2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The peoples of Asia, Bashkiria, Tatarstan have long argued over whose national dish is manti. Now it is difficult to establish the truth, as this delicious dish has conquered the whole world and continues to adapt to modern life. A rare hostess does not know that manti is traditionally cooked in a pressure cooker (manti-kaskan). But few people know another way of cooking - manti in a slow cooker.
To make 4 servings (or 20 pieces) you will need:
250 g flour, 1 egg, 100 ml water, 300 g lamb, 30 g lard or lard, 7-8 onions, s alt and pepper to taste.
Do the test first.
Sprinkle wheat flour into a deep bowl. Add an egg, s alt to it and, gradually adding cool water, knead the dough thoroughly. It should be quite steep and should not stick to your fingers. If you like a softer dough, knead it with the same amount of milk. In this case, water and eggs are not needed. In any case, manti in a slow cooker are soft and tender. Set the dough aside while it "reaches", prepare the filling.
Finely chop the lamb and lard with a sharp knife or chop in a blender. In no case do not pass the meat through a meat grinder, otherwise the precious juice will be lost.
Chop the onion very finely, mix it with the meat and season to taste with s alt and pepper. Stir again.
Roll the dough into thin sausages. Cut into pieces and form thin cakes with a rolling pin.
There is a little secret that will help you: in the middle of the cake should be thicker, and thinner at the edges. Put the filling in the middle of each and connect the opposite ends. You should end up with square bags.
Cooking manti in a slow cooker is incredibly easy. Pour water into it, grease the steam bowl with vegetable oil and put manti on it. Set steam cooking for 45-50 minutes.
After ready, grease the manti with butter and serve. This dish goes well with tomato sauce, herbs and fresh vegetable salad.
But if you don't have a slow cooker, but have a double boiler, you can also cook manti. But these will already be manti in a double boiler.
The dough and filling recipe remains the same.
The grid of the double boiler also needs to be lubricated with vegetable oil or dip the bottom of the manti in oil.
When stacking them, do not let them touch each other, otherwise they will stick together. Cooking time - 45 minutes.
This dish is also remarkable because the filling can be not only meat, but also vegetables. For example, pumpkin manti.
For the filling you will need: 300 gr. pumpkins, 4 onions, 50-60 g of butter (or tail fat), 1 teaspoon of s alt and pepper. If desired, you can add cumin, coriander andbasil.
Prepare the dough by analogy with meat manti. Set him aside.
Peel the skin off the pumpkin. Finely chop it, onion and fat. Lightly sprinkle the pumpkin with s alt and leave for 10 minutes. Drain off the juice. Combine all ingredients, s alt, pepper, add spices and mix well.
Put the filling on the rolled dough cakes and pinch the ends.
Pour the finished manti with plenty of hot oil, sprinkle with herbs and serve hot to the table.
As you can see, you can cook manti in a slow cooker or double boiler. The presence of the self-shutdown function will save you from unnecessary hassle. While cooking the main course, you can prepare the sauce and vegetables without distraction.
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