How to cook Uzbek manti
Manta - a dish of minced meat wrapped in dough and steamed. In Uzbekistan manta rays came from the Uighur cuisine - one of the oldest and most delicious cuisines. The secret is delicious dumplings in the right proportions of ingredients.
You will need:
400 g flour, 120 ml of water, 2 eggs, 600 grams of meat, 800 g onions, 200 g fat-tailed fat, salt, cumin - to taste butter to grease mantovarke.
Instruction how to cook Uzbek manti
To prepare delicious manti, take mutton flesh and finely chop it, pieces of size should be approximately 1x1 cm. Add the minced meat finely chopped onion, minced sheep's tail fat, salt, cumin and knead thoroughly minced. Manta - a heavy meal, cumin improve the digestive process, give the dish a subtle aroma.
Set aside and grasp the beef cooking dough for dumplings. Mix flour two grades (to / from and meal), separate the yolks and hammer them in the flour, add a pinch of salt, pour the boiled and cooled water and knead the dough in the measure. Put it in a bag and leave for 30-40 minutes, then roll it in the middle of the thickness of the layer (1-1.5 mm) and cut into squares. Arrange in a juicy stuffing and tucks them a convenient way for you.
In mantovarke pour water and put it on a plate. Grates or mantovarki themselves manti brush with oil and place them on pallets loosely, leaving open holes for the steam. When the water comes to a boil in a saucepan, then insert the grille, cover and simmer for 30-40 minutes. Ready Uzbek manti out onto a plate, oil them, so they do not stick together, you can sprinkle with herbs on top.