Where did manty come from? This question still does not give rest to historians in the field of cooking. The fact is that there is an assumption about the origin of manty from China. In the land of the rising sun there is a dish very similar to manty – baozi. It is also a dumpling made of thin dough with meat stuffing inside. However, the names of the dishes are completely different.
So, manty did not originate from China? Then why do the Chinese have a similar-sounding dish called mantou?
This pie is cooked without filling. But, it turned out that in the past, a meat filling was added to mantou and the dough for these dumplings was the thinnest in Asia.
Let’s make our own manty at home.
Ingredients of dough for mantou:
- Flour – 1 kg;
- Salt – 1 tbsp;
- Water – 450 ml;
- Egg – 1 pc.
Ingredients for stuffing:
- Veal – 1.5 kg;
- Mutton fat – 700 g;
- Onion – 1.5 kg;
- Salt – 1 tbsp;
- Ground black pepper – 1 tbsp;
- Ground red pepper – 1 tbsp;
- Zira – 1 tbsp.
Preparation of the manti:
Sift flour into a large deep bowl, pour salt into the same bowl, create a depression in the middle. Pour gradually into the depression, break the egg,
stir the egg into the water in the depression. Knead the dough first with a spoon and then with your hands. Knead the dough in your hands for 20 minutes, gradually add water and form a lump
. Leave the dough under cellophane for 40 minutes and then knead it again. Gather the dough into an envelope, cover with cling film and leave again for 30 minutes or an hour.
For the filling, cut small pieces of meat and fat, chop the onion
.
Lightly knead the onion with your hands, add salt and ground black pepper to it.
Mix the spices in the onion with your hands and add it to the meat and fat. Pour to the stuffing ground red pepper and Zira, mix.
Divide the dough into two parts, knead and leave under cellophane for 20 minutes. Roll out the dough into a very thin layer – about 1 mm thick.
Fold the dough into several layers and cut into large strips.
Stack the long strips on top of each other and cut into squares. Put stuffing in the squares of dough, pinch the opposite ends.
Tuck the manty ears slightly inside. Cook the manty for about 30 minutes, the water should boil in the pot beforehand.
Manty from this dough does not tear during cooking. You get juicy manty with a tasty filling and thin but strong dough.
