Manty, buuz, poses, and this is not all the names of the meat dish, which many Eastern and Asian peoples consider native to themselves. It remotely resembles Georgian khinkali or Russian dumplings. Although distant, they are still relatives. This is minced meat, mainly lamb, with a lot of onions and the addition of fat tail fat, glued into thinly rolled dough and steamed. To do this, use special utensils - a mantle cooker or a cascan. Sometimes it is replaced with a double boiler, in extreme cases, with a colander mounted on the top rim of a pot where water is boiling. But water and manti should not come into contact, so water is poured into about a quarter of the pan.

Initially, only meat filling with lamb was used. But now manti is cooked not only with meat, but also with potatoes, pumpkin, mushrooms, cottage cheese, fish. And the meat stuffing can be seen from beef, pork, poultry. Do not grind it with a blender or in a meat grinder, only cut it finely with a knife, about the size of a corn grain. According to connoisseurs, only minced, not twisted meat gives manti a unique taste. So the meat fibers do not break, do not choke and all the meat juice remains inside. To make the filling juicy, add lard and put a lot of onions - about seven to eight medium onions per half a kilogram of meat, but you can put a little less. It is also finely chopped with a knife, like lard and meat.

Manti is served with sour cream, adjika, sour milk, tkemali sauce or drizzled with melted butter with chopped herbs.

Manti - food preparation

For sculpting manti, they mainly use the most ordinary unleavened dough - in flour and water without eggs or with the addition of eggs. Sometimes yeast dough is kneaded.

The filling is crushed, salt and pepper are added and the manti is sculpted. There are many methods of sculpting, the most popular of them is the classic one. Spread the filling on the cake, lift and connect two opposite edges. Then the two side seams are closed. They are pinned so that the seam is perpendicular to the main one. Also close the edge on the other side. The seams of the fully closed manti resemble the letter "H". To round off the shape, it remains only to connect the corners. The dumpling is ready.

Manti - the best recipes

Recipe 1: Asian Manti

Basically, manti is prepared from meat. But sometimes, when the filling is too juicy to remove excess moisture, finely chopped raw potatoes, pumpkin or radish are added. They absorb excess juice into themselves and prevent the mantas from tearing. Before mixing the onion with the meat, add it and rub it lightly with your hands. Lard gives the meat juiciness and taste, it is put a little, the size of almonds, about a third of a small spoon.

Ingredients: 500g flour, 150ml water, salt. Filling: 500g lamb, salt, pepper, 3 large onions, 50g lamb fat (fat tail fat).

Cooking method

Mix flour, salt, water and knead the dough. Let him lie down for an hour.

Finely chop the meat and onions, mix, not forgetting to add pepper and salt. The components for the manti are ready, now all that remains is to mold them. Divide a whole piece of dough into balls about the size of a walnut and roll each ball into a thin cake. Put a spoonful of chopped meat with onions and a piece of fat on it, close up the edges to make a ball or an oval, you can simply collect the dough into an accordion by lifting its edges up. Cook in a pressure cooker for about 45 minutes. You can serve it with sour cream and herbs.

Recipe 2: Manty with potatoes

Manti are not dumplings, so no mashed potatoes in the form of a filling. Only raw potatoes, finely chopped together with onions and bacon. To wash off the starch, rinse the shredded potatoes with water. This will prevent it from sticking and darkening. Instead of lard, you can take fat tail or butter. It is added in small pieces directly to each dumpling.

Ingredients: water - 150ml, flour - 400g, salt, a spoonful of vegetable oil. Filling: potatoes - 0.7-0.8kg, salt, pepper, pork fat - 100g, 3 large onions.

Cooking method

Prepare the dough: mix the ingredients, knead and let it rest.

Peel the vegetables, cut into small cubes with lard. Season with salt, sprinkle with pepper and stir. The filling is ready, it remains to mold the manti. Roll out the dough into a layer, cut out circles or squares. Put the filling on them, join the edges and steam for about 20-30 minutes. Sprinkle with herbs.

Recipe 3: Manty from yeast dough

Those who are fed up with unleavened dough can try yeast dough. A very interesting option and no less tasty. The dough has an airy effect. If ready-made and cooled manti remain, the next day they can be fried until golden brown in oil. And again they are hot and tasty. Do not forget to leave space between the dumplings in the mantover, because yeast dough is distributed a little more than unleavened dough.

Ingredients: flour - 300g, warm water - 100ml, dry yeast - 7g, salt. Filling: 200g each of beef and fatty pork, red pepper, a pinch of salt, 2 large onions.

Cooking method

Stir the yeast in water, salt, add flour. Knead the dough and leave to fit.

Twist the meat, but it is better to chop very finely together with the onion. Sprinkle with pepper and salt. If the meat is lean, you can add a small piece of bacon. Chop it finely and mix into the minced meat. Knead the matched dough, divide into balls. Roll each piece and put the filling on a spoon. Seal the edges and cook in a mantover or double boiler for about forty minutes. Ready manti can be poured with melted butter, sprinkled with chopped herbs - cilantro, parsley. Before putting the dumplings in the cooker, dip them in vegetable oil or grease the wire rack with butter.

Recipe 4: Manty with pumpkin

It turns out that very tasty manti is obtained with pumpkin. You can use any sweetness of this vegetable. To add juiciness, as well as to the meat filling, add onion and bacon. If lard is not to your taste, you can replace it with butter. It is frozen to make it easy to cut, mixed with pumpkin. Or put a piece of soft butter in the filling directly when sculpting. You can experiment a little and add some cheese - suluguni or feta cheese to the pumpkin. The taste will only benefit from this.

Ingredients: water - 1 cup, flour - 0.4 kg, egg, salt - 1 tsp. Filling: pumpkin - 0.8-1.0 kg, 2 large onions, lard (pork or fat tail) - 100-150 g, salt, pepper (black and red).

Cooking method

Knead the most common unleavened dough on the egg. Let him lie down for about an hour.

Cut the pumpkin into small pieces, if possible, into cubes - about half a centimeter each. Do not grate it or twist it in a meat grinder: after salt is added to the pumpkin, it gives a lot of juice, the filling becomes too liquid and it is inconvenient to mold the manti. Finely chop the onion and bacon. Stir in pumpkin, salt and pepper.

Steam for about 20-25 minutes from the moment the water boils.

Recipe 5: Manty with Fish

If lean fish is used for the filling, to add juiciness, add half a glass of milk or water to the minced meat and knead well. Leave for a while so that the liquid is absorbed into the fish. Sometimes lard or butter is added.

Ingredients: flour - 500g, water - ½ cup, 1 teaspoon of salt, egg. Filling: fish fillet - 1 kg, egg, tsp. a spoonful of black and red pepper, 3 onions.

Cooking method

Mix the egg with water, flour with salt. Then combine everything and knead the dough. Form a ball out of it and put it to rest for an hour.

Fillet can be twisted with onion in a meat grinder. But slicing will be more correct and tastier for the final result. The fish is about a centimeter in size, the onion is smaller. Stir the fish with onion, salt, pepper and egg.

Roll out the dough, cut out cakes or squares, put the filling with a spoon, mold the manti and put it in a steam or manti cooker. Drizzle with water, cover and cook for about 45 minutes.

- To make the lard and meat for the filling easier to cut into small cubes, you can slightly freeze them.

- To prevent the manti from sticking to the grate, before placing it in the cooker, their bottom is dipped in vegetable oil.

- To make the meat filling more juicy, you can add a little raw pumpkin, cut into cubes.

- For mantas with meat, you can serve homemade sauce, which gives them a spicy and piquant taste. Mix half vinegar and water, add tomato paste or ketchup and pepper - black and red. After the first bite, add a spoonful of sauce to the resulting hole and eat.

- Manty increases in size during cooking, therefore, in order to avoid sticking, they should not be placed tightly on the grill, but a distance should be left.

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.

It will not be difficult for everyone who wants to cook manti at home, 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 you pamper 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 the 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. Stir the dough onto the manti gently. While mixing, add 0.5 cups of remaining warm water little by little.
6. Knead the dough in a bowl until all the flour has been used. 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 hang-up.
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 combine 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 rolling - 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. An indispensable 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 peculiar 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 notching. 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 with 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 identical pieces from the rested dough and roll them into flat cakes. Stuff each cake with minced meat and form the manti by pinching the edges beautifully.

Pour 3 cups 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 preparing 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 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 and 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 blank into flour and roll it out thinly with a rolling pin, giving it the shape of a cake 1-2 mm thick. Place 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 eggs with salt and foam. 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 with the help of a blender. Cut the meat and peeled onions into pieces 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 slow cooker. Cook for 30-40 minutes.

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

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.

Traditional recipe for manti dough

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:

1. Sift the flour immediately into a wide bowl.
2. Make a funnel in the middle and pour in the water mixed with salt and egg.
3. Adding flour to the liquid from all sides, knead the dough for manti.
4. After it is cool enough, place it on the table and knead the dough, leaning on your hands, for a few minutes.
5. If it seems to you that you need to add more flour, do it, the main thing is that the mass does not stick to your hands.
6. To make the manti tasty, set the finished dough aside to rest at room temperature, covering with a cotton napkin for 15-20 minutes.

Custard

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:

1. Boil the required amount of water in the container in which you intend to mix all the ingredients.
2. Then dissolve the salt and pour in the sunflower oil.
3. Take the mixer with the dough attachment in one hand, and gradually add half of the sifted flour with the other. It is likely that at the initial stage, lumps will begin to form in your bowl, but very soon they will disperse and the mass will become homogeneous.
4. Rub the work surface generously with flour and lay out the dough. Knead until all the flour is used up and the dough is soft and pliable.
5. Wrap the manti dough with cling film and create all the conditions for "rest". Ideally, it should lie down for half an hour at room temperature.

According to the Uzbek recipe (no eggs)

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:

1. Combine water, salt and vegetable oil in a cup.
2. Sift flour on the table and make a depression in the middle.
3. Pour in the mixture from a cup and quickly add flour to the center, knead a dense mass.
4. Since the recipe does not include eggs that provide elasticity to the dough, you need to go for the trick and beat it off the work surface by throwing it from a low height.
5. Roll out a layer of dough, roll it into a bundle and let it brew for 30 minutes.

Molding

• Having finished with the manti dough, proceed to the filling. Potatoes, meat and onions are traditionally used for it. The meat can be anything, beef, lamb, horse meat or goat meat will do. It needs to be cut into small pieces, and to give a richer taste, add fat tail fat.
• The potatoes are replaced with another vegetable, such as pumpkin, if desired. Or they make a vegetable platter, consisting of carrots, pumpkin and potatoes, taken in equal parts. In this case, you can do without meat by preparing vegetarian manti.

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.

Pumpkin and meat filling

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:

1. Rinse the meat on the manti and pat dry with a paper towel.
2. Remove any veins and film from the food, then cut into very small cubes. It is not recommended to use a meat grinder, as the filling will lose its juiciness.
3. Finely dice the onion and pumpkin.
4. Combine all ingredients by gently stirring with your hands. Season the filling with salt and pepper, add seasonings that go well with pumpkin (cumin, coriander). Red pepper hammers will add spice.
5. If it turns out that the minced meat on the manti is dry, pour warm water into it. Just a couple of spoons will correct the situation, and the manti will be more tasty and juicy.

Modeling of products

• After the dough for manti has rested, it must again be kneaded and rolled into a thin layer 3 mm thick.
• Square blanks, 10x10 cm in size, are cut out of it and stuffed with minced meat.
• The edges of the square are connected with an envelope and pressed tightly against each other. Now the time has come to cook the manti. For this purpose, a special mantle is used, but if there are none, an ordinary double boiler will do.
• It needs to be greased with vegetable oil and raw manti should be laid out at some distance. On the fire, the dish will cook for 45 minutes.

Features of making the perfect dough

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.

• The optimal amount of proteins is one or two, even if you are preparing manti for a large company.
• Mix the liquid ingredients for the dough immediately in one cup, and only then pour into the flour.
• When working with the finished dough, try not to weather it outdoors.
• To roll out, pinch off medium-sized portions, and send the rest in a plastic bag.
• The steeper you get the flour mass on the manti, the thinner the layer you will roll out of it. This does not mean that during cooking the manti will burst and the filling will fall out. It's just that the dish will become more appetizing, because there will be more juicy minced meat in it than dough.
• So that when sculpting manti there are no problems, you must leave the dough to infuse for at least 15 minutes. During this time, the gluten will swell and will contribute to the gluing of the edges of the blanks.
• You may not have time to cook the filling in a quarter of an hour, but there is nothing wrong with that. The dough will perfectly spend an extra hour in a plastic bag and will not lose its properties, and the manti will only become tastier.

Uzbek dough recipe for manti

To cook manti according to the classic Uzbek recipe, you will need a mantle maker 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:

1. I put the specified amount of flour in the form of a pea into a bowl, make a hole at the top of it, pour 2 pieces into it. chickens. testicles. I start kneading the dough, working with a spoon. I add salt and milk to the mass. I knead the flour, from the edge to the center.
2. I pour in water gradually, the dough needs to be made tight, and therefore, during this process, I follow the state of the mass. When the water is finished and all the flour is mixed, you need to knead with your hands, putting the spoon aside.
3. The mass will be tight, and therefore you need to mix it well, applying effort. I leave the dough aside for half an hour, covering the bowl with a lid.
4. After this time, I knead, put it in the cold for several hours. During this period of time, it will become plastic and homogeneous.
5. I cook minced meat from onions and meat, bacon, cut everything into small pieces. I process Zira in a special mortar. I put the mass in minced meat, salt and pepper. I knead.
6. I add 2/3 of the water to the mantle. I put on fire and make manti.
7. Making a roll of dough. I cut it to pieces. I roll them into flat cakes on the table, they should be thin, and I will stir the minced meat in the middle. Blind the edges by making bags. I cook for 40 minutes.

Immediately after cooking, the manti can be served. This meal will appeal to all family members.

Classic dough with kefir on manti

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:

1. I sow flour, add salt to it.
2. I take kefir out of the cold so that it has room temperature.
3. I fall asleep with soda.
4. I stir, adding a little flour. I knead the dough, wrap it in foil and leave it on the side for 40 minutes.

Algorithm of actions for preparing the filling for manti:

1. I chop the meat into cubes, preferably smaller.
2. I cut the onion into cubes.
3. I pass the zucchini through a grater.
4. I add spices.
5. I roll out layers of dough. I make squares and put the filling in the center of them. I connect the edges, making bags. I cook for 40 minutes.

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.

This dish is originally from China. True, there they are called wrapped, in Chinese - baozi. Initially, they were called in their homeland - Mantou. From there the inhabitants of Asia took the name.

Secrets of making manti

Traditional manti is made from unleavened dough. It is often very thin, but there are variations with yeast, fluffy dough. You can fill them with anything, adding seasonings to your taste. The hostesses cook both meat and vegetable, and even curd manti. The only thing these dishes have in common is the way they are cooked. Manti is steamed in a special dish called kaskan in Asia.

In the modern world, they came up with a variety of mantle cookers. They are a multilevel pot with steam holes. In the lowest section there is water, which, boiling away, forms the steam necessary for cooking.

You can also use an ordinary steamer, which is very common in our country. Well, those who have in stock special Chinese dishes for making manti can only be envied. Bamboo sticks are used here as levels for placing the dish.

Dough recipe for delicious manti

As for the preparation of the classic dough, there is one little secret worth discovering. To prevent a very thin dough from tearing, use two types of wheat flour: 1st and 2nd grade.

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

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

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

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

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

Filling for delicious manti

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

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

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

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

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

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

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

Spices for manti

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

Here are some of the most successful recipes.

Delicious Uzbek manti, recipe

To prepare Uzbek manti, you will need

For the test

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

For minced meat

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

Recipe

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

Recipe for delicious yeast manti

To prepare Yeast Manti, you will need

For the test

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

For minced meat

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

Recipe for making yeast manti

1. Knead the flour, water and yeast dough. Let him come up once. And you can start cutting.
2. For minced meat, chop the meat and onion finely. Mix everything thoroughly. Blind square-shaped manti, adding 1 tbsp. l. minced meat in each.
3. Grease the tiers of the cooker with butter. Cook the manti for 40 minutes. You can serve butter as a sauce, sprinkling chopped greens on the manti.

Delicious manti with potatoes, recipe

To prepare manti with potatoes, you will need

For the test

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

For minced meat

• 800 g potatoes
• 100 g lard
• 4 things. medium onions
• salt, ground pepper to taste

Recipe for making manti with potatoes

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

And now we present recipes for sauces for manti, which will emphasize their exquisite taste!

Spicy sauce for manti with herbs

You will need:

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

How to cook:

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

Sour cream sauce for manti

You will need:

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

How to cook?

1. Grind the seedless chili and garlic.
2. Chop the herbs and mix all the ingredients.

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

Now check out our photos to get inspired to cook this dish! Enjoy your meal!

Manty is an appetizing meat dish resembling large dumplings in form and content. However, instead of usual boiling in boiling water, manti is traditionally steamed in a mantool. When properly prepared, they are incredibly juicy, aromatic and delicious. To obtain an abundant amount of "juice", a lot of onions and a small portion of water must be added to the filling.

The dough for manti can be made with water, milk or kefir. We will focus on the last option. Such dough turns out to be the most elastic, does not require professional skills from the culinary specialist and is most "obedient" in work. So, we stock up on food and prepare juicy homemade manti - a step-by-step recipe with a photo will help us a lot!

Ingredients:

For the test:

• kefir - 350 ml;
• egg - 1 pc.;
• flour - about 600-700 g (how much the dough will take);
• fine salt - 1 tsp.

For filling:

• minced meat (pork + beef) - about 1.5 kg;
• salt, spices - to taste;
• onions - 3-4 large heads;
• water - about 1/3 cup (more or less can be, depending on the juiciness of the minced meat).

To lubricate the tiers:

• butter - 30-40 g.

How to make dough for manti on kefir

1. Sift a glass of flour through a fine sieve and pour it into a deep bowl. Throw in the salt and drive in a raw egg.
   
2. Shake the mixture with a fork and gradually pour in the kefir. Mix vigorously, combining the components and getting rid of the flour lumps.
   
3. Gradually add flour to the resulting sticky composition. We knead the steep, non-sticky dough by hand (like dumplings in consistency). Increase the flour dosage if necessary.
   
   
4. We give the dough half an hour of rest, after which we start sculpting. Divide the flour mass into several parts, roll it into thick oblong "bundles". We divide each workpiece into pieces of approximately the same size (about 2-3 cm long).
   
5. Dip each piece in flour and roll out thin cakes. Finely chop the onion with a knife and mix with the minced meat. Throw in salt, spices and knead the meat mass. To make the filling juicier, add water (the minced meat should be soft and juicy, but not liquid). We spread a portion of the meat mass (1-2 tablespoons) on the center of the cake. Sometimes, instead of minced meat, finely chopped pork, beef or lamb pulp is put into the filling, and pumpkin or potatoes are often added - a matter of taste!
   
6. We connect the opposite edges of the cake in the center above the filling, firmly pinching the dough with our fingers (we set the blank on the sides open). We pull the side of the cake to the central seam and pinch it, forming ears (see photo below).
   
7. Similarly, we fasten the second side. As a result, we get a quadrangular completely closed mantle with a filling hidden inside.
   
8. We fasten the opposite "ears" together and get a classic shape.
   
   
9. We grease the tiers of the cooker with a piece of butter and lay out our semi-finished products. Do not forget to keep a distance so that the manti does not stick together during cooking.
   
10. Fill the bottom of the cooker (pan) up to half with water and bring to a boil. We immerse the tiers with semi-finished products into the mantool and cover the container with a lid. Cooking homemade manti for a couple of 40-45 minutes.
    
11. We serve a freshly prepared dish along with any sauces or just like that, adding fresh herbs.
    

Homemade manti with meat are ready! Bon Appetit!