Recipes of national dishes always attract good housewives, although almost every family from generation to generation passes its own methods of cooking certain foods. Many people tried Uzbek mantas in a teahouse and felt distinguishing, which are many between authentic recipes and home-made stucco moldings. The article will help to diversify the menu and feel in real Asian cuisine.

Uzbek manti - a real recipe

It is difficult to list all the differences that you will encounter during cooking. Let’s take a look at it step by step.

Classic dough for manti in Uzbek

The following products should be prepared:

  • water at room temperature - 250 ml;
  • salt - 1/3 tsp;
  • sunflower oil - 2 tbsp. l .;
  • flour - 500 g.

As you immediately noticed, the dough for manti will knead without eggs, but if you have concerns about this, you can add 2 yolks.

  1. Dissolve completely salt in water and add sunflower oil.
  2. Next, we begin to add wheat flour (for greater fidelity, you can mix traditional bakery and coarse flour in equal proportions). It is better to saturate it with oxygen in advance using a sieve.
  3. The dough should turn out very cool, because after a rest it will become softer, which we do not need. You can, as in Uzbekistan, at the end of the batch several times to hit him on the table for elasticity. We leave the finished base under a napkin for half an hour.

Secrets of delicious and juicy toppings

Asian cuisine excludes the use of pork. For the “right” manti, it’s better to buy lamb. But if there is a rejection of it due to the smell, then replace it with beef.

Ingredients:

  • 0.5 kg of meat;
  • 50 g of fat (better than fat tail);
  • 4 onions;
  • 0.5 tsp zirs;
  • salt;
  • allspice.

We wash a piece of lamb with water, let it drain and collect the excess liquid with paper towels. We cut the tendons, the film and with a very sharp knife we ​​cut together with the bacon into very small pieces. Stuffing is prepared without the use of a meat grinder.

For the convenience of cutting, you can hold the meat in the freezer for a while.

We chop the onion in half rings and in a separate bowl, adding salt, crush a little. Pour the lamb and put seasonings and pepper into an almost ready minced meat. Thoroughly mix all the ingredients and voila! - minced meat is ready to use.

Meat and Potato Option

To diversify such a dish, it is enough to supplement the ingredients with its filling. So, the Uzbek manti turns out to be very tasty, if the minced meat is simply cut into small cubes peeled potatoes.

To avoid excess fluid, first salt it in a separate plate, and then drain the allocated juice. Also, fresh chopped greens are often added to such a filling. For the amount of ingredients indicated above, 0.5 kg of potatoes is enough.

Uzbek manti with pumpkin and onions

Often in Uzbekistan, they add pumpkin to meat filling. This will not only add juiciness to the dish, but also give it a certain national flavor.

Prepare ahead for the meat filling:

  • pumpkin pulp - 300 g;
  • lamb - 100 g;
  • fat tail fat - 30 g;
  • onion;
  • butter - 20 g.

The start of cooking is the same as before. Grind the meat with fat tail with a knife and chop the peeled pumpkin pulp in the same way.

The difference is that onions in such a filling must be sautéed in butter. After that, everything remains to mix, salt and after a few minutes you can start cooking.

Such recipes for manti with meat will appeal to people who monitor their figure, since the vegetable contains virtually no calories.

How to cook in a slow cooker

When you have little time, and you want to surprise your relatives with dinner, then try to cook a large "lazy mantle" khanum, which is subsequently cut into portioned pieces.

We use products indicated for a traditional dish for dough and minced meat. The only bonus will be the addition of fresh cabbage. It is enough to take about 300 grams.

  1. Stewed white with onions (the amount of which will be reduced to 1 piece) must be stewed on a stove and cooled before being sent to the filling.
  2. We divide the dough into 4 parts and roll it out using a rolling pin with very thin flat cakes.
  3. On the first we spread the minced meat in an even layer, cover it with the second workpiece, again lubricate it with the filling and twist all this splendor with a roll. We carefully fasten the edges. Repeat with the rest of the test.
  4. Pour 2 liters of water into the multicooker bowl and bring it to a boil in the "Cooking" mode. We grate the grate, which comes with a gadget, with oil and spread the hanum. If included, then you can cook two at once. We change the mode to "Double boiler". This will take about the same amount of time as for traditional manti.

With sugar and fat tail fat

This recipe may seem unusual to you, as here instead of a simple unleavened test, a yeast version is used.

The dough goes:

  • 0.5 kg of flour;
  • 30 g of yeast;
  • 300 ml of water;
  • 1 tbsp. l Sahara;
  • 1 tsp salt.

For minced meat we take:

  • 0.5 kg of fat (fat tail);
  • 100 g of granulated sugar.

For submission:

  • 300 ml of broth;
  • 300 ml of sour milk product (kefir can).

We prepare the dough according to all the rules.

  1. We grow yeast in water with sugar and salt. Having added a glass of flour, we are waiting for the dough to rise. Then knead the bun with the remnants of the dry component and allow it to increase in size by 2 times.
  2. For the filling, it is enough to chop the fat with a knife and mix it with sugar.
  3. We divide the finished dough into the necessary pieces. Each roll out, spread the minced meat in the middle and fasten the edges at the top. We spread the blanks on the grill of the pressure cooker and cook 40 minutes.

After laying the manti on plates, put the saucers next to which the broth with sour milk is poured.

In the pan

If your kitchen does not have a special pan with wire racks, then you can use a simple frying pan with a thick bottom.

To do this, put the stuck products in it in one row, pre-oiling the bottom. First we turn on a strong fire and put the dishes on it for a couple of minutes, only to warm up.

Pour one glass of hot water, and when it boils, reduce the flame and close the pan tightly with a lid. Cooking time depends on the filling and the size of the pieces of meat. For example, 20 minutes are enough for pumpkin.

Traditional manti sauce

Steam "big dumplings" in all countries serve differently. But in Uzbekistan it is customary to prepare separately the manti sauce. One of them has already been described in the recipe with sugar and fat tail. But you can cook another option that is popular in this country.

Prepare:

  • 2 tbsp. l sunflower oil;
  • 6 tbsp. l tomato paste;
  • 6 cloves of garlic;
  • fresh greens;
  • 1 onion;
  • 2 tsp vinegar.

Let's start with the onion, which we cut into thin half rings and marinate in a deep bowl in half a glass of water with vinegar. Leave for 15 minutes and salt the liquid.

In a pan, heat the oil and drop the chopped garlic into it. As soon as it is browned, add tomato paste and a tablespoon of water. Bring to a boil and cool. In a cup, mix the chopped herbs, the mass from the pan and the pickled onions.

Similar:More from the author: