Manti recipe

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Manti

You knead the dough harder, wrap it in a towel and let it rest for 15 minutes, then knead it again and then spread it thinly with a rolling pin. You cut 10 × 10 cm volumes without spreading. Or you can cut walnuts from the dough, the size of a fork, and spread each of them in a circle with a separate wedge: let it be 2 mm thick. You finish the manti by adding minced meat to each volume. Preparation of minced meat: Take fatty mutton and cut it into sparrow tongues with a sharp knife, make the fat a little bigger, if the fat is 1x1x1 cm, cut the fat into chunks. and you cut it the size of an almond. Ring - You place a sliced ​​onion on a board and chop. In this way, the onion is spread evenly in the minced meat without accumulating in one place. Add salt, pepper and cumin to it and mix well. Sprinkle the pizza with water and stir if you want the minced meat to come out smooth. (It’s even better if you soak the intended salt in cold tea). You fold the born mantles so that they do not touch each other on the oiled lapels of the pan. Steaming time is 40-45 minutes. When pulling on the table, dip your fingers in cold water, take the hot mantles - and dip them into the bowls. You can also serve it in a separate bowl, rub yogurt on your face, and bring grape vinegar in a separate bowl. Ingredients: 500 g of white flour for the dough, 1 egg, 0,5 cups of warm water, 1 teaspoon of salt; For the value of 1 kg of lean meat, 100 g of lard or 150 g of chard, 500 g of onion, 1 teaspoon of pepper and as much cumin. Salt is soaked in 0,5 cups of cold tea. NOTE: a) close-knit mantles become fat and stick together when cooked; b) if the lip is not lubricated, it will be difficult to move the bottom of the mantle, it will be deformed and cracked; c) when the water is poured before boiling, the dough sticks to the pan; d) When the water boils, salt should be sprinkled so that the temperature of the steam becomes stronger.

Roasting manti

You prepare both the dough and the mince of this mantle as described above. Just pay attention to the fact that the seam of the dough is glued so that the flow of minced meat does not come out. When frying, a stream of minced meat comes out - it does not look like. The dough is kneaded in the egg and spread a little thicker (3 mm). Born mantles are deep-fried in a lot of oil, just like urama, fried dumplings, zangza. To do this, reduce the heat to a simmer until the white smoke rises, remove from the heat, add two or three pieces of raw mantis, fry like a sheet of somsa, and float in the oven. The dough of the mantis is fried to a crispy red color, but the value is not cooked. So you put a plate under the pot or pan and stack the fried mantles on top of each other, turn another plate over, pour boiling water between them and put it on a low heat, the value of the inside of the mantle is the resulting steam. to cook. Cooking time 1 -20 minutes. Float on a plate and sprinkle with grape vinegar. It can also be served with self-boiled soup, in which case 25 - 2 pieces of manti are added to the bowls, one or two tablespoons of each manti is poured from the soup, and yogurt is served in a separate bowl. Ingredients: 4 g of white flour, 500 eggs, 2 teaspoon of salt for the dough; for the value you will need 1 kg of fatty mutton, 1 g of onion, 500 teaspoon of pepper, as much cumin and as much salt; 1 kg of cotton or sheep oil is stained for frying.

Water mantle

Beat eggs in a saucepan, froth with warm milk and knead until smooth, add salt and melt. Add flour to this liquid piece by piece, knead a hard dough and wrap it in a towel for 10-15 minutes. Now punch the dough again, cut it into walnut-shaped chunks, and using a jug, spread the sliced ​​skins to a thickness of 3 mm. Take the fat and solder part of the lamb and cut it into sparrow tongues, adding chopped onion, salt, pepper and cumin to it. Add a pinch of minced meat to each volume and you will finish the mantles in a round shape. Put ten - ten mantis in a bowl and cook in boiling soup, swim in a bowl, or put 2 - 4 pieces in bowls and serve with soup. Sprinkle chopped greens on the face, give yogurt or vinegar in a separate bowl. Ingredients: 500 g of white flour, 1 egg, 0,5 cups of milk, 1 teaspoon of salt for the dough; For the value you will need 1 kg of fatty mutton, 600 g of onion, 100 g of lard, 1 teaspoon of cumin, as much pepper and as much salt. On the face: take 1 garden cilantro and 1 bowl of yogurt.

Whole mantle

Beat eggs and knead a hard dough, leave to rest for 10-12 minutes, then cut into walnut-shaped slices and spread on a plate. For each patch, add 2-3 pieces of vinegar and 1 piece of oil and finely chopped onion to the kebab and make mantles in the shape of a square. Once the loaf pan is greased, pick up the loaves and cook for 40 to 45 minutes. If you want to eat such a manti, you can learn the method of meat vinegar in the method of cooking meat for kebabs. Sprinkle sliced ​​green onions on the surface of the prepared mantles in a bowl, sprinkle with yogurt and bring to the table. Ingredients: 500 g of white flour for the dough, 1 egg, 0,5 cups of warm water, 1 teaspoon of salt; 1 kg of lean meat for filling, 300 g fat, 3 - 4 onions, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon coriander seeds, as much salt, 1 glass of pomegranate juice or tomato juice, otherwise mineral water.

Kartdumba mantis

Dissolve the yeast in warm water, add salt and knead the dough into pieces, wrap it in hot to increase. , wrap. The stuffing is prepared as follows: you take butter from the buttocks, cut it into 3? 1? 1 cm cubes, mix it with sugar in a mortar and pestle. Add these fillings to each skin as needed and finish the oval or round mantles. steaming .Cooking time 1-40 minutes .Pick up 45-2 pieces in a bowl or on separate plates for each meal. Ingredients: 4g of white flour for the dough, 500g of yeast, 30 cups of warm water, a teaspoon of salt; For the filling you will need 0,5kg of butter, 1g of novvot.

Andijon mantis

Knead the dough tightly, wrap it in a towel and let it rest for 10-15 minutes. If you roll out 150 grams of apple-shaped pieces and spread them with barley, you will get a plate-sized skin. Each skin is rounded with 250-300 grams of minced meat. To prepare the minced meat, chop it from fatty mutton or, preferably, cut it into sparrows with a sharp knife. Add chopped onion, raw egg, salt and pepper and mix well. Place the tugilagn mantis in a greased pan and steam for 1 hour. When serving, place one manti in a separate bowl or bowl for each meal, pour the pizza soup, sprinkle yogurt and chopped dill on the face. Put grape vinegar in a separate bowl. Ingredients: 500 g of white flour for the dough, 1 egg, 0,5 cups of warm water, 1 teaspoon of salt; For the value is used 1 kg of fatty mutton, 500 g onion, 1 egg, pepper and salt to taste.

Open mantle

Knead the nonfat yogurt, add flour and baking soda, or knead the yeast dough. Divide the dough into chunks larger than a walnut and roll it out a little thicker (4mm) by hand or using a fork. Add 1 tablespoon of minced meat to each patch and leave a hole the size of a 5-tiyn chaka in the middle, like a Russian vatrushka or a Tatar paramach. The value is prepared as follows: take equal parts of mutton and beef and pass it in a large-mesh mincer, add to the minced meat, finely chopped onion, add eggs, pepper, salt, thoroughly brainless. Put the product on the greased pan and steam it for 35-40 minutes. 5 minutes before cooking, add 0,5 teaspoons of butter to the open area of ​​the mantle. Place four pieces on a plate or tray for each meal. unweighed grape vinegar is given in a separate container or a few drops are passed to the place where the mantles are left open. Ingredients: 500 g of white flour for the dough, 20 g of yeast, a glass of warm water, half a teaspoon of salt, or 500 g of it 1,3 cups of yogurt, 0,5 kg of mutton, 0,5 kg of beef You will need 1 egg, 0,5 kg of onions, 1 teaspoon of salt and pepper.

Pumpkin mantle

Knead the dough and spread it as in other mantis. Preparation of Tlmasi: From any type of pumpkin, you can choose only the one that is well cooked. You can also tear off the seeds and cut them, preferably peas, so that the useful juice does not come out. Add the pumpkin as a ring. If the pumpkin is not very sweet, you can sprinkle the pizza with sugar. Add salt and pepper to the stuffing and mix, then add to the prepared skins until the stuffing is finished and the oval-shaped mantles are finished. .Give the product in a greased pan and steam it for 30-40 minutes. You put the food in a bowl and spread it on your face with butter or cream to spread on your face. Ingredients: 500 g of white flour for the dough, 1 egg, 0,5 cups of water, 1 teaspoon of salt: 1 kg of grated pumpkin for the filling, 4-5 onions, 1 cup of jizza or 100 g of lard, You will need 1 teaspoon salt, 1 teaspoon pepper (pepper): 100 g butter or 1 cup sour cream to rub on face.