In Siberia, manti is called "posture", so the word "pose" in them means sculpting manti.
This article will step by step describe how to cook manti correctly .
The following products and equipment are necessary for preparing manti :
Mantovarka, stove, water, salt, flour, eggs, pepper and other seasonings (to taste), onions, meat, fat, butter and a little vegetable, for example sunflower.
How to make dough :
The recipe for dough for manti is the same as for dumplings, that is, you need to take flour, eggs and water and knead the elastic dough. Cooked dough must be covered with a large cup so that it does not weather.
Minced meat preparation :
To get juicy manti, you need to take beef and pork in equal parts and be sure to add onions. For 1 kg of meat, add 1 kg of onion, 3-4 medium-sized potatoes and spices to taste. Spices can be used the same as for pilaf - cilantro, cumin, ground pepper, salt. Then the meat should be cut as small as possible, about 5 mm cubes. It is better to cut the meat, rather than twist it in a meat grinder, the taste of the dish will also depend on it. The minced meat is seasoned with spices and temporarily set aside.
Next, you need to put water in a special container - Kaskan. This is a type of double boiler, which is a pan with a lid and several removable "add-ons" in the form of small pots, but with holes in the bottom.
Now let's look at a few points how to sculpt manti:
All “superstructure” parts of the pressure cooker should be greased with vegetable oil so that there is no sticking during cooking.
The dough needs to be washed again, then cut off a small piece from the total mass and mold a “sausage” out of it, from which juices will be rolled out - thin circles with a diameter of 10 cm.
How to sculpt manti - the process itself:
- put the mince in a circle of dough, you can add juiciness to manti by putting a small piece of butter on the mince. Next, we turn off and close up the solen.
- with our fingers we very carefully take a circle from two edges, so that the stuffing is in the middle, close the middle, then in turn the edges, dazzling them from the side.
- we put the stuck mantas into the mantle immediately, in the process of sculpting, so that they do not touch each other.
By this time, the water in the saucepan has begun to boil, you can lower the "superstructures" with manty into the pressure cooker and close the lid. After 40 minutes, the manti should be ready.
You can serve with this sauce:
Hot pepper, garlic and salt are added to kefir, mixed in a bowl. Removed manti can be sprinkled with chopped herbs. Bon Appetit!
If you decide to treat yourself to your favorite dish, but you don’t have a mantle at hand, then there is no big reason for frustration. It makes no sense to cancel the plan, because there is an option how to cook manti without a pressure cooker.
You need to take a metal colander in the kitchen and place it with manty in the pan so that the bottom does not touch the water in the pan. The colander grate should also be greased with vegetable oil. The disadvantage of this method is that you can cook only one portion, the next you need to repeat this method.
Manti is an Asian dish, and it is mainly prepared from lamb, but in Russia they rarely cook lamb, so the recipe was slightly corrected, and cooked with pork, they became closer to Russian cuisine, and this is what happened.
How to sculpt manti in Russian
What do you need:
Flour 1,5
Water 1,3st
Salt
Pork 500g
Bow 2pcs
Bacon 1 tbsp
Sour cream 1 tbsp
Greens
Garlic 3 cloves
Salt
Spice
How to cook:
From flour, water, salt, knead elastic dough, as in the main recipe. Cover the dough with a damp towel or napkin and leave.
Pork meat through a meat grinder. If the pork is not too fat, add finely chopped bacon to it. Stuffing minced meat with finely chopped onions, salt, pepper, chopped garlic. Finely chopped greens can be added to the minced meat.
From the dough to form cakes (each weight about 20 grams) of medium size. Roll them individually so that the edges are thinner than the middle. Put the prepared filling in the middle of each circle and pinch the edges. Put the manti on a double boiler sheet and steam for 40 minutes until cooked. Manti put on a large dish, greased with butter, and serve. Serve sour cream or soy sauce separately.
We hope that you will enjoy the Russian version of this magnificent Asian dish, and in general this article helped you understand the question of how to sculpt manti. Bon Appetit!