Those who believe that manti are just big dumplings are mistaken. Of course, in the composition of the dough, these two dishes are close, and the filling in them often coincides. However, the meat for manti by the rules requires chopping, not grinding. Yes, and most often the case is not limited to one meat - they also cook manti with pumpkin and minced meat, and only with pumpkin, and with vegetables, and with mushrooms. In general, stuffing is always allowed to experiment. The second - and cardinal - difference is that manti is prepared exclusively for a couple. For them, there is even a special device, popularly called the mantle. And the third: manty does not have to be closed with a test on all sides. Thanks to steaming, they are quite easy to make them look like small open cakes.
Uzbek manti with pumpkin
This is one of the favorite recipe options. Any vegetable is suitable, 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 reminiscent of dumplings, but should be very resilient. And after kneading it is defended for at least a quarter of an hour. For the filling, a pound of pumpkin peeled and peeled is rubbed on this amount of dough. Four onions and a bunch of parsley are chopped finely, a cube of fat tail fat is ground or minced with a meat grinder. All components are mixed, seasoned with salt and pepper, and if the pumpkin is unsweetened, then also with sugar. The dough is rolled as thin as possible, ideally up to a millimeter thick, then cut into large squares. A tablespoon of the toppings is placed on each slice, the manti with pumpkin are blotted out, as the fantasy suggests, and laid out in manti-cauldron (with large gaps between the "neighbors"). The lattices of the dishes are pre-lubricated with oil, a little water is poured on the bottom, and “dumplings” are sprayed with it (cold). Manti with pumpkin is cooked for about half an hour, after which, sprinkled with herbs, served to the table. And do not break the main rule! Whatever the stuffing inside, the dish must be eaten exclusively by hand.
Manti in a double boiler
It is perfect if you do not have a special cauldron. Yes, and you can not limit yourself to one vegetable, but cook manti with pumpkin and minced meat. For them, 700 g of meat is taken (preferably mixed - beef and lamb) per 300 g of vegetable. The meat, a minimum of five onions and a piece of lard are finely chopped, the pumpkin is traditionally rubbed, the components are combined, salted and pepper. The dough is done similarly to the above method. You can buy ready-made dumplings, but then it must be additionally kneaded so that it becomes extremely tight. Incidentally, it is not necessary to roll it out. There are manti with pumpkin and minced meat, the recipe of which requires manual processing of the dough. A piece is nipped off, rolled into a ball, then stretched with fingers with the fingers to the desired size. However, skill is needed for such a modeling, since it is enough to stretch the first time just a few people do. The filling is laid in the middle, the edges are stuck together with a knot or envelope, then the finished "pies" are laid out in a double boiler. As in mantyshnitsa, cooking time is half an hour. The result is lush and mouth-watering manti with pumpkin and minced meat (the recipe with a photo clearly demonstrates this). Serve them with sour cream, herbs or sauce.
Manty in a pan
We take into account that not everyone has in the house not only a mantle, but also a double boiler. Do not despair: in this case, you can cook manti with pumpkin and minced meat. The basic steps are the same, however, it is better to slightly grate the vegetable in a frying pan with onions (before mixing with the meat). The desired "dumplings" are molded. Then a saucepan is taken, a little water is poured into it and a colander greased with oil is placed, where the manti with pumpkin and minced meat is added (recipe with photo). Water should not touch the bottom of the colander. The lid closes - and for half an hour at the slowest fire.
The second option is to take a larger pan, pour a little water into it and put a deep bowl. Manty are laid out on the bottom of the bowl, it is covered with another plate - and again, on the burner for half an hour.
What is manti with?
Traditionally, Uzbeks season them with sour. Our compatriots prefer sour cream. Good manti with pumpkin and minced meat, sprinkled with roast onion. Well, if you want complete authenticity, make santan sauce, invented specifically for manti. Two large tomatoes are grated (without peel). Four slices of garlic, finely chopped, are fried in vegetable oil, a spoonful of red hot pepper is poured into them, and after a minute of mixing, grated tomatoes. How to boil - salt, cover and turn off the fire. There is no better manti sauce !