Manti is an oriental dish made from unleavened dough with meat filling, which is loved all over the world. Traditionally, this dish is steamed. Our article will introduce you to the original fried manti recipe. Learn how to cook them.
Manti can be used both ready-made, purchased in frozen form, and your own, home-made. The fried manti recipe is simple.
If you have time for cooking, cook them yourself. For this you will need fresh dough and meat filling.
First make the dough. This is done so that the gluten contained in the flour is sufficiently "dispersed" and the dough acquires elasticity, tenderness and softness.
Dough
For the test you will need:
- wheat flour - 500 g;
- 1 egg
- 1 cup cold boiled water;
- 1/2 teaspoon of salt.
Pour the flour into a deep bowl, make a recess in which pour water and add salt. Stir in one direction with a spoon and add the egg as it thickens. Stir again and start kneading the dough with your hands. When kneading the dough, make sure that it does not become “tight”, otherwise it will not be possible to roll the thin cakes.
The finished dough should be soft, elastic and not stick to your hands. Wrap it in cling film or place in dishes and cover.
Filling
While the dough is "ripening", proceed with the preparation of the filling. Traditionally, manti is made from lamb. But any meat is suitable: chicken, pork, beef and more.
For the filling you will need:
- meat with fatty layers - 1 kg;
- 4-5 onions;
- 1 bunch of greens (parsley or cilantro, to taste).
For the stuffing, you can use minced meat, but manti of finely chopped meat will be more juicy, tender, rich in meat taste. “Shred” it onto thin plastics across the fibers, and then “walk” them with a wide sharp knife along and across.
Ideal for grinding - "in the box." Add finely chopped onions and greens to the prepared meat.
If the meat is lean, grate frozen butter (200 g) on a coarse grater and mix evenly into the filling.
Tip: you can add one finely chopped bitter pepper to the meat filling - this will add a Caucasian note to the manti.
The filling is ready. And while you are rolling flat cakes, all its ingredients are “saturated” and “mixed” with each other, which will give the filling a peculiar taste and aroma.
Modeling
Roll out thin cakes (2-3 mm) from the finished dough, about 10 cm in diameter. The middle should be denser than the edges. Otherwise, the bottom of the manti may break, and their crown will be thick and dry.
In the middle of the cakes, spread the filling and patch up the manti up, in the form of bags. Leave a small hole on top - hot steam should freely escape through it, and the manti will not “swell” during cooking.
Put the finished manti on a tray sprinkled with flour so that they do not touch.
Cooking
Now about how to cook fried manti.
Before frying manti, they need to be steamed. Use special dishes for this.
After cooking, let the manti “dry” slightly so that the oil splashes less during frying.
Manty should be fried in well-heated vegetable oil, covering them to the "tops". The pan does not need to be covered. When the sides are golden to light brown, the fried manti is ready. They prepare for about 2-3 minutes.
Serving fried manti is recommended on a preheated dish to keep them hot longer. Sauces will suit any taste.