What is important to know when cooking manty? The fact is that many people confuse manty and dumplings, consider these dishes for one. However, it should be understood that manty is noticeably different from dumplings not only in appearance. The methods of cooking manty and dumplings are different.
The ideal dough for manty may differ from the correct dumpling dough.
It is necessary to make a thin dough for manti, and it should not tear. Mantas are always prepared with hands, while dumplings can be made through a dumpling maker. The dough
for mantas should not be sticky, otherwise it will stick to the mantovar. Let’s prepare the right dough for manty.
Ingredients of dough for manty:
- Water – 400 ml;
- Salt – 1 tbsp;
- Egg yolk – 1 pc;
- Mayonnaise – 1 tbsp;
- Flour – 800 g.
Ingredients for stuffing:
- Meat – 800 g;
- Onion – 3 pcs;
- Potatoes – 3 pcs;
- Zucchini – 1 pc;
- Salt – ½ tsp.
Preparation of manti:
For the filling, finely chop meat, onion, peeled potatoes and zucchini. Salt the components and mix together – the filling for manty is ready.
For the dough, pour salt into water at room temperature, add mayonnaise and egg yolk, mix. Pour the flour into the water and knead the dough smooth and tight for 10 minutes.
Leave the dough under cellophane for 30 minutes and then divide it into two parts. Roll out the dough into a thin layer 3-4 mm thick.
Divide the layers into squares 7×7 cm approximately.
On each square put the stuffing and seal the opposite edges, fold.
Grease the mantovarka with vegetable oil, put the manty on the surface.
Cook the manty for 40-45 minutes on medium heat.
After cooking you can grease the manty with butter.
You will get juicy and tasty manty with vegetables and meat.
