Manti are the Central Asian dish, but know and very many love them.
To make manti for us it is required:
2 cups of hot water,
1 tablespoons of salt without hill,
2 tablespoons of sunflower oil,
1.2 kg. top-grade flours,
500 гр. beef meat,
500 гр. pork meat,
150 гр. mutton broadtail fat,
1 cups of cold milk,
Salt and ground black pepper to taste,
1 kg. white cabbage or pumpkin,
700 гр. onions,
4 garlic gloves.
We take for doughing - hot water, we pour salt and we stir before full dissolution. We pour in sunflower oil and too well we mix. We pour out a sifted flour, but not all, we knead dough in a bowl and gradually if necessary we add flour still. Dough has to turn out very abrupt. Domeshivayem to uniform density already on a table. Then we cover dough with a bowl and we allow it to have a complete rest 1.5 - 2 hours. Then again we knead and to do so three times. We do it in order that dough turned out elastic, but strong.
For preparation of forcemeat - we cut meat or we pass via the meat grinder with a large lattice. Fat is cut by small pieces. Cabbage or pumpkin we cut in cubes no more than 1 cm. We crumble small onions. We pass garlic through a chesnokodavka. We pour milk, we pour salt and pepper. All well we mix.
We undress dough as on dumplings, but we do sochni-flat cakes twice more and very thin. On previously oiled lattices, we spread manti and we cook for couple 35-40 min.