High-calorie and incredibly tasty manti with beef are perfectly absorbed by the body. The dish is steamed, which does not harm the body. And if you still for some reason did not dare to perform such a feat in order to prepare real homemade manti, then now is the time for this. Do not be afraid that the dish will not work. We have very detailed instructions for creating juicy manti with beef. Just follow it from start to finish. The result will be not only a mouth-watering dish, but also a lot of praise for the one who created this masterpiece.
Manty Dough
Each housewife has the best recipe. But we also have a great way of kneading a special dough for the shell of products. And not even one. Here's how to make dough with milk and eggs. Product Set:
- milk - 1 cup;
- flour - half a kilogram. You may need a little less or a little more. The exact amount depends on the stickiness of the flour from which the dough for manti with beef is made;
- salt - 1 teaspoon;
- vegetable oil - 2 tablespoons;
- eggs - 2 pieces.
A method of preparing dough in milk
Stir the eggs with salt. Pour all the norm of milk and vegetable oil. Introduce the previously sifted flour. The finished dough should become elastic and not sticky to the fingers. Send it to the refrigerator, packing it in a plastic bag. The time spent in the refrigerator is 20-30. We take out, crush and apply as directed.
Dough on the water
This dough is not only for manti with beef. It is often made for dumplings and dumplings. That's because a similar method is considered to be classic. Component List:
- water - 1 cup;
- flour - 2 glasses;
- salt - a teaspoon;
- vegetable oil 1-2 tablespoons.
Mix water with salt and oil. Then sift the flour and gradually knead a tight elastic dough. For thirty minutes, the dough should be placed in a cold place. After the cooling procedure, we start modeling manti with beef.
Stuffing for products
Creating fillings has its own secrets. The tricks are passed on to each subsequent generation of young housewives from their predecessors. Here are some of the nuances due to which the filling of manti becomes more juicy and tender:
- The most important secret is to cook manti with minced beef. The meat grinder will make the ground meat drier, since in the process of grinding the juice will inevitably come out of the meat.
- A fairly large amount of onion is added to the filling. Salted chopped meat only before cooking manti and do not leave it "for later".
- Some housewives add potatoes to the meat and onion, mashed through a fine grater. It makes the filling more tender and satisfying.
Manti with beef: recipe
We learned the most important points, thanks to which we get magnificent, juicy manti with beef meat. And now for more detailed instructions. We read and repeat the action. First of all, we will make sure that all the components in the list are available and in the required quantity:
- beef pulp - one kilogram;
- salt - 1 teaspoon without a hill;
- onions - 3 large heads;
- freshly ground black pepper - to taste;
- garlic - to taste;
- vegetable oil - 1 tablespoon.
We prepare the base by kneading the dough according to one of the above recipes. We’ll send the dough to the refrigerator and start filling.
Method for preparing the filling
Wash beef tenderloin in cold water. Free meat from films and other unnecessary components. With a sharp knife, cut the beef into small pieces. It is convenient when the meat is slightly frostbitten, so it is easier to cut, and the cubes will be several times more accurate.
Free the bulbs from the husk. Rinse in cool water. Cut the whole onion indicated in the recipe into very small cubes. We do the same with garlic: peel and chop.
We take a bowl or pan in which we will knead the filling. Add meat, salt and pepper. Shuffle the composition. Then we introduce onions, garlic and mix again. At the end of the process, add a spoonful of vegetable non-aromatic oil. Carefully intervene in the meat filling.
Sculpt
We take out the dough from the refrigerator and crush slightly. Cut off a piece. We roll it out with a thin layer. The thinner the mantle shell is, the tastier and more successful the final result is considered. However, you should not get carried away. Too thin a fabric is easy to tear in the process of folding manti.
They rolled it out. Divide into squares or circles - whichever is more convenient. I must say that the products, in any case, turn out to be tasty and beautiful.
In the center of each tortilla (or square) we spread the filling of chopped beef.
How to pinch the edges, again decide the hostess. There is no one true way to pinch manti. Usually follow the instructions below:
- Connecting, squeezing with your fingers, two opposite sides in the middle of the product.
- Then, two more sides are plucked in the same way.
- The remaining four tips interlock in pairs.
You can go the simpler way: pinch the product in the form of a "bag". But many try to mold manti in the way our mothers and grandmothers did.
Important nuances: how to steam products
Lubricate the lattice of a double boiler or mantle cooker with vegetable oil. If this is not done, then tearing off the finished manti without damaging it will become an impossible task. We spread the semi-finished products, not forgetting the distance between them in half a centimeter. Coat the top and edges of each product with vegetable oil.
We put to steam. The total cooking time is one hour.
If there is no pressure cooker, it is easily replaced by everyone's favorite multicooker.
We take out ready-made juicy manti with chopped beef in sixty minutes. Serve with your favorite sauce. Sour cream, mayonnaise and ketchup are great for the dish.