Many housewives seriously consider Uzbek manti to be the closest relatives of the Russian dish "dumplings", and they cook them in the same way, making them only slightly larger in size. If you want to treat your family or friends with a real dish "with the smell of the East", then you should know that dumplings and manti are hardly similar in their method of preparation.
Prepare them in at least one of the ways that we will give in this article, and you will be convinced of this. In Central Asia, manti are extremely popular on the tables of the local population. So what prevents us from enjoying Asian cuisine without leaving home?
The main thing in the article
Although it is believed that manti is an Asian dish that is popular in Uzbek, Turkish and Pakistani cuisine, it comes from China. It is from the Chinese "mantiou", that is, "steamed bread" that the name of this original and insanely delicious dish comes from.
Traditional classic manti is made from two main ingredients:
Concerning test, the most delicious recipe of which we will present below, then for its preparation you will traditionally need:
In Turkestan, the recipe for manti from choux pastry is also widespread.
We are not as accustomed to eating lamb as Asian peoples, therefore we often replace the standard meat ingredient this dish into a more classic one:
Instead of fat tail fits perfectly a piece salted bacon... For 1 kg of meat, you need to take 150-200 g of lard - so the filling will turn out to be juicy and tender.
An important role is played by the addition onions: do not feel sorry for him, let his amount exceed 50% of minced meat - this will be the key to the juiciness of the whole dish.
In the homeland of manti - in sunny Asia, spices are very fond of, so try to keep your manti not too bland. Season the minced meat for a rich taste and characteristic aroma cumin, black pepper, caraway seeds, marjoram, coriander, dried basil, garlic.
Greenery lovers can add finely chopped meat to the minced meat cilantro, fresh basil or dill.
If you want to make manti according to the original recipe, stock up on products that best fit into the format of this dish:
Manty is a dish, for the preparation of which you need to arm yourself with certain kitchen props. An ordinary pan, as for cooking dumplings, will not work here, especially if you are cooking open manti or have chosen some other original modeling option for them. Manti are steamed, from this they not only keep their ideal shape, but also become even healthier.
Traditionally, for the preparation of manti in Asian countries, a special device is used - the mantle. Her Russian relative, called a mantle cooker, is as close as possible to her in her functions, and allows her to cook manty no worse than in the countries of the East.
The principle of its device is simple: the cooker consists of 2 or 3 pots, placed on top of each other, separated in the middle by a lid with holes like a colander, for free steam penetration.
If you do not cook manti too often, it is not necessary to purchase a manti cooker: ordinary double boiler will cope with the preparation of manti no worse. If you have in your kitchen multicooker- use it by selecting the "Steam cooking" mode.
These kitchen helpers allow you to cook delicious manti in just 40-50 minutes.
You can get acquainted with the main rules and the most beautiful ways of sculpting manti from our article:
In order for the dough to become softer and more pliable when rolling, cover it with a bag or wrap it with cling film and leave to rest on the table for about 20 minutes.
The universal dough for manti is ready, in the meantime you can start preparing the filling. You can mold manti of a classic form, or you can give free rein to imagination and create an elegant, intricate, festive dish if you use our advice from the article about.
And how to properly roll out the dough onto manti and pinch them beautifully, look at the video.
Do not forget to look at our article about the most delicious, in it you will definitely find an option to your taste.
This is the recipe that we are all used to, and which is absolutely adapted to the cuisine of our country. Let's take the following products for him.
We knead the dough according to the recipe presented above, or choose the appropriate one from the presented ones. And if everything is clear with the dough, and the main thing is to knead it properly, then it is the filling that makes the manti real manti.
We put it on a dish, fill it with melted butter, decorate with herbs and enjoy a delicious hot meal.
The technology for preparing manti in Uzbek is not too different from the classical one. The main difference is in the ingredients of the dish. If you still intend to try this variant of manti, stock up on such products.
Secret: the stitched seams of the manti should be similar in configuration to a horizontally elongated letter "H". Then we pull the corners, which are the lower part of the "legs" of the letter H, to each other and connect.
We generously grease the lattices of the cascan of the mantle cooker with vegetable oil, place the manti on them and cook the dish for 40-50 minutes. By the way, you should definitely eat manti in Uzbek with your hands.
In this recipe, pumpkin is added to the traditional onion and meat filling - a rather unusual element of a meat dish for us. But, for example, in Almaty, manti is prepared exclusively with the addition of pumpkin. They turn out to be very delicate, sweet, original.
You can do two things with vegetables.
Test preparation
Preparing the filling
Manti molding
Steaming manti
Do not forget to moisten each mantle in sunflower or butter before putting it on the cascan.
Cooking manti with the addition of cheese does not differ much from the recipe for classic manti with meat. Only at the stage of preparation of minced meat, it is necessary to add cheese grated on a coarse grater to it, and choose which one yourself:
Ideal filling proportions:
Manti are steamed for 45 minutes, after which they are seasoned with butter and sprinkled with your favorite herbs.
Do you think manti is only with meat? Not at all, let's adapt this dish to our cuisine and cook Asian manti in the Russian manner - with potatoes and mushrooms.
Tip: For a more delicate filling, add a small cube of butter to each mantle before pinching.
We offer a video recipe for the most juicy manti with meat and vegetables: potatoes, cabbage, onions and carrots with aromatic vegetable gravy.
Manty with fish is a special nutritional delight with the original "sound" of a familiar dish. Be sure to delight your loved ones with this delicacy, and here's a festive recipe for your arms.
Dough:
We knead the stiff elastic dough, gradually introducing flour. We wrap it in plastic wrap and let it rest for 20 minutes.
Filling:
Chop the salmon into cubes, cut the cabbage into strips, chop the onion finely and fry in melted butter, adding 1 tsp of sugar.
We mix all the minced meat ingredients, add spices and cream to it.
Divide the dough into small portions, roll each properly. Put 1 tbsp of filling on the center of each layer of dough.
We pinch the manti.
Cooking manti in a double boiler, adding spices to boiling water for flavoring: peppercorns, Provencal herbs, rosemary and basil. Cook manti for 25-30 minutes.
This delicious delicate dish "asks" for a special sauce. Let's take for it:
Squeeze the garlic into sour cream, finely chop the dill and send it there. Season with a little pepper and salt.
This sauce will further highlight the delicate and extraordinary taste of fish manti, which your family will surely appreciate and love.
In addition to the delicious fillings for manti presented above, we advise you to try the following combinations that will not leave you and your family and friends indifferent.
Such a variety of filling options will give you the opportunity to serve a new culinary masterpiece every time.
The popularity of manti can be explained by several reasons. First, they are delicious; secondly, nourishing; thirdly, they are easy to prepare.
Eastern countries are considered the birthplace of manti, but today they are found on the dinner table of many peoples of the world.
Any housewife who is not the first time dealing with flour can knead the dough for manti. In terms of its composition, the dough for manti is not much different from the dumplings, the peculiarity is only in the size of the manti themselves.
Having mastered the simple science, you will be able to feed many guests with a delicious and satisfying dish.
To make the manti at the proper level, stock up on the following products: one egg; a glass of water; two and a half glasses of flour and a teaspoon of salt.
The composition of the dough for sculpting manti does not require culinary education from you, all operations are done quickly and effortlessly.
As you can see, the product list is short. The trick is to combine them and achieve an elastic and soft manty dough.
Cooking steps:
The dough for manti, prepared by the method of boiling flour, does not tear or deform at high temperatures. Take this recipe to your attention, from it you can sculpt not only manti, but also other flour products with filling.
Ingredients: about 900 g of wheat flour (depending on the moisture content of the product); 8 tbsp. tablespoons of vegetable oil; one and a half teaspoons of salt and half a liter of boiling water.
How to properly prepare the dough so that it rolls out easily? For this:
Uzbek-style manti dough does not contain eggs. It is considered lean if water has been selected as the liquid component. If you want, you can deviate from the rule and use milk. Choose vegetable oil at your discretion, there is no fundamental difference here.
For half a kilogram of flour you need to take: a glass of water; 2 large spoons of oil and a teaspoon of salt.
The dough for manti is prepared in several stages:
Molding
The taste will not suffer from such permutations, and if you add jusai (onion variety) and garlic to the filling, it will become generally incomparable.
Uzbeks, Turkmens and residents of the western regions of China prefer manti with pumpkin and meat filling. Housewives deliberately replace potatoes with another vegetable, which makes the dish more useful and nutritious.
For 8-10 people you will need:
a kilogram of juicy beef; 0.5 kg pumpkin (already peeled); 800 g onions. You also need to salt and pepper the filling to taste.
Preparation:
Modeling of products
Delicate dough is made from oxygenated flour. If you sift the flour through a fine sieve, the goal will be achieved.
Before use, water should be boiled and cooled to room temperature. If you pour hot water into the dough, the egg will boil and lose its properties. Cold water will cause you to knead the dough for a long time.
You can give the dough a beautiful yellow hue with the help of yolks, you need to take more of them than prescribed in the recipe. Be sure to cut back on other liquid ingredients. Protein should not be added to the dough more than required.
Otherwise, you run the risk of getting a mass that will not roll out well on the work surface. In addition, such imprudence will lead to its rigidity and loss of elasticity.
To cook manti according to the classic Uzbek recipe, you will need a mantle or a double boiler. Without these devices, you will not be able to make a dish.
From the specified number of ingredients, approximately 35 pieces will be obtained.
Components for minced meat: 800 gr. meat and onions. Luke; 200 gr. lard; 0.5 tsp each cumin and black pepper; 1.5 tsp salt.
Components for dough: 500 gr. flour; 100 ml of boiled water and milk; 1 tsp salt and 2 pcs. chickens. eggs.
Algorithm of actions:
Immediately after cooking, the manti can be served. This meal will appeal to all family members.
You can cook manti according to the classic dough recipe not only with plain water, but also with sour milk, kefir. Unfortunately, other fermented milk products are not suitable for this purpose.
As a result, you will be able to knead a dough that will look like a yeast composition.
Components for the test: 3.5 tbsp. flour; 0.5 tsp soda; 2 tbsp. kefir; salt - by eye.
Components for the filling: 500 gr. meat; 2 pcs. onions; zucchini floor; some spices, rely on your taste.
Algorithm of actions for preparing a classic dough:
Algorithm of actions for preparing the filling for manti:
The finished dish can be served at the table. Even children are delighted with such a treat, plus everything it perfectly complements each festive celebration with its original look and amazing taste.
The dough for manti is made elementary, however, it requires some skill, patience and adherence to the recipe, which can be both classic and performed with some deviations from the authentic version using other basic components.
If for the first time you make out the dough for manti, the classic recipe is perfect for acquaintance. In addition, it is based on the main basic points that accompany all the other variations that need to be remembered:
Those who are tired of long kneading should try the recipe outlined below and make a dough on mineral water for manti. Gas bubbles contribute to the speedy dissolution of the salt crystals and the rapid ideal mixing of the constituents with each other. In a shorter period of time, you can get the same plastic and uniform result. Within an hour, taking into account the time for proofing, you can start sculpting eight portions of an Asian dish, filling the prepared blanks.
Ingredients:
Preparation
The dough for manti on boiling water is easily and naturally kneaded and rolled out, perfectly sealed when decorating products and, thanks to its dense structure, perfectly preserves all the juices of finished products inside. When cutting, a minimum of flour powder is required, since it does not stick at all to the hands, table and rolling pin. Eight servings base will be ready in one hour.
Ingredients:
Preparation
To make the dough, you can realize it without adding eggs. At least two-thirds of all possible product variations are prepared from such a basis. Many housewives revere her more than others, believing that the products are thus more delicate and do not have a rubbery consistency. From the specified amount, you get a ball for decorating eight servings of an Asian dish.
Ingredients:
Preparation
To get a softer and more plastic base, which will be easier to roll out without additional efforts on the part of the cook, you can make choux pastry on manti. In this version, the base for the products does not stick to your hands at all, and the dish itself turns out to be softer and more tender and is steamed for ten minutes less than usual. Eight servings base will be ready in one hour.
Ingredients:
Preparation
Next, how to make dough for manti in a not entirely traditional way, using kefir as a liquid base. In a similar way, the mass turns out to be more magnificent, and the finished dish acquires special taste characteristics and turns out to be more tender. Kefir must be fresh. The product is at the end of the expiration date or is peroxidized will not work. The finished ball is enough for eight servings, and it takes one hour to create it.
Ingredients:
Preparation
If any of the tried and tested recipes did not satisfy your needs, try kneading the dough for manti with milk. It turns out to be much softer than the other base and at the same time perfectly holds its shape, does not break during the steam heat treatment of finished products and retains the juices of the filling inside. It takes an hour to make the base for eight servings of the deliciously juicy treat.
Ingredients:
Preparation
Having the opportunity to knead the dough for manti in a bread maker, you must definitely use it. The smart device will cope with the task perfectly, providing a homogeneous, dense and plastic lump at the output, from which the most with any filling will be obtained. The proportions of the components may differ depending on the model of the device, each of which, as a rule, is accompanied by the recommended recipes in the instructions, which should be used. The amount received in an hour is enough to make six servings of a treat.
Manty is a simple and tasty dish that cooks quickly and doesn't require a lot of culinary experience. To please yourself and your loved ones with truly delicious manti, you need to choose only high-quality meat and, of course, prepare the dough correctly. In the article you will find useful tips for preparing a base for manti, and we will also look at a few step-by-step instructions.
Manty is a simple, tasty and high-calorie dish that came to us from Central Asia. There are a lot of them. The usual manti from pork, beef or lamb, manti from other meat, for example, from goat meat, and even dietary manti from potatoes. However, the dough is just as important as the filling. For manti, it should be rough, tight and elastic.
The simplest base for manti can be quickly prepared from what is in the refrigerator. Nevertheless, there is a huge variety of methods for preparing such a dough - some of them go perfectly with one or another filling, and some are almost universal. Whichever you prefer, these tips will help you create delicious dough:
This option is used most often for manti. The dough turns out to be similar to dumplings - it melts in your mouth and perfectly sets off the taste of meat and spices. Moreover, this dough can be quickly made from the products that you have in the refrigerator. You only need four ingredients:
How to make the dough:
This is another possible base for your dish. Choux pastry is very easy to prepare. It is similar to the classic dough, only with the addition of oil. As a result, the taste is slightly different. This dough is well suited for fragrant manti and goes well with any meat filling. Also, this dough is lean and is perfect for potato filling. This will help you prepare a delicious, low-calorie lean meal. You will need:
Four-ingredient choux pastry step by step:
The same dough can be made with the addition of eggs - they will need to be mixed into the mass after you add the first portion of flour. If you decide to do this, keep in mind that the mass must cool slightly before adding the eggs so that the white does not curl.
The dough can be made simply with flour and water. This dietary option may be slightly inferior in taste to classic and choux pastry, but it is also suitable for manti. To make the simplest dough, you will need:
How to make a three-ingredient dough:
The dough on mineral water comes out more airy, does not break during cooking and tolerates freezing well. It can be made in the same way as an ordinary one on water - from mineral water, flour and salt. A more interesting recipe will turn out if you add sour cream. This dough will be soft, tender and elastic. It is suitable for any meat or potato filling. For such a test, prepare:
How to make a dough on mineral water with sour cream:
Another way is to knead the dough with milk. Milk, unlike water, will make the dough richer. This option is suitable for any filling. To make dough in milk, you will need:
How to make the dough:
Kefir dough is another popular version of the base for manti, which is best suited for lamb filling. The sour taste of such a dough perfectly complements fatty meat and is harmoniously combined with seasonings and spices. You need the following products:
How to make dough for manti on kefir:
After preparing the dough, it's time to move on to sculpting manti. To do this, prepare a table covered with parchment, sprinkle a little flour on it so that it sticks to the mantas and lay out the dough. It needs to be rolled out with a rolling pin so that the layer is thin enough. Then, using a special shape or a regular glass, start cutting circles out of the dough. There will be excess dough in between, which can be rolled out and used again.
Don't make the dough too thick. But, at the same time, it is also not worth rolling too thinly, otherwise it may break. The ideal thickness is about 1 to 2 mm. When you have cut enough circles out of the dough, place the filling in the middle of each circle so that the edges remain clear. Potatoes, pork, beef or lamb mince with onions and spices are suitable as a filling.
Manty can be shaped in different ways and it is not at all necessary to achieve the ideal shape. But, if you want to make a beautiful traditional dish, you can use the instructions in the picture.
Manty can be cooked on the stove or cooked in the oven, but it is best to steam them - this will require a steamer or slow cooker. Manty is cooked for 10-15 minutes. Do not keep them on fire for too long, so that the dough does not soften.
From this recipe you will learn how to make dough for manti - one of the oldest and most delicious dishes in Central Asia. The correct dough for manti is more of a template that you can not take seriously. Just keep the proportions 3/1 (3 parts flour, 1 part liquid), if you want the dough not to boil over, add eggs for 1/3 reasons (1 egg per 300 g flour). Salt is an indispensable component of the manti dough recipe; it is put in proportions of 1/4 (1 teaspoon with top per 400 g of flour). The oil in the dough for manti is an extra product, because manti is not baked goods, the dough on them should not be soft and loose, and it is these qualities that give the oil.
Preparation:
Watch the preparation of dough for mantas in a step-by-step photo: