Uzbek manti are made under steam, which is important in ensuring the usefulness of this dish. This technology allows, firstly, the complete safety in the process of cooking all the food components, and secondly, despite the high caloric content, Uzbek steamed dumplings are easily digestible.
Recipe: Classical uzbek manti :
For good Uzbek manti with meat inside you need good meat, fat tail and onions, in the number equivalent to the meat. Meat for Uzbek manti is not ground but chopped! And it is necessary.
Ingredients:
For the dough:
How to Cook Uzbek Manti:
Below there are several steps of how to make delicious Uzbek manti. Keep to the established advices and your steamed dumplings will be real Uzbek manti.
Knead the dough, as well as for other flour Uzbek dishes, let the dough "lie down", after covering it.
Knead the dough, as well as for other flour Uzbek dishes, let the dough "lie down", after covering it.
Half a piece of the dough should be rolled out in a large thin sheet, trying to give it a square shape to reduce the number of substandard scraps.
The rolled out layer we put in the form of an accordion so as to obtain a rectangle of 4 layers. Cut the folded dough into equal squares. As a result, we obtain four long strips of equal width, about 9-10 centimeters.
Repeat all manipulations with the second half of the dough. Impose strips on each other and we share them into equal neat squares.
Now you can start sculpting of Uzbek manti. In the middle of a square of each piece of dough we spread the stuffing, potatoes, and then a few pieces of fat. Put together the opposite corners of the square. Then, pinch together the edges.
The ready manti are spread on a sheet of mantovarka (cauldron for manti) greased with oil.
Before direct cooking of Uzbek manti, you should fill the bottom pan of cauldron with water and put it on the fire to make it boil.
Uzbek manti should be stewed approximately 45 minutes.
