Beef manti: step by step cooking

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

High-calorie and incredibly tasty manti with beef are perfectly absorbed by the body. The dish is steamed, which does not harm the body. And if for some reason you still have not decided on such a feat to cook real homemade manti, then now is the time for this. Do not be afraid that the dish will fail. We have very detailed instructions for creating juicy beef manti. Just follow it from start to finish. The result will be not only a delicious dish, but also a lot of praise for the one (she) who created this masterpiece.

Dough for manti

Each housewife has her own best recipe. But we also have a great way of kneading a special dough for the casing of products. And not even one. Here's how to make dough with milk and eggs. Product set:

• milk - 1 glass;
• flour - half a kilo. It may take a littleless or a little more. The exact amount depends on the stickiness of the flour from which the dough for manti with beef is made;
• s alt - 1 teaspoon;
• lean oil - 2 tablespoons;
• eggs - 2 pieces.

Method of making milk dough

Stir eggs with s alt. We will add the entire norm of milk and vegetable oil. We introduce pre-sifted flour. The finished dough should be elastic and not sticky to the fingers. We will send it to the refrigerator, packing it in a plastic bag. Time spent in the refrigerator - 20-30. We take out, crush and apply as intended.

Dough on the water

This dough goes not only for manti with beef. It is often made for dumplings and dumplings. This is because such a method is considered to be classical. Component List:

• water - 1 cup;
• flour - 2 cups;
• s alt - teaspoon;
• lean oil 1-2 tablespoons.

Mix water with s alt and oil. Then sift the flour and gradually knead a tight elastic dough. For thirty minutes, the dough must be placed in a cold place. After the cooling procedure, we proceed to sculpting manti with beef.

Stuffing for products

The filling has its own secrets. The tricks are passed on to each subsequent generation of young housewives from their predecessors. Here are some of the nuances that make the filling of manti more juicy and tender:

1. The most important secret is better to cook manti with minced beef. The meat grinder will dominced meat is drier, as the juice will inevitably come out of the meat during the grinding process.
2. A fairly large amount of onion is added to the filling. S alted minced meat only before cooking manti and do not leave it "for later".
3. Some housewives add potatoes, mashed through a fine grater, to meat and onions. It makes the filling softer and more satisfying.

Beef manti: recipe

We learned the most important points that make great, juicy beef manti. And now more detailed instructions. Read and repeat actions. First of all, make sure that all the components on the list are available and in the required quantity:

• beef pulp - one kilogram;
• s alt - 1 level teaspoon;
• onions - 3 large heads;
• freshly ground black pepper - to taste;
• garlic - to taste;
• lean oil - 1 tablespoon.

Preparing the base by kneading the dough according to one of the above recipes. Let's send the dough to the refrigerator and start filling.

Filling method

Wash the beef tenderloin in cold water. We will free the meat from films and other unnecessary components. Cut the beef into small pieces with a sharp knife. It is convenient when the meat is slightly frozen, so it is easier to cut, and the cubes will turn out much neater.

Bulbs are freed from the husk. Rinse in cool water. Cut all the onions indicated in the recipe into very small cubes. Dealing with garlicin the same way: clean and grind.

We take a bowl or a pan in which we will knead the filling. Add meat, s alt and pepper. Let's mix the ingredients. Then add onion, garlic and mix again. At the end of the process, add a spoonful of unflavored vegetable oil. Carefully mix it into the meat filling.

Sculpt

Remove the dough from the fridge and knead lightly. We cut off a piece. Roll it out into a thin layer. The thinner the manti shell turns out, the tastier and more successful the final result is considered. However, it's still not worth getting carried away. Too thin fabric is easy to tear in the process of folding manti.

Rolled out. We divide into squares or into circles - which is more convenient for someone. I must say that the products, in any case, will turn out delicious and beautiful.

In the center of each tortilla (or square) spread the minced beef filling.

How to pinch the edges is up to the hostess again. There is no single right way to pinch manti. Usually act according to the following instructions:

1. Connect, squeezing with your fingers, two opposite sides in the middle of the product.
2. Then two more sides are pinched in the same way.
3. The remaining four ends are linked together in pairs.

You can go the simpler way: pinch the product in the form of a "pouch". But many people try to mold manti the way our mothers and grandmothers did.

Important nuances: how to steam products

Let's grease the gratedouble boilers or pressure cookers with vegetable oil. If this is not done, then tearing off the finished manti without damaging it will become an impossible task. We spread the semi-finished products, not forgetting about the distance between them of half a centimeter. We coat the top and edges of each product with vegetable oil.

Let's steam it. Total cooking time is one hour.

If there is no pressure cooker, everyone's favorite multicooker can easily replace it.

We take out after sixty minutes ready juicy manti with chopped beef. Serve with your favorite sauce. Sour cream, mayonnaise and ketchup go great with the dish.