Manti - general principles and methods of preparation
Manty, buuz, poses, and this is not all the names of the meat dish, which many East and Asian nationalities consider native to themselves. Distantly, it resembles Georgian khinkali or Russian dumplings. Though distant, but still relatives. This is minced meat, mainly lamb, with a large amount of onion and the addition of fat tail fat, seasoned in thinly rolled dough and steamed. To do this, use special utensils - a mantle or cascan. Sometimes it is replaced with a double boiler, in extreme cases, a colander installed on the top rim of the pan, where the water boils. But the water and manti should not be in contact, so water is poured into about a quarter of the pan.
Initially, only meat filling with lamb was used. But now manti is cooked not only with meat, but also potatoes, pumpkin, mushrooms, cottage cheese, fish. And the meat filling can be seen from beef, pork, poultry. Do not grind it with a blender or in a meat grinder, just cut it finely with a knife, about the size of a corn kernel. According to experts, only chopped, not twisted meat gives the manti a unique taste. So the meat fibers do not tear, do not crush and all the meat juice remains inside. To make the filling juicy, add lard and put a lot of onions - about seven to eight medium onions per pound of meat, but you can put a little less. He is also finely chopped with a knife, like lard and meat.
Manti is served with sour cream, adjika, sour milk, tkemali sauce or poured melted butter with chopped herbs.
Manti - food preparation
To make manti, they use mostly the most common fresh dough - on flour and water without eggs or with the addition of an egg. Sometimes knead the yeast dough.
Grind the filling, add salt, pepper and begin to sculpt manti. There are many methods of modeling, the most common of them is classic. Spread the filling on the cake, lift and connect the two opposite edges. Then close two side seams. They are flap so that the seam is perpendicular to the main. Also close the edge from the other side. The seams of the completely closed manti resemble the letter "H". To round the shape, it remains only to connect the corners together. The dumpling is ready.
Manti - the best recipes
Recipe 1: Asian Manti
Mostly manti is made from meat. But sometimes, when the filling is too juicy to remove excess moisture, finely chopped raw potatoes, pumpkin or radish are added. They absorb excess juice into themselves and do not allow mantas to tear. Before you mix onion with meat, they add it and lightly rub it with your hands. Salo gives meat juiciness and taste, it is put a little, the size of an almond, about a third of a small spoon.
Ingredients: 500g flour, 150ml water, salt. Stuffing: 500g of lamb, salt, pepper, 3 large onions, 50g of mutton fat (fat tail fat).
Cooking method
Mix flour, salt, water and knead the dough. Let him rest for an hour.
Finely chop meat with onions, mix, do not forget to add pepper and salt. The components for manti are ready, now it remains only to dazzle them. Divide the whole piece of dough into balls, the size of something like a walnut, and roll each ball into a thin cake. Put a spoon of chopped meat with onion and a piece of fat on it, close the edges to make a ball or oval, you can simply collect the dough into an accordion, lifting its edges up. Cook in a pressure cooker for about 45 minutes. You can serve with sour cream and herbs.
Recipe 2: Manti with Potatoes
Manti is not a dumpling, so no mashed potatoes in the form of a filling. Only raw potatoes, finely chopped with onions and lard. To wash starch, chopped potatoes need to be washed with water. So it does not stick together and does not darken. Instead of lard, you can take fat tail or butter. It is added in a small piece directly to each dumpling.
Ingredients: water - 150ml, flour - 400g, salt, a spoonful of vegetable oil. Stuffing: potatoes - 0.7-0.8 kg, salt, pepper, lard - 100 g, 3 large onions.
Cooking method
Prepare the dough: mix the ingredients, knead and let it lie.
Peel the vegetables, cut into small cubes with lard. Salt, sprinkle with pepper and mix. The filling is ready, it remains to mold the manti. Roll out the dough, cut out circles or squares. Put the filling on them, connect the edges and steam for about 20-30 minutes. Sprinkle with herbs.
Recipe 3: Manty Yeast Dough
Those who are fed up with fresh dough can try yeast. Very interesting option and no less tasty. The dough has the effect of airiness. If you have ready and cooled manti, the next day they can be fried until golden in oil. And they are again hot and tasty. Do not forget to leave a space between the dumplings in the pressure cooker, as yeast dough is heard a little more than fresh.
Ingredients: flour - 300g, warm water - 100ml, dry yeast - 7g, salt. Stuffing: 200 g of beef and fatty pork, red pepper, a pinch of salt, 2 large onions.
Cooking method
Stir the yeast in water, add salt and flour. Knead the dough and leave to fit.
Twist the meat, but it is better to chop it very finely with onion. Sprinkle with pepper and salt. If the meat is lean, you can add a small piece of fat. Finely chop it and mix in the minced meat. Knead the dough, divide into balls. Roll out each piece and put on a spoonful of filling. Blade the edges and cook in a pressure cooker or double boiler for about forty minutes. Ready manti can be poured with melted butter, sprinkled with chopped herbs - cilantro, parsley. Before putting the dumplings in the pressure cooker, dip them in vegetable oil or grease the grate with butter.
Recipe 4: Manti with Pumpkin
It turns out with pumpkin very tasty manti is obtained. You can use this vegetable of any degree of sweetness. To give juiciness, as well as in meat filling, add onion and lard. If the bacon is not to your taste, you can replace it with butter. It is frozen to make it convenient to cut, mixed with pumpkin. Or put a piece of soft butter in the filling directly when sculpting. You can experiment a little and add a little cheese to the pumpkin - suluguni or feta cheese. Taste will only benefit from this.
Ingredients: water - 1 cup., flour - 0.4 kg, egg, salt - 1 tsp. Stuffing: pumpkin - 0.8-1.0 kg, 2 large onions, lard (pork or fat tail) - 100-150 g, salt, pepper (black and red).
Cooking method
Knead the most common unleavened dough on an egg. Let him lie down for about an hour.
Cut the pumpkin into small pieces, if possible, into cubes - about half a centimeter. Do not rub it on a grater or twist in a meat grinder: after salt is added to the pumpkin, it gives a lot of juice, the filling becomes too liquid and manti is inconvenient to sculpt. Chop onion and lard too. Stir with pumpkin, salt and pepper.
Boil for about 20-25 minutes from the moment of boiling water.
Recipe 5: Manti with Fish
If low-fat fish is used for the filling, to add juiciness, add half a glass of milk or water to the minced meat and knead well. Leave for a while so that the liquid is absorbed into the fish. Sometimes add lard or butter.
Ingredients: flour - 500g, water - ½ cup., 1 teaspoon of salt, an egg. Stuffing: fish fillet - 1 kg, egg, tea. a spoonful of black and red pepper, 3 onions.
Cooking method
Mix the egg with water, flour with salt. Then combine everything and knead the dough. Form a ball from it and put it to rest for an hour.
Fillet can be twisted with onions in a meat grinder. But more correctly, and tastier for the final result will be cut. Fish - about slices per centimeter, onions are smaller. Mix the fish with onion, salt, pepper and egg.
Roll out the dough, cut out the cakes or small squares, put the filling in with a spoon, mold the manti and place it in a steam or mantle cooker. Sprinkle with water, cover and cook for about 45 minutes.
Manti - useful tips from experienced chefs
- To make lard and meat for the filling easier to cut into small cubes, you can slightly freeze them.
- So that the manti does not stick to the grate, before laying it in the mantle, they should be dipped in vegetable oil.
- To make the meat filling more juicy, you can add a little raw pumpkin, cut into cubes.
- Mantas with meat can be served with homemade sauce, which gives them a sharp and pungent taste. Mix vinegar and water in half, add tomato paste or ketchup and pepper - black and red. After the first bite, add a spoonful of sauce to the hole and eat.
- Mantles during cooking increase in size, therefore, in order to avoid sticking together, they should not be laid tightly on the grate, but leave a distance.
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