Manty (master class)

"Mirgorod is not the same now, the Khorol-river is not that ..."

In my happy childhood, Uzbeks, whom I knew, neighbors, sealed dullly. I don't see a single reason why leaving a pair of filling open. None! As well as the blind sealing of dumplings. Or samsa, - all the juice from samsa flows from an inept cook through a hole, - not that taste at all ...

Shl. Shl. In the photo, the manti are laid out very tightly, and, most likely, they stuck together well. They will separate, - there will be holes ...

It seems that the author does not see holes, like a grill, you cannot drink skill


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

It seems that the author does not see holes, like a grits, you can't drink the skill

Not visible, because the photo alone does not allow you to see it. A small hole is enough for all the juice to go into the dish and not into the mouth. I do not want to say that there are necessarily leaky specimens, but it is impossible to say otherwise. I know very well how easily and reliably neighboring mantis sticks together, under steam, if you put them too tightly, and even if you dip them well in vegetable oil beforehand, from sticking. I made such mistakes myself, more than once, and I continue to do ...

"Mirgorod is not the same now, the Khorol-river is not that ..."

In my happy childhood, Uzbeks, whom I knew, neighbors, sealed dullly. I see no reason to leave the filling open. None! As well as the blind sealing of dumplings. Or samsa, - all the juice from samsa flows from an inept cook through a hole, - not that taste at all ...

Konstantin, the key in your message is that of an inept cook. We all know Lena's recipes here, and 40 pages say something. And the good thing about cooking is that you can experiment.

And it is right! People who try to impose their culinary dogmas on others are usually doomed to failure and loneliness. [Unless, of course, this is your boss, the chef.] In my defense, I can only say that this seems to be the first recipe I have come across where manti are sealed "not hermetically". Well, that means that this happens ... Well, and good health! Peace, friendship, corn!

[Constantin]

Constantin, the active link should be removed
There can be no comments about the nuances of recipes. Each area has its own nuances. In Tatarstan, for example, an egg never goes into dough for manti. And this does not mean at all that if the egg is added, it will NOT be manty. They will simply differ from "ours" and fthat
By the way, our molding is different. But I've tried Lenus'kin's molding, and I highly I liked Nothing spills out, even if the hole itself does not tighten and remains
You give a lot of recipes and different!

You give a lot of different recipes!

Agree. We sculpt manti with a triangle. My mother-in-law taught me that.

Yesterday I walked through the book of recipes for Uzbek cuisine, published in 1971, the author is an Uzbek. I discovered many interesting recipes for manti. For example, there are manti with bacon and sugar ... If anyone is interested, I can scan it here.

[MANTY CARDBOARD]

manti with bacon and sugar

MANTY CARDBOARD

Cut lamb fat tail fat into cubes, sprinkle with granulated sugar or crushed navat (crystal sugar), stir and set aside.
Dissolve yeast in warm water, knead a tough dough, knead it well, roll it into a ball, close with a napkin and put in a warm place to rise. From this sour dough, separate pieces, about the size of a walnut, twist into a ball and then make cakes 3-4 mm thick.In each cake, put bacon with sugar, arrange oval or round manti and steam for 40-45 minutes.Serve with sour milk.
For the dough: 500 g flour, 20 g yeast, 1 glass of water, 1 teaspoon of salt.
For minced meat: 1 kg of fat tail fat, 300 g of granulated sugar and 1 glass of sour milk for greasing the finished dish.

Name: Uzbek dishes

MANTY CARDBOARD

Yes, this is the recipe, this is the author of this book.

[Elena Tim]

Elena Tim, Lenus I come to you, too, thank you! ! ! She grew up in a family where what Manty is is no secret. We sculpt them in every way, like from squares, like from round
Neither my grandmother, nor my mother, nor my Uzbek neighbors used lean mince. He's fat, always! Here I agree with you, otherwise it is not tasty! Here is a separate Mercy from me, for advice to remove the top pan so that the dough does not sour! Well, now I'm cooking for two, they do not have time to eat manty from 4 circles at once, and the holes in the lower circles of the mantis have become limp ... The eaters have temporarily decreased, and I cook the mantis as before, thanks to you, now everything is wonderful! It's good that an intelligent person came to read I'm happy with myself , and then after these, the thinker stupid
Bye, I went and got the lamb, I will please my peasants
Thank you

Ritusik, good health, my dear!
I am very pleased that the advice came in handy.

Bye, I went and got the lamb, I will please my peasants

Uhtyzh, mantyshki went to cook, right?
And today I also have lamb, just not manti, but samsa ... or pie ... until I decided (I made puff pastry last night)
Good luck with the mantas, Ritus!

[Lenus]

Lenus, thank you dear!
What have I spanked, or have you not seen your new stunning recipes for a long time?

Oh, how she praised ...
I just want to dash and do something!
Thank you, Ritus. Yes, lately, I have somehow not been up to recipes ... then one thing, then another ... then Mars is not in Jupiter ...
In short, I am a quitter.

No, that will not do! I'm waiting for the recipe !!! Maybe for dieters, what do you think? And then there is no strength to obey Masha! I hold on, but just with difficulty ... So that it was tasty, like yours always, and dietary, so that these people do not swear

then Mars is not in Jupiter ...

this is a disgrace, navargan to us four-thread fuuusnoe, we will praise you

[we will praise you]

Maybe for dieters, what do you think?

What are you ?! Have you forgotten where I come from ?! I have no idea about diet food!
Pilaf, manty, samsa, lagman, shurpa and our favorite chuchvara are our daily food.
And from naryn (norin) any dieter will glue the flippers together before he eats.

this is for disgrace, navargan to us four-thread fuuus, we will praise you

No, well, for the sake of such a cause, I am always in the forefront, waving the banner!
We need to think ... then think again ... then again, but already well ...
and issue:
Louise, I haven't seen you for a hundred years! Are you disappearing?

Quote: Elena Tim from Today at 14:10
then Mars is not in Jupiter ...
at that for a disgrace, navargan us four-thread fuuusnoe, we will praise you

And be glad that we can repeat

Lenchik, dy ... I started spinning, I have a graduate fellow, you understand, dress, rotten, tiara, earrings, this time, I am doing repairs for her in an apartment in another city, all alone, I choose, I go shopping, I send materials, I decide with the finishers, these are two, then we went to the exam, the medical board went to the institute, in short, to be honest, only this week I pulled myself together, otherwise I was thinking from my nerves to crack, something all fell at once

something all at once piled on

In my opinion, this is for everyone now ... Can, what kind of epidemic? ...
Whoever you ask, everyone in the park is business sausages.

[Lenus]

Lenus how can you forget? Itself from there, almost ... Okay, for myself a pumpkin, instead of a fat tail I will cut ...

Can, what kind of epidemic? ...

I don’t know: pardon: I’ll live until August, and there at least the grass will not grow

Okay, for myself a pumpkin, instead of a fat tail I will cut ...

Oh, it'll be yummyaaa! Straight like this:
Enough teasing!
Well, I'm not going to make manti today, but you lead me astray.

I would live until August, and there at least the grass will not grow

And what do we have in August? Can I wait for him too ?!

in August we will either go to college, or ... I'll give nafikh to marry so that my mother does not ruffle her nerves: spiteful: Lenus, in August all the worries associated with admission, exams will end, certainty will appear

A, clear. It doesn't threaten me.
Unless my gophers will turn into geeks and want to study at the institute.

[Konstantin]

In my happy childhood, Uzbeks, whom I knew, neighbors, sealed dullly. I see no reason to leave the filling open. None! As well as the blind sealing of dumplings. Or samsa, - all the juice from samsa flows from an inept cook through a hole, - not that taste at all ...

Konstantin! "There is such a party!" (not mine). There are reasons!
The main reason for "non-sealing" (from my point of view) is almost complete no dough seams, which are formed due to the coalescence of two layers, that is, the seam is initially thicker and coarser and this is an objective reality. With open molding, only 4 points casts!
It is also absolutely hassle-free to remove the manti from the tiers (yes, damn it, it is hot, but bearable to remove it with your fingers) and eat without placing the manti "vertically", but simply tilt them at an angle of 45 degrees - and the juice will not go anywhere.
By the way, you can name another reason. But she's not that critical.

[Igor]

The main reason for the "non-sealing" (from my point of view) is the almost complete absence of dough seams, which are formed due to the sticking of two layers, that is, the seam is initially thicker and coarser and this is an objective reality. When molding is open, only 4 points of the impression are formed!

Igor, 100% right! : girl-yes: As a child, I could not stand thick dough, and always left three pieces from the mantle and these were the joints!

Igor, 100% right! As a child, I hated thick dough, and I always left three pieces from the mantle and these were the joints!

Well, it's generally blasphemy to leave pieces of manti !!!
I'm afraid to even ask, why exactly three and which pieces? Rather, I will put the question in a different way: how were the manti sculpted?
By the way, near the khinkali there is a place for a cast - such a "pimp" from above is not supposed to be eaten!

the seam is initially thicker and rougher

I have long ago solved * the problem * of a thicker seam, if the manti are completely pinched - I put the manti with the seam down, then the thicker part of the manta is steamed well and soaked in juice, it becomes softer

any method of sculpting - both with a closed * rose *, like Lena's, and a la khinkali - in a bag and often make a mant with a large dumpling and again pinched ends down

and certainly the bottom will not break when removing the mant from the mantle, it is the most dense and convenient to eat - the bottom is dense, the mant does not fall apart in the hand

I'm afraid to even ask, why exactly three and which pieces? Rather, I will put the question in a different way: how were the manti sculpted?

Sculpted? The same as in Helen's recipe. Three Thick Pieces - the junction in the middle and two edges.

I can't stand dough rolling

look very conveniently = and the dough sheeter is involved and there is no need to roll out the ribbons from the dough, immediately the circles of the required size are obtained, the cakes are quickly rolled into 1, then the ready-made mantas for the mantas at the required thickness of the dough roll

Three Thick Pieces - the junction in the middle and two edges.

You see, how many nuances, I mold a little differently. I don't put the edges on top of each other, but as if I blindly butt, exactly pointwise. Moreover, in the center I do not connect two joints into one, so I have 4 connection points, but minimal in size. it is difficult to explain on the fingers, I have some idea, I should implement it.

Helen, I only have a piece of beef. Manty won't work, right? is it worth trying? Thank you!

AAAAAAAAAA, by the way, don't forget about the MANTY ...

Helen, I only have a piece of beef. You won't get manty, right? is it worth trying? Thank you!

Well, why, Natus, it will work out very well. Just add a little more onion and the mantis will be juicy.

AAAAAAAAAA, by the way, don't forget about the MANTY ...

Would you like to serve kaurma, mashkichiri, and manti at once?

Would you like to serve kaurma, mashkichiri, and manti at once?

Yeaaaaaaaaaa ...madam athletic ...

Oooh, my grave sins ...

Helen, I am grateful !! Everything worked out great for me. Only one dream appeared - a dough sheeter. It is a pity that it is not yet feasible. Beautiful manty (well, I really want to praise myself), delicious !!!, juicy !! They were served with tomatoes and onions, sour cream sauce. The husband, of course, made himself pleasant in the face of a glass of vodka (and not one, of course). I conveyed many thanks to you, because it was your master class that prompted me to a feat, and your pies with my husband are always a celebration of the belly. THANK YOU! Have a great weekend, delicious get-togethers in a pleasant company!

Otta praise aa!
Natasha, I am so glad that you did a great job! I don't know how glad I am!
Thank you very much for the review pleasant to my heart!
And the machine ... Yeah, the machine - weigh! She saves me from radiculitis when cooking manti.

Lena, every time I cook manti, I remember you with a kind word!

Oh, thank you!
Katyusha, I am very pleased that you like this recipe.

Lenochkaaa, and where to add pumpkin to manti? I bought a pumpkin, I want manti, but where and how - tundra.

Natusik, sorry, just arrived "from the guests."
You can make manty: either by mixing meat with pumpkin (for example, replacing potatoes with pumpkin in this recipe, or mix all the ingredients with pumpkin 50x50), or simply purely pumpkin, if this product is welcome in your home.
Manti can be made from one pumpkin, for example, like this:
1) Grate the pumpkin on the coarsest grater (or cut into small cubes), add finely chopped (in half rings or feathers) onions, and if the pumpkin itself is sweet, then add only salt and ground black pepper to it. Mix everything and put it on the dough without juice. Without fail, in each mantyshka, you need to put a piece of butter right on the filling. In the process of cooking, the raw pumpkin will absorb this oil and it will work out - just eat it off, it's like that!
2) If the pumpkin has an average sweetness, then, in addition to salt and sugar, you need to add a little sugar. Further - everything is the same.
3) If pumpkin is like grass (this also happens), then it is useless to add sugar - it will just be sweet grass.
Then the onion is fried in a small amount of butter, then coarsely grated pumpkin is added, lightly fried, salted, peppered, slightly sugared, and goes into the filling. In this case, you no longer need to put butter on the filling.
In any case, manti with pumpkin is cooked much faster than with meat - literally 20-25 minutes (the main thing here is that the dough is cooked, and the filling will be in time anyway).

Manty according to this recipe is wonderful, I have already done it several times. And for the second time, I put a pumpkin in a piece of minced meat. The son, who sculpted these mantas, made them especially round in order not to confuse them. When I laid it out on plates, I put him and my husband 1 pumpkin each - to try. To which I was told:
- We do not regret anything for you! Even the most delicious yummy!
And they put these manti on my plate ...

Lenochka, thanks for the educational program. For today, all the plans for cooking have already been completed, now the other day - but nothing, the pumpkin does not spoil until you cut it, the minced meat in the freezer also does not spoil.

[Tusya Tasya]

And they put these manti on my plate ...

Aaaaaaaaa!
You can't make the men change their meat for pumpkin.

Tusya Tasya, Natus, well, I'll be very glad if these recipes are useful to you. Hope you like it.

And mine, on the contrary, loves more with pumpkin than with meat
And khanum always asks for vegetable

Flax, well, I am such a lousy, I have already made a meat recipe, but I kept silent. Yesterday it just came to me that we really liked the manti. And now I want to somehow lead my husband to the pumpkin through the meat, suddenly he will become more loyal to her. So I will then become insolent and start cooking something else from the pumpkin.

My friend's brother didn't eat pumpkin, well he thought so. Mom cooked with pumpkin, but said that with carrots - she ate with pleasure

[Vasilica]

Vasilica, I once cooked rice porridge like that, said that with dried apricots. We ate politely, but said that it was not good to deceive the defenseless.