Manty is a traditional Central Asian dish, a favorite food of many families. The overwhelming popularity of these hearty and delicious culinary creations is not surprising. As a rule, they are processed with hot steam and are extremely juicy. Traditionally, manti is filled with minced meat, but potato filling is also common. To give it the taste and smell of meat, culinary specialists season the vegetable with lard.
Dough for manti
To sculpt manti, knead a tough dough from the following ingredients:
- chicken eggs (1 pc.);
- wheat flour of the highest grade (350 g);
- cold water (0.5 cups);
- table salt (1 pinch).
Break the egg into a bowl, add water and dissolve table salt in it. Add sifted flour into the liquid in small portions and knead the dough for 20-25 minutes. Add more flour if necessary. When the dough stops sticking to your hands, set it aside on a cutting board, cover with a cotton napkin and let it rest a little. While it comes down, go in for the filling for the manti.
Sift any flour, including the premium flour from the store, which is cleaned before packing. When passing through a sieve, lumps formed during long-term storage of the product are removed, moreover, the flour is saturated with oxygen.
Manty with potatoes and bacon
To make minced meat for manti, prepare the following set of products:
- potatoes (800 g);
- fresh lard (100 g);
- onions (200 g);
- table salt and ground black pepper to taste.
If necessary, freeze the bacon at room temperature and chop very finely. Peel the vegetables and chop with a knife in the same way. Mix lard, onion and potatoes, salt and pepper everything to your taste. Get down to making manti.
Immediately after preparing minced meat from raw potatoes, start molding the manti, otherwise the vegetables will give juice and the dough will get wet.
Roll out the dough into a flat cake 0.5 cm thick and cut it into squares with sides about 10x10 cm. Place 1 tablespoon of vegetable filling in the middle of each piece, connect the ends of the square shapes diagonally. Pin them so that the manti becomes oblong.
Heat the water in a mantle, dip the bottom of each dough product in sunflower oil and arrange the semi-finished products on the wire rack. Close the lid of the cookware hermetically and steam the dish with hot steam for half an hour. Place the prepared manti in a plate, pour with melted butter and, if desired, garnish with chopped dill and parsley.
Lean manti with potatoes and other vegetables
Adherents of lean cuisine can knead the dough without eggs and stuff the manti with the vegetable mixture. When kneading, proceed in the same way as in the recipe for a speedy dish, only replace the chicken egg with 2 tablespoons of refined vegetable oil. For minced meat, take:
- cabbage (1/3 fork);
- medium-sized carrots (1 pc);
- potatoes (4-5 tubers);
- onion (1 pc.);
- table salt to taste;
- vegetable oil for dressing.
Rinse vegetables, peel and chop finely with a knife. Carrots can be grated. Mix all the components of the filling, salt to taste and season with vegetable oil. Form the manty and cook as usual in the mantis.
