Cooking process
Manty – a dish that unites at the table all the relatives. It simply can not eat alone, however, as well as cook))
Another version of the filling for manti – pumpkin and ground beef. In this case, it is better that the forcemeat is necessarily fatter, then the manta rays will turn out juicy and tasty. Otherwise, you need to add at least some fat in the filling, up to the vegetable oil. I used already melted beef fat, which froze in my fridge and I just tidied it in minced meat.
To prepare a filling for manti with pumpkin and minced meat, we will need the following products. Do not skimp on the onion – the more it is, the dish will taste better.
Pumpkin cut into small cubes, preferably smaller.
Cut the onion into thin strips.
Combine the ground beef, pumpkin and onions. Mix well with your hands, rubbing onions. Salt and add spices.
Add fat and vegetable oil. Again it’s good to mix everything. The filling for mantis is ready.
For the test, we need the simplest components.
Knead dough from water, flour and salt. Knead it on the table until it stops sticking to your hands. Leave the dough under the towel for 15 minutes. It will become elastic and smooth. Flour may be needed only for rolling. I needed exactly 500 g of flour for everything about everything.
Divide the dough into three parts. One part to take for work, the rest to keep under a towel, so as not to get fouled. Roll out the dough and cut into equal squares. I like to make big manta rays, and therefore my squares are quite large – more than 10 cm.
Put the filling in the center of each square.
Form the mantles in a convenient way.
Lay manti on the tiers of mantovarki, dipping their bottom into vegetable oil. Cook manti with pumpkin and minced meat for 40 minutes with constant boiling water.
Ready manti served with sour-garlic sauce or ajika.
Manty with pumpkin and minced meat
Mantas can be prepared not only with meat stuffing, but also with any vegetables. In this case it is the queen of pumpkin.
Ingredients
Flour – 500 g
Water – 240 ml
Salt – 1 tsp.
Filling:
Pumpkin peeled – 500 g
Minced beef – 300 g
Onion – 300 g
Beef fat – 40 g
Vegetable oil – 3 tbsp.
Salt – to taste
Zira – 1 tsp.
Black pepper – to taste
Cooking process
Manty – a dish that unites at the table all the relatives. It simply can not eat alone, however, as well as cook))
Another version of the filling for manti – pumpkin and ground beef. In this case, it is better that the forcemeat is necessarily fatter, then the manta rays will turn out juicy and tasty. Otherwise, you need to add at least some fat in the filling, up to the vegetable oil. I used already melted beef fat, which froze in my fridge and I just tidied it in minced meat.
To prepare a filling for manti with pumpkin and minced meat, we will need the following products. Do not skimp on the onion – the more it is, the dish will taste better.
Pumpkin cut into small cubes, preferably smaller.
Cut the onion into thin strips.
Combine the ground beef, pumpkin and onions. Mix well with your hands, rubbing onions. Salt and add spices.
Add fat and vegetable oil. Again it’s good to mix everything. The filling for mantis is ready.
For the test, we need the simplest components.
Knead dough from water, flour and salt. Knead it on the table until it stops sticking to your hands. Leave the dough under the towel for 15 minutes. It will become elastic and smooth. Flour may be needed only for rolling. I needed exactly 500 g of flour for everything about everything.
Divide the dough into three parts. One part to take for work, the rest to keep under a towel, so as not to get fouled. Roll out the dough and cut into equal squares. I like to make big manta rays, and therefore my squares are quite large – more than 10 cm.
Put the filling in the center of each square.
Form the mantles in a convenient way.
Lay manti on the tiers of mantovarki, dipping their bottom into vegetable oil. Cook manti with pumpkin and minced meat for 40 minutes with constant boiling water.
Ready manti served with sour-garlic sauce or ajika.