The national Uzbek dish, manti, is known all over the world. What it was to the taste of gourmets and lovers of simple food, you can understand only by tasting them. The main thing is that manti should be real, the very unique, authentic, incomparable with anything ... It is this kind of food that you can prepare based on a step-by-step guide. Finally, all the secrets of the art of cooking are revealed: from kneading dough to puzzles on how to wrap manti.
Components of success
As befits in every magical case, in order to prepare manti with a brilliant result, three conditions must be met:
- Quality products.
- Sharp knife.
- Good mood.
Manti lean dough
The recipe for its preparation is elementary simple, like all great works. In addition to flour, a pinch of salt and water there is nothing in it.
The ratio is approximately this: half a glass of water per 500 grams of flour. It is impossible to give exact proportions, because the volume of the product will vary depending on the quality of the flour and even the temperature of the water. You may have heard this expression: "How much dough will take." It is just that the dough needs to be thoroughly kneaded, stirring the flour in portions until the dough stops sticking to your hands and it becomes smooth, elastic and pleasant to the touch.
At this point, do not roll it. Set aside the dough on manti. This recipe requires. And not less than 20 minutes. Time is needed for the dough to finally “seize” and gain elasticity.
You can also make dough for manti in a different way . The recipe brought to your attention is far from the only one. Moreover, there are many of them. There is no doubt that having tried manti once, you will do them again and again. Change the recipe for the dough and toppings until you get your favorite result.
Butter dough
Sift a kilogram of flour on the table, add a teaspoon of salt. In the center of the flour hill, make a “crater”, pour one egg and three tablespoons of vegetable oil into it (you can without it). Mix.
As you knead the dough, add boiled water or room temperature milk in portions, about one tablespoon each. In total, about half a glass may be needed.
To spread the butter dough, you need much more time - up to one hour. Wrap it with cling film and send it to rest.
Very tasty and beautiful dough is obtained on yolks alone. A pound of flour will need from 6 to 10 yolks. The quantity depends on their size.
On how to wrap the manti, the method of preparing the dough will not affect.
Advice! The dough can also be made in a food processor. This greatly simplifies the task and provides an opportunity for creative experimentation. For example, add chopped spinach to the dough. In this case, it will acquire a pleasant greenish tint and an additional taste.
The dough in the combine is considered ready when assembled into a single lump. Do not miss this moment. Excessive mixing will ruin everything.
Filling
While the dough is being placed, it's time to make the filling. Stuffing can be anything, even vegetarian, that is, exclusively vegetable. Very tasty manti stuffed with cheese and boiled eggs (rub on a coarse grater and mix). But still real manti - with lamb stuffing. But not in a meat grinder made, but with a sharp knife finely chopped!
Chop about 800 grams of mutton and 200 grams of fat fat. This fat is very soft and will completely dissolve during cooking, making the minced meat unusually juicy. For the same purpose, add 400 grams of onion, cut into thin half rings. Salt, pepper to taste and pour a couple of tablespoons of oil. You can add a glass of pumpkin, chopped into small cubes, into the minced meat. Of course, not everyone loves her, but true manti do not exist without a pumpkin. It unusually refreshes the taste and makes it richer.
On a note. Only in minced meat from lamb, beef, chicken or a mixture thereof, you need to add interior or fat tail fat. This component is not added to the pork filling.
Mantovarka
All the ingredients are ready, so it's time to put the Manti Kaskan on fire. Do not be discouraged if you do not have such dishes. An ordinary double boiler will replace it. Pour three quarters of the water into the pan and place on the stove. Let the water boil ...
How to properly wrap manti
- Pour in a bowl of vegetable oil and set aside. It will be needed later.
- Take out the dough, divide it with a knife into 4 parts. Pull each one out with your hands, making a “sausage,” which you cut into circles a little smaller than a matchbox. Roll your hands around the buns.
- Roll each "bun" into a thin cake of 10 centimeters in diameter.
- Arrange the filling on the dough "plates."
- Pinch the opposite edges, but not completely, as is usually the case with dumplings. For now, leave the sides open to glue them in a special way.
- Pinch the dough from the sides so that as a result all the “seams” should form something like the letter “H”.
- Connect the protruding “ears” of the manti to each other, forming a rounded shape:
Now you know the traditional Uzbek way of wrapping manti.
- Lubricate the grate bottom of the double boiler with vegetable oil. Before you send the manti to the pan, their side surfaces also need to be greased with oil. Here you will need a bowl with vegetable fat. Dip manta and put in a double boiler.
- Place the manti at a certain distance from each other so that they do not stick together.
- Cover the pan with a lid. After 45 minutes, we’re ready.
Variation number 1
If you are surprised at how manti look, it means that you got an idea of ​​them in places of public catering. Because they serve manti of a different form. This does not mean that they are "wrong." It’s just that when it’s put on stream, there is no way to sculpt a complex figure from the dough. Perhaps your loved ones loved the Uzbek dish so much that it’s “vital” for you to know how to wrap the manti with a “bag”:
- Put the filling in the center of the mug:
- Lift one edge and make the first fold:
- With the thumb and forefinger of your left hand, hold the assembly point of the dough, and with your right hand add new folds until you get a nice “bag”.
- Squeeze the fastening place again and send the manta to a double boiler.
- To prevent manti from sticking during cooking, you can take additional measures: put a thin sheet of Beijing cabbage, grease with oil, and only put manti on top of it.
Variation number 2
Manti can be made in different ways. The recipe for sculpting them with a “comb” is described only in this master class:
- Place the filling, as usual, in the center of the circle:
- Pinch the dough from two opposite sides.
- Start forming beautiful corrugated folds from the central point of attachment to the edges.
- You should get about three folds on each side, only six.
Please note that beautiful grooves are located on one side only. So, probably, now the question of how to wrap up the manti (there were enough photos and theory!) Should not arise. This is a question of aesthetic taste, which is also not debated. You can make three folds from different sides or come up with your own version.