the potatoes, becomes somewhat peculiar, but very tempting. Four to five pieces are usually enough per serving, depending on the gourmet's overall appetite. The recipe for making Tatar manti is simple. In any case, no more difficult than dumplings. Manti are molded quickly enough, because unlike dumplings, each mantle is obtained from the child’s palm.
Products are best not to be frozen due to the fact that the filling contains raw potatoes.
What is better to cook
To cook this dish you need exclusively to steam. Therefore, the recipe for manti in Tatar should be studied after first purchasing a mantle. For a comfortable cooking, an ordinary double boiler is also suitable. And if you have a kitchen assistant - a crock-pot, then there is nothing to worry about, it will perfectly cope with the task. Each multicooker comes with a steaming bowl. For two eaters, this kitchen device will be enough.
Manti Recipe
And here is the Tatar manti - a recipe with a photo of the finished dish. All products are based on ten servings. And here is a list of the necessary ingredients:
- a pound of flour;
- one hundred and fifty milliliters of water;
- a pair of eggs;
- minced meat (beef and lamb in equal proportions) - 700 grams;
- about half a kilogram of raw potatoes;
- a pair of large and juicy onions;
- to taste - pour in your favorite spices and do not forget about salt.
Knead the correct dough for manti in Tatar:
- Break eggs and pour into a bowl for kneading dough. Add salt and water.
- We mix the resulting liquid and gradually introduce flour into it. Knead the dough until it gathers in a lump.
- As soon as such a procedure becomes difficult to perform in the dishes, pour the flour on the surface of the countertop. We spread the thick dough on flour and knead until the dough acquires elasticity and density.
- We cover a very dense dough with a film for fifteen minutes. Gluten during this time will help him become even stronger and smoother.
Filling
While the dough is parting, it is necessary to start preparing the filling for manti in Tatar.
We clean the onions and chop them very finely. Onion slices will have to give the mince their juice and aroma. Therefore, its correct grinding is so important.
Peel potatoes, rinse in cold water and cut into small cubes (not as finely as onions).
Combine the minced meat with onions and potato cubes. Sprinkle with salt and necessary spices. Knead the resulting stuffing with your hands. The salt will dissolve, and the onions and potatoes will produce juice. It takes about three minutes to knead the filling for manti in Tatar.
Modeling Mant
Our dough has reached the desired state. After lightly mixing it again, we begin to sculpt the products themselves. We cut off half the norm from the total mass of the dough and roll this piece into a layer with a width of about 2-3 millimeters. We cut the layer into identical squares. The side of each square is approximately equal to eight or ten centimeters - no more.
In the middle of each square we place the meat filling. Its amount is equal to a dessert or a tablespoon. If your manti has a side of 8 centimeters - a dessert spoon, if 10 - a tablespoon.
Now connect the edges of the squares that are opposite. In the second step we again connect the edges of the resulting square. In general, the molding of manti can occur in several ways and each for himself chooses the most convenient, which he subsequently uses.
This dish is prepared, as mentioned above, in a special bowl. Someone calls it a mantle cooker, and someone calls it a mantle maker. The correct name of the dishes used does not play a special role in the preparation of the dish. Before laying the mantles for heat treatment, it is necessary to lubricate the mantle grill (or the mantle cooker and other devices) with vegetable oil. Here you have to work hard and spend some time. Each hole in the levels of the pressure cooker must be treated. Failure to comply with this rule may lead to the mantle sticking to the grill during steaming, and you will have to tear it off, damaging the shell. Torn dough - flowed juice from manta rays. Therefore, do not rush and smear with oil.
When this stage of preparation is completed with dignity, the time has come to place the products in the pan-mantovarka. Make sure that the walls of the mantas do not touch. This contributes to the adhesion of products and can also damage the shell. Cook with the lid closed for about forty-five minutes (time is counted from the start of boiling water).
You can serve juicy manti with any sauce or broth. Sour cream, mayonnaise and ketchup are also suitable.