Description
Manta rays one of the favorite dishes. If I go to a cafe or restaurant Asian cuisine, nepremenno take a sample of 3 manta. But... the most delicious dumplings are those made myself ))
Ingredients
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Dough dumplings
1 kg
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Lamb
2 kg
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Onion
2 kg
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Black pepper
2 Tbsp
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Salt
2 Tbsp
Cooking
The dough used a ready dumpling. the most simple, flour, water salt.
The most interesting is the preparation of meat for toppings, not specifically use the word the stuffing exclusively hand made, minced meat and onions. I bought the lamb, hatchback, 2.5 -2.3 kg, it turns pure meat 2 kg bone in lamb small.
My trick is simple, freeze the meat the night before. Get in the morning or 4-5 hours before guests arrive. Meat is left to move naturally. It should not be hard and not soft, melted, or fail to cut into a beautiful polosochki.
Cut all the meat, trying their best to do the stripes that could not cut it make cubes.
Then add the onions. "secret 2" the bow must be exactly the same weight as meat. onions are a must!!! cut into half rings, there's no need to push or throw to the grinder, it is necessary to preserve the juice. dobavlaet salt and ground black pepper to taste.
Process modeling
The result
Cook dumplings in Montevarchi, 40 minutes after boiling water. be sure to dip the lower part of the mantle in olive or sunflower oil in order to prevent their adhesion to Montevarchi (or a double boiler).
The results of our labors. Bon appetit!
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