Manti is a traditional food of the peoples of Asia, consisting of dough and toppings, most often meat (from lamb). They are common in Turkey, Tatarstan, Kyrgyzstan, Uzbekistan, Bashkortostan, Kazakhstan and other countries. The peculiarity of the dish is steaming. Distinguish Uzbek, Tajik, Uighur manti. A recipe for the latter is presented in this article.
A bit about the dish
There are several varieties of these manti:
- Kava Manta - with lamb and pumpkin.
- Boldurgan-manta - from yeast dough stuffed with lamb or with the addition of jusai.
- Jusai manta - with a jusai plant (with or without lamb).
Total species more than ten. They are eaten with red pepper seasoning with vegetable oil.
Ingredients
To cook Uigur manti, you need to take the following products for the test:
- a pound of flour;
- a teaspoon of salt;
- 200 ml of water.
For filling:
- 700 g of mutton;
- 300 g of onions;
- 100 ml of water;
- 100 g fat tail fat;
- salt, zira, caraway seeds;
- 50 ml of refined oil.
Cooking dough and toppings
To prepare the dough, you need to sift the flour, pour salt into the water and mix. Then pour water into flour and knead elastic dough. Cover it with a napkin and leave for 20 minutes.
To prepare the filling, cut into small cubes lamb, fat tail fat and onions, sprinkle with salt and ground spices, pour 100 ml of water, mix well and leave for 15 minutes.
How to sculpt Uigur manti
Manti differ from dumplings not only in size, but also in the way of molding.
Modeling Mode:
- Roll out the dough with a thickness of 1-2 mm (ideally, you should strive for 1 mm). Cut it into squares or circles. You can first roll out one large layer, then cut. Or divide all the dough into balls and roll each one separately into a circle. The diameter of the circle (or the side of the square) is approximately 10 cm.
- On each square or circle put a tablespoon of minced meat.
- How to pinch a circle? Raise the dough over the meat from two opposite sides and connect in the middle, then lift from the other two opposite sides and pinch. Connect the formed corners in two.
- Pinching the squares. Raise all four corners above the meat and connect them properly, then pinch the edges of the dough, between which the filling is visible. The resulting corners are made in two.
- The classic way to pinch manti with a pouch is the easiest. It is necessary to collect the dough along the edge in folds and tightly connect and blind them so that they do not diverge during cooking.
- Another simple way is the formation of triangles (so often they make pies).
- Uigur manti are most often plucked in a simple way: put the filling in the middle of the mug, connect the edges of the dough first on one side, reaching the middle, then on the other side.
- Circles can be plucked with a pigtail. How to do it right, see the video below.
Steaming
Manty is cooked in a double boiler or a special mantle. They are first dipped into the vegetable oil without a smell, then placed on the perforated surface of the double boiler. You should not place them very close to each other, since they will increase in size during cooking. Pour water into the lower compartment. Boil for about 30-40 minutes.
Ready Uyghur manti served hot with sour cream and black pepper.
With pumpkin
Uigur manti can be cooked with lamb and pumpkin. This dish is called kava-manta. To prepare the filling you will need (per 1 kg of dough):
- 800 g fat mutton;
- 800 g of pumpkin pulp;
- 350 g of onions;
- salt, garlic, cilantro, ground pepper.
Cooking:
- Wash the lamb, put in water and put overnight in the refrigerator in a closed container.
- In the morning, drain the water, cut the meat into small cubes (with a side of 7 mm). Dice pumpkin and onion into cubes of the same size.
- Chop the cilantro and garlic with a knife, and as small as possible.
- Combine meat, pumpkin, garlic and cilantro. Salt, pepper, mix and beat slightly, let stand a little.
Next, you can proceed to rolling the dough, sculpting the cops and cooking them for a couple.
You can make Uighur manti from yeast dough. Before being sent to a double boiler, they are fried lightly in boiling oil, then brought to steam readiness. They turn out magnificent, similar to pies.