A manti dish came to us from Central Asia. Manti resemble Russian dumplings, but the cooking method is significantly different. To prepare this tasty, nutritious and aromatic dish you will need a mantovar. When cooking, you must adhere to the recipe and a certain amount of time.
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You will need
-
- 700 gr. lamb
- 200 gr. fat tail
- 5 medium onions
- 0.5 teaspoon red pepper
- 2.5 cups wheat flour
- 1 glass of water
- 1 egg
- 0.5 teaspoon of salt
- 2 tablespoons of vegetable oil
- 100 gr. butter
- greens.
Instruction manual
1
Before cutting, place the meat and fat in the freezer for 30 minutes.
2
Chilled meat and fat, cut into very small pieces, the smaller, the tastier.
3
Peel the onions and chop them very finely.
4
Mix meat with onions, salt and pepper.
5
Cook the dough. Beat the egg with a glass of cold water.
6
Sift the flour. Add salt.
7
Add egg and water to the flour and knead the steep dough for 10 minutes.
8
Roll the dough into a thin layer of 3 mm thick.
9
With a portioned bouillon, cut out a mold for manti with a diameter of 10-12 cm.
10
Put chopped meat with onions in the center of a tablespoon.
eleven
Taking the dough by the opposite edges, connect them and tightly pinch.
12
Dip the finished manti in the vegetable oil “bottom” and put on the discs of the mantle cooker.
thirteen
Cook manti for 40-45 minutes with the lid closed.
14
Put the prepared manti on a dish, pour with melted butter and sprinkle with herbs.
Useful advice
It is important when forming to close the manti hermetically so that the juice does not evaporate and does not leak, since only in this case the manti will turn out juicy.