Manta rays in a steamer for a couple

Delicious, from the usual products, for dinner for the whole family! Manta rays in a steamer for a couple — when there is no mantovarki. It is very convenient, you can cook many portions in a steamer at once. Steamed mantas are much healthier because less oil is used. Vitamins and useful substances are also preserved.

katushafin

Recipe author

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Composition / ingredients

servings:

For dough:

Flour

Eggs

Water

0.5

Salt

to taste

For filling:

Minced meat

400

Onion

Pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 9 g

Fats 43 % 16 g

Carbohydrates 32 % 12 g

234 kcal

GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make manta rays in a steamer for a couple? Prepare the products. As a filling, I use minced beef. Ideally, it should be mutton, and not rolled on a meat grinder, but chopped with a knife. There should be a lot of onions, manta rays from this will be juicy.
Step 2:
Knead the dough from flour, eggs and water. Let the dough lie for half an hour, during which time the gluten contained in the flour will swell, and the dough will become more elastic. Do not neglect this step. The dough becomes an order of magnitude better, and it is much easier to work with it. At the end of the kneading, I beat the dough on the table, throwing a lump on the surface with force, this also has a good effect on its properties.
Step 3:
While the dough is resting, prepare the stuffing. Finely chop the onion. I rub it on a coarse grater. Put the onion to the meat. Add salt, add spices to the minced meat, then knead it well.
Step 4:
Roll out the rested dough on the table, sprinkled with flour, into a square layer. Don't make it too thin, there will be a lot of meat, the dough may break.
Step 5:
Cut the layer into squares of about 8*8 cm. I do it with a pizza knife, very convenient.
Step 6:
Put a lump of minced meat on each square. Do not spare the fillings, manti are not dumplings)
Step 7:
Seal the manti. I sculpt as follows. I connect the opposite corners of the square to the center. The resulting holes are pinched.
Step 8:
It remains to connect the adjacent corners - and our mant is ready!
Step 9:
So that the manta rays do not stick to the bowl of the steamer, each manta ray must be lubricated with vegetable oil from below. To do this, take a saucer and pour a little oil on it. Before you put the mantle, gently swipe its bottom over the saucer. Leave a distance between the manta rays, otherwise they may stick together. Cook the manti for 45-50 minutes.

Traditionally, mantas are made with meat filling, but there are options with potatoes, pumpkin, and zucchini.
Sour cream, tomato sauce, yogurt or yogurt are well suited as a sauce.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.