How to sculpt manti

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

If you still don't know how to cook manti, it's time to learn. Make unleavened or yeast dough, stuffing with meat, fish, potatoes or pumpkin, sculpt manti in eight ways, and then steam them or simply fry them.

Manty is a traditional oriental dish. These are close relatives of dumplings and khinkali, but they are prepared differently. The dough for manti is rolled out very thinly, and they are almost always steamed.

How to make dough for manti

Unleavened dough for manti

Ingredients

• 500 g flour;
• 1 egg;
• 1 glass of water;
• ½ teaspoon of salt.

Preparation

Pour a little more than half a glass of warm water into a bowl, add an egg and salt. Mix all components thoroughly until the salt is completely dissolved.

Pour the sifted flour into a separate bowl. Make a depression in it and pour in the prepared mixture. Stir everything gently, gradually adding the remaining warm water.

You should have a very thick dough that cannot be turned with a spoon.

Put the resulting mass on a floured table and start kneading it with your hands. Rinse the dough thoroughly on all sides for 15–20 minutes.

Cover the finished dough with a towel and leave it alone for an hour.

Yeast dough for manti

Ingredients

• 500 g flour;
• 10 g dry yeast;
• 1 tablespoon sugar
• ½ teaspoon salt;
• 1 tablespoon vegetable oil;
• 1 glass of water.

Preparation

Sift flour and salt. Dissolve the yeast in 3-4 tablespoons of water with sugar, and then add the rest of the water. Stir, adding flour little by little. Knead until the dough begins to lag behind your hands. Add warm vegetable oil at the very end.

Cover the dough with a napkin, wrap it up with a towel and place in a warm place. When the dough rises, knead it and let it come up again.

How to make a filling for manti

Meat filling

Ingredients

• 500 g of minced meat;
• 75 g lard;
• 250 g onions;
• 1 teaspoon of cumin;
• salt and pepper to taste.

Preparation

The classic filling for manti is made from lamb with the addition of fat tail or interior fat. But you can use beef, pork or chicken, or mix different types of meat.

Do not use a meat grinder when preparing the filling. Just chop the meat finely with a knife.

Add pieces of bacon to the minced meat. This will make the manti more tender. Sometimes lard is replaced with butter.

Next, send the chopped onions. It is believed that the more it is, the juicier the filling will be. Therefore, minced meat is usually mixed with onions in a 2: 1 ratio.

The main spice for manti is cumin, you need about a teaspoon of it. Add salt, pepper and other spices to taste. Marjoram, coriander and basil will make the minced meat especially tasty and aromatic.

Fish filling

Ingredients

• 400 g fish fillet;
• 4 cloves of garlic;
• 2 onions;
• salt, black and red ground pepper - to taste.

Preparation

Fillets of any fish can be used, except for cod, hake, grenadier, notothenia, halibut, perch and carp.

In a meat grinder, twist the fish fillets along with the onions. Salt, pepper, add garlic passed through a press. Mix everything.

Pumpkin filling

Ingredients

• 400 g pumpkin;
• 1 teaspoon sugar
• 2 tablespoons of vegetable oil;
• 2 onions;
• salt and spices to taste.

Preparation

Peel and dice the pumpkin. Lightly fry the chopped onion in vegetable oil. Combine it with pumpkin and mix well. Salt, pepper, add sugar. There is no need to fry the pumpkin, it is enough to mix and hold on the fire for no more than 5 minutes.

Potato filling

Ingredients

• 400 g potatoes;
• 50 g lard;
• 2 medium onions;
• salt, ground pepper - to taste.

Preparation

Peel and dice the potatoes and onions. Add chopped bacon and season with salt and spices.

How to sculpt manti

First, roll out the dough thinly. Cut a few circles out of it and place the filling in the middle of each.

Pinch each circle in the center so that you get a longitudinal line. Blind the opposite sides of the circle into four ears. On one side and on the other, fasten the ears together.

Seven more sculpting methods are in this video.

How to steam manti

If you do not have a mantle, cook in a regular steamer or multicooker ("Steaming" program).

While the water in the bottom of the dish is boiling, dip the bottom of the manti in vegetable or melted butter and place on a wire rack. They will be prepared for 40-50 minutes.

How to fry manti

Heat oil in a skillet with high sides. There should be just enough of it so that the mantas are half covered. Lay out the manti, pour in half a glass of water and immediately close the lid. After 15–20 minutes, the water will boil away, the manti will begin to fry. Wait until they turn golden and turn off the stove.