Manpar at home
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Manpar is ranty, dumplings of unleavened dough cooked in a rich meat sauce-waj's with vegetables. Very common in Central Asia the dish. You can call it a version of lagman when the noodles pull no need. Delicious, hearty and flavorful. I sometimes cook it so it's easier at home.
for 8th of Marchfor birthdayfor 23rd of Februaryfor Valentine's Day
Ingredients for Manpar at home
- Dough dumplings - to taste
- Beef - 500 g
- Onion - 1 piece
- Potatoes - 2 PCs
- Carrots - 2 PCs
- Radish - 1 piece
- Jusy - 4 tbsp
- Vegetable oil - 3 tbsp.
- Tomato paste - 3 tbsp.
- Sugar - 1 tsp.
- Salt - to taste
- Vinegar - 2 tbsp
- Coriander - 1 tsp.
- Black pepper - to taste
- Peppers red hot chilli - to taste
- Greens - to taste
Step by step instruction of cooking Manpar at home
Meat cut small cubes and fry in hot oil in a deep skillet, a cauldron or wok. Utensils should be spacious and thick-walled.
Shinkovanny add onion, fry until gold. Add the tomato paste, to warm up. Pour the broth ( boiling water) – two liters at the time. Leave to cook on slow fire until almost cooked meat.
Root vegetables peel and cut. Potato cubes are larger, and the carrots and radish – smaller. Dipped in the broth the potatoes and cook until soft, then add the carrots.
The last to lay the radish and jusi. Here I jusa not met, but in Transbaikalia grows wild onion manger similar to jusi. I have it salted and frozen. And I often use. In the absence of such exotic herbs put green onion and garlic to taste. After boiling, add salt to taste and add brown rice vinegar. Or a simple 6% table. And a little sugar.
Fresh dough, mix the egg a little softer than the dumplings, roll into a sausage, flattening it out and gather the dough into small pieces. In the classic version, manpur cooked separately, ready oiled and when serving put in a deep Cup and pour sauce wagu. Yes, put on top the sliced eggs.
And at home is possible and easier I roll, manpur directly into the broth and cook all together for a couple of minutes. Run, manbar chopped greens, celery, parsley, cilantro, pour sugarstring pepper and coriander seeds and let stand, covered 15 minutes.
To serve, manpur hot in deep bowls or CES. Manpar on the first or second is not divided, so just adjust thickness to your preference. And let you be delicious!