Fried manti: delicious and original recipe

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

Manti is an oriental dish of unleavened dough with meat filling, which is loved all over the world. Traditionally, this dish is steamed. Our article will introduce the original recipe for fried manti. Learn how to cook them.

Manti can be used both ready-made, purchased frozen, and home-made. The recipe for fried manti is simple.

If you have time to cook, make them yourself. For this you will need unleavened dough and meat filling.

Let's prepare the dough first. This is done so that the gluten contained in the flour is sufficiently "dispersed", and the dough acquires elasticity, tenderness and softness.

Dough

For the test you will need:

• wheat flour - 500 g;
• 1 egg;
• 1 glass of cold boiled water;
• 1/2 teaspoon s alt.

Pour flour into a deep bowl, make a well, pour in water and s alt. Stir in one direction with a spoon and add the egg as it thickens. Mix again and start kneading the dough with your hands. When kneading the dough, make sure that it does not become"tight", otherwise it will not work to roll out thin cakes.

The finished dough should be soft, elastic and not sticky to your hands. Wrap it in cling film or place in a bowl and cover.

Filling

While the dough "ripens", start preparing the filling. Traditionally, manti is made from lamb. But any meat will do: chicken, pork, beef and more.

For the filling you will need:

• meat with fatty layers - 1 kg;
• 4-5 onion bulbs;
• 1 bunch of herbs (parsley or cilantro, to taste).

You can use minced meat for the filling, but finely chopped meat manti will be more juicy, tender, rich in meat flavor. "Chop" it into thin plastics across the fibers, and then "walk" through them with a wide sharp knife along and across.

Ideal for grinding - "in the box". Add finely chopped onion and greens to the prepared meat.

If the meat is lean - grate frozen butter (200 g) on a coarse grater and evenly mix into the filling.

Tip: you can add one finely chopped bitter pepper to the meat filling - this will add a Caucasian note to the manti.

The filling is ready. And while you roll out the cakes, all its ingredients will "saturate" and "mix" with each other, which will give the filling a peculiar taste and aroma.

Modeling

From the finished dough, roll out thin cakes (2-3 mm), with a diameter of about 10see. The middle should be tighter than the edges. Otherwise, the bottom of the manti may break, and their top will be thick and dry.

Spread the filling in the middle of the cakes and close the manty up, in the form of bags. Leave a small hole on top - hot steam should freely escape through it, and the manti will not "swell" during cooking.

Put the finished manti on a tray sprinkled with flour so that they do not touch.

Cooking

Now about how to cook fried manti.

Before frying manti, they need to be steamed. Use special dishes for this.

After cooking, let the manti "dry" a little so that the oil splashes less during frying.

You need to fry manti in well-heated vegetable oil, covering them to the "tops". The pan does not need to be covered. When the sides are reddened from golden to light brown, the fried manti are ready. They take about 2-3 minutes to cook.

Serving fried manti is recommended on a preheated dish to keep them hot longer. Sauces are suitable for any taste.