Manti is a dish of minced meat wrapped in dough and steamed. Manti came to Uzbekistan from Uyghur cuisine - one of the oldest and most delicious cuisines in the world. The secret to delicious manti lies in the right proportions of ingredients.
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You will need
Flour 400 g, water 120 ml, 2 eggs, meat 600 g, onions 800 g, fat tail fat 200 g, salt, zira - to taste, butter for lubrication, pressure cooker.
Instruction manual
1
To prepare delicious manti, take the lamb pulp and chop it finely, the size of the slices should be approximately 1x1 cm. Add finely chopped onion, chopped chicken fat, salt, zira and knead the minced meat into the minced meat. Manti - a heavy dish, zira will improve the digestion process, give the dish a delicate aroma.
2
Set aside the mincemeat and start preparing the dough for manti. Combine the flour of two varieties (premium and coarse), separate the yolks and beat them into the flour, add a pinch of salt, pour boiled chilled water and knead moderately dough. Put it in a bag and leave for 30-40 minutes, then roll it into a layer of medium thickness (1-1.5 mm) and cut into squares. Arrange the stuffing in the juices and pinch them in a way convenient for you.
3
Pour water into the pressure cooker and place on the stove. Lubricate the pressure cookers or the mantles themselves with oil and place them on pallets loosely, leaving open the holes for the passage of steam. When the water in the pan boils, insert the lattice into it, close the lid and cook for 30-40 minutes. Put the finished Uzbek manti on a dish, grease them with oil so that they do not stick together, you can sprinkle greens on top.
note
Manti is prepared in a special dish - a mantle (cascan), which is a multi-tiered pan with trellised pallets. But if such utensils are not available, it can be replaced by a double boiler or lattice inserts that are inserted into an ordinary pan.
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