How I make manti and cook them on an induction cooker in an aluminum cooker
Manty is a traditional dish of the peoples of Russia with Central Asian roots. We believe that this is a Tatar or Bashkir dish, because there are many inhabitants of these nationalities in the region. And my roommate in the hostel taught me how to cook manti as a student.
Manti recipe
Manty are essentially steamed large dumplings. Over the years, my family has developed this recipe:
1. For cooking, fatty mince is taken, to which a lot of finely chopped onions are added. Minced meat can be made from any meat, or from a mixture. We usually make veal with chicken at home. Mix the minced meat with onions and dilute with milk so that it is juicy. Salt, pepper and garlic, nothing else is needed.
2. The dough is made in the same way as for dumplings, only I always make it with milk, not water. That is, flour, milk, salt, egg. The proportions are such that the dough is tight.
3. I wrap manti in the form of rings, although there are dozens of ways to wrap them. It's easier and faster for me that way.
Cooking manti
For cooking manti, I had an old Soviet-made aluminum cooker. It consists of a lower pot, into which water is poured, and a removable part with four levels of perforated shelves for the product. Manti are placed on oiled shelves, water boils, steam rises, food is boiled.
But now we have moved to a new house, changed the kitchen appliances and now I have an induction cooker of the "Combustion" company, which is not intended for aluminum cookware, the cooker "does not see" it.
Having already glued the manti, I suddenly realized that I had nowhere to cook them - I have an aluminum manti cooker! But, like any Russian woman, I quickly found a way out - I took a medium pot for an induction cooker and put a removable part on it.
In principle, it worked out great. Only the diameter did not quite match and the system, in my opinion, turned out to be rather unstable. Nevertheless, everything worked out, and the family ate fresh manti with butter with pleasure.
This method helped me to use a 50-year-old mantle cooker on a 21st century stove.