How to cook manti in a pressure cooker and using improvised means?

Publication in the group: Flour products, what to cook from dough

Manti differ from dumplings not only in size, but also in appearance. There are many variations in the preparation of such products. The dough can be made not only with water, but also with kefir, milk or mineral water. You can also use rice flour to reduce the calorie content of the dish. The best flour base recipe involves sifting the main ingredient (preferably 2-3 times). The dough should be kneaded for 10 - 15 minutes so that it becomes as elastic and elastic as possible.

General principles of dough preparation

Manti is a popular dish among Central Asian peoples. To prepare the dough, you should prepare high-quality flour and sift it. It is advisable to carry out these steps twice, which will help rid the product of debris and saturate it with oxygen. Then dissolve the salt in the prepared liquid and thoroughly mix the resulting mixture with the egg. Water, milk or kefir (depending on the recipe) should be warm, like all other ingredients. The next step is to pour the egg mixture into the well made in the flour, add sunflower or olive oil and gently begin to knead the dough.

It is recommended to perform these actions for 10 – 15 minutes so that the flour mass becomes firm and elastic. After this, the lump must be wrapped in cling film and left to “rest” for 20–40 minutes. After a specified time, you can start sculpting manti.

Classic recipe

The classic recipe for manti dough involves preparing a flour base from twice sifted flour, eggs, warm boiled water and salt. The remaining finished dough after forming the products can be stored in the refrigerator for 1 - 2 days or frozen.

Ingredients

Grocery list:

Component name	Required amount
Flour	3 tbsp.
Cooled boiled water	1 tbsp.
Egg at room temperature	1 PC.

It is also worth preparing some table salt (to your taste).

Step-by-step cooking process

Stages:

First you need to break the egg into a large bowl, add a pinch of salt, warm water and mix the products well.
Then add flour into the resulting mixture in parts and begin kneading a homogeneous dough.
After the flour mass has gathered into a ball, you should transfer it to a work surface coated with vegetable oil or sprinkled with flour.
The next step in preparing the base is to thoroughly knead the dough. As a rule, this process is labor-intensive and takes about 10–15 minutes.
Next, the resulting elastic mass should be returned to the bowl, covered with a lid or cling film and left to “rest” and allow the gluten to swell for 30–40 minutes.

After a specified time, you can proceed to rolling out the dough and making manti.

In Uzbek

When kneading the dough for Uzbek-style manti, you can add turmeric, having previously combined it with flour. This richly colored spice will give the finished dish an original golden hue. You can also use olive oil, which has a delicious aroma.

Ingredients

List of components:

½ kg flour;
egg at room temperature;
salt (to your taste);
2 tbsp. l. sunflower (or olive) oils.

Also, to knead the dough you will need 0.1 liter of cooled boiled water, which can be replaced with slightly warmed milk.

Step-by-step cooking process

Actions:

First, combine the egg and salt in a large container. You can use a fork or whisk for this.
Then you need to add water and mix well.
Next, you should gradually pour flour into the resulting mass, sifting it through a sieve.
After this, it is recommended to add sunflower oil to the flour mixture and knead the dough. Sunflower oil can be replaced with olive oil, which will give the finished product a pleasant flavor.
Then you should coat your hands and work surface with a small amount of vegetable oil and place the mixture on it.
Then it is recommended to begin kneading the flour mass for a long time until elastic with your hands. The kneading should last about 10 – 15 minutes.
After time has passed, you need to wrap the kneaded lump with cling film or cover it with a deep bowl.
After this, the dough must be left for 30 - 40 minutes.

After the specified time, it is worth starting to form flour products with filling.

Minced manti - classic step-by-step recipe with photos

We begin to prepare the correct manti in Uzbek style, or rather the minced meat for them by slicing the onion.

One very smart person, who is very well versed in Uzbek cuisine, said: “Every cook should care not only that it is tasty during the meal, but also after, when the person has already eaten, so to speak, there is a pleasant aftertaste.” So, for this, the onion that we will chop into manti must be immersed in boiling water for 1-2 minutes and all the obsessive taste from it will remain in the water and will not be transferred to the mantas.

Cut it into very small cubes. But if you like onions in any form, then you can even cut them into half rings.

Delicious recipe! Yogurt in a multicooker ourson

If we take on Uzbek manti, then we will cook them from lamb. But in principle, you can take beef and even pork, although many now may not agree with me.

Buy only proven and high-quality meat. It needs to be slightly frozen and cut into cubes. The knife must be sharp enough.

Do you know why meat for manti needs to be cut and not twisted in a meat grinder? It's simple! The meat grinder squeezes out some of the moisture from the meat and the manti are no longer as juicy as we would like.

Correct Uzbek-style manti must contain fat tail (fat from the back of the sheep). But not every ram has it, but only a special breed. Therefore, if it is not possible to purchase fat tail, ordinary lamb fat will do. This time I was lucky and bought a fat tail at the meat market.

If your meat comes from a young animal, then per 1 kg. 500 grams of onion and 300 grams of fat tail are enough, but if the meat is tough, then in this case they take onions in a 1:1 ratio, and up to 500 grams of fat tail.

We also cut it into the same cube as the meat.

Mix the meat, fat tail and onion in a deep bowl where it will be convenient to mix. All that remains is to add spices. You can get by with just salt and ground black pepper, but if you add cumin, the manti will play completely differently. This is a classic set of spices that is added to almost any Uzbek dish. Mix well and even beat to get rid of air pockets inside the minced meat.

If you feel that the minced manti is not juicy enough, add a little cold water, about 100 - 150 ml, it will be absorbed into the minced meat and give even more juiciness to the finished dish.

Now put the minced meat in a cool place for a couple of hours and let it marinate.

In Tatar

Most often, when preparing dough for Tatar-style manti, water is used. You can also dilute this ingredient with milk in a 1:1 ratio or completely replace it with it. When choosing 2 liquid options, it should be slightly heated in a water bath or in a microwave oven. The water should be boiled and cooled to room temperature.

Ingredients

List of ingredients:

egg;
1 tbsp. warm water (or milk);
½ tsp. salt;
3 tbsp. flour.

You will also need 1 tsp. sunflower oils.

Step-by-step cooking process

Stages:

First, break the egg into a large container and mix it with salt.
Then you need to pour cooled boiled water (or milk) and combine the components.
Next, you need to pour in the oil and begin to gradually add flour, kneading the dough to a uniform consistency.
After this, you should transfer the resulting mass to a work surface dusted with flour, continuing to knead it with your hands for 7 - 10 minutes. The result should be a firm and elastic dough.
Then it is recommended to cover the flour ball with a napkin or cling film and leave for 40 minutes. for relax".

After a given amount of time, you can begin to form the manti.

Perfect dough

Manti dough (the best recipe) can be prepared in water. To do this, the liquid should be brought to a boil, then cooled to room temperature. To prepare the perfect base, it is recommended to sift the flour twice, which will help saturate it with oxygen and get rid of debris and lumps.

Ingredients

List of components:

2.5 tbsp. flour;
egg;
1 tsp. table salt;
1 tbsp. cooled boiled water.

Flour must be of high quality, since this product plays a major role in preparing the base for manti.

Step-by-step cooking process

Stages:

First you need to sift the flour using a sieve into a large dry bowl.
Then you should make a small depression in it, into which it is recommended to pour salt.
Next, pour clean water at room temperature into the same hole and break the egg.
After this, you need to start kneading the dough with a fork. In this case, you need to mix the components thoroughly to obtain a homogeneous mass without lumps.
Then you should sprinkle flour on your work surface, place the resulting dough on it and start kneading it with your hands.
Kneading the flour mass should last at least 10 minutes. In this case, it should be stretched and folded in half. If necessary, you can add flour to prevent the dough from sticking to your hands, but not too much, otherwise it will become tough.
It is advisable to cover the kneaded lump with a clean kitchen towel or cling film and leave for 20 - 30 minutes. at room temperature to release gluten.
After ½ hour you can start sculpting the manti. To do this, place the “rested” dough on a work surface lightly dusted with flour and roll it out into the thinnest possible layer using a rolling pin. In this case, it is necessary to ensure that the dough does not tear.
Then the dough should be rolled into a kind of roll using a rolling pin. To do this, the layer needs to be “wound” around it.
After this, the piece of kitchen utensil should be pulled out, the dough should be pressed with your hands and cut into square portions of equal size.

Next, you should start sculpting the manti.

How to beautifully sculpt manti. Step by step photos

Let's look at several options for beautiful sculpting of mantas. I already described them in a previous article about manta rays, now I just want to remind you about them. By the way, in the same article I described several recipes for manti with different fillings (with potatoes, pumpkin and even chicken), you can follow the link and get acquainted with them.

In fact, there is nothing difficult in sculpting, the main thing is experience. If you don’t succeed the first time, and I know for sure you won’t succeed, then the third time you’ll definitely get it right.

There are many options for sculpting mantas. Well, as a rule, everyone chooses one for themselves and uses it throughout the entire time. Now we’ll look at several methods and you can choose one, or maybe several, for yourself.

1.1 Make a sausage from the dough and cut it into portions weighing up to 25 grams.

1.2 Roll each piece in flour and roll it into a pancake, 2 mm thick.

1.3 Place the filling in the center and connect two opposite sides in the middle. And we blind the other two. Like mine…

1.4 Now all that remains is to connect the two resulting corners and the beautiful manta is ready. Most often I sculpt manti this way.

The following method is very popular in the south.

2.1 We collect the mantas in a herringbone pattern and in the end you should end up with a braid. But to get such a braid you need to make dozens of manti rays).

This method is very long, but the manti turns out very beautiful. See for yourself…

3.1 We connect the opposite sides in the center and blind each other, two adjacent sides. Like me, I noted them...

You should get a beautiful manta ray in the form of a flower.

4.1 For the next two methods, you need to roll out the dough into a large thin layer. Cut into squares, sides 10 by 10 cm. Place the filling in the center of each square.

4.2 We connect opposite corners and glue together the resulting two adjacent corners. This method is somewhat similar to the first.

5.1 Fifth method.

From the rolled out dough, using a mug, cut out circles with a diameter of no less than 10 cm and no more than 12 cm.

5.2 Place the filling in the center and glue the edges to the middle. You should get a triangle like this.

This method of modeling is still used when preparing Uzbek samsa!

I have given five ways to sculpt manta rays. Believe me, there are many more of them. But these methods are enough to use them at least every day to prepare your very tasty and juicy manti. And if you share your recipes, I will be only glad.

It seems to me that it doesn’t matter which way you sculpt, it won’t make the manti any less tasty if you cook it according to this recipe. Enjoy and cook with pleasure.

And that’s all for today, bye and see you again on my blog!

Dough: make it like dumplings, but not so hard, more tender. Filling: Cut the fatter lamb shoulder into small pieces the size of your little fingernail (don’t even think about using a meat grinder! It’s a tedious job, so invite guests :))) Finely chop the onion in the same volume as the meat. Also cut the pumpkin finely in the same volume. We mixed this into minced meat, salted it and peppered it (black). Then we roll the dough. It’s just like anyone is used to with dumplings: you can cut them out with a bowl, or you can immediately roll out the flatbreads. Size: palm diameter. We put the minced meat on these flatbreads and seal them. You need to get the bags, but actually this is art