One can argue for a long time about who was the first to invent the manti. But almost everyone will agree that this dish is very tasty.
Connoisseurs and lovers of manti claim that they can be prepared 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 (yeast). The only thing that remains unchanged is the method of boiling them - steaming. To do this, use a mantool, a double boiler, a multicooker, even a colander.

Write down the most interesting recipes manti stuffed with minced meat and potatoes, pumpkin, chicken liver, cooked at home.

Manty with chicken liver in a mantle cooker

This dish is not for everybody's taste. If you treat this offal with a coolness, then such manti may disappoint you. Manty turns out to be hearty, with a pronounced liver taste.

The boiled liver is soft, but a little dry, so manti with chicken liver do not come out as juicy as with meat or vegetables. Therefore, it is recommended to submit them to dining table with gravy. It will not only make the manti juicier, but also enrich their taste.

Would need

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

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

How to make unleavened dough for manti

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

Whisk the liquid lightly until the egg and salt are fully combined with the water.

Some housewives, going to make dough for manti, use all the flour indicated in the recipe at once. This is not worth doing, 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 egg mixture.

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

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

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

Put it in a bag and let it sit for 35-45 minutes. The pastry dough will become pliable and pliable.

How to make a filling with a liver for manti

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

Put the liver in a colander or sieve, wait for all the water to drain.

Cut the liver into small pieces. Add chopped onions.

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

Add salt, pepper and paprika to the mantas filling according to your taste.

Mix the mixture well. Despite the fact that the filling is thin, 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 a photo

Ready dough put on the table. To prevent it from sticking to the worktop when cutting, dust the work surface with flour. Cut the dough into several pieces.

Shape into thick sausages, cut into small pads.

Mash each bite into a tortilla.

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

To prevent the filling from leaking 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 casks of the mantover with oil. Place the manti on the wire rack at a distance from each other. Dip them into the cooker, placing the helmets on top of each other. Boil the manti with the liver at a boil, covering the dishes with a lid, 35-40 minutes.

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

Manti recipe with potatoes and minced meat

Manty is steamed, so you will need a special saucepan - a mantle cooker for cooking. If there is none, then a steamer or multicooker can replace it to some extent.

Any combination of dough and meat is a common feature in national cuisine 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 chopped meat(pork with beef) - 600 g;
• potatoes, cut into medium cubes - about 600 g;
• onions - about 600 g;
• salt, spices.

How to cook

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

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

Sift flour into a cup, make a depression in the middle, drive in an egg. Pour out 100 ml. boiled, cooled water.

Add a pinch of salt and three tablespoons of sunflower oil. Mix by gradually adding water (another 300 ml.). Then pour on the table and smooth 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 refrigerate for 30 minutes.

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

Onions give juiciness and a unique taste to this dish. If there are not enough onions, this will negatively affect the result. The minced meat will stick together 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 into the freezer for twenty minutes. After that, sculpting the manti will be much easier, the juice will not interfere with the sculpting.

Remove the rested dough from the refrigerator, cut into pieces the size of Walnut... You can first roll the cakes, and then proceed directly to the sculpting. Then, after rolling, cover the cakes with cellophane so that the dough does not wind up and does not lose its 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 the adjacent corners of the envelope between the soda. At both sides.

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

When boiling, the manti will increase in size. Therefore, the distance between them is left sufficient so that the mantas do not stick together as a result. One level fits 11-15 pieces, depending on the size.

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

If a multicooker is used to prepare manti, the cooking time is increased to 1 hour 15 minutes.

Cook with the lid closed.

Manty with pumpkin and mushrooms - a simple and delicious recipe

Manty with pumpkin and mushrooms - great alternative meat dishes... Suitable for people adhering to 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 from the recipe and butter and replace it with olive.

In general, this dish is very good in that it is nutritious and taste properties it is not inferior to meat mantas, but in terms of content nutrients and vitamins even surpasses them. So it is perfect for people on a diet, but sometimes wanting to eat hearty and tasty! Properly cooked pumpkin, combined with mushrooms and onions, gives excellent meaty 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

Cut pumpkin, mushrooms into small cubes. Chop 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 in raw manti.

Cooking dough for manti: in a dough bowl, mix 1 egg, 2/3 cup of water, a pinch of salt and 3 cups of flour.
Roll out the dough, cut into squares, put the minced meat, mold the manti, put on steam and cook for 20-30 minutes. When serving, garnish 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 delicious manti

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

To prevent the finished manti from sticking to the wire rack, dip each item (bottom only) in a saucer of butter before placing it on it.

For the gravy, you can use regular vegetables: onions, carrots and bell pepper... Spread them in oil, cover with a little water, add spices. Simmer vegetables for 30 minutes.

The first to cook manti were the Chinese. True, there they are called wrapped, in Chinese - baozi. Initially, they were called in their homeland - Mantou. From there the inhabitants of Asia took the name.

Traditional manti is made from unleavened dough. Often it is very thin, but there are variations with yeast, lush dough for manti. You can fill them with anything, adding seasonings to your taste. The hostesses cook both meat and vegetable, and even curd manti.

The only thing these dishes have in common is the way they are cooked. Manti is steamed in a special dish called kaskan in Asia. V modern world came up with a variety of mantle cookers. They are a multilevel pot with steam holes. In the lowest section there is water, which, boiling away, forms the steam necessary for cooking.

You can also use an ordinary steamer, which is very common in our country.

Well, those who have in stock special Chinese dishes for making mantas can only be envied. Bamboo sticks are used here as levels for placing the dish.

As for cooking classic test worth opening one little secret... In order to be very thin crust not torn, use two types wheat flour: 1 and 2 grades.

Well, and, of course, it is important to add at least two eggs to 1 kg of flour.

And after kneading the dough, let it brew for about an hour, covering it with a damp towel.

The ideal thickness of cakes for manti is 1 mm. Therefore, it is very important that the dough is strong enough.

Put the filling on the cakes and pinch the manti. After shaping the dish, dip each bag in vegetable oil so that the bottom gets wet. And only then send it to the mantle cooker. Thanks to this trick, the manti will not stick to the bottom of the grates.

Manti recipe: how to sculpt beautifully

By the way, the shape of the manti can be very different. Each nation has its own. Manty are round, such manty are often sold frozen in stores. Also, square manti are considered classics, and triangular ones are found.

Filling for manti

The filling is usually chopped up with a knife. Modern housewives often use meat grinders, although in Asia a meat grinder is not generally recognized for preparing a sacred dish. Indeed, manti, the recipe for which involves the use of meat, chopped with a knife, turns out to be much tastier.

Now let's talk about the filling itself. Traditional manti is cooked with meat. Moreover, it is customary to mix several different meat products in one filling. This can be beef, pork, chicken and lamb.

Be sure to add pieces of fat. This is done to make the manti more juicy and tasty.

Such minced meat is added onion sliced ​​into small cubes... It is taken in proportion to meat 1: 2. After all, onions also add incredible juiciness to the dish.

In Asia, pieces of any vegetables and necessarily potatoes are also added to minced meat. It absorbs excess juice and prevents mantas from tearing.

Pumpkin is also considered an ideal ingredient. It adds a peculiar flavor to the meat.

V modern manti add absolutely any fillings. These can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will look at some of the options for preparing this wonderful dish.

Spices for manti

And, of course, like any other Asian dish, manti is not complete without spices. In addition to the traditional black and red pepper, cumin, garlic, and caraway are added.

And on top of the manti are sprinkled with parsley, cilantro and dill. As a sauce, you can serve ordinary sour cream, as well as tomato or various sauces.
Here are some of the most successful recipes cooking manti.

Uzbek manty - recipe with photo

For cooking Uzbek manti you will need:

• For the dough: 400 g wheat flour
• 120 g water
• a pinch of salt
• For minced meat: 0.5 kg lamb
• 50 g lamb fat
• 300 g onions
• salt, pepper to taste

Recipe for cooking Uzbek manti:

Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare the minced meat. To do this, finely chop the meat and onions.

Stir the mixture thoroughly, add salt and pepper. Now start sculpting mantas. Roll out the tortillas from the balls, place the minced meat in the middle of each, and a piece of fat on top.

Pin up the manti, forming balls. Place the manti in a cooker for 30 minutes. Serve sour cream with herbs as a sauce.

Yeast manti: pork recipe

To prepare Yeast Manti you will need:

• For the dough: 200 g wheat flour
• 5 g dry yeast
• 80 g water
• For minced meat: 150 g pork
• 150 g beef
• salt, red pepper to taste
• 200 g onions

Recipe for making Yeast Manti:

Knead the manti flour, water and yeast dough. Let him come up once. And you can start cutting.

For minced meat, chop the meat and onion finely. Mix everything thoroughly. Blind manti square shape, adding 1 tbsp. l. minced meat in each.

Grease the tiers of the cooker with butter. Cook the manti for 40 minutes. You can serve butter as a sauce by sprinkling chopped greens on the manti.

Manty with potatoes

To prepare manti with potatoes, you will need:

• For the dough: 350 g wheat flour
• 150 g water
• 10 g vegetable oil
• For minced meat: 800 g potatoes
• 100 g lard
• 4 things. medium onions
• salt, ground pepper to taste

Recipe for making manti with potatoes:

Knead the manti dough by mixing water, salt and flour. Cover it with a damp towel and let stand.
At this time, cook the minced meat. Peel and dice the potatoes and onions.

Add chopped bacon there. Season it all with spices. You can start making mantas.

To do this, roll out the dough into a large, thin layer. Cut it into small square cakes. Put a small amount of minced meat on each of them, and form square manti.

Put them on the grill of the mantool, greased vegetable oil... You need to cook manti for 20-30 minutes.

Uzbek-style manty with pumpkin and meat

Ingredients:

• Meat - 1 kg;
• Pumpkin - 800 g;
• Onion - 1 kg;
• Carrots - 1-2 pcs.;
• Water - 1 tbsp.;
• Flour - 3 tbsp.;
• Egg - 2 pcs.;
• Salt and pepper to taste.

Cooking description:

Traditional option How to make manti with pumpkin and meat in Uzbek involves the use of lamb, but fresh meat is not always at hand.

If you wish, you can try using beef, for example. You can also dream up with spices: use dried herbs, spices and seasonings for meat.

The two main components of the filling are pumpkin and meat. They are best cut to the same size and into small cubes.

Another indispensable ingredient that must be used according to the recipe for making manti with pumpkin and Uzbek meat in sufficient quantities is onion. It also needs to be peeled and cut into cubes.

Season the chopped filling with salt and pepper and set aside. With the dough, everything is also quite simple: an egg, water, a little salt and sifted flour. Mix everything well, knead soft dough.

Divide the dough into small pieces, each rolling fairly thinly on a floured surface.

Place the filling in the center. Do not regret: there should be quite a lot of it, then Uzbek-style manti with pumpkin and meat at home will be truly juicy and tasty.

Then carefully seal the two edges first, then wrap them up to shape them. Brush a little vegetable oil on the tiers of the steamer.

And lay out the manti. Manti can be served with sour cream or by pouring fried onions, for example, with garlic.

Steamed dumplings from ready-made purchased dough

This recipe is the fastest and easiest. Manty is juicy.

Ingredients:

• Puff pastry one package
• Minced meat (preferably beef) - 300-400 g
• Onions -1 pc.
• Cilantro - 1 bunch
• Pepper and salt to taste
• Olive oil or butter

Cooking method:

We cut each plate of dough into 4 parts, get four equal squares, roll out each of them. Finely chop the cilantro and onion, add to the minced meat and pepper, salt.

Put a tablespoon of minced meat in the middle of the square (you can add a small piece of butter), fasten the edges with an envelope, sticking together the seams. Grease the steamer grate with oil so that the manti does not stick, cook for 20-25 minutes.

Cooked manti can be served with sour cream, tkemali, pepper and juice.

Video: how to cook delicious manti on a vegetable cushion without a manti cooker

In general, the Chinese were the first to cook manti. True, there they are called wrapped, in Chinese - baozi. Initially, they were called in their homeland - Mantou. From there the inhabitants of Asia took the name.

Traditional manti is made from unleavened dough. It is often very thin, but there are variations with yeast, fluffy dough. You can fill them with anything, adding seasonings to your taste. The hostesses cook both meat and vegetable, and even curd manti. The only thing these dishes have in common is the way they are cooked. Manti is steamed in a special dish called kaskan in Asia. In the modern world, they have come up with a variety of mantools. They are a multilevel pot with steam holes. In the lowest section there is water, which, boiling away, forms the steam necessary for cooking.

You can also use an ordinary steamer, which is very common in our country. Well, those who have in stock special Chinese dishes for making mantas can only be envied. Bamboo sticks are used here as levels for placing the dish.

Manti, dough recipe

• As for the preparation of the classic dough, there is one little secret worth discovering. To prevent very thin dough from tearing, use two types of wheat flour: 1st and 2nd grade.
• Also, experts recommend using the correct proportions of water to flour: 1:2. Then the dough will be elastic and strong enough.
• Well, and, of course, it is important to add at least 1 kg of flour two eggs.
• And after kneading the dough, let it brew for about an hour covering it with a damp towel.
• Ideal is considered thickness of cakes for manti in 1 mm. Therefore, it is very important that the dough is strong enough.
• Put the filling on the cakes and pinch the manti. After shaping the dish, dip each bag in vegetable oil so that the bottom gets wet. And only then send it to the mantle cooker. Thanks to this trick, the manti will not stick to the bottom of the grates.

Manti recipe - form

By the way, the shape of the manti can be very different. Each nation has its own. Manty are round, such manty are often sold frozen in stores. Also, square manti are considered classics, and triangular ones are found.

Filling for manti

• The filling is usually chopped up with a knife. Modern housewives often use meat grinders, although in Asia a meat grinder is not generally recognized for preparing a sacred dish. Really, manti, recipe which involves the use of meat, chopped with a knife, are much tastier.
• Now let's talk about the filling itself. Traditional manti is cooked with meat. Moreover, it is customary to mix several different meat products in one filling. This can be beef, pork, chicken and lamb.
• Be sure to add pieces of fat. This is done to make the manti more juicy and tasty.
• Onions are added to such minced meat, cut into small cubes. It is taken in proportion to meat 1: 2. After all, onions also add incredible juiciness to the dish.
• In Asia, pieces of any vegetables and necessarily potatoes are also added to minced meat. It absorbs excess juice and prevents mantas from tearing.
• Pumpkin is also considered an ideal ingredient. It adds a peculiar flavor to the meat.
• Absolutely any fillings are added to modern manti. These can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will look at some of the options for preparing this wonderful dish.

Spices for manti

And, of course, like any other Asian dish, manti is not complete without spices. Beyond the traditional black and red pepper add cumin, garlic, caraway seeds.

And on top of the manti are sprinkled with parsley, cilantro and dill. As a sauce, you can serve ordinary sour cream, as well as tomato or various sauces.

Here are some of the most successful recipes.

Uzbek manti recipe

To prepare Uzbek manti, you will need

For the test

• 400 g wheat flour
• 120 g water
• a pinch of salt

For minced meat

• 0.5 kg lamb
• 50 g lamb fat
• 300 g onions
• salt, pepper to taste

Recipe for cooking Uzbek manti

1. Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare the minced meat. To do this, finely chop the meat and onions.
2. Stir the mixture thoroughly, add salt and pepper. Now start sculpting mantas. Roll out the tortillas from the balls, place the minced meat in the middle of each, and a piece of fat on top.
3. Pin up the manti, forming balls. Place the manti in a cooker for 30 minutes. Serve sour cream with herbs as a sauce.

Yeast manti recipe

To prepare Yeast Manti, you will need

For the test

• 200 g wheat flour
• 5 g dry yeast
• 80 g water
• salt

For minced meat

• 150 g pork
• 150 g beef
• salt, red pepper to taste
• 200 g onions

Recipe for making yeast manti

1. Knead the flour, water and yeast dough. Let him come up once. And you can start cutting.
2. For minced meat, chop the meat and onion finely. Mix everything thoroughly. Blind square-shaped manti, adding 1 tbsp. l. minced meat in each.
3. Grease the tiers of the cooker with butter. Cook the manti for 40 minutes. You can serve butter as a sauce by sprinkling chopped greens on the manti.

Manty with potatoes recipe

To prepare manti with potatoes, you will need

For the test

• 350 g wheat flour
• 150 g water
• salt
• 10 g vegetable oil

For minced meat

• 800 g potatoes
• 100 g lard
• 4 things. medium onions
• salt, ground pepper to taste

Recipe for making manti with potatoes

1. Knead the dough by mixing water, salt and flour. Cover it with a damp towel and let stand.
2. At this time, cook the minced meat. Peel and dice the potatoes and onions.
3. Add chopped bacon there. Season it all with spices. You can start making mantas.
4. To do this, roll out the dough into a large, thin layer. Cut it into small square cakes. Put a small amount of minced meat on each of them, and form square manti.
5. Put them on the grill of the cooker, greased with vegetable oil. You need to cook manti for 20-30 minutes.

Enjoy your meal!

And what other fillings for manti do you, friends, know?

Olga Manty with pumpkin was mentioned here. But each housewife makes them differently. You can mix minced meat and diced pumpkin (I rub it on a coarse grater), onion in proportions 1: 1: 1 (meat: pumpkin: onion), add to the minced meat melted lard or pieces of fresh bacon, red pepper, black. This is one version of manti with pumpkin.
And I like purely pumpkin more. I rub the pumpkin on a coarse grater, cut the onion, rub the frozen butter, salt, pepper (the pepper must be black and red) and the filling is ready! The taste is very pleasant, of course, those who do not like pumpkin will not appreciate this recipe, but the recipe outlined above, minced pumpkin with meat, is suitable for such people.)))

olga belozor Very tasty manti from duck meat, you can add a little raw potatoes to the minced meat, (without it you get very fatty ones) skip in a meat grinder along with the meat, and of course, finely chopped onions, a lot .. But the bones are good for broth. bold but rich. It's a pity that there are no ducks on sale now, even on the market. I start the dough like on dumplings, although instead of water I always use milk. + 2 eggs per liter of liquid. I trust my son or husband to knead the dough, rational use of male power and participation in the cooking process, the dough is excellent.

Manty is another representative of a large and delicious family dumplings. But if the homeland of our Russian dumplings is Siberia, then manti is a guest from Central Asia (Uzbekistan, Tajikistan, Mongolia, etc.). Naturally, the Asian origin determines some of the features of this dish: the use of lamb, southern spices, steaming, use not with a fork, but with your hands. However, this does not mean at all that manti is something exotic, complex and inaccessible. The problem here may be only one thing - the absence of a double boiler, but if you have this device in your kitchen, then the process of making manti will seem like a trifling matter.

• filling:
• 500 gr. fatty lamb (or 400 gr. beef + 100 gr. lard)
• 1 large onion (250-300 gr.)
• 1 tsp salt with a slide
• 1 tsp cumin
• 0.5 tsp ground black pepper
• dough for manti:
• 2 cups of flour
• 2 chicken eggs
• 1 tsp salt without a slide
• 50 ml. water

Dough for manti

Filling for manti

• It's time to move on to preparing the filling for the manti. Here again interesting feature oriental recipes: we start to prepare the filling not from meat, but from onions. The onion mode is very, very small, after which we pour it into a small bowl. Add a teaspoon of salt to the chopped onion.
• We begin to knead the onion with our hand and squeeze the juice. Salt promotes juicing very well, so in just a minute you have quite a lot of liquid in your bowl. After that we put the bowl of onions aside, let it continue to “cry” and, finally, move on to the meat.
• Traditionally, manti is cooked with fatty lamb, and I will use this particular meat in my recipe. But if lamb was not on the market, then it can be replaced with beef. In this case, fat must be added to the beef, which will add juiciness to the meat. Of course, ideally if it turns out to be mutton fat, but you can also use ordinary lard.
• So, the meat should be turned into minced meat. Naturally, this is easiest to do with a conventional meat grinder, but only in this case all the meat will turn out to be squeezed and crushed. This is good for cutlets, but not for manti. It is desirable to feel individual juicy meat pieces in manti. That is why I always follow the traditional path of oriental culinary specialists and cut meat with a knife. This is done as follows: first, we cut the meat into thin slices. Then we cut the meat plates into thin strips.
• We cut the strips into small, less than a centimeter in size, pieces.
• After that, it is advisable to lay out the meat on a cutting board and once again walk over the pieces with a knife or better with a sharp hatchet.
• Pour the chopped meat into a bowl with onions. If your lamb is not fatty or beef was used, then add finely chopped fat or lard to the same place. Mix all this and cajole with 1 teaspoon of cumin (the spice can be used both in seeds and ground).
• Add 0.5 tablespoons of ground black pepper. Then mix the minced meat thoroughly again. Once in the onion juice and spices, the meat begins to marinate. The minced meat immediately begins to emanate a fantastically appetizing aroma of barbecue.

  How to sculpt manti

• Well, we have the dough ready, the filling too, so you can proceed directly to sculpting the manti. To do this, remove the dough from the film and knead another hole. You will notice that it is much easier to work with it now.
• Divide the dough in half, and roll sausage from each piece. We cut each sausage with a knife into 8 pieces. Blanks for 16 manti are ready. Now we roll them into thin cakes a little smaller than a tea saucer.
• Some cooks roll out 5-6 flat cakes at once, and only then begin to sculpt. Personally, it's more convenient for me to cook manti one at a time. In this case, the dough does not have time to dry, and our Asian dumplings are easy to mold.
• The technology for assembling manti is as follows: spread a tablespoon with a slide of filling on a rolled cake.
• Bring two opposite edges together.
• We carefully sculpt the brought together edges. The result is something like a tube, from which the filling strives to slip out from both sides.
• To prevent the filling from escaping, the manti should be corked on both sides. To do this, first, on one side, lift part of the cake with your finger. It looks like we are sealing an envelope. It really needs to be tightly sealed, in other words, to blind the top edge to the bottom.
• After the envelope is sealed on both sides, you get such a pillow with a longitudinal comb on top.
• The last step in assembling manti is to give it a characteristic shape. For this, the protruding corners are stuck together in pairs. Please note that the corners are stuck together, which are not on one end of the envelope, but on the opposite ones. This is done from one side and from the other.
• That's all, the mant is ready. As you can see, it is quite large. One serving is about 5-6 pieces. And we sculpted it for some 20 seconds, no more. This is the advantage of manti over dumplings. In a quarter of an hour, you can stick manti on the whole family.

  How to cook manti

• As I said at the very beginning, manti is prepared in a double boiler. Each level of the steamer holds 6-7 manti. Thus, in a three-level steamer, you can simultaneously cook 18-21 manti (in other words, 3-4 servings). Due to the fact that the heat treatment takes place with the help of steam, the cooking time is stretched to 40-45 minutes from the moment the water boils. Of course for a long time, but you have to endure, the manti are worth it.
• Another little secret. Before you put the mant on the griddle plate of the steamer, it is advisable to grease its lower part with vegetable oil. To do this, pour a little oil on a saucer, carefully dip the mant into it, and only then send it to the double boiler. All this is done, as you probably already guessed, so that the manti does not stick to the metal of the steamer during the cooking process.
• While the manti is being prepared, you can pass the time by making traditional sauce to mantas, especially popular in Uzbekistan. It is being prepared on the basis of sour milk, sour cream or not sweet yogurt. V milk product add dumb chopped garlic, a piece of red hot pepper (preferably fresh, but you can also use ground) and finely chopped cilantro. The proportion is arbitrary, who likes what.
• According to tradition, ready-made manti, like Georgian khinkali, are eaten by hand. Only this should be done very carefully. The fact is that there is quite a lot of broth inside each envelope with meat. Even if the dough looks cold, the broth inside may still be hot enough. Firstly, it can get burned, and secondly, it can spread on clothes and stain it. But if you are sure that the mant is ready to eat, then bite it and at the same time draw in the delicious meat juice. I think at this moment you will understand why many gourmets prefer manti to dumplings.

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Minced meat on manti

Are you going to cook manti, but do not know the specifics of preparing the meat component of this dish? Don't worry: this recipe for stuffing for manti will help you figure out how to make a filling for manti.

INGREDIENTS

• Pork 500 gram
• Beef 200 Gram
• Onion 5 Pieces
• Zucchini 1 Piece

Cooking description:

In fact, in preparing minced meat for manti, our main task is to make our manti juicy, because manti are not just big dumplings;) They have a different taste, you need to cook minced meat for manti in a different way. Every Uzbek knows that main secret- it is in the preparation of minced meat, because the dough is used ordinary dumplings. So, in order for the dish to turn out really tasty, you need to make an effort and cook the minced meat for manti according to this recipe: 1. The first secret - we will not twist the meat in a meat grinder, but cut it into small pieces with a knife. To make it easier, the meat can be kept in the freezer for a while before slicing. We dump everything into one bowl. 2. The next secret is in a large number Luke. Finely chop it, salt, pepper, and mash it with our hands until the juice is released. Add to the meat, mix. At this stage of preparation of minced meat on manti, you can also add carrots, basil, herbs, or other spices - for which there is enough imagination :) 3. And one more secret of enchanting juiciness of manti - zucchini! We cut it into cubes, but we add it not to the minced meat itself, but already directly when sculpting the manti. Therefore, just before modeling, we put two bowls next to each other - with chopped zucchini and minced meat, and in each of the manti we put minced meat and marrow in turn. I am sure that if you cook minced meat for manti at home using this recipe, you will understand that real manti is really holiday dish:) Good luck!

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

Manty ... well, who doesn't love them. Many people like to eat, but many do not know how to cook manti correctly, because of this, it is believed that cooking manti at home is a troublesome business, and the result does not always turn out the way you expect it. Let's try today to cook manti with meat according to a recipe proven over the years.

First, I advise you to watch a short video of making manti.

Manty: recipe for cooking video

How to make manti correctly? Recipe for manti with minced meat (step by step recipe with photo)

To prepare the most delicious and juicy manti we need for the filling:

- 1 kg of minced pork and beef;

- half a pack of butter;

- onions (a lot of onions, its amount in a grated form should be approximately equal to 1/3 of the minced meat);

- 2 tablespoons of vegetable oil;

- 1 glass of boiled water;

Dough for manti: how to knead correctly so that it does not break during cooking

So how do you knead the dough for manti? We read on. It looks complicated, in fact, everything is simple, you just need to start.

1. Making the dough. We sift half a kilogram of flour onto the table and make a slide out of it, in which we make a depression, as in the photo.

2. Break one egg into this depression.

3. In a glass of boiled water, stir up to 2 tablespoons of oil and 1 tablespoon of salt. Stir until the salt dissolves.

4. We begin to knead the dough with our hands, gradually adding water from the glass until it ends. Then we look, if the dough turns out to be thin, then add more flour.

5. Knead the finished dough for 10 minutes. Then we put it in a bag and leave it for 1 hour. During this hour, mix it in a couple more times.

Minced meat on manti: the recipe is juicy and tasty

While the dough is resting, prepare the filling for the manti. In order for the manti to turn out juicy, the minced meat should be fatter, if the meat is lean, then add butter to the filling.

6. If the meat is lean, rub the butter on a grater.

7. Grind half a kilogram of pork and half a kilogram of beef.

8. Three onions on a coarse grater or chop them into small pieces.

9. Add the grated butter and onion to the minced meat. Salt and pepper.

10. Here we add half a glass of boiled water at room temperature to the minced meat. Mix everything well.

11. We sculpt neat and beautiful manti as shown in the photo.

You can mold traditional manti, but if you want to know how to mold a manti with a rose. Then here's an easy way:

12. Pour water into the pot, add bay leaf to it.

13. When the water starts to boil, grease a sheet of the cooker with a brush with vegetable oil, on top of which we spread our manti.

14. Cook for 45 minutes.

We serve manti to the table with our favorite sauce. I want to note that rose manti are less juicy, but still very tasty. I usually do the most ordinary manti and some "roses" for a change. Try it too, share your impressions! Bon Appetit!

Read also:

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Homemade manty

I think everyone loves juicy, homemade manti. I remember their taste from childhood. Usually the reason for their cooking was some kind of holiday, for example New Year... And now manti occupy one of the first places in the diet of our family. The recipe is pretty simple.

For cooking we need:

• beef - 1kg., pork - 1kg;
• onion - 2 heads;
• salt pepper;
• dry dill.

Preparation:

1. We knead the dough. Pour the flour in a pea. We make a deepening in it, break the eggs there and pour warm water, salt. The water should be warm, but by no means hot;
2. Knead until receiving homogeneous mass, without lumps. The dough should be tight. Cover with a plate and leave for 20-30 minutes;
3. Cooking minced meat. I prefer the mixed minced meat, from pork and beef. It turns out not greasy, but not dry either. Wash the meat and remove films and tendons from it. We twist in a meat grinder, add onions, herbs. Salt, pepper, mix everything until smooth. Minced meat is ready !;
4. After the dough has stood, we make small sausages from it, but so that they are not too thin, and cut them into slices. Roll the slices in flour and roll them into circles. The circles should be about 10 cm in diameter, and not too thin. Otherwise, the manti will tear;
5. Then we put the meat in our circles. Better to do this with a fork, at least it is more convenient.

Do not overdo it with meat, and put too much of it. A lump of 4 cm will be enough;

Now the fun part, fold the envelopes. We take the middle of the opposite edges, we blind them with a duration of about 4 cm. We connect the other opposite edges with the beginning of the resulting seam. You should get a square with ears;

Now we connect these ears with the opposite. The result is neat round manti;

It is better to put the resulting manti in the freezer for a while, so that they grab. If there is a quick freeze function, this is generally great. Then we cook manti for 35-40 minutes. You can use manto cooking, multi-cooking, I cook manti in a double boiler.

Well, juicy, tender, homemade manti are ready! Bon Appetit!

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Minced meat for manti, recipes

Without the usual skill, you can spend a lot of time preparing mantas. This is the preparation of minced meat for manty, kneading and rolling out the dough, the subsequent molding of mantas, and finally, steam cooking, which will also take at least 20 minutes. But the end result is worth it, because it is delicious to feed your family, and of course yourself, is also not the last thing.

You already know how to make dough for manti, therefore, ahead a variety of recipes minced meat for manty, designed to fill the usual 4 tiers of a manti cooker.

Minced main meat, meat + onion:

• Meat 700-800 gr.
• Interior or fat tail fat - 200 gr.
• Onions - 1 kg

1. Chop the meat and fat into small cubes (how to do this easier and faster, see the recipe for chopped mantas).
2. Peel the onion, also finely chop and combine in a deep container with meat and fat.
3. Add spices, stir. Minced meat is ready.

Minced meat on pumpkin and meat manti:

• Pumpkin - 600 gr.
• Meat - 500 gr.
• Fat - 100-150 gr.
• Onions - 4 pieces
• From spices: salt, black pepper, cumin (cumin)

1. Peel vegetables. If there are seeds in the pumpkin, then they must also be removed. Cut the pumpkin into small cubes, finely chop the onion.
2. Chop the meat and fat into small cubes.
3. Mix all ingredients in a deep bowl, stir, season with spices. Ready!

Minced meat for manti from potatoes and meat:

Do you like dumplings and dumplings? If so, then you should definitely try manti. This dish is of Asian origin, and it is distinguished from the familiar dumplings by a rich variety of fillings and a large size. Today we will look at recipes for making manti at home.

Secrets of the perfect base for manti

The taste of manti depends, of course, on the dough. And the advice of experienced chefs will help us to prepare it correctly:

• For manti you need thin base that won't tear. To achieve this, it is better to use wheat flour 1 and 2, which should be mixed in equal proportions.
• It is important to observe the exact proportions of flour and water - they are equal to 2: 1.
• Knead without eggs good foundation for manti will not work. Calculate their number based on the fact that 2 eggs are needed for 1 kg of sifted flour.
• Roll out the dough thinly. So, its ideal thickness is 1-1.5 mm.

The secret of delicious manti lies in their juiciness. And in order for the filling to remain even after cooking juicy, you need to correctly mold the blanks. But we will talk about this in detail in our recipes.

Kneading the dough correctly

Whatever filling for manti you choose, the dough recipe remains unchanged. Consider classic version its preparation. It differs from kneading the base for dumplings in the length of the process. So, dough for manti: a step-by-step recipe with a photo.

Composition:

• 1 kg of sifted flour;
• 2 eggs;
• 2 tbsp. filtered water;
• 2 tbsp. l. table salt.

Preparation:

Learning to sculpt and cook manti

If you decide to make manti, you will need not only a recipe for their preparation with a photo, but also step-by-step instruction how to sculpt beautifully blanks. In principle, this is not difficult, and now you will see this.

So, the process of forming blanks for manti is as follows:

Of course, from the first time, few people manage to blind beautiful and even manti, but do not despair, because the skill will come with experience, and you will learn how to make real masterpieces.

How to properly boil manti? Ideally, you need a special saucepan, which is called a mantle pot. But if you don't have one, you can safely use a regular steamer. The whole process will take 40-45 minutes, the main thing is to lightly grease the grid with vegetable oil so that the manti does not stick to it.

Delicious manti with minced meat

Perhaps the most popular are manty with minced meat... And this is not surprising, because they turn out to be very tasty and juicy. We already know how to knead the dough, so we will not dwell on this.

Composition:

• 1 kg of dough;
• 500 g of beef;
• 300 g lard;
• 2-3 onions;

Preparation:

1. We sculpt the manti as described above and cook in a double boiler for 40 minutes. And some housewives boil them in a saucepan, like dumplings.

Delicate manti with zucchini

Manti with minced meat and zucchini are very tasty and aromatic. Try it and you will definitely like this dish.

Composition:

• 1 kg of dough;
• 0.5 kg of minced meat;
• 2 onion heads;
• zucchini;
• a mixture of spices and table salt.

Preparation:

1. The dough is ready, let's start filling.
2. We clean the bulbs, remove the peel from the zucchini. Grind vegetables in a food processor or blender.
3. It is better to use minced meat mixed: from beef and pork. Even if you have a ready-made minced meat mixture, it is still better to pass it through a meat grinder.
4. Add onion, zucchini, spices and salt to the minced meat. Knead it well.
5. We sculpt manti and steam them. Bon Appetit!