Manty cooks for a relatively long time, so be prepared to constantly drive away relatives who suddenly come into the kitchen from the steamer. But it's worth it".

MANT RECIPE

What do you need:

Dough:
4.5 tbsp. flour
250-300 ml of water
1 egg
1 tsp salt

Filling:
900 g of lamb or beef (you can take half lamb, half beef, or you can take pork altogether, this is a matter of personal preference, coercion is inappropriate here)
200 g fat tail fat (in the absence of fat, you can choose more fatty parts of meat and take a little more of it)
600 g onions
1 tsp Zira with a slide (it is advisable not to use already ground spices)
1 tsp coriander
0.5 tsp black pepper (spicy lovers can take a little more pepper)
1 tsp salt

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How to cook manti:

1. For the dough, sift the flour into a large bowl.

2. Dissolve salt in cold water (you can put it in the refrigerator for a short time).

3. Make a well in the flour, add a raw egg and cold water with salt.

Photo: website It should be elastic and should not stick to your hands. You can add a little flour if necessary. Roll the dough into a ball and leave under a towel for 2 hours.

4. For the filling, the meat should, armed with a sharp knife and a fair amount of patience, cut into as small, equal cubes as possible. Do the same with the fat tail.

5. Cut the onion into thin small strips. I have a wonderful sharp shredder for these purposes, so if you have something similar, use it. This is a great time saver. Lightly salt the onion and knead it well with your hands.

6. Mix meat, fat with onions and spices, previously ground in a mortar. Mix thoroughly again. Alternatively, you can add a little fresh cilantro to the meat. But first, you can try without it. I advise you to experiment a second time.

7. Roll out the dough until translucent and cut into circles.

8. Now you can sculpt: first pinch the middle.

Photo: site Then unfold the workpiece with the other side and again make two pintucks. It remains only to connect the pins to each other and clamp them carefully.

9. Time to cook. Many sources suggest lubricating the mantle or double boiler levels with oil. I'm used to doing it the other way around. I pour in a small bowl of oil and, taking the manti by the top seam, I just dip the bottom in the oil. Never stuck before.

10. Manti are prepared for about 45-55 minutes. Much depends on the thickness of the dough that you got and on the size of the manti themselves.

11. After 50 minutes, you can open and take a sample. Manti is easy to get. If the mantas just rise - just lift, if not, then you can pick them up with a silicone spatula. Checked - it works. Or shake each level slightly.

Serve manti exclusively with the right sauce. The colorful host of the program, Lara Katsova, shared her favorite recipes with us.

SPICY SAUCE WITH GREENS

Manty must be served with sauce. Photo: thinkstockphotos.com

Lara Katsova: “The mother of my close friend from Tbilisi taught me this sauce”.

What do you need:
500 g canned tomatoes in their own juice
2 cloves of garlic
50 g cilantro
50 greens of dill
1 tbsp hops-suneli
1 tbsp coriander
half chili
ground red pepper - optional
1 tsp Sahara
1 tsp salt

How to make a hot herb sauce:

Rub the tomatoes through a sieve, finely chop the garlic. Mix the garlic and tomatoes, add salt and sugar, put the mixture on low heat, bring to a boil and simmer for 5-7 minutes. Add suneli hops, coriander, finely chopped chili and simmer for another 3 minutes. If you want more pungency, add red ground pepper. Remove from heat, put in finely chopped cilantro and dill, cover and let cool.

SWEET SAUCE

Lara Katsova: “I understand that I will not open America, everyone knows about the classic sour cream sauce for khinkali. But my recipe is still different - saturated with herbs and spiciness. "

What do you need:
1 tbsp. sour cream 20%
2-3 cloves of garlic
small chili pepper
a sufficient amount of cilantro and dill

How to make sour cream sauce:

Chop the garlic and chili finely, removing the seeds. Chop the herbs, mix everything. Salt. The whole trick is that there should be a lot of greens, it's more like greens with sour cream, and not sour cream with herbs.

In each region, manti is prepared in its own way. But if a lot is known about dumplings and dumplings traditional for the Slavs, then not everyone knows how to cook manti. But this peculiar type of meat and flour products deserves to be prepared not only in the east.

Asian manti differ from dumplings in a rich variety of fillings and large sizes.

The volume of manti is related to the content of the filling. Unlike ravioli, dumplings and dumplings, not twisted minced meat is placed in the middle of the dough, but finely chopped meat with onions. Accordingly, a lot of space is needed for such a filling, which leads to a large size of the product.

Everyone who wants to cook manti at home will not have any difficulty, since this dish is usually prepared by the peoples of the East in this way - in a home family circle for home meals. Over time, with the penetration of eastern culture to the West and gaining popularity in other countries, the preparation of manti became possible on an industrial scale. And with self-cooking, they increasingly began to make manti in a multicooker or double boiler.

Classic recipe for dough and manti

Before pampering your home with manti, you need to start mastering the basics and learn all the subtleties of cooking. Dough for manti is an important and crucial stage in the creation of a dish. After all, improperly prepared dough will ruin all the work: it will be too thick and prevent the filling from boiling, or it will turn out to be too thin and tear, which will also ruin the dish.

Step-by-step recipe for making unleavened dough

A simple recipe for creating the perfect dough for manti is in many ways similar to the usual unleavened dough for dumplings. But the duration of its kneading and skillful molding are the hallmarks of the East.

For a correct test for manti, you must:

• flour - 1 kg;
• eggs - 2 pcs.;
• water - 2 glasses;
• salt - 2 tbsp. spoons.

Step-by-step preparation of dough for manti:

1. Pour water (1.5 cups) into a bowl, beat in eggs, pour salt. The water should be warm, but not hot, otherwise the eggs will curl and the dough will not work.
2. Mix all components thoroughly until the salt is completely dissolved.
3. Sift flour in a separate deep bowl. The sowing process will additionally saturate the flour with oxygen, which will have a positive effect on the dough itself.
4. After making a depression in the middle of the flour, pour in the prepared salty mixture.
5. Gently stir the dough on the manti. While mixing, add 0.5 cups of remaining warm water little by little.
6. Knead the dough in a bowl until all the flour is included in the process. You should get a very thick consistency that cannot be turned with a spoon.
7. Put the dough on a clean table surface and start kneading it with your hands. So that nothing sticks to the table, you need to periodically sprinkle flour for a better spot.
8. The laborious process of working with the dough will take 15-20 minutes. Throughout the entire time, you must carefully knead the dough, crushing it from all sides. Only in this way can you achieve the desired density and smoothness from it.
9. Shape the properly prepared dough into a ball. This is done when it no longer sticks to the surface, it has become as elastic as possible, but not very steep yet.
10. Allow the finished dough to stand for 30 to 50 minutes. So that it does not weather, place the ball in a plastic bag or cover with a slightly damp towel.
11. Divide the rested dough into 4-6 parts. Roll each piece into a roller and cut into equal pieces.

Correct modeling of manti and their cooking

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

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

The filling is laid out in the middle of all squares. For this size of dough, you need 1 tbsp. a spoonful of minced meat.

Now you should mold the manti by connecting 4 of its corners together.

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

Unfortunately, in order to beautifully sculpt manti, you need long training in this matter. But there are different ways to connect the test, so that everyone will find an easy option for themselves. Someone finds it easier to pluck the traditional corners, someone will master the "pigtail", and some will cook lazy manti.

These culinary masterpieces are cooked in special pots - kaskans (mantovoks). This is a special device in which products are cooked by rising steam. In the absence of such a device, you can always cook manti in an ordinary double boiler.

Before putting in a saucepan, the manti are moistened with vegetable oil from below so as not to stick to the bottom. Alternatively, you can do another procedure - grease the grate of the pan. Products are laid out at a distance from each other so that they do not stick together on the sides.

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

Secrets of the perfect test

• For a thin dough that will not tear during molding, it is best to take 1 and 2 grade wheat flour, combining them in the same proportion.
• For a firm and elastic dough, the proportion of flour and water must always be respected. For 1 part water 2 parts flour.
• Eggs are an important ingredient in unleavened dough. For 1 kg of flour, there should be at least 2 eggs.
• Ideal dough spreading - 1 mm.

The best recipes for making manti

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

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

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

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

Recipes for making manti are diverse, because each nationality cook them according to their historically established recipes.

In Uzbekistan, traditionally, lamb filling is made for such a dish.

Ingredients for the dough:

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

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

How to cook:

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

You can also use a combine to knead the dough. Pour all the necessary ingredients into it and mix. The result is a steep grind, which will still need to be kneaded by hand. Let the dough rest.

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

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

Blind the manti, giving them a rounded shape. Cook the dish for a couple of half an hour. When serving, season with sour cream sauce.

Recipe for manti with pumpkin kava

Kava is a pumpkin that is often used as a filling along with meat or as an independent mince. Manty with pumpkin are juicier, healthier and more original.

But to feel all the luxury of the East, you can cook fried manti - khoshans.

Do you want something interesting?

Ingredients for the dough:

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

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

For roasting:

• vegetable oil.

How to cook:

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

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

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

This recipe for manti with pumpkin is unusual in that manti are initially fried in vegetable oil, and then steamed. Heat the oil in a cauldron, and fry the manti in hot fat. After allowing the oil to drain a little, and then place the manti in a double boiler until they are fully cooked. This method will allow you to get rid of the harmful substances of frying, but at the same time, the taste of the fried product will be present in the dish.

Recipe for manti with minced meat

The classic recipe for manti from assorted minced meat can be safely replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for the filling. And in the absence of a steamer, manti should be cooked in a multicooker.

For the test:

• flour - 3 cups;
• water - 1 glass;
• salt - 1 tsp.

• minced meat - 500 gr;
• onions - 3 pcs.;
• salt - 1 tsp;
• salt and spices to taste;
• water - 100 ml.

How to cook:

First, the dough is prepared as usual. You can get away from strict norms and cook the dough without using eggs, just in water with flour. The dough is kneaded in the traditional way, and it should not turn out very steep. Let it rest for 30 minutes.

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

Cut equal pieces from the rested dough and roll them into flat cakes. Stuff each tortilla with minced meat and form the manti by pinching the edges beautifully.

Pour 3 glasses of water into the multicooker saucepan, set the “Steam cooking” mode. Coat the grate with oil or fat and put the manti on it so that they do not touch the sides. Cook under a closed lid for 35-40 minutes. Serve hot.

How to cook manti with potatoes

Manty with potatoes is one of the varieties of the Central Asian dish. An interesting vegetable filling makes the dish uncommon, and everyone who tries it gets an ambiguous reaction. Despite the lack of meat, manti is obtained in all its glory: with a spicy taste, juicy and with a steaming dough.

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

Ingredients for the dough:

• flour - ¾ glass;
• egg - 2 pcs.;
• salt - 1 tsp;
• water - as needed.

• potatoes - 4 pcs.;
• onions - 2 pcs.;
• butter - 100 gr;
• salt - 1 tsp;
• ground pepper, cumin - to taste.

Of these products, the output should be about 20 pieces. mant.

How to cook:

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

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

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

Chop the onion finely and finely. Carry out cutting of all vegetables only by hand without using choppers.

Pour the onion and potatoes into a bowl. Pour in salt and 1 pinch of spices. Mix everything well.

Melt the butter in a water bath, and then add it to the minced meat. Mix the filling again to distribute the oil evenly.

Divide a ball of rested dough into 4 parts, each of which is rolled into a roller of the same thickness. And cut each roller into 5 parts.

Dip the workpiece in flour and roll it out thinly with a rolling pin, giving it the shape of a cake with a thickness of 1-2 mm. Put 1 spoonful of potato filling on each tortilla.

Sculpt manti in a convenient way. It will be most convenient to combine the dough in the usual way. Connect two opposite edges above the center of the minced meat. Turning the tortilla over, pinch the remaining edges over the previous pinch. Then connect the middle of the remaining two sides of the square. The last to pinch in pairs the corners of the square remaining on one side. Make the finished shape slightly oval, slightly flattening it on the sides.

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

How to cook lazy manti in a slow cooker

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

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

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

How to cook:

Beat the eggs and the salt together. Sift the flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough is settling, prepare the filling.

Since the dish itself has been modified, then minced meat can also be made chopped not by hand, but using a blender. Chop the meat and peeled onions and put them in a blender. Grind food, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat, then for the juiciness of the dish, you can pour a little warm milk into the minced meat. Mix everything thoroughly.

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

Serve on a common platter, slicing the roll with a knife.

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.

Manty came to us from Eastern and Asian cuisine and are firmly entrenched in the menu of every hostess. Some consider them to be relatives of khinkali and dumplings, but despite the similarity in preparation, these are completely different dishes.

The dish is prepared quickly, it does not cause any difficulties. Even a novice housewife can handle the cooking. I love them since childhood - my mother often cooked them in a special saucepan - a mantool. If you want to learn how to make manti at home, I will tell you how and from what manti is made, and what they are served with.

Manti recipe with minced meat with photo

Manty is a very juicy and tasty dish. A wide variety of products are used for the filling: minced meat, minced meat, potatoes and bacon, pumpkin. The dough for them is prepared in different ways, mainly in water, sometimes with the addition of eggs.

The thinner you roll it, the softer the dish will be. Today I will show you how to cook minced meat manti in a closed way with tomato-garlic sauce.

Kitchenware: board; knife, rolling pin; container for kneading dough; pan; double boiler.

Ingredients

• For the filling, I took pork and beef. It is best to use the tender, lean portion of the pork, such as the neck or tenderloin. Choose beef meat without veins and tendons. To make the filling juicy, I add onions.
• I knead the dough in water with an egg. I throw in a pinch of baking soda and a few drops of vegetable oil, it seems to me that this way the dough is more elastic. I prepared tomato sauce with garlic for the dish.

Cooking steps

1. I pour 500 g of sifted flour into a spacious container. Separately, I mix 1 egg with 1 tsp. salt and 0.5 tsp. Sahara. I add a pinch of baking soda and 2-3 drops of vegetable oil. I make a depression in the flour, pour in the egg mixture. I start mixing with flour, adding 230 ml of water. A different amount of water can go away, depending on how much the flour takes.
2. I spread the dough on the table and start kneading for 10-15 minutes. It should become elastic and not stick to your hands. If necessary, add flour.
   
   
3. I wrap the finished dough in cellophane and let it stand for 15 minutes. In the meantime, I'll start cooking the meat.
   
   
4. I cut 400 g of pork and 300 g of beef into small cubes.
   
   
5. I chop 2 onions, add to the meat.
   
   
6. Salt (1 tsp), pepper to taste. I knead the minced meat well with my hands.
   
   
7. I cut off a part of the finished dough, roll it out in the shape of a "sausage". I divide into small pieces, each of which I roll in flour on both sides.
   
   
8. Then I roll all the pieces into thin cakes. Try to keep them the same size.
   
   
9. When all the cakes are ready, spread the minced meat with a teaspoon and close the middle first, then the edges. Now I secure the ends of the edges together.
   
   
10. I grease the bowl of the double boiler with vegetable oil and spread the workpieces at a distance of 1 cm from each other. Cover and cook for 45 minutes.
    
    
11. Making the gravy. Pour 50 ml of vegetable oil into the pan, overcook 2 tbsp. l. tomato paste.
    
    
12. I add 1 tsp. salt and sugar. I pour in hot water (250 ml), squeeze out 3 cloves of garlic. I stir it and turn it off after boiling.
    
    
13. I put the finished manti on a dish and pour over the sauce.
    
    

Video recipe

The recipe for dough for manti with meat and step by step preparation are well shown in the video. See how to stuff the manti and give them a beautiful shape.

• Manti are decorated with herbs and sauce. You can serve them with sour cream, or make a dressing with vegetable oil and hot peppers or vinegar. Manti is eaten with hands or with a fork, but it is more convenient with hands, so that the juicy broth does not leak out when pierced
• ... Such blanks are subject to freezing, you can steam them at any time. The choice of meat depends on your preferences, it can be chicken, and lamb, or rabbit. If you feel like experimenting with toppings, try the other step-by-step recipes — for steaming manti —.
• The dough is also kneaded with yeast, then the manti is more magnificent. You can add milk, this is how "khinkal in Dagestan" is prepared. Manti turns out to be amazing if boiling water is added to the dough: the mass turns out to be elastic and very pliable. If you do everything right, the dough will not break and all the juice will remain inside.
• Be sure to steam manti under a closed lid, this is their main difference from boiling water.

Step-by-step recipe for manti with pumpkin and meat

Modern housewives make different fillings for this dish, but no matter how you cook it, it will turn out deliciously in any case. Try with me to make a ground beef filling with pumpkin - it's incredibly delicious.

Cooking time: 80 minutes.
Servings: 2.
Kitchenware: board; knife; container for kneading dough; baking dish; rolling pin; mantle cooker.

Ingredients

• I took fresh ground beef, frozen will do. The pumpkin was pre-washed and peeled. For juiciness, I added butter to the filling, and for aroma - cumin.
• I knead the dough well until it begins to peel off from my hands. The mass should not be too soft, otherwise the dough will break during sculpting.

Cooking steps

1. I drive 1 egg and a glass of water into sifted flour (2 cups). Salt to taste and knead the dough. I put it in cellophane for 20 minutes while I make the filling.
   
   
2. Chop 1 onion.
   
   
3. Pumpkin (250 g) I cut into small cubes.
   
   
4. I put the chopped vegetables into minced meat, salt and pepper to taste. I also send there 50 g of softened butter and 0.5 tsp. cumin. I knead the minced meat well with my hands. I put it aside.
   
   
5. I take out the dough from cellophane, cut off a small piece. I roll out a thin cake, from which I cut circles with a mold.
   
   
6. I put minced meat in the center of each circle, close the edges in the shape of a snail. I put it on the wire rack.
   
   
7. I pour water into a saucepan and steam it for 45 minutes. Gently transfer the finished dish to a plate and pour it over with olive oil.
   
   

Video recipe

See how quickly and easily this dish is prepared. Manty has an amazing shape and appetizing appearance.

• When you start sculpting manty, you can put the mantle on the stove. Add peppercorns and bay leaves to the water. If you do not have a mantle or double boiler, you can put the blanks in a colander and steam them under a closed lid. There is also a special device in the multicooker with the "Steam cooking" function. Do not forget to grease the mold with vegetable oil, otherwise the dough will stick and all the juice will flow out.
• Add any spices to the minced meat, they will give the dish an unusual taste. If there is no pumpkin, cook it. They can be served with adjika, horseradish or any spicy sauce. In Asian cuisine, star anise is added to the filling and sauce, due to which the meat becomes softer, and the sauce acquires an exquisite taste and aroma.

Recipe for making manti with potatoes and meat

Often, finely chopped raw potatoes are added to the meat filling, which absorbs the broth and prevents the dough from breaking. It turns out to be a very satisfying dish that melts in your mouth. Try to make manti in the open way, which I will show you.

Cooking time: 80 minutes.
Servings: 10.
Kitchenware: board and knife; rolling pin; containers for kneading dough and filling; double boiler.

1. Chop 2 onions.
   
   
2. Cut the potatoes (5-6 pcs.) Into small cubes.
   
   
3. I cut 500 g of pork into small pieces.
   
   
4. I mix all the ingredients and salt, pepper to taste. I knead well with my hands.
   
   
5. I take out the dough, cut it into pieces. I give each piece the shape of a flagellum. I divide the flagellum into approximately equal pieces, which I roll in flour.
   
   
6. I roll out a thin cake, in the center of which I put the filling. First, I connect the edges on one side, then on the opposite. I connect the resulting edges of the corners to each other.
   
   
7. I put a pot of water on the stove. I bring it to a boil. I grease the grate with vegetable oil, lay out the blanks. I cook for a couple of 45 minutes.
   
   

Video recipe

How to mold the manti in an open way and give them the shape of a flower, you can see in the video recipe.

Manty can be cooked without meat, with potatoes and bacon or mushrooms, you can give them any shape you like. In order for the manti to be beautiful, it is better to make them small. The whole process is quite simple, products available to everyone are used for cooking.

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.