Cooking mouth-watering and juicy mantas is a real art. However, mastering it is not difficult. It is enough to adhere to simple recommendations, and the taste of the dish will surely delight all lovers of Asian cuisine.
Dough preparation
Manty is a traditional Asian dish. In fact, these are the same dumplings, their peculiarity lies only in the method of preparation - they are steamed.
For the dough, you need the following ingredients: water, flour, milk, egg and salt.
Of course, the dough can be made without milk and eggs, but to give it a subtle, delicate taste, it is better to add these ingredients. For half a kilogram of flour, you need to take 2 glasses of water, the same amount of milk and 2 eggs. Add salt to taste.
After kneading the dough, cover it with a bag and let it stand at room temperature for 40 minutes.
Filling
The most delicious manti will be made with lamb or pork filling. You need to take half a kilogram of meat, twist it into minced meat, add one finely chopped onion, salt and pepper to taste. For a really tasty and juicy minced meat, add half a glass of water and leave the resulting mixture for half an hour.
How to sculpt manti
Although manti are similar to dumplings, they should be sculpted in a different way. The dough should not be kneaded anymore. You just need to take a small piece and make a sausage out of it. Then cut into small pieces. At this time, there must be flour on the table so that the dough does not stick to your hands.
Roll each piece into a small circle. The minced meat must be mixed, but the water must not be drained. When laying out minced meat, you need to make sure that there is not a lot of water, but you do not need to squeeze it out either.
It is necessary to pinch as follows: first, two opposite sides are pressed against each other, then you need to twist the edge a little, then do the same on the other sides, and connect the resulting corners together in two.
For the preparation of mantas, there are special mantis. But if you don't have one, you can put a metal colander on a pot of boiling water. To prevent the manti from sticking, the walls of the colander should be greased with vegetable oil. If a mantle is used, it is necessary to lubricate its walls as well.
As soon as the water boils, you need to lay out the manti, cover and cook for 40 minutes. To check their readiness, you need to touch them - if the dough does not stick, then the manti is ready.
This dish is usually served hot and with seasoning. For example, in Uzbekistan, manti is eaten by hand with tomato seasoning. In Russia, many people prefer to eat this dish with sour cream, like dumplings. In any case, delicious manti, cooked with a soul, will not leave anyone indifferent.
