How to cook the right manti: recipe in a double boiler

Many housewives consider manti close relatives of Russian dumplings, only larger in size. And they prefer to do them in a similar way. In fact, manti and dumplings have little in common. It is enough to cook them once according to the classic recipe, and you will see this.

Manti are very popular in Central Asia. They are included in the usual diet of the inhabitants of Turkey and Pakistan. But this dish comes from China, and when translated from the Chinese dialect, the word "Mantou" means "steamed bread."

Cooking manti does not endure haste. Many professional chefs speak of this dish as a whole philosophy. Finely chop the meat with a knife (just chop!), Observe the modeling technique and, finally, boil the manti for a couple - all this requires patience. If you have it, as well as the desire to learn how to cook this amazing dish correctly, we suggest you familiarize yourself with the technology of how to cook delicious manti: a recipe in a double boiler.

Manti - a step-by-step recipe for cooking in a double boiler

How long does manti cook in a double boiler? To prepare manti according to the classic recipe (as in the photo) you will need.

For the test:

• flour - 200 g
• water - 100 ml
• egg - 1 pc.,
• salt - 1 teaspoon.

For filling:

• fresh fat mutton - 300 g,
• fat tail fat - 30 g,
• onions - 8-9 heads,
• salt,
• pepper - red and black,
• zira.

Cooking method

1. Knead the dough: beat the egg in cold water, pour salt and mix thoroughly until smooth. Add flour and keep stirring. As a result, you get a tough, rough dough.
2. Prepare the filling: finely chop the meat and lard, add onions and spices, salt and mix well.
3. Start modeling: cut the dough into equal pieces, make balls of them and roll each into a small pancake of medium thickness.
4. Put the filling in the middle of each pancake. Take two opposite edges and connect them over the filling. Then take the other two edges and reconnect. Blind the corners of the square diagonally.
5. Dip each mantle in vegetable oil with the bottom side and put in a double boiler.
6. Cook for 40-45 minutes. Manti (recipe in a double boiler) is prepared with the active boiling of water.
7. Remove the finished manti with a slotted spoon, pour over melted butter, sprinkle with black pepper liberally.

A few secrets of cooking manti

• Begin cooking with dough, as it always needs to “rest” before sculpting. So you save time.
• The recipe for manti dough requires a long and thorough kneading. Largely due to this, in the east, manti is considered a exclusively male-made dish. Mash the dough for as long as possible. The more time you spend, the more gentle the taste of the dish will be.
• The classic filling for manti should be oily, include a lot of onions and spices. Of course, there are interpretations of mantle fillings, and today you can try this dish with the addition of pork, beef, cheese, pumpkin and even fruit. In the classic recipe, the minced meat should contain lamb (necessarily fat, and if there is little fat in it, it is necessary to increase the volume of fatty fat).
• The total volume of onions should exceed the volume of meat one and a half times. Thanks to this, manti (a recipe in a double boiler) and get their unique taste.
• For the preparation of minced meat, meat and lard must be finely chopped. Set aside the meat grinder. If you think that the taste of the product does not change on how you grind the meat, you are mistaken.When grinding meat in a meat grinder, it loses up to 60% of the juice, and its fibers are deformed so that the meat can no longer hold the remaining juices in the cooking process. The classic recipe for manti in a double boiler (they were previously replaced by mantle makers) involves cutting meat. This, by the way, can be noted for the preparation of other meat dishes.
• The thickness of the dough after rolling should be sufficient so that the boiling juice of the filling does not spill out during cooking. Therefore, do not be too zealous with rolling. But the dough should not remain thick.

Manti, cooked according to the classic recipe, are quite a high-calorie dish. Therefore, they are not recommended to be consumed too often or included in the diet for people suffering from metabolic disorders and who are overweight. However, sometimes treat yourself and loved ones with this dish is not only possible, but also necessary! After all, manti are being prepared for a couple, which means that even children can be offered for lunch.

If you follow our recipe exactly, you will understand how manti actually differs from dumplings. And on your table will appear a new, incredibly tasty dish. Believe me, the efforts made to prepare it are worth it!

Other manti recipes