Mantels are thin pieces of dough wrapped around the abundance of juicy meat filling, usually made on the basis of chopped pork or lamb with onions. Because of its size and cunning molding, cooking manties - it's quite a delicate matter, requiring a certain amount of experience and knowledge. If before you did not imagine how to properly cook manti , then in the instructions below we will talk about it in detail.
How to cook steamed manti?
The ideal device for cooking mantas are special manties or mantovarki, in the homeland dishes that are cascaded. Cascan, in fact, is a steamer. As well as the steam-cooking appliances familiar to us, the cascan has a base - an ordinary pan in which water is boiling, and the tiers, which are containers with holes for the escape of steam. The more tiers, the more mantas can be cooked at a time.
To cook the manti in the mantovarka, pour the water into the pan and put it on the fire. As soon as the water boils, oil the bottom of the trellised stacks for steaming, place the mantles at a distance of 2-3 cm from each other and place them over the steam. The upper tier is closed with a lid so that the steam circulates and does not come out.
How much to cook manties depends on their immediate size. Typically, standard size mantas are cooked for no more than 40-45 minutes, after which all the tiers are removed from the pan, and the mantles are laid out on a plate.
If you do not have a cascan at hand, replace it with a normal steamer, and if you did not find one, put a colander over the boiling pan and put manti on its bottom. Cover the colander with a suitable lid and mark the cooking time.
If you have a multivarker, then the question of how to cook manti without a mantilla can not arise at all. Lubricate the steaming basket that comes with the device, set the appropriate mode and time - 50 minutes.
How to cook manti in water?
If steaming for any reason is not available, then there is only one, very risky, but the only possible way of cooking mantle - cooking in water. The safest, that is, without harming the shape of the mantle and with the minimum risk of digestion, cooking takes place in a frying pan. Pour water into the frying pan for a centimeter, add a tablespoon of vegetable oil and lay on the bottom of the mantle. Cook, as usual, for 35-40 minutes, pouring portions of water as needed. To dough is not "welded" to the bottom of the pan, periodically lift the mantles with a fork or wooden spatula, and before serving, place in a colander to allow the excess liquid to drain.
How to cook manti in a saucepan?
Manty is not customary to cook in a pan with a lot of water, like khinkali or familiar dumplings to all of us, as a tender dough can easily burst, and juicy stuffing dry out. Due to the fixed location on the mantovarki grate, under the steam streams, the mantles do not have the risk of deforming, but in a large quantity of liquid, while floating freely, the quality
First, pour the water into a saucepan and bring it to a boil. Fill the boiled liquid aside and gently, with a spatula or spoon, lay on the bottom of the mantle. The liquid should not cover them completely, but only cover 2/3 of the size. At the same stage in the water you can throw a little fragrant pepper, laurel or onion for flavor. Cover the mantles with a lid and cook over low heat for 25-30 minutes. Serve the dish hot, before throwing it back in a colander to let the remaining water drain.