Manta with bow. Cooking mantas for the best classic recipes

22.07.2020

Step 1: Cooking the dough.

Manta is a traditional dish of the peoples of Central Asia, it has a great history and thousands of names, Kava-Manta, Jusay-Manta, Kava Manta, Yenik-Manta, Manto and this is only a few variations. First you need to cook the dough. Using a sieve with a shallow mesh, ask for a deep bowl the right amount of wheat flour and add 1 teaspoon of salt to it. Then mix these ingredients with a tablespoon to a homogeneous consistency.

Turn on the stove to the middle level and put a skeleton on it with the desired amount of pure distilled water. Preheat liquid up to 30 - 35 degrees and break into a measuring glass in order to make sure that the water remains as much as it is necessary to prepare the test. After clean hand, make a deepening in the middle of dry ingredients and pour warm water into it.

Now enter into a bowl egg Without a shell and start the test of the dough using a tablespoon. When it becomes difficult to interfere, continue to make your hands.

Mesitic dough is good as on dumplings or dumplings, pay no less 10 minutes. Ready dough Cover the polyethylene food film and let it brew for 15 - 20 minutes. Ideally, the dough should not be too soft or too dense.

Step 2: Prepare meat.

Beef or rubbing, rinse under running water and dry with paper kitchen towels. Then put meat on the cutting board, read from the splava and small bones, If there are any. After putting it with the layers with a thickness of no more than 2 millimeters.

Then make the layers of thin straw.

After grinding straw on small cubes, the smallest, the better. Make cut into a deep bowl.

Step 3: Prepare onions and potatoes.

Potatoes and carrots Clean the peel, rinse under running water and dry with paper towels. Purified vegetables alternately put on a cutting board and cut. To start the bow, lie in a small cube.

After chop onion cubes with a knife for smaller pieces.

Just accurately do with potatoes. Then throw the sliced \u200b\u200bvegetables in a bowl with crushed meat.

Step 4: Cooking mince.

In a bowl with sliced \u200b\u200bingredients, add the floor of a teaspoon of black hammer pepper.

One teaspoon of ground cumin.

One teaspoon salt.

And 2 tablespoons of olive or vegetable oil.

Remember the top layer and potatoes with hands so that the vegetables become softer and let juice.

Then mix the minced pure hands to a homogeneous consistency. Separate a small amount of minced meal, and put it in a separate bowl.

Capacity with the rest of the stuffing Cover the plastic film and put in the refrigerator. Give the stuffing.

Step 5: Prepare a double boiler and roll the dough.

In the lower part of the steamer, pour ordinary flow water and put it on the stove included on the average level. The rest of the steamer compartments are smeared with a small amount of vegetable oil. Take a rested dough, put it on the kitchen table, pre-sprinkled with sifted wheat flour, and roll in the layer thick up to 2 - 3 millimeters.

As soon as the dough is ready, roll it around the rolling pin.

And using zigzag technique, fold the test of the test on one parallel line so that it is perpendicular to its length 8 centimeters.

Then sharpen the dough into squares, they should turn out to be approximately 8 centimeters.

As a result, you should have many squares from the test.

Spread them on a spilled wheat flour, a kitchen table in the rows.

Step 6: We form manta.

Now for each piece of dough, lay 2 tablespoons of meat filling.

Take the two opposite end of the square and blind them with clean fingers.

Then do the same with 2 other ends of the square.

Now connect the opposite angles with each other, blind, and now your flour product Already almost ready. Slightly press it on the sides of the hands of hands, thus giving your masterpiece oval shape.

In the same way, cook the rest of the mantas, periodically reaching the next portion of the minced fridge from the refrigerator. It is advisable to prepare this dish with the whole family, since this type of test suits pretty quickly.

Step 7: Stepping manta.

While you formed manta, water in the lower compartment of the steamer boiled.

So fast until the dough does not sleep at all, put the mantle into the lubricated vegetable oil compartments at a short distance from each other, quite enough 1 - 1, 5 centimeters.

Put all compartments with marts to the bottom compartment in which water boils and set the timer 45 minutes.

After the desired time, turn off the plate, remove the mantle compartments, helping yourself with a kitchen towel, and put them on the kitchen table.

With the help of the kitchen blades, spread ready-made manta on the plates, spray with black ground pepper and frank it.

Step 8: Let's give the right manta.

The correct manta is fed hot with a portion laid on a large flat plate. In the form of a side dish, you can apply fresh or marinated vegetable cutting. This meat is nice to releasing with red semi-sweet or sweet wine, but for children it is preferable to file a garnet or mantam or apple juice. Right manta will bring you a lot of pleasure, satiety and pleasure! Enjoy! Bon Appetit!

- - If you are preparing mantle yourself, immediately after cutting the dough on the squares, it is better to separate a small part of the total mass and make a manta flour squares. The rest of the test, during the modeling, is preferable to cover with a polyethylene food film so that the dough does not humble.

- - In addition to black ground pepper, you can add white ground pepper into filling and fragrant ground pepper.

- - Potatoes can be put in filling at will, mainly add it to soften the taste of meat.

- - Instead of beef or lash clipping, you can use the cervical, blade or camp.

- - so that the meat is better cut, you can fade it in freezer Within 20 - 30 minutes.

- - Do not forget that for raw vegetables, raw meat and dough should be separate cutting boards and knives!

- - If you have mantas left after the meal, put them in a plastic container with a dense lid and store no more than 2 days in the refrigerator.

- - If you decide to prepare not all mantle, the raw product can be put on a baking sheet with a food polyethylene film, freeze, after shifting to a plastic bag and stored in the refrigerator using as needed. Raw manta can be stored in the freezer to the month.

Mantans came to us from East and Asian cuisine and firmly fixed in the menu of each mistress. Some consider them relatives of Hinkali and dumplings, but despite the similarity in cooking, these are completely different dishes.

Preparing the dish quickly, no difficulties cause. Even a beginner hostess will cope with cooking. I love them since childhood - my mother often cooked them in a special saucepan - a manantovarka. If you want to learn how to make mantle at home, I will tell you how and what Mantans do, and with what they are served.

Mant's recipe with chopped meat with photos

Mantans are a very juicy and tasty dish. For filling, a wide variety of products are used: mince, chopped meat, potatoes and fat, pumpkin. Dough for them prepare different ways, mainly on the water, sometimes with the addition of egg.

The thinner you get it up, the more tenderly it turns out a dish. Today I will show you how to prepare mantle with chopped meat in a closed way with a tomato-garlic sauce.

Kitchenware:double board; Knife, rolling pin; Dough kneading capacity; pan; double boiler.

Ingredients

For the filling, I took a pork and beef. It is better to take a gentle and low-fat pork, such as neck or clipping. Beef meat Choose without strey and tendons. So that the filling was juicy, add onions.
I knead the dough on the water with an egg. We throw a pinch of soda and a few drops of vegetable oil, it seems to me that thus the dough is more elastic. The dish cooked tomato sauce with the addition of garlic.

Stages of preparation

I pour out into the spacious capacity of 500 g of sifted flour. Separately mix 1 egg from 1 tsp. Salts and 0.5 h. l. Sahara. I add a pinch of soda and 2-3 drops of vegetable oils. In the flour I make a deepening, pour egg mixture. I start mixing with flour by adding 230 ml of water. Water can leave a different amount, depending on how much flour takes.
I lay out the dough on the table and start to wash 10-15 minutes. It should be elastic and do not stick to the hands. If necessary, flour should be added.
Watching the finished dough in Celofan and give to stand 15 minutes. In the meantime I will take care of meat.
Little cubes cut 400 g pork meat and 300 g beef.
Grinding 2 onions heads, add to meat.
Salus (1 tsp), pepper to taste. I smelly stuffing stuffing hands.
Sut off part ready test, Rolling it in the form of "sausages". I am divided into small pieces, each of which slam in flour on both sides.
Then all pieces roll on thin cakes. Try to be the same size.
When all the cakes are ready, I spread the stuffing tea with a teaspoon and I close first the middle, then the edges. Now I fix the edges of the edge of the edge.
A cup of steamer lubricating vegetable oil and lay out the blanks at a distance of 1 cm from each other. I cover the lid and cook for 45 minutes.
I am preparing gravy. In the pan, I pour 50 ml of vegetable oil, I reroach 2 tbsp. l. Tomato paste.
I add 1 tsp. Salt and sugar. I pour hot water (250 ml), squeezing 3 garlic teeth. Mix and turn off after boiling.
Finished manta lay out on the dish and watering the sauce.

VideoBept

Recipe test for mantle with meat and step-by-step cooking well shown in the video. See how to start mantas and give them a beautiful form.

Mantles decorate greens and sauce. You can apply them with sour cream, prepare gas stations with vegetable oil and sharp pepper or vinegar. Eating mantle with hands or fork, but more convenient for all the same hands so that the juicy broth does not disk when piercing
. Such blanks are subject to freezing, you can cook them for a pair at any time. The choice of meat depends on your preferences, it can be a chicken, lamb, and rabbit. If you want to experiment with fillings, take advantage of other step-by-step recipes - mans in the steamer.
The dough is kneaded on the yeast, then the mantles are fluffy. You can add milk, it is preparing -Chill in Dagestan-. Manta is amazing, if you add boiling water into the dough: the mass is supplied with an elastic and very militant. If you do everything right, the dough does not break, and all the juice will remain inside.
Be sure to boil manta for a couple under closed lidThis is the main difference in their boiling water.

Step-by-step mantle recipe with pumpkin and meat

Modern hostesses make different fillings for this dish, but as they do not cook it - it turns out to be tasty anyway. Try together with me to make a stuffing stuffing with a beef with the addition of pumpkins - it is incredibly tasty.

Time for preparing: 80 minutes.
Number of portions: 2.
Kitchenware:board; knife; Dough kneading capacity; baking mold; rolling Mantovarka.

Ingredients

I took fresh ground beef, come and frozen. Pumpkin pre-washed and cleaned from the peel. For juiciness, a creamy oil was added to the filling, and for aroma - quinet.
I smelted the dough well until it becomes slowing down. Mass should not be too soft, otherwise, when I wash the dough there is a break.

Stages of preparation

In the sifted flour (2 glasses) I drive 1 egg and a glass of water. Salt to taste and knead the dough. I clean in Celofan for 20 minutes while I will make a stuffing.
Grinding 1 bulbs.
Pumpkin (250 g) cut with small cubes.
Crumpled vegetables shifting into mince, salt and pepper to taste. There, I also send 50 g of softened butter and 0.5 h. L. Kumin. I smelly stuffing stuffing hands. Standing aside.
Give the dough from the cellophane, cut off a small piece. Rolling the thin cake from which you cut with a mold mold.
To the center of each circle laying the meat minced meat, closing the edges in the form of a snail. I lay out on the grid.
In the pan pouring water and cook for a couple of 45 minutes.Gently shifting ready dish In a plate and watering olive oil.

VideoBept

Look at how fast and just getting ready for a dish. Manti have an amazing and appetizing appetizer.

When you start to sculpt manta, you can put the mantle on the stove. Add peas and bay sheet into the water. If you do not have a mantle or a double boiler, you can lay out blanks on a colander and cook for a pair under a closed lid. there is special adaptation And in a multicooker with the "Cooking for a couple" function. Do not forget to lubricate the shape of vegetable oil, otherwise the dough sticks and all the juice follows.
Add any spices to the mince, they will give the dish an unusual taste. If there is no pumpkin, prepare. They can be served with Adzhika, horseradish or any sharp sauce. Budyan is added to the filling and sauce in Asian cuisine, thanks to which the meat becomes softer, and the sauce acquires an exquisite taste and aroma.

Recipe cooking mantle with potatoes and meat

Often in the meat filling add finely chopped raw potatoeswhich absorbs the broth and does not give a dough to break. It turns out a very saturated dish that melts in the mouth. Try making mantle in the open way, which I will show you.

Time for preparing: 80 minutes.
Number of portions: 10.
Kitchenware:a bouncy and knife; rolling tanks for kneading test and filling; double boiler.

Grinding 2 bulbs.
Potatoes (5-6 pcs.) Cut with small cubes.
Small pieces cut 500 g of pork.
All ingredients mix and salt, pepper to taste. I smear my hands well.
Give the dough, cutting into parts. Each piece I will give the form of a flavor. The flagellum I divide on approximately equal pieces that cut into flour.
I roll a thin cake, in the center of which stuffing. First, connect the edges on the one hand, then with the opposite. The resulting edges of the corners combine each other.
On the stove put a saucepan with water. I bring to a boil. Lubricate the grid with vegetable oil, lay out the workpiece. I am preparing for a couple of 45 minutes.

VideoBept

How to make the mantle to the moles in the open way and give them a flower shape, you can see in the video from the video.

Manta can be cooked without meat, with potatoes and lard or mushrooms, give them any shape, what you like more. In order for mantle to be beautiful, it is better to make them small. The whole process is quite simple, for cooking uses available to each products.

Hello, dear readers! For me, New Year's holidays is the time when I want to be in a circle of relatives and loved ones. Fragrant dinner, atmosphere of home heat and comfort - the best remedy for the winter handra. Probably, every hostess at least once wondered: what to cook and how to please householders? Among the many dishes and recipes it is so difficult to choose, and sometimes there is no time to prepare. Today I will tell you how to prepare real manta at home and please close delicious dinner or dinner.

Now this dish is served everywhere, whether it is an expensive restaurant of oriental cuisine or a regular cafe. Even our president in China tried to blind this meat treat. It was shown how to make an open option with a hole from round pellets. About this version I amtering me.

Manta or meat poses, as they are also called, one of the most versatile dishes. In the stuffing you can add not only meat, but also pumpkin, potatoes or cabbage. Most classic recipe Cooking.

Traditionally, meat poses are prepared for a couple. However, now there are plenty of other ways to prepare: in a slow cooker, on water and even fried in a skillet. The huge plus of this dish is that they can be eating immediately or make freezing. And further cook as needed.

Most often this dish is served with sour cream, butter, adzhika or tomato paste. Recipes of the most appetizing sauces, how to knead the dough and how much cook, you will learn here. And for those who do not know how to form manta is a special bonus. I will show 7 methods of manual modeling of beautiful and original poses.

This is a traditional dish of the eastern peoples. Pumpkin in the stuffing gives a sweet note, and the spices emphasize the taste of meat. Be sure to surprise guests with this unusual Kushan prepare a useful and saturated dish for a couple.

Required ingredients:

450 g of flour;
1 egg;
0.5 hl salt;
200 ml of water.

400-500 g meat;
300 g pumpkins;
2 bulbs;
1/2 C.L. salts;
spices to taste.

How to cook:

1. In a bowl with a flour, add salt, lean the egg and gradually pour water, continuing to stir up to a homogeneous mass. Hands thoroughly knead the finished dough until it becomes elastic.

2. Form the ball from the dough and leave to relax half an hour.

3. Meat finely chop the knife. Place in a separate bowl by providing salt and spices. You can take the seasoning for meat or a mixture of peppers.

4. Add a finely chopped pumpkin and chopped onions. Mix thoroughly until the pumpkin gives juice.

You can interfere with your hands - so the filling will turn out to be juicy.

5. Roll the dough into a thin layer with a thickness of no more than 2 mm. Using a ruler and a knife, cut the dough into squares width 10 cm.

6. To the center of each piece of the dough, add a stuffing (1 tsp with a slide). Cut the manta by connecting the opposite corners of the test of the resulting "conversion" among themselves. It turns out 4 corners, which must be connected to 2 together.

7. Cook in a slow cooker or use a special saucepan for cooking pair. Put the blanks in the pan and cover the lid. Chart the postures for 30-40 minutes on medium heat.

Serve a ready-made dish with oil and sour cream, decorating greens. It is time to call households to taste a snack!

Delicious mantle recipe with chopped beef meat and onions

No store semi-finished product is compared with a homemade dish. This is an excellent option when you cook there is no time. You can freeze poses and cook at any convenient time. Arrange a cooking evening and blind manta with children.

25 pieces need:

2 eggs;
1 tsp. salts;
3 tbsp. l. vegetable oil;
1 cup of water;
700 g of flour.

400 g beef tenderloin;
3-4 bulbs;
1/2 C.L. zira;
1 tsp. Mixtures of peppers 9Bez slides);
1 tsp. Salt.

Step-by-step preparation instructions:

1. Cut meat with small cubes, and leek tap. Connect the ingredients in the bowl, add salt, pepper and a little zira (traditional Arab seasoning in the form of dried seeds). Mix the mixture thoroughly.

You can use a mixture of ground and fragrant pepper pepper. Optionally, add a ground paprika.

2. Wear eggs with a wedense to a homogeneous consistency, add salt, butter, water and mix again. Gradually pour flour and knead the dough.

3. Sprinkle the table with flour and continue to knead the dough until it stops sticking to the hands.

Before starting to the modeling, add a glass of water into a bowl with a bowl of 1/4. So the meat will be more juicy.

4. Roll the dough into a subtle layer. With a wide glass, cut the circles and lay out the stuffing in the middle of each circle from the test.

5. Put the stuffing on the dough and cut the manta so that there is no open meat. First, fold the workpiece twice and tack in the middle. Then connect the edges. The remaining tails blind together. This will allow meat juice to preserve inside in the cooking process.

6. Lubricate the shape of the oil and lay out mantle. Try to invest in such a way that the place remains between them, since in the cooking process they will increase in volume.

Prepare 30 minutes for a couple. Serve a dish with adjika and dill. Bon Appetit!

How to make poses with meat and potatoes so that they are juicy inside?

Traditional Tatar dish with potato adding. It is not difficult to cook it quickly and at all. It turns out very satisfying and nutritious. Be sure to try and treat your relatives.

The following products will be needed:

700 g of flour;
1 egg;
200 ml of water;
1 tsp. Salt.

800 g of purified potatoes;
2 bulbs;
250 g meat;
1 tbsp. l. salts;
spices to taste.

How to make step by step with photo:

1. In a separate container, mix the egg and water. At the exit you should get 230 ml of total. It is best to use a measuring glass.

2. Squash flour into clean dishes, add the salt, pour the egg with water and knead the dough.

3. Form the ball from the dough, cover the cover or towel and leave for a few minutes to "reach".

4. Melno nourided meat put in a bowl, spend, pepper, add your favorite spices.

Meat for filling take in the ratio of 70% meat to 30% fat. So the dish will be more juicy.

5. You can use zira, dill seeds, various pepper mixtures, seasoning for meat and minced meat.

6. Finely torn onions, cut into potatoes with small cubes. The smaller will be the filling, the better. Add vegetables K. chopped meat and thoroughly mix all the ingredients. Stuffing ready!

7. Half the test thoroughly roll out, cut into squares 10-15 cm wide with a culinary roller or knife.

8. Lay out 1 tbsp. Square for each square.

If you took a lean or not fatty meat - add some cream oil over the filling.

9. Take the opposite corners of the dough and connect with each other in the form of an envelope. Continue the corners that are located on one side. Next door will remain small holes.

10. Thus, they disappear well in the cooking process, and the filling will be juicy and soft. To better understand how to form such mantas, see the video below.

11. Lubricate the larchaeper with oil, including walls and bottom. Put the blanks, put on the plate with boiling water and cover the lid.

12. Boil 40 minutes, then remove from the stove and give another 5-10 minutes to stand. So it will be easier for you to remove ready-made poses.

Lay out the finished dish on a plate, decorate with sliced \u200b\u200bvegetables and greens. Serve with ketchup, sour cream or your favorite sauce. Eat with pleasure!

7 ways to manually sculpt beautiful manta (video instruction)

How still make it meat dish? For a long history, many methods of modeling methods were invented, each of them is unique in its own way. In this video, there are 7 methods for the formation of mantle from the classic in the bag to a chic design in the form of roses.

Homemade mantle with minced meat, potatoes and pumpkin cooked

Original recipe juicy dish With the addition of pumpkins and potatoes. The benefits of vegetables in combination with meat filling. After all, in the pumpkin there is a lot of vitamin A, very useful for sight. And potatoes contain vitamin C, to improve immunity in winter.

Ingredients:

For dough:

2 cups of flour;
2 eggs;
1 tsp. salts;
1 cup of water.

300 g mincedi (pig-beef);
300-350 g pumpkins;
200-250 g potatoes;
1 medium bulb.

Cooking:

1. In a bowl with flour, lean the eggs, add salt, water and mix. Knead the dough, cover the lid and leave for 10-15 minutes

2. Small-cut vegetables and onions Couple with minced meat, spray to taste. Add your favorite spices and mix the mass thoroughly.

The smaller the vegetables will be chickened for the filling, the juicy I will be manta.

3. Roll the dough. With a glass or large mug, cut the circles.

4. In the center of each piece of the dough, lay out the stuffing, blind the edges and place each workpiece.

5. Lubricate the bottom and sides of nastyovarka creamy or vegetable oil, lay out mantle at a short distance from each other.

6. In a saucepan with boiling water, add some salt and a bay leaf. Prepare manta for a couple of about 45 minutes

Welcome a ready-made dish with oil, serve it hot. Enjoy a delicious dinner or dinner!

How to prepare manta houses with chicken and pumpkin?

Excellent option with filling from chicken breast. Original lunch for real men and fans of a healthy lifestyle. This dish contains a lot of protein and vitamins. It is very tasty and no less useful!

For cooking take:

2-2.5 cups of flour;
1 egg;
1 tsp. salts;
200 ml of water.

300 g pumpkins;
300 g of chicken feet without bones;
300 g onions;
50-80 g of butter;
1 tsp. Salt without a slide;
1/2 C.L. Mixtures of peppers.

Step-by-step dish preparation instructions:

1. In a big bowl, connect all the ingredients for the dough and mix well. Sprinkle the table with flour and thoroughly knead the dough until it becomes elastic. Cover the dough with a lid and let him relax about 20 minutes.

2. Cut the pumpkin into small cubes, and the bow is finely torn onions. Connect vegetables in a deep bowl.

3. Melko fray chicken fillet, add to a bowl with vegetables. Optionally, you can grind meat blender.

Filling S. chicken patch It will be more juicy, because they are more fat than in chicken breasts.

4. Suck the stuffing to taste, add some pepper and mix well the stuffing.

5. Add the softened butter to the stuffing and mix again. It will give the dish great juiciness.

6. Divide the dough into two parts. Roll one part into a thin reservoir not more than 3 mm.

7. Cut the dough with a special metal circle or use a conventional glass. Put the stuffing on the dough.

8. You can cut the mantle in the form of an envelope or triangle. This is very simple ways. Try different variants And write what you liked most.

9. Lubricate the shape for a steaming cream or vegetable oil to lay out the blanks. Boil for a couple of about 45 minutes.

Gentle filling perfectly combined with sour cream or ketchup. For losing weight - excellent option There will be a sauce from natural yogurt. Drink on health!

Vegetarian manta with potatoes and pumpkin on a native man (video recipe)

Of course, I did not leave awesome vegetarians. And especially for them - the best recipe for useful and delicious dish Without adding meat. Vitamin filling and thin dough - a great combination for a full lunch or dinner. This awesome dish will appreciate even meatoes. And to the Kushanye, it is refined, add your favorite sauce.

Cooking recipe for homemade with minced meat and cabbage

Light and raw meat poses for every day. Buy ready-made dough or prepare yourself. The combination of cabbage and mince makes the filling a little sweet. In combination with tomato paste sauce, it turns out very tasty - just losing my fingers!

We have to:

500 g ready fresh dough;
500 grams of beef;
3 large bulbs;
5-6 potatoes;
100 g of lap cabbage;
salt and spices to taste.

How to cook:

1. Finely chop onions, cut the potatoes with thin straw. Couple with a mince, potatoes, onions and cabbage. Save, pepper and mix everything thoroughly.

2. Roll the finished dough, cut into squares. Lay out 1 tsp. Stuffing on each workpiece. Take the opposite edges among themselves. There are 4 small tails that need to be offended by 2 together.

3. Prepare poses in a double boiler for 40-45 minutes on medium heat. Do not forget to lubricate the container with vegetable oil.

Decorate the finished dish of the greenery of dill and parsley and serve with a sauce of leaks or fresh vegetables.

Like these ones wonderful recipes for today. Probably everyone, at least once in life, tried this wonderful dish. And if not - be sure to prepare and appreciate the stunning taste. Such a dish does not compare even with the most expensive delicacy in the restaurant, and even more so with the store semi-finished product. After all, when the hostess prepares, she puts the soul, and it stands dear.

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I wish you a wonderful mood, culinary success and of course bon Appetit. To new meetings, friends!

It is believed that Mantans came to us from China, looking on the road almost in all points of the world. The National Manta dishes are called the peoples of Azerbaijan, Turkey, Crimea, Uzbekistan, Kyrgyzstan, Kazakhstan, Tatarstan, Bashkortostan, Korea and some other countries associated with Asian cuisine.

Manti: the main thing

Dough. Classic dough for mantle - fresh rootless on the water, but prepare on milk, with vegetable oil, eggs and even yeast. Proper, masterfully blind dough - the thinnest, stuffing through it shines. Before molding, the test necessarily gives a relax 15 minutes, covering it with matter. Then roll, start and form in different ways.

Filling. The most diverse, from lamb to potatoes, from camels to mushrooms and shrimp to fruit. By and large, you can wrap in the dough anything, however there are a number of recipes that are more or less used when preparing this dish.

First of all, it is meat (lamb with curricular ram, beef, pork) with bow, mix from meat and roasted fat and vegetables (pumpkin, potatoes), lean manta (pumpkin, fruits, mushrooms).

To create minced meat, the kitchen appliances never uses - only a knife: the meat is crushed with a knife with small cubes by half centimeter. The same applies to vegetable components. Before starting the mantle, mince is referred to.

Forming . The main thing in the formation is to look so much that the juice from mantle did not flow out, but remained inside, so the classic manta is always sealed, unlike lazy, where holes are allowed. Mantle manta with cups, envelopes, like sams and both chinki, small dumplings, robes, etc.

Cooking . Unlike dumplings, Hinkali and other relatives, manta are preparing for a couple, and what you choose to fulfill the task - absolutely no matter. It can be a classic double saucepan, at the bottom of which water boils the steam into the upper, where the floors are mantas (Manting, Nandovarka, Mantic, Mantnica). Or electric steamer, a slow cooker, which has a pale making pallet. In some national recipes Mantans first roasted on vegetable oil to golden crust and only then go to the napovark.

Innings . Traditionally, manta eat hands, carefully bite the edges and drink broth, therefore manta must be very juicy. By and large, a piece of butter is already more than enough, but it is quite possible to cook sauce - yoghurt, tomato, garlic, sour cream.

Manta classic recipe

Classic recipe for Uzbek mantle with lamb. Thin dough, and inside - a lot of meat juice and the indescribable flavor of spices and onions. The dough is mixed on the water with the addition of the egg, it is perfectly rolled and does not break when modeling.

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

Ingredients for dough

wheat flour - 450 g + approximately 100 g on the populated
corn flour - 2 tbsp. l. with high slur
large chicken egg - 1 pc.
cold water - 250 ml
salt - 1 tsp.
vegetable oil - 2 tbsp. l.

Ingredients for filling

lamb (blade) - 500 g
kurdnyny fat or pork fat - 150 g
onions - 400 g
salt - 0.5 h. l.
black ground pepper - 0.5 h.
zira hammer (quinent) - 1 tsp.

How to cook manta with lamb

Big photos Little photos

First prepare the filling. Self delicious manta It turns out, of course, from lamb, but if you failed to find the suitable meat, you can cook from beef with spices. I recommend to take the shovel - especially well, if the ramchik is fat, then on top on the outside of the blade there are fat, he is not a roasting, but interior, but also it will take good way and make a filling juicy.

So, I cleared the blade from the upper film, removed all the fat and put aside. Then cut the flesh from the bone, moving the knife along the T-shaped bone. It is more 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 mantans must be chopped manually, otherwise it will not work juicy, so they are armed with a sharp knife. I cleared the meat from films and tendons (they should not fall into any case), and then cut the lamb with a cube measuring about 0.5 cm.

Similarly, the fat shredded - it is needed that mantas get juicy. If you could not find Kurdjuk, and the shovel you came across a completely non-fat, then you can use a swine larger without skins. But in this case, the lard should not be chopped, but to skip through the meat grinder - it should be pasty, then faster dissolves in the filling, because its melting temperature is lower than the Kurdnya fat.

The onions cleaned and cut into a small cube. He plays a very important role in the stuffing, saturates its aroma and juice, so it's not necessary to regret Luka. As a rule, it is taken in the ratio: 1 kg of onions - by 700 g of lamb and 300 g of Kurdnya Sala.

Meat, fat and bow connected in a deep bowl. Added salt, pepper and zira, griming into the mortar. Thoroughly smelled his hands, crushing the onions so that it would let as much juice as possible. She covered the bowl of the film and assimilated aside for 20-30 minutes at room temperature so that the meat was blocked in Luke and spices.

In parallel, kneading the dough on the manta. Flour sat in a bowl - it will take 450 grams, that is, about 3 glasses. If you use only the flour of the highest grade, then the dough will get too soft due to a large amount of gluten and it will be bad for shape. So that mantas are not risen, you can take part of the flour solid varieties (fool) or add corn flour. I added 2 tablespoons with a slide corn flour of fine grinding, it will make the dough tightly and stronger.

The sifted flour was collected by the Hollych and made a hole in the center.

A salt and egg added to a glass with ice water, stirred up to uniformity with a fork. And poured a mixture into the smell of flour. There also poured a couple of spoons of refined vegetable oil, which follows the dough more elastic and will prevent adhesion to the mantle.

And we transfer it to the worktop or the board, generously faltered flour. We wash your hands. In order for the dough does not rush when rolling, it needs to be kneading for a long time, at least 15-20 minutes, then it will be obedient and pliable. Watch a bun in the food film and leave "relax" to half an hour (if the room is cool, then you can just leave on the table, and if it is hot, then it is better to transfer to the refrigerator).

We put the water on the mantle, let it boil until we are lying. Rested dough should be tight and elastic.

We draw the working surface with flour and lay out about a third of the test. We form a sausage, divided into fragments with a thickness of approximately 3 cm, roll the balls with a size of walnut (Weight 30-35 g), refresh the palm and roll in a diameter with a diameter of 10-12 cm. The dough must be rolled thin, thickness of 1-2 mm. In the center of each billet lay out 1 tablespoon of the filling.

Connect the upper ends. Then the side ends also connect together to get a kind of envelope. And finally, we fasten free corners with each other, as if clasping the product in a circle. This is the easiest option as sculpt manta. If you wish, they can be made of more figured, with holes, form in the form of a spikelet or bag.

Before posting the mantle in the mantle, we lubricate them from the bottom with vegetable oil - it will prevent the dough sticking to the bottom. Between them should be definitely a distance of at least 1 cm so as not to glue. We close the lid and cook about 40-45 minutes depending on what size and thickness you have products. If there is no special mantle, you can use a double boiler or a multicooker.

Mantles for a couple should grow in volume somewhere 2 times, while maintaining its shape. In total, I got 25 pieces.

Hot manta with meat shifted on a warm plate for feeding, we lubricate a piece of butter with a piece of butter and sprinkle with a small parsley or cilantro. We feed on the table with hot, with sour cream.

Dough Recipes for Mant

Classic dough for mantle

Three components are the optimal option. The high quality of this test version is achieved due to a thorough and fairly intense kneading. Some hostesses even recommend "to repel" the mass to give her additional smoothness and elasticity.

Ingredients:

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

Mix the water with salt, we snatch two thirds of flour. We stir for a fork. The remaining flour is pouring onto the working surface, laying over it the resulting mass. We knead smooth, tight dough, not sticky and pleasant.

Custard dough for mantle

This dough is distinguished by special convenience in work. It is so elastic and obedient that it does not require additional flour for molding products. True, someone seems somewhat "rubber" taste, but this is only a matter of personal preferences. Another advantage - dough, cooked cava, it does not run in the cooking process, so much inside the mantle, most of the juice remains.

Ingredients:

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

Water is brought to a boil, add salt and vegetable oil. Two thirds of flour are sprinkled in boiling water, quickly and well stirred. Remove from the fire, spread the mass on the rest of the flour and knead not tight, but absolutely not sticky, elastic dough.

Dough for mantle on milk

Let's say straight - not everyone will definitely determine the taste, whether the dough is prepared on water or milk, but if you feel about the few gourmets that may know exactly: this option is softer, more gentle, delicate.

Ingredients:

2 eggs;
0.5 l of milk;
5 cups of flour;
2/3 h. L. Salt.

Eggs mix with milk and salt, squeeze four cups of flour. Mix in a bowl. On the table we put out the remaining flour, on top lay out the dough. Further kneading hands, in the presence of time and desire, the dough is slightly beat about the table.

Filling for mantle

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

Three rules of good filling:

Many onions. Onions - one of the pillars of juicy filling for mantle, so if the recipe is about 300-400 g, it is not a typo and not exaggeration is a truly third part, and often only half of the filling.
Many fat. Fat - second pillar. Kurdyuchnoy or pork fat in the process of cooking mantle is overlapping, giving his juice with meat and other components of the filling. You can, of course, contemptuously wrinkle sprinkle when mentioning these components, but if you want to prepare a truly juicy manta, do not worry. Add.
Many handmade. The meat grinder greatly facilitates the life of a modern hostess, however, the delicious manta with it is not friends categorically. The meat should be solely chopped cubes - chopped. "Chew" with the help of a knife and grid of meat grinder is not an option, because at the stage of cooking minced it loses the lion's part of its juices, turning into a dry dense substance. It will be edible, undoubtedly. And even, maybe delicious. But not as it should be.

Lamb - classic genre

This is the basis of the foundation. That filling, which is used when they want authenticity and "correctness". Due to the specific lamb lunch, it is not so often found in the menu of restaurants or other catering establishments, however, it is this option is considered to be classic.

Ingredients:

800 g of mutton pulp;
200 g of Kurdnya Fat;
500 g of the Republic of Luke;
1 Full h. L. Ground Coriander;
salt, pepper to taste.

Meat, fat and onions cut into small cubes (the smaller, the better), add salt, pepper, coriander, a couple of water spoons and how to wash.

Pumpkin filling for mantle

Very and very worthy option for lovers vegetable fillings - Thanks to the Kurdya fat, the pumpkin "plays" by unusual notes, and together it turns out a beautiful mass - juicy, satisfying, but not heavy for the stomach.

Ingredients:

800 g of purified pumpkin;
300 g of Kurdnya Fat;
400 g of a splash;
salt, pepper to taste.

Pumpkin Cut into small cubes, Kurdnya fat, too, turn into cubes slightly smaller size. Onions - the most finely, mix everything, be sure to add black ground pepper, salt, let it stand 10 minutes, after which I mix it again. Mass is ready for use.

Manta with potatoes

In general, potatoes in mantas itself ... well, quite ascetic. So that such mantas are more likely, it is recommended to add 30% meat to the stuffing. However, it can be limited to what is.

Ingredients:

600 g of potatoes;
500 g of the Republic of Luke;
300 g of Kurdnya Fat;
1 tsp. Coriander;
salt, pepper to taste.

Potatoes clean, cut into small cubes. Onions, fat shred. We mix, add salt and spices, wash well again.

Manta with chicken

The chicken filling itself comes out quite restrained, if not to say boring. In order not to slip into such a culinary asceticism, be sure to add a lot of fragrant greenery. Pork fat or Kurdnya fat is a huge bonus if you calmly treat the idea of \u200b\u200bmixing so uncommunicative products.

Ingredients:

500 g chicken fillet;
200 g of pork sala;
400 g of a splash;
150 g of greenery;
salt, pepper to taste.

Meat, fat and onions cut into cubes, mix with greens, salt and pepper, add water (minimum half a compartment) and sting intensively stuffing.

Mixed meat minced mantle

This is an option for those who love experiments in the kitchen and hates the restrictions! It is believed that the best meat mince is obtained by mixing different species Meat, so do, create and adapt to personal taste addiction.

Ingredients:

200 g chicken strength;
300 g beef;
300 g of pork;
400 g of a splash;
300 g of pork sala;
salt, pepper to taste.

Meat and lard cut into small cubes, mix with grounded bow, add salt, pepper and half a cup of water, mix well.

Mushroom filling for mantle

On an amateur. On the connoisseur. On gourmet. In general, the one who is not indifferent to mushrooms will understand and appreciate.

Ingredients:

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

In the pan melts the butter, fry to the goldenness of the onions cut into the goldenness. Suck chopped champignons, continue to fry before evaporation of excess fluid. Add salt and pepper. Ready.

Curd filling for mantle

Very original filling for mantle - cottage cheese. Saturated to taste, with character. In addition, it is useful and satisfying.

Ingredients:

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

Greens are finely cut, mix with cottage cheese, squeeze garlic, add salt and pepper.

Fishing

Not the most common recipe for mantle filling, but lovers fish dishes It will certainly appreciate it.

Ingredients:

1 kg of fish fillet;
200 g of the Republic of Luke;
100 g of butter;
big beam of greenery (dill, parsley);
salt, black pepper, red pepper to taste.

Fish cut into small cubes, onions and greens are crushed. Ice cream butter roaring in the crumb. We mix all, add salt and pepper. This stuffing should be immediately used for mantle model.

Pork - non-canonical filling for mantle

Very and very non-canonic filling for mantans, which is due, of course, first of all with the prohibition of this type of meat in Muslim countries. However, given the fact that Mantans have long changed beyond the limits of the initial "habitat", such a filling appeared, used and quite popular.

Ingredients:

600 g of pork;
300 g of pork sala;
400 g of a splash;
salt, pepper to taste.

Cut the meat with small cubes, fat - cubes of even smaller. We mix with the chopped onion, add salt and pepper, we pour about half a cup of water, mix well.

Cabbage mantle filling

Stuffing with Asian character than, actually, and especially interesting.

Ingredients:

800 g of white cabbage;
200 g onions;
300 g beef minced;
salt, pepper to taste.

Cabbage is finely shinku, we rich in a salt, and as you can do with my hands, to go juice. We leave for 10-15 minutes, then drain the liquid. Cabbage mix with sliced \u200b\u200bcubes onions and meat minced meat, add salt and pepper and mix again.

Additional possible supplements in filling for mantle: cheese, spinach, cabbage, tomatoes and tomato paste, zucchini, eggplant, garlic, cilantro, mint.

How to sculpt manta - 5 ways

1. Classic: Two windows

This type of molding mantle, to which we are all accustomed - standard and classic.

In the center of the oval workpiece from the dough lay out the filling, fasten together two opposite edges. Then we raise and fix the remaining two sides to the already existing "nodule". After that, we connect into the ring in pairwise formed "tails".

2. Romantic: Roses

Perhaps this is one of the most spectacular ways of filing mantle. Advanced cooks do not complain about it - it is believed that such an "open" type of molding allows you to evaporate most of the juice that is obliged to be present in the filling right mantabut if you want to surprise guests or impress your girlfriends, better option Do not come up with.

The dough for mantans is rolled into the rectangular reservoir and is cut by strips with a width of approximately 5-6 cm (especially beautiful, if it is made by a special round knife with a wavy edge). In the length of the bands lay out a thin layer filling, the stripes turn along in half.

3. Quick: Skirt to Fold

On a round billet from the dough in the center placed filling, lift the dough on the one hand, make a small fold. And then - just: starting to "dance" from this first overlay, pleated is collecting all the rest of the dough. Handsomely!

4. Elegant: four petals

Again, a round stopper comes to the scene, on which the stuffing lies (by the way, you do not cut it out of the rolled dough using a mold or an inverted saucer, however? You roll the dough into the "sausage", cut it with portion pieces and just roll out each of them in Circle, yes?). Rim up two opposite edges of the dough, fasten the center. The same do the same with two others. Further, carefully insert the fingers into the neighboring "windows" and connect them pairly with each other. It turns out a flower with four petals.

5. Exquisite: Spit

And again - the round basis, in the center of the filling. Watch a piece of dough (we visually present a circle with a cut riding - that's what we depict it) and begin to alternate the side parts of the folds inwards. Mappy braided!

And some more non-classical manta options

Of course, this is not a complete list of what can be called marts. There are a bunch of variations that seem to and do not fit into the conditions of preparation, but still enter the mantle recipes family. You probably heard about Khoshan - fried mantle with meat. Not for a couple, but still manta. Or, for example, you know about the fact that to accelerate and facilitate the process, some hostess are preparing manta on a frying pan - and you can't argue, the manta is! And there are still fast mantans, the optimal version of the stuffing in which - pumpkin or potato (by the way, so that the quoted version it tastes is not worse than the spice, add spices and warm vegetable oil into the sliced \u200b\u200bvegetables: absorbed in potatoes or pumpkin cubes (and it is possible And both together), it will give them quite good taste shades). And manta from rice dough, and even yeast. In general, do not get bored!

To prepare delicious manta at home, take advantage best recipes From our selection!

Prepare a dish with a variety of fillings, including post, so manta calorie can have the most different. The most satisfied - mantle of pork and lamb, the least calorie filling - mushroom and vegetable.

A distinctive feature of this dish is that it is not used to create minced meat grinders and a blender. Meat and fat should be chopped with knife cubes (0.5 cm). The same rule - for other ingredients, if you cook multicomponent mince (meat with vegetables) or lean manta (with vegetables, cottage cheese, cheese, fruit - apples, quince, grape berries).

Before wrapping manta, mince cool. Masterfully cooked dish can be assessed by the thickness of the test. Perfect dough for mantans should be the finest - so that the filling is shouted.

for dough:

flour - 2.75 tbsp.
vegetable oil - 1 tbsp.
salt - 1 tsp.

for filling:

beef - 300 g
onions - 300 g
zira - 1 pinch
salt to taste
coriander ground - 1 pinch
black Pepper Ground - 1 pinch
pepper red ground - 1 pinch.

The recipe for mantle with meat is simple, and cooking is starting with the kneading test. Pour 1 cup of warm water in a deep cup, add salt and vegetable oil.

Gradually add flour. For the preparation of a steep dough, a maximum of 3 glasses of wheat flour of the highest grade is used. In this case, 2.75 glasses were used.

To knead everything to wrap in the food film and postpone 15-20 minutes. It is the dough for mantle - the recipe is classic, which is suitable for products with any stuffing. You can also add 1 egg. To do this, smash the egg and add water to the edges. And then add flour.

While the dough insists, you need to cook a filling. Onions cut into half rings, add a pinch of salt, pepper, coriander and zira. All the mass to melt hands. Onions should let juice.

Beef cleanse from films and tendons. Cut into small cubes, further chop the knife, as in the photo. With a shortage of time, you can use a meat grinder with a nozzle for a large bubbling, but the real mince for mantle is piled by a knife.

Mix onions with meat, salt to taste. If meat without fat residences, add 2 tablespoons of softened butter in the filling. Ready dough need to roll with a rolling pin. If you stick to the surface, you can slightly sprinkle with flour.

Roll the dough on manta is needed quite thin, a few millimeters thick. If you can see the letters on a silicone mat, it means it is already quite thinly stretched. It is necessary to try so that the reservoir over the entire surface is the same thickness.

Cut the dough with a knife to the same squares with the parties 10 * 10 cm.

On each square lay out on one tablespoon of the filling.

The opposite ends of the square are connected in such a way that the envelope is turned out. You only need to connect the tips, the edges remain free.

Now manta with meat need to be lubricating with vegetable oil from all sides and put on a double boiler. The cooking bowl is also needed to lubricate with oil.

Mantants should be folded enough enough, but at the same time to ensure that they do not flatter and have not lost their shape.

When water in a double boiler or a multicooker boils, install the bowl with marts. Prepare a dish for a couple you need exactly 45 minutes. After the specified time, put the mantle on the plate and pour into melted butter.

Recipe 2: how to cook manta at home

For dough:

Flour (wheat) 0.5 kg.
Egg 1 pc.
Water (warm) ¾ cup
Salt chipotch

For filling:

Minced (pork) 300-400 gr.
Loak 4 pcs.
Salt to taste
Spices to taste
Greens for decoration to taste

In a bowl of sifting wheat flour Through a fine sieve, add a pinch of salt, egg and a little warm water. We mix the elastic, elastic dough, which should not stick to the hands. We get it in the food film and send one hour in the refrigerator.

I bought already finished minced. But if you have a pork clipping house, you can make it yourself, confusting meat through a meat grinder with a middle knife. Clear onions, finely cut and add to mince, you can also skip through the meat grinder. Do not forget to salute and pepper.

Remove the dough from the refrigerator, divide into 4 parts and roll off the rectangular layer with a thickness of at least 0.5 cm,

we cut it on 6 squares, approximately 9 × 9 cm, in each of which put on one teaspoon of minced meat.

We cover the edges in the middle, and we connect all the tips of mantles in pairs. To navigate the photo.

We will prepare homemade manta on a double boiler or a nancing, the bottom of which you need to smear a piece of butter.

After that, I put all manta in it so that they do not touch each other. Otherwise, then when removing, they glue and break.

Cooking manta needs at least 40 - 50 minutes on medium heat.

Take dill, mine and finely cut. Finished mantle must be carefully lubricated with butter so that they do not glue, and then sprinkle with greens. Homemade mantle are served with sour cream. Bon Appetit!

Recipe 3: Mantants at home in Uzbek

Recipe mantle in Uzbeks - traditional dish Central Asia. It's easy and very tasty, so you need to cook!

For minced meat:

Lamb - 300 g
Salo Kurdyuchnoy - 40 g
Onion - 2 pcs.
Water - 1-2 Art. Spoons
Salt - 0.5-0.75 h. Spoons
Pepper black ground - 0.25 h. Spoons

For dough:

Flour - 1.5 cups of flour (240 g)
Water - 0.75 glasses (120 g)
Salt - 1 pinch
Vegetable oil for lubrication - 1 tbsp. the spoon

Prepare products for the mantle prescription in Uzbek.

How to cook manta in Uzbeks: the flour is sieved, poured water, salted.

From flour and water with salt mixed steep dough, roll into the ball and leave for swelling for 10 minutes.

Cooking minced meat. The pulp flesh is passed through a meat grinder with a large grill or a finely chicken.

Onions clean and cut very finely.

In the stuffing add finely chopped onions, black ground pepper, salt, some water (1-2 tbsp. Spoons) and stirred thoroughly.

Dough separating on portions (12-14 pcs.)

Then rolled the juice with a thickness of 1-2 mm, a diameter of 10 cm

On the middle of each juicy put mince.

From above laying out a piece of curd sludge with almond.

They are protected in the middle, giving the product a round shape. To the dough not dried and did not become fragile, the raw mantle is covered with a napkin.

The pairing lattice or, if there is, the steam pan's tiers (Cascane) are lubricated with oil, laid manta on them so that they do not come into contact with each other, spray with cold water and boil for a couple of 45 minutes, closing the lid.

Mantles in Uzbeks at home are ready!

Recipe 4: Mant's preparation at home

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boiled void - 400 ml.;
maclo pactitelnoe - zh.l.;
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doaming Mopes FaPs (Cinina C Halp) - 600 g;
kAPTFEEL, POPEZABED CUND CUBES - OKLO 600 g;
onions pepped - volio 600 g;
cOIL, SPEES.

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Recipe 5, step-by-step: homemade mantas with minced

Mantans - an appetizing meat dish, in form and content resembling large dumplings. However, instead of ordinary cooking in boiling water, Mantans are traditionally prepared for a couple in a native man. With proper manufacturing, they are incredibly juicy, fragrant and tasty. To obtain an abundant amount of "juice", a lot of onions and a small portion of water are added to the filling.

Dough for mantle can be made on water, milk or kefir. We will focus on the latest version. Such dough is obtained the most elastic, does not require professional skills from culinary and the most "obediently" in work. So, we reserve products and cooking juicy home manta - a step-by-step recipe with a photo will provide us with essential help!

For dough:

kefir - 350 ml;
egg - 1 pc.;
flour - about 600-700 g (how much will take the dough);
small salt - 1 h. spoon.

For filling:

minced meat (pork + beef) - about 1.5 kg;
salt, spices - to taste;
onion - 3-4 large heads;
water - approximately 1/3 cups (can be more or less, depends on the compatibility of the minced meat).

For lubrication of tiers:

creamy oil - 30-40 g.

Through a small sieve, we sift the glass of flour and pour into a deep bowl. Throw salt and drive a raw egg.

We take a mixture with a fork and gradually pour kefir. We mix vigorously, connecting the components and getting rid of flour lumps.

To the resulting adhesive composition gradually pour flour. We characterize manually steep, not sticking the dough (according to the consistency as dumplings). If necessary, increase the dosage of flour.

We give the test half an hour of rest, after which we get to the modeling. The flour mass is divided into several parts, roll in thick oblong "harnesses". Every workpiece is divided into about the same slices (about 2-3 cm long).

Dry every piece in flour and roll thin cakes. Onions finely rub the knife and mix with minced meat. Throw salt, spices and wash the meat mass. So that the filling turned out to be juicy, add water (mince must turn out to be soft and juicy, but not liquid). Lay out a portion meat Mass (1-2 art. Spoons) on the center of the pellet. Sometimes instead of minced meat, a finely chopped flesh of pork, beefs or lambs, and often pumpkin or potatoes are often added - a matter of taste!

The opposite edges of the pellets we connect in the center above the stuffing, firmly damping the dough with your fingers (on the sides of the workpiece with the open). The side of the pellet tighten to the central seam and wechive, forming the ears (see photo below).

Similarly, fasten the second side. As a result, we get a quadrangular fully closed man with hidden inside stuffing.

The opposite "ears" fasten between themselves and get a classic form.

The tiers of a nastrocharika lubricate a piece of butter and lay out our semi-finished products. Do not forget to observe the distance so that the manta does not stick through during cooking.

The bottom of the nanovarka (saucepan) up to half fill with water and bring to a boil. Immerse tiers with semi-finished products to a nancing and cover the capacitance with a lid. Preparing home manta for a couple of 40-45 minutes.

We serve a freshly prepared dish with any sauces or just like that, adds fresh greens.

Homemade mantle with meat ready! Bon Appetit!

Recipe 6: Manta Manti home-friendly (step by step)

For the preparation of mantle house it is very important to knead proper dough, because it will depend not only the taste, but also the safety of juicy filling.

We offer you a universal method of cooking the test, it is suitable for both our dumplings and dumplings and dumplings, and some even make Cebureks from it.

Flour - 700 gr.;
Water - 1 tbsp.;
Egg - 1 pc.;
Salt - 1.5 ch. L ...
Lamb - 700 gr.;
Onions - 5 pcs.;
Vegetable oil - 4 tbsp.;
Salt to taste;
Dough (see Recipe above) - 1 kg.

Take a deep tank and ask for flour into it, and in the middle, make a deepening.

Drive in it an egg and pour salt. Now everything is well stirred by a spoon.

Tip !! Better knead the dough on hot water. Many water is replaced with warm milk.

Emboss dough, the longer you will do it, the better. You should have a fairly harsh, but elastic mass.

The next step is the obligatory testing of the dough with a package, food film or a wet towel. So it will become much softer with a rolling and militant. Leave everything in this form for 1 hour or more.

Take the pulp flesh rinse and suck. Cut into pieces: someone cuts bigger, someone is in bed. Do at your discretion.

Onions crushing and shredding on small cubes.

Machine onions slightly salute and mix to get juice.

Connect the meat with the bow and mix the hand again. Optionally, minced can be across.

We take our elastic dough and rolls into a subtle layer. Cut into squares.

In each square in the center put the meat mixture, somewhere with one teaspoon approximately.

We form our pellets with meat, connecting all the corners.

The bottom of each of the resulting billet is loose in vegetable oil, and then put in a double boiler and set the time for 45 minutes. So, our dish when pulling out will not break through, and we will keep our entire juice.

On a note!! Mantans, unlike dumplings and dumplings, are prepared for a couple, and not boiled in a saucepan. For this purpose, a special mantle, a double boiler or a multicooker is used.

Recipe 7: how to cook manta at home

Ingredients for dough:

500 g of flour;
250 ml of water;
1 egg;
½ h. L. Salt.

Ingredients for minced:

800-1000 g meat;
4 large bulbs;
salt, pepper to taste;
cold water or chopped ice.

Meat. I usually have pork, less often - pork in half with beef. The chicken does not like, but this is a matter of taste. In general, take what you like. Lady, turkey, losyatin.

You twisted. I do not use the purchase of mince and I do not recommend.

Clean the bow, grind in a blender in the crumb. Not a paste, not cumulative. In a large church.

Lay out everything in a bowl. Notice that by volume onions only a little inferior to meat.

Add salt, pepper and approximately half a cup of water or ice crumb. Mix. If you feel that mince can "take" more water, add.

Dough. Pour water, break the egg. Add salt.

Sift (or just meant) flour.

We knead the dough - soft, but rather thick, elastic, pleasant. Rounded, hide in the bag, we leave half an hour alone.

After the minced stuff and dough are ready, proceed to the modeling. We stretch the dough-roll in the "sausage", cut into small pieces.

Correct, slightly flatten.

Roll over in oval blanks with a thickness of up to 2 mm. The center is better to do a little thicker, the edges - thinner.

In the center of each workpiece lay out a couple of spoons of the filling.

We fasten the two opposite edges - two and three hostesses. Do not pay attention to the filling - I prepared another option in parallel, I photographed what was at hand.

Then raise the remaining edges, we will replace, but at the same time we definitely leave a small hole.

We fasten the "tails".

Ready. Pretty boy!

In the same Makar sculpt all the rest of the manta. It is not difficult and pretty quickly.

We put the mantle on a slightly lubricated vegetable pancakes of nastrock, steaming or steam bowl of multicookers.

Cook for a couple of 40-50 minutes. We apply, lubricating the butter and adds any taste to any sauce.

Bon Appetit!

Recipe 8: Beautiful homemade mantle roses (with photo)

Manta "Rospe" - one of the simplest recipes for the preparation of this traditional eastern dish, You can even say that this is lazy their option. Such mantans are preparing from the most common ingredients, which will be unusual to make their modeling. To give the easiest "dumplings" the necessary form of roses, they must first be turned into a kind of snails and only then beat the edges correctly. Such mantans are preparing, as well as their original option - for a couple. You can cook in a special nanitomar, a double boiler or in a slow cooker.

Manta Roska is simple in preparation and our step-by-step recipe with photos will be clearly demonstrated to you, and will also tell you how to properly implement all the stages. Tastier just sculpt such manta at home, mince on manta should also be cooked: so it turns out to be tastier. As a vegetable component, we will use a standard combination of onions and carrots, but you can add your favorite ingredients to them, as well as a wide variety of seasonings and spices.

We will proceed to cook this oriental rich dishes For lunch or dinner!

flour - 300-400 gr
water - 1 cup
vegetable oil - 2 tbsp.
salt - ½ tsp For dough
meat minced meat - 100-150 gr
onion - 1 pc
carrot - 1 pc
pepper black ground - to taste
salt to taste
soy sauce - to taste
teriyaki sauce - to taste
schute - grain to taste
lemon - 1 Slot

All components for kneading satisfying and plastic test need to be mixed on a clean and dry surface or in a deep bowl. Add boiled water into flour, add portion, knead the dough with your hands.

Filming the dough into the bulk round shape and leave it to be suitable at room temperature.

You can purchase ready-made mince, but it is best to make it yourself. It is also very recommended to make a chopped minced manta. A piece of fresh pork or beef rinse in cold water, wearing and then grind any way convenient for you. Moto carrots and clean from the peel, rub on the largest grater. We add salt and black ground pepper to meat to taste. We wash the ingredients to the state of homogeneous dense minced meat.

The present dough on the whole dry and clean surface, sprinkled with flour, roll in a rather thin layer. We cut the resulting pancake from the dough to the same strip thickness as shown in the photo.

We lay out stuffing fine stripe over each tape test. Lay out meat with some edge of the edges.

First we turn the tape from the dough in half and carefully fasten the edge so that the filling falls out in the process of further cooking dishes. Then we turn the resulting tube in the form of a snail (see photo).

So that the mantles are as much as possible in the form of a rose, you need to slightly unscrew into the outer side of the edge of the snail.

The formed mantans lay out on a nailed vegetable oil the basis of the steamer or nanovarka. Cooking the dish for about 40 minutes.

While the mantle is boiled, prepare sauce. Mix in a deep bowl teriyaki sauce and soy sauce, add some sesame grains there and two or two lemones.

We lay out a ready-made dish on a plate, lubricate a piece of butter at will and feed together with the cooked sauce. Manta in the form of roses are ready!

Recipe 9: how to do delicious manta with pork house

For dough

Water -0.5 cup.
Egg -1 pcs.
Flour -500gr.
Salt -1 h. Spoon
Vegetable oil - 1 tbsp. the spoon

For minced meat

Pork - 400 gr.
Onions - 2 pcs.
Potato -1 pcs.
Salo - 50 gr.

I pour into the bowl of a glass of water in a bowl, breaking one egg,

i add 1 teaspoon of salt

and 1 tablespoon of vegetable oil.

All this whipping the fork.

We gradually begin to add flour to the dough. Kneading tight dough.

I cover it from above the cup, in which I smelled the dough and leave so standing until I prepare mince.

I begin to engage in minced meat. The main thing is that I rushed into my eyes when I watched the roller this is the number of onions. He was added there one to one with meat. Therefore, I will measure the ingredients in the piles.

I take meat and crush it with small pieces, approximately a centimeter for a centimeter. Maybe a little smaller (before, I twisted meat on the meat grinder).

A small piece of bass cut into small cubes.

Two bulbs cut into cubes, it turned out just a full picture

Also small cubes cut potatoes. I took a big potato, it was possible to take exactly half a smaller size.

I lay out meat and onions, salt, pepper and mix them.

Now I come back to the test. Previously, I prepared manta so, rolled the dough the sausage, cut off the pieces and rolled the mugs from them. In this roller they did differently. I divided the resulting dough in half, and roll out of one half a large subtle cake. It is necessary to try, so that this pellet would be square or at least a rectangular shape. But I already understood that when I cut the dough and I had no condition.

Further the dough is the harmonica consisting of 4 parts. The resulting harmonica is cut on equal squares. The first square is applied from above and cut off the second, of the same size. As a result, I get long test strips, the same width (approximately 8-9 centimeters).

We repeat the entire procedure with the second half of the test, the first strips will be template for us. Now the strips that came from two half of the dough, fold, on each other and cut them on equal squares. I do not know whether it was clearly described, tried as it could.

We proceed to the modeling of the man. We take one square of the test, put the stuffing on the middle, we put potatoes on top and a few pieces of sludge.

The opposite corners of the square connect each other.

Then we fasten the resulting "ears" from the same side.

MANT is ready. We postpone it on the side, you can upload immediately to a sheet from a napovarka, having tightened it with oil. First, I add them to the bunker, grappled with flour, and then I already define how much I will cook, the rest go to freezing. We sculpt the manta until either the dough or minced meat. I was superfluous to be a little minced meat, it would be enough for the pieces of not the condition that were formed with me when cutting the test. Well, okay, the man was abuse.