How to make beautiful manti. Manti: recipe with photo

14.02.2024

Many housewives who want to cook manti at home do not know how to make manti beautifully and correctly. I’ll tell you about this point today in my recipe, and a step-by-step photo will illustrate it.

There are quite a few, according to my calculations, at least a dozen, different ways of sculpting manti. However, upon closer examination and after several experiments, half of them can be safely scrapped. Yes, they are beautiful, even foppish, but completely non-functional.

Correct and high-quality molded ones must be strong, with edges curved upward (so that the meat juice does not leak out) and certainly with a hole for steam to escape. There should be no thick seams of dough (they won’t cook well), the shape should preferably be compact, wide at the bottom and tapering at the top for stability.

So we won’t even consider all sorts of “roses”, “braids”, “braids”, but will get acquainted with those forms of sculpting manti and other similar products (booz and baozi), which from time immemorial have existed in national cuisines (not restaurant, but in outback).

Oval shape

The “fastest” form of sculpting manti is oval with two tucks. Place the meat in the middle of the dough (photo A), then lift the edges of the dough crosswise and mold it in the center (B). The result was a half-open “envelope”. Next, insert the thumb and forefinger into the resulting loops and mold adjacent petals, first on one side (B) and then on the opposite side (D).

Square flower

The next shape is the “square flower”. It is the most convenient, and therefore the most common. We start in the same way, with a half-open envelope (A). With the next movement, we insert the thumb and index finger into the adjacent petal loops in a familiar manner, but we mold not the tips, but the middle of the petal (B). We also do the same with the remaining corners of the “envelope”, as a result we get a half-open square-shaped flower (B).

Shamrock

You can make a “shamrock”. To do this, to begin with, we do not sculpt a quadrangular “envelope”, but connect six points in the center to form a design with six petals, which are molded in pairs. This form is compact, it is good when you need to fit more products into a small steamer.

How to make manti roses or a jug

And one more, probably the most traditional form - “roses” or “jug”. This is how not only Uzbek manti are made, but also Altai booz and Chinese steamed dumplings baozi. Place the minced meat in the middle of the round cake of dough, and then, lifting the edges of the dough, we begin to fold them into folds and mold them. It turns out to be a neat bag with a hole at the top. So that the folds do not separate during cooking, and the layer of dough becomes thinner, we once again go over the “neck of the jug”, squeezing the edges of the dough.

Knowing how to make manti beautifully and correctly, you can pamper your family and guests with a tasty and satisfying dish at any time. After all, when the dish is stuck on, it can only be steamed in a slow cooker or a special pressure cooker.

Manti - Asian dumplings, however, they are far from our traditional dumplings. They are made from finely chopped meat, which is wrapped in a bag of thin dough. There are many recipes for making manti, but we will talk about how they are made. After all, a beautifully presented dish with an interesting appearance is a guarantee that people will want to eat it. So, let's start learning how to beautifully sculpt juicy, tasty manti.

The main thing in the article

The main rules for sculpting manti

It should be noted that in different regions manti is prepared in its own way, but no matter what method of sculpting is chosen, there are general rules that apply to the preparation of this dish.

Manti is prepared from smooth elastic dough, which is rolled out 1–2 mm thick.
Since manti are large in size, a square measuring 10x10 cm is made to prepare one bag.
Under no circumstances should minced meat for manti be ground; it should be exclusively finely chopped (chopped).
On average, one tablespoon of minced meat fits in one bag.
Manti is prepared only by steaming. For this, special steamer pans are used. Modern housewives have successfully gotten the hang of making manti in multicookers.

How to sculpt manti correctly and beautifully: photo and video instructions

Manti should be beautiful, then there is a desire to put them in your mouth and enjoy the taste. The form of manti presented below is considered the most correct.

Well, we will teach you how to make a manta ray beautiful.

The classic way to sculpt manti

The classic method of sculpting is also the simplest - manti-bag. It is done very quickly, which is why it is most often used in Asian countries. To prepare manti in the classic style you need:

How to sculpt manti with a rose: the easiest way

This method is considered easy, since it does not require sophisticated folding, turning and folding of the dough.

The end result is in no way inferior in taste to manti made in the classical style or molded into a triangle. The technique for making rosette manti is as follows:

We suggest taking a look at the article: ““. Interesting and very tasty recipes for this dish are described there.

How to sculpt manti with a braid: photo tips

Manti made with a braid are also called Asian dumplings. They are made quite simply.

Kurniki: an unusual way of sculpting manti with photo

After kneading the dough, divide it into pieces. You need to make a circle out of each of them. You can also roll out a large disk of dough and use a saucer to make circles. Next, we perform the following steps:

How to sculpt manti with a basket: step-by-step master class

For basket-shaped manti, you need to prepare a tight dough, wrap it in film and leave it on the table for an hour. Then we make manti baskets.

Remove the dough from the film and divide into parts.
Roll out into a long sausage. The diameter of such a sausage should be no more than 5 kopecks.
Divide the sausage into small pieces.
Sprinkle the pieces with flour to prevent them from sticking together.
Roll out the pieces into circles no more than 1–2 mm thick.
This is how manta rays are collected. Place a circle of dough on your fist.
Place the filling on the dough and flatten it slightly with your other hand, spreading your fingers under the dough.
Using the thumb and middle finger of your free hand, press down on the dough, pinch it into folds on the sides.
Then connect these folds in the center.
Perform the same actions on the other side.
Press the top down a little. Press the front fold, the back fold will press in under pressure. If necessary, adjust the filling by pushing it inside.
With your free hand, connect and pinch the edges of the manta basket.
Using the same principle, make the remaining circles.

How to sculpt manti in the form of a flower?

To make a manta ray in the shape of a flower, you need to roll out the dough into a circle and perform the following steps:

Methods for sculpting open manti

Let's imagine two ways to sculpt open manti.

Method No. 1.

Roll out the dough into a circle. It should be quite large in diameter.
Place the minced meat in the center.
Gather the edges into folds like a skirt.
Before cooking, place a piece of butter in the middle of each manti.

Method No. 2.

Cut the dough into squares.
Place the minced meat in the center.
Connect the opposite corners together.
Fasten the sides together.

How to sculpt manti with a boat?

Making manti with a boat is as easy as shelling pears. This is one of the options for open mantas. The main thing is to make the boats plump so that the minced meat does not “escape” from them. To make boats with meat, you need to do the following:

The most original ways to sculpt manti: photo ideas

We invite you to look at photographs of unusual manta rays. Take notes and prepare original dishes.

How to beautifully sculpt manti: video master class

Manti: (recipe with photo) how to sculpt beautifully

I love manta rays! We often cook them for the holidays, and just on weekends. Today I offer manti from Svetlana Dolgikh. I’ll add on my own that I also really love manti with lamb. And I knead the dough with warm water. Well, everyone has their own nuances. And now, actually, the recipe for the studio.

Products

For the test

Cold water 400 milliliters
Salt 0.5 tbsp.
Flour as much as the dough will take

For minced meat

Beef 0.25 kg
Pork 0.25 kg
Onion 0.5 kg
Pork lard 70 grams
Salt and pepper to taste
Zira pinch
Ice water ½ or 3/4 cup
Vegetable oil for greasing the mold

For the sauce

Sour cream 400 g
Dill 1 bunch
Parsley/cilantro 1 bunch

Cooking method

The first thing to do, of course, is the dough. If you don’t have a dough mixer, you’ll have to work with your hands. If so, entrust the process to her.

The water should be well cooled, preferably from the refrigerator. Salt it and start adding flour little by little. Let the dough knead until it forms a ball and pulls away from the sides.

Now put it on the board and, if necessary, remember to make it elastic.

Then put it in a plastic bag and let it “rest” for 20-30 minutes until it reaches the desired condition.

While you are there conjuring the dough, let a couple of male friends chop the meat very finely. You can and should take fresh lamb, but for lack of stamp stamp, write in simple chop pork and beef 1:1. Then let them season the meat with salt, pepper and cumin to the desired taste and mix well. It is also advisable to add ice water to the minced meat. This will make it swell and become juicy.

You entrust another friend with chopping the onion.

And someone should take care of the lard, cut it into pieces. It would be better, of course, to have a pumpkin, if available, but, alas, we didn’t have any.

We don’t allow girls to work with meat, onions, or lard; this is a purely male job. Let the girls do the test. Divide it into 4 parts and make “sausages” from them, and then cut them into round pieces.

Then each one is rolled out and handed over to the men, who have finished with the meat and onion procedures and are ready to make manti. Place minced meat on a circle of dough, and a piece of lard or pumpkin on top.

Together, the manti are molded instantly, these are not dumplings, these are king size!

The water in the mantyshnitsa should already be boiling. All that remains is to dip the bottom of each mantik into a saucer with vegetable oil and place it on a stand.

Well, that’s it, you can pour the appetizer and tease your appetite with light snacks for 40 minutes.

40 minutes is quite a test, because the manta rays will smell absolutely intoxicating throughout the whole house.

But after a long grueling wait, you will receive an absolutely amazing delicacy - exploding with hot juice and giving you a well-fed peace.

Oh, yes, don’t even think about serving forks, they are completely inappropriate here! They eat manti with their HANDS!

And as a bonus.

Dumpling dough is used to make dumplings, dumplings, pasties, and manti. Today we will see how I prepare dumpling dough and how I prepare minced meat and form manti. Dumpling dough can be prepared for future use, using only part of it. The dough keeps well in the freezer of the refrigerator and is used as needed.

Dumpling dough

To prepare dumpling dough we will need:

500 gr. white wheat flour, 2 eggs, 200 ml. cold water, 1 tbsp. spoon of vegetable oil, 0.5 teaspoon of salt.

Cooking method:

Usually the dough is kneaded on the table, pouring a heap of flour and gradually adding the necessary ingredients. But we will go a different way. In my opinion, this is more convenient. Break the eggs into a cup, add salt, oil and mix well. Then add water and mix well too. Sift the flour and pour it into the contents of the cup. Using a special wooden “merry-go-round” or a large spoon, mix the contents in the cup. Pour flour onto the table and place the dough on the table. Knead the dough with your hands on the table, constantly adding flour, until a homogeneous mixture is formed. You need to knead the dough for about 20 minutes, the result will be a soft and elastic dough. Now the dough does not stick to your hands. We leave the dough to “rest” on the table for 20-30 minutes, sprinkle it lightly with flour and cover it with a towel. After this time, the dumpling dough will be ready.

In the meantime, while the dough is “reaching”, let’s prepare the minced meat for the manti. For minced meat we need:

1 kg of lamb or pork meat, 500-600 gr. onions, 0.5 teaspoon ground black pepper. You should add fat tail fat to the minced meat, but if you are using pork, then fat tail fat does not need to be added, although this is required by the classic Asian recipe when using lamb.

Cooking method:

The meat should be cut into small pieces; it is better to do this when the meat is slightly melted. You can also grind the meat in a meat grinder with a large grid. Finely chop the onion. Onions add flavor and aroma to meat. Using a large amount of onion allows the cooked manti to be juicy without adding water to the minced meat. Salt the minced meat and add pepper and mix thoroughly. The minced meat is ready.

How to sculpt manti

In Central Asia, I came across various ways to sculpt manta rays, but the best of them was the one (in my opinion) that is shown in the video. The second method is also not bad, but the manti ends up with a thick layer of dough on top, which may not be to everyone’s liking. The main thing in this matter is to carefully sculpt, then all the juice from the meat and onions will remain inside. Manti is cooked in a pressure cooker. Cooking time depends on what kind of meat is in the manti. If the minced meat is meat, then it can be cooked in 20 minutes; if the meat is cut into pieces, then cook for 30-40 minutes. Manti is usually served with sour cream and chopped cilantro sprinkled on top.

Bon appetit! Sincerely.

A dish like manti cannot only be appetizing, it is special. It doesn’t take much effort to prepare the dough and filling, but making manti is a whole art.

Manta rays. What is this?

Manti is a meat dish, in shape and content very similar to large dumplings. However, they are not cooked in large quantities of boiling water, but exclusively by steaming. If you have never tried this wonderful dish, then you have missed a lot. You can find out where you can eat manti in your city, or better yet, try making them yourself.

How to sculpt manti?

There are a huge number of methods for combining dough. Manti can be made in various shapes and types. When served, such manti will look very beautiful, festive and pleasing to the eye. Let's figure out how to sculpt manti.

Traditional Uzbek way

First, knead the dough according to the recipe.
Then divide it into 4 parts and make a “sausage” out of each, which you cut into pieces of 2-3 cm.
Dip each piece in flour and roll out with a rolling pin until it forms a thin cake.
Place the meat filling in the center and start making manti.
Pinch two opposite sides of the flatbread in the middle.
Connect the dough from the sides so that you get this shape. Connect the front and rear “ears” together and you will get a round shape of the manti.

Triangular shape of manti

Roll out the dough a little thicker than for dumplings (approximate thickness 4 mm). Then divide the resulting layer into circles and place the filling in the center. Place two sides together and add a third. Manta rays take on a pronounced triangle shape.

"Manty roses"

Make a thin layer of dough and cut into strips 5-6 cm wide. Now put the minced meat in the middle and cover with one of the edges of the dough. Twist the resulting flagellum with filling into a roll and pinch the thin end. This is how you get manti in the shape of a rose.

Manti pigtail

Using a rolling pin, roll out the dough and cut out discs. Place the minced meat in the center of the disk and cover the base of the filling with the edge of the dough.
Then form a fold on the right and pinch it in the center.
Then do the same on the left side, place the fold on the previous one and connect it again in the center.
Repeat pinching and folding until the end. This is how you braid a braid from dough and you get beautiful manti.

Mantas - fish

Roll out the dough into an oval and use a roller cutter to make the edges wavy.
On one side of the oval, cut off the toe.
Using a wooden stick, make a fish tail on the dough. And on the other - eyes.
Using a knife, cut the tail into two parts in the middle. Place the minced meat in the center of the oval.
Then carefully seal the dough to create a fin on the back of the fish. Apply a relief on it with a stick.
Make an even mouth, and then give it the shape of a round, slightly open mouth.
Make tucks on the sides of the fish that will resemble scales. It takes a little work to create these fish, but it's worth it.

Now you can please your loved ones with such delicious manti. Sculpt manti, try different sculpting options, experiment. Happy cooking!