Each person has repeatedly met with the concept of "manty." Surely people who are fond of cooking know what kind of dish it is and how to cook it. But for those who are new to manti, or have never heard of them at all, we will explain.
A bit of history
Manti is a traditional Asian dish. The first mention of this dish was in China, where the commander was forced to cheat. Instead of fifty human heads, he gave the Gods fifty stuck together from the dough “heads”, inside of which there was beef meat. Despite this legend, many peoples of Asia argue about where this dish was prepared for the first time.
For Russians, manti resembles a big dumpling, but what is the difference between them? Firstly, they are never boiled in water, but rather steamed. Secondly, real manti with meat is not made with pork (the only exception is Chinese, prepared according to a special recipe). Big dumplings are “tied” from four corners to the middle.
Next, we consider recipes for making manti with meat with a photo.
Dough for making manti
The dough for cooking this delicious and nutritious Asian dish is very important to cook correctly. It is far from always possible to make it such that during cooking it does not tear and does not fall apart. In order to prepare the perfect juicy dough, you will need:
- 2 teaspoons of salt;
- a pair of eggs;
- a glass of still water;
- 425 grams of flour of the second grade;
- 425 grams of the first grade.
After sifting both types of flour, add the egg and water to it. The ratio of water to flour should be strictly one to two. Stir along the edges without removing the spoon from the dough. Next, you need to thoroughly knead the dough with your hands for about 15 minutes. As a result, it should turn out to be solid, but easily warming up. Now put the dough in a container, cover with a damp towel for one and a half to two hours. If you take large proportions, then consider that there should be two eggs per kilogram of flour.
The perfect dough is ready!
Types of sculpting manti
In order to mold beautiful manti in the shape of a rose, you need to roll out the dough, take the part, which is cut out on both sides by a curved shape (wave). In this part of the dough, put the prepared stuffing and wrap it in a rose (like a roll).
- Manti with meat - pigtails.
This type of molding is very simple to perform, but nevertheless it is beautiful. For it, you need to cut out medium-sized circles from the dough, place the stuffing in the resulting circle. We seal with pinches from two edges and fold the ends together. Repeat this procedure several times. Fold the remaining edge together.
- Manti with meat - triangles.
This view is even easier to make than the previous one. All you have to do is cut a circle from the dough, put the filling, select the three ends and pinch them together.
- The classic form of manti with meat (photo attached).
If you are a conservative and do not like innovations, then the classic form of manti will please you.
Cutting out the square from the dough, put the filling, connect together the two ends opposite each other, pinch them.
Combine the remaining parts to make an envelope. First connect the first two opposite ends, then the second. The classic mant is ready!
Next, we consider recipes for manti with meat with a photo.
Stuffing for "big dumplings"
In Asian countries, it is customary to put mutton with sheep’s fat and onions, or potatoes and fat in the dough. Despite the similarity of dishes, in every country manti do differently. Judging by the Uigur recipes, lamb, onion and small pieces of pumpkin should be added to the manti. Dongguan recipes say that the dish is called "fried manti." In this country, they are first steamed, and then fried over a fire. In Mongolia, minced meat for a dish can be made from camel, horse meat and goat meat. Sometimes in the Mongolian manti can add a bird, udder or camel hump. It sounds wild to us, but in Asia, such supplements are considered quite normal, ordinary. Also in Mongolia, in addition to pumpkins, they can put cucumbers or carrots. In the coastal cities of Asia, shrimp and other seafood are put in a national dish.
Let's delve into the creation of this dish in different cities of Asia.
Manti in Tajikistan
In this country, the national dish is cooked in a mantle. In local terms, this device is called "mantupazak." The filling is made from beef or sheep meat, and fat tail fat is also often added. Mostly manti is wrapped in a classic or triangular shape.
Step by step recipe for manti with meat with photo
For cooking, you need a simple set of products. It:
- flour of two grades;
- water;
- eggs
- 300 grams of lamb minced meat or fillet;
- spices, herbs at your discretion, to taste;
- fat tail fat;
- bow.
Dough
To prepare manti with meat, you need to dilute in a ratio of one to two water and flour, then add the eggs and mix. The dough should be hard. We put it in any container, cover it with a damp towel or bag, send it to the refrigerator for fifty minutes.
Filling and Cooking
It is necessary to chop lamb and lard, peel the onion and cut it into small parts, mix everything. Add salt, pepper, herbs and other spices or seasonings, mix again. Next, take out the dough from the refrigerator, roll it out and shape. Then put the filling on the dough and wrap the manti.
Before putting the manti into the pressure cooker, moisten the back with vegetable oil. Steam for fifty minutes.
Uyghur Manti
Local people call this dish nothing more than “kava-manta”. Kava - a special pumpkin, which is stuffed with mant. In Uiguria, it is customary to first steam, and then fry in a pan with sunflower oil.
Recipe:
- 600 grams of flour of two varieties;
- eggs
- vegetable oil for frying;
- water;
- 600 grams of lamb minced meat or fillet;
- 400 grams of ground beef or fillet;
- 150 grams of fat;
- greens, salt and other seasonings at your discretion, to taste.
Dough.
We prepare the dough, kneading water with flour in a proportion of one to two, add eggs, cover with a damp towel and send to the refrigerator for forty to fifty minutes.
Filling and cooking.
You need to cut the meat into cubes, peel and chop the onion. Stir these ingredients and add fat tail. Followed by spices and herbs. Mix the minced meat well. We take out the dough from the refrigerator, roll it, give the desired form to the dough (see above for forms), put the filling and wrap it. We cook in the mantle, having previously dipped the back side of the manti in vegetable oil. After forty minutes, carefully remove and fry in a pan in vegetable oil until golden brown.
Uzbek Manti
In home Uzbek cuisine, this is a very common and popular dish, which is steamed, only the local mantovark is called differently - mantikaskon. Thanks to this technology, when cooking, all food components retain their value and are easily absorbed by the human body, even despite the fact that the dish has a fairly high calorie content. Often stuffed with such "dumplings" minced lamb or pumpkin, which is called "forging".
Manti recipe with meat (step by step recipe):
- 500 milliliters of still water;
- flour of two grades;
- 2 kilograms of minced lamb or fillet;
- several heads of onions;
- salt at your discretion;
- black and red ground pepper.
Dough.
It is necessary to freeze the water, then add salt to it and gradually stir the flour in the melting liquid. As a result, a dough should form, which does not stick to the hands and work surface. Next, you need to place the dough in a container, cover with a bag and put in a refrigerator.
Filling and cooking.
The meat and lard must be cut into cubes, chop the onion and mix with the meat, add spices. Next, take out the dough, roll out and prepare circles from it. Next, start, wrap, be sure to pour the bottom of each mantha with vegetable oil and only then immerse in mantikaskon. Cook for forty-five to fifty minutes. Next, you need to carefully remove the dish and put it on a plate. Pour pre-melted butter and cover with a damp towel. Soak the onions in vinegar for half an hour until the manti is ready and pepper. Then the resulting sauce will need to pour the dish.
Total
Having tried a national dish of Asian cuisine, you can understand that everywhere it is prepared in different ways and there is no specific recipe. In the same way as Russian dumplings, borsch and hodgepodge. If you are preparing manti for the first time, then you should not worry about a possibly unsuccessful attempt. In that case, if you are not Asian, then learning how to cook this dish correctly will be extremely difficult. The main thing is not to abandon the undertaking, soon it will certainly succeed. As they say, patience and work will grind everything.