Pork manti

Step-by-step cooking

1. Step 1:

   

   Pour a glass of water at room temperature into a deep bowl, break one egg there, pour 2-3 teaspoons of salt and mix the resulting solution thoroughly, sift the flour into the basin, leaving about two glasses for sprinkling, make a recess in the middle of the flour slide, and pour the water-egg mixture there,The dough for manti must be kneaded for a total of about 15 minutes (at least!).

2. Step 2:

   

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

3. Step 3:

   

   As the name of the recipe suggests, the basis of the filling of these mantas will be pork.Using the largest grate for chopped minced meat, twist the pork into minced meat, add chopped herbs, onion, garlic to the minced meat.Knead it well.

4. Step 4:

   

   Cut a small piece from the dough that has been laid by this time, roll out this sausage from it, and cut it into small pieces, divide the dough into equal pieces, roll out the mugs and put the stuffing in the middle.

5. Step 5:

   

   We sculpt manta rays: first we clamp them in half tightly.

7. Step 6:

   

   We fasten the side seams. That leaves four tails.

8. Step 7:

   

   We fasten these tails, too, as in the photo.

9. Step 8:

   

   Sculpt the rest of the manta rays, after which you can start cooking in a mantovark. Pour water into the lower pan of the mantovarki and put it on the fire until the water heats up and comes to a boil, complete the mantyshnitsa

10. Step 9:

    

    To do this, we will smear all the tiers of the mantovark with vegetable oil, pour a little oil into a small bowl, and alternately dipping all the mantas in oil, We will put them on the tiers of the cascade not too tightly, because when cooking the mantas will swell significantly As soon as the water in the lower tier of the mantovark boils, We will set pork mantas for steam, and we will cook them for a couple of 30 minutes (if frozen mantas are being prepared, the time should be increased to 40 minutes),

11. Step 10:

    

    At the end of the cooking time of steamed pork manti, 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, watering them with melted butter and flavoring with a good spoon of sour cream! Bon appetit to everyone and good luck in cooking pork mantas according to the recipe described above.