What to do to make manti juicy. Manti: how to cook juicy manti with meat deliciously and correctly. A proven version of an excellent test for manti

Manty is another representative of a large and tasty family of dumplings. But if the birthplace of our Russian dumplings is Siberia, then manti is a guest from Central Asia (Uzbekistan, Tajikistan, Mongolia, etc.). Naturally, Asian origin determines some of the features of this dish: the use of lamb, southern spices, steaming, eating not with a fork, but with your hands. However, this does not mean at all that manti is something exotic, complex and inaccessible. The problem here can only be one thing - the lack of a double boiler, but if you have this device in your kitchen, then the process of preparing manti will seem like a trifle.

• filling:
• 500 gr. fatty lamb (or 400 gr. beef + 100 gr. fat)
• 1 large onion (250-300 gr.)
• 1 tsp salt with a slide
• 1 tsp zira
• 0.5 tsp ground black pepper
• dough for manti:
• 2 cups of flour
• 2 chicken eggs
• 1 tsp salt without a slide
• 50 ml. water

Dough for manti

Stuffing for manti

• It's time to move on to preparing the filling for manti. Here again interesting feature oriental recipe: we start preparing the filling not with meat, but with onions. Onion mode is very, very fine, after which we pour it into a small bowl. Add a teaspoon of salt to the chopped onion.
• We begin to knead the onion with our hands and squeeze out the juice. Salt is very good for juicing, so in just a minute you have quite a lot of liquid in the bowl. After that, we set aside the bowl with onions to the side, let it “cry” further and, finally, move on to the meat.
• Traditionally, manti is cooked with fatty lamb, and in my recipe I will use this particular meat. But if there was no lamb on the market, then it can be replaced with beef. In this case, fat must be added to the beef, which will give the meat juiciness. Of course, it is ideal if it turns out to be mutton tail fat, but ordinary lard can also be used.
• So, the meat should be turned into minced meat. Naturally, this is easiest to do with a conventional meat grinder, but only in this case all the meat will turn out to be squeezed and crushed. This is good for cutlets, but not for manti. In manti, it is desirable to feel individual juicy meat pieces. That is why I always follow the traditional path of oriental chefs and cut meat with a knife. This is done as follows: first, cut the meat into thin slices. Then we cut the meat plates into thin strips.
• We cut the strips into small pieces, less than a centimeter in size.
• After that, it is advisable to spread the meat on a cutting board and once again go through the pieces with a knife or better with a sharp hatchet.
• Pour the chopped meat into a bowl with onions. If your lamb is not fatty or beef was used, then finely chopped fat or lard is also added there. All this is mixed and coaxed with 1 teaspoon of zira (the spice can be used both in seeds and ground).
• Add 0.5 tablespoons of ground black pepper. Then mix thoroughly again. Once in the onion juice and spices, the meat begins to marinate. A fantastically appetizing aroma of shish kebab immediately begins to emanate from the minced meat.

  How to sculpt manti

• Well, our dough is ready, the filling too, so you can proceed directly to sculpting manti. To do this, remove the dough from the film and knead the manhole again. You will notice that it is now much easier to work with him.
• Divide the dough in half and roll each piece into a sausage. We cut each sausage with a knife into 8 parts. Blanks for 16 manti are ready. Now we roll them into thin cakes a little smaller than a tea saucer.
• Some chefs roll out 5-6 cakes at once, and only then they begin to sculpt. Personally, it is more convenient for me to cook manti one at a time. In this case, the dough does not have time to dry out, and our Asian dumplings are easily molded.
• The technology for assembling manti is as follows: put a tablespoon with a slide of filling on a rolled cake.
• We bring together two opposite edges.
• The reduced edges are carefully blinded. The result is something like a tube, from which the filling strives to slip out from both sides.
• So that the filling does not escape, the manti should be clogged on both sides. To do this, first, on one side, lift a part of the cake with your finger. It looks like we're sealing an envelope. It really needs to be tightly sealed, in other words, to blind the top edge with the bottom.
• After the envelope is sealed on both sides, it turns out such a small pillow with a longitudinal scallop on top.
• The last stage in the assembly of manti is giving a characteristic shape. To do this, the protruding corners stick together in pairs with each other. Please note that the corners that are not on one end of the envelope, but on the opposite ones, stick together. This is done from one side and from the other.
• That's all, the mantle is ready. As you can see, it is quite large. There are about 5-6 pieces per serving. And we sculpted it for some 20 seconds, no more. This is the advantage of manti over dumplings. In a quarter of an hour, you can stick manti for the whole family.

  How to cook manti

• As I said at the very beginning, manti is cooked in a double boiler. 6-7 manti are placed on each level of the double boiler. Thus, in a three-level double boiler, 18-21 manti can be cooked at the same time (in other words, 3-4 servings). Due to the fact that heat treatment occurs with the help of steam, the cooking time is extended to 40-45 minutes from the moment the water boils. Of course, for a long time, but you have to endure, the manti are worth it.
• Another little secret. Before putting the manti on the lattice plate of the double boiler, it is advisable to grease its lower part with vegetable oil. To do this, pour a little oil on a saucer, carefully dip the manti into it, and only after that we send it to the double boiler. All this is done, as you probably guessed, so that the manti does not stick to the metal of the double boiler during the cooking process.
• While the manti are being prepared, you can pass the time by making a traditional sauce for manti, which is especially popular in Uzbekistan. It is prepared on the basis of sour milk, sour cream or not sweet yogurt. In the dairy product, add mute chopped garlic, a piece of red hot pepper (preferably fresh, but you can also use ground) and finely chopped cilantro. The proportion is arbitrary, whoever likes what.
• According to tradition, ready-made manti, like Georgian khinkali, is eaten with the hands. Only this should be done very carefully. The fact is that inside each envelope with meat there is quite a lot of broth. Even if the dough looks cold, the broth inside may still be quite hot. Firstly, they can burn themselves, and secondly, they can spread on clothes and stain them. But if you are sure that the manti is ready to eat, then bite it and at the same time draw in the delicious meat juice. I believe at this moment you will understand why many gourmets prefer manti to dumplings.

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Minced meat for manti

Gathered to cook manti, but do not know the specifics of cooking the meat component of this dish? Don't worry, this manti mince recipe will help you figure out how to make manti stuffing.

INGREDIENTS

• Pork 500 Grams
• Beef 200 Grams
• Bow 5 Pieces
• Zucchini 1 piece

Preparation description:

In fact, in preparing minced meat for manti, our main task is to make our manti turn out juicy, because manti are not just big dumplings;) They have a different taste, you need to cook minced meat for manti in a different way. Every Uzbek knows that the main secret is in the preparation of minced meat, because. the dough is used ordinary dumplings. So, in order for the dish to turn out really tasty, you need to make an effort and cook minced meat for manti according to this recipe: 1. The first secret is that we will not twist the meat in a meat grinder, but cut it into small pieces with a knife. To make this easier, the meat can be held in the freezer for a while before cutting. Throw everything into one bowl. 2. The next secret is in a lot of onions. Finely chop it, salt, pepper, and knead with your hands until the juice is released. Add to meat, stir. At this stage of cooking minced meat on manti, you can also add carrots, basil, herbs, or other spices - which is already enough imagination :) 3. And one more secret of the enchanting juiciness of manti - zucchini! We cut it into cubes, but we add it not to the minced meat itself, but already directly when sculpting manti. Therefore, just before sculpting, we put two bowls side by side - with chopped zucchini and minced meat, and put minced meat and zucchini in turn in each of the manti. I'm sure if you cook minced manti at home according to this recipe, you will understand that real manti is a really festive dish :) Good luck!

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How to cook manti at home step by step recipe with photo

Manti ... well, who doesn't love them. Many people like to eat, but many do not know how to cook manti correctly, because of this it is believed that cooking manti at home is troublesome, and the result does not always turn out the way you expect it. Let's try today to cook manti with meat according to a recipe that has been proven over the years.

To get started, I advise you to watch a short video of cooking manti.

Manti: recipe video

How to do manti correctly? Manti recipe with minced meat (step by step recipe with photo)

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

- 1 kg of minced pork and beef;

- half a pack of butter;

- onions (a lot of onions, its amount in grated form should be approximately equal to 1/3 of the minced meat);

- 2 tablespoons of vegetable oil;

- 1 glass of boiled water;

Dough for manti: how to knead it correctly so that it does not tear when cooking

So how do you knead the dough for manti? Read on. It looks complicated, in fact, everything is simple, you just have to start.

1. Making the dough. We sift half a kilogram of flour on the table and make a slide out of it, in which we make a recess, as in the photo.

2. Break one egg into this recess.

3. In a glass of boiled water, stir up to 2 tablespoons of oil and 1 tablespoon of salt. Stir until the salt dissolves.

4. We begin to knead the dough with our hands, gradually adding water from a glass until it runs out. Then we look, if the dough turns out to be watery, then we add more flour.

5. We knead the finished dough for 10 minutes. Then we put it in a bag and leave it for 1 hour. During this hour, mix it a couple more times.

Minced manti: a juicy and tasty recipe

While the dough is resting, prepare the filling for manti. In order for the manti to turn out juicy, the minced meat should be fatter, if the meat is lean, then add butter to the filling.

6. If the meat is lean, grate the butter.

7. Grind half a kilogram of pork and half a kilogram of beef.

8. Three onions on a coarse grater or cut it into small pieces.

9. Add grated butter and onion to minced meat. Salt, pepper.

10. Add half a glass of boiled water at room temperature to the minced meat. We mix everything well.

11. We sculpt neat and beautiful manti, as shown in the photo.

You can sculpt traditional manti, but if you want to learn how to sculpt manti with a rose. So here's an easy way for you:

12. Pour water into the pressure cooker, add bay leaf to it.

13. When the water boils, grease the sheet of the pressure cooker with a brush with vegetable oil, on top of which we spread our manti.

14. Cook for 45 minutes.

Serve manti to the table with your favorite sauce. I want to note that rose manti are less juicy, but still very tasty. I usually make most of the regular manti and some rosettes for a change. Try it and share your impressions! Bon appetit!

Read also:

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Manty home

I think everyone loves juicy, homemade manti. I remember their taste from my childhood. Usually the occasion for their preparation was some kind of holiday, such as the new year. And now manti occupy one of the first places in the diet of our family. The recipe is pretty simple.

For cooking we need:

• beef - 1 kg., pork - 1 kg;
• onions - 2 heads;
• salt pepper;
• dry dill.

Cooking:

1. We knead the dough. Pour out the flour. We make a recess in it, break the eggs there and pour warm water, salt. The water should be warm, but by no means hot;
2. Knead until a homogeneous mass is obtained, without lumps. The dough should be tight. Cover with a plate and leave for 20-30 minutes;
3. Cooking minced meat. I prefer minced meat is mixed, from pork and beef. It's not greasy, but not dry either. Wash the meat and remove the films and tendons from it. We twist in a meat grinder, add onions, greens. Salt, pepper, mix everything until smooth. Stuffing is ready!;
4. After the dough has stood, we make small sausages out of it, but so that they are not too thin, and cut them into slices. Roll the slices in flour and roll into circles. The circles should be about 10 cm in diameter, and not too thin. Otherwise, the manti will break;
5. Then we put the meat in our circles. It is better to do this with a fork, at least more convenient.

Do not overdo it with meat, and put it too much. A lump of 4 cm will be enough;

Well, juicy, tender, homemade manti are ready! Bon appetit!

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Minced meat for manti, recipes

Without the usual dexterity, a lot of time can be spent on preparing manti. This includes cooking minced meat for manti, kneading and rolling out the dough, then shaping manti, and finally, steaming, which will also take at least 20 minutes. But the end result is worth it, because it’s not the last thing to feed the family, and of course yourself, deliciously.

You already know how to cook dough for manti, therefore, ahead are a variety of minced meat recipes for manti, designed to fill the usual 4 tiers of a pressure cooker.

Minced meat, meat + onion:

• Meat 700-800 gr.
• Fat interior or tail fat - 200 gr.
• Onion - 1 kg

1. Chop the meat and fat into small cubes (how to make it easier and faster, see the recipe for chopped manti).
2. Peel the onion, also finely chop and combine in a deep container with meat and fat.
3. Add spices, stir. Mince is ready.

Minced pumpkin and meat manti:

• Pumpkin - 600 gr.
• Meat - 500 gr.
• Fat - 100-150 gr.
• Onions - 4 pieces
• From spices: salt, black pepper, zira (cumin)

1. Peel vegetables. If there are seeds in the pumpkin, then they must also be removed. Cut the pumpkin into small cubes, finely chop the onion.
2. Cut meat and fat into small cubes.
3. Mix all the ingredients in a deep container, stir, season with spices. Ready!

Minced meat for manti from potatoes and meat:

Everyone in our country has long known a dish that came to us from Asian countries called manti. It is very reminiscent of true Russian dumplings, but it differs from them in a variety of fillings and size.

Manti recipe - history

In general, the Chinese were the first to cook manti. True, there they are called wrappers, in Chinese - baozi. Initially, they were called at home - mantou. From there, the inhabitants of Asia took the name.

Traditional manti are made from unleavened dough. Often it is very thin, but there are variations with yeast, lush dough. You can fill them with anything, adding seasonings to your taste. The hostesses prepare both meat and vegetable, and even cottage cheese manti. The only thing that all these dishes have in common is the method of preparation. Manti is steamed in a special dish called kaskan in Asia. In the modern world, a variety of pressure cookers have been invented. They are a multi-level pan with holes for steam. In the lowest section there is water, which, boiling away, forms the steam necessary for cooking the dish.

You can also use a regular steamer which is very common in our country. Well, those who have special Chinese utensils for cooking manti can only be envied. Bamboo sticks are used here as levels for arranging the dish.

Manti, dough recipe

• As for the preparation of the classic dough, it is worth revealing one little secret. To prevent very thin dough from tearing, use two types of wheat flour: 1 and 2 grades.
• Also, experts recommend using the correct proportions of water to flour: 1:2. Then the dough will turn out elastic and strong enough.
• Well, and, of course, it is important to add to 1 kg of flour at least two eggs.
• And after kneading the dough, let it sit for about an hour covering it with a damp towel.
• It is considered ideal the thickness of the cakes for manti is 1 mm. Therefore, it is very important that the dough is strong enough.
• Put the filling on the cakes and pinch the manti. After shaping the dish, dip each bag into vegetable oil so that the bottom gets wet. And only after that send it to the pressure cooker. Thanks to this trick, the manti will not stick to the bottom of the grates.

Manti recipe - form

By the way, the shape of manti can be very different. Every nation has its own. Manti are round, such manti are often sold frozen in stores. Also, square manti are considered classics, and triangular ones are also found.

Stuffing for manti

• The filling is usually crushed with a knife. Modern housewives often use meat grinders, although in Asia a meat grinder is not recognized at all for preparing a sacred dish. Really, manti, recipe which involves the use of meat, chopped with a knife, are much tastier.
• Now let's talk about the filling itself. Traditional manti are cooked with meat. Moreover, it is customary to mix several different meat products in one filling. It can be beef, pork, chicken and lamb.
• Be sure to add pieces of fat. This is done to make the manti more juicy and tasty.
• Onions are added to such minced meat, cut into small cubes. It is taken in proportion to meat 1:2. After all, onions also add incredible juiciness to the dish.
• In Asia, pieces of any vegetables and, of course, potatoes are also added to minced meat. It absorbs excess juice and prevents the mantas from tearing.
• Pumpkin is also considered an ideal ingredient. It adds a unique flavor to the meat.
• Absolutely any fillings are added to modern manti. It can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will look at some of the options for preparing this wonderful dish.

Spices for manti

And, of course, like any other Asian dish, manti is not complete without spices. Beyond the traditional black and red pepper add cumin, garlic, cumin.

And on top of the manti sprinkled with parsley, cilantro and dill. As a sauce, you can serve ordinary sour cream, as well as tomato or various sauces.

Here are some of the most successful recipes.

Uzbek manti recipe

To prepare Uzbek manti, you will need

For the test

• 400 g wheat flour
• 120 g water
• a pinch of salt

For minced meat

• 0.5 kg lamb
• 50 g lamb fat
• 300 g onion
• salt, pepper to taste

Recipe for Uzbek manti

1. Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare minced meat. To do this, finely chop the meat and onion.
2. Stir the mixture thoroughly, add salt and pepper. Now start sculpting manti. Roll out the balls of cakes, place the minced meat in the middle of each, and a piece of fat on top.
3. Close up the manti, forming balls. Place the manti in the pressure cooker for 30 minutes. As a sauce, serve sour cream with herbs.

Yeast manti recipe

To prepare Yeast Manti you will need

For the test

• 200 g wheat flour
• 5 g dry yeast
• 80 g water

For minced meat

• 150 g pork
• 150 g beef
• salt, red pepper to taste
• 200 g onion

Recipe for Yeast Manti

1. Knead the dough with flour, water and yeast. Let him go once. And you can start cutting.
2. To prepare minced meat, finely chop the meat and onion. Mix everything thoroughly. Blind square-shaped manti by adding 1 tbsp. l. minced meat in each.
3. Lubricate the tiers of the pressure cooker with butter. Boil manti for 40 minutes. As a sauce, you can serve butter by sprinkling manti with chopped herbs.

Manti with potatoes recipe

To prepare manti with potatoes, you will need

For the test

• 350 g wheat flour
• 150 g water
• 10 g vegetable oil

For minced meat

• 800 g potatoes
• 100 g pork fat
• 4 things. medium bulbs
• salt, ground pepper to taste

Recipe for manti with potatoes

1. Knead the dough by mixing water, salt and flour. Cover it with a damp towel and let stand.
2. At this time, prepare the minced meat. Peel and cut potatoes and onions into small cubes.
3. Add shredded bacon to it. Spice it all up. You can start making manti.
4. To do this, roll out the dough into a large thin layer. Cut it into small square cakes. Put a small amount of minced meat on each of them, and form square manti.
5. Put them on the grate of the pressure cooker, greased with vegetable oil. You need to cook manti for 20-30 minutes.

Enjoy your meal!

And what other fillings for manti do you know, friends?

Hi to everyone who came to my blog today! So today we will cook the most delicious homemade manti together. Even if you have never cooked this dish, do not be afraid. They are sure to be tasty and juicy - the main thing is to choose the right recipe.

It has long ceased to be a dish of any specific national cuisine. All the peoples in the post-Soviet space prepare them. Therefore, I ask you not to be like tactless individuals who argue about pronunciation - manty or manty. For us, the main thing is not stress, but taste! Everyone can pronounce it as he likes, but be kind enough to cook according to established recipes.

In this article we will show how to knead the dough for manti. How to cook minced meat for manti at home. And we will show several ways how to mold manti with your own hands. You can choose any method of sculpting manti that you like. We will also prepare homemade manti with potatoes. And tender manti with pumpkin. These recipes are in front of you. Choose any to your liking and cook with pleasure.

Homemade manti - a step-by-step cooking recipe with a photo

This is a classic recipe. I knead the dough for manti without eggs. I make minced meat only from lamb, tail fat and onions. I also love manti with onion frying.

What you need:

Cooking:

1. I knead the dough. I pour water into a bowl, salt. I add the sifted flour and knead a thin dough. I pour the rest of the flour on the table and knead the already steep dough with my hands. I leave it in the package.
   
2. From meat, fat tail and onion I will chop the minced meat. It is advisable to chop the meat and fat tail into small pieces with a sharp knife.
   
3. I cut the onion into cubes and mix with minced meat. Salt, pepper and add the seasoning "zira". I mix mince. But I do not recommend crushing it too much, so as not to give juice ahead of time.
   
4. I sprinkle the table with flour and roll out all the dough onto a thin sheet with a large rolling pin. I constantly turn the dough layer and roll it out winding it on a rolling pin. If possible, the dough sheet should be rectangular.
   
5. I coat the dough layer with flour and fold it with an accordion.
   
6. I cut the dough across into pieces of the same width. I unfold the strips and stack them one on top of the other. And again I cut it into equal parts.
   
7. It turned out squares with sides of 10 - 12 cm. I lay them out on the table.
   
8. I spread a pinch of minced meat on a square. Minced meat should not be small, but so that the edges of the squares are free.
   
9. I pinch the manti, as I used to do. This is a simple method. First, we collect all the corners of the square at the top.
   
10. And the protruding corners are also blinded to each other on the sides.
    
11. Through holes remain in the upper part of the mantle. This is fine.
    
12. I put a pressure cooker with water on the fire. Grease the grates of the pressure cooker with vegetable oil. You can simply dip each mantik into the oil. I put the manti on the bars.
    
13. Cooking time from 20-40 minutes. Depends on the size of the pressure cooker. I have 3 grates in the pressure cooker, I cook for 30 minutes. While the manti are cooking, I prepare the frying. I cut the onion into half rings and fry with oil.
    
14. I cut the tomatoes in half circles and add them there. I fry the tomatoes for another 2 minutes and the frying is ready.
    
15. I grease the dish with oil and spread the prepared manti on it. I pour onion-tomato fried on top.
    

Manti should be eaten hot and always with your hands so as not to pour out delicious juice. Try manti according to this recipe. I hope you and your loved ones enjoy them.

Manti with potatoes and meat in Tatar style is a tasty and satisfying dish. An egg is added to the dough of these manti, and minced meat is combined with potatoes. Because of this, they have a very delicate interesting taste. Onions for this recipe do not need to be taken as much as for meat and onion manti.

What you need:

Cooking:

1. I sift the flour into a large bowl. I add water and an egg. I knead the dough and leave it to rest in a bag while I prepare the filling.
2. I cut the meat into very small cubes. I also cut the potatoes and onions into the smallest pieces. I mix everything with salt, pepper and cumin. And I leave it to brew under the lid.
3. I roll out the dough with a rolling pin into a layer about 3 mm thick. I divide the dough into squares. And on each square I put a pinch of filling. If you are unable to take equal parts of the filling with your hands, put a tablespoon. That will be more accurate.
4. I pinch the edges of the dough with any method. You can already put water to boil in a pressure cooker.
5. I spread the manti at a distance of at least 0.5 cm from each other. I dip each one in oil first.
6. The water boiled in the pot. I put grates with manti on it and cover it with a lid and cook for 30-40 minutes.
7. When the manti are cooked, I turn off the fire and leave the manti under the lid for 5-7 minutes. They will be easier to remove from the grill.

If you have not tried manti with meat and potatoes yet, I highly recommend cooking them according to this recipe.

Here are some more unusually delicious oriental manti with meat and pumpkin. Video recipe from Alina Bayazitova's channel

Manti with pumpkin and meat at home - video recipe

For today, this is all about cooking manti. Although these are just the main popular recipes for making manti at home. In fact, there are a great many recipes for this wonderful dish. At different peoples they are called by different names and prepared with some differences, which does not detract from their amazing taste.

Write in the comments if these simple recipes were useful to you. And a big thank you to everyone who cooked with me today! If you liked the recipes, click on the buttons of social networks to save them on your page!

You probably know a lot about the secrets and features of cooking your favorite dumplings and dumplings in our area. But with a story about their Asian version, we can surprise you. Manti is a natural, very tasty dish, worthy of being known and loved not only in the East. It is customary to eat them in the family circle during home dinners.

It is believed that manti came to Central Asia from China, where they are called baozi, or “wrappers”. 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 size. Not twisted, but chopped minced meat with onions is placed inside.

Traditional manti are prepared on the basis of yeast-free dough. However, wandering through the expanses of the Internet, you can also find a lush, yeast version. You can start our “wrappers” with everything your soul desires, the main thing is not to spare greens and seasonings.

The hostesses have adapted to twist vegetable, cottage cheese, and meat semi-finished products, which are united under a common name only by a characteristic method of cooking. It means steam cooking only. For these purposes, even a special electrical household appliance called a pressure cooker was invented. But even without it, it is quite possible to cope with the task, using a double boiler or a slow cooker.

The perfect dough for manti

The most suitable dough for making manti will surely remind you of traditional dumplings. It will differ only in the duration and thoroughness of kneading.

Required Ingredients:

• 0.9-1 kg of flour;
• 2 non-cold eggs;
• 2 tbsp. water;
• 50 g salt.

Cooking steps the perfect dough for delicious manti:

1. 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 is completely dissolved.
2. Separately, we sift the flour, enriching it with oxygen, which will improve the taste of the finished manti.
3. Make a small well in the center of the flour hill and pour the egg mixture into it.
4. We start kneading the dough, in the process we add the remaining half a glass of warm water. Continue kneading until the result is a very thick dough that has absorbed all the flour.
5. We shift the dough onto 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. Only in this way will you achieve the required smoothness and density.
6. We form a ball from the finished dough, wrap it in a bag and let it proof for at least 40-50 minutes.
7. When the specified time has passed and the dough has thoroughly rested, divide it into 4-6 parts, roll each of them into a thin sausage and cut into identical 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 is on these two indicators that how well your creation will keep the filling and meat juice inside it depends.

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. Chopped minced meat with onions, herbs and spices is laid in each of them.

After that, the edges of the blanks are stuck together. There are quite a few ways to connect them, and some of them require long training to master. One of the simplest options for sculpting manti is shown below.

How to cook manti with steamed meat - a step-by-step recipe for classic manti

The popularity of steam dishes is 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 out for a family dinner on a day off.

Required Ingredients:

• 0.3 kg of lamb (if this meat is not available, replace it with fatty pork or veal);
• 50 g fat;
• 8 onions;
• 1 egg;
• 1 st. flour;
• 100 ml of water;
• 1 tsp salt;
• red, black pepper, zira.

Cooking steps classic manti with meat:

1. As finely as your skill allows, we cut the meat and lard. And we try to make the pieces approximately the same size.
2. We also chop the peeled onion as finely as possible.
3. After mixing the minced meat ingredients, season them with spices. We vary the amount of aromatic spices based on the tastes of our household.
4. We prepare the dough according to the above recipe. Naturally, there is room for experiments here, but since we are talking about the reference version of manti, we propose to dwell on the classic unleavened test. Do not forget about the need for a long and thorough kneading.
5. We set aside the finished dough for proofing for at least half an hour.
6. We cut the dough layer into several parts convenient for rolling, and after rolling each of them into sausages, we cut it into small portioned pieces of approximately the same size.
7. Having rolled out the pieces into thin cakes, we get an ideal blank, which remains only to be filled with minced meat.
8. The toppings for each of the cakes are placed about a tablespoon.
9. We blind the edges of each of the blanks.
10. We repeat all the described manipulations with each of the cakes.
11. The resulting products are laid out in a bowl of a pressure cooker or a double boiler installed over boiling water. In order to prevent a rush of dough and pouring out of 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.

Manti with pumpkin - photo recipe

Manti 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 is prepared exclusively for a couple in a pressure cooker designed specifically for this or in a double boiler. Properly cooked manti, regardless of the shape, always has a thin dough and a juicy filling inside.

As for the form itself, it can be the most diverse, like the filling. Some prepare manti from minced meat, others from minced meat with the addition of various vegetables. The photo recipe suggests using pumpkin or zucchini pulp, which makes the meat filling even more juicy and tender.

Time for preparing: 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 pcs.
• Bow: 1 goal.
• Salt, black pepper: taste

Cooking instructions

Break eggs into a bowl and pour 1 tablespoon of salt without a slide. Shake thoroughly.



Add 2 cups (400 ml) of cool water to the eggs and stir.





Place the dough on a rolling board (sprinkled with flour) and knead well. It should be elastic and not stick to your hands.



Put the finished dough for manti in a plastic bag and leave for 30 minutes.



While the dough is “resting”, it is necessary to prepare the meat filling for manti. Pour half a glass of water (100 ml) into the minced meat, add grated pumpkin or zucchini, chopped onion, salt and black pepper to taste.



Mix everything well. Pumpkin minced meat filling for manti is ready.



After 30 minutes, you can start sculpting manti. Cut off a piece from the dough and use a rolling pin to roll out a sheet of 3-4 mm thick from it.



Cut the sheet into roughly equal squares.



Put pumpkin-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.



Spread the bowls of a double boiler or pressure cooker with butter and put the products there.



Manti cook for 45 minutes. Ready, certainly hot served with sour cream or some other favorite sauce to taste.



Homemade manti with potatoes

The filling of manti can be the most diverse, not necessarily purely meat or with the addition of vegetables. The following recipe proposes to abandon meat altogether and use only potatoes for the filling.

Required Ingredients:

• 0.5 kg of flour;
• 1 egg;
• 1 st. 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, zira.

Cooking steps delicious potato manti:

1. We prepare the dough according to the scheme already described above. Thoroughly knead it by hand, first in a bowl, and then on the desktop. When it reaches the necessary firmness and elasticity, leave for 30-50 minutes for proofing.
2. At this time, we are preparing minced meat. Chop the peeled onion as finely as possible.
3. My potatoes, peel, cut into thin strips, send it to the onion.
4. Salt and season the vegetables with spices, mix them thoroughly.
5. Lubricate the tiers of the double boiler with fat or cover with cling film, having previously made small but frequent holes in it.
6. We 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.
7. We blind the edges of the blanks with an envelope, and then connect them in pairs.
8. We lay out the products in a double boiler bowl or in a special kaskan pan.
9. Pour boiling water into the lower container, filling it more than half.
10. Estimated cooking time is about 40 minutes. The finished dish is laid out on a flat plate. A vegetable salad will serve as a great addition to it. As a sauce, use homemade sour cream or butter.

Manti in a slow cooker or in a double boiler

If there is no pressure cooker in the house or there is simply no desire to master the wisdom of working with it, more versatile kitchen units are used.

1. Steamer-multicooker. 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 specified time is not enough, add a few more minutes.
2. 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 slow cooker in one go, then there is much more. The surface of the steamer bowls should also be oiled. Fill the bottom bowl with water and cook for about 45 minutes.

In both 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 mantle

If the described devices are not available in the access zone, improvised means can be dispensed with. But for this, follow our recommendations.

1. Pot. You 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 processing.
2. Pan. This method is for those who are not afraid to take risks, but if successful, the result will win you over with its wonderful taste. We take a frying pan with high sides, pour about 1 cm of water into it, add about 20 ml of sunflower oil, bring to a boil and put the manti on the bottom. Cooking should continue for about 40 minutes, if the liquid boils away, it must be carefully added. From time to time, lift the products with a spatula, otherwise they will stick to the bottom and begin to burn.
3. In a colander. The result of this culinary experiment will be almost indistinguishable from a double boiler. To implement it, pour water into the pan, bring to a boil, put a colander greased with oil on top, and put semi-finished products on it. Cooking time is at least 30 minutes. In the same way, you can cook delicious steam dumplings, dumplings and khinkali.

This dish is from China. True, there they are called wrappers, in Chinese - baozi. Initially, they were called at home - mantou. From there, the inhabitants of Asia took the name.

Secrets of cooking manti

Traditional manti are made from unleavened dough. Often it is very thin, but there are variations with yeast, lush dough. You can fill them with anything, adding seasonings to your taste. The hostesses prepare both meat and vegetable, and even cottage cheese manti. The only thing that all these dishes have in common is the method of preparation. Manti is steamed in a special dish called kaskan in Asia.

In the modern world, a variety of pressure cookers have been invented. They are a multi-level pan with holes for steam. In the lowest section there is water, which, boiling away, forms the steam necessary for cooking the dish.

You can also use an ordinary double boiler, which is very common in our country. Well, those who have special Chinese utensils for cooking manti can only be envied. Bamboo sticks are used here as levels for arranging the dish.

Dough recipe for delicious manti

As for the preparation of the classic dough, it is worth revealing one little secret. In order to prevent very thin dough from tearing, use two types of wheat flour: 1 and 2 grades.

After kneading the dough, let it rest for about an hour, covering it with a damp towel.

The thickness of cakes for manti is 1 mm. Therefore, it is very important that the dough is strong enough.

Put the filling on the cakes and pinch the manti. After shaping the dish, dip each bag into vegetable oil so that the bottom gets wet. And only after that send it to the pressure cooker. Thanks to this trick, the manti will not stick to the bottom of the grates.

Does the shape play a role in the taste of manti?

By the way, the shape of manti can be very different. Every nation has its own. Manti are round, such manti are often sold frozen in stores. Square manti are also considered classics, and triangular products are also found.

Stuffing for delicious manti

The filling is usually crushed with a knife. Modern housewives often use meat grinders, although in Asia a meat grinder is not recognized at all for preparing a sacred dish. Indeed, manti, the recipe of which involves the use of meat chopped with a knife, turns out to be much tastier!

Now let's talk about the filling itself. Traditional manti are cooked with meat. Moreover, it is customary to mix several different meat products in one filling. It can be beef, pork, chicken and lamb.

Be sure to add pieces of fat. This is done to make the manti more juicy and tasty.

Onion, cut into small cubes, is added to the minced meat. It is taken in proportion to meat 1:2. After all, onions also add incredible juiciness to the dish.

In Asia, pieces of any vegetables and, of course, potatoes are also added to minced meat. It absorbs excess juice and prevents the mantas from tearing.

Pumpkin is also considered an ideal ingredient. It adds a unique flavor to the meat.

Absolutely any fillings are added to modern manti. It can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will look at some of the options for preparing this wonderful dish.

Spices for manti

And, of course, like any other Asian dish, manti is not complete without spices. In addition to the traditional black and red peppers, zira, garlic, and cumin are added. And on top of the manti sprinkled with parsley, cilantro and dill. As a sauce, you can serve ordinary sour cream, as well as tomato or various sauces.

Here are some of the most successful recipes.

Delicious Uzbek manti, recipe

To prepare Uzbek manti, you will need

For the test

• 400 g wheat flour
• 120 g water
• a pinch of salt

For minced meat

• 0.5 kg lamb
• 50 g lamb fat
• 300 g onion
• salt, pepper to taste

Recipe

1. Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare minced meat. To do this, finely chop the meat and onion.
2. Stir the mixture thoroughly, add salt and pepper. Now start sculpting manti. Roll out the balls of cakes, place the minced meat in the middle of each, and a piece of fat on top.
3. Close up the manti, forming balls. Place the manti in the pressure cooker for 30 minutes. As a sauce, serve sour cream with herbs.

Recipe for delicious yeast manti

To prepare Yeast Manti you will need

For the test

• 200 g wheat flour
• 5 g dry yeast
• 80 g water

For minced meat

• 150 g pork
• 150 g beef
• salt, red pepper to taste
• 200 g onion

Recipe for yeast manti

1. Knead the dough with flour, water and yeast. Let him go once. And you can start cutting.
2. To prepare minced meat, finely chop the meat and onion. Mix everything thoroughly. Blind square-shaped manti by adding 1 tbsp. l. minced meat in each.
3. Lubricate the tiers of the pressure cooker with butter. Boil manti for 40 minutes. As a sauce, you can serve butter by sprinkling manti with chopped herbs.

Delicious manti with potatoes, recipe

To prepare manti with potatoes, you will need

For the test

• 350 g wheat flour
• 150 g water
• 10 g vegetable oil

For minced meat

• 800 g potatoes
• 100 g pork fat
• 4 things. medium bulbs
• salt, ground pepper to taste

Recipe for manti with potatoes

1. Knead the dough by mixing water, salt and flour. Cover it with a damp towel and let stand.
2. At this time, prepare the minced meat. Peel and cut potatoes and onions into small cubes.
3. Add shredded bacon to it. Spice it all up. You can start making manti.
4. To do this, roll out the dough into a large thin layer. Cut it into small square cakes. Put a small amount of minced meat on each of them, and form square manti.
5. Put them on the grate of the pressure cooker, greased with vegetable oil. You need to cook manti for 20-30 minutes.

And now we give recipes for manti sauces that will emphasize their exquisite taste!

Spicy sauce for manti with herbs

You will need:

• 50 g of dill with cilantro;
• 500 g of tomatoes in their own juice;
• a spoonful of hops-suneli and coriander;
• 2 garlic cloves;
• ½ chili;
• a spoonful of salt and sugar.

How to cook:

1. Rub the tomatoes on a sieve, chop the garlic finely. Mix them and add sugar and salt.
2. Put the composition on medium heat, let it boil and simmer for about 7 minutes.
3. Then put spices there, finely chopped chili. Hang on for three more minutes.
4. Remove the sauce from the heat, add chopped herbs to it, cover and leave to cool.

Sour cream sauce for manti

You will need:

• 1 stack fat sour cream;
• 3 garlic cloves;
• small chili pepper;
• cilantro with dill.

How to cook?

1. Grind chili without seeds and garlic.
2. Cut the greens and mix all the ingredients.

There should be a lot of greens to make the taste original. It turns out that the sauce is more greens with sour cream than sour cream with herbs.

Check out our photos for some inspiration on how to make this dish! Enjoy your meal!