It turns out that manty was presented to us by the peoples of Central Asia. In appearance, they are not much different from dumplings, but this is only a false illusion. Unlike the usual dumplings, this dish is steamed. It is worth noting that as a filling, as a rule, lamb with onions chopped into small pieces is used. And it is extremely important that it be precisely chopped, and not just scrolled through a meat grinder. In order to properly prepare manti, recipes for which contain a lot of nuances, it is extremely important to observe the rules set out below. So:
- when sculpting, the edges should be fixed not with hands, but with a bottle or rolling pin, so they will turn out to be completely airtight;
- in the process of steaming in a special manti-cascan it is strictly forbidden to digest them;
- various recipes for the preparation of this dish include all kinds of additives in minced meat (onions, dill, carrots, etc.), as well as the addition of various hot spices;
- there are options for sculpting them with an open top in the form of a cup.
You can cook real manti, just like the Uzbeks do. It turns out that this is much simpler than it might seem at first. Cooking Uzbek manti, recipes are described below.
Ingredients Required:
- wheat flour (half a kilogram);
- chicken eggs (5 pieces);
- drinking water (no more than 150 mm);
- beef tenderloin (1 kilogram);
- onions (half a kilogram);
- table salt (20 g);
- ground black pepper (7 g);
- fat tail fat (no more than 150 g).
Getting to the dough. To do this, mix the eggs, flour, salt and a small amount of water. Knead a cool dough, roll it into a ball, cover with a napkin (clean), and leave for about 30 minutes. Then get the finished dough, roll it into a single layer (whose thickness is 1-2 mm) and divide into equal squares (10 10 cm).
After this, we proceed 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 sufficiently large grate). Add chopped onion, aggon, ground pepper and salt water (a couple of teaspoons) to the minced meat, mix everything thoroughly. Then cut into pieces (the size of a bean) fat tail fat.
And after all these actions, you can start cooking an appetizing and unusually tasty dish. Do you know how to sculpt manti correctly and what needs to be done for this? If not, then this is what you will learn about this article.
So, we prepare manti, the recipes of which should be carefully observed, and for this it is necessary to perform the following steps. Put minced meat (1 tbsp. Spoon) and lard (1 piece is enough) in each square of the dough, then fix the dough on top. To prevent it from drying out, cover the prepared mantles with a napkin, and then lay them on the grates (tiers) of the cantana mantles previously oiled, only so that they do not touch each other, sprinkle them with cold water and cook with the lid tightly closed for no more than an hour (better than 45 minutes). If you notice that in the process of preparation the manti will begin to dry out a little, then literally a couple of times you can pour them and grates with hot water. If you are going to cook them in salted water, like dumplings, then they will be ready half an hour after boiling water.
It is recommended to season the cooked manti with sour cream or katyk, or pour them with a rich broth, adding a little green cilantro and black pepper.
However, manti, whose recipes are diverse, can be prepared in a slightly different way. For this, it is necessary to fry them in heated oil until a golden crust is formed, then place them in Kaskan manti and bring them to full readiness for a couple. By the way, such manti will be cooked a little faster, literally 25 minutes.