Hot, spicy juice expiring manta rays often called the East Siberian dumplings relatives Dumplings - the card of Russia . These are popular in Asia, small cakes made from unleavened dough, steamed, prepared with different fillings. The greatest popularity was received dumplings with minced meat, especially lamb. Prepare them is relatively easy.

"Head of a barbarian" from China

Cooked products from unleavened dough stuffed with many nations have. It is Russian and Ukrainian dumplings dumplings Vareniki. Do the world something tasty? , Lithuanian and Italian ravioli wizards Ravioli: a treasure of Italian cuisine Georgian khinkali and, of course, the famous manta rays, common in Central Asia, Mongolia, Turkey, Korea, Tatarstan, Bashkortostan, Crimea.

Homeland dumplings recipe, for that matter, and other similar foods, is China. An old Chinese legend has it that the mantle (mantou) were invented by a commander named Liang Jung, who was to bring fifty men to sacrifice to the spirits of the river. Not wanting to give the spirits of his loyal soldiers, Liang Jung decided on deception: he ordered sculpt dough buns resembling human heads, and to dump their beef meat.

In all likelihood, the substitution is quite satisfied otherworldly forces, and the recipe 'heads barbarians "(which is translated from the Chinese" mantou ") became popular. Over time, it borrowed in Mongolia and later in other Asian countries. Interestingly, in China over time, called "mantou" was used to refer to round buns cooked without stuffing, stuffed dumplings and got the name "baozi".

For every taste

Ways of cooking dumplings there are many - it is characteristic of all genuinely popular dishes. The differences relate to the composition and meat, and test recipes and ways of cooking.

For example, Dungan and Uighur cuisine is sometimes (usually in the cold season) used to prepare dumplings are not fresh, and yeast dough. Dungans sometimes pre-fried steamed dumplings fried.

As for fillings, the most popular is, of course, lamb with onions, seasoned usually quite a lot of interior or of sheep mutton fat. Sometimes the meat is added vegetables - potatoes or pumpkin, and sometimes dumplings cooked only stuffed with vegetables, flavored with its mutton fat.

Lamb - is not the only option. In Mongolia, manti cooked with camel, beef, horsemeat, goat, while China uses unthinkable in Muslim countries, pork or shrimp (Coastal). Sometimes cooked dumplings and bird meat. The taste of diversity, adding to the meat pieces udder or hump camel and sheep's tail fat.

Instead of the pumpkin is sometimes added to the minced carrots or other succulent vegetables. Onions or garlic supplement often dzhusaem - plant, which also belongs to the family of onion.

Of course, low-calorie meal it can not be called, but the dumplings are perfect to rejuvenate after a hard work.

Secrets of cooking dough

At first glance it may seem that the gown very easy to cook, especially cakes that do are usually large enough. But in the hands of an inexperienced cook dumplings instead of neat obtained lopsided rolls stuffed fall out and the resulting juice. Therefore, it is important to know the basic principles of making this delicious dish.

First of all, necessary to properly prepare the dough. Preparing it out of the water, eggs, flour and salt. To make this test, the durable and flexible, it is recommended to mix it with hot water. Many cooks are advised to replace white flour partially or fully flour second grade.

Quickly mix all the ingredients, do not rush immediately to sculpt Manta test must "rest" for at least an hour. After the dough lie down, covered with a damp cloth, in a cool place, it will become elastic and soft.

Tasty filling

To prepare the dumplings, use the freshest meat. It is important not to pass it through a meat grinder (ie ready beef, sold in stores will not work), and chop with a sharp knife so as to get the cubes the size of a pea. This will allow to preserve the meat contained in the fragrant juice.

Ideally, it should be fat of tail, but in a pinch you can use regular butter. Those who are not organic in choosing the types of meat for religious reasons, may also experimenting with lard.

Another mandatory additive - onions. It should be a lot to Manta Get Juicy. Two pieces of meat should take one part (by weight) of onion, sliced ​​very thinly. You can optionally put other succulent vegetables - pumpkin, carrots, tomatoes, and even a turnip. It is useful to be and spices.

Subtleties cooking

For dough rolling, you can use a special machine or a regular rolling pin. Traditionally, the dough is divided into several parts, each of which is rolled into a bundle. It remains divorced from the harness on a small piece and quickly roll out its small rolling pin as thin as possible. Tortillas may be round or square. What shape choose depends on how it will zaschipyvaem edge of finished pies. For example, Uzbek and Tajik zaschipyvayut manti traditionally in the form of an envelope, and Korean varieties often do round.

For cooking, use a special steamer dumplings - kaskan, also called mantovarke. However, you can use any device for steaming, the taste will not be harmed. As soon as the water boils, manta rays spread on oiled grid so that they do not touch each other, positioned above the water level and close the lid. Cooking lasts for forty-five minutes, after which the dish is ready to be served with fried onions, fresh salad, sour milk or spicy sauce based on garlic and red pepper.

Maria Bykov

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