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Manti fishes

maintenance, care, compatibility

First MK: How to cook open doughs and dough recipe

Photo 7. Roll up roll, as shown in the photo. The edge is very carefully stuck to the dough so that they do not fall apart when cooking.

Photo 8. This is how the raw manty should look like this.

Photo 10. Here we have made such fragrant vegetable manty.

a In this photo master class, I will show how to sculpt a manta Bird do it yourself.

Today I will show you step by step how to cook open manti with minced meat and vegetables.

Photo 8. Already looks like a bird. From black pepper peas make eyes.

Photo 12. Cut the wings with a knife in order to better distinguish them.

Photo 14. Manti Bird ready to be sent to the mantel cooker!

Prepare coarsely minced meat, finely chop onion, combine with minced meat, salt and pepper.

I don’t throw out the remnants of the dumpling dough, but send it into the freezer, then cook the pasties from them.

Photo 5. Carefully, in order not to flatten the edge, close up the dough – the top fin turned out.

Photo 6. With a stick, put a relief on the upper fin.

Knead the dough to let lay in a plastic bag.

Photo 9. On the sides of the fish make tucks, imitating the scales.

Photo 10. A flock of gold slaves ready to go to the mantel-pot.

Prepare coarsely minced meat. Finely chop the onion, combine with minced meat, salt and pepper.

Photo 2. And we also need: carrots, Chinese cabbage, spinach leaves, radishes for decorating dishes, parsley.

Photo 3. Grate carrots on a Korean grater, Pekin cabbage and spinach cut into strips.

Photo 4. Roll out the dough, cut into strips, spread stuffing on one side.

one.

2

How to sculpt manti – fish.

Today, step by step, consider how to sculpt manti – fish. Such manty in the form of a fish are large, the children will have enough for 1 fish, and for adults – 2-3 pieces.

  • We will need dumpling dough and minced meat.
  • For minced meat: 1 kg of meat, 1 kg of onion, ground black pepper, salt to taste.
  • Prepare coarsely minced meat, finely chop onion, combine with minced meat, salt and pepper.
  • Roll out the dough oval. Roller knife make a wavy edge. Knife cut Mysyk.

I don’t throw out the remnants of the dumpling dough, but send it into the freezer, then cook the pasties from them.

3

  • To make a wooden skewer embossed pattern on the test – it will be the tail of the fish. Closer to the edge for the eyes to make holes. Then when cooking mant juice will not flow out.

four.

  • . In the middle cut the tail.

five.

Put mince in the center.

7

  • Carefully, in order not to flatten the edge, close up the dough – it turned out the upper fin.

  • Use a stick to put a relief on the upper fin.

  • Form a round parted mouth.

  • On the sides of the fish make tucks, imitating the scales.

  • A flock of golden slaves is ready to go to a mantovarka.

  • Manti fishes are ready to eat. Bon appetit and aesthetic pleasure!

How to sculpt the manty – fish. Master – class from Natalia Karpushenkova.

  • Today, step by step, consider how to sculpt manti – fish. Such manty in the form of a fish are large, the children will have enough for 1 fish, and for adults – 2-3 pieces.

  • We will need dumpling dough and minced meat.
  • For minced meat: 1 kg of meat, 1 kg of onion, ground black pepper, salt to taste.
  • Prepare coarsely minced meat, finely chop onion, combine with minced meat, salt and pepper.
  • Photo 1. Roll out the dough oval. Roller knife make a wavy edge. Knife cut Mysyk.
  • I don’t throw out the remnants of the dumpling dough, but send it into the freezer, then cook the pasties from them.

  • Photo 2. To make a wooden skewer embossed pattern on the test – it will be the tail of the fish. Closer to the edge for the eyes to make holes. Then when cooking mant juice will not flow out.

  • Photo 3. In the middle cut the tail.

  • Photo 4. Put mince in the center.

  • Photo 5. Carefully, in order not to flatten the edge, close up the dough – it turned out the upper fin.

  • Photo 6. Use a stick to put a relief on the upper fin.

  • Photo 7. Gnaw fish mouth.

  • Photo 8. Form a round parted mouth.

  • Photo 9. On the sides of the fish make tucks, imitating the scales.

  • Photo 10. A flock of golden slaves is ready to go to a mantovarka.

  • Photo 11. Manti fishes are ready to eat. Bon appetit and aesthetic pleasure!

Today, step by step, consider how to sculpt manti – fish. Such manty in the form of fish are large, children 1 fish.

enough, and adults – 2-3 pieces.

We will need dumpling dough and minced meat.

For minced meat: 1 kg of meat, 1 kg of onion, ground black pepper, salt to taste.

Prepare coarsely minced meat, finely chop onion, combine with minced meat, salt and pepper.

Photo 1. Roll out the dough oval. Roller knife make a wavy edge.

Knife cut Mysyk.

I don’t throw out the remnants of the dumpling dough, but send it into the freezer, then cook the pasties from them.

Photo 2. Wooden skewer to make a relief pattern on the test – it will be the tail of the fish. Closer to the edge for the eyes to make holes.

Then when cooking mant juice will not flow out.

Photo 3. In the middle cut tail.

Photo 4. Center stuffing mince.

Photo 5. Carefully, in order not to flatten the edge, close up the dough – the top fin turned out.

Photo 6. With a stick, put a relief on the upper fin.

Photo 7. Gnaw fish mouth.

Photo 8. Form a round open mouth.

Photo 9. On the sides of the fish make tucks, imitating the scales.

Photo 10. A flock of gold slaves ready to go to the mantel-pot.

Photo 11. Manty fish ready to eat.

Bon appetit and aesthetic pleasure!

  • Today, step by step, consider how to sculpt manti – fish. Such manty in the form of a fish are large, the children will have enough for 1 fish, and for adults – 2-3 pieces.

  • We will need dumpling dough and minced meat.
  • For minced meat: 1 kg of meat, 1 kg of onion, ground black pepper, salt to taste.
  • Prepare coarsely minced meat, finely chop onion, combine with minced meat, salt and pepper.
  • Photo 1. Roll out the dough oval. Roller knife make a wavy edge. Knife cut Mysyk.
  • I don’t throw out the remnants of the dumpling dough, but send it into the freezer, then cook the pasties from them.

  • Photo 2. Wooden skewer to make a relief pattern on the test – it will be the tail of the fish. Closer to the edge for the eyes to make holes. Then when cooking mant juice will not flow out.

  • Photo 3. In the middle cut tail.

  • Photo 4. Center stuffing mince.

  • Photo 5. Carefully, in order not to flatten the edge, close up the dough – the top fin turned out.

  • Photo 6. With a stick, put a relief on the upper fin.

  • Photo 7. Gnaw fish mouth.

  • Photo 8. Form a round open mouth.

  • Photo 9. On the sides of the fish make tucks, imitating the scales.

  • Photo 10. A flock of gold slaves ready to go to the mantel-pot.

  • Photo 11. Manty fish ready to eat. Bon appetit and aesthetic pleasure!

Quote Post Nelli_Petrovna Read your entire quote book or community!
Manti Fish

1 kg cooking process
one

Such manty in the form of a fish are large, the children will have enough for 1 fish, and for adults – 2-3 pieces.

We will need dumpling dough and minced meat.

For minced meat: 1 kg of meat, 1 kg of onion, ground black pepper, salt to taste.

Prepare coarsely minced meat, finely chop onion, combine with minced meat, salt and pepper.


2

Roll out the dough oval. Roller knife make a wavy edge.

Knife cut Mysyk.

Do not throw away the remains of the dumpling dough, but send it in the freezer, then you can cook pasties in them.


3

To make a wooden skewer embossed pattern on the test – it will be the tail of the fish. Closer to the edge for the eyes to make holes.

Then when cooking mant juice will not flow out.


four

Cut tail in the middle.

Put mince in the center.


6

Carefully, in order not to flatten the edge, close up the dough – it turned out the upper fin.

Use a stick to put a relief on the upper fin.


eight

Gnaw fish mouth.


9

Form a round parted mouth.


ten

On the sides of the fish make tucks, imitating the scales.

Place the manty in a double boiler, cook for 45 minutes.


eleven Nelli_Petrovna

Manti fish ready to eat

CAN someone suited to surprise YOUR CLOSE SUCH MANTLES.









EVENTUALLY.

Manty is a kind of ravioli. Cooking them consists of three operations: kneading dough, preparing toppings, making and cooking manti.
The main difference between manta and other types of ravioli is not that they are relatively larger in size – this is just an outward sign. Manty are different for minced meat, they are boiled not in water, but for a couple, and in special dishes – manti-kaskane.

If there is no manti kaskan, then boil the manti in a large saucepan, place a deep plate at the bottom, brush it with oil, put manti in it, cover with another plate, cover the bottom of the pan with water, close the lid tightly and put on very low heat .
Steaming creates an opportunity to preserve the shape of the manta, make the dish beautiful in appearance and at the same time give it a different taste than dumplings, which are boiled in large amounts of water.
Composition:
for the test:
500 g flour 1 egg
1 teaspoon salt
0.5 glass of water
for minced meat:
1 kg of meat
500 g onions
0.5 cups salt water (1 tsp salt)
1 – 1.5 tsp black pepper
100-150 g of fat tail
Cooking dough. From flour, eggs, salt and a small amount of water, knead the stiff dough, roll into a bowl, cover with a napkin and leave for 30–40 minutes, then roll into a 1–2 mm thick layer and cut into 10×10 cm squares.
Cooking stuffing. Mutton pulp or chop into small pieces, or skip through a meat grinder with a very large grill.

Add finely chopped onion, ground pepper, azhgon and a few teaspoons of salted water into the mince, mix thoroughly.
At the same time separate the fat tail or pork fat cut into pieces the size of a large bean or bean.
Cooking Manta In each square of the test put 1 tbsp. spoonful of minced meat and 1 piece of bacon, then pinch the dough on top. Prepared manti glasses should be covered with a napkin so that the dough does not dry, and then spread out onto greased tiers (grids) of manti kaskan so that the mantas do not touch, sprinkle with cold water and cook with the lid closed for a couple of 45 minutes.

If the manty dry up during cooking, they and the grate can be poured two times with hot water. Without manti-kaskan, in a plate, as indicated above, manti-cooks boil after boiling water for 25-30 minutes.
Ready manti or fill katyk or sour cream, or pour rich meat broth and sprinkle with black pepper and cilantro.
Manty can be cooked in another way: fry in hot oil until golden brown, and then put in manti-kaskan and steamed to use or use the dish with a plate, where in this case fried manti can be laid in several layers, as they will not stick together . Such manti cooks faster – 20-25 minutes.
Photo source.

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