Manty

[🔗]

Manty

Category: Culinary recipes

Ingredients
Wheat flour	2 tbsp.
Water	3/4 Art.
Salt	1 1/4 tsp
Rast. oil	1 tsp

Cooking method

• Since I have not tried this recipe in a bread maker, I recommend that you control the amount of water when mixing, or use the basic recipe given here
• "target =" _blank "> https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=48.0
• You can knead in a bread maker in the "pizza" mode.
• Divide into pieces as for small pies, roll out on a board greased with vegetable oil, quite a bit thicker than on dumplings, each piece is detached to a square of about 10 by 10 cm, grease with a beaten egg, put the filling so that there is plenty of room on all sides for pinching.
• You need to pinch like this: connect 2 opposite corners of centimeters, 2 overlap one corner to another, squeeze with your fingers from top to bottom, so that one sticks to the other. Then do the same with the other 2 corners, mold all 4 together. You have a square bag with corners sticking out along the edges. Now 2 neighboring corners must be connected to each other and also pressed down with your fingers so that they stick together. The result is a "boat" with a closed top.
• Filling
• Chop fairly finely with a knife (in no case turn in a meat grinder and do not use ready-made minced meat) meat, preferably lamb, you can veal or pork, chop the onion coarsely (pieces of meat and onion should be about the same), the ratio of meat and onion is 1: 1 ... Season with salt, add black pepper to taste, some cold water and mix well.
• Prepared manti are placed on a perforated stand of a double boiler, greased with vegetable oil, water into a double boiler up to half the capacity and prepared in the usual way.
• Refueling
• Serve with chopped herbs and thinly sliced ​​onions, sour cream. You can make a dressing: bring a small amount of thick broth to a boil, throw in a thinly chopped onion, herbs, pepper and turn it off immediately after boiling. Pour this mixture when serving, and sour cream separately. You can mix onions and herbs with lemon juice and add pomegranate seeds.

Note

Manti differ from dumplings in their size and method of "sticking", the texture of minced meat and the method of cooking, steamed in a double boiler or a special cooker, which is placed on the stove. But we will focus on the steamer.

As for dumplings, you can take any recipe listed on the site in the "dough" section, but it is better to take the option without milk and eggs, but with vegetable oil
I do it by eye, but I'll try to bring the proportions.

I adopted this recipe from a friend who was born in Frunze, now Bishkek, Kyrgyzstan. I know that Uzbek and Tajik varieties are molded and prepared a little differently ...
I found a recipe for manti on Dunduk's website, with photos.
Here you can see in steps how to pinch the manti correctly.

🔗

Similar recipes

Manty (master class) (Cake)

Manty roses (zvezda)

Khanum or lazy manti in a multicooker Polaris 0508D floris (lisa567)

It is best to take several types of meat at the same time (ideally lamb, veal and pork). In addition to onions, I recommend adding raw potatoes (cut like meat into small cubes), the potatoes will add juiciness and softness to the filling, and in addition, they will significantly improve the taste.

I join the author, in no case grind the meat in a meat grinder, just chop it finely!

Real manti, unlike dumplings, are still made from lamb.
I haven't heard of potatoes, but I heard about adding pumpkin to meat, and I also heard and even ate manty without meat, from pumpkin with onions - this is important now for fasting people. Very tasty!
You can't cook manta rays for the future; they don't eat a lot of them and don't warm them up.

A maximum of an hour for everything, together with cooking - I guarantee !!!

They are large, sculpting in 3 movements:

ppraz - fasten the opposite ends with two fingers
two - fasten the other opposite ends
three - simultaneously with 2 hands, thumb and forefinger, fasten two adjacent corners together.

AND EVERYTHING !!!

THREE SECONDS for sculpting one piece !!!

* Photo of Dunduk

Here about manty is very detailed, even there is a movie how to roll out and sculpt: 🔗
And then there are manti for every taste, whatever you want ..
🔗

I have lived in Kyrgyzstan for several years. I really liked this filling in manti. Raw potatoes, pumpkin, onions, salt, pepper. Vegetables are cut into small cubes (as on Olivier).

[chopped]

Refueling
Serve with chopped herbs and thinly sliced ​​onions, sour cream. You can make a dressing: bring a small amount of thick broth to a boil, throw in thinly chopped onion, herbs, pepper and turn it off immediately after boiling. Pour this mixture when serving, and sour cream separately. You can mix onions and herbs with lemon juice and add pomegranate seeds.
I borrowed this recipe from a friend who was born in Frunze, now Bishkek, Kyrgyzstan. I know that Uzbek and Tajik varieties are molded and prepared a little differently ...

Another recipe for dressing: add to thick sour cream (from 30%), until gently pink-cream color, tomato paste, salt, pepper and finelychopped garlic (you can grind garlic with salt in a mortar), if you squeeze garlic in a garlic press, you get nasty. A dressing recipe from my ex-Tatar mother-in-law. I can grind this dressing just with a piece of black bread.

I made manti with lamb and pumpkin .. very tasty, but let the dough fail - they wanted to roll it out thinner - they burst during cooking and the most gusto - juice - everything flowed out ..

Manty is a delicious thing. The dough can be not only fresh (water, egg, salt, flour), but also yeast. That is, we add a little yeast to the fresh set, naturally more water is taken. The dough is straining a little. They are prepared in the same way as unleavened ones. Ideally, the dough is elastic, does not tear when you take them off the helmets. When you bite, there is broth inside. I agree that pumpkin can be added to the minced meat, it is both tastier and healthier. They are steamed in a mantis (and not in a mantis as they call it in Moscow).

[Khanum]

I made manti with lamb and pumpkin .. very tasty, but let the dough fail - they wanted to roll it out thinner - when cooking, they burst and the most gusto, juice, everything flowed out ..

And this is not by chance because you did not lay in batches, but first blinded everything and then steamed? I faced such a problem myself, began to put it in a double boiler immediately after it was blind and the dough did not have time to turn sour.
I add an egg to the dough, by the way.

Don't throw your slippers at me, I want to share my mantle interpretation.
1. It is not easy to get lamb from us and I don't understand anything about it, I make minced pork. There I add a little water (broth), salt and a little sugar (1 tablespoon) - this is my friend's mother taught. They lived in Uzbekistan in my opinion
2. You can do Khanum to save time:
Divide the dough into several parts (depending on how many tiers your mantle has), grease with vegetable oil, spread minced meat on it (do not put a large layer), onion cut into pieces on top, potatoes grated on a coarse grater on top, salt, pepper, roll up and steam. Then cut and eat.
3. You can make manti with potatoes. Cut raw potatoes into small cubes, larger onions, salt and pepper - that's the filling. Before filling the mantle, so that the filling is not dry, I put a piece of butter (in the original recipe - a piece of fat tail fat). I love potato manti more than anything else. Although it is also delicious with meat, guests also like it more with potatoes.

A little tip, before putting the mantas on the circle, dip the bottom of the mantas in a saucer with rast. oil and nothing sticks

SOS !!! people, tell me how much manti to cook in a slow cooker? otherwise everything is ready, and then I realized that Cake is cooking 45 minutes in a mantle, and not in a cartoon .... help, please!

As they say: the owner is the master! But manti should be cooked for 40-45 minutes, people for whom this is a national dish will tell you, technologists will tell you, nutritionists and doctors will tell you this. It's up to you to decide!

[lana7386]

lana7386, it was late already cooked and ate it was delicious, they are medium-sized, 6 cm in diameter

and yet, the cartoon counts down the time from the moment there is a sufficient amount of steam, and not from the moment of boiling, so in total it happened - approx. minutes. 40

[lana7386]

lana7386, it was late already cooked and ate it was delicious, they are medium-sized, 6 cm in diameter

and yet, the cartoon counts down the time from the moment there is enough steam, and not from the moment of boiling, so in total it happened - about minutes. 40

To health, Lisss's
When we cook in a mantle, we count the time from the moment when the steam starts to break out through the slightest cracks in the lid with high pressure, after we have collected all the layers of the pan and closed the lid tightly
Delicious mantas next time!

[Lisss's]

I am with a report on yesterday's mantas delicious, go crazy

the dough was made according to a recipe from Panasonic, only I replaced 15 ml of water with 1 tbsp. l. deodorized corn oil. kneaded in a combine with knives. super, very fast and the dough is great!

Lisss's
I read the line Summer Residents and Admin about the dough for dumplings with sourdough and curdled milk, I combined and tried to make a dough with French 100% Sourdough (200 g), replacing, respectively, 100 ml of water and 100 g of flour. Instead of water, I took 50:50 water and thick fresh kefir. Knead the dough on Pelmeni in HP, without eggs, and then 40-50 minutes. under the film in a bowl on the table in the kitchen. The dough turned out amazing: tender, pliable. She rolled it out that the oilcloth pattern was visible, but it didn't break!
This is to the topic of Mant and the disposal of excess ripe Sourdough, and dough on curdled milk.

but a question for connoisseurs.
in the Crimea, under the bakhchisarai, there is a cafe. and no matter which side of the Crimea we hang out, we go back strictly through it, even with a decent hook: to stock up on home with mantas and pasties. So, the manti there are very tasty and just snow-white!
at home, no matter how hard they tried to take expensive flour, and, conversely, cheap - manti comes out soft, juicy, but gray. What could it be?

Manty from Stalik