Manty (master class)

People, well, dyk potatoes, onions, sorrel and butter. Do not forget the black pepper.

: yes: Thank you



Is the ratio arbitrary?

Nuuu ... onions are not less than half the weight of potatoes, that's for sure, then it will be juicier. And the sorrel is at your discretion.

Lena Soon at my son-in-law's birthday, I'll definitely wind it up. Already spit out!

Good luck! Hope you enjoy it.

[Elena Tim]

Elena Tim, Lena, thank you again for these simply amazingly delicious, divine manti！ I cooked in the DR, my family and guests are delighted. And how convenient it is！ The guests are on the doorstep, took out the dough, salted the filling, rolled it out, blinded it ...

Oh, Helen, I'm so glad!
Thank you very much for such a pleasant review. Eat to your health!

Girls, in this method of sculpting the broth is stored inside? I haven't made manty for a hundred years, but here I felt like picking cucumbers) I used to sculpt with a tail, completely closed like khinkali. I want to try this way, but the broth is needed inside)

[Parana]

Parana, of course inside) if the current does not tear off the bottom when transferring it to a plate, otherwise there are craftsmen

Thank you! I just wondered if it just evaporated from the holes

I just wondered if it just evaporated from the holes

Do not forget that saturated steam is formed in the mantle during boiling, so moisture from the mantles themselves (even when sculpting with open holes), in principle, cannot come out!
Proven over decades of cooking!

Yes! - agreed, as always came later than everyone else, Timkina.

[Mashunin]

Hello everyone
Came with the results of the execution of the recipe in other forms
As Mashunin pit (from P1) according to the manti recipe:


And stuffed:

... I barely waited ... It turned out that my mama was impatient with manti, but there was no meat and was reluctant to follow him. What she did: took potatoes in equal amounts with onions and added ... sorrel! She did not add any other spices besides salt and pepper, but she put a small piece of butter in each mantulina.
... I can't tell you what those manty were! The potatoes were soaked in juices and oil, and the sorrel completely removed the insipid taste of the potatoes. And these same manti were juicy, even cold! I, as a person who cannot imagine life without meat, was simply stunned by such a yummy. Sooo highly recommend!

For a long time I did not dare to repeat, I do not like this "weed", but I tried it:



A question arose about: "potatoes in equal quantities with onions and added ... sorrel!" Fried onions? Or raw? I read it a couple of times. It is not written that it is fried. Means raw The filling is sooooo tasty Just like Lenochka wrote And you can’t tell to taste that it contains sorrel. Everyone, without exception, liked the filling of "potatoes with greens"
And in this form:


The form did not affect the content. Taste in any performance is obtained.
A Tymochka

And we also ignore sorrel ... maybe try choli

[Katyusha]

Katyusha, I remember my doubts It is quite possible "Reads" closer to spinach or even better, more neutral. Because my spinach is not particularly celebrated either.

Uraaa! Finally, someone took a chance to try.
Marysik, go abym!
Clever girl! As always, she cooked incredible beauty!

[Marysya27]

Marysya27, and we like spinach)

The cafe usually serves ketchup with garlic and herbs (cilantro, dill). There is also such an option, I call it "Korean jam" - pour red pepper into a bowl, fill it with accumulating vegetable oil, the pepper should sizzle, add garlic, a little vinegar and soy sauce. Very tasty, but very spicy. I also use it as an additive to lagman.

Came with the results of the execution of the recipe in other forms

This is more khanum than manty ...

[Constantin]

This is more khanum than manty ...

Constantin,
Here we can say that this is a pie, rather than a khanum!
If I'm not mistaken, the roll was baked ...
But without a doubt - very tasty!

[Masinen]

To all

If I'm not mistaken, the roll was baked ...

krumpirush was conceived, based on Serbian pita from Masinen and a recipe from Timochki
And these are already mantis

[s]

And this is already mantu

And what time is the mantsshki (it's more correct, after all, they are in no way connected with the Mantoux reaction) Do you cook?

[Igrig]

Igrig, Igor, thanks Overlook Of course, the mantis Corrected Only reported on the mantas
Cooking 45 'in a double boiler

[30]

Cooking 45 'in a double boiler

Do you cut the onion or through the meat grinder? If you cut it, you can knead it with your hands before mixing with the meat, then it will cook faster!
Try to cook 30 minutes. You can always try the minced meat with a fork ... If the onion is ready, then the mantles are ready.
If, of course, you like those slightly slightly overcooked, then it's another matter.
That is why I drew attention to the mantis and the photo - they are sort of spread out in the area of ​​the bottoms.

[Igrig]

Igrig, Igor, thanks. I'll definitely try. I probably rolled out the dough thinner than necessary. To me for "you", please

The other day I saw a video in Zen: at the bottom of the pan - a little vegetable oil, then manti, water about a third of the manti and on fire under the lid. Outwardly, everything looked good .... Nobody tried that?

[Ekaterina2]

Ekaterina2, Katerina, my friend, who is not confused with kitchen gadgets, always cooks manti like that, everything turns out on

[Ekaterina2]

Ekaterina2,
Ask Irgata, she knows how to cook so ...
There is a nuance here - the number of mantis in the pan is very small compared to the manty-kaskan. And, as practice shows, there are never too many mantis!
I don’t know the difference between steamed fried-boiled ones, because I’ve never cooked in a frying pan. But I think that there is, that is tastier, that is less - this is individual!

There is a nuance here - the number of mantis in the pan is very small compared to the manty-kaskan.

Depends on the quantity and "quality" of eaters. I also make manti on steam in a large deep frying pan, on a folding stand-steamer.

The experiment was carried out and recognized as quite successful. I made manti "right" in Elik on a double boiler, and "wrong" - in two pans. As the son said, they are more accurate in a double boiler, the husband said that they are more juicy from the pan. Water should be poured more, to the middle of the manti, it evaporates. At the end, I turned over the manti, because I thought that the tips were not boiled. They lost a little beauty, but the quantity was quite satisfactory for me. I will repeat.

[Ekaterina2]

Ekaterina2,
It's hard for me to say something speculatively about the filling, but the dough cooked on steam (manti) and boiled (dumplings) is very different. But if you liked it in the frying pan, then no one will forbid you to do as you like!
By the way, how long did you cook manti in a frying pan?

By cooking time - 15 minutes, and after the coup, 3 minutes.

By cooking time - 15 minutes, and after the coup, 3 minutes.

This is of course faster than a couple.

[lazy dumplings.]

In a frying pan, manti are prepared by analogy with lazy dumplings.
Dumplings are lazy

Pelmeni "Lazy" with garnish The dish is bananal, old, maybe already forgotten, or maybe many people make it. But still I decided to post it here. If you already have this, I apologize. Delete. Cook the minced meat as usual - m ...trada

But in fact, lazy dumplings are not so lazy)) when you consider peeling and cutting vegetables.
And the taste dough + meat lost in vegetable sauce.
So it is much lazier to put a full pan of manti or dumplings. in one row, pour water to 2/3 heights, close the lid. 15-25 minutes depending on size and filling. And you can get sour cream.

Pelmeni, dumplings, manti in a pizza maker I make dumplings and dumplings in the princess - in this way I get more boiled dumplings, dumplings. I also torment the manti, which I make more often than dumplings - it's faster because I sculpt. And so ...Irgata