How to wrap manti correctly? Dough for manti: cooking recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The national Uzbek dish, manti, is known all over the world. Why gourmets and lovers of simple food liked it so much, you can understand only by trying them. The main thing is that the manti should be real, the very unique, authentic, incomparable with anything … You can cook just such a dish based on a step-by-step guide. Finally, all the secrets of the art of cooking are revealed: from kneading dough to the riddle of how to wrap manti.

Ingredients of success

As it should be in every magical business, in order to cook manti with a brilliant result, three conditions must be met:

1. Quality products.
2. Sharp knife.
3. Good mood.

Lenten dough for manti

The recipe for its preparation is elementary simple, like all great works. It contains nothing but flour, a pinch of s alt and water.

The ratio is approximately the following: half a glass of water per 500 grams of flour. It is impossible to give exact proportions, because the volume of the product will vary fromflour quality and even water temperature. You may have heard this expression: "How much dough will take." It is just about the fact that the dough needs to be kneaded thoroughly, mixing flour in portions, until the dough stops sticking to your hands, and itself becomes smooth, elastic and pleasant to the touch.

Don't roll it out at this point. Set aside the manti dough. This recipe is required. And no less than 20 minutes. Time is needed for the dough to finally “grab” and become elastic.

You can also prepare the dough for manti in a different way. The recipe offered to your attention is far from the only one. Moreover, there are many of them. There is no doubt that having tried manti once, you will do them again and again. Change the dough recipe and toppings until you get your favorite result.

Butter dough

Sieve a kilogram of flour on the table, add a teaspoon of s alt. Make a “crater” in the center of the flour hill, pour one egg and three tablespoons of vegetable oil into it (it is possible without it). Mix.

As you knead the dough, add boiled water or milk at room temperature in portions, about one tablespoon. You may need about half a glass in total.

It takes much more time to part the dough - up to one hour. Wrap it in cling film and send it to "rest".

Very tasty and beautiful dough is obtained on some yolks. For a pound of flour, you will need from 6 to 10 yolks. The quantity depends on their size.

The method of preparing the dough will not affect how to wrap the manti.

Advice! The dough can also be made in a food processor. This greatly simplifies the task and provides an opportunity for creative experiments. For example, add chopped spinach to the dough. In this case, it will acquire a pleasant greenish tint and additional flavor.

The dough in the combine is considered ready when it gathers into a single lump. Don't miss this moment. Too much mixing will ruin everything.

Filling

While the dough is spreading, it's time to make the filling. Minced meat can be anything, even vegetarian, that is, exclusively vegetable. Very tasty manti stuffed with cheese and boiled eggs (rub on a coarse grater and mix). But still, real manti - stuffed with lamb. But not in a meat grinder made, but with a sharp, finely chopped knife!

Chop about 800 grams of lamb and 200 grams of tail fat. This fat is very soft and will completely dissolve during cooking, making the minced meat unusually juicy. For the same purpose, add 400 grams of onion, cut into thin half rings. S alt, pepper to taste and pour in a couple of tablespoons of oil. You can add a glass of pumpkin, cut into small cubes, to the minced meat. Of course, not everyone loves her, but there are no true manti without a pumpkin. It refreshes and enriches the palate in an extraordinary way.

Note. Only in minced lamb, beef, chicken, or a mixture of them, you need to add interior or fat tail fat. Into the stuffingpork does not add this component.

Mantovarka

All the ingredients are ready, so it's time to put the manti-kaskan on the fire. Don't be discouraged if you don't have one. A regular steamer will replace it. Fill a saucepan three-quarters full with water and place on the stove. Let the water boil…

How to properly wrap manti

• Pour vegetable oil into a bowl and set aside. You will need it later.
• Take out the dough, divide it with a knife into 4 parts. Pull each one out with your hands, making a “sausage”, which you cut into circles a little smaller than a matchbox. Roll the “koloboks” with your palms.



• Roll out each "bun" into a thin cake about 10 centimeters in diameter.
• Spread the stuffing on the dough "plates".
• Pinch the opposite edges, but not completely, as is usually the case with dumplings. Leave the sides open for now to glue them in a special way.



• Pinch the sides of the dough so that all the "seams" should form something like the letter "H".



• Connect the protruding "ears" of the manta to each other, forming a rounded shape:

Now you know the traditional Uzbek way of wrapping manti.

Grease the slatted bottom of the double boiler with vegetable oil. Before sending the manti to the pan, theyside surfaces also need to be lubricated with oil. This is where you need a bowl of vegetable fat. Dip the mantu and put in a double boiler

• Spread the manti at some distance from each other so that they do not stick together.
• Cover the pot with a lid. Manty is ready in 45 minutes.

Variation 1

If you are surprised by how manta rays look, then you got an idea of them in catering places. Because there they serve manti of a different form. This does not mean that they are "wrong". It's just that when things are put on stream, there is no way to mold a complex figure from the dough. Perhaps your loved ones liked the Uzbek dish so much that it is “vital” for you to know how to wrap manti in a “pouch”:

Put the filling in the center of the mug:

Lift one end and make the first fold:

Hold the assembly point of the dough with the thumb and forefinger of the left hand, and add new folds with the right hand until you get a nice "pouch"

Squeeze the attachment point tightly again and send the manta to the steamer

To prevent manti from sticking during cooking, you can take additional measures: put a thin sheet of Chinese cabbage, brush with oil, and only lay on top of itmanti

Variation 2

Manti can be made in different ways. The recipe for how to sculpt them with a “comb” is described only in this master class:

Stuffing, as usual, place in the center of the circle:

"Pinch" the dough on two opposite sides

Start forming nice creases from the center bond point to the edges

You should have about three folds on each side, for a total of six

Please note that beautiful grooves are located on one side only. So, probably, now the question of how to wrap manti (there were enough photos and theory!) Should not arise. This is a matter of aesthetic taste, which is also not disputed. You can make three folds from different sides or come up with your own version.