Manty a la Gedza

Category: Culinary recipes
Manty a la Gedza

Ingredients

Flour 500 g
Water 250 ml
Salt 1 tsp
Meat 350 g
Onion 150 g
Soy sauce 100 ml
Spices zira, coriander, paprika, ground chili taste

Cooking method

  • The dough is ordinary on water. Proofing 20-30 min.
  • Filling: Meat (I had pork) cut into cubes and onion, add spices and soy sauce (meat will be juicy and tender, replace salt)
  • leave to marinate for 30 minutes.
  • Roll out the dough, cut out circles from the dough with a suitable glass and ... I have such a mold that makes it very easy to sculpt from dumplings to pasties ...
  • Manty a la Gedza
  • soar in a mantivarka for 30 minutes.
  • Manty a la Gedza
  • Bon Appetit!!!

The dish is designed for

30-35 pcs

Time for preparing:

1 hour

Cooking program:

Double boiler

Note

Of course, these are not classic dumplings, more like Japanese gyoza dumplings.
Ideally, mantas are molded very similarly. And I think the Uyghur ones are ideal))

Elena Tim
Well, you have to think of it, use the form for dumplings, pies. In gives!
I, in principle, like the shape of the closed manti, but I can't figure out how they are fastened to make a beautiful "pigtail" with even folds. I saw it a couple of times, but the chefs do it so quickly that only when playing slowly, you can see the process itself.
Malikush, if you know how to sculpt them, please tell me. I understand that it is for this form that round dough cakes are needed, right? I somehow tried to concoct such mantas: I twisted them and so on. In short, I decided that it was easier to shoot than to make it beautifully, until no one explains or shows how to assemble them correctly.
MalikaS
Helen, it's not an easy task to mold manty with a pigtail, I would not mind learning myself. I think they sculpt like dumplings, only with the fingers of one hand
The sculpting of Japanese Gedza is very similar, but not the same ...
This is how I will learn, I will definitely post a step by step photo
Elena Tim
Come on, come on! I will wait!

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