How to cook manti at home. How to cook the most delicious manti at home

22.07.2020

Today we will consider the topic of cooking delicious, juicy manti. Manti are very similar to our usual dumplings, but larger in size. They are very popular in many countries of the world, and this is justified, because the dish really turns out to be very tasty. The shapes of the blanks are varied, which looks very beautiful and appetizing. So, let's get down to creating delicious manti according to a very simple recipe.

Recipe for cooking manti with potatoes and minced meat

Kitchen appliances and utensils: mantle or double boiler, deep bowl, cutting board, knife.

You can use absolutely any mince for this dish. In many countries and in his classic recipe the dish is prepared from chopped lamb or beef.
For this recipe cook juicy homemade minced meat for manti from selected meat... Do not make it bland, be sure to add lard so that the finished product is very juicy.
There is never too much onion in this dish. In the classic recipe for minced meat for manti many adhere to the proportion: 1 part onion to 1 part minced meat... It is thanks to him that the food turns out to be very juicy.
You can also add 100 g of water, kefir or milk to the minced meat. This will make it even juicier.
In such a dish you can add greens to the minced meat... Many people cook meat with pumpkin, which is also very tasty.
You can also add spices to the meat, such as coriander and cumin, for an even more piquant taste of our filling.
Not everyone knows that the taste of the dish will also depend on the water used for the dough... Therefore, I recommend taking high-quality mineral water.

Step by step recipe

Pour 200 g of sifted flour into a deep bowl.
Make a hole in the middle, pour in 0.5 tsp. salt and 2 eggs.
Add water and knead the dough, adding flour, first in a bowl, then on the table. Cover the dough with a towel and leave for 15 minutes.
Peel and wash two large onions. Chop them very finely or grind them in a blender. Grind 2 cloves of garlic with them.
Peel and wash two potatoes. Cut into very small cubes.
In a deep bowl, combine 400 g minced meat, chopped potatoes and onion with garlic.
Season with salt and black pepper to taste. You can also add spices as you like. Mix everything well.
Form a flagellum from the dough and cut into cakes. Dip each side in flour and press down a little.
Using a rolling pin, roll out the dough cakes, not too thick, but not too thin.
Put minced meat in each cake, about a tablespoon.
Blind on both sides and join the edges.
Put the finished manti in a double boiler or a manti cooker and cook for 40 minutes.
Add butter to the finished dish and serve hot.

Video recipe for cooking manti with minced meat and potatoes

And now I recommend that you watch the video, which describes in great detail the whole process of preparing delicious manti. You will get acquainted with the recipe for a delicious and juicy minced meat for manti and see what the food will be when fully cooked.

And here is another recipe for making manti, but with minced meat and onions. Manty will be an excellent treat for a fun company. Both adults and children love them, so you can cook more. Also, the preparations of this dish can be stored in freezer and cook as needed.

A big plus of the product is its preparation method - in a double boiler or a mantool. This is how all products keep their beneficial features and do not change the primary form.

Recipe for making manti with minced meat and onions

Cooking time: 1 hour.
Servings: for 12 people.
Kitchen appliances and utensils: mantool or double boiler, deep bowl, knife, rolling pin.
Calorie content: 179.6 kcal per 100 g of product.

Ingredients

Step by step recipe

Peel and wash 4 large onions. Chop them very finely or grind them in a blender. You can use more onions if desired.
In a deep bowl, combine 1 kg minced meat, chopped onion, salt and ground black pepper to your liking. Cover with a towel or lid and leave the minced meat for a while.
Pour 1.5 cups of water, 3 eggs, salt, 1 tbsp into a deep bowl. l. vegetable oil and mix.
The butter will help make our dough elastic and will not stick to your hands as you shape the dough pieces.
Add flour in portions, knead the tough dough and let it sit for 30 minutes. The amount of flour can be different for everyone, on average, you will need to prepare it for 1 kg.
Make a tourniquet out of the dough, cut it and roll out portioned round cakes. Put 1 tbsp in each. l. minced meat and blind mantas.
Dishes for manti - a mantle or a double boiler, grease with vegetable or butter and lay out the blanks so that they do not come into contact with each other.
Cook in a pressure cooker for 45 minutes. The first 15 minutes over high heat, then over medium. Serve hot with your favorite sauce.

Video recipe for cooking manti with minced meat and onions

And now I invite you to watch a short video in which the whole process of preparing a delicious meal is described in great detail. You will see how to knead the dough, how the minced meat turns out, how beautiful to mold the manti and what happens when fully cooked. Pay attention to the recipe for the test on the video, perhaps it will interest you too.

Feeding options

It is a completely self-contained dish that is delicious hot.
Additionally, you can serve sour cream or any sauce.
Sour cream and natural yogurt sauce is very popular for this dish. Add chopped cilantro or parsley, garlic and pepper to them. If you like spicy, you can add red ground pepper.
Many people also like to eat them with pickled onions. It needs to be cut into half rings, sprinkled with vinegar and served in a saucepan, or put on top of the manti in a serving plate.
Top with sauteed onions or butter.
Ketchup or tomato sauce will accentuate the taste of your meat dish.
Any vegetable salad will become relevant to your dish.

Cooking options

As I already said, this recipe is very tasty. Of course, cutting the meat into small pieces will take a certain amount of time, but it will be worth it. If you like dumplings and manti with minced meat, you just need to use this recipe.
And here is another dish that is worthy of your attention -. In this recipe, you will learn in detail all the secrets of its preparation and replace the usual store dumplings with them forever.
I very often cook similar products for future use and freeze the workpieces. If you do the same, then you need to know. Initially, this process is very simple, but you need to know some recommendations and not digest your favorite product.
Many people love manti, but not everyone has utensils for making them. And you don't have to buy it, if you have another similar design, you can easily cook it according to this step-by-step recipe. Prepare delicious meals with love, and your dinner or lunch will bring great pleasure to everyone present.

Dear culinary experts, I hope I managed to be useful to you today, and in your kitchen they are already preparing delicious manti according to this simple recipe. Write in the comments your recommendations or suggestions for the resulting dish, I will definitely take them into account. If in your cookbook are kept simple recipes delicious dishes- share, I will be happy to use them. And now I want to wish you success in the kitchen and bon appetit!

The recipe for manti with meat is simple, and we start the preparation by kneading the dough. Pour 1 glass into a deep cup warm water, add salt and vegetable oil.

Add flour gradually. To make tough dough, use a maximum of 3 cups wheat flour top grade... In this case, 2.75 cups were used.

Knead everything, wrap in cling film and set aside for 15-20 minutes. This dough for manti is a classic recipe that goes well with products with any filling. You can also add 1 egg. To do this, break an egg into a measuring glass and add water to the brim. And then add flour.

While the dough is infused, you need to prepare the filling. Cut the onion into half rings, add a pinch of salt, pepper, coriander and cumin. Massage the whole mass with your hands. The onion should let the juice go

Peel the beef of films and tendons. Cut into small cubes, then chop with a knife, as in the photo. If you are pressed for time, you can use a meat grinder with a nozzle for a large shredder, but the real minced meat for manti is chopped with a knife.

Mix onion with meat, salt to taste. If the meat is without streaks of fat, add 2 tablespoons of softened butter to the filling.

The finished dough needs to be rolled out with a rolling pin. If it sticks to the surface, you can lightly dust it with flour. You need to roll out the dough onto the manti rather thinly, a few millimeters thick. If you can see the letters on the silicone mat, then it is already quite thinly stretched... It is necessary to try to ensure that the layer over the entire surface is of the same thickness.

Cut the dough with a knife into equal squares with sides 10 * 10 cm.

Place one tablespoon of the filling on each square.

Connect the opposite ends of the square in such a way as to form an envelope. You only need to connect the ends, the edges remain free.

Now manti with meat should be greased on all sides with vegetable oil and put on a double boiler. The steaming bowl should also be greased with oil.

Manti should be folded tightly enough, but at the same time make sure that they do not flatten and lose their shape.

When the water in a steamer or multicooker boils, set a bowl with manti. Steam the dish for exactly 45 minutes. After the specified time has elapsed, put the manti on a plate and pour over the melted butter.

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 is prepared for them different ways, mainly on 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

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.
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.
Wrap ready dough in cellophane and let stand for 15 minutes. In the meantime, I'll start cooking the meat.
I cut into small cubes 400 g pork meat and 300 g of beef.
I chop 2 onions and add them to the meat.
Salt (1 tsp), pepper to taste. I knead the minced meat well with my hands.
I cut off a part ready-made 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.
Then I roll all the pieces into thin cakes. Try to keep them the same size.
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.
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.
Making the gravy. Pour 50 ml of vegetable oil into the pan, overcook 2 tbsp. l. tomato paste.
I add 1 tsp. salt and sugar. Pouring in hot water(250 ml), squeeze out 3 cloves of garlic. I stir it and turn it off after boiling.
I put the finished manti on a dish and pour over the sauce.

Video recipe

Dough recipe for manti with meat and step-by-step cooking 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, make a dressing with vegetable oil, and hot pepper 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 want to experiment with fillings, use others step by step recipes—Cooking manti in a double boiler—.
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 closed lid, this is their main difference from boiling water.

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

Modern housewives do different fillings for this dish, but no matter how you cook it, it will turn out tasty 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

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.
Chop 1 onion.
Pumpkin (250 g) I cut into small cubes.
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.
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.
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.
I pour water into a saucepan and steam it for 45 minutes. I carefully shift ready meal into a plate and pour 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 special device and in a 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 hot sauce... V Asian cuisine star anise is added to the filling and sauce, due to which the meat becomes softer, and the sauce acquires refined taste and aroma.

Recipe for making manti with potatoes and meat

Often in meat filling add finely chopped raw potatoes, which absorbs the broth and prevents the dough from tearing. It turns out very hearty 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.

Chop 2 onions.
Cut the potatoes (5-6 pcs.) Into small cubes.
I cut 500 g of pork into small pieces.
I mix all the ingredients and salt, pepper to taste. I knead well with my hands.
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.
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.
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.

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:

In the specified amount of flour, you need to drive the contents of the egg, pour oil, salt and mix.
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.
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:

Break the egg into water at room temperature and beat a little with a fork, so that the mixture is homogeneous.
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:

Put the milk on the stove and wait until it starts to boil.
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.
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:

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.
We begin to mix and bring to the desired state, while gradually pouring in water.
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:

We take a little more than half of the specified amount of flour, mix with salt and water.
Gently mix the contents and add the remaining flour, butter and bring it to the desired consistency with your hands.
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:

Put salt, soda and butter in kefir at room temperature, mix.
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.
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:

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.
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 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:

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.
Cut the dough into thin squares, put a little filling in them and fasten well.
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:

Peel the potatoes, turn them into cubes with a knife, combine with chopped onions, herbs and spices.
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.
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:

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.
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.
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 are prepared from the very simple test no 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;
greens.

Cooking process:

We wash the pumpkin, remove the skin and three on a grater. Mix with chopped peppers and onions, season with any spices and herbs.
A layer should be made from the dough and cut into equal squares. Each fill pumpkin filling, fix.
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:

Chop the meat very finely with a knife, add chopped onion to it, add seasonings and knead.
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.
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:

We wash the meat well, remove the excess parts and chop it thoroughly.
Mix with onion, cut into squares, and season this mixture with various spices.
Cut out squares from the dough, put a little of the prepared filling on them and mold the manti.
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:

We wash the selected meat, chop, mix with chopped potatoes and onions, sprinkle with seasonings.
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.
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:

Finely chop the onion, mix with spices, and then with chopped lamb and bacon. Leave this mass for a while for insisting.
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:

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

It is believed that manti came to us from China, having looked on the way to almost all parts of the world. The peoples of Azerbaijan, Turkey, Crimea, Uzbekistan, Kyrgyzstan, Kazakhstan, Tatarstan, Bashkortostan, Korea and some other countries associated with Asian cuisine are called the national dish of manti.

Manty Essentials

Dough. The classic dough for manti is unleavened, yeast-free in water, but it is also prepared in milk, with vegetable oil, eggs and even yeast. The correct, expertly cobbled dough is the thinnest, the filling shines through it. Before molding, the dough must be allowed to rest for 15 minutes, covering it with a cloth. Then they are rolled out, stuffed and shaped in different ways.

Fillings. The most varied, from lamb to potatoes, from camel meat to mushrooms and from shrimp to fruits. By and large, you can wrap anything in the dough, however, there are a number of recipes that are more or less often used in the preparation of this dish.

First of all, this is meat (lamb with fat tail lamb fat, beef, pork) with onions, a mix of meat and fat tail fat and vegetables (pumpkin, potatoes), lean manti(pumpkin, fruits, mushrooms).

Never used to create minced meat kitchen appliances- only a knife: the meat is chopped with a knife into small cubes of half a centimeter. The same goes for vegetable components. Before stuffing the manti, the minced meat must be cooled.

Molding . The main thing in molding is to mold in such a way that the juice from the manti does not flow out, but remains inside, so classic manti are always airtight, unlike lazy ones, where holes are allowed. Manti is molded into cups, envelopes, like samsa and like khinkali, small dumplings, roses, etc.

Cooking . Unlike dumplings, khinkali and other relatives, manti are steamed, and what you choose to complete the task is completely irrelevant. It can also be a classic double pan, in the lower part of which water boils, rising by steam to the upper one, where the mantas are located on the floors (mantus, mantis, mantis). Or an electric double boiler, a multicooker that has a steaming tray. In some national recipes manti are first fried in vegetable oil until golden brown, and only then are sent to the mantle cooker.

Innings . Traditionally, manti is eaten by hand, gently bite off the edge and drink the broth, so the manti must be very juicy. By and large, a piece of butter is already more than enough, but it is quite possible to prepare a sauce - yoghurt, tomato, garlic, sour cream.

Manti classic recipe

Classic recipe Uzbek manti with lamb. Thin dough, and inside - a lot of meat juice and an indescribable aroma of spices and onions. The dough is kneaded in water with the addition of an egg, it rolls out perfectly and does not break when sculpting.

Total cooking time: 2 hours
Cooking time: 45 minutes
Yield: 25 pieces

Ingredients for the dough

wheat flour - 450 g + about 100 g for dusting
corn flour - 2 tbsp. l. with a high slide
large egg- 1 PC.
cold water - 250 ml
salt - 1 tsp
vegetable oil - 2 tbsp. l.

Ingredients for the filling

lamb (shoulder blade) - 500 g
fat tail or lard - 150 g
onions - 400 g
salt - 0.5 tsp.
ground black pepper - 0.5 tsp.
ground cumin (cumin) - 1 tsp

How to cook lamb manti

Big photos Small photos

First, let's prepare the filling. The most delicious manti are obtained, of course, from lamb, but if you did not manage to find a suitable meat for you, then you can also cook from beef with spices. I recommend taking a scapula - it is especially good if the ram is fat, then there is fat on top of the outer side of the scapula, although it is not fat-tailed, but from the inside, it will also work and make the filling juicy.

So, I cleaned the spatula from the top film, removed all the fat and put it aside. Then she cut the pulp from the bone, moving the knife along the T-shaped bone. It is most convenient to use a knife with a thin and long blade for this purpose, then the process proceeds quickly and without much effort.

Meat for manti must be chopped by hand, otherwise it will not turn out juicy, so we arm ourselves with a sharp knife. I cleaned the meat from films and tendons (they should not come across in any case), and then cut the lamb into cubes about 0.5 cm in size.

Likewise, I crushed the fat - it is needed to make the manti juicy. If it was not possible to find a fat tail, and you came across a completely low-fat shoulder blade, then you can use lard without a skin. But in this case, the fat should not be chopped, but passed through a meat grinder - it should become pasty, then it will dissolve faster in the filling, because its melting point is lower than fat tail fat.

Peeled the onion and cut into small cubes. It plays a very important role in the filling, saturates it with aroma and juice, so you shouldn't feel sorry for the onion. As a rule, it is taken in the ratio: 1 kg of onion - for 700 g of lamb and 300 g of fat tail fat.

Combine meat, fat and onions in a deep bowl. I added salt, pepper and cumin, ground in a mortar. I mixed it thoroughly with my hands, crushing the onion so that it let out as much juice as possible. She covered the bowl with plastic wrap and set it aside for 20-30 minutes at room temperature to marinate the meat in onions and spices.

At the same time, I kneaded the dough for manti. Sifted flour into a bowl - you need 450 grams, that is, about 3 glasses. If you use only premium flour, the dough will turn out to be too soft due to the large amount of gluten and will not keep its shape well. To prevent the manti from becoming limp, you can take part of the flour hard varieties(durum) or add cornmeal. I added 2 rounded tablespoons corn flour finely ground, it will make the dough denser and stronger.

I collected the sifted flour with a mound and made a hole in the center.

I added salt and an egg to a glass of ice water, stirred everything until smooth with a fork. And poured the mixture into a hole in the flour. There I poured a couple of tablespoons of refined vegetable oil, which should make the dough more elastic and will prevent it from sticking to the mantle.

And we transfer it to a tabletop or board, generously dusty with flour. Knead with your hands. To prevent the dough from tearing when rolling, it must be kneaded for a long time, at least 15-20 minutes, then it will be obedient and pliable. We wrap the bun in plastic wrap and leave it to "rest" for half an hour (if the room is cool, then you can just leave it on the table, and if it's hot, it is better to transfer it to the refrigerator).

We put water on the manti, let it boil while we are modeling. The rested dough should become tight and elastic.

Spray the work surface with flour and spread about a third of the dough. We form a sausage, divide into fragments about 3 cm thick, roll up koloboks the size of Walnut(weight 30-35 g), flatten it with the palm of your hand and roll it into a cake with a diameter of 10-12 cm. The dough should be rolled out thinly, 1-2 mm thick. Put 1 tablespoon of the filling in the center of each blank.

We connect the upper ends. Then we also connect the side ends together to form a kind of envelope. And finally, we fasten the free corners to each other, as if clasping the product in a circle. This is the easiest way to sculpt manti. If desired, they can be made more curly, with holes, formed in the form of a spikelet or a bag.

Before putting the manti in the mantle, grease them from below with vegetable oil - it will prevent the dough from sticking to the bottom. There must be a minimum distance of 1 cm between them so that they do not stick together. We close the lid and cook for about 40-45 minutes, depending on the size and thickness of your products. If there is no special mantle, then you can use a double boiler or multicooker.

Steamed manti should grow in volume by about 2 times, while retaining their shape. In total, I got 25 pieces.

We transfer the hot manti with meat to a warm plate for serving, grease with a piece of butter on top and sprinkle with finely chopped parsley or cilantro. Serve hot with sour cream.

Manti dough recipes

Classic dough for manti

Three components are the best option. The high quality of this version of the dough is achieved through a thorough and fairly intensive kneading. Some housewives even recommend "recapture" the mass in order to give it additional smoothness and elasticity.

Ingredients:

500 g flour;
250 g of water;
1 tsp salt.

Mix water with salt, add two-thirds of the flour. Stir with a fork. Pour the remaining flour onto the work surface, spread the resulting mass on top of it. We knead smooth dense dough, not sticky and pleasant.

Choux pastry for manti

This dough is particularly easy to use. It is so elastic and obedient that it does not require additional flour to shape the products. True, to some people it tastes somewhat "rubbery", but this is solely a matter of personal preference. Another advantage is the dough that is cooked in a custard way, does not sour during cooking, due to which most of the juice is retained inside the manti.

Ingredients:

500 g flour;
250 ml boiling water;
1 tsp salt;
3 tbsp. l. vegetable oil.

Bring the water to a boil, add salt and vegetable oil. Pour two-thirds of the flour into boiling water, stir quickly and well. Remove from heat, spread the mass on the rest of the flour and knead not tight, but not at all sticky, elastic dough.

Dough for manti with milk

Let's face it - not everyone will be able to taste whether the dough is cooked in water or milk, but if you are one of the few gourmets who can, you definitely know: this option is softer, softer, more delicate.

Ingredients:

2 eggs;
0.5 liters of milk;
5 glasses of flour;
2/3 tsp salt.

Mix eggs with milk and salt, add four glasses of flour. Mix in a bowl. Pour the remaining flour on the table, put the dough on top. We carry out further kneading with our hands, if we have time and desire, we slightly beat the dough on the table.

Fillings for manti

By and large, you can wrap anything you want in dough, and then steam it and call it mantas - and you will be right: who said that there is no place for improvisation in this genre? Nevertheless, there are a number of recipes that are more or less often used in the preparation of this dish.

Three rules for a good filling:

Lots of onions. The bow is one of the pillars juicy filling for manti, therefore, if the recipe is about 300-400 g, this is not a typo or an exaggeration - this is really the third part, and often just half of the filling.
Lots of fat. Fat is the second pillar. In the process of cooking manti, fat tail or lard is melted, giving its juice to meat and other components of the filling. You can, of course, wrinkle your nose contemptuously at the mention of these ingredients, but if you want to cook for real juicy manti, do not wrinkle. Add.
Many self made... A meat grinder greatly facilitates the life of a modern housewife, however, delicious manti are not categorically friends with her. The meat should be exclusively cut into cubes - chopped. "Chewed" with a knife and a grinder mesh is not an option, because even at the stage of minced meat preparation, it loses the lion's share of its juices, turning into a dry dense substance. It will be edible, no doubt. And maybe even delicious. But not as it should be.

Lamb - a classic of the genre

This is the backbone of the basics. The filling that is used when they want authenticity and "correctness". Due to the specific taste of mutton, it is not often found in the menu of restaurants or other catering establishments, however, this particular option is considered classic.

Ingredients:

800 g of lamb pulp;
200 g fat tail fat;
500 g of onions;
1 full tsp ground coriander;
salt and pepper to taste.

Cut the meat, fat and onion into small cubes (the smaller the better), add salt, pepper, coriander, a couple of tablespoons of water and mix well.

Pumpkin filling for manti

A very, very worthy option for lovers of vegetable fillings - thanks to fat tail fat, the pumpkin "plays" with unusual notes, and together you get an excellent mass - juicy, satisfying, but not heavy for the stomach.

Ingredients:

800 g of peeled pumpkin;
300 g fat tail fat;
400 g of onions;
salt and pepper to taste.

Cut the pumpkin into small cubes, turn the fat tail fat into a little smaller cubes. Onions - as small as possible, mix everything, be sure to add black ground pepper, salt, let stand for 10 minutes, and then mix again. The mass is ready for use.

Manty with potatoes

Generally speaking, potatoes in manti are ... well, rather austere. To make such manti tastier, it is recommended to add at least 30% of meat to the filling. However, you can limit yourself to what you have.

Ingredients:

600 g potatoes;
500 g of onions;
300 g fat tail fat;
1 tsp coriander;
salt and pepper to taste.

Peel the potatoes, cut them into small cubes. Grind the onion and fat. Mix, add salt and spices, knead well again.

Manty with chicken

By her own chicken filling comes out quite restrained, if not boring. In order not to slip into a similar culinary asceticism, be sure to add a lot of fragrant greens. Lard or fat tail fat is a huge bonus if you are comfortable with the idea of mixing such unrelated products.

Ingredients:

500 g chicken fillet;
200 g lard;
400 g of onions;
150 g of greens;
salt and pepper to taste.

Cut the meat, bacon and onion into cubes, mix with herbs, salt and pepper, add water (at least half a glass) and knead the minced meat intensively.

Mixed minced meat for manti

This is an option for those who love experiments in the kitchen and hate restrictions! It is believed that the best minced meat comes from mixing. different types meat, so do, create and adapt to your personal taste.

Ingredients:

200 g chicken strength;
300 g of beef;
300 g pork;
400 g of onions;
300 g lard;
salt and pepper to taste.

Cut the meat and lard into small cubes, mix with chopped onions, add salt, pepper and half a glass of water, mix well.

Mushroom filling for manti

For an amateur. For the connoisseur. For a gourmet. In general, those who are not indifferent to mushrooms will understand and appreciate.

Ingredients:

800 g of champignons;
400 g onions;
100 g butter;
salt and pepper to taste.

Melt the butter in a frying pan, fry the diced onion until golden. Pour in the chopped champignons, continue to fry until the excess liquid evaporates. Add salt and pepper. Ready.

Curd filling for manti

Highly original filling for manti - curd. Saturated in taste, with character. Moreover, it is healthy and satisfying.

Ingredients:

800 g of cottage cheese;
400 g of greens;
4 cloves of garlic;
salt and pepper to taste.

Finely chop the greens, mix with cottage cheese, squeeze out the garlic, add salt and pepper.

Fish filling

Not the most common recipe for manti filling, but lovers fish dishes he will surely be appreciated.

Ingredients:

1 kg fish fillet;
200 g of onions;
100 g butter;
a large bunch of greens (dill, parsley);
salt, black pepper, red pepper to taste.

Cut the fish into small cubes, chop the onion and greens. Chop the ice cream butter into crumbs. We mix everything, add salt and pepper. This filling should be used immediately for sculpting manti.

Pork - non-canonical filling for manti

A very, very non-canonical filling for manti, which, of course, is primarily due to the prohibition of this type of meat in Muslim countries. However, given the fact that manti have long gone beyond the original "areola", such a filling has appeared, is used and is quite popular.

Ingredients:

600 g pork;
300 g lard;
400 g of onions;
salt and pepper to taste.

Cut the meat into small cubes, lard into even smaller cubes. Mix with chopped onions, add salt and pepper, pour in about half a glass of water, mix well.

Filling for cabbage manti

The filling has an Asian character, which, in fact, is especially interesting.

Ingredients:

800 g white cabbage;
200 g onions;
300 g ground beef;
salt and pepper to taste.

Finely chop the cabbage, sprinkle it with plenty of salt and wrinkle it with our hands so that the juice goes. Leave for 10-15 minutes, then drain the liquid. Mix the cabbage with the diced onion and minced meat, add salt and pepper and mix again.

Additional possible additions to the filling for manti: cheese, spinach, cabbage, tomatoes and tomato paste, zucchini, eggplant, garlic, cilantro, mint.

How to sculpt manti - 5 ways

1. Classic: two windows

This is the type of manti molding to which we are all accustomed - standard and classic.

Put the filling in the center of the oval dough blank, fasten two opposite edges together. Then we raise and fix the remaining two sides to the already existing "knot". After that, we connect the formed "tails" in pairs into a ring.

2. Romantic: roses

Perhaps this is one of the most effective ways to serve manti. Advanced chefs do not like it - it is believed that such an "open" type of molding allows you to evaporate most of the juice, which must be present in the filling. correct manti, but if you want to surprise guests or impress your girlfriends, better option you can't imagine.

The dough for manti is rolled out into a rectangular layer and cut into strips about 5-6 cm wide (it is especially beautiful if this is done with a special round knife with a wavy edge). We spread the filling in a thin layer along the length of the strips, fold the strips in half lengthwise.

3. Fast: pleated skirt

Place the filling on a round dough piece in the center, raise the dough on one side, make a small fold. And then - simply: starting to "dance" from this first pinch, collect the rest of the dough by pleating. Beautiful!

4. Smart: four petals

Again, a round blank appears on the scene, on which the filling lies (by the way, you do not cut it out of the rolled dough using a mold or an inverted saucer, right? You roll the dough into a "sausage", cut it into portioned pieces and simply roll each of them circle, huh?). Lift two opposite edges of the dough, fasten in the center. Do the same with the other two. Then carefully insert your fingers into the adjacent "windows" and connect them in pairs with each other. It turns out a flower with four petals.

5. Exquisite: braid

And again - a round base, filling in the center. We wrap a piece of dough (we visually represent a circle with a cut off top - this is what we depict) and begin to alternately fold the side parts with folds inward. The pigtail is braided!

And a few more non-classic options for manti

Of course, this is not a complete list of what can be called mantas. There are a bunch of variations that do not seem to fit very well into the cooking conditions, but still belong to the family of manti recipes. You've probably heard about khoshan - fried manti with meat. Not for a couple, but still manti. Or, for example, you know that to speed up and facilitate the process, some housewives cook manti in a frying pan - and you can't argue, manti! And there are also lean manty, the best filling option in which is pumpkin or potato (by the way, so that the lean version tastes no worse than the meatless one, add spices and heated vegetable oil to the chopped vegetables: soaked in cubes of potatoes or pumpkin (or even that, and the other together), it will give them good taste). And manti from rice dough, and even yeast. In general, you will not get bored!