Manty - whose national dish and how to prepare them?

Everyone knows such meat products as manti. Whose national dish do they represent? In the countries of the former USSR it is considered to be their Uzbek invention. But is it really so?

Each of the Asian peoples considers them to be their food, but it is known that they were invented in the territory of modern China. However, they were invented not by the Chinese, but by the Uighurs who lived in that region. This suggests that a more correct answer to the question: "Manty - whose national dish?" - will be: "Uyghur".

History

The prototype of this dish was called "mantyou", which in translation means "bread made for a couple", and the filling was not there. Later, when the dish began to spread across the territory of Asia, steam bread was filled with various products. At the same time, each of the peoples began to use their own stuffing. So, in Kazakhstan they add chopped beef, onions, lamb fat, pumpkin and potatoes. In some regions of Russia mantas are cooked with such stuffing as in dumplings - with any minced meat. Tatars can make this dish at all without the addition of meat, using instead of it jusai.

Thus, there is no single recipe, and each people makes different mantas. Whose national dish is the most common today? Probably, these are the Central Asian variants with chopped meat stuffing. This recipe is considered classic and most popular.

What is the difference between manti?

Whose national dish is these items, you can not give an unambiguous answer - this follows from the above. What are they? Mantels remind a little of chebureks and dumplings, but they also have significant differences. As already noted, their preparation takes place not in oil, water or broth, but by steam treatment. In addition, there are many features associated with their preparation. Mantas, step-by-step recipe of which is given in this article, must be fastened with the neck of a glass bottle or rolling pin. If you sculpt them with your hands, this will not provide the required degree of tightness. They need to be made so that they do not fall apart during cooking in a double boiler or a special device. The tightness is also important in order to keep broth inside each product.

The classic recipe also involves the use of non-pure minced meat, and mixing it with other fillers (carrots, onions, pumpkins, dill). Additives can also give the product sharpness. One more variant of modeling products is possible - in the form of vessels with an open top (they can be four or triangular in shape).

So, how to cook manti?

To do this, you need the following ingredients:

• 0.5 kg of wheat flour.
• 150 grams of pork.
• 150 grams of beef.
• 300 grams of onions.
• 20 grams of vegetable oil.
• 0,5 liters of sour cream.
• 1 egg.
• 1 tsp. Salt.
• 300 milliliters of water.
• Spices and greens.

Process of preparation of products

Take a large bowl and pour flour there. In the middle, you need to make a hole in which you need to pour the egg and pour salt. After this, gently pour boiled slightly chilled water, adding it around the edge of the mug, stirring constantly. When a loose monotonous mass is formed, it is necessary to start kneading the dough. This will take about 15 minutes. As soon as the dough reaches elasticity, it is necessary to cover it with a napkin and leave it for a while.

While it "defends", it is necessary to be engaged in a stuffing. It is necessary to mix beef and pork in equal parts and add as much chopped onions (50/50). In order for broth to be present in the finished products, it is necessary to dilute the stuffing with water (approximately 100 ml will be enough), and then put the spices to taste and salt.

Then roll the dough into a thin layer and cut into circles using a glass or mug. In each laid out the filling, after which the two opposite edges rise up and protect themselves. After that, the "ears" located on different sides are fastened together. For each test dough you need to put about one tablespoon of minced meat.

It is also worth noting that delicious mantas are made with a stuffing of lamb and beef. This option is common among Muslims who do not use pork. Also popular are varieties of lamb topping with the addition of potatoes or pumpkin. Vegetarians and fasting can make a filling of potatoes and onions with various spices or herbs.

How to cook classic manti?

Sheets of a double boiler or koskakana must be covered with a layer of vegetable oil, in order to avoid sticking the dough. Then you should boil about 1/3 of the water pan, then place the sheets with the products disposed on them above the steam. On top, cover the structure with a lid. Mantas, the step-by-step recipe of which is described above, must be cooked for 40 minutes.

Traditionally, they should be served hot on the table. As a sauce, sour cream is used, which can be mixed with greens or garlic. It is also possible to use sour milk instead of sour cream - so usually Turkish manti are served.