Frozen manta rays in a slow cooker

Manty is a Central Asian alternative to classic dumplings, but they are prepared a little differently. Unlike the Russian alternative, large and specially rolled mantas can only be steamed. In this form, they will fully reveal their taste, preserve their integrity, and the dough will turn out dense and not softened.

Manta rays do not require defrosting before cooking, which significantly reduces the total working time and waiting for lunch. Pour water into the bowl of the slow cooker. Its amount may vary depending on the design of the bowl, the main thing is that the water does not reach the bottom of the steamer mesh and does not touch the dough blanks.

Pour cold water and immediately install a steamer. We spread the frozen manta rays on the grid so that they do not touch each other. The possibility of free movement of steam between them will ensure uniform cooking on each side and eliminate their sticking together.

No preliminary preparation is required, the bowl of the slow cooker is immediately closed. We set the cooking mode for a couple, we set the timer for 30 minutes, this time will be enough for the manta rays to be completely cooked inside, but outside they remain intact, beautiful and dense.

As soon as the beep sounds, we open the lid and put the manta rays on a plate. At this stage, you do not need to wait and leave the finished dish under the lid. The fact is that from contact with hot steam, the cooking process will continue even with the program turned off and mantas may lose their taste and consistency.

We wash the greens with running water, dry them well. You can, if desired, finely chop the greens. We spread the mantas on plates, add a piece of butter, decorate with herbs and serve to the table. If desired, the dish can be supplemented with any sauce, it can be sour cream, tomato sauce or any other - depending on personal taste preferences.

Bon appetit!