The peoples of Asia, Bashkiria, and Tatarstan have long been arguing whose manti is their national dish. It is now difficult to establish the truth, since this delicious dish has conquered the whole world and continues to adapt to modern life. A rare hostess does not know that manti is traditionally cooked in a mantle (manti-cascan). But few people know another way of cooking - manti in a slow cooker.
To prepare 4 servings (or 20 pieces) you will need:
250 g of flour, 1 chicken egg, 100 ml of water, 300 g of lamb, 30 g of fat or lard, 7-8 onions, salt and pepper to taste.
Start with a test first.
Pour wheat flour into a deep bowl. Add the egg, salt to it and, gradually adding cool water, carefully knead the dough. It should be cool enough and should not stick to your fingers. If you like softer dough, knead it with the same amount of milk. In this case, water and eggs are not needed. In any case, the manti in the slow cooker are soft and tender. Set the dough aside until it "reaches", prepare the filling.
Finely chop the lamb and fat with a sharp knife or chop in a blender. In no case do not pass the meat through a meat grinder, otherwise precious juice will be lost.
Finely chop the onion, mix it with meat and season to taste with salt and pepper. Stir again.
Twist the dough into thin sausages. Cut into slices and form a thin rolling pin with a rolling pin.
There is a little secret that will help you: in the middle, the cake should be thicker, and thinner at the edges. Put the filling in the middle of each and connect the opposite ends. It should make square bags.
Cooking manti in a slow cooker is incredibly simple. Pour water into it, grease the steam bowl with vegetable oil and transfer manti to it. Set the steaming mode to 45-50 minutes.
Once ready, grease the manti with butter and serve. This dish goes well with tomato sauce, herbs and fresh vegetable salad.
But if you do not have a slow cooker, but there is a double boiler, you can also cook manti. But it will already be manty in a double boiler.
The recipe for the dough and toppings remains the same.
The grid of a double boiler also needs to be greased with vegetable oil or dipped in the bottom of the manti in oil.
When laying them, do not allow them to touch each other, otherwise they will stick together. Cooking time - 45 minutes.
This dish is also remarkable for the fact that the filling can be not only meat, but also vegetables. For example, pumpkin manti.
For the filling you will need: 300 gr. pumpkin, 4 onions, 50-60 g of butter (or fat tail fat), 1 teaspoon of salt and pepper. If desired, you can add to taste zira, coriander and basil.
Prepare the dough by analogy with meat manti. Set it aside.
Peel the pumpkin. Chop it finely, onion and fat. Sprinkle the pumpkin with salt and let it sit for 10 minutes. Drain the stand out juice. Combine all ingredients, salt, pepper, add spices and mix well.
Put the filling on the rolled dough cakes and pinch the ends.
Pour the finished manti abundantly with hot oil, sprinkle with herbs and serve hot to the table.
As you can see, you can cook manti in a slow cooker or a double boiler. The presence of the self-shutdown function will save you from unnecessary trouble. While cooking the main dish, you can, without distraction, prepare the sauce and vegetables.