Kitchen appliances and utensils:
- board;
- rolling pin;
- sieve for flour;
- knife;
- tablespoon;
- teaspoon;
- fork;
- a blender or meat grinder;
- 2 deep plates;
- double boiler.
Ingredients
| Ingredients | amount |
| Minced meat | 500 g |
| Medium onion | 1 PC. |
| Flour | 700 g |
| Water | 150 - 200 ml |
| Eggs | 2 pcs. |
| Large potato | 2 pcs. |
| Butter | 50 g |
| Greenery | 50 g |
| Salt | 2 tsp |
| Pepper | 0.5 tsp |
Step cooking
Dough
- First of all, prepare the dough, as it will need to settle after the batch. To do this, take a deep plate, sift into it 700 g of flour.
- In the flour, make a deepening, break 2 eggs there and shake with a fork.
- In 200 ml of water add 1 tsp. salt and stir.
- Pour water into a bowl with flour and egg and knead the dough. Look at the consistency - depending on the amount of gluten in your flour, 150 to 200 g of water can go.
- The finished dough should be elastic and elastic.
- Cover the dough with cling film or a bag and leave for 1 - 1.5 hours so that it acquires the necessary elasticity.
Filling
- Peel 2 large potatoes and 1 onion. Cut the potatoes into a small cube and fill with water so that it does not darken.
- Pass the onion through a meat grinder or chop in a blender.
- Wash 50 g of greens, at your discretion it can be dill, parsley, cilantro, green onion, and chop finely.
- In a deep plate, combine 500 g of mixed forcemeat, chopped onions, chopped potatoes and herbs. Add 1 tsp. salt and 0.5 tsp ground black pepper. If you like it sharper, add red pepper or a mixture of peppers.
- Mix all ingredients thoroughly until smooth.
Manti formation
- Remove the dough from the film, cut into two parts, one of which again cover the film.
- Roll into a flagellum, which further cut into portioned pieces.
- Take them on one side, sprinkle with flour and roll the cakes using a rolling pin. For medium manti, the diameter of the pellet for should be about 10 cm, and the thickness is about 1.5 - 2 mm.
- Put about 1 tbsp in the center of the cake. l toppings.
- Take the opposite edges of the dough and connect them together in the center.
- Do the same on the other side. Thus, four seams will be obtained, which must be plucked so that the filling does not leak.
- Connect the resulting four corners in pairs on two sides.
- So use all the dough and all the minced meat.
- Grease the double boiler lattice with butter so that the manti does not stick. Put the manti on the grate, leaving small distances between them.
- Steam manti for 30 to 40 minutes. Grease the finished manti with butter.
- Serve with tomato sauce or sour cream, chopped herbs in it and adding salt and pepper.
Did you know? Forcemeat for manti is better to take chopped, and not minced through a meat grinder. It can be prepared in advance so that the meat is well marinated. For juiciness, fatty meats or tail fat are added to the minced meat. The potato used in the filling is needed in order to absorb the juice from meat, onions and herbs. Also, if desired, for these purposes, you can take a pumpkin chopped into a small cube. To give a beautiful shade to the finished manti, add 0.5 tsp to the melted butter. ground paprika. There are many options for sculpting manti: they are made round, square and even triangular.
Video recipe
You can see all the processes of preparing delicious manti in a detailed video recipe.
Be sure to take note of this recipe for manti. And do not forget to share your secrets of cooking this dish in the comments, as well as your favorite sauces.
Other manti recipes
Enjoy reading!