What manti? It is wrapped in dough and steamed meat and onions - a traditional Asian hot dish. Every nation has its own secrets of cooking this dish Website with the permission of the author invites you to enjoy mantle prescription Stalik Khankishiyeva -. Cheerful chef and photographer bewildering.
So, we proceed
Ingredients for the filling:.
700 g lamb 300 kurdjuchnogo g fat 1 kg of onions 1 tbsp. l. cumin salt, black pepper
Ingredients for the dough:
3 yolk 500 ml of water 400 g flour from durum wheat 3 tbsp. l. melted butter 1/2 Art. l. salt
The meat cut into strips and chopped squares. Stuffing in the mantle should be crumbly, so it is cut with a knife, not a kitchen hatchets. Meat grinder or processor will not work: they are simultaneously kneaded meat and make mincemeat more sticky. Sheep's tail fat and chop into small pieces with a knife to 0, 5 cm. Onion cut into thin half-rings. For a taste of the diversity it can fry. Mix the onion, meat and fat. Filling in dumplings should be juicy. To put the onion juice, minced necessary to knead by hand. If you do not want to hand smelled, put a thin rubber glove. A little minced primnogo to remove excess air and meat with onion close fit with each other. Leave to marinate stuffing 30 minutes 66,302,291
Prepare the dough. Mix egg yolks, water and salt. Knead the dough and make it a ball. Wrap in foil and leave the "rest" for 30-40 minutes. If the room is hot, clean better in the refrigerator. If the average temperature - leave on the table. Cut the dough in half and roll the ball in one half of the circle. The thickness of the dough should be approximately 2 mm. Cut into strips about 8 cm and cut into squares. The remaining dough wrap in foil and set aside. On each square put a spoonful of minced with a slide. Fasten the dough: square corners are fastened above the center, and then glued together in pairs all 4 "window." Nearby corners quadrangular stars sleplivayutsya pairs to form ears. Grease bottoms dumplings with melted butter, you can simply dip into it. Place the dumplings on mantovarki sheets, but not too close to each other.
Place the sheets in the pan of boiling water and close the lid. Water must constantly boil and boil, otherwise will be manta rays limp and stew, not steamed. The dish is ready in about 25-40 minutes depending on the size of the dumplings. Discover. Are manti simply: it is necessary to check the dough. If it is ready, so, too, and manta rays. Remove from heat, open the cover, manta rays have a little bit dry. Grease the dish with butter, dumplings do not stick to. Put them on a plate and sprinkle with black pepper.