Manty, buze or pose is a traditional meata dish of the peoples of Central Asia, Korea, Turkey, Mongolia. They are prepared from minced meat, which is filled with a thinly rolled out piece of dough. Prepare them for a couple, using mantovarku or poznitsu. But there are other ways, for example, fry in oil, and then boil in a small amount of sauce. Manties are popular throughout the former Soviet Union, where the dish has spread from the Central Asian republics.

In the kitchens of different peoples cooking mantiis different from the recipe of the test (different variants of yeast or bezdozhzhevoy) and minced meat (can consist of pork, lamb, beef with the addition of soy sauces, finely chopped or grated vegetables), by wrapping a piece of minced meat in a dough and tearing its edges, as well as a shape. Ready mantles are usually eaten with soy sauce, hot chilli sauce, butter or sour cream.

Recipe 1

In this case, the preparation of mantis is somewhat different from the traditional: shrimp are added to minced meat. Ingredients for 20-24 ready-made mantas:

  • 250 grams of minced pork (can be replaced with minced meat from chicken or turkey);
  • 10 medium shrimps (peeled and cut into small pieces);
  • 1 stem of green onion (finely chopped);
  • ¼ teaspoon of white pepper powder;
  • 1 teaspoon tea of ​​traditional rice Chinese wine Shaoxing (Shaoxing);
  • ½ teaspoon of tea;
  • ½ teaspoon of soy sauce;
  • ¼ teaspoon of sesame oil;
  • 2.5 cm of ginger root (grated on a fine grater);
  • dumpling dumpling.

Mix the ground pork, shrimp, slicedgreen onions, ginger and spices. Ready minced meat is set aside. Roll dough in circles, put a piece of filling in the center and fold it in half. Apply a small amount of water along the inner edge of the dough circle in order to better glue it together. Then the edges of the upper half of the circle are collected by folds on the lower half, pressing down, achieving a strong adhesion of the edges. The mantles are obtained in the form of a semicircle, the lower edge of which remains smooth, and the upper edge is folded. Prepare a steamer: water is poured into the lower section, parchment paper is placed on the bottom of each section with holes. Bring the water to a boil and wait for the formation of a couple of minutes. 10. To prepare the mantles for a couple will take about 25 minutes. Serve them hot, with black rice vinegar.

Recipe 2

In Thailand, the influence of Chinese cuisine is feltevery step. Preparation of manti according to this recipe will take only 50 minutes (30 minutes for preparation, 20 minutes for cooking). For 4-5 servings you will need ingredients:

  • 400 g chicken (can be replaced with turkey minced meat) or pork minced meat;
  • 6 shiitake mushrooms, cut into slices;
  • 3 chop the garlic with a knife;
  • 1 piece (the size of a finger) of ginger, tinder on a fine grater;
  • 3 onions, cut finely;
  • 2 tablespoons of fish soup;
  • 2 tablespoons soy sauce;
  • ½ teaspoon white pepper;
  • 1 egg;
  • dumpling dumpling.

for sauce:

  • ¼ cup soy sauce;
  • 1 teaspoonful of dark soy sauce;
  • 1 teaspoon of sesame oil;
  • 1 tablespoon fish sauce;
  • 2 teaspoons of tea sugar;
  • 1 lime (juice);
  • freshly cut chili;
  • ½ teaspoon of cayenne pepper;
  • dumpling dumpling.

Prepare the sauce by simply mixing in a bowl of allingredients. Then proceed to the filling: put the first 9 ingredients in the combine (but you can mix it in a bowl) and mix. Roll out the dough circles and spread on them stuffing. The edges of each mantle are fastened in the same way as described in recipe 1. Then, take hold of its upper edge, gently press it down so that it can "sit". Preparation of mantel and steaming, as described in recipe 1. Manties are served hot with sauce.

Recipe 3

In China, for more than 1000 years, they have eaten useful bamboo shoots. The recipe describes the preparation of manti with bamboo shoots and rice wine. Ingredients:

  • 300 g of ground beef;
  • 4 stems of green onions (cut finely);
  • 2 cloves garlic (pressed press);
  • ¼ cup bamboo shoots (pressed press);
  • 2 teaspoons of Chinese rice wine;
  • ¼ teaspoon white pepper;
  • ¾ teaspoon of tea sesame powder;
  • dumpling dumpling.

for sauce:

  • 1 cm of ginger root (finely chopped);
  • ¼ cup soy sauce;
  • 1 ½ tablespoons of white wine vinegar;
  • 3 teaspoons of sugar;
  • 1 table spoon of cilantro leaves (cut finely).

Mix in a bowl of minced meat, onion, garlic, bamboo,rice wine, white pepper and butter. Season with salt. Roll the dough out with circles and spread out into the middle of the stuffing. Staple the opposite sides not completely, leave some of the sides loose. Then they are pressed to the edge of the bottom, resulting in a rectangle with an edge of the fastened edge in the center. Formed four corners of the received envelope are connected in pairs - they remind the boat of such manta rays. Cooking them can be steamed, as described in recipe 1. Serve with the prepared sauce.