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Manti with pumpkin

Manti with pumpkin


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Ingredients for making manti with pumpkin

  1. Flour 500 g
  2. Water 250 ml
  3. A pinch of salt For the filling:
  4. Pumpkin 500 g
  5. Butter (ghee) 150 g
  6. Onions 2-3 pcs.
  7. Salt to taste
  8. Ground black pepper to taste
  9. Vegetable oil for lubrication
  • Main ingredients: Pumpkin, Flour
  • Serving 2 servings
  • World cuisine

Inventory:

Crockery, Knife, Strainer, Food wrap, Cutting board, Steamer

Cooking manti with pumpkin:

Step 1: Knead the dough.

Here you will have to work hard, since kneading the dough so that it is tight and elastic, it will be difficult for a woman. Therefore, it is better to attract a man to work - for sure, we are trying for him. Take the flour sifted through a sieve and gradually adding water, begin to knead. Water should be cold! The proportions may differ from those indicated, since everything depends on the flour. Knead the dough for 15-20 minutes, so that it becomes smooth, uniform and does not stick to the hands and to the dishes in which it is located. When you are finished with it, wrap it in cling film and put it in the refrigerator for an hour and a half so that it lies down. In the meantime, we will be preparing the filling for mantas.

Step 2: Cook the pumpkin filling.

Let's start with a pumpkin, rinse it with running water, peel it, remove the seeds, and cut the flesh into cubes. To do this, first we cut the pumpkin into slices, of which we cut straws, and then small cubes. We just chop the onion, we won’t grind it too much, but you should not leave large pieces of onion either. Mix pumpkin with onion, add salt and pepper. Butter must be melted and then poured into the filling, which is then mixed especially carefully. Leave the mass to soak in oil and wait for the dough to be ready.

Step 3: sculpt manti with pumpkin.

Roll out the cold cold dough into a sausage and cut about 2 cm lumps from it. Lumps of dough roll out into uniform thin circles or squares, put a little filling in the middle and sculpt the envelope. The shape of the manti is not fundamentally important, the main thing is to pinch the ends of the dough so that it does not open before we eat them. Therefore, pay special attention to this.

Step 4: Cook the manti with pumpkin.

We will use a double boiler for cooking, since there is hardly any special manty for cooking mantas. Lubricate the lower part of the manti with vegetable oil and put them in a double boiler so that they do not touch each other. We turn on the miracle pan and determine the cooking time, for our filling it is about 30 minutes. Time also depends on the size of the mantas themselves. When the manti is ready, turn off the steam boiler and hold them in it for another 5-10 minutes, releasing the steam. When the manti has cooled a little, carefully remove them and put them on a plate or dish, in which we take them to the laid table.

Step 5: Serve the ready-made manti with pumpkin.

As with what there is manty, everyone chooses for himself. You can sprinkle with chopped herbs, can be served with sour cream, mayonnaise, butter, jam or sauce. Enjoy your meal!

Recipe Tips:

- - Manti eat only hands.

- - If you can’t make the dough, add 1 egg to it, the dough will become a little more elastic, and the manti itself is softer.

- - Manti can also be cooked in a wok pan.

- - When boiling, the manti grows slightly and sprawls, so observe the distance between them before putting them into a double boiler.

- - Ghee in the original recipe is fat tail fat.

- - The option of mantas for those who love meat is minced meat from any meat with onions.

- - Do not grind the pumpkin in a blender or grater, our task is for the pumpkin to give its juice during cooking in a double boiler.



Comments:

  1. Cahir

    Of course, I'm sorry, but this option does not suit me.

  2. Zack

    And options are still possible?

  3. Fitch

    I find that you are not right. We will discuss. Write in PM.

  4. Ariel

    Incredible. This seems impossible.



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