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How to cook delicious manti. How to cook real manti. Hearty meat fillings
For the test:
Chicken egg - 1 piece;
flour - 1 glass;
water - 1 glass;
salt - ½ teaspoon.
For filling:
Meat - 300 grams;
pumpkin - 100 grams;
onion- 1 piece;
salt, cumin - to taste.
Preparation:
1. First you need to prepare the meat. Cut it into small cubes.
2. Grind the pumpkin with a grater. If the pulp is too juicy and ripe, squeeze it out properly.
3. Wash and peel the onion and chop into squares. Stir meat with vegetables and season with salt and spices.
4. For the dough, break an egg and mix it with salt, then beat. Add water with sifted flour. Roll out the product very thinly and cut the circles out of it with a glass.
5. Put the filling in the middle of the workpiece and first fix the opposite ends of the manti. Then form an envelope and secure the side ponytails.
6. Lubricate the steamer a little. butter... Put the manti in it and steam for 20 minutes.
Interesting!
It is best to serve such manti on the table with vinegar sauce or sour cream.
Manty with pumpkin and potatoes
Manty with pumpkin and potatoes will appeal to people who do not like to eat meat. Even a novice culinary specialist can cope with the preparation of such an unusual second course, because there is nothing complicated in the recipe.
Ingredients:
For the test:
Warm water - 1 glass;
wheat flour - 3 cups;
chicken egg - 2 pieces;
salt - ½ teaspoon.
For filling:
Potatoes - 3 pieces;
pumpkin - 500 grams;
onion - 1 piece;
ground black pepper - 1 teaspoon;
zira - 2 teaspoons.
Preparation:
1. Thoroughly wash the pumpkin, peel and remove the seeds. Chop into medium cubes and place in a deep bowl.
2. Wash, peel and chop potatoes in the same way as pumpkin. Peel the onion and chop coarsely. Mix pumpkin, onion and potatoes.
3. Sprinkle vegetables with salt and spices. Mix everything well and let stand for a while. You can add some sunflower oil.
4. For dough, pour wheat flour into a suitable dish, form a hole in the center and add water. Drive eggs into the product and bring until smooth. Let the dough stand for 20 minutes.
5. Fill the compartment of the cooker with liquid and send it to the stove.
6. Ready dough cut into pieces, gently roll out and cut into squares. Put the prepared filling in the middle.
7. Fasten the manti with your hands as shown in the photo.
8. Send them to a cooker, sprinkle with liquid and wait to boil. Then cook for 40 minutes.
On a note!
The more onions you add to the filling, the more juicy it will turn out.
Uzbek manti
A step-by-step recipe for making Uzbek manti with meat is considered one of the best, because ready meal comes out incredibly satisfying and juicy. For a better understanding of the features of cooking, the process goes with a photo.
Ingredients:
For the test:
Wheat flour - 500 grams;
water - 1 glass;
table vinegar (9% - 1 tablespoon;
refined oil - 1 tablespoon;
chicken egg - 1 piece;
salt - 1 teaspoon.
For filling:
Mixed minced meat - 1 kilogram;
water - ½ glass;
onions - 500 grams;
salt - 1 teaspoon;
pepper mixture - 1 teaspoon.
Preparation:
1. For the dough, sift the flour, beat in an egg and add salt. Add warm water, oil and vinegar. Mix everything well to get an elastic product. Set aside.
2. Pass the meat or minced meat through a meat grinder along with the peeled onions. Pour water over the mixture, add salt and pepper. Mix everything well.
3. As soon as the dough comes up, cut out circles with a diameter of about 10 centimeters. Put the filling in the center, and then form the manti with your hands.
4. Steam manti. It will take 40 minutes.
Interesting!
Uzbek manti goes well with tomato sauce.
Manty with potatoes
Everyone is already accustomed to the fact that manti is prepared according to traditional step-by-step cooking recipes with meat. But this method with a photo will allow you to make this dish with a potato filling. It will turn out very tasty too.
Ingredients:
Water - 250 grams;
flour - 550 grams;
salt and pepper to taste;
chicken egg - 1 piece;
potatoes - 300 grams;
onion - 1 piece;
butter - 50 grams.
Preparation:
1. Pour the water into a deep bowl and break the egg there. Beat with a whisk. Add salt as desired.
2. Add the sifted flour in portions, continuing to knead the product. The finished dough should not be sticky. Let it rest for 20 minutes.
3. Potatoes wash and peel, the same applies to onions. Chop both products into small cubes. Mix them together, sprinkle with salt and pepper.
4. Roll out the dough and cut out circles of the same diameter. Place the potato filling and a small slice of butter in the center. Pinch in the middle. Form from a blank of manti.
5. Send the manti to the double boiler, grease the bowl with oil. Boil the product for 40 minutes.
Important!
The filling must be cut very finely so that it can cook in a double boiler.
Manty "Roses"
Manty with minced meat and onions are traditional dishes in Asian countries. Consider a simple step by step recipe preparation with a photo, which will allow you to please yourself with manty roses.
Ingredients:
For the test:
Water - 200 milliliters;
chicken egg - 1 piece;
wheat flour - 400 grams;
salt to taste.
For filling:
Minced meat - 500 grams;
onions - 2 pieces;
garlic - 2 cloves;
spices to taste;
salt and pepper to taste.
Preparation:
1. Pass the pork and beef meat through a meat grinder, also chop the peeled onion and garlic. Mix everything in one bowl, adding spices, pepper and salt.
2. Mix the minced meat thoroughly again and beat off.
3. For the dough, sift flour into a bowl, add salt and a chicken egg. Mix a little. Fill all cold water and mix.
4. Once the dough has acquired the desired texture, put it in the refrigerator for 20 minutes.
5. After the specified time has elapsed, remove the product and cut into several pieces. Roll out thin rectangular layers.
6. Cut the layers into strips about 8 centimeters wide. Place the prepared filling in the center.
7. Wrap the strip in half, roll into a snail. Bend the free tip under the "rose". So prepare all the manti.
8. Cook the manti in a manto-cooker for 40 minutes. They can also be frozen to cook later.
Manty in a double boiler with meat and vegetables
It is very convenient to cook manti with meat and onions in a double boiler. The presented recipe with a photo will tell you how to cook delicious manti.
Ingredients:
For filling:
Minced meat - 450 grams;
cabbage - 200 grams;
carrots - 1 piece;
onion - 1 piece;
greens, nutmeg, salt to taste.
For the test:
Chicken egg - 1 piece;
dry yeast - 2 teaspoons;
flour - 400 grams;
water - 150 milliliters.
For the sauce:
Green onions;
butter;
vegetable oil;
Red pepper;
salt.
Preparation:
1. First you need to prepare the dough. Mix dry yeast with flour. Stir together the egg, water and salt until dissolved. Then add flour with yeast and make a non-sticky soft dough. Cover with a clean cloth and set aside.
2. For the filling, take minced beef and pork. Mix it with grated carrots and onions. Chop the cabbage with a knife and add to the resulting mass.
3. Finely chop the green onion and add to the filling. Add salt and nutmeg.
4. Stir the filling well and set aside for 15 minutes.
5. Sprinkle flour on the work surface and take a small piece of dough. Dip in flour and roll out the cake.
6. Place the filling in the center and shape the product with your hands. First form the main seam, leave the sides open.
7. Glue the sides, leaving a couple of tails. Then glue them together.
8. So prepare all the manti. Pour water into a double boiler, and pour vegetable oil into a saucer. Dip each item in oil and place in a double boiler. Cook for 45 minutes.
9. For the sauce, send 50 grams of butter, chopped green onions and 50 milliliters of vegetable oil to a suitable bowl. Add some salt and red pepper. Put the resulting mass in a double boiler for 10 minutes.
Manty in a multicooker
You can also cook manti with meat in a multicooker using this step-by-step cooking recipe with a photo. The dish will turn out to be very tasty and juicy.
Ingredients:
For the test:
Flour - 2.5 cups;
water - 1 glass;
salt - 1 teaspoon.
For filling:
Meat - 1 kilogram;
onions - 5 pieces;
salt - 1 teaspoon.
Preparation:
1. For the dough, sift the flour into a bowl. Cover with water and salt. Knead the dough with your hands, it should turn out to be plastic. Set aside for 15 minutes.
2. Finely chop the meat together with the onion. Send this mass to a meat grinder and twist, then salt.
3. From the finished dough, make two sausages. Cut into slices of moderate thickness and roll in flour, then roll into tortillas.
4. Place the filling in the center of each blank and form the manti.
5. Put the workpieces in a steaming bowl, not forgetting to grease it with oil. Send to a multicooker and set the "Cooking" program for half an hour.
Good afternoon, dear readers! Each of you has probably heard of a dish called manty. This is something like large dumplings that are steamed, and not minced meat is put into the dough, but meat chopped into pieces. Traditionally, they are used for their preparation, and I want to offer you an easier, but no less tasty option - manti with beef.
Beef is not as fatty as lamb, so after a meal you will definitely not worry about digestion or body shape. Wondering how many calories are in a dish? It depends on the quality of the meat and the additional ingredients.
The approximate calorie content per 100 grams is 190-200 kcal. And the fact that it is meat dish not boiled, but steamed, makes it dietary. To reduce calories to a minimum, add potatoes or pumpkin to the meat, which will even bring a new flavor 🙂
Which part of the beef is better to take? To make them juicy, opt for a tender brisket or shoulder blade. In the classic version, be sure to add onions to the filling, and from seasonings take cumin, caraway seeds, black and red peppers or basil. And finally, the most important question - how much is cooked? It all depends on the dough - you can cook it in any way, but roll it out very thinly so that the filling shines through. In this case, it will take you no more than 40-50 minutes to cook.
This version of the dish is prepared in Tatarstan, and the peculiarity is that potatoes must be added to the meat filling. Thanks to this combination, the dish becomes satisfying, but at the same time light and very tasty 🙂
For a juicy filling, use lightly streaked meat or add a small piece of lard.
- 3 cups flour;
- 1 egg;
- 200 ml of water;
- 1, 5 tbsp salt;
- 800 g potatoes;
- 250 g of meat;
- 2 onions;
- seasonings to taste.
Cooking method:
1. Break an egg into a container, add water and stir gently.
2. Sift the flour into a separate bowl, add a teaspoon of salt and pour the egg and water. Knead an elastic, springy dough, cover with a towel and let sit for a few minutes.
3. Cut the meat and potatoes into very small pieces (no more than 0.5 cm). In a deep bowl, combine with finely chopped onions, salt and season. Mix the filling well.
4. Roll out the dough into a thin layer and cut into 15 cm squares. Place a tablespoon of the filling on each square.
5. Shape each serving. First, join the opposite corners of the dough. And then those that are on one side to form small holes.
In the original, for cooking, you need a special container (mantovarker), but you can cook them in a double boiler or multicooker.
6. Grease the wire rack with vegetable oil and put it one by one on the surface, after dipping the bottom of the product in oil so that the dough does not stick together.
How much to cook such a dish? Cooking time does not differ from classic version so they will be ready in about 40 minutes.
Manti with beef - a classic recipe for manti with meat and onions
This option is suitable for any event, including hot for a holiday. The main secret of the dish is onions, which must be added to the filling. It is he who will give the necessary juiciness. I cook large portions at once, but you can reduce the amount of ingredients a little.
You will need:
- 1.2 kg flour;
- 1 egg;
- 600 ml of water;
- 2 tbsp vegetable oil;
- 1.2 kg of beef;
- 300 g lard;
- 1.5 kg of onions;
- 3 tbsp salt;
- seasonings.
How to cook:
1. Dissolve the salt and egg in cold water, add vegetable oil and mix well.
2. Pour the sifted flour in a slide on the table. Make a depression in the middle and pour in the prepared liquid.
3. Knead and knead tough dough for at least 10 minutes, then cover with a towel and leave to rest.
Freeze the meat with lard a little to make it easier to cut, and chop it into small cubes.
4. You can skip it through a meat grinder with a large grill - the main thing is that the minced meat is in pieces, and not porridge.
5. Chop the onion very finely, mix with the meat, salt, season and stir.
6. Roll out the dough thinly, cut into squares and put a tablespoon of filling on each. There are, I like to make them with roses or a regular envelope.
7. Grease a steamer rack with vegetable oil, add a serving and cook for 40 minutes.
They can be served with any sauce - for example, tomato or garlic.
Recipe for making beef and pork manti
In winter, I like to cook with a combination of minced pork and beef. The meat dish is very juicy and tender, since pork contains fat, which may not be enough in beef.
Required Ingredients:
- 800 g flour;
- 400 ml of water;
- 1 tsp salt;
- 20 g butter;
- 1 kg of beef;
- 1 kg of pork;
- 3 large onions;
- 1 potato;
- 1 tsp salt.
Step by step recipe with photo:
1. Pour water into a container, dissolve salt, add sifted flour. Mix all ingredients well and knead an elastic dough. Transfer it to a bowl and let sit for 10-15 minutes.
2. Make large minced meat out of the meat in any convenient way, salt and season.
To speed up the process, do not cut the meat into cubes, but beat it in a blender or meat grinder.
3. Grate the potatoes on a coarse grater, add to the meat and mix again. If the minced meat is too tight, add some cold water.
4. Roll out the dough, cut into squares, add the filling and shape each portion.
Grease the grill on which they will be cooking with butter, and cook the semi-finished products for 40 minutes.
Juicy chopped beef manti with pumpkin
I never thought that a combination of meat and pumpkin could be delicious until I tried this recipe. The filling turns out to be just perfect - juicy, moderately nourishing, with a pleasant sweetish taste. And pumpkin reduces the calorie content of the dish and will definitely not harm your figure!
List of components:
- 3 tbsp. flour;
- 1 egg;
- 1 tbsp. water;
- 2 tbsp vegetable oil;
- 1 tsp salt;
- 400 g of beef;
- 400 g pumpkin pulp;
- 400 g onions;
- salt, spices.
How to do:
1. Break the egg into a glass, pour in 2 tbsp. vegetable oil, add a teaspoon of salt. Add water at room temperature to a volume of 250 ml and stir gently.
2. Pour the flour into a bowl, pour in the water and egg and knead to an elastic, smooth dough.
It is not worth kneading it too long (3-5 minutes), then leave it to "rest".
3. Chop meat, pumpkin and onion, stir, salt and season. Stir the filling well, beating lightly as you go.
Roll out the dough, shape each portion and steam for about 40 minutes. Serve with sour cream or any sauce.
Delicious homemade manti with beef and chicken
This diet recipe can be given even to small children. To make the filling light and low-fat, we will use a mixture of chicken and ground beef. I advise you to cook more, freeze them in the refrigerator and boil when the little ones ask for something tasty.
What you need:
- 400 g flour;
- 100 ml of water;
- 100 ml of milk;
- 2.5 tsp salt;
- 500 g of beef;
- 200 g chicken fillet;
- 3 onions;
- seasonings.
How to cook:
1. Sift flour, beat in an egg, add 0.5 tsp. salt and stir.
2. Pour milk and water into the mixture, knead the dough, which should not be too tight and elastic. Put in plastic bag or under the film, leave for 15 minutes.
3. Peel the meat from the films, pass through a meat grinder along with the onions. Season with salt and pepper and mix well.
To keep the minced meat juicy, add a little cold water (about 0.5 cups).
4. Roll out the dough, cut into small squares, lay out the filling and make large dumplings.
Steam them for 30 minutes, having previously greased the surface of the wire rack with vegetable oil.
A simple recipe for steamed lamb and beef manti
This cooking method came to us from Uzbek cuisine. In the original, they are molded in a special way to make beautiful roses, but this is not at all necessary. Pork and beef are taken in equal parts as a filling for the dish, due to which it turns out to be moderately juicy. But if you want to make it leaner or, conversely, fatty, the proportions of the types of meat can be changed.
List of components:
- 3 tbsp. flour;
- 1 tbsp. water;
- 3 tbsp vegetable oil;
- 300 g of beef;
- 300 g lamb;
- 300 g onions;
- 2 eggs;
- salt, pepper, seasonings.
Cooking process:
1. Knead a tough dough from flour, water, oil and salt (cooler than dumplings). Wrap in plastic wrap, let it rest for 15-20 minutes.
2. Finely chop the meat together with the onion, or pass through a meat grinder with a coarse grill. Salt the minced meat, season and mix well.
3. Roll out the dough thinly (especially the edges), cut into squares, shape each portion.
Steam them for 30-40 minutes, after dipping each in vegetable oil.
How to sculpt manti beautifully? (video tutorial)
If you want a meat dish to be not only tasty, but also beautiful, be sure to check out the different ways of sculpting them. They can be in the form of a bag, envelope or rose. And some of the semi-finished products are real works of art! By the way, there is nothing complicated in the sculpting process - you need a properly prepared dough and a little patience.
Be sure to pamper loved ones with delicious manti with different fillings and share your favorite recipes with your friends on social networks. Bon appetit and see you soon!
You probably know a lot about the secrets and peculiarities of making your favorite dumplings and dumplings in our area. But we can surprise you with a story about their Asian version. Manty is natural, very tasty dish, worthy to be known and loved not only in the East. It is customary to eat them in the family circle during home meals.
It is believed that the manti came to Central Asia from China, where they are called baozi, or "folded". Outwardly and in taste, they evoke associations with dumplings, but differ from them in the variety of fillings, the method of preparation, the amount of filling and sizes. Not twisted, but minced meat with onions is put inside.
Traditional manti is prepared on the basis of yeast-free dough... However, after wandering around the Internet, you can find a lush, yeast version. You can start our "wrapped" ones with whatever your soul desires, the main thing is not to spare the herbs and spices.
The hostesses have got used to twisting vegetable, cottage cheese, and also semi-finished meat products, which are united under the general name only by the characteristic method of cooking. It involves only steam cooking. For these purposes, even a special electric household appliance, called a mantle cooker, has been invented. But even without it, it is quite possible to cope with the task at hand, using a double boiler or multicooker.
Perfect dough for manti
The most suitable dough for making manti will surely remind you of the traditional dumplings... It will differ only in the duration and thoroughness of mixing.
Required Ingredients:
- 0.9-1 kg of flour;
- 2 non-cold eggs;
- 2 tbsp. water;
- 50 g of salt.
Cooking steps ideal dough for delicious manti:
- Pour 1.5 tbsp into a large bowl. warm, but not hot water, add salt and eggs. Stir with a whisk or fork until the salt dissolves without residue.
- Separately sift the flour, enriching it with oxygen, which will improve the taste characteristics of the finished manti.
- In the center of the flour slide, make a small depression, pour the egg mixture into it.
- We start kneading the dough, in the process we add the remaining half a glass of warm water. We continue to knead until we end up with a very thick dough that has absorbed all the flour.
- We transfer the dough to a clean, floured table, continue to knead by hand, crushing it from all sides. This process is considered the most time consuming and takes at least a quarter of an hour. This is the only way to achieve the required smoothness and density.
- We form a ball from the finished dough, wrap it in a bag and let it proof for at least 40-50 minutes.
- When the specified time has passed and the dough has thoroughly rest, we divide it into 4-6 parts, roll each of them into a thin sausage and cut into equal pieces. By the way, real pros do not use a knife for these purposes, but tear the dough into portioned pieces by hand.
How to sculpt manti - video
The ideal dough for manti is very smooth and elastic. It depends on these two indicators how good your creation will be to keep the filling and meat juice inside.
Pieces of dough are rolled out into a long strip, then cut into squares, or small portioned pieces are rolled out, as in the video below. Each of them is filled with minced meat with onions, herbs and spices.
Then the edges of the blanks are stuck together. There are quite a few ways to connect them; to master some of them, long training is needed. One of the simplest options for sculpting manti is shown below.
How to cook steamed manti with meat - a step-by-step recipe for classic manti
Popularity steam dishes justified by their undoubted benefits for the body, naturalness and ease of implementation. The recipe for traditional Asian steamed manti is quite easy to implement, we recommend trying it for a family lunch on a weekend.
Required Ingredients:
- 0.3 kg of lamb (if this meat is not available, replace it with fatty pork or veal);
- 50 g lard;
- 8 onions;
- 1 egg;
- 1 tbsp. flour;
- 100 ml of water;
- 1 tsp salt;
- red, black pepper, cumin.
Cooking steps classic manti with meat:
- Cut the meat and lard as finely as your skill allows. Moreover, we try to make the pieces about the same size.
- We also chop the peeled onions as finely as possible.
- After mixing the minced meat ingredients, season them with spices. We vary the amount of aromatic spices based on the tastes of our household members.
- Prepare the dough according to the recipe above. Naturally, there is room for experimentation here, but since we are talking about the reference version of manti, we suggest staying on the classic unleavened dough. Do not forget about the need for long and thorough kneading.
- Set aside the finished dough for proofing for at least half an hour.
- We cut the layer of dough into several parts convenient for rolling, and each of them, having previously rolled into sausages, we cut into small portioned pieces of approximately the same size.
- Having rolled the pieces into thin cakes, we get an ideal workpiece, which you just need to fill with minced meat.
- About a tablespoon is placed on each of the fillings.
- We blind the edges of each of the blanks.
- We repeat all the described manipulations with each of the cakes.
- The resulting products are laid out in a bowl of a mantover or double boiler installed over boiling water. In order to prevent the dough from bursting and pouring out the appetizing meat juice, the bottom of the bowl must be greased or covered with cling film, in the surface of which many small holes have been made.
Manty with pumpkin - photo recipe
Manty is a very tasty and appetizing dish, in its taste characteristics somewhat reminiscent of dumplings, no less beloved by many, only differing in the method of preparation, shape and filling.
Manti are cooked exclusively for steam in a specially designed manti cooker or in a double boiler. Correctly cooked manti, regardless of the shape, always have a thin dough and juicy filling inside.
As for the form itself, it can be very diverse, like the filling. Some cook manti from minced meat, others from minced meat with the addition of various vegetables. The photo recipe suggests using pumpkin or zucchini pulp, which gives the meat filling even more juiciness and tenderness.
Your mark:
Cooking time: 2 hours 10 minutes
Quantity: 6 servings
Ingredients
- Minced pork and beef: 1 kg
- Pumpkin pulp: 250 g
- Flour: 700 g
- Water: 500 ml
- Eggs: 2
- Bow: 1 goal.
- Salt, black pepper: taste
Cooking instructions
Break eggs into a bowl and add 1 level tablespoon of salt. Beat well.
Add 2 cups (400 ml) cool water to the eggs and stir.
Place the dough on a rolling board (dusted with flour) and knead well. It should be elastic and not stick to your hands.
Put the finished manti dough in a plastic bag and leave for 30 minutes.
While the dough is "resting" it is necessary to prepare the meat filling for the manti. Pour half a glass of water (100 ml) into the minced meat, add grated pumpkin or zucchini, chopped onions, salt and black pepper to taste.
Mix everything well. The filling of pumpkin-meat mince for manti is ready.
After 30 minutes, you can start sculpting the manti. Cut a piece from the dough and use a rolling pin to roll out a sheet of 3-4 mm thick.
Cut the sheet into approximately equal squares.
Place the pumpkin and meat filling on each square.
Connect the ends of the square together, then close the resulting holes tightly and connect the corners.
In the same sequence, make blanks from the remaining dough.
Smear the bowls of a double boiler or a mantool with butter and put the products there.
Cook the manti for 45 minutes. Ready, certainly hot, serve with sour cream or some other favorite sauce to taste.
Homemade manti with potatoes
Manti filling can be very diverse, not necessarily purely meat or with the addition of vegetables. The next recipe suggests giving up meat altogether and using only potatoes for the filling.
Required Ingredients:
- 0.5 kg of flour;
- 1 egg;
- 1 tbsp. water;
- 1 +1.5 tsp salt (for dough and minced meat);
- 1 kg of potatoes;
- 0.7 kg of onions;
- 0.2 kg of butter;
- pepper, cumin.
Cooking steps mouth-watering potato manti:
- We prepare the dough according to the scheme already described above. We knead it thoroughly by hand, first in a bowl, and then on the desktop. When it reaches the required firmness and elasticity, let it rest for 30-50 minutes for proofing.
- At this time, we are preparing minced meat. Chop the peeled onion as small as possible.
- Wash the potatoes, peel them, cut them into thin strips, send them to the onions.
- Salt and season vegetables with spices, mix them thoroughly.
- Grease the tiers of a double boiler or cover with cling film, having previously made small but frequent holes in it.
- Roll out the dough in a thin layer, no more than 1 mm thick, cut it into portioned squares, with sides of about 10 cm.In each we put a tablespoon of vegetable filling and a piece of butter.
- We blind the edges of the blanks with an envelope, and then connect them in pairs.
- We put the products in a steamer bowl or in a special cascan pot.
- Pour boiling water into the lower container, filling it more than half.
- The approximate cooking time is about 40 minutes. The finished dish is laid out on a flat plate. An excellent addition to it will be vegetable salad... Homemade sour cream or butter is used as a sauce.
Manty in a multicooker or in a double boiler
If there is no mantle cooker in the house or there is simply no desire to master the wisdom of working with it, more versatile kitchen units are used.
- Multi-cooker steamer. When starting to cook manti, we first make sure that a special plastic stand for steaming is in place. Lubricate it with fat or oil before laying out the blanks, and pour water into a deep metal bowl. We set the "Steam cooking" mode for 40-50 minutes. If, as a result, it turns out that the given time is not enough, add a few more minutes.
- Double boiler. The main advantage of using this household appliance for making manti is in its volume. If no more than 6-8 pieces are placed in a multicooker at a time, then there is much more. The surface of the steamer bowls should also be greased with oil. Fill the bottom bowl with water and cook for about 45 minutes.
In both of the options described, the end result may seem a little bland to you. In order to eliminate this drawback, sprinkle the blanks with salt.
How to cook manti - if there is no manti
If the described devices are not available in the access zone, you can also do with improvised means. But to do this, follow our recommendations.
- Pot. One should not liken manti to dumplings and just throw them into boiling water. The dough is too thin and with a large volume of boiling liquid, it will simply burst. Therefore, you should bring the water to a boil, remove the pan from the heat, and then place the manti in it, holding each of them for a couple of seconds in boiling water in a free state, otherwise they will stick. Then we return the pan to the stove, reduce the flame to a minimum, cover with a lid and cook for up to half an hour. The result will be very similar to steam treatment.
- Pan. This method is for those who are not afraid to take risks, but if successful, the result will conquer you with its wonderful taste. We take a frying pan with high sides, pour water into it about 1 cm, add about 20 ml of sunflower oil, bring to a boil and put on the bottom of the manti. Cooking should last about 40 minutes, if the liquid boils away, you must carefully add it. Use a spatula to lift the items from time to time, otherwise they will stick to the bottom and start to burn.
- In a colander. The result of this culinary experiment will be virtually indistinguishable from a double boiler. To implement it, pour water into a saucepan, bring to a boil, put a greased colander on top, and put the semi-finished products on it. Cooking time - at least 30 minutes. In the same way, you can make delicious steamed dumplings, dumplings and khinkali.
- To prevent the dough from tearing, use a mixture of first and second grade flour.
- When preparing the dough, the water should be two times less than the flour.
- 1 kg of flour will take at least 2 eggs.
- After the dough is kneaded, it needs time to rest (an hour or even a little more).
- Rolled cakes for manti should be no more than 1 mm thick.
- Before sending the workpieces to a mantool or double boiler, dip each in sunflower oil... Then your manti will not stick, but will remain intact.
- The shape of semi-finished products can be different, each nationality has its own (round, square, triangular).
- The filling for manti is not scrolled in a meat grinder, but chopped with a knife.
- The traditional filling is meat, and for its preparation it is customary to combine several types of meat (pork, lamb, veal).
- To make the result more juicy and flavorful, add lard to the filling.
- The proportion of onions to meat is 1: 2. This product also adds juiciness.
- Often in Asia, pieces of vegetables and potatoes are added to meat, they absorb excess juice and prevent the dough from breaking.
- By combining meat with pumpkin, you get a very unique flavor combination.
- Do not skimp on spices, there should be an abundance of them in manti.
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In each region, manti is prepared in its own way. But if a lot is known about dumplings and dumplings traditional for the Slavs, then not everyone knows how to cook manti. But this peculiar view meat and flour products deserve to be prepared not only in the east.
Asian manti differ from dumplings in a rich variety of fillings and large sizes.
The volume of manti is related to the content of the filling. Unlike ravioli, dumplings and dumplings, not twisted minced meat is placed in the middle of the dough, but finely chopped meat with onions. Accordingly, a lot of space is needed for such a filling, which leads to a large size of the product.
Everyone who wants to cook manti at home will not have any difficulty, since this dish is usually prepared by the peoples of the East in this way - in a home family circle for home meals. Over time, with the penetration of eastern culture to the West and gaining popularity in other countries, the preparation of manti became possible on an industrial scale. And with self-cooking, they increasingly began to make manti in a multicooker or double boiler.
Classic recipe for dough and manti
Before pampering your home with manti, you need to start mastering the basics and learn all the subtleties of cooking. Dough for manti is an important and crucial stage in the creation of a dish. After all, improperly prepared dough will ruin all the work: it will be too thick and prevent the filling from boiling, or it will turn out to be too thin and tear, which will also ruin the dish.
Step-by-step recipe for making unleavened dough
A simple recipe for creating the perfect dough for manti is in many ways similar to the usual unleavened dough for dumplings. But the duration of its kneading and skillful molding are the hallmarks of the East.
For a correct test for manti, you must:
- flour - 1 kg;
- eggs - 2 pcs.;
- water - 2 glasses;
- salt - 2 tbsp. spoons.
Step-by-step preparation of dough for manti:
- Pour water (1.5 cups) into a bowl, beat in eggs, pour salt. The water should be warm, but not hot, otherwise the eggs will curl and the dough will not work.
- Mix all components thoroughly until the salt is completely dissolved.
- Sift flour in a separate deep bowl. The sowing process will additionally saturate the flour with oxygen, which will have a positive effect on the dough itself.
- After making a depression in the middle of the flour, pour in the prepared salty mixture.
- Gently stir the dough on the manti. While mixing, add 0.5 cups of remaining warm water little by little.
- Knead the dough in a bowl until all the flour is included in the process. You should get a very thick consistency that cannot be turned with a spoon.
- Put the dough on a clean table surface and start kneading it with your hands. So that nothing sticks to the table, you need to periodically sprinkle flour for a better spot.
- The laborious process of working with the dough will take 15-20 minutes. Throughout the entire time, you must carefully knead the dough, crushing it from all sides. Only in this way can you achieve the desired density and smoothness from it.
- Shape the properly prepared dough into a ball. This is done when it no longer sticks to the surface, it has become as elastic as possible, but not very steep yet.
- Allow the finished dough to stand for 30 to 50 minutes. So that it does not weather, place the ball in a plastic bag or cover with a slightly damp towel.
- Divide the rested dough into 4-6 parts. Roll each piece into a roller and cut into equal pieces.
Correct modeling of manti and their cooking
The dough for manti should be smooth and elastic. After all, the final result depends on how it will keep the filling with meat juice. Not everyone knows how to sculpt manti correctly. After all, giving them the shape of familiar dumplings or dumplings, you can simply ruin the dish.
Roll out dough pieces no thicker than 2 mm. Cut it into large 10 by 10 cm squares.
The filling is laid out in the middle of all squares. For this size of dough, you need 1 tbsp. a spoonful of minced meat.
Now you should mold the manti by connecting 4 of its corners together.
And then once again mold the resulting corners, thereby giving the mantas a shape.
Unfortunately, in order to beautifully sculpt manti, you need long training in this matter. But there are different ways test connections, so that everyone can find an easy option for themselves. Someone finds it easier to pluck the traditional corners, someone will master the "pigtail", and some will cook lazy manti.
These culinary masterpieces are cooked in special pots - kaskans (mantovoks). This is a special device in which products are cooked by rising steam. In the absence of such a device, you can always cook manti in an ordinary double boiler.
Before putting in a saucepan, the manti are moistened with vegetable oil from below so as not to stick to the bottom. Alternatively, you can do another procedure - grease the grate of the pan. Products are laid out at a distance from each other so that they do not stick together on the sides.
Put all the grilles in the cascan. How much manti to cook will depend on the type of kitchen equipment, filling and dough thickness. But the average cooking time is 40-45 minutes. The food is served hot, it is possible with fresh herbs.
Secrets of the perfect test
- For a thin dough that will not tear during molding, it is best to take 1 and 2 grade wheat flour, combining them in the same proportion.
- For a firm and elastic dough, the proportion of flour and water must always be respected. For 1 part water 2 parts flour.
- Eggs are an important ingredient in unleavened dough. For 1 kg of flour, there should be at least 2 eggs.
- Ideal dough spreading - 1 mm.
The best recipes for making manti
The main feature of the filling is the method of grinding it. Modern housewives are increasingly using meat grinders and blenders, but this is fundamentally wrong for a classic dish.
With meat chopped with a knife, oriental food turns out to be much tastier.
Traditionally, manti is usually prepared with meat, most often from several meat products: lamb, pork, chicken, beef. A must-have addition to meat is a piece of fat tail fat, which makes the dish more tasty and juicy. Also, the juiciness of mantas is given by onions, which must necessarily be present in minced meat in a ratio of 1 to 2.
Potatoes and pumpkin are common traditional additions to meat. Potatoes absorb excess moisture, preventing the mantas from breaking through, and pumpkin adds a kind of unique taste to the dish. In the modern world, manti can be cooked with all kinds of fillings: cottage cheese, mushrooms, fruits.
Recipes for making manti are diverse, because each nationality cook them according to their historically established recipes.
In Uzbekistan, traditionally, lamb filling is made for such a dish.
Ingredients for the dough:
- flour - 500 gr;
- egg - 1 pc.;
- water - 120 gr;
- salt - a pinch.
- lamb - 0.5 kg;
- fat tail fat - 50-100 gr;
- onions - 300 gr;
- salt, spices - to taste.
How to cook:
In order for the Uzbek manti to come out juicy and appetizing, it is better to take the meat from the back or thigh of the ram.
You can also use a combine to knead the dough. Fall asleep everything into it necessary ingredients and mix. The result is a steep grind, which will still need to be kneaded by hand. Let the dough rest.
Chop the lamb, fat tail fat with onions into small cubes. To make the fat easier to cut, you need to freeze it a little. Pour meat and onion into one bowl, season with salt, pepper and stir.
Divide the dough into pieces. Roll each piece very thinly with a rolling pin, and cut into squares or make cakes from the resulting layers. Put minced meat in the middle of each prepared form, and put fat tail fat on top.
Blind the manti, giving them a rounded shape. Cook the dish for a couple of half an hour. When serving, season with sour cream sauce.
Recipe for manti with pumpkin kava
Kava is a pumpkin that is often used as a filling along with meat or as an independent mince. Manty with pumpkin are juicier, healthier and more original.
But to feel all the luxury of the East, you can cook fried manti - khoshans.
Do you want something interesting?
Ingredients for the dough:
- flour - 800 gr;
- water - 300 ml;
- egg - 1 pc.;
- salt to taste.
- pumpkin - 800 gr;
- meat - 300 gr;
- onions - 4 pcs.;
- black pepper, salt to taste.
For roasting:
- vegetable oil.
How to cook:
Prepare dough according to classic recipe with a careful subtitle. You can replace your manual batch with a food processor. Be sure to let the dough rest for 60-90 minutes.
Prepare the ingredients for the minced meat. Peel a piece of pumpkin, cut into pieces, chop until small cubes. Cut the meat into thin cubes and chop. Chop the onion first in half rings, and then into cubes. Combine all products, add spices and salt to them and mix everything diligently.
Roll out the dough, giving it any shape, and put the filling in each piece. Pinch the edges tightly, making a product of any kind.
This recipe for manti with pumpkin is unusual in that manti are initially fried in vegetable oil, and then steamed. Heat the oil in a cauldron, and fry the manti in hot fat. After allowing the oil to drain a little, and then place the manti in a double boiler until they are fully cooked. This method will allow you to get rid of the harmful substances of frying, but at the same time, the taste of the fried product will be present in the dish.
Recipe for manti with minced meat
The classic recipe for manti from assorted minced meat can be safely replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for the filling. And in the absence of a steamer, manti should be cooked in a multicooker.
For the test:
- flour - 3 cups;
- water - 1 glass;
- salt - 1 tsp.
- minced meat - 500 gr;
- onions - 3 pcs.;
- salt - 1 tsp;
- salt and spices to taste;
- water - 100 ml.
How to cook:
First, the dough is prepared as usual. You can get away from strict norms and cook the dough without using eggs, just in water with flour. The dough is kneaded in the traditional way, and it should not turn out very steep. Let it rest for 30 minutes.
While the gluten swells, you need to prepare the filling. Put the minced meat in a bowl. Thinly cut the onion into half rings and then finely chop. Mix the minced meat with onions, add spices, salt, pour in a little water. Mix everything diligently until smooth.
Cut equal pieces from the rested dough and roll them into flat cakes. Stuff each cake minced meat and shape the manty by pinching the edges beautifully.
Pour 3 glasses of water into the multicooker saucepan, set the “Steam cooking” mode. Coat the grate with oil or fat and put the manti on it so that they do not touch the sides. Cook under a closed lid for 35-40 minutes. Serve hot.
How to cook manti with potatoes
Manty with potatoes is one of the varieties of the Central Asian dish. An interesting vegetable filling makes the dish uncommon, and everyone who tries it gets an ambiguous reaction. Despite the lack of meat, manti is obtained in all its glory: with a spicy taste, juicy and with a steaming dough.
Departing from the rules for making dough, it should be noted that manti with potato filling should be made from anhydrous dough. Then it will turn out denser, which is required for this recipe.
Ingredients for the dough:
- flour - ¾ glass;
- egg - 2 pcs.;
- salt - 1 tsp;
- water - as needed.
- potatoes - 4 pcs.;
- onions - 2 pcs.;
- butter - 100 gr;
- salt - 1 tsp;
- ground pepper, cumin - to taste.
Of these products, the output should be about 20 pieces. mant.
How to cook:
Beat eggs with a fork, dissolve salt in them. Add the sifted flour and knead the dough in good faith. Let it rest under a damp towel for 30-60 minutes.
During this time, you should prepare the filling. For such vegetable recipe the main thing is the ratio of onions and potatoes. Onions should always be 1 to 2 relative to potatoes.
Peel and wash potato tubers with onions. Cut the tubers into slices. Cut each plate into strips (cubes), which are cut into very small cubes.
Chop the onion finely and finely. Carry out cutting of all vegetables only by hand without using choppers.
Pour the onion and potatoes into a bowl. Pour in salt and 1 pinch of spices. Mix everything well.
Melt the butter in a water bath, and then add it to the minced meat. Mix the filling again to distribute the oil evenly.
Divide a ball of rested dough into 4 parts, each of which is rolled into a roller of the same thickness. And cut each roller into 5 parts.
Dip the workpiece in flour and roll it out thinly with a rolling pin, giving it the shape of a cake with a thickness of 1-2 mm. Put 1 spoonful of potato filling on each tortilla.
Sculpt manti in a convenient way. It will be most convenient to combine the dough. the usual way... Connect two opposite edges above the center of the minced meat. Turning the tortilla over, pinch the remaining edges over the previous pinch. Then connect the middle of the remaining two sides of the square. The last to pinch in pairs the corners of the square remaining on one side. Make the finished shape slightly oval, slightly flattening it on the sides.
Steam the manti under boiling water for 30-40 minutes.
How to cook lazy manti in a slow cooker
Often the lack of time does not allow to fully engage in the preparation of manti. But you can fully enjoy this oriental dish if you adapt the recipe for manti in a multicooker and prepare a lazy version of the dish that does not require artistic modeling.
- flour - 600 gr;
- water - 1.5-2 cups;
- egg - 2 pcs.;
- salt to taste.
- meat - 500 gr;
- onions - 3 pcs.;
- salt, spices - to taste.
How to cook:
Beat the eggs and the salt together. Sift the flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough is settling, prepare the filling.
Since the dish itself has been modified, then minced meat can also be made chopped not by hand, but using a blender. Chop the meat and peeled onions and put them in a blender. Grind food, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat, then for the juiciness of the dish, you can pour a little warm milk into the minced meat. Mix everything thoroughly.
Roll the whole piece of dough into an evenly thin layer. Lay out the entire filling on one edge and roll the dough into a roll. Pinch the resulting roll at the edges and place in a multicooker. Cook for 30-40 minutes.
Serve on a common platter, slicing the roll with a knife.
Manty is a dish of oriental cuisine, which are pieces of meat wrapped in unleavened dough and steamed. We can say that this is an analogue of our dumplings. To cook manti in your kitchen, follow the recipes with step by step photos presented below.
Step-by-step recipe for making manti with meat at home
As a rule, fatty meat is used in the preparation of manti: pork or lamb (in the original). Lard is also added to the recipe so that the filling is as juicy and tender as possible.
Cooking time: 1 hour 15 minutes.
Servings: 8.
1 hour. 50 minutes Seal
Bon Appetit!
Juicy manti with minced meat and onions in a slow cooker
Such manti can be cooked with minced meat, they turn out to be similar to khinkali. A prerequisite is that the multicooker has a container for steaming.
Cooking time: 1 hour 35 minutes.
Servings: 6.
Ingredients:
- Wheat flour - 200 g.
- Water - 50 ml.
- Chicken eggs - 1 pc.
- Table salt - to taste.
- Minced pork + beef - 520 g.
- Onions - 4 pcs.
- Seasonings, a mixture of ground peppers - to taste.
Cooking process:
- Sift flour into a deep bowl, add water mixed with egg. Salt everything, mix and knead a tight elastic dough. Collect it in a ball and wrap it in cling film while preparing the filling.
- Peel the onion, wash and cut into small cubes or roll in a meat grinder. Combine minced meat in a bowl (preferably a mixture of two different types of meat), onion, salt, add spices.
- Stir the minced meat well before combining, you can pick it up several times and throw it with force into a bowl, so the filling will be saturated with oxygen and acquire a delicate structure.
- Dust the countertop with flour. Roll out the dough into a thin layer, cut circles out of it using a glass or a cookie cutter.
- Put the filling in the center in each circle of dough, pinch the opposite edges of the manti, and then pinch the corners together. It turns out bags of meat with a strip in the center.
- Pour water into the bowl according to the instructions for the multicooker, put a container for steaming, greased with vegetable oil. Put all the manti into a container.
- Set the "Steam cooking" program and cook for about 30-40 minutes. depending on the multicooker model.
- Serve the finished dish hot with sour cream, sprinkle with finely chopped herbs.
Bon Appetit!
Delicious and simple recipe for manti with pumpkin
Manti can be cooked with a variety of fillings by adding various vegetables to finely chopped meat. In this embodiment, it is a pumpkin. Manty turns out to be juicy, aromatic, served with tomato-garlic sauce.
Cooking time: 1 hour 50 minutes.
Servings: 5.
Ingredients:
For the test:
- Wheat flour - 470 g.
- Large chicken egg - 1 pc.
- Water - 215 ml.
- Salt - 0.5 tsp.
For filling:
- Pumpkin - 380 g.
- Fatty meat - 380 g.
- Bulb onions - 3 pcs.
- Salt, pepper mixture to taste.
- Butter - 2-3 tbsp. l.
- Balsamic vinegar - 1 tbsp. l.
For the sauce:
- Tomatoes - 2 pcs.
- Garlic cloves - 1 pc.
- Salt, black pepper - to taste.
- Sugar - 1 pinch
- Sunflower oil - 2 tbsp. l.
Cooking process:
- Sift flour into a deep bowl, beat in an egg, add salt and add water in several stages. Knead the dough like on dumplings and leave at room temperature for 1 hour, covering the container with a clean kitchen towel.
- For the filling, finely chop the meat and pumpkin (after removing the peel first).
- Peel and rinse the onion. Chop two heads with a blender in mashed potatoes, cut one into small pieces.
- Add salt, pepper, half of the vinegar to the pumpkin pieces. Mix the meat with diced onion and puree, add salt and ground pepper, the rest of the balsamic vinegar. Add to pumpkin mixture and stir. If there is not enough fat in the filling, then you can melt about 2 tbsp. l. butter and stir into the filling. Stir everything and leave to stand for 15 minutes.
- Roll out the dough thinly, cut circles out of it with a glass. Arrange the filling in dough circles and pinch the edges as your imagination tells you, the main thing is that it is careful.
- Cook the dish in a manto-cooker for about 45 minutes. A double boiler is also suitable for these purposes.
- For the sauce in the bowl of a blender or food processor, combine the tomatoes, peeled garlic, salt and pepper, some granulated sugar and butter. Grind everything until puree.
- Serve the manti, grease them with butter and sprinkle with a mixture of ground peppers. Serve the cooked sauce with the dish.
Bon Appetit!
How to cook delicious manti with potatoes?
Manty stuffed with potatoes and onions is an unpretentious dish, economical and loved by adults and children.
Cooking time: 1 hour 45 minutes.
Servings: 7.
Ingredients:
For the test:
- Wheat flour - 0.5 kg.
- Chicken eggs - 1 pc.
- Water - 200 ml.
- Salt - 1 tsp
For filling:
- Potatoes - 900 g.
- Bulb onion - 750 g.
- Pork fat or butter - 190 g.
- Salt - 1-1.5 tsp.
- Ground black pepper - 1 tsp.
- Cumin - 1 tsp
Cooking process:
- Break the egg into a large bowl, add salt, water and stir. Sift flour in portions into the liquid mixture, knead a tough but elastic dough.
- Cover the bowl with gauze or a towel and let it brew at room temperature for about half an hour.
- For the filling, peel the onions and potatoes, rinse. Cut the onion into thin half rings, cut the potatoes into thin strips, combine the onions with potatoes.
- Add salt and freshly ground pepper, cumin to vegetables. Mix the filling thoroughly.
- Roll out the dough as thin as possible, cut it into 10 cm squares.
- Put the filling in the center of the dough squares, put a piece of butter or fat on it.
- Stick the manti, connecting the corners with an envelope, and then pin 4 corners together.
- Lay out the manti on the tiers of the double boiler, moisten the bottom of each product in sunflower oil.
- Arrange the manti in all tiers, pour boiling water into the steamer pan, filling it by 2/3 of the volume.
- Cover, put on high heat and cook, covered, for about 45 minutes.
- Serve the finished dish hot with sour cream or vegetable salad.
Bon Appetit!
Juicy manti cooked in a double boiler
The steamer can cook many familiar dishes, including manti. Thanks to steaming, they are juicy and do not lose their shape.
Cooking time: 1 hour 45 minutes.
Servings: 5.
Ingredients:
- Minced meat - 420 g.
- Onions - 4 pcs.
- Table salt - 1.5 tsp.
- Pepper mixture - 1 tsp
- Chicken eggs - 1 pc.
- Wheat flour - 600 g
- Milk or water - 240 ml.
Cooking process:
- Minced meat is best taken mixed, from 2 types of meat, such as pork and beef. If necessary, you can add a little more bacon, scrolled in a meat grinder, to it. Pepper and salt the minced meat (1 tsp), mix.
- Peel the onion, rinse and chop finely. Mash the onion pieces between your fingers to squeeze the juice out of them. Add to the minced meat and stir.
- For the dough, sift premium flour into a bowl, add salt and beat in an egg. Little by little adding milk or water, knead the hard dough with your hands. Wrap in plastic wrap or plastic bag and refrigerate for half an hour.
- Remove the dough from the refrigerator, knead it again with your hands and roll it out with a rolling pin to a layer of about 1-2 mm.
- Cut the dough into small squares, which are then rolled out a little more with a rolling pin.
- Place about 1 tsp in the center of each square of dough. with a slide of filling and pinch the edges.
- Put the manti in a double boiler at some distance from each other, pour water on the bottom of the double boiler, cook for about 30-45 minutes.
Bon Appetit!
Real manti in Uzbek
In the homeland of manti - in the East - they are prepared from unleavened dough, fatty lamb and a lot of onions are put in the filling. The dish is steamed. Try to make Uzbek manti at home, the result will please you very much.
Cooking time: 1 hour 50 minutes.
Servings: 8.
Ingredients:
For the test:
- Wheat flour of the highest grade - 430 g.
- Flour from hard varieties wheat - 470 g.
- Yolk chicken eggs- 3 pcs.
- Salt - 0.5 tsp.
- Water - 440 ml.
For filling:
- Lamb - 730 g.
- Fat tail fat - 220 g.
- Bulb onions - 2 pcs.
- Salt to taste (about 1 tsp).
- Ground black pepper - 0.5 tsp.
- Ground cumin - 0.5 tsp
Cooking process:
- Mix two types of flour and mix, sift into a deep bowl.
- Add yolks, water and salt to the flour, mix and knead a hard elastic dough.
- Wrap the dough in plastic wrap and put in the refrigerator for half an hour so that the gluten from the flour has time to work.
- Cut the meat and fat into very, very small cubes, but do not grind into minced meat.
- Peel the onion, wash and cut into cubes very finely, add to the meat and stir.
- Salt the mass, add seasonings, stir. Leave the filling in the refrigerator for 20 minutes, so that the meat is saturated with spices and onion juice.
- Dust the surface of the table with flour, lay out the dough and roll it out thinly with a rolling pin.
- Cut the dough into small squares, put a little more than 1 tsp in the center of each. meat filling. Pinch the edges.
- Pour water into the bowl of the double boiler, put the manti on the levels of the double boiler and cook them for about 40-45 minutes.
- Arrange hot manti on plates, add sour cream or your favorite sauce, sprinkle with finely chopped herbs.
Bon Appetit!
Recipe for making manti in a mantova cooker
If you are lucky enough to have a mantle cooker at home, you definitely need to cook tender manty full of juice in it. Cooking dough and meat filling with pumpkin does not require special knowledge, and the rest will be done by a mantle cooker.
Cooking time: 1 hour 50 minutes.
Servings: 10.
Ingredients:
- Lamb - 1.45 kg.
- Onions - 5 pcs.
- Pumpkin - 320 g.
- Chicken egg - 1 pc.
- Wheat flour - 1 kg.
- Fat tail fat - 220 g.
- Water - 200 ml.
- Salt - 0.5 + 1 tsp.
- Ground pepper - 1 tsp.
- Vegetable oil - for lubrication.
Cooking process:
- Sift flour into a large bowl, add water and salt, egg. Knead an elastic but tough dough for 15 minutes. Wrap it in plastic and put it in the refrigerator for half an hour.
- Cut the lamb into small pieces. Cut the fat in the same way and add to the meat.
- Peel, wash and finely chop the onion into cubes. Add to the meat, season with salt, season and stir. Raise the slices several times and forcefully toss back into the bowl. This saturates the minced meat with air and helps to make the filling more tender.
- Peel and cut the pumpkin into very small pieces, stir in the filling.
- Remove the dough for manti from the refrigerator, roll it out in a thin layer and cut into small squares.
- Put part of the filling in each square, connect the opposite corners of the manti, then reconnect the resulting corners diagonally.
- Pour water into the pot and bring it to a boil. Coat the levels of the cooker with vegetable oil to prevent the products from sticking.
- Steam the manti for about 40-45 minutes.
Bon Appetit!
Manty baked in the oven
If there are no special devices at home in which you can steam manti, an ordinary oven will come to the rescue. This method also allows you to make a large amount of products at once.
Cooking time: 1 hour 45 minutes.
Servings: 7.
Ingredients:
- Wheat flour - 1 kg.
- Chicken egg - 1 pc.
- Salt - 0.5 tsp.
- Water - how much the dough will take.
- Minced meat - 730 g.
- Potatoes - 2 pcs.
- Bulb onions - 1 pc.
- Salt, pepper, spices - to taste.
Cooking process:
- For minced meat, you can take any fatty meat of two varieties and mix it in equal proportions. If the minced meat is prepared at home on its own, then it is advisable to add more fat to the meat in order to increase the percentage of fat content.
- To the minced meat, add the onion, cut into small pieces, and the peeled potatoes, also cut into small cubes. Add salt and pepper and mix thoroughly.
- For the dough, sift flour into a bowl, add salt and egg, and then add water and knead the dough. The dough should fall well behind the hands. Put in the refrigerator for half an hour.
- Roll out the dough, dust it with flour, into a thin layer, cut out 10x10 cm squares in size. Put the filling in the center of each piece of dough, close up in any convenient way and shape each product.
- Grease a baking sheet with sunflower or other vegetable oil, preheat the oven to 180 degrees.
- Spread the manti on a baking sheet, put in the oven for 15 minutes. Pour into a baking sheet meat broth or a mixture of water with tomato paste and salt so that the manti is half covered with liquid. Cover the baking sheet with foil and cook in the oven for another 35 minutes.
Bon Appetit!
Delicious manti with cabbage
Here, the filling for manti is added White cabbage, it adds an unusual flavor to the dish, but cabbage goes well with minced meat. Products are cooked in a double boiler.
Cooking time: 1 hour 40 minutes.
Servings: 10.
Ingredients:
For the test:
- Wheat flour - 1 kg.
- Chicken eggs - 1 pc.
- Water - 570 ml.
- Salt - 1.5 tsp.
For filling:
- Minced meat - 520 g.
- White cabbage - 480 g.
- Onions - 480 g.
- Spices - 2 tsp
- Butter - 40 g.
- Fat sour cream - 180 g.
- Salt to taste.
Cooking process:
- In a deep bowl, combine egg, salt and water. Sift the flour into a separate bowl. Gradually adding the liquid mixture to the flour, knead the tough dough. Leave, covered with a towel, at room temperature for 15 minutes, so that the gluten works and the dough becomes more elastic.
- Put the minced meat from fatty meat or a mixture of meat and lard in a deep bowl. Wash the cabbage, chop finely and add to the minced meat.
- Peel the onion, wash and chop finely, add to the minced meat.
- Salt the meat filling, add seasonings to your liking and mix everything thoroughly.
- Powder the table and rolling pin with flour, roll out a thin dough. Using a glass, cut out circles from the dough, put the filling in the center of each circle. Pinch the products in any usual way.
- Pour water into the bowl of the double boiler, grease the tiers with oil. Arrange the molded manti in tiers.
- Cook the dish for 40-45 minutes.
- Serve the manti hot, sprinkle with sour cream and sprinkle with a mixture of peppers and fresh finely chopped herbs.
Bon Appetit!
Juicy colored manti from Stalik Khankishiev
According to the recipe of Stalik Khankishiev, manti of three colors (yellow, green and red) are obtained; mashed potatoes of pumpkin, spinach and beet juice are used as natural dyes for the dough. The dish turns out not only juicy and tender, aromatic, but also beautiful.
Cooking time: 1 hour 10 minutes.
Servings: 8.
Ingredients:
- Wheat flour - how much the dough will take.
- Chicken eggs - 3 pcs.
- Flour "Durum" - 300 g.
- Pumpkin - 300 g.
- Beets - 400 g.
- Frozen spinach - 350 g.
- Vegetable oil - 35 ml.
- Butter - for serving.
- Salt - 3 tsp + 1 tbsp. l. into minced meat.
- Onions - 800 g.
- Meat - 650 g.
- Fat tail fat - 300 g.
- Ground black pepper - 0.5 tbsp. l.
- Zira - 0.5 tbsp. l.
- Coriander - 0.5 tbsp l.
Cooking process:
- Peel and wash vegetables. Cut the pumpkin into pieces, put in a saucepan. Pour 20 ml of vegetable oil and 50 ml of water there, cover and put on the stove, simmer until almost completely cooked. Punch the pumpkin with a blender and rub through a sieve. Take 1 glass of mashed potatoes for the recipe.
- Pour some oil and water into a frying pan, put frozen spinach. Reheat until it thaws, but try not to overheat so that it does not fade. Send to a blender, then rub through a sieve. Take 1 glass of mashed potatoes.
- Squeeze the juice from the beets using a juicer, you should get about 1 glass of juice.
- Mix 100 g of Durum flour, 1 egg, 1 tsp. salt and 1 incomplete glass of pureed pumpkin puree... Stir in sifted plain wheat flour in portions until the dough is tight, but elastic, similar in consistency to the dough for dumplings. Knead the other 2 types of dough in the same way. Wrap the dough of each color separately in plastic wrap and set aside.
- For the filling, cut the meat and lard into very small pieces with a sharp knife. Cut the onion into small pieces, add to the meat.
- Pour salt directly onto the onion and mash the onion and salt thoroughly with your hands to make the juice stand out. Pour spices into the minced meat and mix everything quickly.
- Roll the yellow dough into a sausage, cut off the round pieces about 1 cm thick. Roll out all the round pieces with a spindle-shaped rolling pin so that the edges of the dough are thinner than the middle.
- Place 1 tbsp in the center of each manta ray. l. with a slide of filling, pin the edges as you like. In the same way, mold manti from green and red dough.
- Pour water into the bottom of the cooker, set the levels. Dip the bottom of each manta ray in vegetable oil so that they do not stick to the metal. Cook for about 35-45 minutes.
- Grease another hot dish with butter and serve.
Bon Appetit!
