Manty (master class)

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

Vasya, well ... geniuses zhezh are supposed to be not like everyone else, so sho, you have everything within normal limits.

So I will then become insolent and start cooking something else from the pumpkin.

Et yeah .. stretch out your hand to us at once, we'll sit on our heads at once.

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

The same story. Somehow friends came to my parents, and, among other things, my mother baked samsa with fried pumpkin. The guest broke the samsa and exclaimed: "Is this a pumpkin ?!" Mom: "Yes, God be with you, but what am I crazy, tunnels, poke a pumpkin! This is a fried carrot! I know you hate pumpkin." Well, he ate a few with pleasure and told his wife, they say, at home, too, cook these. And she told us then on the sly: "Yes, he eats a pumpkin all his life under the guise of a carrot ..."
True, he has such a difficult character ... there will be a scandal above the roof, if God forbid he finds out that he has been adoring pumpkins for 45 years.

[Elena Tim]

Elena Tim, Lena! Reporting)) Not a single mant has fallen apart, the juice has not flowed out, I am generally delighted with the chip with dipping. Now so, and no more!))
Thank you!))))

To your health, Tanya! I am very glad that you liked it!

[no dough seams]

The main reason for "non-sealing" (from my point of view) is the 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.

Yes, in principle, no one requires you to eat these seams without fail ... A close relative of the manti is Georgian steam khinkali. So when using them, it is not specifically customary to eat the tail, but leave it on the plate. And they are sealed securely. Because the most valuable and tasty in such dishes is onion and meat juice. If it flows out or evaporates, - cutlet in dough, no more ...


And in the Buryat buozy (poses), holes are deliberately left at the top. Apparently because, compared to manti, the size of buoza is larger, the minced meat is put in more, and it is necessary that it "reach the condition" simultaneously with the dough ...
🔗


One thing is certain: if there is such a yummy with a fork, then it is absolutely indifferent how it was sealed ...

The analysis of the recipe, and further research, led to shocking historical facts that level the reality, and recreate tight Orthodox justice. So...

What we now call "Manty" is an ancient, native Russian dish. As historical finds show, not every yurt of the ethnic group living in the Khanty-Mansiysk district had its own steam boiler during the time of Ivan the Terrible. However, the raid of the Uzbeks on donkeys and camels to these fertile lands plundered this nation to the ground, completely taking away from them both the tool for cooking this ancient dish and the herd of fat-tailed sheep peacefully grazing on this rich northern land, leaving this nation only with scattered reindeer ... The dish was called “Khanty-Manty”, eventually transforming into “Manty”.

This culinary-aggressive tendency continued in later periods. Thus, the raid of highlanders from Georgia, dressed in kartuli, to the peaceful village of Kuchugury in the present-day Krasnodar Territory, reduced the local production of traditional Kuchugura pies to zero, but migrated to Georgia, changing its name to a local one: khachapuri.

It gets worse ...

The Japanese Yakuza raid on Yermak's peaceful northern expedition, carrying experimental Siberian dumplings, was interrupted by the Chinese Huiwenbins, who appropriated this strategically important product. And now the whole world mistakenly believes that the homeland of dumplings is China, and even in some kind of eleventh century BC. eh ..

Therefore, "Manty in Russian" is nonsense, like "Pizza in Italian" or "Sushi in Japanese" or "Buffalo Wings in American" ...

[Kapet]

Kapet, Thank you! The mood was raised.
Only at that time I was going to sleep ... but how can I imagine the "raid of Uzbeks on donkeys and camels" in the Khanty-Mansiysk district ...

[Elena Tim]

Elena Tim,
The reason for the research was the recipes found on various culinary sites, entitled no more and no less "Manty in Russian", which almost completely repeat your recipe posted here. If you google, these recipes are easy to find. However, links to such recipes are prohibited by forum rules. So it became interesting to me - what is the kosher and tightness of these recipes "in Russian" ...

Recipe analysis and further research

Is Mikhail Zadornov an author of research?
all people are brothers and even sisters, and brothers eat whatever the sisters cook, and the human brain, with small variations in territorial affiliation, is arranged in the same type, so that all dishes are very similar

🔗

[Irsha]

IrshaTake offense or not, but the authorship and copyright of the research are mine ...

Shl. If we compare, for example, Georgian khachapuri and Adjarian khachapuri, then with the naked eye you can see that these dishes are significantly different, and the prefix "Adjarian" is quite understandable and justified ... But when the classic recipe of Central Asian manti is issued as a recipe " in Russian ", then this causes very mixed feelings regarding the level of jingoistic patriotism among the authors of such a recipe ...

Do you want to be offended

some kind of offense if this is yours - then ours - the best of all

Lena needs to be proud that her recipe, for many - a common thing, for many -, no one is indifferent, patamushta meat with onions and dough in any hypostasis - to a person like manna from heaven, or maybe manna from heaven was just dumplings

Irsha, Whether you want to be offended or not, the authorship and copyright of the research are mine ...

Have you patented and registered authorship? And are you sure that all the material on which you conducted your research is true ??

In Russian ... in Uzbek ... in Japanese ... in African ... - this is nothing more than an attachment "as a dish (ANY) is prepared in a certain area", and not a presentation of authorship. You are confusing or confusing something. But if they wrote "Russian manti", then "you can wave a saber", and then, and who needs it

And the Master Class is nothing more than a demonstration of "how it can be done."

maybe the manna from heaven was just dumplings

This version is undoubtedly worthy of careful research!

[Kapet]

Kapet

You need to reread the Bible,

In order to at least understand that it is impossible to compare holiness with gluttony.
Only the Bible contains the most reliable records of manna from heaven. The only "samples" of manna that existed were in the Ark of the Covenant, which disappeared with the destruction of the Jerusalem Temple.
No earthly product or dish can compare with the manna that God Himself fed the Jews for 70 years in the desert.

And are you sure that all the material on which you conducted your research is true ??

As true as hodgepodge is originally a Russian dish. After all, no one now will argue that the main components of the hodgepodge, such as olives, lemons and capers, grew in abundance on the territory of Russia during the time of global warming, and served as the main food for mammoths, which died out from a lack of this food during the subsequent global cooling ...

Added on Friday 23 Sep 2016 04:23 PM

You need to reread the Bible,

Do not forget that the Bible was not written by gods, but people. And people, as you know, tend to lie and exaggerate ... I'd better re-read Andersen's tales - even though the authorship is beyond doubt, and the tales are kinder ...

And most importantly - don't forget about manty!

Do not forget that the Bible was not written by gods, but people.

People also wrote a story about mammoths and a hodgepodge with manta rays

What we now call "Manty" is an ancient, native Russian dish. As historical finds show, not every yurt of the ethnic group living in the Khanty-Mansiysk district had its own steam boiler during the time of Ivan the Terrible. However, the raid of the Uzbeks on donkeys and camels to these fertile lands plundered this nation to the ground, completely taking away from them both the tool for cooking this ancient dish and the herd of fat-tailed sheep peacefully grazing on this rich northern land, leaving this nation only with scattered reindeer ... The dish was called “Khanty-Manty”, eventually transforming into “Manty”.

Cool! Living in this district, I have never read such fairy tales! Cheer up, thanks.

[Ekaterina2]

Ekaterina2, You're welcome! We can invent not such fairy tales, for the coming dream .... By the way, I forgot to play up the obvious parallel "manta rays - mammoths" ...

And, nevertheless, I would like to somehow end this offtopic and trolling, unworthily initiated by your humble servant, and return to our rams delicious mantys!

and return to our rams with delicious mantys!

Agree. Who else would cook them

Girls, I have manti - friendship of peoples)) Meat is a rather lean pork neck, but there is fat tail fat. Do you think I can add?)

Tan, of course, you can. Add. We cut it into small pieces

[Ludmila]

Ludmila, thanks, I went to cut)

Lena! I made manti today and used your recipe for the dough for the machine, the dough was just awesome, first rolled it thicker, and then I just realized that it could be rolled thinly and it still holds !! I'm just delighted with the test.
And I chopped onions and potatoes with an alligator, only today I received them, so quickly I have never cooked manti

To your health, Katyusha! I am very glad that you liked it.
With helpers such as a dough roller and an alligator, making manti is truly a pleasure. Right from the first lines of your post, you can see how happy you are.
Gyyy, I almost jumped to celebrate.
Thank you, Katyusha, for writing. I am very pleased.

[Elena Tim]

Elena Tim,
Hello, I want to clarify about the ratio of onion and meat in manti.
An equal amount should be by volume, that is, a bowl of onions, a bowl of minced meat, or all the same by weight (then onions will be visually much larger than minced meat).
How do Uzbeks do?

Hello Oksana.
It is by weight. I and the ingredients indicate the same amount in grams - 550 each.
The onion will be larger only visually, but after mixing the minced meat it will no longer seem so. And in ready-made manti, the onion is practically not felt.

[Elena Tim]

Elena Tim,
Thank you very much for the clarification
Reading the recipe, I was simply surprised by the weighing of ingredients, which was not typical for folk recipes (were there really scales in every home?)
Usually they changed with glasses, spoons, in short, in volume.

Usually they changed with glasses, spoons, in short, in volume.

Previously, there was only one glass, and there was only one spoon, as planned in the next five-year plan after the next Congress of the CPSU. And now it is not clear what kind of glass and what kind of spoon. At the forum, people have long ago adapted to measure food with scales, as a win-win and unambiguous option. Although, I must say, in foreign recipes, the measure of volume is often "cup" ("cup"), as well as a tablespoon and a teaspoon ("tablespoons" and "teaspoon") ...

Before, there was only one glass, and there was only one spoon ...

Since I bought HP, everything has led to a single spoonful standard.Using as it a measure from HP Panasonic. And without a slide. So now I have one "spoon". Which I am now terribly afraid of losing.
And what prevents the Chinese from introducing at least some bright dye into its polyethylene?

I was just surprised at the weighing of ingredients, which is not typical for folk recipes (were there really scales in every home?)

Why not. For example, without any scales, I can determine by eye by the size of the bulbs how much they weigh. And it is enough to take the meat in hand to roughly determine its weight. In principle, plus or minus one hundred grams will not play a special role when it comes to, say, a kilogram of onion or meat. Therefore, the scales in this case are not particularly needed. In Uzbekistan, they also cook by eye, but in the recipe I had to indicate the exact weight, because the amount of filling is calculated for a certain amount of dough, so that it will turn out without a trace. That's all the arithmetic.

[Elena Tim]

Elena Tim, I want to make manti from turkey and duck. I think to add more zucchini for juiciness. Or is potatoes better?
Will it be dry? This is a small turkey thigh and duck breast. there is a little fat in both. But really not much.

Oh, Marish, don't bother with potatoes, they are never necessary. If you like zucchini, then feel free to add.

Lenchik, thanks for the recipe and master class. This year I decided to collect ALL of my eaters (relatives and friends who come to us to celebrate the New Year) and put them at the table to sculpt manty themselves. With jokes and laughter, they rolled a 12-liter basin with minced meat with a slide. I didn't have time to roll out the dough on the Empire. Such modeling is mastered with a bang (for all your photos from the recipe are shown as a presentation on the big screen) send you thanks.
Happy Coming, health, wealth and happiness

[Elena Tim]

Elena Tim, Lenus, I bring you a huge thank you
Thanks to you, the whole family on NG made me happy. Even local Germans ate and licked their lips.
The photo is prvda night from the phone. In the middle is a small mantic made of remains

Lenchik, thanks for the recipe and master class.

A! Anya, sun, I didn’t see your message!
Oh, I'm so glad, I can't tell you straight!
Thank you very much for the review pleasant to my heart.

Lenus, I bring you a huge thank you

Oh, let’s help me to drag, otherwise I’m overstrained.
Marishka, congratulations on the excellent manti!
Beauties, your mantles!
And the idea of ​​harnessing guests to this business is just worthy of a Nobel Prize. Why am I not doing that?

Girls, Anechka, Marishka, thank you very much for your such wonderful reviews! They are like a balm to my heart.
HAPPY NEW YEAR! WITH NEW HAPPINESS!

[Lenok,]

Lenok, I prepared them well, you actually know: girl_wink: I liked your recipe very much, the dough is so gorgeous, so plastic and rolls out to a thin state that we really liked the finished manti! Well, you know about my adventures, how long I tried to get a square 44 * 44 out of a piece of dough, I'm a perfectionist, but everything ended well, I finished it off. About minced meat) For those who cook manti for the first time, like me, do not doubt the amount of onions! There is an optimal amount of it! At first, when I saw this onion hill, I wanted to at least halve it, but then I forbade myself to doubt Lenka's professionalism, and I did the right thing! As soon as the onion mixed with the minced meat, it became almost imperceptible there, but what juicy manti turned out Flax, thank you. The recipe is super, so verified that you can neither add nor subtract!
Yes, I ate manti only on our Black Sea coast, mine is a hundred times better!

Lenusichek, you are my bee, and thanks again, I'm soooo pleased that you and your husband liked it!
When I read about your painstaking efforts to build a clear square in the vibeer, I no longer doubted that everything would work out great for you. Sobsno, I was only afraid for Shteba - what would she cook for you there.
Well done for not holding the bow. And in general, well done! You have got very cute mantis.

I was afraid for Shtebu - what will she cook you there

Well, I don't have a mantle steamer, but manty hotzza! So the staff had to adapt. The result is worthy - the manti is juicy, not stuck, not falling apart. One drawback is that only five pieces fit!

One drawback is that only five pieces fit!

Oh, don't tell me, neighbor! Whether it's the case - shyyat!

Len, but you have no samsa?

Nope.
I have been making it from purchased puff pastry for a long time. I chose my favorite and don't worry anymore with my home.

[Elena Tim]

Elena Tim, what is your favorite?

The most favorite dough from the Zvezdny plant. There is also a very good alternative to it - "Cheryomushki".
But I must say that such samsa has nothing to do with authentic. It's just that it really turns out very tasty, and the dough is soft and tender. But I achieve the taste of the real: with chopped meat, a decent amount of onions, as in manti, as well as the addition of dumba and necessarily cumin.
I like to make rectangular samsa (sorry for the pictures, I don't remember what kind of Mr. they were made a hundred years ago)

How delicious such chubby looks! Flax, and authentic samsa rectangular or triangular? Yes, although, what's the difference, the main thing is that it was tasty!

Oh, Marus'k, that's just the shapes it can be of the most different, and everything is correct: round, and square and triangular, and rectangular. There are even in the form of an irregular triangle, with one strongly elongated corner, from which a bone sticks out (a lamb rib or a chicken leg). So, if someone, someday, with a clever look, tells you that only one of the forms is correct, you can do it like this:

[Elena Tim]

Elena Tim, thank you, dear, for this type of modeling
today all the stars were formed: and the meat in the freezer got a little fat, and there was something reluctant to cutlets and I wanted manty for a long time ... and I bought second grade flour ... - it was decided - there will be manta rays! the meat was chopped with a knife, added cubes of fat tail fat, onion with blender knives, in a mortar of cumin, ground black pepper on top, salt ..
an hour later we already ate them with our own sauce like tkemali plums ... yes, with dark Guinness beer
stuck to fill the insert-steamer in Panasik and loaded, continuing to sculpt the rest, which later went to the freezer)

they ate them with their own sauce like tkemali plums ... yes, with dark Guinness beer

No, I'll beat her someday, I'll just beat her!
Well, who are you after that? Who's so teasing? Or maybe I want to eat, nimagukak!
Listen, well, your stuffing is awesome - so all right. And the mantys are handsome, one to one. Katyun, good fellow!

Lenka, I’ll come home from work looking for and take a picture of it, so dark, with coriander and garlic, spicy)
ahha, for the minced meat I myself bastard so straight in pieces everything and cumin in a mortar as it began to smell, I almost ate raw materials)))
and Guinness dark in Pyaterochka the share was 99 instead of 236

I'll take a picture!
Well, byra hid the Fataparat under the sofa!

and I telephone
Well, you cho declared a hunger strike chtoli? I'm looking for frozen ones in a chest next to a bag of chanterelles)))
scream)

Damn ... she also has chanterelles ...
Lan, dictate the address Ile straight and go: the village of Tonbov, ask Katka?