Ingredients for making Dungan manti
- Main ingredients
- Serving 7 servings
Sieve or colander, cutting board, kitchen knife, plate, small bowl - 2 pieces, a tablespoon, a teaspoon, a medium bowl, a stove, a rolling pin, a large bowl, a pastry brush, a serving dish, a kitchen table, a pressure cooker, a pressure cooker , cover for the pressure cooker, a special tray for the pressure cooker, kitchen potholders, cling film, kitchen paper towels, slotted spoon or wooden spatula
Cooking manti in Dungan style:
Step 1: .
To make manti tasty and tender, it is mandatory to sift the flour. To do this, using a sieve, we process the component in small portions directly above a large bowl. Thanks to this process, the flour will be saturated with oxygen, and lumps will not come across in the dough.
With clean hands, make a small depression in the slide from sifted flour. Now break the egg shell with a knife, and pour the protein with the yolk into a bowl. Add here in two or three parishes milk with pure water and knead the dough. I do this with clean hands, without using hand whisks or tablespoons (the consistency of the dough is better felt). Knead the ingredients until a homogeneous, dense and elastic mass is obtained.
Immediately after that, we give the dough a rounded shape, and wrap the bowl with cling film so that the contents in it are not weathered.
We carefully wash the lamb under running water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, we clean the meat from veins, fat and film. Now finely chop the component into cubes of size no more than 1 centimeter. The chopped lamb is transferred to a small bowl and temporarily set aside.
We wash the pumpkin under running water and put it on a cutting board. Using a knife, finely chop the component into cubes. Attention: the size of the pieces should not exceed 0.5-1 cm. Pour the crushed pumpkin into a clean plate and proceed to the preparation of the next component.
Using a knife, peel the onion from the husk and rinse well under running water. Then put the component on a cutting board and finely chop into cubes.
To leave bitterness from the onion, pour it into a sieve or colander and rinse under running cold water.
Now squeeze the component with clean hands from excess fluid and put it in a clean small bowl.
Pour salt into a bowl with onions and mix well with a tablespoon. Immediately after that, pour black ground pepper and dried ground basil here to taste.
Again, mix everything with improvised inventory until smooth.
Add chopped pumpkin and onion mixture to a bowl with mutton slices. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, minced meat is ready!
We put the finished dough on the kitchen table, crushed with a small amount of wheat flour. Once again, knead it with clean hands and after using the rolling pin, we try to roll it with a square-shaped layer. Important: the thickness of the cake should be approximately 2 mm.
Now with the help of a knife we cut the layer with squares. The length of the pieces depends on what size you want to make manti. I usually cut the middle squares 5-7 centimeters.
Using a teaspoon, spread a small amount of minced meat in the center of each piece.
So the most crucial moment has come! As you know, manti have an unusual shape, which distinguishes the dish from dumplings and khinkali. To begin, wrap the edges of the squares inward and fasten them in the center. We should get the look of a travel bag. Now gently pinch all the cracks formed after the first action. We get a quadrangular star. We connect its paired edges, creating ears. Thanks to this molding technique, we do not form thick seams that are poorly boiled during the heat treatment. But in principle, it is not necessary to adhere to such sequential actions, the main thing is that the dough is thin and stick together tightly.
When all the manti are ready, with the help of a pastry brush, grease the surface of the pallet with trellised bottom with a small amount of vegetable oil and put the dish here. Pour boiling water into the boiler of the pressure cooker and put on medium heat. Attention: In no case should the liquid come into contact with the grating surface. When the water boils again, carefully lay the tier with manty in the container, cover the structure with a special lid and prepare the dish for 40 minutes.
After the allotted time, the dough dish should become soft and tender. Immediately after that, turn off the cooking stove burner, and remove the manti using a slotted spoon or a wooden spatula and put it on a special flat plate.
Immediately after cooking, we serve manti to the dining table with sour cream or low-fat fermented baked milk. The most interesting thing is that such a dish should not be eaten with a fork, but simply with clean hands or with the help of a tablespoon. It is very important to knowthat there is a hot broth inside the dough, so you should enjoy such food with special care so as not to burn your mouth.
- for a more expressive taste of the dish, before serving in sour cream, you can add a pinch of black pepper and finely chopped cilantro;
- the appearance of the manti should resemble a boat with a small indentation at the top. This allows you to save all the juice that is formed inside the dish during the processing of minced meat with steam. Therefore, we try to repeat the entire process of formation of manti, so that they at least approximately correspond to the necessary appearance;
- thanks to the pressure cooker, you can cook a dish at the same time on several tiers, increasing the amount by 2-3 times;
- if you don’t have any special kitchen utensils at hand, do not be discouraged, as you can replace it with a double boiler.