Description of preparation: Uzbek-style manty is one of several national variations of the well-known and beloved dish. Try to cook them at home and treat loved ones and guests.
Ingredients:
Meat - 400 Grams
Onion - 2-3 Pieces Potatoes - 1 Piece
Fat - 30 Grams
Egg - 1 Piece Flour - 450-500 Grams
Vegetable oil - 1-2 Art.
spoons Salt - 1
Pinch Pepper - 1 Pinch
1. How to make manti in Uzbek? First you need to prepare the dough. To do this, in a bowl you need to combine an egg, about 100 milliliters of water, salt and 1 teaspoon of vegetable oil.
2. Thoroughly beat everything until a homogeneous consistency. If desired, water can be replaced with milk.
3. Now you can gradually enter the flour and knead the dough. It must not only be kneaded, but also beaten thoroughly and kneaded with your hands so that it is softer and more elastic. It may take about 10-15 minutes.
4. When work with the dough is finished, you can cover it and leave it to "rest" a little.
5. In the meantime, you can do meat. Traditionally, for the preparation of this dish they use mutton, however, if desired, you can choose another meat, or take several types. Meat must be washed, dried and cut into small pieces with a knife.
6. You will also need a small piece of bacon, which also needs to be cut into small pieces.
7. Peel and dice the onion.
8. Wash the potatoes, peel and also cut into small cubes.
9. Now all the ingredients of the filling can be combined and thoroughly mixed. Salt and pepper to taste, if desired, add your favorite spices.
10. It's time to return to the test. How exactly it roll out does not matter. You can cut into small pieces and roll separately or make long stripes, which are then cut. The main thing is that the dough was thin.
11. On each cake it is necessary to lay out the filling.
12. A very interesting process is the pinching of edges. First you need to take two corners and join together.
13. Similarly, you need to do with the other two.
14. Then connect the resulting edges together.
15. Put ready manti on the levels previously oiled and send to the fire (water should already boil by that time). After 45 minutes, Uzbek manti will be ready at home and can be served at the table.
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