Manty in the multivark - Eastern classic in a new way

The peoples of Asia, Bashkortostan, Tatarstan have long argued,whose national dish is manti. Now it is difficult to establish the truth, as this delicious dish has conquered the whole world and continues to adapt to modern life. A rare mistress does not know that mantas are traditionally prepared in a mantovarka (manti-cascade). But very few people know of another way of cooking - manta in a multivark.

To prepare 4 servings (or 20 pieces) you will need:

250 grams of flour, 1 chicken egg, 100 ml of water, 300 grams of lamb, 30 grams of fat or viscous fat, 7-8 bulbs, salt and pepper to taste.

First, do the test.

Pour into a deep bowl of wheat flour. Add to it an egg, salt and, gradually adding cool water, carefully knead the dough. It should be steep enough and should not stick to your fingers. If you like a softer dough, mix it with the same amount of milk. In this case, water and eggs are not needed. In any case, the manta rays in the multivark are soft and gentle. Put the dough aside while it "comes", prepare the filling.

Finely chop lamb and fat with a sharp knife or chop in a blender. Do not let the meat pass through the meat grinder, otherwise the precious juice will be lost.

Very finely chop the onion, mix it with meat and season with salt, pepper. Mix again.

Roll the dough into thin sausages. Cut into slices and form a thin flat cake with a rolling pin.

There is a little secret that will help you: in the middle of the flat cake should be thicker, and on the edges - thinner. In the middle of each put the stuffing and connect the opposite ends. Should be a square bag.

Cooking manta in a multivark is incredibly simple. Pour water into it, grease the steam bowl with vegetable oil and shift the mantles onto it. Set the cooking mode to steaming for 45-50 minutes.

After the readiness, grease the manti with oil and serve to the table. This dish is well combined with tomato sauce, herbs and a salad of fresh vegetables.

But if you do not have a multivark, but there is a steamer, you can also make mantas. But it will already be mantas in a double boiler.

The recipe for the dough and the filling remains the same.

The net of the steamer should also be greased with vegetable oil or dip the bottom of the mantle into the oil.

When stacking them, do not let them come in contact with each other, otherwise they will stick together. The cooking time is 45 minutes.

This dish is also remarkable because the filling can be not only meat, but also vegetables. For example, manty from a pumpkin.

For the filling you need: 300 gr. pumpkin, 4 onions, 50-60 grams of butter (or fatty fat), 1 teaspoon of salt and pepper. If desired, you can add ziru, coriander and basil to taste.

Prepare the dough by analogy with meat mantles. Put him aside.

Peel the pumpkin. Finely chop it, onion and fat. Gently sprinkle the pumpkin with salt and leave for 10 minutes. Drain the secreted juice. Combine all the ingredients, salt, pepper, add the spices and mix well.

On the rolled flat cakes from the dough, put the stuffing and protect the ends.

Finished manties are abundantly poured with hot oil, sprinkle with herbs and serve hot to the table.

As you can see, you can prepare manta rays in a multivariateor a double boiler. Having a self-shutdown function will save you unnecessary trouble. While preparing the main dish, you can, without distracting yourself, cook the sauce and vegetables.