Manti - 28 cooking recipes

Manti are considered an Asian dish, although they are prepared in many countries around the world, not only in Asia. Koreans and Turks have their own types. They are also found in Tatar cuisine. As for Russia, manta rays have always been popular in Siberia. Today they are prepared throughout our country. It is assumed that the word “manti” itself came from the Chinese language, where it literally meant “stuffed head.”

Well, yes, if you look closely at the shape of these “big dumplings”, they somewhat resemble a head in an oriental turban. Muslims prepare this dish from minced lamb with the addition of fat tail fat. There are also options with goat meat and beef. In some places they are even made from horse meat. In most of Russia, manti recipes, like dumplings, include mixed minced pork and beef. And also any other meat: chicken, turkey, fish, game.

In addition to meat, pumpkin is added to the classic filling for manti. However, there are varieties of it with carrots or potatoes. The meat is not always put through a meat grinder - some chop it into small pieces with a knife. Many people think it tastes better this way.

Traditional manti dough is kneaded with water and flour. They don't even salt it. The most important thing and the most difficult thing in preparing a dish is modeling. But if you watch how someone sculpts them (even in a video), you can quickly learn this skill. The dough must be rolled out thinner than for dumplings. Just to ensure a beautiful, curly sculpt.

Manti are cooked, also according to the classics, by steaming - they don’t like water. Because all figured modeling in this case is deformed. And shape matters. So a special pressure cooker is purchased for them. It differs from a regular steamer in that it has several floors with holes. Manta rays are placed on each “floor” so that they do not stick to each other, that is, freely. And steam until fully cooked.

Manti should be served hot, with any sauce to your taste, or just with sour cream or mayonnaise.