Although the mantas can be very roughly called large khinkali, cook them as brewed khinkali does not come out precisely because of the size, but also because of the tenderness of the dough. The main subtlety of cooking khinkali is steaming, thanks to which the thin dough restrains all the meat juices from the filling and the dish turns out to be authentic. In this article we will talk about how to prepare manti in a double boiler, get acquainted with the classic recipes and variations on the theme of other peoples.
Manty is a recipe in a double boiler
Our acquaintance with this amazing dish will begin with its authentic variation. Appetizing and juicy mantas on a thin dough are traditionally prepared with a stuffing of mutton and fatty lard, but if the classic ingredients for the filling could not be found - replace them with a mixture of beef and fat pork.
Ingredients:
For the test:
- flour - 600 g;
- water - 110 ml;
- egg - 1 pc.
For filling:
- minced meat (mutton, beef) - 600 g;
- white onion - 350 g;
- lard fat - 30 g.
Preparation
First we will do the test because in order to make the dough easier to roll out, it should be left after mixing for a minimum of 20 minutes.
After sifting the flour, mix it with a good pinch of sea salt and pour it on the table or in a deep bowl. In the center of the hill we make a "well" in which we drive an egg and fill in with hardly warm water. Gradually picking up the flour from the edges, kneading the elastic and dense dough, roll it and leave to rest.
We pass the minced meat through the meat grinder along with the kurdyuk and the generous pinch of salt and pepper. Add the chopped onions to the meat.
Roll the dough to a thickness of a millimeter, divide it into squares (approximately 12x15 cm) into the center of each of which we spread on a tablespoon of ground meat. We protect the edges of the mantles with an envelope, and then connect the corners of this envelope with each other.
How much to cook manti in a double boiler will depend on their size, so mantas cooked according to this recipe are prepared over boiling water for about 40 minutes, with the lid closed, by itself.
Lazy mantles in a double boiler
Ingredients:
- dough (see previous recipe);
- minced meat - 480 g;
- white cabbage - 400 g;
- white onions - 130 g;
- vegetable oil.
Preparation
After heating a small amount of vegetable oil in a frying pan, fry cabbage with onion until soft. Once the vegetables are softened, put them on a plate, cool and mix with minced meat. Seasonings are added to taste and desire, but the main ones - salt and freshly ground pepper - must be present in the dish without fail.
Roll the dough into a thin layer and distribute the filling on its surface. Fold the pasta into a roll and cut it into slices of 4-4.5 cm. We put each of these pieces in a greased cup of the multivark and cook for a couple of half an hour.
Turkish Manti: recipe for cooking in a double boiler
Ingredients:
For the test:
- flour - 230 g;
- vegetable oil - 90 ml;
- egg - 1 pc.
For stuffing:
- lamb - 150 g;
- white onion - 70 g;
- mint leaves.
For sauce:
- sugar - 5 g;
- dried chili;
- garlic cloves - 2 pcs.
- tomatoes - 4 pieces;
- sour cream or yogurt.
Preparation
Mix flour with salt, egg and butter (40 ml), gradually pouring 125 ml of warm water knead soft, but not sticky
For minced meat, combine sliced onions with lamb and fresh mint leaves, add a little salt.
After heating the remaining oil, fry the pepper and garlic for half a minute, then put the tomatoes and wait until they turn into a thick sauce.
Roll the dough, divide into small squares, put the filling in the center and pinch the edges. Boil the mantles for a couple of 15-20 minutes, and then put on a plate and pour tomato sauce and sour cream.