Manty is a dish known in Tatar, Kazakh and even Turkmen cuisine. Correctly coiled and cooked manti retains rich meat juice, which enriches the taste of the dish.
It is necessary
- For manti with lamb and pumpkin:
- - 2, 5 tbsp. flour;
- - 2 eggs;
- - 400 g of lamb;
- - 2 medium onions;
- -150 ml of freshly squeezed pomegranate juice without sugar;
- - 200 g pumpkin;
- - sour cream;
- - vegetable oil;
- - salt and freshly ground black pepper.
- For fish manti:
- - 800 g cod fillet;
- - a bunch of marjoram;
- - 1 onion;
- - a pinch of turmeric;
- - 2 tbsp. flour;
- - 1 egg;
- - salt and freshly ground black pepper.
Instructions
Step 1
Manty with lamb and pumpkin
Prepare the minced meat. To do this, wash the lamb, remove the films and veins and chop the meat very finely with a sharp knife. You can use a meat grinder, but this mince will be less juicy. Peel and chop the onion, finely chop the seedless pumpkin pulp. Mix the meat with the onion, salt and pepper, cover with pomegranate juice and leave for an hour. Then add the chopped pumpkin with the lamb.
Step 2
For the dough, pour the flour into a deep bowl, break the eggs there, add a pinch of salt and pour in 1 tbsp. cold water. Knead the dough. It should be tight enough. Sprinkle flour on a clean surface and roll out the dough on it. Cut out squares with sides of 6-7 cm for sculpting manti.
Step 3
Place a portion of meat in the center of each square, lift the edges up and pinch the side holes. Also connect the remaining edges in pairs. Take a special device for cooking manti. Grease the wire rack with vegetable oil to prevent the dough from sticking to it. Pour water into the cooker, put the manti on the upper wire rack and steam them for about half an hour. Serve ready-made manti with sour cream.
Step 4
Fish manty
For fish manti, take the cod fillet, peel the skin and bones, and chop finely with a very sharp knife. You can also chop the fish pulp in a food processor. Finely chop the onion and washed greens. Mix these ingredients, add turmeric, salt, pepper and add a little ice water to add juiciness to the mantas.
Step 5
For the dough, pour the flour into a bowl, add the egg, a pinch of salt and 2/3 tbsp. cold water. Knead a firm dough and refrigerate for half an hour. Roll out the finished dough, cut into rectangles from it and mold the manti as indicated in the first recipe. Steam the manti for no more than 35-40 minutes. Serve with ghee.
