Manti and other oriental dishes become more and more popular in Russia. They can be ordered at restaurant or to take in finished form in supermarket, however and at home it is possible to make quite authentic and very tasty manti.
It is required to you
- Classical manti with mutton:
- - 3 glasses of flour;
- - 2 tablespoons of sunflower oil;
- - salt pinch;
- - 800 g of pulp of mutton;
- - 80 g of mutton fat;
- - 4-5 average bulbs.
- Fish manti:
- - 1 kg of fillet of a pollock;
- - 4 glasses of flour;
- - salt pinch;
- - 3 tablespoons of sunflower oil;
- - 2 average bulbs;
- - bunch of parsley and fennel;
- - 1 teaspoons of a turmeric;
- - 1 teaspoon of cardamom;
- - fresh ground black pepper;
- - vegetable oil.
Instruction
1.
Classical manti with mutton
Begin with doughing. Pour flour into a bowl, mix it with salt. Then make deepening in flour, pour in it in sunflower oil and 1/2 cups of cold water. Carefully knead dough hands. If necessary add still water. Weight has to turn out elastic and dense. Roll dough twice, then again curtail into a lump and postpone for 30-40 minutes to the cool place, having covered with a towel.
2. After that make forcemeat for manti. Wash up mutton, clean from veins and excess fat and very small chop a knife. Cut fat more largely and add to meat. Then clean and crush onions, mix it with other forcemeat and salt.
3. Divide dough into small balls and roll from them thin flat cakes. Put forcemeat in the center. You zashchipnit the ends of the test and connect together. Then you zashchipnit the ends of the test on the other hand. Connect the turned-out corners together. Above the coat has to turn out a ring from the fastened test. In capacity for cooking fill in water and bring to the boil. Oil a lattice for manti and lay on it products so that they didn't concern each other. You steam them within half an hour. Serve home-made manti accompanied by small cut greens and fresh sour cream or a natural yoghourt.
4.
Fish manti
Make dough as it is specified in the first recipe. Wash up fillet of a pollock in flowing water, if necessary defreeze. Very small knife fish sharp. Peel onions and crush cubes. Add it to fish together with spices and salt. Carefully mix forcemeat. Small chop greens and also add to fish.
5. You stick together manti, adding to them a minced fish. Lay them on a special lattice for cooking and grease with a small amount of vegetable oil. Steam manti about half an hour. Tartare sauce will approach such dish. For its preparation add to mayonnaise of a little lemon juice and also small cut gherkins and a capers.