Composition / ingredients
Step-by-step cooking
Step 1:
How to make lazy manta rays? Prepare all the necessary ingredients for the filling and for the dough. In order not to mess around for a long time, you can use the finished dough. Wash the vegetables and herbs well, dry them, and peel the vegetables. Wash the egg and dry it with a napkin. Minced meat, if required, defrost in advance. Take refined vegetable oil.
Step 2:
In a dough bowl, break an egg, add water and vegetable oil.
Step 3:
Mix well and beat the resulting emulsion a little with a whisk. Add salt to taste.
Step 4:
Gradually add the sifted flour to the emulsion and knead the dough. Keep in mind that you may have more or less flour - focus on the consistency of the dough.
Step 5:
The dough should be soft and elastic.
Step 6:
Wrap the dough in clingfilm and leave for half an hour at room temperature.
Step 7:
In the minced meat, grate the onion on a coarse grater and garlic on a fine grater. If you are making minced meat with a meat grinder, twist the onion and garlic in a meat grinder.
Step 8:
Add water to the minced meat with onion and garlic.
Step 9:
Chop the greens. Add paprika, coriander and chopped herbs to the minced meat.
Step 10:
Knead the minced meat well with your hands so that it becomes viscous.
Step 11:
Dust the table with flour and roll out the dough thinly on it. The shape of the rolled dough should be rectangular.
Step 12:
Apply an even layer of minced meat to the dough.
Step 13:
Rub the peeled carrots directly on the minced meat, in an even layer. Instead of carrots, you can take potatoes, it's also delicious.
Step 14:
Twist the dough with minced meat into a tight roll.
Step 15:
In the process of twisting, wrap the edge so that the juice does not flow out of the roll when baking. Pinch the joint of the roll well.
Step 16:
Put the lazy manta rays in the bowl of the steamer (or multivarki, or mantyshnitsa) as shown in the photo.
Step 17:
Steam the khanum for about 45 minutes. The time depends on the technique used.
Step 18:
Brush the finished lazy mantas liberally with butter.
Step 19:
Serve the dish hot with sour cream.
Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
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.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Paprika - 289 kcal/100g
- Chicken egg - 80 kcal/100g
- Ground coriander - 25 kcal/100g
