As far as I can remember, they always made dumplings, or khinkali, or manti for the holidays. The day before, the whole family gathered for modeling, talked, joked, laughed. Now, with a huge selection of dumplings, manti and khinkali in stores, their conviviality is somehow lost, along with this, the family tradition has also disappeared into oblivion.
I propose to revive the family-wide tradition of modeling. Let's cook the manti.
This time, I'll complicate things a bit and experiment with color dough and sculpting. I will tint the dough with a natural dye, or rather spinach. It can be used both fresh and frozen.
I will steam manti in a slow cooker.
Ingredients:
For white dough:
- Flour - 500 grams
- Salt - 0.5 tsp,
- Water - 1 glass
- Table vinegar - 1 tbsp.
- Olive oil - 1 tablespoon
- Egg - 1 pc.
For green dough:
- Flour - 500 grams
- Salt - 0.5 tsp,
- Water - 1 glass
- Table vinegar - 1 tbsp.
- Olive oil - 1 tablespoon
- Egg - 1 pc.
- Spinach - 100 grams
For minced meat:
- Minced meat - 1.5 kg
- Onions - 500 grams
- Ground cumin - 0.5 tsp
- A mixture of ground peppers - 1 tsp.
- Salt - 0.5 tsp
- Ground red hot pepper - 1 pinch
I prepare the necessary products. Pre-sift the flour through a fine sieve.
To begin with, I prepare an ordinary white dough. I pour the flour into a deep bowl, form a funnel in the center and pour in water, vinegar, vegetable oil. I add salt and egg.
Starting at the edges of the funnel, I gradually add flour to the liquid ingredients.
When all the moisture is absorbed into the flour, I transfer the dough to the countertop. I continue to knead it for another 7 minutes. The finished dough is soft and elastic.
I knead green dough in the same way as white. For color, combine frozen spinach with water and grind with an immersion blender.
Pour water with spinach into the flour. I add an egg, salt, vegetable oil, vinegar and mix.
Kneading green dough.
I wrap both types of dough in plastic wrap and put off "rest".
For minced meat, I twist pork, beef, chicken breast fillet, onions in a meat grinder. I add spices and salt. I mix everything well.
I roll the white and green dough into a bundle of the same length. I slightly roll out the green, giving it the shape of a rectangle. I put a white tourniquet in the center and wrap it with colored dough, securing the edges.
To prevent the dough from drying out, I wrap it in plastic wrap.
I cut the dough blank with washers up to 1 centimeter wide. I roll the cakes with a rolling pin. I try to roll thinner around the edges than in the middle.
I spread the filling in the center of the rolled blank and connect the opposite ends in the center. I pinch the resulting "ears". I apply the drawing on the green edge, imitating leaves, using Chinese sticks. I bend and fix the edges of the “leaves”.
Thus, I use all the dough and filling.
From this amount, 50 pieces of manti are obtained. They can be steamed or frozen.
For steaming in a multicooker, I use a special perforated bowl. I pour one liter of water into the main container. I install the nozzle.
Pour in a little vegetable or ghee into a shallow saucer. I dip each product upside down in oil and set it in a steamer bowl.
For cooking in the "Menu" I select the "Steam" function. The time is automatically set to 20 minutes. I turn on the Start button and wait for the signal that the dish is ready.
The manti turned out to be delicious and juicy.
Bon Appetit!
Good luck with your culinary experiments!
Author: Elena Gapkalova
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