Manty - recipe

Mantas are a traditional dish of Asian cuisine and are dough products and juicy meat stuffs, steamed.

Incredibly delicious food requires certain features to be observed when creating a filling, and the dough can be used as a normal dumplings.

In our recipes we will tell you in detail how to make the right manti.

Classic Manty with Meat - recipe

Ingredients:

For the test:

For filling:

Preparation

The recipe for making a mantle test is pretty simple. Wheat flour is sifted and we determine into a deep bowl, drive in the egg and add cold water, previously dissolving the salt. We mix a fairly dense elastic, non-sticky dough. Cover it with a wet towel or wrap it with a food film and leave it for gluten swelling for at least an hour.

In the meantime, prepare the filling. We pass through a meat grinder with a large grate or cut into small meat and fat or fatty fat. We clean and very finely chop the onion, we remove the tubers of potatoes from the skins and shred as much as possible. You can, of course, skip vegetables through a grater, but the taste of the prepared dish will lose a little from this. Season with mince salt, ground pepper, coriander, zira and mix well.

The dough is divided into several parts, we roll out of them a semblance of sausage and cut them into small fragments. We roll them up to a thickness of one to two millimeters, center the fillings and patch the edges. First, we join the opposite edges in the center, and then we close the formed tails. You can just turn the edges to the top and press it in the form of a bag.

Dip the bottom of each product in vegetable oil and place on the grill of a mantissa or steamer. We cook manties, depending on the size of forty-five to fifty-five minutes.

Manty with meat and pumpkin - recipe in multivark

Ingredients:

For the test:

For filling:

Preparation

Preheat the water to a temperature of about sixty to seventy degrees, throw salt, butter and mix until they are completely dissolved. Then in small portions we pour the previously sieved flour and knead a dense and elastic dough, which is completely not sticking to the hands and not floating. We wrap it with food film and leave it in the heat for forty to fifty minutes.

For the filling previously washed and dried meat, lard, peeled onions and pumpkin cut into very small cubes. In order for meat to be easier to handle when cutting, you can freeze it a little. Mix all the crushed ingredients, add salt, ground black and at will red pepper and ziru and mix well.

From the dough we form sausages, cut them into equal cubes and roll them out until we get a thin flat cake. We put on it the center of the filling, we first fix the opposite edges, then press down the remaining gaps and close the remaining opposite ends of the product. You can simply form bags by tucking them up and closing together the edges of the cake.

We dip the bottom of manti into vegetable oil and place on the grate the appliances for steaming. In the capacity of the multivarker we pour water, install the stand, close the device and cook for about fifty minutes, selecting the steam mode for the meat on the display of the device.

On readiness we take out manti on a dish and we serve with a favorite spicy sauce and fresh greens.