Manty (master class)

Manty (master class)

Category: Dishes from cereals and flour products

Kitchen: uzbek

Ingredients
Flour (Makfa)	375 gr.
Egg	1 PC.
Water (with egg)	250 ml.
Salt	0.5 tsp
Filling:
Meat (beef in half with pork neck)	550 gr.
Onion	550 gr.
Potatoes (before peeling)	250 gr.
Zira (coarsely ground)	0.5 tsp
Ground black pepper	pinch
Salt	1 tsp

Cooking method

• You are probably very surprised at the strange amount of ingredients? In fact, there is nothing strange. Simply, I usually cook twice as much - for 60 pieces. And everything turns out quite logical: 750 - flour, a hundred kilos - meat, a hundred kilos - onions, etc. Here I give the amount of ingredients, calculated for exactly 30 pieces. Hence the strangeness. I weigh everything on the scales. Therefore, I have no idea how much flour, for example, will be in the glasses. But, if you follow this recipe, then the dough turns out, in my opinion, the most successful, without any additions and "subtractions".
• So the dough:
• We take a measuring container and break the egg there. Next, pour in water to the 250 ml mark. Add salt and stir with a regular whisk. Or, if there is no measuring cup, then we take a glass (250 ml), an egg there and pour water right to the very edges. Then carefully pour it into the dough bowl and stir it there and add salt. Then add flour and knead the dough in any way. I have a mixer with a hook doing it. Cover the dough with a plate or an inverted bowl and let it rest.
• Now the filling:
• Actually, according to all the rules, it would be desirable to cut the meat into small pieces. But I only do this if I have a good lamb, as they say: "Walk like that!" But for everyday manti, I pass the meat through a meat grinder with a large grate (holes 8 mm in diameter). It turns out very well, if you don't find fault. I never take purchased minced meat. NEVER! Next, cut the onion and potatoes into small cubes. I do this on an Alligator with a 6mm grid. By the way, 1: 1 onion with meat is the absolute minimum. Uzbeks take one and a half, or even twice as much meat. And such manti or samsa are the most delicious and juicy.
• 
• We mix all the prepared ingredients and get such a cute minced meat:
• 
• As you can see, there are very few potatoes in it, but our family loves manti with it more than just with meat. If you really don't want to add potatoes, replace them with the same amount of meat and onions (125 g each). Now we grease the sheets of the mantle with vegetable oil (you can use butter, if there is nothing to do). It is very convenient to wield a silicone brush. One-two and done!
• Yes, and also, you need to separately, pour a little rast into a saucer. oils - this will be our "dough". Now the coolest starts! Knead the dough lightly and divide into two parts. Put one back under the bowl, and roll the other into a large square layer (44x44 cm.) Don't be alarmed, it's not a whim, it's just this layer that gives 16 squares with sides of 11 cm.This is the most optimal, in my opinion, size. The darts are not too big or too small. Delicious, in short. Moreover, you don't even have to worry about the thickness of the dough. With this layout, it turns out exactly as it should. For the first time, you can use a simple pencil to mark the borders with crosses right on the table and drag the dough to them. As they dragged, cut into 16 squares.
• 
• Ask why 16? When is the recipe for 30 and not 32? I answer: what you see in the picture happened for the first time in 23 years of my "mantle" activity. Almost even square !!! Ha! Straight, as specially prepared for the photo shoot! Usually, a couple of corners are necessarily curves.And after cutting, they look like triangles, not squares. We take these two triangles, fold them into a square, slightly overlap each other, roll them with a rolling pin and get a wonderful 15th square. That's all the arithmetic. Now we put in a full tablespoon of the filling, it is no longer necessary that the dough is only slightly stretched when sculpting. And if it is completely free, then the minced meat needs to be added. It's even easier - cut the minced meat in the same way as the dough in half. Half - on one layer of dough, and distribute over the squares. The same is with the other half of the dough and minced meat.
• 
• And according to the standard scheme, we form a mantle.
• 
• We do not fasten any seams tightly. As collected, so collected. Let there be open spaces. When all the mantas were blinded, we take our saucer of butter and, having dipped the mantle into it with a belly, we send it to the mantis. The distance between mantas is 1-1.5 cm.
• 
• While we are sculpting the last manty, we have water in a saucepan. I pour water at a third of the height. Cook the manti for 45 minutes, regardless of whether we have ground meat or cut into pieces. We keep the first five minutes on maximum heat so that the steam builds up quickly. Then we reduce the heat to slightly above average so that it boils well. And one more moment, after the expiration of time, the water from the mantle must be drained so that it does not steam anymore. Manti is easiest to get if you first sprinkle them with cold water (lightly, of course). This is done so that the dough "grabs", because it is very steamed and tender immediately after boiling. Or you can just take out the wire rack and leave it to "breathe" for a couple of minutes, the dough will become stronger. Never remove manti with a spatula, so as not to cut off the "pumppas" on the belly. All the juice will then flow out. Better this way: in order not to burn yourself, you need to dip your fingers in cold water, take the mantle with both hands by the corners and lift it vertically. Then our pumpkin will be freed from the hole, not damaged. Then do with your manti as you like, you can spread it with butter or sour cream, they are delicious in any way.
• UV! Like, she wrote everything. Bon Appetit!
• 

The dish is designed for

30 pieces

Time for preparing:

From the start of cooking to serving - 2 hours.

Note

Tired of reading, huh? I know! But I wanted you, especially if you have never cooked manti in your life, not to have a single misfire. Then the manti will be a joy. I really hope that I have not tried in vain!
P.S. I almost forgot! As for the salt in the filling ... I have fine sea salt, you need this 1 tsp with a slide. If you have, for example, Extra, then make the hat a little smaller, but nevertheless, it should remain. In the filling without potatoes, salt is needed even a little less.

The dough intended for rolling out is prepared differently, it should be denser. Otherwise, you cannot run it through the rollers, it will be like a rag.
I am doing this:
flour - 400 g
1 egg + water = total liquid level - up to the 200 ml mark.
salt - 0.5 tsp.
Rast. oil - 1 tbsp. the spoon.
The dough turns out to be straight hard (it is difficult to knead it by hand, it is better to use a kneader), but it is ideal for a machine, and does not break during cooking.
My dough roller has 6 levels of thickness, 6 is the thickest dough. Kata: 6-4-2.



MANTY - large dumplings stuffed with minced lamb with lots of onion and steamed; a traditional dish of Central Asian cuisine.

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Lena, thank you for such a detailed master class. Although I am also with great experience in mantis, it was interesting to read. We almost also make manti, sculpt and roll it out a little differently.

How detailed and detailed everything is!
That's it, you need to buy a mantle steamer

[Linen]

LinenI'm just culture shocked! SO everything is clearly and deliciously written - you can immediately see it, cook with love !!!!!!! : girl_love: I really wanted to eat, although I had a hearty lunch an hour and a half ago.

How detailed and detailed everything is!
That's it, you need to buy a mantle steamer

Is there no multicooker in the house? In my insert-double boiler there is, for two two bookmarks - just to eat bully (well, just in case, I suggest it - it might come in handy)

Never heard of spraying with cold water, how does it affect reaching? I planned dumplings for tomorrow, but apparently we need to make manti to check
I used to make only meat and onions stuffing (a lot), until my husband's friends told me something pervert (90s, you know). Before that, I did not know that you can dilute meat with something else. Now I can do it with pumpkin and zucchini and cabbage ...

Is there no multicooker in the house? In my insert-double boiler there is, for two two bookmarks - just to eat bully (well, just in case, I suggest it - it might come in handy)

For two and one bookmark is enough

Is there no multicooker in the house?

The most delicious manti was eaten from the mantis, in Alma-Ata. But I don't argue, it's not about the dishes
But in my multicooker, the insert is located at the very bottom, here in Panasonic 18 - it was another matter.

I want to say a big thank you to everyone! For the support, help in creating the recipe, pleasant personal messages and thanks! I am very, very pleased! Not in vain, then I tried! Believe it or not, I fiddled with this nonsense for several hours. I'll write-erase-rewrite ... I was hanging out here and there information, as if I collected puzzles, damn it. Already got out completely. During this time, you would not only have time to cook the manti, but also eat them, digest them and get hungry again! I can't see them anymore! And I still have to sculpt the second batch, yesterday I made only 30 pieces. As many more are waiting ... bastards!

The most delicious manti was eaten from the mantle, in Alma-Ata. But I don't argue, it's not about the dishes
But in my multicooker, the insert is located at the very bottom, here in Panasonic 18 - it was another matter.

I haven't tried it in the cartoon, you know, the amount is not right. But in a double boiler it turns out pretty well. At the top, however, the dough is slightly more elastic, but nevertheless ready.

Never heard of spraying with cold water, how does it affect reaching? I planned dumplings for tomorrow, but apparently we need to make manti to check
I used to make only meat and onions stuffing (a lot), until my husband's friends told me something pervert (90s, you know). Before that, I did not know that you can dilute meat with something else. Now I can do it with pumpkin and zucchini and cabbage ...

For two and one bookmark is enough

Tatyan, on the water: immediately after boiling, the dough is very steamed and tender. And our task is to get the mantis without damage, it is impossible with a spatula. You need to give the test, how to say it, "grab" or something. So it grabs quickly from cold water, and it is desirable that it also hit the grate. Then everything happens much easier. But you don't need to splash, but just take out the grate and let it stand for a couple of minutes, breathe. The dough becomes stronger. I am quite scrupulous about this issue. I am sorry to lose precious juice. Otherwise, why bother with manti at all, you can cook dumplings or even "Khanum". Isn't it? Listen, you are from Kazakhstan, right? I wanted to ask everything, but in my opinion mantas are pronounced like manta rays, right? Or I'm wrong. I just heard it a few times, so I ask.

I'll try with water. I did let the mantas breathe. And they say yes, more often than not. I, personally, very, very rarely hear mantas.

It's wonderful that such a detailed recipe, I will definitely cook!

I'll try with water. I did let the mantas breathe. And they say yes, more often than not. I, personally, very, very rarely hear mantas.

My mom lets me breathe too. Although ... Maybe it was she who taught to spray with water. She is my chef. I don't remember, it was so long ago ... I just do it stupidly on the knurled one. At the expense of pronunciation, manta is closer to me, of course, according to the Tashkent habit.Actually, it's not about stress, is it? And in CONTENT!

Very tasty written! And instead of potatoes, it is better to add pumpkin.

[Linen]

LinenI'm just culture shocked! SO everything is clearly and deliciously written - you can immediately see it, cook with love !!!!!!! : girl_love: I really wanted to eat, although I had a hearty lunch an hour and a half ago. : oops: Is there no multicooker in the house? In my insert-double boiler there is, for two two bookmarks - just to eat bully (well, just in case, I suggest it - it might come in handy)

Tanyusha, thank you for your pleasant review!

Thanks for the recipe. Bookmarked it.

Very tasty written! And instead of potatoes, it is better to add pumpkin.

Thank you! Yes, there is such space for imagination! You can do anything with anything. For example, potatoes + onions + sorrel and a piece of butter in each mantyshka. They are awesome!

Thanks for the master class! And I still can't add! I make round ones with an open middle! Now I'll try it!

Thanks for the recipe. Bookmarked it.

To your health, Irish!

[Giraffe]

The most delicious manti was eaten from the mantis, in Alma-Ata. But I don't argue, it's not about the dishes
But in my multicooker, the insert is located at the very bottom, here in Panasonic 18 - it was another matter.

And I am in Kazakhstan! And the most delicious ones are with the addition of pumpkin. The godfather also cooks the sisters, they have lived half their lives in Uzbekistan, but I have them, some kind of dough is tough and tasteless. (Although they have a mantle)
And if I have the cheapest multi Polaris (which, by the way, I'm going to change - thanks for the advice on inserting - now I will choose more carefully!) Mantis or a double boiler
I also wanted to ask - in Kazakhstan, they served some wonderful gravy-dipping sauce for mantas, I remember that it was reddish in color (like) -Giraffe, can you tell me?

Thanks for the master class! And I still can't add! I make round ones with an open middle! Now I'll try it!

If it is more convenient for you to make round ones, then do so. It's just that everything in this recipe is designed for a certain size, amount and thickness of the dough. So that it turns out without leftovers, you know? In exactly and dough and fillings. And I don't even know what to do with round ones

[Giraffe]

And I am in Kazakhstan! And the most delicious ones are with the addition of pumpkin. The godfather also cooks the sisters, they have lived half their lives in Uzbekistan, but I have them, some kind of dough is tough and tasteless. (Although they have a mantle)
And if I have the cheapest multi Polaris (which, by the way, I'm going to change - thanks for the advice on inserting - now I will choose more carefully!) Mantis or a double boiler
I also wanted to ask - in Kazakhstan, they served some wonderful gravy-dipping sauce for mantas, I remember that it was reddish in color (like) -Giraffecan you tell me?

Tan, so you can screw up anything you want, regardless of the region. The recipes are just different for everyone. After all, everyone adapts to his own taste. And the dough is different for everyone, and there is no one fundamental recipe, so that everyone should cook it this way and no other way. As they say, everything is at the discretion of the chef.

Tan, so you can screw up anything you want, regardless of the region.

No, well, this is understandable, but yours are straight NOW WOULD BREAK !!!!!!! : girl_love: And on Saturday I will do

My neighbor from Kazakhstan prepares amazing manti with pumpkin. She taught me too. She pours the manti with hot ghee mixed with dry sweet red pepper.

My neighbor from Kazakhstan prepares amazing manti with pumpkin. She taught me too. She pours the manti with hot ghee mixed with dry sweet red pepper.

I also really love manti with pumpkin, but it became problematic to buy a good ripe pumpkin. Seemingly beautiful, orange, but if you try - grass is grass. It's even a pity to spend time on such manty.

Nice master class.
True, my manti turns out to be larger.The source side is somewhere around 15 * 15. In the same mantel as here, 11 pieces per pallet. And I also put a slice on top of each filling. I put butter. By eye, about half the soldier's norm, that is, g by 10. This is not here, apparently.
And with potatoes - an interesting idea. I did it with pumpkin, with carrots, but not with potatoes. Need to try. Thank you.

No, well, this is understandable, but yours are straight NOW WOULD BREAK !!!!!!! : girl_love: And on Saturday I will do

Duc, let's go, godfather! Why go there?

Lenochka, how grateful I am to you for the master class on mants. I always dreamed of learning how to pinch manti the way you show it. Thank you very much, I will bookmark it, but I will definitely cook. I have two Perm inhabitants in my family - a husband and a daughter-in-law, so dumplings and manti are in use with us.

Lenochka, how grateful I am to you for the master class on mants. I always dreamed of learning how to pinch manti the way you show it. Thank you very much, I will bookmark it, but I will definitely cook. I have two Perm inhabitants in my family - a husband and a daughter-in-law, so dumplings and manti are in use with us.

Natalia, to your health! I am very pleased! I wish you every success in preparing manti!

The master is a super class! I also make manti, I also pinch with a rose. I can recommend the sauce for them: mix sour cream and mayonnaise in equal proportions, then finely chop the herbs (parsley and dill) to taste, rub the cucumber (necessarily) salted or fresh and squeeze the juice a little, garlic to taste, rub the cheese for an amateur (I am very love). Mix everything, serve separately in a bowl to ready-made mantas. Well, very tasty sauce !!!!!!

Nice master class.
True, my manti turns out to be larger. The source side is somewhere around 15 * 15. In the same mantel as here, 11 pieces per pallet. And I also put a slice on top of each filling. I put butter. By eye, about half the soldier's norm, that is, g by 10. This is not here, apparently.
And with potatoes - an interesting idea. I did it with pumpkin, with carrots, but not with potatoes. Need to try. Thank you.

Well, I'm all for it! A large piece and the mouth rejoices! For half my life I sculpted microscopic figurines to put them whole in my mouth. And for what, one wonders? For beauty? Or for everyone to praise, what kind of hardworking Maya bee I am? She spat in the end and began to do more. And I don't add butter, I have a pork neck in the filling, and it's quite fat. But in a lean filling, butter goes the only way!

What a wonderful master class, thank you. We also very often cook manti with different fillings, just meat with onions, pumpkin, potatoes and cabbage, it always turns out very tasty. I want to share a little secret, it often happens that the mantle dough darkens a little after boiling, so that this does not happen, you need to add a little vinegar to the water when kneading the dough. I also really like to make soy sauce with garlic, vinegar and hot pepper for them. Maybe someone will come in handy

My neighbor is sure to fry onions. And she says mants.

[Giraffe]

And I am in Kazakhstan!
I also wanted to ask - in Kazakhstan, they served some wonderful gravy-dipping sauce for mantas, I remember that it was reddish in color (like) -Giraffe, can you tell me?

If it is reddish in color, then it can be mayonnaise + ketchup, sour cream + ketchup, sour cream (mayonnaise) + oil infused with a mixture of peppers. And we also sell some very spicy Chinese mixture, so you need to add a gram of it to sour cream. I haven't bought it for 100 years
I also made mayonnaise + soy sauce + garlic. Now I have replaced mayonnaise with sour cream. In general, you can serve any sauce you like with them.

The master is a super class! I also make manti, I also pinch with a rose. I can recommend the sauce for them: mix sour cream and mayonnaise in equal proportions, then finely chop the herbs (parsley and dill) to taste, rub the cucumber (necessarily) salted or fresh and squeeze the juice a little, garlic to taste, rub the cheese for an amateur (I am very love). Mix everything, serve separately in a bowl to ready-made mantas. Well, very tasty sauce !!!!!!

Olesenkaaaaa! Mercy! I don't want to cook anymore today! H-I-H-A-CH-UUUUUUUU! What a delicious sauce, straight drooling! Damn, what a zhist! Send husband chtol to the store ...

and my favorite sauce: mayonnaise + sour cream + grated pickled cucumber + small red onion.eat your mind

[Giraffe]

I also wanted to ask - in Kazakhstan, they served some wonderful gravy-dipping sauce for mantas, I remember that it was reddish in color (like) -Giraffecan you tell me?
[/ quote]
The cafe usually serves ketchup with garlic and herbs (cilantro, dill). There is also such an option, I call it "Korean jam" - pour red pepper into a bowl, fill it with accumulating vegetable oil, the pepper should sizzle, add garlic, a little vinegar and soy sauce. Very tasty, but very spicy. I also use it as an additive to lagman.

Well, since such a dexterous lure has gone, tell me which part of the lamb is better to take on the cops ?! We sell a pelvis with large ribs. often, scapula! Or chopped into small pieces, where there are more bones than meat ... What to look for? So I wanted to make a hotz on the weekend!

[Elena]

Elena, everything is very beautiful and correctly painted-showed, well done! We also sculpt mantis like that.

Is it possible to cook for future use and freeze as dumplings of manty or not?

Lenusik, you really are a Maya bee :) what work has to be done, to do, to photograph and explain everything in detail: hi: Thank you a million times

[Linen]

Is it possible to cook for future use and freeze as dumplings of manty or not?

I have frozen, just as tasty
Linen, you wrote so cool about everything. We also love to crackle manti. I brought my mantle cooker from Fergana a hundred years ago. I also like to add potatoes and more onions. Of course cut is tastier, but it takes so long to plan. I read it and also wanted to cook it. Probably I'll do it in a meat grinder

Is it possible to cook for future use and freeze as dumplings of manty or not?

Of course you can, only you need to cook a little longer.

Well, since such a dexterous lure has gone, tell me which part of the lamb is better to take on the cops ?! We sell a pelvis with large ribs. often, scapula! Or chopped into small pieces, where there are more bones than meat ... What to look for? So I wanted to make a hotz on the weekend!

Feel free to take the scapula or front leg! They are the softest, juiciest and not a lot of fat in them. Cool, in short. Put the bones in the broth. Cook literally in one liter of water. It will turn out, approximately, half a liter of super-duper, rich broth for the same manta rays. It is practically impossible to find a large piece of meat without bones in lamb. Hind leg, maybe. But it's better to bake it whole. It is not suitable for pilaf, manti or samsa. Harsh and dryish. It just needs a different way of cooking, where it will "sparkle" with its colors and become an excellent dish to taste.

How detailed and detailed everything is!
That's it, you need to buy a mantle steamer

And that in an ordinary steamer or in a multicooker they cannot be cooked?

What a wonderful master class, thank you. We also very often cook manti with different fillings, just meat with onions, pumpkin, potatoes and cabbage, it always turns out very tasty. I want to share a little secret, it often happens that the mantas dough darkens a little after boiling, so that this does not happen, you need to add a little vinegar to the water when kneading the dough. I also really like to make soy sauce with garlic, vinegar and hot pepper for them. Maybe someone will come in handy

Look, I’m not in the know about vinegar. But, roughly, I can imagine what you mean. I don’t know about you in Kazakhstan, but in Tashkent, at the time when I lived there, it was very difficult to get “white” flour. Usually, they sold some kind of hell, not flour, grayish and like sand. Here she really got dark. But there was also such, Akhangaran - snow-white, awesome flour, but it was taken out only by great pull. We bought it in bags. So, when my husband and I moved to Moscow, an odd story happened to me with this damn flour. Flooded into the boutiques behind her, dear. But here you will not see flour (in Tashkent it is in ordinary plastic bags), here it is in paper packages.Well, out of habit, I got to the bottom of the saleswoman (damn, shame still makes out), tell me, I say, is your flour white or what? ... And she looks at me like an idiot and says: - You see, it is written: "Top grade." And I think, what difference does it make to me that you have written here, there is also a lot of things written on the fence ... and I say: - Yes, I understand, but is it white, or is it at least a little gray? The man looks at me (I can’t even describe the look) and very gently, as if talking to a degenerate who has just discharged from the Durka, says: - Yes, honey, she’s white, take it, you won’t regret it! Later, after living for some time in Moscow, I realized that if it says "premium", then it will be white. And it does not darken during cooking, thank God. But vinegar, for every fireman, I'll keep in mind. And thanks for the sauce.

And that in an ordinary steamer or in a multicooker they cannot be cooked?

Why not? Can. It's just that a little will fit into the cartoon. And in a double boiler, I already wrote, they cook quite normally.

Lenaaaa !!!!!
This is unrealistically delicious !!! (Where is the smiley face with puddles of flowing saliva?) Now I understand why there have already been three pages in a couple of hours!
And so everything was painted in detail, and photographed, smart girl
I have never done a man at all, now at least I will know how)))
Although I am now irresistibly drawn to Alekseevskaya
Threat and what exactly did you knead the dough in, what kind of machine do you have?

and in what exactly did you knead the dough, what kind of machine do you have?

Here's an interesting way:
Dumplings dough in 21 seconds, no kneading

Here's an interesting way:
Dumplings dough in 21 seconds, no kneading

Thank you, Ol, I'll keep it in mind.

Lenaaaa !!!!!
This is unrealistically delicious !!! (Where is the smiley face with puddles of flowing saliva?) Now I understand why there have already been three pages in a couple of hours!
And so everything was painted in detail, and photographed, smart girl
I have never done a man at all, now at least I will know how)))
Although I am now irresistibly drawn to Alekseevskaya
Threat and what exactly did you knead the dough in, what kind of machine do you have?

Bah, all familiar faces! Lizun, hello! Nice to see you here. My unit is Bork E800. Where am I without Borchik! Without it, I would not have done it, I can not stand manually kneading the dough. For you, then I will make a special manty. Only I need to recover, I can't get rid of the gripper. Second relapse in a month. Old age or what? Yesterday I mastered only 30 pieces of manti and crawled out of the kitchen. Today the second part of the Marlezon ballet was. Thank God I did it. As soon as I get okay, I will definitely whistle!

Is it possible to cook and freeze manti dumplings for future use or not?

Yes, I think nothing will happen to them. Just freeze it on the board first so that it doesn't stick together, and then put it in a bag and let it roll around. But not very long. As far as I know, no more than a month is stored without losing the quality of the test. Then in a mantle or a double boiler, greasing, of course, and the grate and, dipping the mantle in oil, cook as in the recipe. They will defrost in a matter of minutes. There is no need to change the time.

Lenus, let's get well soon!
And the next time we have to do them together, so that under your careful guidance and supervision I try it myself, okay?

Thank you, Ol, I'll keep it in mind.

In our family we always prepare manti for a holiday (we served in Kazakhstan). Last year I changed my old aluminum mantle for a beautiful one made of good stainless steel. And the amount that is included in my MV and SLE is small when guests.
Here I read very tasty sauces. I'll take it to your bookmarks.

[Elena]

Lenus, let's get well soon!
And the next time we have to do them together, so that under your careful guidance and supervision I try it myself, okay?

Lizaveta, you have nothing else to do while visiting? And how will I look into my own eyes later? Well, so be it, if you really want to, I can plow you too.

In our family we always prepare manti for a holiday (we served in Kazakhstan). Last year I changed my old aluminum mantle for a beautiful one made of good stainless steel. And the amount that is included in my MV and SLE is small when guests.
Here I read very tasty sauces. I'll take it to your bookmarks.

Duc in the cartoon there are not enough of them for myself, and then the guests have come! They can't stay at home, they run after manta rays!

Elena, everything is very beautiful and correctly painted, shown, well done! We also sculpt mantis.

Thank you, Vasilika!

and my favorite sauce: mayonnaise + sour cream + grated pickled cucumber + small red onion. eat your mind

Lyudochka, I will keep in mind. Sounds delicious! Thank you!

Lenusik, you really are a Maya bee :) what kind of work has to be done, - to do, photograph and explain everything in detail: hi: Thank you a million times

To your health, Tanyushkin! Let's cook, too, then stand on a chair and tell me what happened!

I froze, just as tasty
Linen, you wrote so cool about everything. We also love to crackle manti. I brought my mantle cooker from Fergana, a hundred years ago. I also like to add potatoes and more onions. Of course cut is tastier, but it takes so long to plan. I read it and also wanted to cook it. Probably I'll do it in a meat grinder

Yes, of course, Laris. It would be because of what to steam. This does not particularly affect the taste, and if you do not show off in front of anyone, then you can use a meat grinder. Only, of course, on a large! Petty is absolutely arrogance!

You can do that even in a meat grinder. Only, of course, on a large! Petty is absolutely arrogance!

And in my meat grinder there is a special grill for meat for manti, there are oblong holes measuring 1x 0.5 cm. That's what you need!