Manty (master class)

[Elena Tim]

Elena Tim, Lena, my baby mantis:

This size, because the layer from the rolling cut was cut in half lengthwise.
But it is very convenient - they can easily fit into a new ceramic container-steamer, the classic size might not fit.))

Utibozema, how lovely!
Luda, congratulations again on the purchase of the machine! She helped you create great mantis babies.

Lena. remember we said. that my mantle is huge. But look at this one, you can feed the entire forum

[prubul]

prubul,
harosh size

Cool! That would be to devour from here.
Choit, I also wanted to master Uyghur modeling (current nails must be cut off).

[Elena Tim]

from ana, woke up, our beauty



Elena Tim,

Manty Uyghur (master class on modeling with a pigtail) (MalikaS)

I didn’t report whether you were trying to sculpt them or not)

I so understood by the size of these manty, the triple form of Tupper is just suitable. Well, a little wrong will be covered up

I so understood by the size of these manty, the triple form of Tupper is just suitable. Well, a little wrong will be covered up

her, too small, come out in the Taper form.

I didn’t report whether you were trying to sculpt them or not)

Nope, for me, as for that dancer .... but my nails are always in the way.
Yes, and I cut the dough into squares, and there you need round juices. But maybe when I dare

Nope, for me, as for that dancer .... but my nails are always in the way.
Yes, and I cut the dough into squares, and there you need round juices. But maybe when I dare

dare, such mantas seem to me better)) only I additionally roll back the edges more juicy, then the shovchik is thin, the dough is the most tender))

Well, if it seems to you, then I'll pop it

[Elena Tim]

Elena Tim, one more, not the first and not the last, uniform (only you) gratitude for the mantis. For the New Year, I cooked khanumki with pumpkin, manti with meat and these with fish:

They managed to take pictures, because they left them to cool down.The rest of the mantis did not have a chance Therefore, this thank you for a delicious recipe is massively collectively all-encompassing

[Marysia]

Oh, nothing! How cool!
Marysia, did you sculpt them with a Taper? Stunned! They are similar to the Uyghur manti.
I am very glad that the recipe came in handy and you liked it. Thank you for your pleasant review.

Helen, in general, last night I cooked manti for the first time in my life, I was very worried about the result ... Oh, how delicious it is, and what did I pull before? I bought a mantle cooker a month ago ... I got a real pleasure in the process of sculpting - I liked twisting these mantisks, it's somehow boring with dumplings. I endured a little while they cooked, tried one, then another, and in the end 6 pieces for the night, stopped a little Husband checked out very, very
With children, not everything is simple, one child said delicious, but next time he asked without potatoes, but there is another fussy (picks out an onion from the soup) - he took an onion out of a mantle, and the little one ate some idin pieces and went to bed.
Here are my efforts yesterday
And this is the part for freezing
Helen, thank you very much for the master class, everything turned out wonderfully the first time thanks to your detailed explanations in the recipe.
Manty is our favorite family recipe since yesterday !!!

Wikaaa! How beautiful they are! Well, you can't take your eyes off!
You won't even say that you did them the first time. Your pens are gold, I'll tell you what.
I am so glad that you did it and liked it!
To your health, dear! Thanks for the pictures, they are just crazy!

[Lenochka]

All with the Epiphany
At the end of the New Year's month, in our home teahouse - mantis
Lenochka

Today version with dough: water / flour
For the supik, small sticky ones:


Open mantles (square 10 × 10cm):


And such, such as gedza:


* When I put in and take out the mantles in / from the steamer, I always remember with gratitude yours, Lenochka, recommendations. I have not met better and more complex yet

Marysia, did you sculpt them with a Taper?

Lenochka, I don’t have a Taper, so for now I’m sculpting without him
Ne_lipa, Victoria, super-presuper what cool mantas turned out

[Marysia]

Damn, what are you doing every night ?! I want to eat all the time because of you! That cakes, then manti, then samsa! I'm already tired of envy!
Marysia, gorgeous manti! All three kinds!
Once again, I am very pleased that you are doing everything right, and most importantly, you like it. Thank you, my golden!

[Lenochka,]

what are you doing every night ?!

Lenochka, I come with a report, so to speak
Thanks for the wonderful authentic recipes

Lenochka, Maryya, thanks for the praise
Marysia, you have wonderful manti !!! How about soup with little ones? Very interesting, maybe I can do this too ...

[Ne_lipa]

Ne_lipa, Victoria, wrote the answer in PM

[Lenochka,]

Lenochka, Well, that's it, I am And mulberries From mantushki-yummies The size is already bigger

And so on ... I'll have to, probably, buy a mantle

I'll probably have to buy a mantle

Definitely! Moreover, everything is so cool for you.
And for the pies, and for the manti, my big thank you!

[Elena Tim]

Elena Tim, a wonderful recipe for manti dough! My thanks for him! I really have my own filling, from minced lamb meat and without potatoes (I wanted to put half a portion for a test, but I forgot, head full of holes). Everything turned out so delicious!
I know that you do not like raw, therefore, specially prepared for you

My mother is a woman! 🔗
And that's all for me ?! This I entered successfully.

Natasha, what handsome guys, stunned!
Thanks for the beautiful photo report. I am very pleased that you liked the dough.
Well, your filling is straightforward, classic, no potatoes are needed (it's just we love to add it)

[Elena Tim]

Elena TimLenus, I’m probably the last one on the forum who hasn’t done your mantle test yet
And then my hands reached (or rather, the hooks of my new dough mixer) and I came to ask questions
Jump, I'm a kettle, then the questions are appropriate
Do you add more flour sometimes? When kneading, the dough seemed soft to me, I added a little (gr 20). When I got it, it was so soft and tender. I decided to lie down. Lay overnight in the refrigerator and still remained very tender. I will roll it out a little thinner and can immediately tear. I think maybe my flour is very wet here and next time add even more of it. Do you think?

What did you do? For rolling out with a gallop or for a typewriter?
Well, judging by the fact that it turned out to be soft, it means for a rolling pin.
Lenus, of course, add flour, a lot depends on her. There is such a floating - horror! You just kind of knead an elastic dough, and it just floated again. So sometimes you add something that then it's impossible to roll it out. So, you are more careful there.

Listen, why don't you have a car? There, in the note, there is a cool dough for her.

Why don't you have a car?

don’t pour salt on me ...
I feel like I am the most casual on HP
Toka, now, I got a dough-kneader and a juicer came to me.
So, by hand, by hand
I understood everything about flour. Next time I will add more. As soon as you understand that enough is already ...

Why don't you sleep at 5 am?

You just kind of knead an elastic dough, and it just floated again.

I had this yesterday. Kneading for manual rolling. Flour, as always, Makfa. No matter how much flour I added, the dough was still floating.

As soon as you understand that enough is already ...

Good question. Usually I try to use the same brand, McFoo, for example, but she, although rarely, still brings surprises, like Luda.

PAINTANA Experienced palpation

Yeah

This is where I went
Hello everyone, haven't heard for a long time
Lena, I can't read all 60 pages. Question)
They wrote about pumpkin filling here ??? Tell pliiz or poke your nose.
I am worried about how much to hang in grams, fat tail, onion, pumpkin.
Putting cumin ??? I really want to try. Here.
I will be happy if you send me on the right path. I will send a photo report)

[Zhannptica]

Zhannptica, wow! Whom am I seeing!



Lope you have stocked up the pumpkins, that until now (in March!) There is something to get out of the bins!



I would also make a pumpkin Yummy, probably

Hello may love)))
There you need to catch the filling by the tail. I tried it several times. At first I was soooo impressed that let's order them everywhere. And they get worse and worse every time. But I need to eat them. It's delicious and juicy. The fat tail and the bow are definitely there. But you need to understand what and how much to swell

So have you tried them somewhere? Have not done it yourself yet?

how much to swell

This is nada, yeah ... I usually swell everything by eye, and then I think, why does it taste so different always

Zhannochka, I don't even remember if I ever made a pumpkin with a fat tail ...
Usually she put butter in a piece in each mantyshka. But if you want both the fat tail and the zira to be straight, then if I were you, I would first try to take no more than 200 g of finely chopped fat tail and 1 tsp per kilogram of pumpkin. coarsely ground cumin. Coarse grinding is when part of the cumin is crushed harder, and part remains simply broken into two or three pieces. Do not forget black pepper and salt, but then you yourself understand - a matter of taste.

[Today at 03:21]

Manty (master class) "Answer # 1185 Today at 03:21 »

[Igrig]

Igrig, Igorand this is not the limit
I suppose our craftswoman sculpts some delicious

Or sews parrots

My mother! It's already half past three! Almost four !!! I'll have to hand over the report soon!
That's it, I used to ...

[Elena]

Elena!

It is good for you to say so on the right side of our Motherland, you have already woken up and lead all sorts of active life, and we are only dreaming of touching the cool sheet and forgetting about new posts on the forum in a short light dream!

[Igor]

IgorI'm fine anyway
I'm talking about our Timkina, this time is not the limit for her
Elena Tim, Lenusik,

Today is Tuesday I'll come running to watch

Shcha, a little more than a hundred pieces left ...

[Elena Tim]

Elena Tim, Thank you)))
Che, I'm already thinking about the fat tail ..., probably with butter, all the same)
One of these days I'll do it, I'll tell you. A half onion or a little less?



Che, ziru is not over yet
She was exactly there ...

Che, ziru is not over yet

She read about butter, but not about cumin
Jeanne, until you yourself experiment, you will not understand what you like best. Look, if you do it cleanly with pumpkin and butter (no fat tail), then cumin is optional here, enough black pepper and a little salt. Sometimes they even add sugar, just a little, just to dry out, taksyazyat, the sweetness of the pumpkin. But here it is very important that the pumpkin itself is initially sweet and aromatic. Then onions can be smaller, for example, three hundred grams per kilo of pumpkin. After all, the very meaning here is to preserve, and not to hamper, the taste and aroma of pumpkin. Then the mantas will turn out to be simply amazing. But if the pumpkin is so-so, average lousy, then it's just not worth making it with oil, because to taste it will only be grass with oil and a slight pumpkin flavor, nothing more. I took a chance somehow - I didn't like it at all. It was even a pity for the time spent on this bullshit, honestly.
But if you make manti with the addition of a fat tail, then the zira will be very appropriate here, because it is an integral part of the Uzbek cuisine, and they are inseparable from lamb. And then you can heap more onion. But here you need to be guided by your own taste.I would not put more than half a kilogram in any case, after all, pumpkin is the main ingredient here.
Oh, Zhannka! When the sorrel comes, be sure to make manti "potatoes + onions + sorrel + a piece of butter + salt pepper" - this is a dump of the head! Just check: there will be two types of manti on the lyagan: with meat and potato-sorrel - the latter will be eaten first! Unbelievable, but it is a fact. ... It's like with my pancakes: if I serve them, among others, and snacks, on the guest table, I cook, as a rule, two types: with meat and with fried sauerkraut. So there always comes a moment when someone asks: "Is there still a hood?" The question is, why the hell are you not a priest with meat?

Lenchik, you provoked me with mantas with sorrel. This is the first time I've heard of this. Write the proportions. The snow will melt, the sorrel will immediately climb out of the ground. I will definitely do it. And write about pancakes with cabbage. I do it with potatoes. I love fried pies with sauerkraut, I think the pancakes are delicious

[kirch]

And write about pancakes with cabbage.

I also jumped to ask, but something stopped me! I join the request kirch, Lyudmila... And I also want to read manti with sorrel.

Lenchik, and if a separate reeeeeeeeeptoooo! Then finally kiss

Then finally kiss

And I

I am also ready to write about pancakes with cabbage and sorrel manti.
Manty with sorrel is generally something mysterious to me ...

Manty with sorrel

I also have a bad idea, but if Timkina praises so avidly, then I'm afraid it's VERY indecently tasty

Girls, excuse me, I was in such a time trouble, well, there was absolutely no time to write.
You know, I have never paid attention to the exact amount of potatoes or sorrel - everything is somehow by sight. But how the sorrel appears, I will do it and tell you.
As for the cabbage for pancakes, here I’m unlikely to be original, but I do this: I try to take the cabbage initially tasty, and not anyhow, then the taste of the final product will be great. If, nevertheless, the cabbage is too sour, then it is better to rinse and squeeze it. You need to squeeze out the juice in any case, otherwise the cabbage will not be fried, but steamed. So, I cut the squeezed "sausage" of cabbage into small pieces, three to four centimeters, so that it is easier to mix and more convenient to eat. I always fry only on a mixture of vegetable and butter, about 50x50. First, until a pale golden color, I fry the onion (about 200 g per kilo of cabbage), then add cabbage to it and fry it under the lid, over a slightly below average heat. So the cabbage is fried and steamed at the same time. Stir from time to time, of course, so as not to burn. When it is lightly browned and smells deliciously of fried butter, you're done. I add black pepper, sometimes I even add some salt. Throw in some fresh herbs (dill with parsley), stir and set to cool. All.
It's amazing how such a simple filling manages to please even those who dislike sauerkraut.