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Manti: a recipe for cooking with potatoes, pumpkin and chicken liver

You can argue for a long time about who first came up with manti. But with the fact that this dish is very tasty, almost everyone will agree.
Connoisseurs and lovers of manti say that they can be cooked with absolutely any filling: with meat, mushrooms, potatoes, pumpkin and herbs.

The dough for manti can also be different. It is kneaded with water and milk, kefir and yogurt. It is made insipid and sour (yeasty). Only the method of boiling them remains unchanged - steaming. To do this, use a pressure cooker, a double boiler, a slow cooker, even a colander.

Write down the most interesting recipes for homemade manti stuffed with minced meat and potatoes, pumpkin, chicken liver.

Manti with chicken liver in a pressure cooker

This is an amateur dish. If you treat this offal with coolness, then such manti may disappoint you. Manti are hearty, with a pronounced liver taste.

The boiled liver is soft, but a little dry, so manti with chicken liver does not come out as juicy as with meat or vegetables. Therefore, they are recommended to be served with gravy at the dinner table. It will not only make manti juicier, but also enrich their taste.

Required

  • Products for unleavened dough: sifted wheat flour - 320 g (later you need to add about 90 more g);
  • boiled water - 125 g;
  • egg - 1 pc.;
  • salt - 10 g;
  • sunflower oil - 15 g.
  • For the filling: chicken liver - 350 g;
  • onion - 350 g;
  • pumpkin - 150-200 g;
  • red pepper;
  • salt;
  • paprika - 1/3-1/6 tsp
  • And also: any vegetable sauce.

How to cook manti at home - a step by step recipe with a photo

How to cook unleavened dough for manti

Pour warm water and sunflower oil into a small container, put salt and an egg.


Lightly beat the liquid with a whisk so that the egg and salt are completely combined with the water.


Some housewives, when planning to make dough for manti, immediately use the entire amount of flour indicated in the recipe. This should not be done, since the density of the dough depends not only on the amount of flour, but also on its quality, gluten, and also on the size of the egg. Therefore, part of the flour must be added already on the table - when kneading the dough.

Pour flour into a bowl, pour in the egg mixture.


Stir with a spoon until all the liquid is absorbed into the flour.


Sprinkle 3 tablespoons of flour on the table, lay out the dough.


Knead it for at least 20 minutes, gradually adding the flour sprinkled on the table. Usually, by the end of the kneading, there is no more flour left, and the dough becomes moderately tight and smooth.


Put it in a bag and leave it for 35-45 minutes. The rested dough will become plastic and pliable.

How to cook stuffing with liver for manti

Examine the chicken liver from all sides to exclude the presence of bile and places that have turned green from contact with it, otherwise it will be bitter. Fill it with cold water and leave for one hour. Rinse well.

Put the liver in a colander or sieve, wait until all the water drains.


Cut the liver into small pieces. Add chopped onion.


Peel the pumpkin, wash, cut into small cubes. Combine with the rest of the filling.


Put salt, pepper and paprika into the manti filling, focusing on your taste preferences.


Mix the mass well. Despite the fact that the filling turns out to be watery, the juice from meat and vegetables will not accumulate at the bottom of the bowl.


How beautiful to sculpt manti - step by step instructions with photos

Put the finished dough on the table. To prevent it from sticking to the countertop when cutting, sprinkle the work surface with flour. Cut the dough into several pieces.


Form thick sausages, cut them into small pillows.


Mash each piece into a patty.


Then roll out the workpiece into a thin juicy, while its middle should be thicker than the edges. Place the chicken liver, pumpkin and onion filling in the center of the tortilla.


So that the filling does not leak out, sculpt the manti, collecting the edges of the dough in the middle in the form of a “bag”.


How to cook manti with liver and serve

Lubricate the pressure cookers with oil. Lay the manti on the grill at a distance from each other. Lower them into the pressure cooker, placing the cascans on top of each other. Cook manti with liver at a rapid boil, covering the dishes with a lid, for 35-40 minutes.



Put the finished manti on a dish, immediately pour with oil. Put a portion of manti on a plate, pour over with gravy, sprinkle with herbs.


Recipe for manti with potatoes and minced meat

Manty is steamed, so for cooking you will need a special pan - a pressure cooker. If there is none, then a double boiler or multicooker can replace it to some extent.

All kinds of combinations of dough and meat are a common feature in the national cuisine of the East. Manty is a prime example of this combination. As a rule, such dishes are adapted to Russian cuisine by adding potatoes, and pork or beef is used for minced meat, instead of lamb.

Products

  • For unleavened dough: wheat flour - 400 - 500 g;
  • one egg;
  • boiled water - 400 ml;
  • vegetable oil - 3 tablespoons;
  • a pinch of salt;
  • Filling: homemade minced meat (pork with beef) - 600 g;
  • potatoes, cut into medium cubes - about 600 g;
  • onion - about 600 g;
  • salt, spices.

How to cook

Cooking dough for manti with potatoes and minced meat. It is kneaded like on dumplings, but only one egg is added.

If the dough is kneaded without eggs, then the manti is cooked immediately, without leaving to freeze.

Sift the flour into a bowl, make a well in the middle and beat in the egg. Pour 100 ml. boiled, cooled water.


Add a pinch of salt and three tablespoons of sunflower oil. Knead, gradually adding water (another 300 ml.). Then pour it on the table and level a glass of flour, put the dough on the table on the flour, knead. Roll the finished dough in flour, wrap in a plastic bag and put in the refrigerator for 30 minutes.


We prepare the stuffing for manti from minced meat with potatoes. If the minced meat is not fat enough, add lard. It can be finely chopped or twisted in a meat grinder.

Onion gives juiciness and unique taste to this dish. If there is not enough onion, this will negatively affect the result. The stuffing will stick together inside in one lump, and the manti will lose their juiciness.

Onions must be cut into cubes, like potatoes, and not twisted in a meat grinder.


Stir, add a teaspoon of salt, black pepper and spices to taste.


To get rid of the excess liquid that the potatoes give, the minced meat must be thrown into a sieve or colander and put in the freezer for twenty minutes. After that, sculpting manti will be much easier, the juice will not interfere with sculpting.

Remove the rested dough from the refrigerator, cut into pieces the size of a walnut. You can first roll the cakes, and after that proceed directly to sculpting. Then, after rolling, cover the cakes with cellophane so that the dough does not wind and does not lose elasticity.


How to sculpt manti with potatoes and minced meat in a rosette. The cakes should not be too thin, but they should not be thick either. Put the minced meat in the cake, pinch the opposite edges on top.


Pinch the edges on the other side. The result should be a kind of envelope.


Connect adjacent corners of the envelope between soda. At both sides.


So that ready-made manti can be easily removed and not torn, clean and dry levels of the pressure cooker are lubricated with sunflower oil.

When cooking, manti will increase in size. Therefore, the distance between them is left sufficient so that the manti does not stick together as a result. 11-15 pieces are placed on one level, depending on the size.


Tiers prepared for cooking with manti are installed on the pan only when the water is already boiling.
Manti should be cooked from 45 minutes to one hour.

If a slow cooker is used to prepare manti, then the cooking time increases to 1 hour 15 minutes.

Cook with the lid closed.

Manti with pumpkin and mushrooms - a simple and delicious recipe

Manty with pumpkin and mushrooms is a great alternative to meat dishes. Suitable for people who follow a low-calorie diet, a vegetarian diet, it is possible to use this dish during a Christian fast, in this case we remove sour cream and butter from the recipe and replace it with olive oil.

In general, this dish is very good because it is not inferior to meat manti in nutritional and taste properties, and even surpasses them in the content of nutrients and vitamins. So it is perfect for people who are on a diet, but sometimes want to eat hearty and tasty! Properly cooked pumpkin, combined with mushrooms and onions, gives an excellent meat taste!

We need

  • unleavened dough;
  • pumpkin - 200 grams;
  • champignons - 200 grams;
  • onion - 1 head;
  • ground black pepper, salt, sunflower oil - 2 tablespoons.

How to cook manti stuffed with pumpkin and mushrooms

Pumpkin, mushrooms cut into small cubes. Grind the onion, fry it in oil until transparent, add salt, pepper and mushrooms, simmer it all for 5 minutes over low heat, mix everything well with pumpkin. We do not stew the pumpkin, put it raw in manti.

We prepare the dough for manti: in a dough bowl, mix 1 egg, 2/3 cups of water, a pinch of salt and 3 cups of flour.
Roll out the dough, cut into squares, put minced meat, make manti, put on steam and cook for 20-30 minutes. When serving, decorate with herbs, sour cream, melted butter. Delicious and easy!

Video: delicious manti with meat in a slow cooker

Note to the hostess: how to cook manti deliciously

Be sure to keep the part of the dough with which you are not working yet in the bag, otherwise it will weather.

To prevent ready-made manti from sticking to the grate, dip each product (only with the bottom) into a saucer of oil before laying it on it.

For gravy, you can use ordinary vegetables: onions, carrots and bell peppers. Spasser them in oil, pour a little water, put spices. Simmer vegetables for 30 minutes.