Manti: all the cooking secrets. Manti: how to deliciously and correctly cook juicy manti with meat Delicious dough for manti, according to the classic recipe in water without eggs

Manti is a traditional dish of oriental cuisine. Their taste is loved all over the world. Today we will talk about how to prepare manti - correct and with the emphasis on the second syllable, as they say in the east. And you can’t imagine a better lunch, it’s true!

Regardless of the filling, the dough for manti is always made fresh, quite tight and resembles the dough for Russian dumplings. The differences are in the composition of the filling and shape (manti are made with tucks on top and are larger in size). Getting ready for steam.

In Uzbekistan, manti is prepared from lamb. Moreover, unlike Russian adapted recipes, the classic version always provides only finely chopped meat (not with a meat grinder!) with a sharp knife. The oriental dish is prepared from dense and tight dough, into which, in addition to flour, an egg and water are added. The famous culinary specialist and expert in oriental cuisine, Stalik Khadzhiev, recommends adding milk to the dough.

Products:

1 kg lamb;
200 g fat tail fat;
2 eggs;
1 kg of onions;
400 ml water;
ground black pepper;
salt - 1 teaspoon in the dough, in the minced meat - to taste;
flour - how much steep, dense dough will take.

To keep the meat manti juicy, do not skimp on onions. It should be taken as much as meat is taken. Some people put in one and a half times more.

To prepare the sauce you will need white onion, red pepper, and sour cream.

Progress

Cool the water in the freezer to ice-cold temperature.
Pour salt into it and beat in the eggs, mix everything.
Add enough flour to the liquid to make a thick and stiff dough.
Knead the dough well, it should not stick to your hands.
Place in a bag in the refrigerator.
Peel the onions, rinse, finely chop with a knife.
Finely chop the meat and combine with onion, salt and pepper to taste.
Separately chop the fat tail. To make it easier to handle, freeze the lard a little first.
Place the rested dough, roll out into ropes 3 cm thick and cut into low cylinders (about 2-3 cm in height each).
Next, on a floured table, roll out thin flat cakes about 15 cm in diameter or less.
Place a large spoon or one and a half of minced meat on each flatbread, put a couple of pieces of lard on top, pinch the edges.
Grease the trays with vegetable oil so that they do not stick during cooking, and place them at a distance from each other. They expand in size as they cook, so don't put them too close!

After this, all that remains is to heat the water in a double boiler to a boil, arrange the trays and wait about forty minutes. You will know when it is ready by the persistent, incredibly appetizing aroma of the finished products.

Before serving, chop the white onion into very thin half rings, sprinkle with vinegar, sprinkle with red ground pepper and serve as a seasoning. Another option is sour cream combined with crushed garlic and chopped cilantro.

Recipe with minced meat and potatoes

For 0.7 kg of sifted wheat flour, take 250 ml of water, an egg, a tbsp. a level spoon of salt, and for the filling - 1 kg of ready-made minced pork and beef in a one-to-one proportion of meat, half a kilo of onions, the same amount of potatoes and spices (salt, pepper to taste).

Let's do this.

The dough is kneaded in the same way as in the previous version.
The potatoes are chopped into small cubes (the smaller the better, but we do not recommend grating them on a coarse grater, otherwise the potatoes will “come off” with water, which is undesirable).
Add finely chopped onions to the potatoes.
Put potatoes and onions into the minced meat, add salt and pepper, and knead well.
Roll out the dough and cut into diamonds of any size.
Place the filling in each and pinch the edges diagonally. Connect the edges again in pairs.
Send the products to the mantyshnitsa for half an hour.

Lazy manti in the oven

You can cook manti in the oven. Who just called them lazy? There is almost as much fiddling with them as with ordinary manta rays.

So here's how it's done. Prepare the dough in the usual way by combining water (or milk) with egg, salt and flour, kneading the dough well. Minced manti can be made by passing meat (beef and pork) through a meat grinder and adding chopped onion. No chopping of meat into small cubes with a knife is required. Mix the minced meat well, adding pepper and salt.

The whole secret of the dish is in the way the product is formed. For lazy manti, you need to roll out the dough thinly, cut it into strips approximately 20-30 cm long and 2-3 cm wide. Place pieces of minced meat on each strip, connect the edges and pinch, but not along the entire length, but leaving gaps uncovered. Carefully close the ends of the strips and roll the stuffed sausage into a snail shape. Make a few and place on a small baking sheet greased with vegetable oil. Place in the oven and cook over medium heat until the top is browned. After this, pour the manti with broth or water with sour cream and leave for some more time until the liquid is completely absorbed.

You can also cook manti with meat and potatoes in the oven.

Manti with meat in a slow cooker

Manti in a multicooker are prepared in the “steam” mode. Cooking time: 50 minutes.

For the dough, take a glass of water, three glasses of flour and a teaspoon of salt. Knead the dough, roll it out like dumplings, but cut into squares.

We make the filling from half a kilogram of mixed minced meat (pork and beef). Add salt, pepper, finely chopped three onions. Mix everything and pour in a little milk for juiciness.

Set the desired mode, pour 2-3 glasses of hot water into the multicooker bowl and wait. You can serve with sour cream sauce with garlic and herbs or soy sauce.

Option with beef without pressure cooker

Manti is usually cooked with lamb, but many people like it with beef. It is a little dry, but if you add fat tail fat or lard, it will turn out juicier, and the taste and aroma will resemble lamb, as in Uzbek manti.

So, for minced meat, take 350 g of meat, three onions and several cloves of garlic, as well as 150 g of fat tail. Finely chop everything, add salt, pepper and mix.

The dough is ordinary, like manti. Having formed the products, let's think about how to steam them, but in the absence of a special pan. Some housewives offer an interesting and tasty method - placing manti on raw potatoes. To do this, place pieces of butter in a frying pan (the potatoes will be fried in it), and lightly salted potatoes cut into slices on the butter. Place the manti on the potatoes and pour in water - just enough to cover the bottom, but not wet the manti. They should sit on dry potatoes! Cook covered for about thirty minutes, by which time the manti will be steamed and the potatoes will be fried.

In Tatar

Tatar manti are prepared with potatoes and meat - lamb and beef.

For the test:

a glass of milk with water or just water;
3 cups flour;
one egg;
half a spoon of salt;
spoon of vegetable oil.

Filling:

300 g meat;
medium-sized potatoes - 5-6 pieces;
a pair of onions;
2 cloves of garlic;
spices to taste (ground salt and pepper);
seasonings or herbs - basil, cilantro.

All manipulations with the test are carried out by analogy with the previous options. The filling is cut with a knife. After grinding all the ingredients, the mass is kneaded well, and a little water is added for juiciness.

Original recipe with fish

Manti can be cooked with fish. The recipe uses pink salmon, but cod and any sea fish are fine. If the variety is low-fat, then it’s a good idea to add lard to the minced meat. If the fish itself is fatty, then adding lard or not is at your discretion.

Per kilogram of flour for dough:

one fresh frozen pink salmon;
a couple of onions;
2 eggs;
100 g lard;
pepper and salt to taste.

Using water, 1 egg and flour, knead the dough and prepare the filling. We make it from fish minced in a meat grinder (after removing the skin and removing the bones), chopped onions, eggs and seasonings. Everything else is no different from the traditional preparation of classic meat manti.

Lenten recipe with pumpkin

Manti can be lean. They are prepared with pumpkin. The recipe below is not a sweet dish at all.

For manti with pumpkin, prepare the dough by kneading as usual:

half a kilo of flour;
200 g cold water;
a pinch of salt.

If the dish is not lean, then you can add an egg to the dough for binding. It can be replaced with starch, semolina or flour. The quantity is determined by eye, based on the composition of the components.

In a double boiler the process goes faster, 20-30 minutes is enough.

What sauce should I serve this dish with?

Depending on the filling, manti are served with different additives and sauces.

Most often the dish is made with meat, and therefore the following additives would be appropriate:

sour cream with chopped parsley, cilantro or basil and garlic;
tomato ketchup;
adjika;
home treatment;
hot sauces based on roasted vegetables with tomatoes, onions and carrots;
mayonnaise;
light vegetable salads, as well as onions pickled in vinegar.

How to sculpt manti correctly and quickly?

Tip: To prevent the juice from leaking out during cooking, all seams are made from the top.

To do this, we will pinch the edge of the manti: first we connect the two edges as when sculpting a pie, then we lift the two ends and connect them with the corners together. This will create an envelope that looks like a wide letter “H”. All that remains is to connect the ends in pairs to form a looped common edge.

There is another way, it is called a rosette. Its essence is that three circles of dough are overlapped slightly one after the other, slightly pressed at the places of overlap. After this, minced meat is placed on a strip of circles, starting from the outermost circle, and a “rose” is carefully rolled up. This way, the bottom of the product will be closed and the top will be open, and the juice will not leak out during cooking.

Ideal manti dough: recipes

A proven version of an excellent test for manti:

kilogram of sifted flour;
a couple of glasses of water;
couple of st. tablespoons vegetable (preferably olive) oil;
a pair of eggs;
a small spoon of salt.

Not every housewife knows how to knead dough for dough. And in general, little is known about this dish in our country, since it belongs more to Asian cuisine. This dish is also mentioned as a national dish in the cooking of some Siberian peoples. But no matter which nation is credited with the creation of such a tasty and original dish, the first mention of it is noted by the Uzbek people. Manti are often confused with khinkali or dumplings. And this is not accidental, since there are still some similarities between these three dishes, but, nevertheless, they are prepared somewhat differently.

In the article we will look at how to knead the dough for manti, what fillings go with them and what sauces are best served with. We will also try to figure out how manti differ from dumplings and khinkali.

It would seem that it could be easier than kneading the dough, but, unfortunately, many novice cooks, when preparing such a simple dish, make many mistakes during the process of kneading the dough. Therefore, before you start preparing the dish, it is best to learn more about how to knead dough for manti.

What is the difference between manti and dumplings?

Before kneading the dough for manti, let’s try to figure out what their main differences are from dumplings. Then you will be able to avoid the most common mistakes and be as similar to the original as possible.

The meat filling for manti is not passed through a meat grinder, but is chopped with a knife. This allows it to remain juicier.

Unlike dumplings, manti are steamed and are never immersed in boiling water. It is better to cook them in a double boiler. But if it is not there, then you need to put a special grill or sieve on the bottom of the pan with water. And then the dough bags with filling are laid out on it. After all, manta rays in their shape resemble bags. Thanks to this dish, the device at the bottom of the pan in the form of a lattice acquired the name “mantyshnitsy”.

Manti are eaten by hand, so that the juice does not flow out of them when pierced with a fork, but goes straight into the mouth.

The difference between manti and khinkali

The main difference between these two dishes is noticeable to the naked eye - the shape. Manti are wrapped in an envelope with the top slightly open. Khinkali, in turn, is shaped like small tight bags.

Another difference is the minced meat. For manti, lamb or beef is often used. Khinkali also contains pork or beef. Also, in some cases, chicken fat may be added. As noted above, minced manti is chopped with a knife. For khinkali, it is ground in a meat grinder. If in the first case only coarsely chopped onions and salt are added to the filling so as not to interrupt the taste of the meat, then in the second they add a large amount of spices and herbs.

When answering the question of how to knead dough for manti, you must remember that it should be tight and fresh. It is also customary to add an egg to it. In some regions, the dough is prepared with the addition of yeast. kneads fresh, but not tight. And no egg is added to it.

The cooking process for both dishes is also different. As already noted, it is customary to steam manti. Khinkali is cooked in a saucepan or deep frying pan.

Another difference is that khinkali is a dish of Caucasian cuisine, manti is Asian. The dough tail from khinkali is not eaten. It is necessary to make it more convenient to take them with your hands. Manti are eaten completely.

As we have already found out, manti is made from unleavened dough. Many housewives add an egg to the dough to make it stick together better. But the classic recipe only includes flour, salt and water. It is also important to remember that the water should be cold. Then the dough will turn out tight.

Preparing the dough

When answering the question of how to properly knead dough for manti, remember that maintaining proportions is of great importance. Or rather, this is the basis for success in preparing good dough. In our case, the winning proportion is the ratio of water and flour 1:2.

So, we will need:

two glasses of sifted wheat flour;
one glass of purified cold water;
one chicken egg;
half a teaspoon of salt.

The manti dough is rolled out to 2 mm thick.

How to properly knead dough for manti with photo

To make the manti dough airy, it must be sifted through a fine sieve, thus saturating it with oxygen.

Pour flour onto the prepared surface. To prevent excess debris from getting into the dough, the surface must be covered with parchment paper. Make a funnel in the flour with your palm and beat the egg into it and pour in water, but not all of it.

To prevent the entire contents of the well from spreading, you need to knead the dough from the edges to the middle, gradually adding the remaining water. If necessary (if the dough turns out liquid), add more flour.

The dough should be tight, but at the same time elastic. Make a kind of ball out of the dough and cover with a towel, leave for a while. This is done so that the dough “rests” a little.

Often half an hour is enough for the proteins that make up the dough to swell, and it, in turn, will become more elastic and will not tear during cooking.

So, having looked at how to knead dough for manti (“classic” recipe), we can say that it is not so difficult to do, the main thing is to adhere to the kneading technology. If this is followed in full, the dough for manti will turn out elastic and will not tear when rolled out.

Having rolled out the dough thinly, all that remains is to cut it into squares of the same shape or familiar circles.

Cooking manti

After the dough has “rested”, roll it out thinly to the shape we need. Let's start preparing the minced meat. It's best to use lamb for this, but if you can't find it, feel free to substitute it with beef. Do not use pork under any circumstances, otherwise it will no longer be manti, but rather khinkali or dumplings.

Ingredients for minced meat:

one kilogram of meat;
half a kilogram of onions;
a couple of teaspoons of salt.

Chop the meat with a knife into pieces of at least one centimeter. Finely chop the onion. Mix the ingredients well and add salt to them. To make the minced meat as juicy as possible, you can add one glass of cooked meat broth to it.

After the minced meat is ready, we begin to form the manti. Place about one tablespoon of minced meat on the prepared dough. Now it is important to properly fasten the dough so that it does not fall apart during the cooking process. First you need to fasten the edges so that you get envelopes. Next, the edges of the open segments must be leaned against each other. All meat envelopes are ready.

How to knead dough for manti in a bread machine

Preparing dough for manti is not so easy. Despite the fact that its preparation requires a minimum set of ingredients, not every housewife can knead it, as this is a rather labor-intensive process.

But in the age of technology, a bread machine can make the task easier. The dough prepared with its help will be moderately hard and quite elastic. To knead it, we need three glasses of sifted flour, one chicken egg, a glass of kefir, salt, and vegetable oil.

Method for preparing dough in a bread machine

In this case, the main thing is to maintain proportions, and the machine will do everything on its own. Beat an egg into a separate container and add kefir to it. Mix well. You can do this with a whisk. After this, pour the mixture into the bread maker bowl. Add salt, vegetable oil and add flour.

Set the program you need and wait for the dough to knead. When the machine has completed its task, take out the finished dough and leave it covered for half an hour to “rest.” After this, you can start preparing manti.

Features of preparing the filling for manti

Having figured out how to properly knead the dough for manti, let’s look at the features of preparing minced meat. In the homeland of this dish, it is customary to prepare minced lamb, goat or horse meat, and in some cases, camel meat. But since such meat is quite difficult to get in our latitudes, you can use beef.

To make the minced meat juicy, fat tail lard or fat is added to it. In the absence of both, you can put a small piece of butter in each manti. Here's how to knead the dough for manti, the recipe contains butter and several ingredients that give the filling juiciness.

Onions must be added to the minced manti. It gives it juiciness and also makes its taste more piquant. Most often it is mixed with meat in a 1:2 ratio.

Sauces for manti

If it is not recommended to put a large amount of spices into the minced manti, then there are no restrictions when it comes to sauces. This can be a classic sauce based on mayonnaise, sour cream and garlic, or ketchup or adjika. In addition to well-known sauces, you can add lesser-known, but very tasty sauces.

Almaty Satan sauce

It is prepared using vegetable oil, which is heated in a frying pan until smoke appears. After this, one tablespoon of tomato paste is added to it. Turn off the stove and add a little red pepper and garlic squeezed through a garlic press. Mix all the contents, pour into a glass container and let the sauce brew for 15 minutes.

Sour cream garlic sauce

To prepare it, finely chop five cloves of garlic. This is important; you must not put the garlic through a garlic press. The garlic pieces should be felt. Separately chop the dill and green onions. Sprinkle the greens with your favorite spices. In this case, suneli hops are suitable.

After that, mix all the ingredients and pour a glass of sour cream. The sauce should sit for at least 15 minutes.

How to eat manti correctly

Having studied how to properly knead dough for manti according to the classic recipe, the peculiarities of preparing minced meat and sauces, we will understand the question of how to properly eat this Asian dish.

If in the case of dumplings it is enough to prick each one on a fork, dip in the sauce and eat, and khinkali can be taken with your hands and also dipped into the sauce, then the case with manti looks a little different.

So that the juice from the manti does not leak out, and the sauce is felt inside each manti. They must first be bitten, then put into the manti sauce with a spoon and then finished, enjoying the fullness of the taste of the dish.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

This is the national dish of the Tatars and Pakistanis, however, the homeland of manti is considered to be China, where they are called “mantou”, which is translated into Russian as “steamed bread”. In the Uyghur recipe for preparing the dish, beef is used as a filling, but any other meat is no less tasty with the dough.

How to cook manti

The meat dish also goes by names such as poses and buuz. It may vaguely resemble Georgian khinkali or the familiar dumplings, but the difference is still noticeable. Traditionally, manti is stuffed inside not with minced meat, but with minced meat with the addition of a large amount of onion and lamb tail fat. Cooking manti at home involves using a manti cooker (caskan), which modern housewives replace with a double boiler or, in extreme cases, a colander placed over a pan of boiling water.

The classic Tatar dish used to be prepared exclusively with meat filling, mainly lamb. Today it is made with potatoes, fish, cottage cheese, pumpkin, mushrooms, and mixed vegetables. Meat filler is prepared from a variety of products, including pork and poultry. Grind it with a knife, not a blender or meat grinder. Ideally, if the meat is chopped finely and thinly, then in manti it will be very juicy and tasty. You can improve the dish by adding lard and onions to the filling.

Dough

Not only the taste, but also whether the product will retain juice during cooking depends on the quality of the base of the dish. How to prepare dough for manti? It is not necessary to use eggs or yeast for this purpose. The traditional recipe involves preparing unleavened dough in water. Whatever option you choose, it is important to thoroughly knead and knead the base for at least 15 minutes.

How to sculpt manti

When the filler is ready, start sculpting the products. How to make manti juicy and tasty? To do this, it is important to seal them tightly and hermetically. The filling is placed in the center of the flatbread, its two opposite edges are lifted and sealed with your fingers. Next, the two free side ends are closed so that the seam is perpendicular to the first. In the same way, you need to wrap the remaining edges from the other edge. The seams of the closed product resemble the letter “H”. To give the dumpling a rounded shape, connect all the corners together.

Manti recipe

This dish is very popular in Tatar, Uzbek and other oriental cuisines. It is steamed using a special utensil called a mantyshnitsa. This saucepan is equipped with special grates on which the molded products are laid out. An ordinary double boiler can serve as a replacement for such utensils, and the dish will turn out no less successful and tasty. Cooking manti at home is a simple process, but you need to know certain tricks. Below are recipes with photos of different versions of the oriental meat dish.

In a steamer

Time: 1.5 hours.
Calorie content: 184 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: oriental
Difficulty: medium.

Steamed dishes are becoming increasingly popular, which is due not only to their benefits, but also to the ease of preparation. However, manti simply cannot be cooked any other way. Like dumplings or dumplings, they can be prepared with different fillings, be it chicken, vegetables, cottage cheese, dried fruits. Below is a classic recipe for preparing an oriental dish using a pressure cooker. How to make steamed manti correctly?

Ingredients:

pork lard – 30 g;
lamb/beef – 0.3 kg;
onions – 8 pcs.;
egg;
seasonings (pepper, cumin);
flour - 1 tbsp;
water – 100 ml.

Cooking method:

Chop the meat and lard very finely.
Chop the peeled onion into cubes and mix with the prepared meat ingredients. Add seasonings here.
Separately, beat the egg, adding drinking water and salt to it. Mix the ingredients thoroughly and add flour to the resulting mixture, starting to knead the dough (it should be stiff, elastic and a little hard).
After kneading for 15 minutes, set it aside to “rest” for 10 minutes.
Then divide the lump into 4 equal parts, cut each of them into 9 more pieces.
Start forming balls first, then flat cakes, which should be rolled out with a rolling pin.
Place a spoonful of filling onto the flatbreads, then pinch the edges of the product with your fingers. Slam the resulting bags so that they take on a rectangle/square shape.
Place the dumplings in a pressure cooker and steam for about 40 minutes.

With minced meat

Time: 2 hours.
Number of servings: for 6 persons.
Calorie content: 179.5 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: Tatar.
Difficulty: medium

To feed a man, only 4-5 manti are enough, so they are easier to prepare than smaller dumplings, which sometimes take more than an hour to make. The proposed recipe for manti with minced meat involves using a mixture of pork and beef meat, however, to make the dish less high in calories, you can replace the filling with chicken. Dried basil and mint are excellent seasonings. How to cook delicious manti?

Ingredients:

potatoes – 2 pcs.;
onions – 5 pcs.;
minced beef – 0.5 kg;
eggs – 2 pcs.;
minced pork – 0.5 kg;
corn flour - 2 tbsp. l.;
water – 1 tbsp.;
wheat flour 0.7 kg;
spices;
butter – 100 g.

Cooking method:

Mix both types of flour.
Beat eggs with cooled water, 1 tsp. salt. Then combine the mixture with flour and knead the dough. First do this with a fork, then, when the mass becomes elastic, with your hands. The process will take approximately 20 minutes.
Cover the finished base with a damp cloth and leave to set for an hour.
The onion should be finely chopped, mixed with two types of minced meat, grated potatoes, and spices. Cover the manti filling with cling film and leave for 20 minutes.
Form small cakes from the dough, roll them out to 1 mm thick. Place a spoonful of filling and a small slice of butter on each circle.
After you have made the manti, place them on a double boiler and cook until done (about 25 minutes).

With meat

Time: 2 hours.
Calorie content: 217 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: oriental.
Difficulty: medium.

The main difference between manti and dumplings is the method of chopping the filling: when preparing the former, the meat is not ground using a meat grinder, but is chopped with a knife. This way the dish turns out to be as juicy and tasty as possible, and the meat component does not lose its fibrous structure. Manti with meat can be prepared as less fatty, reducing the amount of lard included in them, or even abandoning its use. How to prepare manti from chopped lamb and onions?

Ingredients:

egg;
water – 1 tbsp.;
onions – 3 pcs.;
lamb pulp – 0.25 kg;
flour – 2.5 tbsp;
spices;
butter – 30 g;
pork – 0.2 kg.

Cooking method:

First you should knead the choux pastry (in boiling water). To do this, combine the eggs with salt and beat the ingredients. Pour boiling water into the flour, add the egg mixture and knead into a tight, elastic dough.
Chop the pre-washed meat as finely as possible with a knife. Cut the onion in the same way and mix with the meat component.
Add spices to the filling and you can start making manti.
Divide the finished base into small parts, each of which needs to be rolled out thinly and cut into squares.
Place meat filling and a piece of butter in the center of each square, then connect the ends crosswise.
Place the manti on the pressure cooker, cover with a lid and cook for 45 minutes with constantly boiling water. Serve the finished dish with sour cream.

In a slow cooker

Time: 45 minutes.
Number of servings: for 4 persons.
Calorie content: 175 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: Tatar, Uzbek.
Difficulty: medium.

In Dungan cuisine, lamb is used when preparing manti, while Russian housewives prefer to add beef, pork, or a mixture of both. Making a dish with meat in a slow cooker is not difficult even for novice cooks, the main thing is to follow the instructions exactly. An appetizing, satisfying dish that will not leave your family indifferent. Below is a detailed description and photo of the recipe for manti in a slow cooker.

Ingredients:

warm water – 1 tbsp.;
flour – 400 g;
spices, salt;
minced pork and beef – 0.4 kg;
onions – 2 pcs.

Cooking method:

Mix the meat component with finely chopped onion, season with spices and place in the refrigerator, covered with a lid/film.
How to make manti dough? Sift the flour into a large bowl, make a depression in the slide and pour a little water into it, add salt.
Knead the base for the dish, gradually adding water until the dough is obedient and plastic.
Divide the product into small lumps, each of which needs to be rolled out thinly. Then use a glass to cut out circles with a diameter of about 7 cm.
Fill each tortilla with minced meat and close it like an envelope, connecting the edges with your fingers.
Fill the multicooker bowl with 300 ml of hot water, grease the container for steaming food with vegetable oil and place the manti on it.
Close the appliance with a lid, activate the “Steam” option, and after 45 minutes the dish can be served with sour cream sauce for manti.

Uzbek manti

Time: 80 minutes.
Number of servings: for 4 persons.
Calorie content: 270 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: Uzbek.
Difficulty: medium.

If you don’t have a pressure cooker, you can cook the dish using a simple saucepan, filling it one third with water and placing either a colander or a deep plate on top. The surface on which the dumplings will lie should be greased with oil, and they should be cooked covered with a lid. Some brave housewives experiment by baking the dish in the oven (in this case, the dough is prepared with yeast). If you make the base with kefir or sour milk, then fried manti turns out delicious. Below is a step-by-step recipe for manti with meat in Uzbek style.

Ingredients:

egg;
onions – 3 pcs.;
meat – 0.4 kg;
flour – 0.5 kg;
large potatoes – 1 pc.;
lard – 35 g;
seasonings;
vegetable oil – 2 tbsp. l.

Cooking method:

Combine half a glass of water with an egg, add a teaspoon of vegetable oil, then beat the liquid thoroughly.
Start slowly adding flour here. When the dough becomes stiff, you need to knead it and beat it for 15 minutes, then the base will acquire the desired elasticity. Leave the finished product to “rest” for at least 20 minutes, covered with a damp towel.
The meat should be washed, blotted with a napkin, and then finely chopped into small pieces along with the lard.
The onion can be chopped with a knife or blender.
Peel the potatoes and cut into cubes (the smaller the better).
Combine vegetables with meat ingredients, stir and season.
Roll out the dough to 1 mm thickness, cut into small pieces. Place a spoonful of filling on each flatbread, then pinch the opposite edges crosswise and slightly flatten each piece.
Place the formed manti on oiled levels when the water boils. After 40 minutes they can be served.

In Tatar

Time: 80 minutes.
Number of servings: for 8 persons.
Calorie content: 166 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Tatar.
Difficulty: medium.

This very nutritious, aromatic and tasty dish is made not only in Tatarstan, but also in other countries of Central Asia, Mongolia, Turkey, Bashkortostan, and Korea. Each recipe has its own special composition and method of preparation. Below is how to cook manti in Tatar style. You can serve the finished products with melted butter, adjika, fresh chopped herbs, sour cream, or you can prepare the perfect sauce for manti - tkemali.

Ingredients:

egg;
flour – 1 kg;
lamb fillet – 1 kg;
milk – 1.5 tbsp;
onion – 1 kg;
spices (cumin, curry, red and black pepper);
frying oil;
potatoes – 0.5 kg.

Cooking method:

Mix a teaspoon of salt with milk and egg. Gradually add flour into a homogeneous liquid and mix the ingredients with a fork.
When the base for the dish becomes thick, remove it from the bowl onto the countertop and begin kneading it with oiled hands. After 15 minutes, place the dough in the refrigerator.
Chop the lamb finely; for this you should use a very sharp knife.
The onion can be chopped into half rings and fried in oil.
Mix chopped lamb with onion and season the mixture.
Remove the dough from the refrigerator, divide into 4 parts, each of which should be rolled out as thin as possible and cut into squares of equal size.
Place the filling and a few potato cubes in the center of each disc. Then secure the corners of the dough to each other (the product should look like an envelope). Then fasten the manti from the two remaining edges.
Grease the bottom of the steamer with butter, place the products on it and cook for 45-50 minutes.

Beef

Time: 1.5 hours.
Number of servings: for 2-3 persons.
Calorie content: 180 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: oriental.
Difficulty: medium.

Juicy manti with beef is a popular dish of Central Asian cuisine, which in terms of cooking technology differs little from the more familiar dumplings, therefore, guided by the step-by-step recipe proposed below, you can easily make this dish correctly. Particular attention should be paid to the test. It is important that it is rolled out very thinly, but not torn during cooking. To do this, be sure to let the base sit before sculpting.

Ingredients:

bulb;
beef – 0.3 kg;
chicken egg;
potatoes – 2 pcs.;
flour - 1 tbsp;
spices;
water – 1 tbsp.

Cooking method:

Cut the washed, dried beef into small strips or grind in a meat grinder. If the meat is lean, add a little lard or lard to it.
Pass the onion through a meat grinder, mix with the meat component, and season.
Peel the potatoes, cut into small cubes, then combine with minced meat.
Sift the flour, slowly pour in water (you can use mineral water), beat in the egg and knead into a tight dough. This will take approximately 15 minutes. Let the base for the manti “rest” for half an hour, then roll it out into a thin layer.
Cut out squares from the dough, place a spoonful of minced meat and some potatoes in the center of each. Pinch the edges of the products crosswise.
Place the formed beautiful manti into the bowl of a double boiler, having previously greased it with oil.
Boil the manti (this will take 40 minutes) and serve with tomato or sour cream sauce.

From pumpkin

Time: 1.5 hours.
Number of servings: for 3-4 persons.
Calorie content: 180 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: vegetarian.
Difficulty: medium.

Traditionally, manti is prepared with meat filling, but even in a vegetarian version the dish turns out very tasty and satisfying. Traditionally, pumpkin is used as a lean filler, but potatoes and swollen mung beans are also suitable. Add grated carrots or chopped cabbage. Don’t be afraid to experiment, then you’ll come up with a new dish every time. Below is a classic recipe for manti with pumpkin.

Ingredients:

pumpkin – 0.5 kg;
water – 1 tbsp.;
salt – ½ tsp;
flour – 0.5 kg;
spices;
butter.

Cooking method:

Knead the dough (firm and elastic) from flour, salt and water. Place it under a damp towel for half an hour.
Peel the pumpkin, cut into small cubes, add spices to it.
Knead the dough again, roll it out thinly on the table, and divide it into square-shaped cakes. Place pumpkin and a small piece of butter in the middle of each plate.
Pinch the edges of the manti crosswise, after which you need to cook the products using a pressure cooker or double boiler. Pre-grease the bottom with oil and steam the dish for half an hour.
Ready-made manti should be greased with butter and served with your favorite sauce.

From lamb

Time: 2 hours.
Number of servings: for 4 persons.
Calorie content: 205 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: oriental.
Difficulty: medium.

To prepare delicious manti with lamb, you need to purchase a good piece of meat (preferably fresh, but you can also work with frozen preparations). The best option is to choose fillet from the front or back leg. In addition to lamb, the recipe calls for the use of fat tail fat and a large amount of onions. The latter gives the dish a special juiciness and aroma, and there should be one and a half times more onions than meat. You can serve any sauce for manti.

Ingredients:

lamb pulp – 1 kg;
spices;
onion – 1.5 kg;
flour – 0.5 kg;
fat tail fat – 0.2 kg;
water – 1 tbsp.;
egg.

Cooking method:

Mix the egg with water and two teaspoons of salt until smooth.
Sift the flour, make a depression in the mound and slowly begin pouring the egg mixture into it, kneading the manti dough. When the base becomes thick, place it on a flat surface and knead with your hands for 15 minutes. Leave the finished plastic dough to rest.
Remove the lamb from bones and veins, then chop it as finely as possible.
The fat also needs to be finely chopped along with the onion. Combine these ingredients with chopped lamb, season with spices and salt - this will serve as a filling for manti.
Knead the dough again, roll it into thin layers, each of which must be divided with a sharp knife into flat cakes with a diameter of approximately 12 cm.
Fill the future manti with the filling, secure the edges, forming something like an envelope.
Place the finished products on the oiled surface of a pressure cooker/steamer and cook for at least 40 minutes.

With fish

Time: 1.5 hours.
Number of servings: for 5 persons.
Calorie content: 180 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: oriental.
Difficulty: medium.

The proposed recipe is especially popular with women who watch their figure and is suitable for those who are fasting or dieting. Manti with fish are low-fat and have a delicate delicate taste. Connoisseurs of light dishes will definitely appreciate them. You can use any fish for the manti, but the best option for the filling in the classic recipe is pink salmon.

Ingredients:

flour – 1 kg;
lard (optional) – 100 g;
pink salmon – 1 pc.;
spices;
eggs – 2 pcs.

Cooking method:

Clean the fish from bones and skin, cut it finely or pass it through a meat grinder.
Peel and chop the onion, mix with fish, add egg and spices.
Make an elastic dough from the remaining egg, flour, a glass of water, and a teaspoon of salt.
Roll out the base for the manti thinly, cut out circles from the layer using a glass. Place the filling on each and pinch the edges, gathering them at the top like a pouch.
Place the manti on the bottom of the steamer, greased with oil. Cook the dish for 45 minutes.

How to cook manti

In order not to be disappointed in the dish, you need to know how to cook manti correctly. Experienced chefs advise:

be sure to add an egg to the dough, otherwise it will not be elastic and tasty;
if you don’t have a double boiler or mantyshka, you can boil the products by placing them on cheesecloth attached to the pan;
if you grease the edges of the manti with oil, it will be easier to hold them together;
You can achieve maximum juiciness of the dish if you do not skimp on the onions added to the filling.

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

In each region, manti is prepared in its own way. But while a lot is known about the traditional Slavic dumplings and dumplings, not everyone knows how to cook manti. But this unique type of meat and flour products deserves 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 the large size of the product.

Anyone who wants to cook manti at home will have no difficulty at all, since this dish among the peoples of the East is usually prepared exactly this way - in the home family circle for home dinners. Over time, with the penetration of eastern culture into the West and gaining popularity in other countries, the preparation of manti became possible on an industrial scale. And when cooking on their own, they increasingly began to make manti in a slow cooker or double boiler.

Classic recipe for dough and manti

Before pampering your pets with manti, you need to start mastering the basics and learn all the intricacies of cooking. Dough for manti is an important and crucial step in creating a dish. After all, an incorrectly prepared dough will ruin the whole job: it will be too thick and will not allow the filling to cook, or it will be too thin and will 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 modeling are a distinctive feature of the East.

To properly test for manti you need:

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, add 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.
In a separate deep bowl, sift the flour. The reseeding process will additionally saturate the flour with oxygen, which will have a positive effect on the dough itself.
After making a well in the middle of the flour, pour in the prepared salty mixture.
Gently stir the manti dough. While mixing, gradually add 0.5 cups of the remaining warm water.
Knead the dough in a bowl until all the flour is incorporated into the process. You should get a very thick consistency that will be impossible to turn with a spoon.
Place the dough on a clean surface and begin kneading it with your hands. To prevent anything from sticking to the table, you need to periodically add flour for better kneading.
The labor-intensive process of working with the dough will take 15-20 minutes. Throughout the entire time, you need to thoroughly knead the dough, pressing it on all sides. This is the only way to achieve the desired thickness and smoothness.
Form the properly prepared dough into a ball. This is done when it no longer sticks to the surface, has become as elastic as possible, but is not yet very steep.
Let the finished dough rest for 30 to 50 minutes. To prevent it from weathering, 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 sculpting of manti and their cooking

The manti dough should be smooth and elastic. After all, the final result depends on how it holds the filling with meat juice. Not everyone knows how to sculpt manti correctly. After all, giving them the shape of the usual dumplings or dumplings can simply ruin the dish.

Thinly roll out pieces of dough no thicker than 2 mm. Cut it into large squares of 10 by 10 cm.

The filling is placed in the middle of all squares. For this size of dough you need 1 tbsp. spoon of minced meat.

Now you should make a manti by connecting its 4 corners together.

And then mold the resulting corners again, thereby giving the mantas their shape.

Unfortunately, in order to beautifully sculpt manta rays, you need long training in this matter. But there are different ways to combine the dough, so everyone will find a simple option for themselves. For some, traditional pinching of corners is easier, others will master the “pigtail”, and some will cook lazy manti.

These culinary masterpieces are cooked in special pans - cascans (manto cookers). This is a special device in which products are cooked using rising steam. If you don’t have such a device, you can always cook manti in a regular double boiler.

Before placing the manti in the pan, moisten the bottom with vegetable oil so as not to stick to the bottom. Instead, you can carry out another procedure - grease the grate of the pan. The products are laid out at a distance from each other so that they do not stick together on their sides.

Place all the grates in the cascan. How long to cook manti will depend on the type of kitchen equipment, filling and thickness of the dough. But the average cooking time is 40-45 minutes. The food is served hot, or with fresh herbs.

Secrets of the perfect dough

For a thin dough that will not tear during modeling, it is best to take grade 1 and grade 2 wheat flour, combining them in equal proportions.
For a strong and elastic dough, the proportion of flour and water must always be maintained. To 1 part water, 2 parts flour.
Eggs are an important ingredient for unleavened dough. There should be at least 2 eggs per 1 kg of flour.
The ideal dough roll is 1 mm.

The best recipes for making manti

The main feature of creating the filling is the method of grinding it. Modern housewives are increasingly using meat grinders and blenders, but for a classic dish this is fundamentally wrong.

With meat chopped with a knife, oriental food turns out much tastier.

According to tradition, manti is usually prepared with meat, most often from several meat products: lamb, pork, chicken, beef. A mandatory addition to the meat is a piece of fat tail fat, which makes the dish more tasty and juicy. Also, the juiciness of the mantas is given by onions, which must be present in the minced meat in a ratio of 1 to 2.

Potatoes and pumpkin are common traditional additions to meat. Potatoes absorb excess moisture, preventing the manti from breaking through, and pumpkin adds a unique taste to the dish. In the modern world, manti can be prepared with all sorts of fillings: cottage cheese, mushrooms, fruits.

Recipes for making manti are varied, because... Each nationality prepares them according to its own historical recipes.

In Uzbekistan, this dish is traditionally filled with lamb.

Ingredients for the dough:

flour - 500 gr;
egg - 1 pc.;
water - 120 g;
salt - a pinch.

lamb - 0.5 kg;
fat tail fat - 50-100 g;
onion - 300 gr;
salt, spices - to taste.

How to cook:

In order for Uzbek-style manti to come out juicy and appetizing, it is better to take meat from the back or thigh of a ram.

You can also use a food processor to knead the dough. Pour all the necessary ingredients into it and mix. The result will be a steep grind, which will still need to be mixed manually. Let the dough rest.

Chop the lamb, tail fat and onion into small cubes. To make fat easier to cut, you need to freeze it a little. Place the meat and onions in one bowl, season with salt and pepper and stir.

Divide the dough into pieces. Roll out each piece very thinly with a rolling pin, and cut into squares or make flat cakes from the resulting layers. Place the minced meat in the middle of each prepared pan and place the fat tail fat on top.

Shape the manti, giving them a round shape. Steam the dish for half an hour. When serving, top with sour cream sauce.

Recipe for manti with kava pumpkin

Kava is a pumpkin that is often used as a filling along with meat or as an independent minced meat. Manti with pumpkin turns out juicier, healthier and more original.

But to experience all the luxury of the east, you can cook fried manti - khoshans.

Want something interesting?

Ingredients for the dough:

flour - 800 gr;
water - 300 ml;
egg - 1 pc.;
salt - to taste.

pumpkin - 800 gr;
meat - 300 g;
onions - 4 pcs.;
black pepper, salt - to taste.

For frying:

vegetable oil.

How to cook:

Prepare the dough according to the classic recipe with careful kneading. You can replace manual kneading with a food processor. Be sure to let the test rest for 60-90 minutes.

Prepare ingredients for minced meat. Peel a piece of pumpkin, cut into pieces, chop into small cubes. Cut the meat into thin slices and chop. Chop the onion first into half rings and then into cubes. Combine all the products, add spices and salt to them and mix everything thoroughly.

Roll out the dough, giving it any shape, and put filling in each piece. Pinch the edges tightly, making a product of any type.

This recipe for manti with pumpkin is unusual in that the manti are initially fried in vegetable oil and then steamed. Heat the oil in a cauldron and fry the manti in hot fat. Afterwards, let the oil 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 made from assorted minced meat can be easily replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for filling. And if you don’t have a double boiler, you should cook manti in a slow cooker.

For the test:

flour - 3 cups;
water - 1 glass;
salt - 1 teaspoon.

minced meat - 500 g;
onions - 3 pcs.;
salt - 1 teaspoon;
salt and spices - to taste;
water - 100 ml.

How to cook:

First, as usual, prepare the dough. You can get away from strict standards and prepare the dough without using eggs, just using water and flour. The dough is kneaded in the traditional way, and it should not be too stiff. Let it sit for 30 minutes.

While the gluten swells, you need to prepare the filling. Place the minced meat in a bowl. Thinly slice the onion into half rings and then chop finely. Mix the minced meat with onions, add spices, salt, and pour in a little water. Mix everything thoroughly until smooth.

Cut the rested dough into equal pieces and roll them into flat cakes. Fill each flatbread with minced meat and form manti, pinching the edges nicely.

Pour 3 cups of water into the multicooker pan and set the “Steam” mode. Coat the grill with oil or fat and place the manti on it so that their sides do not touch. Cook under a closed lid for 35-40 minutes. Serve hot.

How to cook manti with potatoes

Manti with potatoes is one of the varieties of Central Asian dish. An interesting vegetable filling gives the dish an originality, and everyone who tries it gives an ambiguous reaction. Despite the absence of meat, manti comes out in all its glory: with a spicy taste, juicy and with steamed dough.

Departing from the rules for preparing dough, it should be noted that manti with potato filling must be made from anhydrous dough. Then it will turn out denser, which is what is required for this recipe.

Ingredients for the dough:

flour - ¾ cup;
egg - 2 pcs.;
salt - 1 teaspoon;
water - as needed.

potatoes - 4 pcs.;
onion - 2 pcs.;
butter - 100 g;
salt - 1 teaspoon;
ground pepper, cumin - to taste.

Of these products, the output should be about 20 pcs. manta

How to cook:

Beat the eggs with a fork and dissolve the salt in them. Add sifted flour and knead the dough thoroughly. Let it rest under a damp towel for 30-60 minutes.

During this time, you should prepare the filling. For such a vegetable recipe, the main thing is the ratio of onions and potatoes. Onions should always be 1 to 2 in relation to potatoes.

Peel and wash the potato tubers and onions. Cut the tubers into slices. Cut each plate into strips (slices), which are cut into very small cubes.

Chop the onion thinly and finely as well. Chop all vegetables only by hand without using choppers.

Place the onions and potatoes into a bowl. Add 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 so that the butter is evenly distributed.

Divide the ball of rested dough into 4 parts, each of which is rolled into a roll 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 flat cake 1-2 mm thick. Place 1 spoon of potato filling on each flatbread.

Make manti in a convenient way. It will be most convenient to combine the dough in the usual way. Connect two opposite edges over the center of the minced meat. Turn the cake over and pinch the remaining edges over the previous pinch. Then connect the midpoints of the remaining two sides of the square. Lastly, pinch the corners of the square remaining on one side in pairs. Make the finished shape slightly oval, slightly flattening it on the sides.

Steam the manti under high boiling water for 30-40 minutes.

How to cook lazy manti in a slow cooker

Often, lack of time does not allow you to fully engage in preparing manti. But you can fully enjoy this oriental dish if you adapt the manti recipe in a slow cooker and prepare a lazy version of the dish that does not require artistic modeling.

flour - 600 gr;
water - 1.5-2 glasses;
egg - 2 pcs.;
salt - to taste.

meat - 500 g;
onions - 3 pcs.;
salt, spices - to taste.

How to cook:

Beat the eggs until foamy with salt. Winnow the flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough sits, prepare the filling.

Since the dish itself is modified, the minced meat can be chopped not by hand, but using a blender. Cut the meat and peeled onion into pieces and place in a blender. Grind the products, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat; to make the dish juicier, you can pour a little warm milk into the minced meat. Mix everything thoroughly.

Roll out the entire piece of dough into an evenly thin layer. Place all the filling on one edge and roll the dough into a roll. Pinch the resulting roll at the edges and place in the slow cooker. Cook for 30-40 minutes.

Serve on a common platter, cutting the roll into slices with a knife.

Manta rays... well, who doesn't love them??? Many people love to eat, but many don’t know how to cook them correctly. Because of this, it is believed that preparing this dish is a troublesome task, and the result does not always turn out as expected.

This is an excellent dish for a holiday table, because guests will definitely not go hungry. The combination of meat and dough is always very satisfying.

Another good thing is that manti can be stuck on and frozen in the freezer, and cooked just before serving. In general, a wonderful dish both for a holiday and for every day.

So let's try today to cook manti with meat according to a family recipe that has been proven over the years.

How to make manti with minced meat correctly

To prepare the most delicious and juicy manti, we will need the following ingredients for the filling:

1 kg minced pork and beef;
half a stick of butter;
onions (a lot of onions, the amount when grated should be approximately equal to 1/3 of the minced meat);
salt pepper.

For the test:

0.5 kg flour;
1 egg;
2 tablespoons vegetable oil;
1 glass of boiled water;
1 spoon of salt.

How to properly knead the dough for manti so that it does not tear during cooking

It looks complicated, but in fact everything is simple, you just have to start.

Juicy and tasty minced manti

While the dough is resting, prepare the filling. In order for it to turn out juicy, the minced meat must be fattier.

If the meat is lean, then add butter to it.

Recipe for making manti on video

Serve the finished dish to the table with your favorite sauce. I would like to note that the “roses” turn out to be less juicy, but still very tasty. I usually make most of the regular manti and some "roses" for variety.

Juicy manti with pumpkin

Let's consider another very popular option for preparing manti - stuffed with pumpkin.

For the test we will need:

egg - 1 pc.;
salt - 1.5 teaspoons;
boiled water - 0.5 l;
flour - 1 kg.