Manty and other oriental dishes are becoming more and more popular in Russia. They can be ordered in a restaurant or purchased ready-made in a supermarket, however, at home you can cook quite authentic and very tasty manti.
It is necessary
- Classic manti with lamb:
- - 3 glasses of flour;
- - 2 tablespoons of sunflower oil;
- - a pinch of salt;
- - 800 g of lamb pulp;
- - 80 g of lamb fat;
- - 4-5 medium onions.
- Fish manti:
- - 1 kg pollock fillet;
- - 4 glasses of flour;
- - a pinch of salt;
- - 3 tablespoons of sunflower oil;
- - 2 medium onions;
- - a bunch of parsley and dill;
- - 1 teaspoon of turmeric;
- - 1 teaspoon of cardamom;
- - freshly ground black pepper;
- - vegetable oil.
Instructions
Step 1
Classic manti with lamb
Start by making the dough. Pour flour into a bowl, mix it with salt. Then make a depression in the flour, pour in sunflower oil and 1/2 tbsp. cold water. Knead the dough thoroughly with your hands. Add more water if necessary. The mass should turn out to be elastic and dense. Roll out the dough twice, then roll it up again and set aside for 30-40 minutes in a cool place, covered with a towel.
Step 2
After that, prepare the minced meat for the manti. Wash the lamb, remove the veins and excess fat and chop very finely with a knife. Chop the fat coarsely and add to the meat. Then peel and chop the onion, mix it with the rest of the minced meat and salt.
Step 3
Divide the dough into small balls and roll out into thin cakes. Place the minced meat in the center. Pinch the ends of the dough and join together. Then pinch the ends of the dough on the other side. Connect the resulting corners together. At the top of the manta, you should get a ring of sealed dough. Pour water into a cooking container and bring to a boil. Grease the grate for manti with oil and place the products on it so that they do not touch each other. Steam them for half an hour. Serve homemade manti with finely chopped herbs and fresh sour cream or natural yogurt.
Step 4
Fish manty
Prepare the dough as directed in the first recipe. Wash pollock fillets in running water, defrost if necessary. Chop the fish very finely with a sharp knife. Peel and chop the onion. Add it to the fish along with the spices and salt. Mix the minced meat thoroughly. Chop the herbs finely and add to the fish as well.
Step 5
Blind the manti by adding minced fish to them. Place them on a cooking grate and brush with a little vegetable oil. Steam the manti for about half an hour. Tartar sauce is suitable for this dish. To prepare it, add a little lemon juice to mayonnaise, as well as finely chopped gherkins and capers.
