Manty is a very non-trivial traditional dish in many culinary traditions of the peoples of Asia. Strictly speaking, manta rays with chopped meat - it's a ball of minced meat in a thinly rolled up test. Usually mantas are cooked in steaming in a special steamer-manties. Of course, nowadays in large settlements it is possible to buy manti-semi-finished products, which can only be cooked. But home-cooked dishes are naturally more delicious.
What are the mantas prepared from?
How to cook delicious manti? It's not too easy, but not very difficult. Gourmets add minced pumpkin pulp and fresh herbs to stuffing, use various spices, serve various sauces. For cooking, you need meat, onions and wheat flour. You can make minced meat from various animals (beef, lamb, horse meat and even pork), you can add chicken or turkey meat, you can even cook manti with fish and seafood. The stuffing can be fatty or not. An approximate calculation is as follows: for 1 kilogram of meat - 4 medium sized onions and about 1 kilogram of good flour. How to cook juicy manti? First, meat should not be too lean. Secondly, in the process of making minced meat, you need to add a little water, so that when cooking on a steaming inside the juice is formed.
How to make minced meat?
Peeled onion and meat scrolled in a meat grinder with a large or medium nozzle (you can, of course, use a combine or chopper). In mincemeat add to taste dry spices (ground black and sweet pepper, you can and others) and a little salted. We mix everything thoroughly. We cover the tank with the filling stuffing, so that the stuffing does not get fouled and leave the container in a cool place (of course, for a short while).
How to prepare dough for manti?
For a kilogram of flour - about 2 cups of water + a pinch of salt. Knead the ordinary unleavened dough, it should not be too steep, but it should be elastic. From the dough we form a sausage about a centimeter in diameter 3. Now divide the sausage with a knife into small pieces (you can use it in another way - our task is to get rolled circles about 2 mm thick).
We collect manti
For each rolled-out cake, we spread about a table (or dessert) spoon of minced meat - it depends on the diameter of the rolled dough mug and the size of mantles that are supposed to be obtained after cooking. We protect the dough criss-cross, connecting in the middle of 4 opposite ends. Now trowel the joints, connect the nearby tips with each other - and you can send the mantles to the steamer for about 40 minutes. Grids should be greased with grease.
Sauce is important
While the mantles are brewed, you can do the preparation of the seasoning, which is usually used as a variety of sauces, for example, garlic or garlic-sour cream, or any other - it's a matter of taste. The seasoning can be both sharp enough, and, conversely, neostroy.
Cooking manti with cabbage and meat
Calculation of products is approximately the following: for 1 kg of ground beef - 0.5 kg of cabbage and 2-4 onions, salt and spices to taste. Dough by the above