Pork-Filled Manti Delight

Delicious manti is a real holiday for the whole family. Of course, this is not a traditional cooking recipe, since usually lamb meat is added to manti and perhaps many will be critical of it, but as they say “there are no comrades for the taste and color”, I personally think that pork meat does not change the taste of the prepared dish in any way
cook time: 1h 20 min
Caleb Huxley
Pork-Filled Manti Delight

Nutrition Facts (per serving)

228
Calories
11g
Fat
19g
Carbs
13g
Protein

Ingredients (6 portions)

Dough:

Wheat flour 450 g
Chicken eggs 1 pc
Water 1 cup
Salt 2 tsp

Ground meat:

Pork 800 g
Onion 1 pc
Garlic 2 clove
Greenery to taste

Spices:

Salt to taste
Ground black pepper 1 tsp
Ground coriander 2 tsp
Ground red pepper 0.5 tsp
Zira 1 tsp

Recipe instructions

Step 1

Step 1
Pour a glass of water at room temperature into a deep bowl, break one egg into it, add 2-3 teaspoons of salt and mix the resulting solution thoroughly. Sift the flour into a bowl, leaving about two glasses for adding, make a depression in the middle of the flour slide, and pour water into it. -egg mixture, Manti dough must be kneaded for a total of about 15 minutes (no less!).

Step 2

Step 2
Also, it will be very good not only to knead it well, but also to knead it. It should turn out very cool. If you did everything correctly, the dough will not stick either to your hands or to the table; if it sticks, it means the dough is not tough enough and there is a risk that during steaming the manti, the juice may leak out of them! After kneading, from The dough is formed into a ball, which is wrapped in a towel or placed in a plastic bag for proofing.

Step 3

Step 3
As the name of the recipe suggests, the filling of these manti will be based on pork. Using the largest rack for chopped minced meat, twist the pork into minced meat, add chopped herbs, onion, and garlic to the minced meat. Mix well.

Step 4

Step 4
From the dough that has been proofed by this time, cut off a small piece, roll it out into a sausage like this, and cut it into small pieces. Divide the dough into equal pieces, roll out the circles and put the minced meat in the middle.

Step 5

Step 5
We make manti: first we press it in half tightly.

Step 6

Step 6
We fasten the side seams. Four tails remain.

Step 7

Step 7
We fasten these ponytails as in the photo.

Step 8

Step 8
We make the rest of the manti, after which you can start cooking in the pressure cooker. Pour water into the lower pan of the pressure cooker and put it on the fire until the water heats up and comes to a boil, complete the manty cooker

Step 9

Step 9
To do this, let’s coat all tiers of the pressure cooker with vegetable oil, pour a little oil into a small bowl, and alternately dip all the manti into the oil. Place them on the tiers of the cascan, not very tightly, since the manti will swell significantly during cooking. As soon as the water in the lower tier of the pressure cooker boils, set steam the pork manti, and steam them for 30 minutes (if frozen manti are being prepared, the time needs to be increased to 40 minutes),

Step 10

Step 10
After the time for steaming the steamed pork manti has passed, remove the lid and carefully (so as not to tear) remove the manti from the tiers and immediately serve the finished manti to the table, topping them with melted butter if desired and flavoring them with a good spoonful of sour cream! Bon appetit everyone and good luck in preparing pork manti according to the recipe described above.

Additional rubrics

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