We will admit, habitual pelmeni and vareniki have bothered - forces are not present on them to look. Also it would be desirable something similar: tasty, nourishing, meat, but different from that pall. Prepare the manti - it's not very difficult, the result is sure to please those who like to eat well. Juicy, juice-soaked meat with onion, fragrant with spices, thin, steamed dough, which seems to melt in your mouth - the main thing here is to be able to stop in time.
The Right Mantle
To make this dish a favorite and want to cook more often, we follow the instructions of specialists.
The first secret is good meat. Most often, manties are prepared with a mixture of pork and beef, although in the original, of course, there should be minced meat from lamb. However, you can experiment here by mixing meat varieties in different proportions, the main condition - the meat should be fresh.
The second secret is onions and other vegetables. Luke needs a lot. The taste of manti, as well as the taste of pilaf should be balanced, so the ideal proportion of minced meat and onions is 1.5: 1.
The third secret - do not overdo it with spices. Only salt, a little freshly ground pepper and dried herbs - also a little. Well, and most importantly - the dough should be right. Tell you how to make the right dough for mantas.
Option simple
The simplest version is dough for manti only from flour and water. Auxiliary components - salt and lean oil. This dough is kneaded quite quickly.
Ingredients:
- Filtered cold water - 1 glass;
- lean refined oil (can be used olive) - 3 tbsp. spoons;
- salt of iodized coarse - 1/2 teaspoon;
- wheat flour white quality - 3.5 glasses.
Preparation
Water put in the refrigerator for a while, but do not overcool - 10 degrees will be just right. Add the vegetable oil and mix well. We sift the flour and salt into a bowl and, gradually pouring in water, mix the dough. At once with your hands - the dough grasps pretty quickly, but you need to knead it to the maximum dense consistency. When the elastic, shiny dough does not stick to the surface and springs hard - it's ready.
Option two - egg pastry
Of course, you can knead the dough for manta rays without eggs, but the egg dough is much more elastic. It's easier to roll thinly and it stretches easier, which means you can sculpt not only simple manti, but also beautiful, festive options: fish, pigtails, roses and other beauty.
Ingredients:
- an egg of grade 1 - 2 pieces;
- salt of fine fine ground - ½ tsp;
- white wheat flour in / s - 1.2 cups;
- olive oil - 1 tbsp. a spoon.
Preparation
Of course, the portion of the test will be small, if you want to increase it, count the addition of flour at the rate of 120 grams per average egg or a couple of yolks. Eggs gently with my water at room temperature with laundry soap, how to rinse and wipe. We break into a bowl, salt and leave for a couple of minutes. We pour in the oil and beat the mixture well. We sift the flour gradually, gradually thickening the dough. It will turn out very dense and rather tough - do not be scared. It is this dough for the mantle that stretches well, the recipe guarantees that it does not
Modern devices come to the rescue
If there is not enough time, or you do not want to bother with the test, or if you do not know how to knead the dough properly, then inventions designed to make life easier for housewives come to your aid. You can prepare the dough for manti in the bread maker. Take the ingredients from the previous recipe, open the bread maker, pour the sifted flour into the bowl (it is better to do this twice). Whisk eggs with salt and oil and pour into flour. Then follow the instructions to the bread maker - set the desired mode and set the time. While the dough is preparing, you can tackle the filling.