Manty are Central Asian relatives of Ukrainian dumplings and Russian dumplings. The most common filling of this dish is meat, potatoes and onions. However, other fillings such as pumpkin or potatoes are also acceptable.
It is necessary
- - flour (semola) - 4 cups
- - water - 490 ml
- - salt - 1 tsp
- - vegetable oil - 2 tablespoons
- - potatoes - 0.5 kg
- - green onions, salt, pepper - to taste
- - wheat flour of the highest grade - 0.5 cups
Instructions
Step 1
For the preparation of manti, take semola flour. This is a type of coarse flour made from durum wheat. Visually resembles fine semolina. You can use for the preparation of the dough and the most ordinary wheat flour of general purpose of the highest grade, but in this case, take 200 ml less water.
Mix water, salt, oil, add flour and knead the dough. Cover with a lid, cling film or bowl and leave, preferably in a warm place, for at least 30 minutes.
Step 2
In the meantime, prepare the filling. To do this, cut the peeled potatoes into arbitrary pieces, fill with hot water and cook until soft. Drain the water, mashed potatoes, salt to taste, pepper and add chopped green onions.
Put the dough on a table covered with ordinary flour. Divide the dough into pieces about half the size of a chicken egg.
Step 3
Roll each piece into a flat cake about 3 mm thick. Put a spoonful of the filling in the middle, close it up as follows: collect two opposite sides of the cake and blind in the center, now take the opposite edges and connect them on one and similarly on the other side to get the likeness of lips or a smile.
Step 4
Put prepared manti on oiled perforated discs of a mantover or steamer containers. Steam the manti for 20 - 30 minutes.
Serve the manti hot with sour water seasoned with black pepper. You can serve manti with soy or tomato sauce.
