363 60 минут 4 порции
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Ingredients for Manti"carrots"
Step by step instruction of cooking Manti"carrots"
Squeeze the juice way you want
For the dough, the flour is poured into a bowl slide and make it deeper. Bring carrot juice to boil, pour in center of flour
And quickly stir with a wooden spoon to juice and flour combined
Then knead the dough with your hands until smooth, cover with film and leave to rest for 2 hours at room temperature
In minced meat add chopped onion, salt, spices
For the preparation of "carrots" divide the dough into 8 equal parts.
While working with one part - the rest of the dough keep a closed wrap or a damp towel - it should not dry out
Make a ball and roll out each piece of dough into a circle about 6 cm in diameter. Cut the circle into 4 sectors.
Of these sectors of the carrots get a little later I was joined by 2 pieces of eight (the previous photo). Large "carrots" of all the test get 16, 32 small, respectively
Take a sector bend area
Spread the stuffing
Join the region
Rolled hand carrot on the table to smooth out the seam and get the correct form.
Put ready carrots on a greased pan in the steamer, seam side down and covered them with a damp cloth to not dry out. Also do "carrot" from the rest of the dough and filling.
Half of the carrots I sent for freezing. Before cooking do not thaw!
Cooked for a couple about 30 minutes.
Put on a plate and gently pierce with a toothpick or skewer in the top hole, insert a sprig of dill