Manti: how to cook juicy manti with meat deliciously and correctly. How to cook delicious and juicy manti: the best recipes for real Uzbek manti, Asian manti with meat and pumpkin, with fish and other options for making manti

13.10.2019

Manty is a popular dish among Central Asian peoples. From our usual dumplings, they differ not only in size and appearance. The classic recipe for manti dough also has its own characteristics.

Dough preparation options

There are many variations of this dish. For minced meat, finely chopped lamb is usually used. In addition to meat, fresh herbs, boiled peas are added here, raw potatoes, pumpkin and other ingredients.

The dough for real Uzbek manti should be fresh and made on the basis of flour and water. The dish should be steamed. If you do not have a special cooker, you can use a double boiler.

Classic recipe

The most important thing in the dish is the dough. It depends on how correctly it is cooked whether the ready-made mantas will be able to keep their shape.

Required products:

2 glasses of water;
1 cup flour;
2 chicken eggs;
A pinch of salt.

Cooking process:

It is important that the water, on which the dough will be kneaded, has an optimal temperature, that is, it is not hot, but not cold (about 28-30 degrees). To do this, it is first heated to about 50-60 degrees, after which it is cooled to the desired value.
Deep dishes (bowl, bowl, etc.) are suitable for kneading the dough. The required amount of pre-sifted flour is poured into it, in which a depression is made in the form of a funnel.
Salt is poured into the funnel, eggs are broken, and cooled water is poured out.
With gentle movements, everything is kneaded until a uniform consistency, so that no lumps form. Kneading the dough for manti is allowed exclusively by hand. Using different kitchen utensils will not achieve the desired consistency of the dough.
After the dough is kneaded, it should be rolled into a ball, covered cling film and put in a cold place for 15 minutes.
During this time, the dough will have time to rest and will be ready for making delicious manti. It remains to wrap the filling and cook them.

Dough for manti without adding eggs

Especially for those who, for whatever reason, cannot use eggs, there is a recipe for a manti test without them. If you cook it correctly according to all the rules, then it will not be noticeable at all in the finished dish.

Required products:

1 cup (250 ml) water
0.5 kg of flour;
A little salt.

Cooking process:

At the very beginning, sift the flour by adding a pinch of salt to it.
Make a funnel-shaped depression in the flour, where to pour water. In the kneading process, you may need to add additional water or vice versa flour.
Knead dense dough, roll it into a ball and wrap it in a napkin.
Leave the dough at room temperature for 1.5-2 hours. After which it is ready to sculpt products.

Puff pastry recipe

It turns out that you can even cook manti from puff pastry. Such a dish will differ slightly from the classic one, since the dough will turn out to be crispy.

Required products:

0.5 kg of flour;
1 chicken egg;
200 g butter;
2 tablespoons of vodka;
1.5 tablespoons vinegar (9%)%
A little salt.

Cooking process:

Beat the egg, adding water and vodka to it. It is best if the kneading is carried out in an enamel bowl.
Add salt to the egg mixture and table vinegar, mixing everything well.
Gradually, adding flour in small portions, knead the dough.
Kneading the dough is allowed only by hand for at least 5 minutes. The longer you knead it, the tastier the finished product will be.
Roll the finished dough into a ball and cover with cling film. The dough should sit in the refrigerator for 15-20 minutes.
While the dough is resting, you need to take the butter cut into pieces and mix it with 100 g of flour. You can do this in a food processor.
Roll the resulting mass into a layer, placing it between 2 sheets of parchment paper. The thickness of the layer should be approximately 3-4 mm (no more).
Send the rolled layer to the refrigerator for complete solidification of the oil.
Roll out the dough on the table. The thickness of the resulting layer should be about 6 mm.
Lay a layer of butter and flour on top. It will occupy about half of the area of the lower layer.
Roll and roll the dough at random. This procedure should be repeated 5-6 times.
Put the rolled dough into the refrigerator for a while (15-30 minutes). After that, they take it out and sculpt manty in Uzbek.

Uzbek-style dough in a bread maker for manti

For those who want to save time and enjoy at the same time delicious manti, there is separate recipe... How to make dough for manti in a bread maker?

Required products:

0.5 kg of flour;
100-150 ml (half a glass) water;
2 chicken eggs;
A little salt.

Cooking process:

The ingredients are placed in the bread maker's bucket in the following order: flour, salt, eggs, water.
In the "Dough" mode, kneading is carried out for 20 minutes.
As soon as the dough is kneaded, you can take it out and sculpt the manti using any minced meat.

Kefir dough recipe

Initially, manti was prepared for unleavened dough, which contained only water, flour and salt. But, over time, a huge number of all kinds of variations of its preparation appeared. One of them is kneading with kefir. Such manty turns out to be delicate. You can also replace kefir with yogurt or sour milk.

Required products:

2 glasses of kefir (fat content can be any);
3-4 glasses of flour (depending on its quality);
A pinch of salt and baking soda.

Cooking process:

Salt the sifted flour.
Warm the kefir slightly (the temperature should not exceed 40 degrees) and add soda to it.
In warm kefir, flour is gently introduced in small portions.
Knead a soft, elastic dough. In this case, the amount of flour may differ slightly from that stated in the recipe. It all depends on its quality.
Put the dough in a bag and refrigerate for 30 minutes.
The dough is ready to be molded. Using various fillings you can get an incredibly delicious oriental dish.

Secrets and tricks of making dough for manti in Uzbek

In order for the manti to get tasty and not fall apart during the cooking or serving, some rules must be followed during their preparation:

The flour that is used to knead the dough must be sifted. This manipulation allows her to saturate with oxygen, resulting in ready dough will be very soft.
The quantities indicated in the recipes are approximate. During their use, you need to focus on the quality and cooking conditions. Due to the fact that flour may differ in the percentage of stickiness, it may take more or less than the specified amount for kneading.
The dough may come out too soft after kneading. In this case, it needs to be kept in the cold longer (1 hour instead of 15 minutes).
If the dough, on the contrary, turned out to be too hard, then vegetable oil, which is added to it, will help to correct the situation.
The dough, kneaded with boiling water, turns out to be more pliable in molding.
Eggs and milk will help make the dough elastic. Such manti will never break during cooking.
To roll out the dough as thin as possible, you need to lubricate the surface on which it will be done vegetable oil.
Classic Uzbek manti is cooked with lamb. But, since it is not always possible to find such meat in our country, it is allowed to replace it with high-quality beef. Only in this case, you do not need to chop it, but make minced meat out of it in a meat grinder. This is due to the fact that in 30-40 minutes, which is how much manti is cooked, the beef simply will not have time to cook, and will turn out to be too tough.
The amount of onion in the minced meat should be equal to the amount of meat. In this case, it must be finely chopped. Only in this way, the finished dish will turn out to be juicy.
To prevent the manti from sticking to the dishes in which they are being cooked during cooking and not to break, before putting them on a sheet of a manti cooker or a double boiler, they must be greased from below with vegetable oil.

The dough for manti is prepared in an elementary way, but it requires some skill, patience and adherence to the recipe, which can be both classic and performed with some deviations from the authentic version using other basic components.

Manti dough - recipe

If for the first time you make out the dough for manti, the classic recipe is perfect for acquaintance. In addition, it is based on the main basic points that accompany all the other variations that need to be remembered:

Loose components must be sieved through a fine sieve.
The liquid base used can be of any temperature, in classic version room, always salted.
If you measure the constituents in glasses, then for one part of the liquid take about four parts of a powdery bulk mass and one egg.
The resulting lump should be dense, elastic, not sticky, kneaded for at least a quarter of an hour and kept for some time under a film or in a bag.

Those who are tired of long kneading should try the recipe outlined below and make a dough on mineral water for manti. Gas bubbles contribute to the speedy dissolution of the salt crystals and the rapid ideal mixing of the constituents with each other. In a shorter period of time, you can get the same plastic and uniform result. Within an hour, taking into account the time for proofing, you can start sculpting eight portions asian food filling the designed blanks.

Ingredients:

wheat flour - 700 g;
highly carbonated mineral water - 250 ml;
salt - 10 g.

Preparation

The sifted bulk products are placed in a bowl.
Water is poured into the recess and kneading is carried out, which is completed on a dusty table, achieving the desired coma texture.
Place the dough on the manti in a bag and let stand for forty minutes.

Dough for manti on boiling water

The dough for manti on boiling water easily and naturally kneads and rolls out, perfectly seals when decorating products and, thanks to its dense structure, perfectly preserves all juices finished products inside. When cutting, a minimum of flour powder is required, since it does not stick at all to the hands, table and rolling pin. Eight servings base will be ready in one hour.

Ingredients:

sifted flour - 600 g;
boiling water - 250 ml;
medium-sized egg - 1 pc .;
vegetable oil - 20 ml;
salt - 10 g.

Preparation

Beat the salted egg with butter.
Pour in the sifted flour mass, mix.
Boiling water is poured in and a dense elastic ball is kneaded, which should turn out to be completely non-sticky.
Withstand it for forty minutes under the film and proceed to.

Dough for manti without eggs - recipe

To make the dough, you can realize it without adding eggs. At least two-thirds of all possible product variations are prepared from such a basis. Many housewives revere her more than others, believing that the products thus turn out to be more delicate and do not have a rubbery consistency. From the specified amount, you get a ball for decorating eight servings of an Asian dish.

Ingredients:

wheat flour - 600 g;
filtered water - 250 ml;
salt - 10 g.

Preparation

Sift flour, pour in salted water and knead a dense and non-sticky dough on manti without eggs.
The ball is kept in a bag or under a damp towel for forty minutes and, after the time has elapsed, it is proceeded to its further processing.

Choux pastry for manti - recipe

To get a softer and more plastic base, which will be easier to roll out without additional efforts on the part of the cook, you can make choux pastry on manty. In this version, the base for the products does not stick to your hands at all, and the dish itself turns out to be softer and more tender and is steamed for ten minutes less than usual. Eight servings base will be ready in one hour.

Ingredients:

sifted flour - 600 g;
boiling water - 250 ml;
vegetable oil - 20 ml;
salt - 10 g.

Preparation

The boiling water is salted, oil is added and poured into a bowl with sifted flour mass.
First knead the contents with a spoon.
Transfer the thick substance to a dusty table and complete the process until the desired density and density of the ball is obtained.
Withstand the dough for manti for forty minutes under the film and start sculpting the products.

Dough for manti with kefir

Next, how to make dough for manti in a not entirely traditional way, using kefir as a liquid base. In a similar way, the mass turns out to be more magnificent, and the finished dish acquires special taste characteristics and turns out to be more tender. Kefir must be fresh. The product is at the end of the expiration date or is peroxidized will not work. The finished ball is enough for eight servings, and it takes one hour to create it.

Ingredients:

wheat flour - 600 g;
medium fat kefir - 250 ml;
medium-sized egg - 1 pc .;
coarse salt - 10 g.

Preparation

Kefir room temperature, add some salt, mix with beaten egg mass and sifted flour.
Knead a dense tight dough for manti on kefir, let it lie down for a short time.

Dough for manti with milk

If any of the tried and tested recipes did not satisfy your needs, try kneading the dough for manti with milk. It turns out to be much softer than the other base and at the same time perfectly holds its shape, does not tear during steam heat treatment finished products and keeps the juices of the filling inside. It takes an hour to make the base for eight servings of the deliciously juicy treat.

Ingredients:

sifted flour - 600 g;
whole milk- 250 ml;
medium-sized egg - 2 pcs.;
butter - 80 g;
salt - 10 g.

Preparation

The salted egg mass is mixed with melted and cooled butter and milk.
Pour the mixture into a bowl with sifted flour, knead thoroughly at first with a spoon, and then put it on the table and complete the kneading with your hands.
After a lump of manti dough has stood for forty minutes, it can be used to decorate products.

Dough for manti in a bread maker - recipe

Having the opportunity to knead the dough for manti in a bread maker, you must definitely use it. The smart device will cope with the task perfectly, providing a homogeneous, dense and plastic lump at the output, from which the most with any filling will be obtained. The proportions of the components may vary depending on the model of the device, each of which, as a rule, is accompanied by the recommended recipes in the instructions, which should be used. The amount received in an hour is enough to make six portions of the treat.

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 the formation of elastic and soft dough on manty.

Cooking steps:

Sift the flour immediately into a wide bowl.
Make a funnel in the middle and pour in the water mixed with salt and egg.
Adding flour to the liquid from all sides, knead the dough for manti.
After it is cool enough, place it on the table and knead the dough, leaning on your hands, for a few minutes.
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.
To make the manti tasty, set the finished dough aside to rest at room temperature, covering it 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 others flour products stuffed.

Ingredients: about 900 g 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:

Boil the required amount of water in the container in which you intend to mix all the ingredients.
Then dissolve the salt and pour in the sunflower oil.
Take a mixer with a 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.
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.
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:

Combine water, salt and vegetable oil in a cup.
Sift flour on the table and make a depression in the middle.
Pour in the mixture from a cup and quickly add flour to the center, knead a dense mass.
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.
Roll out a layer of dough, roll it into a bundle and leave to 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 fat tail fat should be added to give a richer taste.
The potatoes are replaced with another vegetable, such as pumpkin, if desired. Or do vegetable mix 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:

kilogram juicy beef; 0.5 kg pumpkin (already peeled); 800 g onions. You also need to salt and pepper the filling to taste.

Preparation:

Rinse the meat on the manti and pat dry with a paper towel.
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.
Finely dice the onion and pumpkin.
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.
If it turns out that the minced meat on the manti is dry, pour into it warm water... 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, use a special mantle, but if there are none, an ordinary steamer 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 lead to the fact that you will 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 juicy minced meat it will contain more 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 according to the classic Uzbek recipe manti will need a mantle or a double boiler. Without these devices, you will not be able to make a dish.

From the specified number of ingredients, approximately 35 pieces will be obtained.

Components for minced meat: 800 gr. meat and onions. Luke; 200 gr. lard; 0.5 tsp each cumin and black pepper; 1.5 tsp salt.
Components for dough: 500 gr. flour; 100 ml each boiled water and milk; 1 tsp salt and 2 pcs. chickens. eggs.

Algorithm of actions:

I pour the specified amount of flour into a bowl in the form of a pea, 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.
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.
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.
After this time, I knead, put it in the cold for several hours. During this period of time, it will become plastic and homogeneous.
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.
I add 2/3 of water to the mantle. I put on fire and make manti.
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

Prepare manti for classic recipe dough can be done not only with plain water, but also with sour milk, kefir. Unfortunately others dairy products will not work 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:

I sow flour, add salt to it.
I take kefir out of the cold so that it has room temperature.
I fall asleep with soda.
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:

I chop the meat into cubes, preferably smaller.
I cut the onion into cubes.
I pass the zucchini through a grater.
I add spices.
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.

Ready dish can be served at the table. Even children are delighted with such a treat, plus to everything it perfectly complements each festive celebration its original look and amazing taste.

You probably know a lot about the secrets and peculiarities of making your favorite dumplings and dumplings in our area. But we can surprise you with a story about their Asian version. Manty is natural, very tasty dish, worthy to be known and loved not only in the East. It is customary to eat them in the family circle during home meals.

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

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

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

Perfect dough for manti

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

Required Ingredients:

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

Cooking steps perfect test for delicious manti:

Pour 1.5 tbsp into a large bowl. warm but not hot water, introduce salt and eggs. Stir with a whisk or fork until the salt dissolves without residue.
Separately sift the flour, enriching it with oxygen, which will improve the taste characteristics of the finished manti.
In the center of the flour slide, make a small depression, pour the egg mixture into it.
We start kneading the dough, in the process we add the remaining half a glass of warm water. We continue to knead until we end up with a very thick dough that has absorbed all the flour.
We transfer the dough to a clean, floured table, continue to knead by hand, crushing it from all sides. This process is considered the most time consuming and takes at least a quarter of an hour. This is the only way to achieve the required smoothness and density.
From finished dough we form a ball, wrap it in a bag and let it proof for at least 40-50 minutes.
When the specified time has passed and the dough has thoroughly rest, we divide it into 4-6 parts, roll each of them into a thin sausage and cut into equal pieces. By the way, real pros do not use a knife for these purposes, but tear the dough into portioned pieces by hand.

How to sculpt manti - video

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

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

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

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

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

Required Ingredients:

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

Cooking steps classic manti with meat:

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

Manty with pumpkin - photo recipe

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

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

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

Cooking time: 2 hours 10 minutes

Quantity: 6 servings

Ingredients

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

Cooking instructions

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

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

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

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

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

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

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

Cut the sheet into approximately equal squares.

Place the pumpkin and meat filling on each square.

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

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

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

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

Homemade manti with potatoes

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

Required Ingredients:

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

Cooking steps mouth-watering potato manti:

We prepare the dough according to the scheme already described above. We knead it thoroughly by hand, first in a bowl, and then on the desktop. When it reaches the required firmness and elasticity, let it rest for 30-50 minutes for proofing.
At this time, we are preparing minced meat. Chop the peeled onion as small as possible.
Wash the potatoes, peel them, cut them into thin strips, send them to the onions.
Salt and season vegetables with spices, mix them thoroughly.
Grease the tiers of a double boiler or cover with cling film, having previously made small but frequent holes in it.
Roll out the dough in a thin layer, no more than 1 mm thick, cut it into portioned squares, with sides of about 10 cm.In each we put a tablespoon vegetable filling and a piece of butter.
We blind the edges of the blanks with an envelope, and then connect them in pairs.
We put the products in a steamer bowl or in a special cascan pot.
Pour boiling water into the lower container, filling it more than half.
The approximate cooking time is about 40 minutes. The finished dish is laid out on a flat plate. An excellent addition to it will be vegetable salad... Use as a sauce homemade sour cream or butter.

Manty in a slow cooker or in a double boiler

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

Multicooker steamer. When starting to cook manti, we first make sure that a special plastic stand for steaming is in place. Lubricate it with fat or oil before laying out the blanks, and pour water into a deep metal bowl. We set the "Steam cooking" mode for 40-50 minutes. If, as a result, it turns out that the given time is not enough, add a few more minutes.
Double boiler. The main advantage of using this household appliance for making manti is in its volume. If no more than 6-8 pieces are placed in a multicooker in one go, then there is much more. The surface of the steamer bowls should also be greased with oil. Fill the bottom bowl with water and cook for about 45 minutes.

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

How to cook manti - if there is no manti

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

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

Manty is a dish resembling dumplings in composition, widespread among the peoples of Central Asia, Turkey and Pakistan. A significant difference from Russian dumplings is that manti is larger in size, prepared from minced meat, rather than minced meat, much more onion is added to the minced meat and steamed. Classic manti made from lamb, horse meat or camel meat, and outside Asia - from beef and pork.

In the process of cooking, the filling of meat, onions and lard secretes abundant juice - the main advantage of the manti, so the dough should be dense so that during the heat treatment and consumption the manti does not burst or become sour. Soft, tender dough will not cope with this task. To prepare real, correct manti, use our recipes and expert advice.

Until they started cooking, watch this funny video.

There are no strict requirements for the test for manti. Each housewife can choose her own proven option, guided by practice and taste. Some people like manti with the thinnest layer of dough, which is not even felt, others like the combination of juicy meat filling with a hard and tangible dough shell. The correct dough can be rolled out in any manner.

Ingredients for the recipe:

eggs 1 pc.
1/2 cup water
flour 2 cups
1/2 tsp salt

Cooking method:

Pour half a glass of ice water into a bowl, beat in an egg, add salt and beat the mixture with a fork until smooth. Add flour gradually, kneading first in a bowl and then on a work surface. Knead the dough for about 20 minutes, adding flour as needed. The dough should be steep and smooth. Leave the lump of dough to "rest" for 20-30 minutes and start sculpting the manti.
Advice: The dough for this recipe is tough. For a softer dough, cook it in milk. Use a glass of milk instead of an egg and a glass of water.

Many housewives appreciated the dough cooked in boiling water. The choux pastry turns out to be soft, elastic, does not stick to hands, rolls out very thinly and does not break when boiled on steam. The dough is universal, as it has proven in practice suitability for making dumplings, pasties, and manti. Another plus is economy, no eggs are placed in the dough.

Ingredients for the recipe:

water 1 glass
vegetable oil 3 tbsp. spoons
1/2 tsp salt
flour 2-3 cups

Cooking method:

Bring the water to a boil. Without removing from the heat, add salt and vegetable oil. Stir until the salt dissolves. Remove the water from the heat and immediately begin to gradually introduce flour, about 1 cup, stirring in with a whisk. Transfer the brewed flour ball to the table, sprinkled with the remaining flour, and continue to knead until the dough becomes tight and elastic. Let it sit for 1 hour.

Making dough for manti is a laborious process, as long kneading is required. The matter is greatly facilitated if the farm has a bread maker. The dough for manti in a bread maker turns out to be moderately firm, does not break when rolling and does not boil.

Ingredients for the recipe:

flour 3 cups
eggs 1 pc.
kefir 1 glass
salt 1 tsp
vegetable oil 2 tsp

Cooking method:

To prepare the dough in a bread maker, you will need to adhere to the recipe exactly. The smart machine will do the rest by itself.
Break an egg into a glass, add kefir to the top. Shake the contents of the glass until smooth, pour into the bowl. Add salt, add vegetable oil and add flour.
Install the desired program and wait for the result.

The dough for manti on mineral water is very much praised. This type of test is also considered universal. You can make dumplings, dumplings, pasties from it. No eggs are placed in the dough if you want more soft manty... The egg stiffens the dough.

Ingredients for the recipe:

flour 4 cups
carbonated mineral water 1 glass
vegetable oil 4 tbsp. spoons
1/2 tsp salt
1/2 tsp sugar

Cooking method:

Mix all ingredients except flour. Add flour and knead the dough until it stops sticking to your hands. The process should take at least half an hour. After that, the dough should lie down for another 40-60 minutes in the warmth so that the gluten absorbs water and swells. The dough will become soft and elastic, it will be convenient to roll it out, sculpt manti from it, it will not stick to your hands.
Advice: To prevent the dough from sticking to the steamer grate during steaming manti, it is better to grease not the grate itself with vegetable oil, but to dip each product into the oil poured in a saucer.