lean manti with potatoes
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Step 2:
Cut the pumpkin,
Step 3:
Carrot,
Step 4:
Pepper,
Step 5:
Squash,
Step 6:
Diced potatoes.
Step 7:
Mix vegetables and add spices.
Step 8:
Roll out the dough and make manti.Cook for about 35 minutes.
Step 9:
Since the basis of manta is dough, we get down to business with it. Ingredients for it will be a glass of water, sunflower oil, half a teaspoon of sugar, a little less than a teaspoon of salt. It is better to add flour, relying on your own eye. Sifting it is not a prerequisite.
Put the flour in a bowl. We mix salt with sugar to it, and then pour water, sunflower oil closes the queue. Mix and knead. If there is not enough density, add a little flour.
Cover the prepared dough and leave it in the refrigerator. Meanwhile, we turn to the filling, that is, to the vegetables. We wash them and cut them into separate cubes together. Mix the pieces of vegetables in one bowl and pour oil.
Fill the pan for the mantovarki with water and set it on the stove to warm up. In parallel, we take the dough out of the refrigerator and take up the molding of the shells. We select a moderate thickness. Too thin dough does not withstand cooking and cracks.
We spread the vegetable filling on the blanks, add salt. Having finished with this, we proceed to modeling, and then alternately lower the still raw lean manta rays into the mantovark. The dish will take from half an hour to 40 minutes for the dough to cook well on a hot steam. Open the windows in advance, weather permitting. There will be a lot of humid air.
Eat with any sauce to taste.
Put the flour in a bowl. We mix salt with sugar to it, and then pour water, sunflower oil closes the queue. Mix and knead. If there is not enough density, add a little flour.
Cover the prepared dough and leave it in the refrigerator. Meanwhile, we turn to the filling, that is, to the vegetables. We wash them and cut them into separate cubes together. Mix the pieces of vegetables in one bowl and pour oil.
Fill the pan for the mantovarki with water and set it on the stove to warm up. In parallel, we take the dough out of the refrigerator and take up the molding of the shells. We select a moderate thickness. Too thin dough does not withstand cooking and cracks.
We spread the vegetable filling on the blanks, add salt. Having finished with this, we proceed to modeling, and then alternately lower the still raw lean manta rays into the mantovark. The dish will take from half an hour to 40 minutes for the dough to cook well on a hot steam. Open the windows in advance, weather permitting. There will be a lot of humid air.
Eat with any sauce to taste.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Zucchini - 23 kcal/100g
- Pumpkin - 29 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dough for dumplings - 256 kcal/100g
- Dumpling dough - 234 kcal/100g
- Unleavened dough - 234 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
