Do you want to make something tasty, satisfying, unusual and at the same time without high costs? Try the recipe for making manti. Such a dish will certainly surprise your family and will glorify you among your friends as a zealous hostess and a skillful cook.

Manti dough can be prepared in several ways with different ingredients. It can be either the simplest one or with milk or kefir.

Universal dough for manti

Required products:

• half a small spoonful of salt;
• 0.8 kg flour;
• a large spoonful of olive or vegetable oil;
• one egg;
• a little more than half a small spoonful of sugar;
• 0.1 liters of water.

Cooking process:

1. In the specified amount of flour, you need to drive the contents of the egg, pour oil, salt and mix.
2. Then add sugar, pour in water and mix thoroughly again. This should be done for at least 10 minutes so that the dough turns out to be of good consistency.
3. We wrap it with cling film, put it in the cold for 15 minutes, after which the workpiece can be used.

Uzbek manti recipe

Required products:

• 100 milliliters of water;
• one egg;
• a little salt to taste;
• 0.3 kg flour.

Cooking process:

1. Break the egg into water at room temperature and beat a little with a fork, so that the mixture is homogeneous.
2. Add salt to your taste and flour. We begin to knead and bring to smoothness so that nothing sticks to the skin.

Delicate option with milk

Required products:

• 0.25 liters of milk;
• 700 grams of flour;
• half a small spoonful of salt.

Cooking process:

1. Put the milk on the stove and wait until it starts to boil.
2. Add a little salt and a third of the specified amount of flour, stirring the contents. The mass should come out thick and slightly sticky.
3. Gently start adding the remaining flour and bring the mixture to the desired condition. Let it rest for 30 minutes and you can move on to sculpting.

Classic recipe in water without eggs

Required products:

• 0.5 liters of water:
• 0.7 kg flour;
• a pinch of salt.

Cooking process:

1. We place the flour in a deep container so that there is a slide in the middle. We make a recess in it, pour salt and a little water there.
2. We begin to mix and bring to the desired state, while gradually pouring in water.
3. When a non-sticky ball is formed, remove it for 30 minutes, covering it with something. After this time, the dough can be used.

Choux pastry for manti

Required products:

• a glass of freshly boiled water;
• vegetable oil - 20 milliliters;
• 0.6 kg flour;
• salt to taste.

Cooking process:

1. We take a little more than half of the specified amount of flour, mix with salt and water.
2. Gently mix the contents and add the remaining flour, butter and bring it to the desired consistency with your hands.
3. After the dough ball has been in the refrigerator for 10 minutes, you can use it.

Simple kefir base

Required products:

• 3 cups flour;
• 3 tablespoons of vegetable oil;
• 0.5 liters of kefir;
• half a small spoonful of salt and the same amount of baking soda.

Cooking process:

1. Put salt, soda and butter in kefir at room temperature, mix.
2. Pour in flour and start stirring for at least 10 minutes. If necessary, add more flour - we look at the consistency. The dough should be smooth and firm.
3. We leave it for 20 minutes under cling film. Then you can roll it out and cook manti on its basis.

Mineral water

Required products:

• 0.25 liters of mineral water;
• salt to your taste;
• 1 egg;
• 4 cups flour;
• 200 grams of sour cream.

Cooking process:

1. In a deep container, combine the contents of the egg, salt and sour cream. Beat everything a little with a whisk, so that the salt dissolves.
2. Pour mineral water into this mass, add flour and bring it to elasticity with your hands. We remove for 30 minutes, after which the dough is ready for further cooking.

How to cook delicious and juicy manti?

For sculpting mantas, you can use any dough you like. And the filling can be chosen from a variety of recipes presented.

Traditional Uzbek manti

Manty in Uzbek, of course, is similar to dumplings, but still this is a different dish.

And in the classic version, lamb is used.

Required products:

• 0.5 kg of lamb;
• the required amount of dough for manti;
• seasonings;
• two large onions.

Cooking process:

1. We divide lamb into meat and fat. We grind both of them into small squares, mix with onions, which we season with spices in advance.
2. Cut the dough into thin squares, put a little filling in them and fasten well.
3. We cook the prepared envelopes in a mantover or in a multicooker for a couple of minutes for 45 minutes.

With potato

Manty with potatoes is an Asian analogue of the usual dumplings, but there are some differences in the cooking process.

Required products:

• seasonings and herbs;
• potatoes - five pieces;
• onions - 0.3 kg;
• about 0.6 kg of dough for mantas.

Cooking process:

1. Peel the potatoes, turn them into cubes with a knife, combine with chopped onions, herbs and spices.
2. We make a thin layer of dough, cut out oval shapes, put the filling there, glue the edges with our hands and send them to the cooker.
3. Cook for about 40 minutes under the lid, after the water has already started to boil.

Lazy manti in the oven

There are also lazy manti that you can cook in the oven and not mess around too much.

Required products:

• 0.4 kg of potatoes;
• bulb;
• spices;
• half a kilogram of any meat;
• dough - 0.6 kg.

Cooking process:

1. Chop the meat very finely or pass it through a meat grinder. Mix with chopped onions and potatoes, which must be cut into thin strips. Season all this with spices to your liking.
2. We make a round layer from the dough (not too thick) and cover it with the filling so that there is little space around the edges.
3. We fold the dough with the filling into a roll, seal the edges and put in the oven for 30 minutes at 180 degrees.

The finished dish is cut into pieces. To taste, you can also pour over the sauce.

Lean manti with pumpkin

Manty with pumpkin is made from the simplest dough without eggs. And it turns out a hearty and healthy dish.

• onion and bell pepper;
• seasonings;
• 0.7 kg of dough without eggs, on water;
• 0.3 kg pumpkin;
• greenery.

Cooking process:

1. We wash the pumpkin, remove the skin and three on a grater. Mix with chopped peppers and onions, season with any spices and herbs.
2. A layer should be made from the dough and cut into equal squares. Fill each with pumpkin filling, secure.
3. Keep for a couple of 25 minutes - during this time, the pumpkin should already become soft.

Manty with meat in a slow cooker

There is a special device for preparing this dish, but you can make manti in a multicooker if your model has a suitable mode for this.

Required products:

• 0.5 kg dough for mantas;
• two onions;
• spices;
• 600 grams of any meat.

Cooking process:

1. Chop the meat very finely with a knife, add chopped onion to it, add seasonings and knead.
2. We turn the dough into a sausage, cut into pieces and make round cakes from each. We put a spoonful of prepared minced meat in them and carefully fasten it with our hands.
3. We put the blanks on the steamer tray, put water in the bowl, turn on the "Steam" mode, setting the time to about 45 minutes.

Beef option

Minced meat for manti is usually made from lamb, which is not twisted, but cut.

But this meat is not a frequent guest on our tables, so it is quite possible to replace it with beef.

Required products:

• bulb;
• 0.3 kg of beef;
• seasonings;
• half a kilo of dough.

Cooking process:

1. We wash the meat well, remove the excess parts and chop it thoroughly.
2. Mix with onion, cut into squares, and season this mixture with various spices.
3. Cut out squares from the dough, put a little of the prepared filling on them and mold the manti.
4. We bring them to readiness within 40 minutes using any "steam method".

In Tatar

Delicious and satisfying manti, which is slightly different from the traditional version.

Required products:

• three potatoes;
• two onions;
• any suitable dough - 0.5 kg;
• a clove of garlic and spices;
• 0.3 kg of meat.

Cooking process:

1. We wash the selected meat, chop, mix with chopped potatoes and onions, sprinkle with seasonings.
2. Separate the pieces from the dough, make cakes from them and fill them with the prepared filler. We seal the edges so that the blanks are in the form of mantas.
3. We put them in a mantool and wait about 40 minutes until the dish is ready.

Delicious and juicy manti with lamb

To make the dish really juicy, you need fatty lamb and onions, which should be more than meat.

For cooking you will need:

• lard - 50 grams;
• 0.3 kg of lamb;
• onions - 0.4 kg;
• spices;
• 0.6 kg of dough.

Cooking process:

1. Finely chop the onion, mix with spices, and then with chopped lamb and bacon. Leave this mass for a while for insisting.
2. Then roll out the dough and cut into squares. Put a small amount of the prepared filler in them, fix the edges well between themselves and steam until cooked. This will take approximately 40 minutes.

Original recipe with fish

Of course, manti is always made with meat, but you can experiment a little and cook them with fish.

Required products:

• seasonings;
• 0.5 kg of dough;
• 100 grams of onions;
• egg;
• one pink salmon.

Cooking process:

1. Peel the fish, cut into pieces and twist in a meat grinder along with peeled onions. Add the egg and seasonings to this mixture.
2. Small circles should be cut out of the dough, filled with filling and fastened.
3. Place the workpieces in a cooker, which is oiled in advance, and keep steaming for 40 minutes.

You probably know a lot about the secrets and peculiarities of making your favorite dumplings and dumplings in our area. But we can surprise you with a story about their Asian version. Manty is 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 meals.

It is believed that the manti came to Central Asia from China, where they are called baozi, or "folded". Outwardly and in taste, they evoke associations with dumplings, but differ from them in the variety of fillings, the method of preparation, the amount of filling and sizes. Not twisted, but minced meat with onions is put inside.

Traditional manti is prepared on the basis of yeast-free dough. However, after wandering around the Internet, you can find a lush, yeast version. You can start our "wrapped" ones with whatever your soul desires, the main thing is not to spare the herbs and spices.

The hostesses have got used to twisting vegetable, cottage cheese, and also semi-finished meat products, which are united under the general name only by the characteristic method of cooking. It involves only steam cooking. For these purposes, even a special electric household appliance, called a mantle cooker, has been invented. But even without it, it is quite possible to cope with the task at hand, using a double boiler or multicooker.

Perfect dough for manti

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

Required Ingredients:

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

Cooking steps ideal dough for delicious manti:

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 dissolves without residue.
2. Separately sift the flour, enriching it with oxygen, which will improve the taste characteristics of the finished manti.
3. In the center of the flour slide, make a small depression, 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. We continue to knead until we end up with a very thick dough that has absorbed all the flour.
5. We transfer the dough to a clean, floured table, continue to knead by hand, crushing it from all sides. This process is considered the most time consuming and takes at least a quarter of an hour. This is the only way to achieve the required smoothness and density.
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 rest, we divide it into 4-6 parts, roll each of them into a thin sausage and cut into equal pieces. By the way, real pros do not use a knife for these purposes, but tear the dough into portioned pieces by hand.

How to sculpt manti - video

The ideal dough for manti is very smooth and elastic. It depends on these two indicators how good your creation will be to keep the filling and meat juice inside.

Pieces of dough are rolled out into a long strip, then cut into squares, or small portioned pieces are rolled out, as in the video below. Each of them is filled with minced meat with onions, herbs and spices.

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

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

The popularity of steam dishes is based on their undoubted benefits for the body, naturalness and ease of implementation. The recipe for traditional Asian steamed manti is quite easy to implement, we recommend trying it for a family lunch on a weekend.

Required Ingredients:

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

Cooking steps classic manti with meat:

1. Cut the meat and lard as finely as your skill allows. Moreover, we try to make the pieces about the same size.
2. We also chop the peeled onions 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 members.
4. Prepare the dough according to the recipe above. Naturally, there is room for experimentation here, but since we are talking about the reference version of manti, we suggest staying on the classic unleavened dough. Do not forget about the need for long and thorough kneading.
5. Set aside the finished dough for proofing for at least half an hour.
6. We cut the layer of dough into several parts convenient for rolling, and each of them, having previously rolled into sausages, we cut into small portioned pieces of approximately the same size.
7. Having rolled the pieces into thin cakes, we get an ideal workpiece, which you just need to fill with minced meat.
8. About a tablespoon is placed on each of the fillings.
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 mantover or double boiler installed over boiling water. In order to prevent the dough from bursting and pouring out the appetizing meat juice, the bottom of the bowl must be greased or covered with cling film, in the surface of which many small holes have been made.

Manty with pumpkin - photo recipe

Manty is a very tasty and appetizing dish, in its taste characteristics somewhat reminiscent of dumplings, no less beloved by many, only differing in the method of preparation, shape and filling.

Manti are cooked exclusively for steam in a specially designed manti cooker or in a double boiler. Correctly cooked manti, regardless of the shape, always have a thin dough and a juicy filling inside.

As for the form itself, it can be very diverse, like the filling. Some cook manti from minced meat, others from minced meat with the addition of various vegetables. The photo recipe suggests using pumpkin or zucchini pulp, which gives the meat filling even more juiciness and tenderness.

Your mark:

Cooking time: 2 hours 10 minutes

Quantity: 6 servings

Ingredients

• Minced pork and beef: 1 kg
• Pumpkin pulp: 250 g
• Flour: 700 g
• Water: 500 ml
• Eggs: 2
• Bow: 1 goal.
• Salt, black pepper: taste

Cooking instructions

Break eggs into a bowl and add 1 level tablespoon of salt. Beat well.



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





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



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



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



Mix everything well. The filling of pumpkin-meat mince for manti is ready.



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



Cut the sheet into approximately equal squares.



Place the pumpkin and meat filling on each square.



Connect the ends of the square together, then close the resulting holes tightly and connect the corners.



In the same sequence, make blanks from the remaining dough.



Smear the bowls of a double boiler or a mantool with butter and put the products there.



Cook the manti for 45 minutes. Ready, certainly hot, serve with sour cream or some other favorite sauce to taste.



Homemade manti with potatoes

Manti filling can be very diverse, not necessarily purely meat or with the addition of vegetables. The next recipe suggests giving up meat altogether and using only potatoes for the filling.

Required Ingredients:

• 0.5 kg of flour;
• 1 egg;
• 1 tbsp. water;
• 1 +1.5 tsp salt (for dough and minced meat);
• 1 kg of potatoes;
• 0.7 kg of onions;
• 0.2 kg of butter;
• pepper, cumin.

Cooking steps mouth-watering potato manti:

1. We prepare the dough according to the scheme already described above. We knead it thoroughly by hand, first in a bowl, and then on the desktop. When it reaches the required firmness and elasticity, let it rest for 30-50 minutes for proofing.
2. At this time, we are preparing minced meat. Chop the peeled onion as small as possible.
3. Wash the potatoes, peel them, cut them into thin strips, send them to the onions.
4. Salt and season vegetables with spices, mix them thoroughly.
5. Grease the tiers of a double boiler or cover with cling film, having previously made small but frequent holes in it.
6. 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 put the products in a steamer bowl or in a special cascan pot.
9. Pour boiling water into the lower container, filling it more than half.
10. The approximate cooking time is about 40 minutes. The finished dish is laid out on a flat plate. Vegetable salad will serve as a great addition to it. Homemade sour cream or butter is used as a sauce.

Manty in a multicooker or in a double boiler

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

1. Multi-cooker steamer. When starting to cook manti, we first make sure that a special plastic stand for steaming is in place. Lubricate it with fat or oil before laying out the blanks, and pour water into a deep metal bowl. We set the "Steam cooking" mode for 40-50 minutes. If, as a result, it turns out that the given time is not enough, add a few more minutes.
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 multicooker at a time, then there is much more. The surface of the steamer bowls should also be greased with oil. Fill the bottom bowl with water and cook for about 45 minutes.

In both of the options described, the end result may seem a little bland to you. In order to eliminate this drawback, sprinkle the blanks with salt.

How to cook manti - if there is no manti

If the described devices are not available in the access zone, you can also do with improvised means. But to do this, follow our recommendations.

1. Pan. One should not liken manti to dumplings and just throw them into boiling water. The dough is too thin and with a large volume of boiling liquid, it will simply burst. Therefore, you should bring the water to a boil, remove the pan from the heat, and then place the manti in it, holding each of them for a couple of seconds in boiling water in a free state, otherwise they will stick. Then we return the pan to the stove, reduce the flame to a minimum, cover with a lid and cook for up to half an hour. The result will be very similar to steam treatment.
2. Pan. This method is for those who are not afraid to take risks, but if successful, the result will conquer you with its wonderful taste. We take a frying pan with high sides, pour water into it about 1 cm, add about 20 ml of sunflower oil, bring to a boil and put on the bottom of the manti. Cooking should last about 40 minutes, if the liquid boils away, you must carefully add it. Use a spatula to lift the items from time to time, otherwise they will stick to the bottom and start to burn.
3. In a colander. The result of this culinary experiment will be virtually indistinguishable from a double boiler. To implement it, pour water into a saucepan, bring to a boil, put a greased colander on top, and put the semi-finished products on it. Cooking time - at least 30 minutes. In the same way, you can make delicious steamed dumplings, dumplings and khinkali.

1. To prevent the dough from tearing, use a mixture of first and second grade flour.
2. When preparing the dough, the water should be two times less than the flour.
3. 1 kg of flour will take at least 2 eggs.
4. After the dough is kneaded, it needs time to rest (an hour or even a little more).
5. Rolled cakes for manti should be no more than 1 mm thick.
6. Before sending the blanks to a mantover or double boiler, dip each one in sunflower oil. Then your manti will not stick, but will remain intact.
7. The shape of semi-finished products can be different, each nationality has its own (round, square, triangular).
8. The filling for manti is not scrolled in a meat grinder, but chopped with a knife.
9. The traditional filling is meat, and for its preparation it is customary to combine several types of meat (pork, lamb, veal).
10. To make the result more juicy and flavorful, add lard to the filling.
11. The proportion of onions to meat is 1: 2. This product also adds juiciness.
12. Often in Asia, pieces of vegetables and potatoes are added to meat, they absorb excess juice and prevent the dough from breaking.
13. By combining meat with pumpkin, you get a very unique flavor combination.
14. Do not skimp on spices, there should be an abundance of them in manti.

We are waiting for your comments and ratings - this is very important for us!

First, a few words about the dish itself. After all, few of the modern young housewives have an idea of ​​what manty is. And this is a meat dough dish - a kind of dumplings. It refers to traditional oriental, more precisely Asian, cuisine. It is prepared in Uzbekistan, Tajikistan. Its analogies also exist in the Kazakh national cuisine. A similar treat exists among the Siberian peoples. And in Mongolia, Korea, China, it is also served not only at home dinners, but also in large restaurants or modest food shops.

Manty and dumplings

From the first try, few people manage to cook the dish the way it should ideally be. There are many subtleties and nuances here. The whole process consists of three "operations": knead the dough correctly, prepare the minced meat for the manti and boil them. What are the main differences between the food and the usual dumplings? Firstly, they are much larger than small neat "bear ears" (the second name for dumplings). Secondly, they are cooked not in water, but in steam, in a water bath. And, thirdly, the stuffing for manti is very specific.

Cooking technology

The most important thing that is needed for a "right" dish is a special saucepan for boiling. It is called accordingly: "manty-kaskane". Of course, not every housewife has this. But this does not mean that you should abandon the idea of ​​preparing a treat and surprise your family with it. Well, if you made minced meat for manti, kneaded the dough and screwed up the products themselves, then you should take the largest saucepan, put a deep plate or dish in it, oil the bottom, put the cobbled "meat dumplings" into it, cover with another plate, pour into the pan some water, cover and put on a small fire. Everything looks a little complicated, of course. But this is not until the hostess adapts. And then the minced meat for the manti will turn out "as it should", and they themselves - at least send them to a culinary exhibition!

Classic recipe for dough

Having examined the main provisions of the theory, let's get down to practice. Let's start with the test. Take 500 g flour, half a glass of water, about a spoonful of salt and an egg. Knead the food into a tough elastic dough. Why exactly this? Because the filling is placed on very thinly rolled pieces, and it is important that they do not break. Yes, and during the cooking process, so as not to unstick, not to creep. Roll the resulting dough into a ball, cover and allow to distance, "rest". Then cut off small cakes from the main piece, mash, roll into layers a millimeter thick, cut large squares out of them, about 10 x 10. And while the dough is infused, you can also prepare minced meat for manti (see the recipe below).

Classic recipe for minced meat

Traditionally, it is made from lamb or sheep meat. Also, as an important component, it is included or fat-tailed (it grows in these animals in the region of the caudal vertebrae). Plus lots of different spices. Thus, to make minced meat for manti, the recipe recommends: finely chop half a kilogram of onion, also chop 1 kilogram of meat into small pieces. If not cut, then pass through a meat grinder with a large grill. This is also, by the way, the difference between manti and dumplings: for those, minced meat is well crushed into a homogeneous mass. Now lard: take about 150 grams and chop finely too. Why approximately: it may be needed even more, because in each "dumpling" is placed both the filling and a greasy piece. Set the slices aside. In the minced meat for manti, the recipe advises, in addition to onions, generously add pepper and spices: marjoram, coriander, basil. Also pour in half a glass of highly salted water. In dumplings, this is not required. And in this dish, liquid is needed to cook just juicy minced meat for manti.

Sculpt, cook, serve

When everything is ready, you can stuff the dough with minced meat. To do this, put the meat in the center of each square, add a piece of bacon and pinch so that the filling does not fall out. Cover the finished products with a napkin and let them stand for 10 minutes. Then cook for 40-45 minutes. They should be served hot, sprinkled with chopped herbs. Sour cream, mayonnaise, strong meat broth seasoned with pepper are suitable as a dressing - your choice. Additionally, add mustard, horseradish and vinegar and pepper slightly diluted with boiled water.

Important clarification

About that, for a couple, we talked. However, the process can be accelerated if you do this: heat the oil well in a deep frying pan, put the "dumplings" in them, fry until crusty. And then transfer to a plate, place in a saucepan and pour over with steam not 45 minutes, but half less - 25-20. By the way, in this case, the dish turns out to be much tastier and looks more appetizing.

Minced meat varieties

Housewives may have a legitimate question: how to make minced meat for manti not from lamb, but from other types of meat? After all, the East, like Asia, is a delicate matter. And a European resident may not like the smell of a sheep. And pigs, hogs or veal are much more familiar. In this case, exotic traditions should be approached creatively. And prepare minced meat for pork manti. Its plus is that such meat is softer than lamb. Choose a juicier, low-fat pulp. And buy lard separately. You can even already salty. Or smoked - which is more suitable for someone. And then follow the already familiar algorithm.

Recipe with variations

It is also worth discussing, for manti not from meat, but vegetables. Yes, yes, this dish can be vegetarian. More precisely, almost. Potatoes, pumpkin, carrots are used as filling. Or fruits - apples, grapes, quince.

• If the dish is pumpkin, use a well-ripened but savory variety. Cut into slices, peel, then chop each slice into small pieces. Chop a few heads of onion, you can lightly fry it, salt it. Mix with pumpkin. Cut 250-300 g of lard separately. You can immediately combine it with the filling, or you can report separately in pieces when you start filling the dough with minced meat. Just do not forget about spices, they are necessary to make the taste of manti more intense, because the pumpkin itself is bland. And put the seasonings for flavor. Before cooking, be sure to fry - it will be tastier.
• Potato manty. To make them, you will need one and a half kilograms of root vegetables, 3-4 large onions, salt, pepper, spices to taste. Take smoked bacon or bacon - half a kilo. Peel and finely dice the raw potatoes, as for an Olivier salad or vinaigrette. Do the same with onions and bacon. If the onion is pungent, pour boiling water over and squeeze out - the bitterness will go away. Stir all the ingredients, add a little salt, be sure to hot ground pepper. Place the filling in the dough and cook until tender. They are served with them, as well as with pumpkin mantas, sour cream, sour cream sauce. It also tastes good with ketchup or tomato sauce. Ideally, you can make a special one, exactly the same as brewed in Asian countries.

Mantas sauce

So, tomato sauce, spicy. For him, cut half a kilo of ripe sweet tomatoes, 3 onions. Fry the onions in a little vegetable oil. Add tomatoes. Simmer over low heat, covered, until the skin begins to separate from the pulp. Then salt, add chopped hot pepper pod (optional, but the recipe says so), a pinch of dill seeds, a little water. And simmer a little more so that the sauce is medium in consistency. At the very end, add finely chopped marjoram (fresh) and a few cloves of garlic. Add some sugar if you like.

Greetings, our dear readers. Let's take a look at manti with meat recipes for various types of cooking.

Manty is a traditional Asian dish. They were prepared in Central Asia, Turkey, Mongolia and even in the Crimea. Today, manti is traditionally cooked throughout the territory of our country and not only. Most are especially prepared for the New Year.

Manti can be very beautifully dazzled, and of course they have a difference from traditional dumplings. Here are the main ones:

• Manty is cooked in a special mantool, which is very similar to a double boiler. With the advent of multicooker, it's very good to cook them there too.
• Lamb is traditionally used. But you can also cook it from pork or beef. It works best if you add fat tail fat to the meat.
• Traditionally, meat is cut into pieces. But you can also use minced meat.
• There are also vegetarian manti, where pumpkin and potatoes or greens are added to the filling.
• The dough must be thinly rolled out.

We will consider manti with meat cooking recipes with various fillings. But first you need to know how to cook them correctly. Here are the basic rules.

• The dough is prepared traditionally fresh with water. Be sure to add an egg for elasticity.
• Flour must be sieved.
• Lard can be added to the meat so that it does not dry out.
• You can sculpt manti in different ways, the main thing is that the sculpting is airtight. Then they will be juicy and tasty.
• Manty must be cooked in a manto-cooker, but you can also replace it with a regular steamer or multicooker. You can also use drushlak in a saucepan. But be sure to cover with a lid.
• Do not spare the onion in the filling. Onions add juiciness to the meat.
• The finished dish can be beautifully decorated with herbs. Better to make some tasty and favorite sauce or serve with homemade sour cream.

Well, now let's look at manti with meat recipes for various types of cooking.

We need:

1. Flour - 1.5 cups;
2. Egg - 1 pc;
3. Water - 1/3 cup;
4. Meat (beef or pork) - 0.5 kg;
5. Onions - 2-3 pcs;
6. Salt to taste;
7. Pepper to taste.

Step 1.

First, let's prepare the minced meat. To do this, we pass the meat through a meat grinder. We also pass the onion through a meat grinder and add to the minced meat. Mix the minced meat well, beat it off. Better to use a coarse grinder mesh.

The more onion there is in the minced meat, the juicier it is, but don't overdo it. If the minced meat is dry, then you can add lard, twisted and mix well.

Step 2.

We remove the minced meat aside and prepare the dough. Break the egg into a bowl, add a pinch of salt and cold water. Beat until the salt dissolves. Then we gradually add flour, stirring well. In order for the dough to turn out tender, it needs to be kneaded for a long time, about 20 minutes.

When ready, roll up the ball, wrap with cling film and let stand for 30 minutes.

Step 3.

Now sprinkle the table with flour and roll out the thin dough. Cut out large enough circles. They should be slightly larger than the neck of a 200 gram glass.

Step 4.

Now mix the minced meat again and put it on the mugs with a spoon.

Step 5.

Modeling is a crucial moment. First, take two opposite sides and connect at the top. Then we connect the rest of the edges together. We should have 4 "tails". Then we connect these "tails" from above.

In principle, there are a lot of sculpting options. You can come up with something of your own. The main thing is that it looks beautiful and the dough sticks together firmly.

Step 6.

Pour into a mantool and put on the stove. We grease the lattice from it with oil and put our manti there. When the water boils, we cook our manti for half an hour.

When ready, you can put on plates, pour over with sour cream, vinegar or ketchup. You can make some delicious sauce.

Here's another video recipe:

Manty with meat Uzbek recipes - this is my favorite recipe. Once I studied at the university in Tomsk. There was Uzbek cuisine next to the building. The guys and I always went to dinner with them. I have never seen the best mantas anywhere else. The portions were always large there, and the price was very reasonable even for students.

Then they moved and no matter how much we tried to make it ourselves, there was no such delicious recipe, although it would seem that the recipe is already simple, much simpler. But not so long ago, my wife found a recipe and it tastes just like those of those Uzbeks. Since then, for the holidays, we cook only according to this recipe.

According to this recipe, a serving is obtained for about 4 persons.

We need:

1. Egg - 1 pc;
2. Flour - 0.5 kg;
3. Water - 0.5 cups;
4. Bulb onions - 3 pcs;
5. Meat - 400 gr;
6. Large potatoes - 1 pc;
7. Lard - 35 gr;
8. Vegetable oil - 2 tablespoons;
9. Seasonings to taste.

Step 1.

Let's make the dough. Combine the egg and cold water in a deep bowl, add 1 teaspoon of butter and beat well.

Step 2.

Gradually and slowly add flour, without ceasing to knead. When the dough becomes steep, then crush it and beat it for 15 minutes. Then it will acquire the necessary elasticity. Leave the dough for 20 - 30 minutes to rest, leaving it under a towel or in cling film.

Step 3.

Preparing the meat. To do this, wash it well and pat it dry with a paper towel. Let's do the same with bacon. Now cut the meat and lard into small pieces.

Step 4.

Chop the onion with a knife, but you can also use a blender.

Step 5.

Peel the potatoes and also cut them into small cubes. The smaller they are, the better.

Step 6.

Now mix the potatoes, meat and bacon together, sprinkle with seasoning to taste. Mix well again.

Step 7.

Roll out the dough thinly, about 1 mm. Cut into tortillas, not small. We put a spoonful of meat on each cake and fasten the opposite edges cross to cross. Let's flatten each piece a little.

Step 8.

We prepare a manti cooker, lightly grease the net with oil and when the water boils, we cook our manti for 40 minutes. When ready, serve with sauce. You can cut onions into rings and serve with manti in the same way.

Manty with pumpkin and meat.

Manti with meat recipes with pumpkin have become quite popular today. In general, this is a filling of meat and pumpkin. We also tried this dish and liked it. Unusual taste and at the same time very useful.

Meat (and onions) can be excluded from this recipe, then you get manti with pumpkin. Also very tasty.

What you need:

1. Meat - 600 gr;
2. Pumpkin - 500-600 gr;
3. Onions - 500 gr;
4. Flour - 400 gr;
5. Egg - 1 pc;
6. Water - 200-250 gr;
7. Vegetable oil - 2 tablespoons;
8. Salt to taste;
9. Pepper to taste.

Step 1.

Prepare the dough as described in the recipe above. Mix the egg, water and salt, beat thoroughly. Then gradually stir in flour and make a tough dough. It is necessary to work with the dough for about 15 minutes, washing it out. Then you can put it aside for a while.

Step 2.

Now we take the meat, rinse it and dry it with a paper towel. We use pork, you can use lamb or beef. And you can make from two types of meat.

After washing, cut the meat into small pieces.

Step 3.

Now we cut the onion into small cubes.

Peel and cut the pumpkin into small cubes too.

Step 4.

Now combine the onion, meat and pumpkin in a deep bowl. Salt and pepper to taste. Mix everything thoroughly.

Step 5.

We take out the dough, roll it out thinly and cut into small pieces.

Step 6.

Now put our meat with pumpkin into pieces with a spoon and fasten the dough. Now you can try to fasten it with triangles.

Step 7.

We put the mantle cooker on the stove and fill it with water. Grease the mesh with oil and spread the manti. When the water boils, we put a net with manty there. Cook for 40 - 45 minutes. When ready, you can serve it to the table.

These manti with meat are recipes for cooking from various Asian countries, even in Korea they are preparing this way. Below we will describe how manti are made in Tatarstan. What I like about them is that, thanks to the various spices, the taste is delicious, and at the same time, you can experiment as much as you like with different seasonings.

You can serve ready-made products with ghee, adjika, fresh chopped herbs, sour cream, or prepare the perfect sauce for mantas - tkemali.

We need:

1. Flour - 1 kg;
2. Egg - 1 pc;
3. Lamb (fillet) - 1 kg;
4. Milk - 1.5 cups;
5. Onions - 1 kg;
6. spices (cumin, curry, red and black pepper) to taste;
7. Salt to taste;
8. Potatoes - 0.5 kg;
9. Vegetable oil for frying.

Step 1.

Traditionally, we prepare the dough. Now we will make it not with water, but with milk. We mix milk, salt and egg. Beat well. Then gradually stir in the flour. Knead the dough for about 15 minutes, then put it aside.

Step 2.

Rinse the lamb well and dry it with a paper towel. Chop into small pieces. Better to do this with a very sharp knife.

Step 3.

Onions can be cut into half rings, fry a little in a pan. Then add it to the meat, seasonings to taste and mix thoroughly.

Step 4.

Peel and dice the potatoes, but not very finely.

Step 5.

We take out the dough from the refrigerator. Divide into 4 parts. Roll each part thinly. Cut into small squares.

Step 6.

Now in the center of the square, lay out the meat and a few potato cubes. We fix the corners with each other. It turns out something like an envelope. Then blind the remaining edges.

Step 7.

In a double boiler, cook for 40-45 minutes after you can serve.

These are the manti with meat recipes for cooking in the Tatar style. In the video below you can watch how to make tkemali sauce. Very tasty for those who like spicy food.

Manty with fish is an easy dish.

This recipe is suitable for those on a diet or fasting diet. Manty with meat fish recipes are quite simple. We just replace meat with fish, also because meat. The taste is very delicate. Although it depends on the choice of fish. You can take it any you like. Traditionally, they take pink salmon.

Ingredients:

1. Pink salmon - 1 piece;
2. Flour - 1 kg;
3. Lard (optional) - 100 gr;
4. Onions - 1-2 pieces;
5. Eggs - 2 pcs;
6. Spices to taste;
7. Salt to taste.

Step 1.

We clean the fish from everything and bones, too, whenever possible. We need a feed. Now finely chop or mince.

Step 2.

Now peel the onion and finely chop it into cubes. Add spices to taste and one egg to the fish, mix everything.

Step 3.

Now the dough. Everything is as before. Mix the egg, water, salt and flour. We make an elastic dough. Let it stand for 20-30 minutes in the refrigerator.

Step 4.

After that we take out the dough and roll it out thinly. You can cut circles with a glass.

Step 5.

Put the fish in the center and wrap the bags (as an option for sculpting). You can dazzle as you like.

Step 6.

Cook the manti in a double boiler for 45 minutes. When ready, you can serve it on the table.

So we examined manti with meat cooking recipes. The principle is the same for all. You can turn on your imagination and make very beautiful and delicious manti for the festive table.

That's all for me. Leave your comments, share the post on social networks. Until then, and see you.

Manti with meat cooking recipes: how to cook manti correctly and tasty. updated: November 10, 2019 by the author: Pavel Subbotin

Manty traditionally belongs to Eastern and Asian cuisine, although they are considered a national dish of some Siberian peoples. Manti are often called relatives of dumplings and Georgian khinkali, but, despite some similarities, they are prepared differently. The main distinguishing feature is that the minced meat is made from mutton for them, the dough is rolled out very thinly, and the "mantou" (as the Chinese call them) is boiled only for steam. From the Chinese language this word is translated as "stuffed head", since manti is much larger in size than dumplings. If you learn how to properly cook manti - as in Asia, you will not have a problem what to cook for the festive table, so use the recipes from our website. Create your own culinary masterpieces, delighting loved ones and dear guests with oriental dishes.

Secrets of making dough for manti

Unleavened dough is made from water, salt and flour, sometimes with the addition of eggs. To obtain a soft and elastic dough that does not tear, even if rolled out too thinly, water and flour are taken in proportions of 1: 2. For 500 g of flour, 1 egg is enough, and if you want the dough to be especially tender, you can replace the water with milk. Some housewives first bring the milk to a boil, and then add it to the dough, since the choux pastry keeps liquid inside the manti well during the cooking process. In Turkestan, manti is made from yeast dough in winter.

An important point in preparing the dough is to knead it perfectly for 20 minutes, and since it is difficult to do this on your own, it is better to use a bread maker. The finished dough is covered with a towel and left alone for an hour. At this time, you can do the stuffing.

Delicious and juicy filling

In the classic version, the filling for manti is made from lamb with the addition of fat tail or interior fat, although the cuisines of different countries have their own traditions. The Chinese mainly use pork for mince, the Mongols knead the stuffing of goat, beef, camel and horse meat, and in the Chinese seaside regions, shrimp is added to the mince. Modern housewives for cooking manti mix different types of meat - beef, pork, lamb and chicken. Fat tail and interior fat are often replaced with salted or smoked pork lard, although this is not welcome in Asian cuisine. Pieces of fat make manti tender, tasty and juicy, the main thing is not to overdo it: for 1 kg of meat, they usually take 150 g of fat. Sometimes fat is added piece by piece to the minced meat when sculpting manti.

The main point in preparing the filling for is not to use a meat grinder or blender. The meat is finely chopped with a knife into cubes no more than 0.5 cm in size, fat and onions are also cut, which is taken in a 1: 2 ratio. The more onions, the juicier the filling will be. The main spice for manti is cumin, you cannot do without it, and salt and other spices (cumin, black and red pepper, garlic) are added to taste. Marjoram, coriander and basil make minced meat especially tasty and aromatic.

Minced meat for manti will become even tastier with pieces of mushrooms, pumpkin, carrots, potatoes and other vegetables, besides, potatoes absorb excess moisture and prevent the dough from tearing. Many people like manti with pumpkin, which are made without meat according to the same recipe - with onions and lard. They turn out to be unusual, tasty, tender and very juicy. Manti with fruits - apples, quince and grapes, manti with cottage cheese and cheese, fish and soy mince are popular.

We sculpt the right manti

The settled dough is rolled out in a layer of 1–2 mm - ideally it should be so thin that the filling is visible, since the art of making manti is evaluated primarily by the thickness of the dough. It is important not to overdo it, otherwise the dough will break. It is cut into squares 15 × 15 cm and 1 tbsp is laid out in the middle of each square. l. fillings. Sharp corners on opposite sides of the square cake are connected from above, and the new corners formed at the bottom are pinched together on the sides.

Some housewives form bundles of dough, cut them into pieces, roll each piece into a ball and roll it thinly with a rolling pin. The diameter of the resulting pancake should be at least 10 cm. Put the filling in the middle, lift a circle of dough by the edges from opposite sides and connect, in the same way do with the other edges of the pancake. Pinch the corners diagonally, and the manti is ready. In Asian cuisine, another method of sculpting manti is used - the filling is placed in the middle of the pancake, then the dough is raised from three sides and beautifully connected. Uzbek manti are made crosswise, fastening the ends as in a postal envelope.

There are many forms of mantas - choose the ones that seem to you the most simple and cute. Before cooking, the manti is sometimes left for 10 minutes, covered with a towel, and only then they begin to cook.

Cooking manti in a double boiler and a pressure cooker

Do not boil in water like dumplings. They are cooked only for steam, and most often for this purpose, a special cookware is used for this purpose. It consists of two pans with a lid, stacked on top of each other. Water is poured into the lower pan, and the bottom of the upper pan resembles a colander through which steam penetrates. If you do not have a mantle, you can replace it with an ordinary steamer or multicooker, since it has a "Steam cooking" program.

How to cook fresh or frozen manti in a mantover, double boiler and multicooker? While the water is boiling in the lower part of the dishes, the manti is laid out on the wire rack, having previously dipped their bottom into vegetable or melted butter. They do the same with frozen manti, and you do not need to defrost them before cooking. How to find out how long the manti is steamed in a double boiler or in a manti cooker? It all depends on the size of the items, but usually this process takes about 40-50 minutes.

Sometimes the manti is first fried in oil until golden brown, and then transferred to a double boiler and brought to readiness for 25 minutes. And in Dungan cuisine they do the opposite - the manti is boiled and then fried or deep-fried.

Asian manti with meat and pumpkin

Knead a dough of 500 g flour and a glass of warm water with a pinch of salt, wrap it in plastic or cover with a towel, leaving it on the table for 20 minutes.

500 g lamb, 150 g fat tail fat, 300 g pumpkin and 3 onions cut into cubes, mix, salt and pepper, add finely chopped cilantro. Roll out the dough thinly, cut out the mugs with a glass, put the filling in the middle of each and connect the edges of the pancakes on top. Cook in a pressure cooker for 40 minutes.

Before serving, mouth-watering manti are poured with melted butter, sprinkled with black pepper and allspice. This dish is served with sour cream, mayonnaise, horseradish, mustard, spicy tomato or yogurt sauce, yogurt, vegetable salad or meat broth. Manti is best eaten hot, enjoying their bright oriental taste and aroma. This is a real delight for lovers of Asian cuisine. Bon Appetit!