Mantians are often compared with dumplings, but this is a completely different dish. If the minced meat is twisted in a meat grinder in dumplings, then for mantles it will chop. In addition, the composition of the minced meat is completely unique, and the shape of the mantles is more refined, and they are only prepared for a couple.
The dough for manti is done as follows:- First you need to break one egg into a bowl and add half a glass of cold water to it, then stir.
- Pour half a teaspoon of salt and one glass of flour, knead.
- Follow the field, put the dough on the board, and constantly pouring the flour, knead to tight.
- Give me “rest” the test for about 20 minutes.
- Make long sausages from the dough and cut them into pieces.
- Each piece of dough must be rolled into a cake.
- Crucify with a large heavy knife 300 grams of meat and 50 grams of fat.
- Cut 6-7 medium bulbs with the same knife.
- Mix meat, lard and onion.
- Salt with half a teaspoon of salt, pepper with red ground pepper and black pepper. Add a pinch of Zira.
The uniqueness of this filling in a large amount of onion, which in combination with fat will give mantam unusual juiciness.
And now the promised video with the master class “How to sculpt manti”. Cook them and call the guests. Enjoy your meal!
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