A simple recipe for making Russian manti with pork.
Dumplings with dumplings, but homemade dumplings need to be prepared for a variety of the table. I will tell and show the simplest recipe for their preparation. The simplicity lies in the composition of the filling (only pork, onions and spices), and the dough without eggs, since it turns out tough with them.
- Caloric content per 100 g - 225 kcal.
- Servings - 15
- Cooking time - 2 hours
Ingredients:
- Flour - 500 g
- Water - 1 glass
- Salt - 1 tsp
- Pork - 600 g
- Bulb onions (large) - 2 pcs.
- Salt, black pepper
Cooking pork manti:
1. First you need to scroll 600 g of pork meat through a meat grinder. So it turns out to be tender in manti, than to suffer to cut it into cubes.
2. Chop two large onions into small cubes and add to the minced meat. Season with salt and pepper to taste, stir.
3. Prepare the dough for manti. It is necessary to take a glass of water, approximately 40-50 ° C and dilute a teaspoon of salt in it. Flour must be put in portions and the dough must be stirred. As a rule, about 460 grams is enough (do not put all 500 g at once, there will be a lot), use the remaining forty grams for rolling pancakes. Knead the dough well.
4. Now roll out a thin pancake and cut out large circles with a bowl. In each circle we put about a little less than a tablespoon of minced pork and form the manti using the Christ method. We clamp the seams well!
5. Pour enough water into the lower tier into a mantool or, in a simple way, a double boiler, and grease the top of the "shelf" with vegetable oil and put the manti on them so that they do not stick.
6. We put the mantle pot on the fire, close it tightly with a lid, bring to a boil and make a fire of such power that the water actively gurgles. Do not open the lid, cook for about 40-50 minutes.
7. Serve ready-made pork manti while they are still hot. Then everything is to taste, but it is necessary to grease them with butter, and sour cream, ketchup or black pepper with chopped herbs (dill, parsley) to taste.
This was not a real recipe for Central Asian manti, because they have a more complicated filling, which should consist of mutton and lamb's interior or fat tail fat. Some also add pumpkin.
Bon Appetit!
