How to make manti

All culinary historians agree on the version that it is the Chinese who own the right of primacy in the invention of manti. The version is very plausible - the Chinese cook's art is worthy of admiration, and the manti is truly that dish, the taste of which you do not get tired of being amazed. It is distributed throughout Middle Asia and the Far East. In Russia, mantas are also very popular. There is nothing surprising in this, in many ways we are also an Asian country. Deep into the popular consciousness, a tragic delusion has been introduced, that manti are simply dumplings cooked for a couple. However, if everything is measured in certain categories, then we can agree that the chebureks are big fried dumplings.

When asked how to make mantas, there are dozens of answers. Kazakh mantas in many respects are not similar to Uzbek, and in Kazakhstan each district does it in its own way. Not to mention the Turkish or Pakistani manti.

For a long time there is a dispute about how to make dough for manti, with or without egg. Let's consider both options without giving any of them a preference.

How to make manti is not such an easy task. The Central Asian manti traditionally is a fresh dough, it will require flour, salt, water and eggs (it can be confined to flour, salt and water). The dough for manti rolls very thinly. Its thickness should not exceed one millimeter. At the same time, it is very resilient and does not break with such insignificant thickness. This effect can be achieved by mixing two varieties of flour, of higher and second grade in equal proportions. For one kilogram of flour mixture, take half a liter of water, two eggs and a dessert spoonful of salt. The steep elastic dough is mixed, which is allowed to settle for 30-40 minutes, so that the flour is well saturated with water.

Then the dough is divided into several parts, each part is rolled into a bundle. The tourniquet is cut into identical pieces, which are rolled out with a rolling pin. On another system, large dough sheets are rolled out, which are then cut into identical squares with dimensions of 12x12 cm plus or minus 2 cm. You can protect manties in different ways - envelope, bag, tulip and so on. Geometric squares are protected with an envelope, first the opposite corners are glued, and then pairs of nearby, more rounded blanks - a tulip or a bag. How to make manties correctly, every housewife in Central Asia knows, and everyone does it in their own way.

Usually, the stuffing is meat. Suitable lamb or beef. Meat for mince is finely chopped to use for mincemeat meat grinder can not, it turns out another dish, maybe steam dumplings. Also, onions are sliced, salt and pepper are added to taste, and any other spices are also possible, to whom that one likes. In the minced meat can optionally add a pumpkin, it will give the dish a juiciness and aroma.

How to make manta rays without a mantilla? Very simple, you can use steamers. Before cooking, mantle should be slightly lowered in vegetable oil, so that they do not stick to the base of perforated dishes. Mantas are prepared for about 20 minutes. Serve them with different sauces. The most popular simple tomato sauce. For its preparation, take 3-4 large tomatoes, peel them from the peel and finely chop. Bulgarian pepper fry in vegetable oil with garlic, add tomatoes and spices. Continue to fry for another five minutes. Remove from heat until sauce is infused.

Very good with manti sour cream sauce. Garlic and greens, green onions are finely chopped, peppered, salted to taste. The mixture is filled with fatty sour cream, all kinds of spices are added and everything is mixed. Cool the sauce in the refrigerator for 15-20 minutes before serving to the mantles. Now you know how to make oriental manti. Bon Appetit.