Manty with egg

Manty with egg

Category: Culinary recipes

Ingredients
Flour, how much will it take before
Husband
Egg	2 pcs.
Salt

Cooking method

• The softness of the dough is between "cheburek" and "noodle". Mediocre.
• Oh well, just super, as I explain! Simple and clear
• I chopped lean pork, bacon, onion, potatoes (I love with potatoes!). Salted and pepper. The dough was rolled out to the fourth thickness out of six possible. The last rolling was done so that the dough sheet was slightly narrower than the width of the rollers. Cut into squares, put the filling.
• 
• And then on each side there is another pinch, but I do not know how to describe it - look at the photo.
• 

Manty a la Gedza (MalikaS)

Manty Uyghur (master class on modeling with a pigtail) (MalikaS)

And I'm with mantas.

Here I tried to blind, as an Uzbek woman from the fourth floor taught Tortyzhka.

And this is how they do it all their lives at home. Next time I will definitely surprise my relatives in a new way.

[Freken Bock]

And I'm with mantas.
Here I tried to blind, as an Uzbek woman from the fourth floor taught Tortyzhka.

Freken Bock , your Uzbek is not from the 4th, but from the 5th floor. Nice, but different. In the middle, you need to blind the same edges that you connected first, then the side ones will turn out like petals. Tortyzhka will come and tell you in detail.

Hairpin, I do not know ... trust the Summer Resident! :) Or take a picture. so that we understand the principle. And then what if she cooks juice from manti?
Freken Bock, here is your very first photo - this is what I tried to convey to the public mind. I always sculpted from round cakes, so the corners did not hang down on the sides. And now, due to the design features, the noodle cutters will have to be sculpted with these ears ... But it's still beautiful. true?
Please show where Admin told about dumplings in a quick way! And then all with dumplings. and I just like a fool with manti ... My husband said that now, in case of a deadly hunger, he won't take the purchased dumplings in his mouth for anything! He's seen enough of a program on NTV about meat products, so we need to master a forgotten craft ...
Tomorrow I'll hang a curious photo. the story is as follows. Even in winter, when talking with the workers, I let slip that I wanted a noodle cutter. Well, we talked and forgot. I later bought the noodle cutter, but did not brag about it in the collective. and now today. on my DR, one of the girls gave me literally an antique noodle cutter. Made at an experimental experimental mechanical plant in KazSSR (in Soviet Kazakhstan) Release of 1976. the girl and her mother then lived there and my mother bought for 40 (!!!!!) full-weight Soviet rubles. And practically did not use it. Even the box is intact.! Here I was presented. It was very nice that people are trying to please, please ... And I will definitely take a picture of the Kazakh noodle cutter here for the collection.

[Hairpin,]

Hairpin, something like that on your mezzanine? 🔗 As far as I understand, there is only one leaf (= colander for fruit) can I use for cooking mantas? It will not be enough ... By the way, they cook for 45 minutes, so my mother taught me. I mean, it will take a long time to make several runs. Maybe someone else has it?

Freken Bok, you can't do less, you're right! Meat after all ... needs to be steamed properly, you never know what is there

And I add cumin to the minced meat. It is very tasty and oriental.

[Freken Bock]

Freken Bock, ask around, Uzbeks, Tajiks, at the bazaar, fat tail fat may be sold, they always bring with them.
It, in small pieces in meat and manti, will be much juicier and tastier ...

Here. On a dust cloth ...

And further ...

[Freken Bock]

Freken Bock , your Uzbek is not from the 4th, but from the 5th floor. Nice, but different. In the middle, you need to blind the same edges that you connected first, then the side ones will turn out like petals. Tortyzhka will come and tell you in detail.

I can't get a taste of where you need to dazzle ... I tortured the rag completely already.

[Freken Bock]

I can't get a taste of where you need to dazzle ... I tortured the rag completely already.

Freken Bock, here in the first photo (post 641) between your two hands just in the middle and blind, not below.

[Aunt Besya]

Aunt Besya, manti is the most convenient option for you. you do them quickly and a lot. you freeze. If necessary, you take out a few pieces, put the newly purchased one for the "Steam cooking" mode (1 hour) into the multicooker and you are free! For a dinner of 2 people is a great option! Manty does not need to be thawed! Just like that, in an impudent way, ice cubes on a stand and DONE!

Girls, let's leave origami and remember geography.
Let's admit. that our dough pancake is not square (made of noodles), round. rolled with a rolling pin. We put it in front of us and remember where is the south, where is the north, and so on.
Now put the filling in the middle of the pancake.
Now we glue the north and south together.
Now you need to make two more tucks. They will be called
"south-west_southeast" and "north-west _ northeast"
As a result, such a "rose" is obtained, but the filling does not fall out from the sides.
Is that clearer?

Did you get three tucks? And it seemed to me that Freken Bok pinched more. Or not?

[Aunt Besya]

Did you get three tucks? And it seemed to me that Freken Bok pinched more. Or not?

Aunt Besya , Freken Bok had a recipe for an Uzbek woman from the 5th floor, not from the 4th, therefore there are more tucks. She later realized her mistake, but how she did it also has a place to be. Such a full rose

[Aunt Besya]

Aunt Besya, those that I make from a pancake with a diameter of 12-13cm, so it is convenient for me to cut a strip from a dough roller. She has a maximum bed width of 14 cm, and I do a few Already and everything turns out super. In general, of course, this is an approximate size, you need to focus on the dishes. in which you will cook. So that everything in it is even, neatly and with gaps on all sides. It makes no sense to sculpt less dumplings, but giant manti is probably not convenient to eat ...

I make fillings like this:
1. Finely cut meat with a knife (we love pork) + bacon + onion.
2. Finely cut with a knife potatoes + onions + pork belly (where there are stripes of bacon and meat a little)
They also make it with pumpkin, but I don't like it.
You can add a little water, mix well. Pepper is required (ground!), And in boiling water - laurel (if you like its smell)

And here is my geographic oregami:

It was:


I am haunted by the thought that everything worked out for me ...

[Hairpin,]

Hairpin, Well, as always, you are ahead of the rest of the planet! You run really fast. And this sour cream is already poured from above, right? Oh, and it’s probably delicious And I have the fourth day of buckwheat without salt and oil and cones on the way

Hairpin, you caught the sculpting system 100%! Only it was necessary to pick up these triangular "ears" somehow. All the filling. most likely fell out, right? Take another look at my photos of raw manti. Now. when you are already sticking these "roses" yourself (God, there are roses everywhere !!!) from the photo you will understand how to close it up so that everything remains in the mantle, and not next to it. Still, they somehow get better from round cakes, but in a noodle cutter quickly, and you can not pay so much attention to beauty.

I also tried to master the shape of the manti. Here's what happened:

Only this is made from puff pastry and generally pies.

Let there be ships! It is ready-made. I don't know what topic to put them on ?! I liked the shape - now I will make these from puff pastry !!! Maybe someone will come in handy?

We are not hiding.
You can freeze manti.

And I sculpted like this! There are four things on the mulvar (more precisely, a supply for steaming).



It seems to me that this is certainly like an Uzbek woman from the second floor from 1984!

[Hairpin]

OH, she, darling !!! I recognized her by sight, Hairpin!!! Very beautiful mantis! How is it boiled?

And here are my today's frogs!

[Freken bok!]

Freken bok!
I have troubles with dough. She rolled it on a five, then on a four. It turned out to be harsh. And if it were softer, I wouldn't roll it out on a dough rolling machine ...

Main Trouble - I don't know what it should be !!!

In general, I am satisfied. One manta ray is enough for me to replace a full meal!
I forgot to write what I was doing together.

[Hairpin,]

Hairpin, dough and ready-made harsh? Today, on the contrary, I passed the softish through the noodle cutter quite successfully on the "five". My noodle cutter is so arranged (price-quality, apparently) that not all "fives" are the same, and thicker and thinner can be obtained. But just for 4 - 5 on manti dough and roll. In the brother's family they like thinner, but we do not.

[Freken Bock]

Freken Bock, do you think that "manti" is translated from Uzbek as "frogs"? ??? I wonder if the Uzbeks know about this?
The darlings are gorgeous! I also got slobbering straight at night. Need to do! The dough sheeter has been standing idle for 3 days !!!!
Hairpin, it is very convenient when 1-2 mantys are a whole lunch! You can take and warm up to work, you can leave your household in the freezer "in case of a nuclear war" But you never know when you need to eat quickly and satisfyingly?

[Freken Bock]

Freken Bock, do you think that "manti" is translated from Uzbek as "frogs"?

Cake, no, this is me exclusively about my mantas.

By the way, I'm more about Tajiks. In Tajik "frog" is KURBOKA... "U" is pronounced almost like "O"

[Now]

You know. when I rolled with a rolling pin. I didn't even think about what I like: toast. thin ... I would like to pile on my company as quickly as possible ... but what would be enough for tomorrow ... But the dough roll appeared and now I choose: thicker, thinner ... I can say that Now I like manty made from a rather steep dough, but thinly rolled out (on a "five" out of 6). I have Titania.

[Cake!]

Cake!
What are you clever, that so intelligibly explained how to sculpt them !!! Now I'm buying puff pastry, and then ... There are only two constants - sour cream with spices from and a uniform from an Uzbek woman from the fourth floor from 1984 !!!
With me, when I sculpt them, no one even dares to repeat. And I immediately remember the south / west ... I don't remember anymore. I remembered only the first fifty times. And now...
In short, it's great that we have Cake !!!

No, I did the manti as you taught. Two eggs + an orphan husband's mug (my husband drinks tea and coffee exactly from a 250ml cup) + flour, how much she pushed. She rolled it first on a deuce, then on a five. Then she changed the five to four. Well, minced meat.

And before that I'm at I made Sunday Breakfast on puff pastry and practiced on it!

Seemingly cut off ears
At least were they tasty?

You haven't seen the last option !!! My husband bought puff pastry not in a roll, as usual, but in two pieces of about 30 cm by 30 cm. So I made two giant ones. I decided that one - for me, the second for him ... Filling - cheese + boiled eggs and poured sour cream. We ate mine with him for half a day!
And most importantly, fast. In a hurry - the most it!
The main thing there is to fill it with sour cream with spices, and not cheese, as they used to.
Looks tasty and original !!!