Manti - a dish that is common among the peoples of Central Asia. The size of the mantle is 3-4 times more usual for us pelmeni . But the difference is not only this. Stuffing for mantles is taken by mutton and not scrolled through a meat grinder, but chopped by hand. In addition to meat in the filling often cooked boiled peas, fresh cut greens (nettle, alfalfa). The greens are first scalded, and then fried in vegetable oil. The dough is made fresh, often consisting only of water and flour. Prepare the manti not in a pot of boiling water, but on a steam in a special multi-level cylinder, in which the water is only at the bottom.
Of course, all this refers to the traditional way of cooking. Many housewives in other countries have adapted this dish based on existing realities. Instead of mutton mince, beef, pork, turkey, chicken or mixed in various combinations is used. As a supplement are the usual vegetables and greens. And for cooking, a steamer or a multivark with a similar regime is fitted. No less diverse and ways of preparing the dough. Today we have collected the most common recipes for the mantle test in Uzbek. Products for this need very simple.
Read and find out how to make dough for manti.
Manty dough - cooking recipe
Ingredients:
- wheat flour - 1 kg;
- eggs of chicken - 2 pieces;
- olive oil - 40 ml;
- water 400 ml;
- salt - 1 tbsp. a spoon.
Preparation
We take deep dishes and sift the flour there, saturating it with oxygen. In the formed hill we make a deepening. We break into it both eggs. Mix the water with salt and olive oil. The water for this test needs a cold. If you have a warm, place in advance in the refrigerator. Begin to gradually pour in the water and stir with a spoon. Then lay the spoon and knead the dough with your hands. Cut off a piece of food film, put the dough on it and wrap it. Leave to lie down. To clean in a warm or cold place is not necessary, enough ordinary room temperature. After 30 minutes you can get the dough and cook manti from it.
Correct dough for manti
Ingredients:
- water 250 ml;
- flour - 500 g;
- salt - a third of a spoon;
- Sunflower oil - 20 ml.
Real connoisseurs of mantis know that measuring the products for a test does not make sense. Flour has a different moisture, a different amount of gluten. This difference depends on the variety only to a small extent. The main influence is the place of growth of wheat, the way of storage and even ... the mood of the cook! The latter, of course, is a joke, but still experience and culinary skills contribute. The dough should be felt, understood, then all the products from it will be excellent.
So, take the flour and sift it into a bowl or a deep plate. For this we use a sieve with small holes. Dissolve the salt in the water, add the oil and mix. Pour this liquid into the flour and knead the dough. We raise it and beat it against the table. So we repeat several times. Due to this method, the dough will become plastic. We knead it by hand, forming a cake. We wrap the flat cake in a bundle. We put it in a bowl, cover it with a light napkin and leave it. Half an hour is enough for the test to be perfect for making manti.
Manty - classic recipe
Ingredients:
- water - 1 glass;
- flour - 2.5 glasses;
- salt - a third of a spoonful.
Preparation
We cool the water in the refrigerator. Pour out the salt into it and start adding flour while sifting it. Stir everything with a tablespoon, and then proceed to kneading by hand. Mesem for a long time, so that the dough is absorbed by oxygen and became as elastic as possible - this is a very important point. Then put the dough in a bowl, cover it with a thin napkin and "forget" about it - it should lie down for at least 30 minutes, so that the gluten is swollen. After this, proceed to the molding of manti. They can be made with meat with lots of onions or vegetables.