How to wrap the mantles correctly? Manty dough: cooking recipe

The national Uzbek dish, manti, is known all over the world. Than it so it was necessary to taste to gourmets and fans of simple meal, it is possible to understand, only them having tried. The main thing is that the mantas should be real, those most unique, authentic, with nothing comparable ... It is this dish that you can cook, relying on the step by step guide. Finally, all the secrets of the cook's art are revealed: from kneading the dough to the riddle about how to wrap the manties.

Components of success

As it is supposed in every magical business, in order to prepare mantas with a brilliant result, you must observe three conditions:

1. Quality products.
2. A sharp knife.
3. Good mood.

Lean dough for manti

The recipe for its preparation is elementary simple, like all great works. In addition to flour, a pinch of salt and water there is nothing in it.

The ratio, roughly, is: half a glass of water for 500 grams of flour. Precise proportions can not be given, because the volume of the product will differ from the quality of the flour and even the temperature of the water. Perhaps you have heard this expression: "How much dough will take." It's just that the dough needs to be kneaded thoroughly, mixing the flour portionwise, until the dough stops sticking to your hands, and it becomes smooth, elastic and pleasant to the touch.

At this point, do not roll it out. Set aside the dough for the mantles. This recipe requires. And not less than 20 minutes. Time is necessary for the dough to finally "grasp" and become elastic.

It is possible and in another way to prepare the dough for manti. The recipe offered to your attention is by far not the only one. Moreover, there are many of them. There is no doubt that once you try the manti, you will do it again and again. Change the formulation of the dough and fillings until you get your favorite result.

Pastry

Sift on the table a kilogram of flour, add a teaspoon of salt. In the center of the flour hill make a "crater", pour into it one egg and three tablespoons of vegetable oil (you can without it). Mix it.

As you mix the dough, add boiled water or milk at room temperature in portions, about one tablespoon. In total, you may need about half a glass.

To upset the buttery test, you need much more time - up to one hour. Wrap it with a food film and send it to "rest."

Very tasty and beautiful dough turns out on some yolks. Half a kilo of flour will need from 6 to 10 yolks. The number depends on their size.

On how to wrap the mantles, the way the dough is made will not be affected.

Advice! The dough can be made in a food processor. This greatly simplifies the task and gives an opportunity for creative experiments. For example, add crushed spinach to the dough. In this case, it will acquire a pleasant greenish tint and an additional taste.

The dough in the combine is considered ready when it is collected in a single lump. Do not miss this moment. Over-mixing will ruin everything.

Filling

While the dough is being placed, it's time to make the filling. Minced meat can be any, even vegetarian, that is, exclusively vegetable. Very tasty manti filled with cheese and boiled eggs (rub on a large grater and mix). But still the real manti - with a stuffed lamb. But not in a meat grinder made, but with a sharp knife finely chopped!

Chop about 800 grams of lamb and 200 grams of deadly fat. This fat is very soft and will completely dissolve during cooking, making mincemeat extraordinarily juicy. For the same purposes, add 400 grams of onions, cut into thin half-rings. Salt, pepper to taste and pour a couple of tablespoons of oil. You can add a stuffed glass of pumpkin, cut into small cubes. Of course, not everyone loves it, but true manta rays without pumpkin do not happen. It is extremely refreshing taste and makes it richer.

On a note. Only in minced meat from lamb, beef, chicken or their mixture should be added interior or fatty fat. In the filling of pork, this component does not contribute.

Manty

All the ingredients are ready, so it's time to put the mantle-cascan on fire. Do not be discouraged if you do not have such dishes. An ordinary steamer will replace it. Pour water into the pan for three quarters and put it on the stove. Let the water boil ...

How to wrap Manta correctly

• Pour into the bowl of vegetable oil and set aside. It will be required later.
• Take the dough, divide it with a knife into 4 parts. Each draw with your hands, making a "sausage", which is cut into mugs the size of a little less than a matchbox. Roll the "koloboks" with your palms.
• Roll out each "bun" in a thin cake centimeters to 10 in diameter.
• Spread the stuffing according to the dough pieces.
• Protect the opposite edges, but not to the end, as is usually the case with vareniki. While leaving the sides open, to glue them in a special way.
• Protect the dough from the sides so that as a result all the "seams" should form something like the letter "H".
• Connect the sticking "ears" of the mantle to each other, forming a rounded shape:

Now you know the traditional Uzbek way, how to wrap manta rays.

• Lubricate the grill bottom of the steamer with vegetable oil. Before the mantles are sent to the pan, their side surfaces must also be oiled. Here, and you need a bowl of vegetable fat. Dip the mantle and put it in the steamer.

• Arrange the mantles at some distance from each other so that they do not stick together.
• Cover the pan with a lid. About 45 minutes later the manta rays are ready.

Variation number 1

If you are surprised at how mantas look, it means that you got an idea about them in places of public catering. Because there are mantas of a different form. This does not mean that they are "wrong". Simply, when the matter is put on stream, there is no possibility to mold out a complex figure from the test. Perhaps, your loved ones like the Uzbek dish so much, that for you it is also "vital" to know how to wrap the manti with a "bag": "

• Put the filling in the center of the mug:

• Raise one edge and make the first fold:

• With the thumb and forefinger of the left hand, hold the assembly point of the dough, and add the new folds to the right until you get a pretty "bag".

• Once again tightly tighten the attachment point and send the mantle to the steamer.

• To mantle during the cooking did not stick, you can take additional measures: put a thin sheet of Peking cabbage, oil, and only on top of it lay manti.

Variation number 2

You can do manties in different ways. The recipe for how to sculpt them with a "scallop" is described only in this master class:

• Filling, as usual, place in the center of the mug:

• "Pinch" the dough from two opposite sides.

• Start forming beautiful corrugated folds from the central point of fastening to the edges.

• There should be about three wrinkles on each side, only six.

Note that beautiful grooves are located on one side only. So, probably, now the question of how to wrap up mantas (photos and theories was enough!) Should not arise. This is a matter of aesthetic taste, which is also not disputed. You can make three wrinkles from different sides or come up with your own version.