Uigur manti: recipe

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

Manti is a traditional food of the peoples of Asia, consisting of dough and stuffing, most often meat (mutton). They are common in Turkey, Tatarstan, Kyrgyzstan, Uzbekistan, Bashkortostan, Kazakhstan and other countries. The peculiarity of the dish is steam cooking. There are Uzbek, Tajik, Uighur manti. The recipe for the latter is presented in this article.

A little about the dish

There are several varieties of these manti:

• Kava-manta - with lamb and pumpkin.
• Boldurgan-manta - from yeast dough stuffed with lamb or with the addition of jusay.
• Jusai-manta - with jusai plant (with or without lamb).

There are more than ten species in total. They are eaten with red pepper seasoning and vegetable oil.

Ingredients

To cook Uighur manti, you need to take the following products for the test:

• half a kilo of flour;
• a teaspoon of s alt;
• 200 ml of water.

For stuffing:

• 700g lamb;
• 300g onion;
• 100ml water;
• 100 g tail fat;
• s alt, cumin, cumin;
• 50ml refined oil.

Preparation of dough and toppings

To prepare the dough, you need to sift the flour, pour s alt into the water and mix. Then pour water into the flour and knead an elastic dough. Cover it with a napkin and leave for 20 minutes.

To prepare the filling, you need to cut into small cubes lamb, tail fat and onion, sprinkle with s alt and ground spices, pour in 100 ml of water, mix well and leave for 15 minutes.

How to sculpt Uighur manti

Manti differ from dumplings not only in size, but also in the way of modeling.

Sculpting order:

1. Roll out the dough to a thickness of 1-2 mm (ideally aim for 1 mm). Cut into squares or circles. You can first roll out one large layer, then cut. Or divide the whole dough into balls and roll each separately into a circle. The diameter of the circle (or the side of the square) is approximately 10 cm.
2. Put a tablespoon of minced meat on each square or circle.
3. How to pinch a circle? Raise the dough over the meat from two opposite sides and connect in the middle, then raise from the other two opposite sides and pinch. Connect the resulting corners in two.
4. Pinching squares. Raise all four corners above the meat and connect them properly, then pinch the edges of the dough, between which the filling is visible. Blind the resulting corners in two.
5. The classic way of pinching manti -bag - the easiest. It is necessary to collect the dough around the edge into folds and tightly connect them and blind them so that they do not diverge during cooking.
6. Another easy way is to form triangles (this is how pies are often made).
7. Uighur manti is most often pinched in a simple way: they put the filling in the middle of the circle, connect the edges of the dough first on one side, reaching the middle, then on the other side.
8. Circles can be pinched with a pigtail. How to do it right, see the video below.

Steam cooking

Manty is cooked in a double boiler or a special pressure cooker. They are first dipped bottom in odorless vegetable oil, then placed on the perforated surface of the double boiler. They should not be placed very close to each other, as they will increase in size during cooking. Pour water into the bottom compartment. Cook in a double boiler for about 30-40 minutes.

Ready-made Uighur manti served hot with sour cream and black pepper.

With pumpkin

Uighur manti can be cooked with lamb and pumpkin. This dish is called kava manta. To prepare the filling you will need (for 1 kg of dough):

• 800g fat lamb;
• 800g pumpkin pulp;
• 350g onion;
• s alt, garlic, cilantro, ground pepper.

Cooking:

1. Wash the lamb, put it in water and put it in the refrigerator overnight in a closed container.
2. In the morning, drain the water, cut the meat into small cubes (with a side of 7 mm). Cut pumpkin and onion into cubes of the same size.
3. Chop the cilantro and garlic as finely as possible with a knife.
4. Combine meat, pumpkin, garlic and cilantro. S alt, pepper, mix and lightly beat off, let stand for a while.

Next, you can move on to rolling out the dough, sculpting the cops and steaming them.

You can cook Uyghur manti from yeast dough. Before being sent to a double boiler, they are lightly fried in boiling oil, then brought to readiness for a couple. They turn out lush, similar to pies.