Manty is a highly recognizable dish all over the world. These unusual dumplings in thin dough with meat filling are considered a national dish in the countries of Central Asia, Turkey, Mongolia and Korea. In addition, manty is prepared by people in the CIS countries, Tajikistan, Kyrgyzstan, Kazakhstan, Uzbekistan and China.
Each country has its own nuances of manty preparation. For example, in China and Korea manty has a different name, served with soy sauce.
Manty is cooked more often on steam. However, there were also methods of cooking in hot oil.
Let us tell you about the way of cooking Tajik manty.
Ingredients of dough for Tajik manty:
- Wheat flour – 1 kg;
- Vegetable oil – 40 ml;
- Ice water – 420 ml;
- Salt – 1 tsp.
Ingredients for stuffing:
- Meat – 1,200 g;
- Beef fat – 350 g;
- Onion – 1,700 g;
- Ground black pepper – 1 tbsp;
- Zira – 1 tsp;
- Salt – 10 g;
- Coriander – 1 tsp;
- Vegetable oil – 40 ml.
Preparation of Tajik manty:
Sift flour into a large flat plate, create a small crater in the middle. Pour salt into the crater, pour in vegetable oil. Pour in the cold water in batches
. Knead the dough with your hands until homogeneous, leaving no flour in the bowl. Gradually pour the rest of the cold water into the dough. Knead
the dough, not sticky and not particularly soft. Put the dough in a bag and leave it for half an hour.
For the filling, cut the meat into small pieces, similarly cut the beef fat. Mix the fat and meat in one bowl.
Cut onions into small cubes, put them in a separate bowl. Pour Zira, salt, ground black pepper and coriander to the onions. Pour
vegetable oil into the onions and mix with spices. Put the fat and meat into the onion, mix the components.
Knead the dough again, form a thick layer 4-5 cm thick. Divide
the dough
into 6 parts, roll out thick sausages.
Cover the sausages with cellophane
. Bring water to a boil in a saucepan
.
Grease the bottom of the pan with vegetable oil and cover with parchment with holes.
Divide the sausages into small rolls of 25 grams each. Leave the sausages under food foil for 5 minutes.
Roll out each sausage into a thin round, where the edges are thinner than the center. In the middle of the layer put a couple of spoons of stuffing, pinch the edges of the dough to the middle, sealing the stuffing inside.
Carry out the same procedure with other flatbreads and koloboks. Lubricate the opposite seam surface of the mantas with vegetable oil and lay them in a saucepan.
Cook the manty in the mantovarka for 25-30 minutes on medium heat
. Before serving the
manty
, grease the plate with butter.
Smear the manty with butter and sprinkle with ground red pepper.
