Today we will tell you in detail how to make real Uzbek manti. They are prepared as a minced mutton minced in pure form, and add for juiciness pumpkin or potatoes.
Manties are cooked solely for a couple and use for this purpose special dishes - manties. Such a device can be successfully replaced with a steamer or cook a steamed dish in a multivark.
How to cook Uzbek manti with pumpkin - a recipe?
Ingredients:
For the test:
- wheat flour - 660-720 g;
- water 330 ml;
- butter - 110 g;
- salt - 10 g;
For filling:
- pulp of lamb - 950 g;
- lard - 100 g;
- pumpkin - 220 g;
- onion - 750 g;
- ziray ground - to taste;
- ground red pepper (if desired) - to taste;
- black pepper ground - to taste;
- salt - 15-20 g or according to taste;
- vegetable oil for lubrication.
Preparation
In hot water we dissolve salt and butter. In small portions, pour in the sifted wheat flour of the highest quality and knead the dense and elastic dough. The whole process should last about twenty to thirty minutes. Mix carefully, first in a bowl, then on a smooth flour-padded surface. Having achieved the necessary elastic consistency, cover the dough with a bowl or food film and leave for one hour to swell the gluten. After the time has passed, the dough for Uzbek manti will be ready. In the meantime, let's deal with the filling.
Washed and dried lamb pulp, bacon, onion and pumpkin shredded cubes, as small as possible. Then we connect all the ingredients in a bowl, throw salt, ground black and red pepper, ziru and mix thoroughly.
From the finished dough form thin cakes, for each of them we put stuffing and seal manties in any convenient way. You can turn the edges up and press down to make a bag. But most often the landladies close at first two opposite edges, having protected them by
Finished products dip the bottom in vegetable oil and spread on the grill of the mantissa. We place them on a container with already boiling water, cover with a lid and cook for thirty-five to forty minutes.
On readiness very carefully, so as not to damage the dough and not to let out the juice, we shift the manti to a dish and water abundantly with melted butter. Separately we serve sauces to your taste, fresh vegetables and pickled onions. Bon Appetit!