Manty, dough products with filling (like pelmeni) - a traditional dish of many peoples of Central Asia. The size of the mantle is larger than the ravioli , they are cooked in a special pan - mantovarka. Stuffing for the filling is often made of meat, sometimes with the addition of some vegetables and spices.
How to make a dough for manti?
There are many options, the main ones are 3, namely:
- simple unleavened dough made of flour and water (as on dumplings);
- dough on fermented milk products (sour milk, ayran, katyk, tarak, kefir, etc.), possibly with the addition of an egg;
- fresh yeast dough.
How correctly to make manties in house conditions that they have turned out juicy? Make a juicy filling, of course, this requires fresh meat and something else. In the filling should be present fat and / or vegetable component, for example, onions and pumpkin.
How to make spicy manties of meat and pumpkin - a recipe?
Ingredients:
- wheat flour high-grade - about 500 g or slightly more;
- yoghurt homemade - about 250 ml;
- Chicken egg - 2 pcs .;
- salt - 1 pinch;
- turmeric - 1 teaspoon;
For filling:
- pumpkin (for example, nutmeg) - 400 g;
- meat of mutton + beef - 500 g;
- onion - 1 pc .;
- butter or dense cream - 2-3 tbsp. spoons;
- pepper black ground and other spices;
- salt;
- vinegar natural fruit - 1 teaspoon;
For sauce:
- sweet red pepper - 3 pcs .;
- tomatoes ripe red - 3 pcs .;
- garlic - 3 cloves;
- red hot pepper,
- fresh greens for filing (wild garlic, chives, parsley, basil, coriander).
Preparation
Sift the flour into a working bowl to make a slide, add turmeric, a pinch of salt, eggs to the cavity, then pour in a little bit curdled milk, mix with a fork or mixer at low speed. We knead the dough carefully, but not for long, leave the rest.
At this time we are preparing the filling: let's pass through the meat grinder with a large nozzle meat. Onion and pumpkin flesh is best chopped with a combine harvester, kitchen processor or grater, finer than meat. Slightly prisalivaem shredded vegetables, my hands, add the vinegar and mix. Mix the minced meat thoroughly and beat out on the table.
We combine the pumpkin-onion mixture with minced meat, season with dry spices. Let's rest for about 20 minutes, the filling should stand a little, so that the pumpkin let the juice go.
Before stamping, pour melted butter into the filling and mix with a fork.
How to make manti?
From the dough we roll out the layers (thin, but not too), we cut out the circles with a special piercing form or glass, we mold the mantles , carefully fastening the edges.
You can stick to 2-3 meals, freeze and store in the freezer compartment, as well as dumplings, but preferably not more than 5 days.
We cook the mantles for a couple in a pan-mantissa for 40-45 minutes.
Now the sauce
We chop the sweet pepper rather finely, also tomatoes and pass the butter in a frying pan. Stew until soft, add garlic chopped, cool a little, season with hot red pepper and bring the blender to mashed potatoes.
Welded mantas are laid out in a serving dish, poured with sauce or served it separately. Also on the table or in the plates should be fresh greens. Mantas at us have turned out juicy, satisfying, spicy and useful - a good variant of a breakfast or a dinner especially in a cool weather.
Such a wonderful meal is best completed by serving jjoba or fresh strong tea.