The most satisfying food is the combination of meat with dough or potatoes. In the cold season it is necessary to eat more nourishing, so that the body can warm up and adequately resist the viruses. Bachelor meals, which is a lot of anecdotes - pelmeni , but the shops are often inedible, and to sculpt the homework - laborious and very long work, so there is an option: manta. This is also a dough with stuffing, but mantas are much larger and are prepared for a couple, and therefore they are loved not only by those who work hard and spend a lot of energy, but also those who watch their health.
The dough should be elastic
The main question that arises in the preparation of this dish is how to properly mold manti so that the dough does not tear and the juice does not flow out. Of course, a lot depends first of all on the test: it should be flexible enough that it can be rolled up thinly, but also durable, so as not to become dehydrated for a couple. Therefore, dough for manti often cooks the simplest fresh: in cold water, add flour mixed with salt and mix it long, so that all the ingredients are properly combined and formed strong bonds.
The second option is dough on eggs, but it's much harder to knead, so it's better to use this recipe if you have a food processor.
Correct Filling
The second main condition is that the mantles do not tear - the correct stuffing. If the stuffing is watery, the dough will become drowsy and tear, and if it is excessively lean, the mantles will turn out to be dry. Both are bad, so, there are options for how to mold manties with the correct stuffing. Minced meat is made from lean meat, and a piece of fat or fat is put in every mantle before molding - then the fat will impregnate the filling, but will not allow the test to crawl. There must also be a lot of onions in the mantles. Experts believe that for minced meat from mutton, onion is one and a half times more than meat, and for pork-beef onions and minced meat are taken in equal quantities.
How to sculpt?
So, the dough was kneaded, the filling was prepared - the time to form manta rays. And then many doubt how to mold mantas - there are different versions after all. Some make them look like pelmeni, someone prefers to fold bags, many are prepared with a roll, and then cut. Well, and of course, some know how to beautifully mold manties for a festive table. Let's talk about some ways.
The method is simple
We roll out the dough with small cakes quite thinly, at the same time we leave the middle of the middle a little thicker than the edges - they generally need to be rolled out like paper. In the middle we put stuffing - not too much, so that when stamping the dough does not have to be tightened too much, but not too little - otherwise it will be tasteless. We connect two opposite edges and gently pinch a small area - somewhere with a phalanx of a finger. It turns out two ears on the edges. The middle of each is attracted to our seamstress and perpendicular to it, too, we pinch each ear separately. The edges of the resulting perpendiculars are joined together - the mantle is classic, round, as if in a crown of dough.
Manty in Uzbek style
In general, the recipe of the dish came from Central Asia, but few know how to mold Uzbek manti. Although, to tell the truth, this is the easiest. Just gather the edges of the dough up and fasten them together, forming a bag of meat. The most difficult thing is that in the center there should still be a small hole through which hot steam will flow.
Holiday options
We start the holiday mantas in the same way: put the stuffing on the rolled dough. Mark four opposite points and fix them in pairs in the middle of our manta. It turns out a bag with four holes - four ears, through which the filling is visible. Carefully connect their midpoints in such a way that the petals turn out. Get 4 petals, gently stretch the dough to make them the same. Fix all the connection points and remember that you need to remove the mantles very carefully.
Well, and of course, very nice looking roses from slices of dough with stuffing. To mold such mantles is not difficult - we make many blanks, like dumplings - we put the filling on the dough, put the dough in half, and patch the edges. The first mantle is the middle, folding, fastening the two edges. The rest are attached in a circle, like petals. It turns out very beautiful.
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