Mixed minced meat is used to prepare especially tasty mantas. For the mixture, you can take different options for meat, but today we recommend trying pork, beef and, of course, lamb. Such "friendly" manti are guaranteed to be juicy, aromatic, nourishing and have an authentic taste.
It is necessary
- Products for the test:
- Wheat flour - 0.9 -1 kg
- Flour for rolling dough - 0, 1-0, 2 kg
- Cold water (ice) - 420-500 ml
- Chicken egg - 2 pcs.
- Vegetable oil - 3 tbsp. l. (to lubricate the bottoms of the mantas)
- Salt - 1 tsp
- Filling products:
- Veal (beef) meat - 500 g
- Pork meat - 500 g
- Lamb meat - 500 g
- Fat tail fat (optional) - 100-200 grams
- Onions - 1.5 kg
- Cold water ¾- 1 glass
- Salt - 1-2, 5 tablespoons (taste)
- Ground black or allspice - 1/3 tsp (taste)
- Zira - 0.5 - 1 tsp
- Bay leaf 1 pc.
Instructions
Step 1
Knead the dough out of ice water, flour, eggs and salt. Knead it very carefully with your hands and put it aside to "rest" and join under a film or cover with a bowl. Cut the onion into quarters or small cubes.
Step 2
To prepare the filling, meat of all types is crushed into small cubes or passed through a large nozzle of a meat grinder. Only for fat tail fat do not use a meat grinder, it is chopped with a finely sharp knife. If the fat is poorly cut, then it can be frozen for half an hour - an hour in the freezer.
Step 3
The crushed types of meat are thoroughly kneaded by hand, connecting together. In the process of kneading, add spices, seasonings, onions and ice water, in which salt is previously dissolved. The minced meat should absorb all the water and be slightly liquid in consistency.
Step 4
Manti begins to form by rolling out flat cakes or medium-sized squares, about 10 * 10 cm. Having laid out the filling in the middle, splice 2 opposite ends, then the rest. The result is 4 tails, which are connected in pairs. Steamed manti in a special saucepan or steamer for 35-40 minutes. Manti is served with any sauce of your choice: mayonnaise, table vinegar and pepper diluted with water, ketchup or adjika.
