How to make juicy and tasty minced manti: recipes

Classic minced meat recipe

Traditionally, lamb meat is added to manti. For juiciness, fat tail fat is used.

Ingredients:

pepper; lamb – 550 g; lamb fat – 55 g; salt; large onion – 3 pcs.

Preparation:

Chop a piece of lamb. For these purposes, use a sharp knife. The pieces should be as small as possible. Chop the onion. You need small pieces. Send to lamb. Sprinkle with salt. Add pepper. Mix. Chop the fat. Mix with lamb pieces. Stir.

Recipe with variations

It’s also worth discussing how to prepare minced manti from vegetables rather than meat. Yes, yes, this dish can be vegetarian. More precisely, almost. Potatoes, pumpkin, and carrots are used as filling. Or fruits - apples, grapes, quince.

• If the dish is prepared from pumpkin, use a well-ripened, but unsweetened variety. Cut into slices, peel, then chop each slice into small pieces. Chop a few onions, you can lightly fry them and add salt. Mix with pumpkin. Separately, cut 250-300 g of lard. You can immediately combine it with the filling, or you can add it separately in pieces when you start filling the dough with minced meat. Just don’t forget about the spices, they are absolutely necessary to make the taste of the manti more rich, because the pumpkin itself is a bit bland. And add seasonings for flavor. Be sure to fry before cooking - it will be tastier.
• Potato manti. To make them, you will need one and a half kilograms of root vegetables, 3-4 large onions, salt, pepper, and spices to taste. Take smoked lard or lard – half a kilo. Peel the raw potatoes and finely chop them into cubes, as for Olivier salad or vinaigrette. Do the same with onions and lard. If the onion is caustic, pour boiling water over it and squeeze it out - the bitterness will go away. Mix all the ingredients, add a little salt, and always hot ground pepper. Place the filling into the dough and cook until done. They are served with sour cream and sour cream sauce, as with pumpkin manti. It also tastes delicious with ketchup or tomato sauce. Ideally, you can make a special one, exactly the same as they cook in Asian countries.

Filling with added potatoes

An important rule is not to add mashed potatoes. The correct filling for manti is only chopped products. It is in this form that the ingredients give the finished dish a unique taste.

Potatoes added to the minced meat will absorb excess moisture, thereby preventing the manti from tearing.

Ingredients:

pepper; large onion – 3 pcs.; salt; potatoes – 750 g; lard – 120 g.

Preparation:

Chop the greasy piece. Cut the potatoes smaller. Chop the onion. Combine products. Add salt. Spice up. Mix.

With potatoes and meat

Meat filling with pieces of root vegetables is a traditional component of manti in the East. The added tubers not only enrich the taste of the dish, but also act as a kind of sponge, absorbing excess moisture and preventing the dough from breaking.

Grocery list:

• beef with layers of fat - 800 g;
• potatoes - 6 pcs.;
• spices (salt, pepper);
• onion - 900 g;
• tail fat or lard—250 g;
• basil, marjoram, coriander - choose according to preference.

Preparation procedure:

1. Grind the pre-processed and cooled brisket. Add fat chopped into small cubes. In order to create a tender and juicy filling, it is permissible to add lard (smoked and even salted) to the minced meat.
2. Remove the skins from the root vegetables. We wash the tubers, blot them with napkins, and chop them in the same form as the meat. Place the pieces in a bowl with the filling.
3. We peel the onion, chop it into small cubes, knead them a little, and put them in a bowl with food.
4. Add salt, pepper, aromatic spices, purified water or broth. We knead the minced meat, obtaining a composition of homogeneous consistency.

Manti stuffed with potatoes and meat never “lose” in taste and appetizing qualities.

Juicy minced pumpkin

Pumpkin of any sweetness is suitable for cooking. Thanks to the addition of lard and onions, juicy minced manti is obtained. If you have a negative attitude towards lard, you can replace it with pieces of butter.

Ingredients:

pumpkin – 1100 g; black pepper; onions – 3 pcs.; pork – 550 g; salt; lard – 170 g.

Preparation:

Finely chop the pumpkin pulp. Chop the onion. Cut the lard piece. Mix. Add chopped meat piece. Stir. Add salt. Sprinkle with pepper. Mix. Add salt only before adding the minced meat to the dough. Since when salt is added, the pumpkin begins to release a lot of juice.

Classic recipe for dough

Having examined the basic principles of the theory, let's proceed to practice. Let's start with the test. Take 500 g of flour, half a glass of water, about a spoonful of salt and an egg. Knead the ingredients into a stiff, elastic dough. Why exactly this? Because the filling is placed on very thinly rolled pieces, and it is important that they do not tear. And during the cooking process, so that they don’t come unglued or spread apart. Roll the resulting dough into a ball, cover and let rest. Then cut small flat cakes from the main piece, knead them, roll them into layers a millimeter thick, cut them into large squares, about 10 x 10. While the dough is infusing, you can also prepare minced manti (see recipe below).

Lenten option with champignons

A delicious filling option for vegetarians and fasting people. To prevent the manti with cooked minced meat from coming out too dry, you need to fry the mushrooms and onions.

Ingredients:

potatoes - 3 tubers; spices; onions – 3 pcs.; dill; salt; fresh mushrooms – 220 g; vegetable oil; pickled mushrooms – 110 g.

Preparation:

Chop the onions. Finely chop the potatoes. Chop the mushrooms. Chop the greens. Pour oil into a saucepan. Place half of the onion cubes, add forest gifts. Fry. Cool. Add the remaining onion. Combine with potatoes. Sprinkle with dill. Add some salt. Sprinkle with spices. Mix.

With seafood

This delicious dish can be enjoyed in restaurants serving Chinese cuisine. However, giving yourself the pleasure of enjoying manti with seafood is quite accessible at home.

Required components:

• peeled king prawns - 400 g;
• onions - 2 pcs.;
• pike perch fillet - 600 g;
• chili pepper;
• ginger root - 9 g;
• salt, cilantro.

Cooking:

1. To obtain tender minced meat, you can use gray crustaceans or buy large specimens - king prawns. The most delicious filling is obtained with the addition of the raw product. However, boiled and frozen representatives of the underwater kingdom are also suitable.
2. Chop the processed shrimp into small cubes with a knife.
3. Remove the skin from the fish fillet, remove all the bones, and cut the pike perch into small pieces.
4. Peel the ginger root and finely grate it. We need a little less than a teaspoon.
5. Place all the prepared ingredients in a bowl, season with salt, add chopped chili and chopped herbs.

Mix the filling with seafood well and leave in the refrigerator until the manti are formed.

Light minced cottage cheese

If you want something light and satisfying, we suggest preparing cottage cheese filling for manti.

Ingredients:

flour - 110 g; salt – 3 g; cottage cheese – 180 g; sour cream – 50 ml; egg – 1 pc.; vegetable oil – 6 g; sugar – 25 g; vanillin – 1 g.

Preparation:

When breaking eggshells, strictly ensure that the shells do not get into other products. Add cottage cheese. Sweeten. Add vanilla. Mix. Place in a meat grinder. Twist. Pour in vegetable oil. Add sour cream. Add some salt. Mix.

How to cook with pumpkin

Very often manti is cooked with pumpkin. We decided to find out how tasty it was and were pleasantly surprised. This is simply delicious!

It will take 30 minutes to cook.

One serving contains 148 calories.

How to cook:

1. Peel the pumpkin, remove pulp and seeds.
2. Wash and finely chop or grate.
3. Wash the beef, peel and chop finely.
4. After this, pass through a meat grinder or grind with a blender.
5. Peel the onion, rinse and finely chop.
6. Add red pepper and pumpkin to it.
7. Mix everything and combine with ground beef.
8. Add salt, add cumin and combine everything again.
9. Add lamb fat and mix thoroughly.

Article on the topic: How to cook an omelette with vegetables in a frying pan, in the oven and in a slow cooker

Tip: You can use any fat you like.

With fish

The tender, juicy and original filling is made from fish meat. For cooking, choose low-fat varieties and, best of all, sea fish. It contains few seeds, which is very convenient for cooking. Choose the fish carcass especially carefully. There should be no damage or yellow spots on it.

Ingredients:

black pepper – 1 teaspoon; fish meat – 1100 g (preferably fillet); milk – 240 ml; onions – 3 pcs.; salt; red pepper – 1 teaspoon; egg – 1 pc.

Preparation:

Chop the fish meat. Pour in milk. Squeeze it well with your hands. Leave for half an hour. This procedure will help the filling become juicier. Drain the milk. Add red pepper. Add some salt. Mix. Chop the onions. Send to fish. Sprinkle with black pepper. Pour in the egg. Stir.

Minced chicken manti filling

The amazing products of Asian craftsmen delight European lovers of delicious food. Let's try to make luxurious manti from minced chicken.

List of components:

• onion - 500 g;
• lard (preferably lamb) - 120 g;
• poultry fillet - 600 g;
• garlic cloves - 3 pcs.;
• chicken broth - 120 ml;
• salt, pepper, seasonings.

Actions:

1. We clean the fillet from the films, wash it, blot it with napkins, and cut it into the smallest pieces. Place the mixture in a convenient bowl along with chopped lard.
2. We peel the onion, chop the vegetable into cubes or small pieces, and send it to the meat.
3. Add salt, pepper and spices, mix everything thoroughly, adding portions of broth.

Let the aromatic composition settle well in a cool place, after which we use it for its intended purpose.

Adviсe

To make the lard and meat pieces easier to cut, freeze them slightly before cooking. If you want the filling to be as juicy as possible, you can add chopped pumpkin to any of the proposed options. When preparing manti, keep in mind that they increase in size. Therefore, when placing them on the grill, leave a distance between them. You can add lard to the filling or replace it with butter. But the filling is especially tasty when adding fat tail fat. This is what Asians use in their culinary masterpieces. To make the manti real, the filling should be prepared with a large onion content. You can experiment with ingredients. A wonderful filling is obtained by combining zucchini and onions. The meat of old animals takes a very long time to cook. It will take a lot of time for it to become juicy and, most importantly, soft. Therefore, it is better not to use this type of meat for filling. By the time it is cooked, the dough will have time to boil. Buy only fresh, young meat that has not been frozen. Be sure to pay attention to the smell. There should be no foreign aroma.

Cooking from combined minced meat

The presented recipe not only mixed the gastronomic traditions of Eastern and Asian peoples, but also food components. The result of such culinary harmony was the appearance of delicious manti from the combined filling.

Required ingredients:

• minced meat (beef and pork) - 500 g;
• onion - 600 g;
• purified water - up to 130 ml;
• potatoes - 2 tubers;
• salt, pepper mixture.

Step-by-step preparation:

1. We clean the root vegetables, wash them, dry them with napkins, and chop them into miniature cubes.
2. Chop the peeled onion into small thin strips.
3. We prepare chopped minced meat, consisting of high-quality pulp of two types of meat. Add pieces of root vegetables and processed onions to the resulting composition. Salt and pepper the prepared mass, providing it with the necessary amount of mixtures of peppers, salt and spices.
4. We knead the minced meat and add portions of cold (ice) water to the mixture.

Do not forget to provide the filling with the required amount of liquid component, without which the manti will lose its culinary charm and unsurpassed taste.

Useful tips

To make the manti dough as soft and elastic as possible, be sure (!) to add butter to it. It can be both vegetable and creamy. If you exclude it from the composition, the dough may tear or stick.

You can add a variety of ingredients to the filling for manti according to your taste. This could be sweet peppers, tomatoes, green onions, different types of cheese and herbs, zucchini, zucchini, etc.

Manty is not only tasty, it is very satisfying and original. This dish can even be offered to guests. They will be delighted, believe me!

Classic recipe for making manti dough in Uzbek

The topic will turn out to be meager if you don’t talk about the most delicious, in my opinion, option for preparing the dough. This is a classic Uzbek version, even to be more precise, this is how it is prepared in Samarkand. In this way it turns out to be rolled very thin, literally transparent, yet the shape is preserved.

The secret is to mix two types of flour and add a small amount of vegetable oil. Literally a few spoons. In general, grade 2 is notable for the fact that due to the coarser grinding, many useful substances remain in it. Of course it looks a little gray, but it tastes great. According to GOST, flour of the first and highest grades usually contains more gluten than the second, at least 30% of the composition. And if you look at it from a chemical point of view, the second grade is more useful. If you don’t want to mix varieties, the proportions below are written based on 1 kg.

Don't panic while kneading the dough. It may not seem “attractive” in appearance and will slightly stick to your hands. Let it “rest” for about an hour, the gluten will swell from moisture and the dough will become soft and pliable.

The proportions are as follows:

• Premium flour 600 grams;
• Second grade flour 400 grams;
• Chicken eggs - 2 pieces;
• Olive (vegetable) oil - 40 ml;
• Water - 2 glasses (200 grams);
• Table salt - 1 tablespoon.

In order not to waste the time of my readers, I will describe the process briefly. Everyone knows how to mix dough. The main value is proportions.

Our procedure is simple:

We prepare all the ingredients. Sift the flour and simply mix both varieties. Make a hole in the flour into which we break the eggs, add vegetable oil and salted water. The dough is kneaded for 10-15 minutes. Then rest for half an hour.

Preparing the right manti:

Step 1: prepare the dough.

Manti is a traditional dish of the peoples of Central Asia, it has a great history and thousands of names, khoshan, jusai-manta, kava-manta, yenik-manta, mantou and these are just a few variations.
First you need to prepare the dough. Using a fine mesh sieve, sift the required amount of wheat flour into a deep bowl and add 1 teaspoon of salt to it. Then mix these ingredients with a tablespoon until smooth. Turn the stove on to medium level and place a saucepan on it with the required amount of clean distilled water. Heat the liquid to 30 - 35 degrees and pour into a measuring cup to make sure that there is enough water left to prepare the dough. Then, with a clean hand, make a well in the middle of the dry ingredients and pour warm water into it.

Now add a shelled chicken egg into the bowl and start kneading the dough using a tablespoon. When it becomes difficult for you to mix, continue kneading with your hands.

Knead the dough well as for dumplings or dumplings, spend at least 10 minutes on this process.

Cover the finished dough with plastic wrap and let it rest for
15 - 20 minutes.
Ideally, the dough should not be too soft or too dense.

Step 2: prepare the meat.

Rinse beef or lamb tenderloin under running water and pat dry with paper kitchen towels. Then place the meat on a cutting board, remove the chaff and small bones, if any. Then cut it into layers no more than 2 millimeters thick.

Then cut the layers into thin strips.

Then chop the straw into small cubes, the smaller the better. Place the slices in a deep bowl.

Step 3: prepare onions and potatoes.

Peel the potatoes and carrots, rinse under running water and dry with paper towels. Place the peeled vegetables one at a time on a cutting board and chop. To begin, chop the onion into small cubes.

Then chop the onion cubes into smaller pieces with a knife.

Do the same with potatoes. Then throw the chopped vegetables into the bowl with the shredded meat.

Step 4: prepare the minced meat.

Add half a teaspoon of ground black pepper to the bowl with the chopped ingredients.

One teaspoon of ground cumin.

One teaspoon of salt.

And 2 tablespoons of olive or vegetable oil.

Crush the top layer of onions and potatoes with your hands so that the vegetables become softer and release their juice.

Then mix the minced meat with clean hands until smooth. Separate a small amount of minced meat from the total mass and place it in a separate bowl.

Cover the container with the rest of the minced meat with plastic wrap and place in the refrigerator. Let the filling brew.

Step 5: Prepare the steamer and roll out the dough.

Pour regular running water into the lower part of the steamer and place it on the stove, turned on to medium level. Grease the remaining compartments of the steamer with a small amount of vegetable oil. Take the rested dough, place it on the kitchen table, previously sprinkled with sifted wheat flour, and roll it into a layer up to 2 - 3 millimeters thick.

Once the dough is ready, roll it around a rolling pin.

And using a zigzag technique, fold the dough sheet onto one parallel line so that its perpendicular length is 8 centimeters.

Then, using a sharp knife, cut the dough into squares, they should be approximately 8 by 8 centimeters in size.

You should end up with a lot of dough squares.

Place them on a kitchen table sprinkled with wheat flour in rows.

Step 6: form the manti.

Now place 2 tablespoons of meat filling on each piece of dough.

Take two opposite ends of the square and form them with clean fingers.

Then do the same with the other 2 ends of the square.

Now connect the opposite corners to each other, blind, and now your flour product is almost ready. Lightly press it on the sides with the palms of your hands, thus giving your masterpiece an oval shape.

Prepare the remaining manti in the same way, periodically removing another portion of minced meat from the refrigerator. It is advisable to prepare this dish with the whole family, as this type of dough dries out quite quickly.

Step 7: steam the manti.

While you were forming the manti, the water in the lower compartment of the steamer began to boil.

Therefore, quickly, before the dough has dried at all, place the manti in the compartments greased with vegetable oil at a short distance from each other, 1 - 1.5 centimeters is enough.

Place all the compartments with manta rays on the bottom compartment in which the water is boiling, and set the timer
for 45 minutes.
After the required time has passed, turn off the stove, remove the compartments with manti, helping yourself with a kitchen towel, and place them on the kitchen table.

Using a kitchen spatula, place the finished manti on plates, sprinkle with ground black pepper and taste ahead.

Step 8: serve the correct manti.

Correct manti is served hot, placed in portions on a large flat plate. You can serve this dish with fresh or pickled vegetable slices as a side dish. This meat dish is pleasant to savor with semi-sweet or sweet red wine, but for children it is preferable to serve pomegranate or apple juice with manti. The right manti will bring you a lot of pleasure, satiety and pleasure! Enjoy! Bon appetit!

— — If you prepare manti yourself, immediately after cutting the dough into squares, it is better to separate a small part from the total mass and make manti from flour squares. During modeling, it is preferable to cover the rest of the dough with plastic cling film so that the dough does not dry out.

— — In addition to ground black pepper, you can add white ground pepper and allspice to the filling.

— Potatoes can be added to the filling as desired; they are mainly added to soften the taste of the meat.

- - Instead of beef or lamb tenderloin, you can use the neck, shoulder or loin.

— — In order for the meat to be cut better, you can freeze it in the freezer for 20 - 30 minutes.

— Don’t forget that there should be separate cutting boards and knives for raw vegetables, raw meat and dough!

— — If you have any leftover manti after your meal, place them in a plastic container with a tight lid and store them in the refrigerator for no more than 2 days.

— — If you decide not to cook all the manti, the raw product can be placed on a baking sheet covered with plastic wrap, frozen, then transferred to a plastic bag and stored in the refrigerator, using as needed. Raw manti can be stored in the freezer for up to a month.

Many housewives consider manti to be close relatives of Russian dumplings, only larger in size. And they prefer to cook them in the same way. In fact, manti and dumplings have little in common. It is enough to cook them once according to the classic recipe, and you will be convinced of this.

Manta rays are very popular in Central Asia. They are part of the usual diet of residents of Turkey and Pakistan. But this dish originally comes from China, and translated from the Chinese dialect the word “mantyou” means “steamed bread”.

Cooking manti should not be rushed. Many professional chefs speak of this dish as a whole philosophy.

Finely chop the meat with a knife (cut it!), follow the sculpting technology and, finally, steam the manti - all this requires patience. If you have it, as well as the desire to learn how to cook this amazing dish correctly, we suggest you familiarize yourself with the technology of how to cook manti: a recipe in a double boiler.

Spices for manti

And, of course, like any other Asian dish, manti cannot do without spices. In addition to traditional black and red pepper, cumin, garlic, and cumin are added.

And on top of the manti are sprinkled with parsley, cilantro and dill.

As a sauce, you can serve ordinary sour cream, as well as tomato or various sauces.

Here are some of the most successful recipes.

Uzbek manti recipe

To prepare Uzbek manti you will need

For the test

• 400 g wheat flour
• 120 g water
• a pinch of salt

For minced meat

• 0.5 kg lamb
• 50 g lamb fat
• 300 g onions
• salt, pepper to taste

Recipe for Uzbek manti

1. Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare the minced meat. To do this, finely chop the meat and onion.
2. Mix the resulting mixture thoroughly, add salt and pepper. Now start sculpting the mantas. Roll out the balls into flat cakes, place minced meat in the middle of each, and a piece of fat on top.
3. Seal the manti, forming balls. Place the manti in the pressure cooker for 30 minutes. Serve sour cream and herbs as a sauce.

Yeast manti recipe

To prepare Yeast Manti you will need

For the test

• 200 g wheat flour
• 5 g dry yeast
• 80 g water

For minced meat

• 150 g pork
• 150 g beef
• salt, red pepper to taste
• 200 g onions

Recipe for making Yeast Manti

1. Knead the dough from flour, water and yeast. Let him come up once. And you can start cutting.
2. To prepare minced meat, finely chop the meat and onion. Mix everything thoroughly. Make the manti into a square shape, adding 1 tbsp. l. minced meat in each.
3. Grease the tiers of the pressure cooker with butter. Cook the manti for 40 minutes. You can serve butter as a sauce, sprinkling manti with chopped herbs.

Manti with potatoes recipe

To prepare manti with potatoes you will need

For the test

• 350 g wheat flour
• 150 g water
• 10 g vegetable oil

For minced meat

• 800 g potatoes
• 100 g lard
• 4 things. medium bulbs
• salt, ground pepper to taste

Recipe for making manti with potatoes

1. Knead the dough by mixing water, salt and flour. Cover it with a damp towel and let it sit.
2. At this time, prepare the minced meat. Peel and cut the potatoes and onions into small cubes.
3. Add chopped lard there. Season it all with spices. You can start making manta rays.
4. To do this, roll out the dough into a large thin layer. Cut it into small square cakes. Place a small amount of minced meat on each of them and form square manti.
5. Place them on the grate of the pressure cooker, greased with vegetable oil. Manti should be cooked for 20-30 minutes.

Enjoy your meal!

What other fillings for manti do you know, friends?

Olga

Manti with pumpkin were mentioned here. But each housewife makes them differently. You can mix minced meat and diced pumpkin (I grate it on a coarse grater), onions in the proportions 1: 1: 1 (meat: pumpkin: onion), add to the minced meat rendered lard or pieces of fresh lard, red pepper, black. This is one version of manti with pumpkin. But I prefer pure pumpkin. I grate the pumpkin on a coarse grater, cut the onion, grate frozen butter, salt, pepper (necessarily both black and red pepper) and the filling is ready! The taste is very pleasant, of course, those who don’t like pumpkin will not appreciate this recipe. But for such people, the recipe above, minced pumpkin with meat, is suitable.)))

olga belozor

Very tasty manti made from duck meat, you can add a little raw potato to the minced meat, (without it they turn out very fatty), mince it along with the meat, and of course, finely chopped onion, a lot.. And the bones are good for broth. It doesn’t turn out well fatty but rich. It’s a pity that there are no ducks for sale now, even on the market. I make the dough like dumplings, although I always use milk instead of water. Per liter of liquid +2 eggs. I trust my son or husband to knead the dough, rational use of male power and participation in the preparation process, the dough turns out excellent.

Although there are many options for preparing manti, those cooked with meat are the most common and correct option. Basically, beef or lamb is used to prepare manti, but sometimes poultry, pork, nutria, horse meat, and goat meat are used instead of these types of meat. Today we present to your attention the most authentic ones, with aromatic filling and excellent dough!

Manti recipe - history

In general, the Chinese were the first to start preparing manti. True, there they are called wraps, in Chinese - baozi. Initially they were called in their homeland - mantou. That's where the people of Asia got their name from.

Traditional manti are made from unleavened dough. Often it is very thin, but there are variations with yeast, fluffy dough. You can fill them with anything, adding seasonings to your taste. Housewives prepare both meat and vegetable, and even cottage cheese manti. The only thing all these dishes have in common is the method of preparation. Steamed manti is prepared in a special vessel called kaskan in Asia. In the modern world, a variety of pressure cookers have been invented. They are a multi-level pan with holes for steam. In the lowest section there is water, which boils away and forms the steam necessary for cooking.

You can also use an ordinary double boiler, which is very common in our country. Well, one can only envy those who have special Chinese utensils for preparing manti. Bamboo sticks are used here as levels for placing the dish.

Choux pastry for manti in boiling water

Ingredients:

• Flour - 1 kg.
• Egg - 2 pcs.
• Boiling water - 2 cups
• Sunflower oil - 2 tbsp. spoons
• Salt - 1 tbsp. spoon

Cooking method:

1. Pour flour into the thicket, add salt, beat two eggs, pour in sunflower oil, mix. If you have a blender, it is better to use it; you won’t have to use any effort, but if you don’t have one, you can knead it with your hands.

2. Pour out all the boiling water at once, after the blender has stirred, put the dough on the table and finish it with your hands.

3. Lightly sprinkle with flour so that it does not dry out.

If desired, put it in a bag and put it away, but if you don’t have any time at all, let’s start preparing delicious manti. Bon appetit.

Author of the publication

offline 6 days

Recipe for juicy and tasty minced meat

Step 1.
Wash the meat and dry it with a paper towel. Then we cut into pieces and grind in a meat grinder (with a large grill).

Culinary trick

You can not grind the meat, but cut it into very small pieces.
Step 2.
Then chop the onions and tomatoes. Add vegetables to the minced meat. Add basil and pepper. Salt. Mix everything well.

Culinary trick

You can also add carrots, herbs and other spices to your taste.

Step 3.

Add water (or crushed ice) to the minced meat. Mix well again. This will give the minced meat juiciness.

Step 4.

Now let the minced meat stand for 20 minutes. After the time has passed, use the minced meat for filling.

As you can see, there is nothing complicated in preparation. The minced meat according to this recipe can be used to prepare dumplings, cutlets, meatballs, cabbage rolls and other dishes.

M

Ants made from our minced meat are perfect for lunch, dinner, holidays and even for New Year. You will delight your friends with this exotic dish.

Bon appetit!

First, a few words about the dish itself. After all, few of today’s young housewives have any idea what manta rays are. And this dish is made from meat dough - a type of dumpling product. It refers to traditional oriental, more precisely Asian, cuisine. It is prepared in Uzbekistan and Tajikistan. Its analogies also exist in Kazakh national cuisine. A similar treat also exists among the Siberian peoples. And in Mongolia, Korea, and China it is also served not only at home dinners, but also in large restaurants or modest food shops.