Manti are not so difficult to prepare, which is why they appear more and more often on the table. And now the Uyghur dumplings are molded, it remains to cook them, but how? There are several ways, so you need to know how long each will take.

• The danger of sticking is still relevant. To avoid getting one big mant, it is a good idea to keep stirring in mind. In this case, the movements should be extremely smooth, otherwise the dough will break.
• The fire decreases, after which it remains to wait for the second boiling - this is the starting point. After 12 minutes, it's time to catch the manti and lay a new portion.

Attention! The number of pieces in a cooking portion depends on the size of the pot. It is better to cook 1-2 servings at a time, mantas need space, otherwise they will stick together.

How to cook frozen manti

Semi-finished products are especially convenient for working people - after tiring hours in the office, the thought of cooking is tantamount to torture. Therefore, it is so nice to get the manti out of the freezer and enjoy a hearty dinner in a few minutes. But, of course, you cannot cook a frozen product in the same way as a freshly cooked one. Each of the cooking methods has its own amendments.

For a steamer, as well as for a double boiler, additional defrosting of the manti is not required. An important step is still processing the surfaces of the dishes and the bottom of the Asian dumplings themselves with oil. The changes are about time - it takes more. Don't worry, it's only about 10 extra minutes, it will take 50 minutes to cook.

Cooking in a saucepan remains the express method. Fresh manti is ready in 12 minutes, and ice cream will take 3 minutes more. The process is exactly the same as with traditional dumplings: you do not need to defrost, the time is timed after the second boil.

In the same saucepan, but with a tray, i.e. steamed, cooking will take longer. Depending on the thickness of the walls of the containers, the manti will have to be cooked from 40 to 45 minutes.

Advice. If the hunger is not too strong, you should still steam the dish. This is how the taste of Asian is revealed as vividly as possible.

Compliance with the technology of kneading the dough, the use of proven products for the filling is an invariable condition for obtaining a delicious dish. No matter how you prepare the dumplings, they will remain flavorful and juicy. Therefore, you should not be afraid to adapt the recipes or some of their points for yourself, because the absence of a mantle cooker should not prevent you from enjoying the wonderful Uyghur treat.

How do you prepare manti?

How to quickly cook manti: video

Manty is a dish of oriental traditions that has undergone many changes in our time. But how many advantages are left in the preparation!

When all family members sit down to make manti, it promotes friendly communication like no other dish.

It is also a good supply of fast and easy cooking... Once I worked hard, did more, froze it, then just took it and cooked it in a saucepan with boiling water or steamed.

And it is difficult to say whether this is good or not, but it is simply impossible to stop eating manti. It's like sunflower seeds and also lovely hot snack to various, strong and not so strong drinks.

There are many advantages. But do not waste time talking, but rather start preparing manti.
Manty is boiled only for a couple. You don't need to cook them in boiling water!
Special pots are sold for manti. They are called mantle cookers. This large saucepan with grates in several layers and one lid. You can use any other utensils to steam, just like in a double boiler. But not in the water!

For minced meat you will need

* Lamb pulp 500 grams, about 30 pieces.

* Onion. In terms of quantity, it is the same as meat. The more onions, the tastier the broth inside the mantas will be.

* Fat tail fat to taste and quantity.

* Ground black pepper.

For the test

Flour. Approximately one and a half to two glasses.
Egg - 1 pc.
Salt to taste.
Cold water, half a glass, that's 100 grams.

Preparation

Let's start with minced meat, because immediately after cooking it needs to stand for a while so that salt and pepper penetrate into the meat. No meat grinder needed. For minced meat, only a sharp knife is needed. Chop all the components as finely as possible - meat, fat tail and onion.
We put everything in a suitable dish, pepper, salt, add spices to taste. For 10 minutes we knead the minced meat with our hands, it turns out tastier. Minced meat loves handwork. Cover the dishes with minced meat with a lid and put them in the refrigerator for a while.

Let's go to the test

It takes a lot of effort and patience to make the dough good by kneading it. Break an egg into a plate, add salt and half a glass cold water... Mix the egg with water. Sift the flour into a bowl, make a depression and pour out the beaten egg with water. Knead the dough, adding flour little by little. The longer you knead the dough, the more durable and elastic it will be. We roll it into a ball, close the container so that the dough does not dry out, and send it to the refrigerator for half an hour.

Let's start sculpting

Cut a little dough from a common piece, roll it into a sausage and cut into small pieces. Roll the pieces into balls with about Walnut... After sprinkling flour on the board or table, roll out the ball as thin as possible into a round cake.

Put the minced meat in the middle of this cake - about 2 teaspoons. Then we take the dough by the opposite edges and stick them over the filling. Then we turn the workpiece and repeat the steps. It turns out a square workpiece. Next, we connect the resulting corners of the dough in pairs.
While modeling is in progress, pour water into a double boiler or a mantool and put it on the fire. We take a little water, it should not reach the bottom grate.

How and how much to cook manti?

Before cooking, pour a little vegetable oil into a plate and dip the manti into it only with the bottom part, and only then put it on the wire rack. This is necessary so that the manti does not stick in the wire rack, does not break and the broth does not flow out. When laying out the manti on the wire rack, it is necessary that they do not touch each other in order to avoid sticking together during cooking. We put the grate over boiling water and repeat this until all the grates are filled. Cover and cook the manti for about 40 minutes. It is better not to open the lid.

Gently lay out the finished manti on a dish, sprinkle with pre-prepared herbs, pour everything melted or melted on top butter, sour cream, and quickly serve.

Manti is best eaten with your hands. Take a bite and, trying not to burn yourself, drink the broth that has formed inside. The main goal is not to give it delicious broth leak out, spill out. So it's better to forget about forks for a while.

You can eat a lot of them. Until the plate is empty, it is impossible to stop.

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Manti have become a frequent guest at our tables today. Cooking them is not so difficult, and the dish tastes just amazing. How much to steam manti? How to sculpt them correctly? What is the secret of the juiciness of the dish? Let's figure it out.

How long does it take to steam manti ... and other culinary tricks

Experienced chefs advise against cooking manti in a saucepan in the traditional way. To preserve their juiciness and pristine taste, manti is subjected to steam processing. The easiest way is if you have a special device - a mantle cooker. How much to steam manti in a mantle cooker? The whole process will take about twenty minutes - half an hour ... The exact time will depend on the size of the blanks. Large manti can be cooked for forty minutes, but not longer, otherwise they will fall apart.

But this dish is not only cooked in a mantool. Her "sister" - a double boiler - also successfully copes with this matter. How much to steam manti in a double boiler? The time for their preparation will remain the same as for the cooker.

Cooking Tricks:

• Exquisite taste and delicate aroma manti depends on the filling made, more precisely, on the type of meat used. V classic version lamb pulp is mixed with beef in equal proportions.
• To prevent the manti from sticking to each other, and also not to stick to the bottom, grease the container with vegetable oil, and lay the blanks at some distance from each other.
• If there is no cooker, multicooker, etc., cook the manti in a regular saucepan. This requires a metal colander. True, then you will not be able to cook a lot of manti at once. How much to steam manti in a saucepan? On average, it will take half an hour.

On a note! Manty is not only boiled, but also stewed under various sauces, fried and baked.

Contrary to popular belief, how to cook manti does not depend on the type of filling and the principle preprocessing products. Frozen and fresh items filled with minced or grated meat, fish and even vegetables are boiled in the same way. You just need to choose the best option devices for their preparation.

At home, this can be done not only with a mantover, multicooker or double boiler. In extreme cases, the use of a saucepan, colander and even a frying pan is allowed. If you really want to get tasty dish, then it is better to initially do everything yourself, because store semi-finished product never beats a homemade product.

The classic version of cooking and boiling dishes

To cook manti, you need to buy or cook them. If preference is given to the second scenario, then you need to do the following:

1. 1 kg homemade minced meat(or chopped lamb) take two onions, 2 cups of flour, 1 egg, half a glass of boiled water, half a teaspoon of salt and pepper.
2. Prepare a dough from flour, eggs, water and salt, which should not stick to your hands. We roll it into a ball, wrap it in cling film and keep it at room temperature for 30 minutes.
3. Then we roll out the workpiece so that the layer thickness does not exceed 2 mm. Cut the layer into squares 10 * 10 cm. Collect the remains, roll them out again and cut them.
4. Prepare the filling from finely chopped onion, minced meat, pepper and a small amount of salt. We spread a tablespoon of the product on each square of dough and sculpt the manti, twisting the edges.

Tip: If a hard or very dense product is used to prepare the filling for manti, then you need to add a little water to it (about a quarter of a glass per 1 kg of composition). In this case, the meat will be softer and more juicy.

The finished product can either be sent to the freezer for storage, or immediately cooked. It is best to use a cooker for boiling semi-finished products, because in them, the finished dish turns out to be the most juicy and aromatic. The manipulation itself is very simple and looks like this:

• We grease the surfaces for cooking with butter, only after that we lay out the products. Fill the lower tier of the mantool with water (usually 1 liter of liquid is enough).
• Boil the product for half an hour under a closed lid. Serve immediately with sour cream and chopped herbs.
• When it is not possible to immediately use all thermally processed products, we place them in a closed container and put them in the refrigerator. They can lie there for up to 2 days.

It should be borne in mind that depending on how much manti is cooked in boiling water, a double boiler, a slow cooker, a pressure cooker or another similar device, the taste of the final product can be adjusted. If you add a few minutes to the recommended time, you will be able to taste not so juicy, but in your own way interesting dish.

How to cook manti in a multicooker and double boiler?

If manti has to be cooked infrequently, and there is no desire for this to learn all the intricacies of the work of a manto-cooker, more universal devices can be used at home.

• Multicooker. Before you cook manti in a multicooker, you need to make sure that it is equipped with a special stand for steaming. Lubricate it with butter, spread the semi-finished products on the surface. Pour water into the required compartment, place a stand with mantas. We select the mode " Steam ”and set the timer for 50 minutes. If it turns out that this time was not enough, we start processing again by rearranging the timer.

• Double boiler. Again, it is recommended to grease the working surfaces in a double boiler with butter. After that, we lay out the semi-finished products in close proximity to each other, and fill the lower bowl of the device with water. In a double boiler, the processing of manti takes from 40 to 45 minutes. Here you will have to navigate by the thickness of the dough and the volume of the filling.

It is worth considering that when processing manti in a double boiler or multicooker, the end result is slightly bland. To avoid this, the workpieces can be lightly sprinkled with salt.

How else can you boil manti?

When there is no access to the above household appliances, you have to use the means at hand. To do everything right, you need to follow these recommendations:

• In a saucepan. In this case, it is highly not recommended to boil manti, like dumplings, in boiling water. It is worth considering that there should not be a lot of liquid, otherwise thin crust it just won't stand it and will burst. Bring the water to a boil, remove from the heat, put the manti on the bottom of the container, holding them in boiling water for a few seconds so that they do not stick. Ideally, the liquid in the pan should only hide two-thirds of the food. Reduce the heat to a minimum, put a container on it, cover it with a lid and keep it for 25-30 minutes. The result is approximately the same as from steaming.

• In a skillet. Not the most time-saving and rather risky way. But if you do everything right, the dish will turn out to be very tasty. To the bottom high frying pan pour water 1 cm, add a tablespoon of vegetable oil to it, bring to a boil and spread the manti. Cook on very low heat for about 40 minutes adding hot liquid if necessary. From time to time we lift the products with a wooden spatula so that they do not stick.

There is another option for preparing semi-finished products almost like in a double boiler. Pour water into a saucepan, put it on fire and bring the liquid to a boil. Grease the colander with butter, spread the manti and place on a saucepan. Cook the product for at least half an hour. By the way, in this way you can cook juicy dumplings, khinkali and even dumplings.

Contrary to popular belief, how to cook manti does not depend on the type of filling and the principle of pre-processing of products. Frozen and fresh items filled with minced or grated meat, fish and even vegetables are boiled in the same way. You just need to choose the best option for making them.

At home, this can be done not only with a mantover, multicooker or double boiler. In extreme cases, the use of a saucepan, colander and even a frying pan is allowed. If you want to get a really tasty dish, then it is better to do everything yourself initially, because a convenience store product will never compare with a home-made product.

The classic version of cooking and boiling dishes

To cook manti, you need to buy or cook them. If preference is given to the second scenario, then you need to do the following:

1. For 1 kg of homemade minced meat (or chopped lamb), take two onions, 2 cups of flour, 1 egg, half a glass of boiled water, half a teaspoon of salt and pepper.
2. Prepare a dough from flour, eggs, water and salt, which should not stick to your hands. We roll it into a ball, wrap it in cling film and keep it at room temperature for 30 minutes.
3. Then we roll out the workpiece so that the layer thickness does not exceed 2 mm. Cut the layer into squares 10 * 10 cm. Collect the remains, roll them out again and cut them.
4. Prepare the filling from finely chopped onion, minced meat, pepper and a small amount of salt. We spread a tablespoon of the product on each square of dough and sculpt the manti, twisting the edges.

Tip: If a hard or very dense product is used to prepare the filling for manti, then you need to add a little water to it (about a quarter of a glass per 1 kg of composition). In this case, the meat will be softer and more juicy.

The finished product can either be sent to the freezer for storage, or immediately cooked. It is best to use a cooker for boiling semi-finished products, because in them, the finished dish turns out to be the most juicy and aromatic. The manipulation itself is very simple and looks like this:

• We grease the surfaces for cooking with butter, only after that we lay out the products. Fill the lower tier of the mantool with water (usually 1 liter of liquid is enough).
• Boil the product for half an hour under a closed lid. Serve immediately with sour cream and chopped herbs.
• When it is not possible to immediately use all thermally processed products, we place them in a closed container and put them in the refrigerator. They can lie there for up to 2 days.

It should be borne in mind that depending on how much manti is cooked in boiling water, a double boiler, a slow cooker, a pressure cooker or another similar device, the taste of the final product can be adjusted. If you add a few minutes to the recommended time, you will be able to taste a not so juicy, but interesting dish in its own way.

How to cook manti in a multicooker and double boiler?

If manti has to be cooked infrequently, and there is no desire for this to learn all the intricacies of the work of a manto-cooker, more universal devices can be used at home.

• Multicooker. Before you cook manti in a multicooker, you need to make sure that it is equipped with a special stand for steaming. Lubricate it with butter, spread the semi-finished products on the surface. Pour water into the required compartment, place a stand with mantas. We select the mode " Steam ”and set the timer for 50 minutes. If it turns out that this time was not enough, we start processing again by rearranging the timer.

• Double boiler. Again, it is recommended to grease the working surfaces in a double boiler with butter. After that, we lay out the semi-finished products in close proximity to each other, and fill the lower bowl of the device with water. In a double boiler, the processing of manti takes from 40 to 45 minutes. Here you will have to navigate by the thickness of the dough and the volume of the filling.

It is worth considering that when processing manti in a double boiler or multicooker, the end result is slightly bland. To avoid this, the workpieces can be lightly sprinkled with salt.

How else can you boil manti?

When there is no access to the above household appliances, you have to use the means at hand. To do everything right, you need to follow these recommendations:

• In a saucepan. In this case, it is highly not recommended to boil manti, like dumplings, in boiling water. It is worth considering that there should not be a lot of liquid, otherwise the thin dough simply will not withstand and will burst. Bring the water to a boil, remove from the heat, put the manti on the bottom of the container, holding them in boiling water for a few seconds so that they do not stick. Ideally, the liquid in the pan should only hide two-thirds of the food. Reduce the heat to a minimum, put a container on it, cover it with a lid and keep it for 25-30 minutes. The result is approximately the same as from steaming.

• In a skillet. Not the most time-saving and rather risky way. But if you do everything right, the dish will turn out to be very tasty. Pour 1 cm of water into the bottom of a high frying pan, add a tablespoon of vegetable oil to it, bring to a boil and spread the manti. Cook on very low heat for about 40 minutes adding hot liquid if necessary. From time to time we lift the products with a wooden spatula so that they do not stick.

There is another option for preparing semi-finished products almost like in a double boiler. Pour water into a saucepan, put it on fire and bring the liquid to a boil. Grease the colander with butter, spread the manti and place on a saucepan. Cook the product for at least half an hour. By the way, in this way you can cook juicy dumplings, khinkali and even dumplings.

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What is this dish?

Having once tasted a steamed product made from thinnest dough, snug but tightly holding tender filling in a fragrant juice, flavored with a crispy onion, you can no longer confuse it with any other externally similar treat.

The meticulous hostess has a question - whose dish is manti?

Culinary experts from many countries of Central and Southeast Asia never argue on this topic - they just cook manti a little differently, believing that their national recipe- the most delicious.

The Chinese mainly stuff manti pork meat, Mongols prefer goat meat, camel meat, beef and horse meat.

In the regions of China and Korea, located by the sea, shrimp, crab meat, and squid are often added to minced meat.

Manty: how to cook

A dish is prepared with a variety of fillings, including lean ones, so the calorie content of manti can be very different. The most satisfying are pork and lamb manti, the least high-calorie filling is mushroom and vegetable.

A distinctive feature of this dish is that do not use a meat grinder and blender to create minced meat.

Meat and fat should be chopped with a knife into cubes (0.5 cm).

The same rule applies to other ingredients, if you cook multicomponent minced meat (meat with vegetables) or lean manti (with vegetables, cottage cheese, cheese, fruits - apples, quince, grapes).

Cool the minced meat before wrapping the manti.

An expertly prepared dish can be judged by the thickness of the dough. The perfect dough for manti should be the thinnest - so that the filling is visible.

If we talk about modeling methods, then manti in this regard can be very different: the dough is rolled out into squares, balls, stripes, stuffed with minced meat and figuratively sealed, giving cute shapes. Before cooking, they are allowed to "rest" for 10 minutes, covered with cloth.

Manti should not be boiled in water like dumplings. They are only steamed.

In the East, a long time ago, they came up with a special unit - a mantool. The people also call her mantis. If you do not have these dishes, cook the manti in a double boiler or a multicooker for a couple. Sometimes the products are fried until golden brown before cooking, or, conversely, they are first boiled, then an appetizing "shell" is created in hot fat. Many people like baked manti in the oven. It is very tasty, but it violates the basic principle of cooking - steam.

Classic recipe for manti with meat

Traditional Asian manti with meat - a recipe for a dish that is a bag of unleavened dough stuffed with meat with large quantity steamed onions and spices.

Made according to all the rules, they are very tasty and juicy.

Recipe Information

• Cuisine: Asian
• Type of dish: second courses
• Cooking method: steamed
• Servings: 4
• 45 minutes

Ingredients:

for the test:

• 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
• ground coriander - 1 pinch
• ground black pepper - 1 pinch
• ground red pepper - 1 pinch.

Cooking step by step:

The recipe for manti with meat is simple, and we start the preparation by kneading the dough. Pour 1 cup of warm water into a deep cup, add salt and vegetable oil.

Add flour gradually. To make tough dough, use a maximum of 3 cups wheat flour top grade... In this case, 2.75 cups were used.

Knead everything, wrap in plastic wrap and set aside for 15-20 minutes. This dough for manti is a classic recipe that goes well with products with any filling. You can also add 1 egg. To do this, break an egg into a measuring glass and add water to the brim. And then add flour.

While the dough is infused, you need to prepare the filling. Cut the onion into half rings, add a pinch of salt, pepper, coriander and cumin. Massage the whole mass with your hands. The onion should let the juice go

Peel the beef of films and tendons. Slice small cubes, then chop with a knife, as in the photo. If you are pressed for time, you can use a meat grinder with a nozzle for a large shredder, but the real minced meat for manti is chopped with a knife.

Mix onion with meat, salt to taste. If the meat is without streaks of fat, add 2 tablespoons of softened butter to the filling.

The finished dough needs to be rolled out with a rolling pin. If it sticks to the surface, you can lightly dust it with flour. You need to roll out the dough onto the manti rather thinly, a few millimeters thick. If you can see the letters on the silicone mat, then it is already quite thinly stretched... It is necessary to try to ensure that the layer over the entire surface is of the same thickness.

Cut the dough with a knife into equal squares with sides 10 * 10 cm.

Place one tablespoon of the filling on each square.

Connect the opposite ends of the square in such a way as to form an envelope. You only need to connect the ends, the edges remain free.

Now manti with meat should be greased on all sides with vegetable oil and put on a double boiler. The steaming bowl should also be greased with oil.

Manti should be folded tightly enough, but at the same time make sure that they do not flatten and lose their shape.

When the water in a steamer or multicooker boils, set a bowl with manti. Steam the dish for exactly 45 minutes. After the specified time has elapsed, put the manti on a plate and pour over the melted butter.

Choux pastry recipe for manti

Choux dough wonderfully retains even the liquid inside the product during the cooking process, it can be rolled out very thinly - it does not break.

That is, the minced meat for manti can be anything at all.

You will need:

• 2-2.5 tbsp. flour
• 1 tbsp. water
• 3 tbsp. l. vegetable oil
• a pinch of salt.

How to cook

1. Boil water, salt, add oil.
2. Add a glass of flour, stir.
3. Gradually add the remaining flour, kneading into a soft, elastic dough.
4. Wrap the bun cling film... Let it rest in the refrigerator while you cook the minced meat.
5. It is appropriate to replace the water with milk - the dough will be even softer. You can add an egg (1 pc. Per pound of flour).

Filling options

Do not forget: the dish has Asian roots, and the correct selection of spices when preparing fillings is just as important for it as the base itself. Choose the most fragrant: cumin, marjoram, coriander, basil ... Season with salt and pepper to taste. But if you cook, for example, manti with mushrooms, do not put a lot of spices and spices, mushrooms themselves have a rich taste and aroma.

Chopped meat

Manty are supportive of any meat - lamb, pork, beef, poultry, many people like the platter.

Minced meat is very fond of onions - the more it is in the filling, the juicier it will turn out, some recipes use a 1: 1 ratio.

The dominant spice in minced meat is zira (cumin).

In Asian, Mediterranean, African and Latin American cuisine, she has long earned the title of Queen of Spices.

Actually, this is caraway, but special, characterized by a sharper, stronger and more pleasant aroma than the usual spice of the same name.

Lamb with a fat tail

If you are interested to know why this hearty dish is so revered by the inhabitants of Central Asia, cook Uzbek manti. The classic cooking recipe involves the use of lamb, onions, fat tail and cumin for the filling.

Do not replace fat with lard - this is not the case in Asian cooking.

Bars of fat give the dish tenderness and juiciness, but know the measure: for 1 kg of meat, usually 150 g of fat is taken. You can add a piece to the minced meat directly when sculpting products.

Potato

Manty with meat and potatoes are tasty, satisfying, and also practical: potatoes miraculously absorb excess moisture from meat.

And about manti with potatoes without meat accompaniment, it is true to say: "original, tasty, satisfying and economical."

The main components of this dish (potatoes and dough) are not at all a reason to compare them with dumplings, pies, or even.

Juicy, spicy minced meat, combined with the flavor of the steamed dough, make this a very special treat.

For 2 parts potatoes, prepare 1 part onion. Relatively speaking, for the preparation of 20 manti you will need 4 medium potatoes and 2 onions of a similar size. Add salt, spices to taste (do not forget about cumin), 100 g of fatty component (your choice: fat tail or internal fat, melted lard or butter) to chopped vegetables, mix well and cool.

Pumpkin

Manti with pumpkin is prepared in all regions of endless Asia: among the vegetable fruits added to meat fillings for manti, it is a traditional and most common component. You can cook lean manti with pumpkin, delicately forgetting that the "essence" of manti is by no means vegetarian.

Choose a ripe, sweet pumpkin, peel it from the peel and seeds, chop finely, add salt. Squeeze out after a couple of minutes. Add chopped onion and melted butter, stir. For 1 kg of pumpkin pulp, you will need 150 g of butter and at least 200 g of onions.

This option is also good because until spring, that is, a thrifty summer resident can always prepare a tasty and inexpensive dish.

Cabbage

Cabbage filling is prepared in two main ways. You can simply pour boiling water over the cabbage, leave for half an hour, letting the leaves swell, then cook the minced meat. The second option is to stew the vegetable with onions.

You will need at least two large onions per kilogram of cabbage. Chop the cabbage finely, then cut across into squares (0.5 cm). Chop the onion finely. Salt the onion in vegetable oil (it should turn clear). Put the cabbage on the onion and simmer, covered with a lid, over low heat until the cabbage runs out the juice. Season with spices, stir. Squeeze out excess juice and cool.

How to sculpt manti

Each experienced housewife has her own way of how to properly sculpt manti. Many people prefer traditional version, described in the recipe above - roll out the dough, cut into squares, place the minced meat in the middle, pin the opposite protruding corners of the rolled dough. The formed side corners should also be connected.

Manty roses are spectacular.

You can be sure: cut the thinly rolled dough into strips (length - 40 cm, width - 7 cm).

Along, in the middle, receding from the edges, lay the filling, fold the strips in half and lightly press down.

Tuck a corner on one side - this will be the middle of the future flower.

From it, twist the product into a loose roll.

Close its end and tuck it down.

You can roll out a pancake with a diameter of 10 cm, put minced meat in the center (1 tablespoon), lift a circle of dough by the edges from opposite sides, connect, then connect the other edges of the cake in the same way.

Another option is to stick the edges of the cake crosswise, giving the product the appearance of a pie with a pigtail.

Here is a great video with visual tips on how to sculpt manti beautifully:

And the easiest way to cook lazy manti... It will be enough to roll out the dough, lay out all the minced meat, stepping back from the edges, roll the product into a roll and put it in a cooking bowl. Divide into portions before serving. Please note that the minced meat for such a product should not be too juicy.

How and how much to cook

Most preferred utensils for making manti at home - mantle. This is a capacious container in which lattice trays are placed in several tiers. Products are laid out on them. A steam generator is located at the bottom of the device. The mantle pot is hermetically sealed and the treat is steamed, which is served through a central tube that permeates the entire structure.

The steam generator can be filled with more than just water. Delicious manti steamed broth saturated with spices. Gourmets pour tea and even wine into the steam generator.

The peculiarity of the cooker is that steam is supplied to all tiers at the same time, and, for example, in a double boiler, a hot stream of steam rises from the bottom.

This means that when the products on the lower tier of the double boiler are ready, they are still damp on the upper tier.

However, manti in a double boiler is also tender and juicy.

Many housewives prefer to cook manti in a slow cooker, setting the mode to "steam" - this is the easiest way to cook manti.

Cooking time in the described units is approximately 40 minutes. Of course, it is easier and faster (about 15 minutes) to cook the products, but this is force majeure, after all, these are not dumplings. And before you cook the manti in a saucepan, be sure to put spices and herbs in the boiled water.

Serving delicious

Season the treat with melted butter, season with black pepper and decorate with herbs.

Accompany it traditionally: sour cream, sour milk, yogurt, meat broth, or, discarding dogmas, - mayonnaise, mustard, horseradish gravy.

Homemade tomato sauce goes well with this dish, but the classic sauce for manti is still white, based on sour milk products.

Combine, for example, sour cream with chopped garlic and herbs, add a little salt.

The delightful taste and stunning aroma of properly prepared manti will fully manifest itself if you serve them in a blistering heat.

It is convenient to make a large batch of manti and send it to the freezer for storage. Within 2-3 months you will be able to treat household members and guests great dish, which will not differ in taste from freshly made one.

Manti must not only be properly cooked, molded, boiled and served, but also eaten right! Carefully bite off the edge, drink the aromatic broth, now add the sauce and, taking a bite, finish off the deliciousness... It is believed that real manti are eaten by hand.

Useful video: manti on a vegetable pillow

It is not at all similar to the classic version of cooking manti, but the dish turns out to be very tasty:

Manti is always present in the menu of Central Asian and Kazakh cuisine. They are prepared from unleavened dough, rolled out in a thin layer, on which minced meat from finely chopped lamb is laid out, seasoned with a large amount onions, spices and small cubes of lamb fat. Pieces of pumpkin and fresh herbs are added to the minced meat.

How long does it take to cook manti in a double boiler

Joining the delicious Asian cuisine, it is important to know that manti is only steamed. Cooking times will vary depending on the type of utensil - be sure to use a pot with a tight-fitting lid to keep the steam out.

Manti are cooked in a double boiler or a mantool for 40–45 minutes. During this time, they should turn out to be not only tasty, but also very juicy. Therefore, pay attention that the products are sealed hermetically, otherwise juice will leak out of them during the cooking process. This, in turn, will affect the taste of the dish.

Classic recipe

In terms of composition, classic manti is minced lamb meat. It contains a lot of onions, a lot of fat tail fat.

To make the dough, you will need:

• ½ part of a glass of plain water;
• 1 large egg;
• 3 cups of wheat flour (with a slide);
• 8 grams of salt.

For filling:

• lamb fat - 100 g;
• 1 kg of lamb pulp;
• 7 onions;
• to taste - ground cumin and pepper, minced garlic and salt.

You will have to spend at least 2 hours on cooking. Each serving contains 220 calories.

Consider the preparation of manti with lamb in a double boiler step by step.

Step 1

Sift flour onto the desktop, form a slide out of it, make a depression on top. Add a broken egg, water and salt to it. Knead the dough with your hands, put it on "rest", wrapping it in a plastic bag.

Note: a well-mixed dough turns out to be elastic, therefore, with a slight pressure, it can return to its original state within 30 seconds.

Step 2

Grind the lamb pulp and lard by hand or scroll through a large nozzle in a meat grinder. There should be a lot of onions in manti, so 500 grams of the vegetable is finely chopped and added to the meat. Add ground cumin, chopped garlic, black pepper and salt to taste.

Note: in classic minced meat for manti, pumpkin is also added, chopped or grated.

Step 3

Roll out a tourniquet from the dough, cut it into pieces (2x3 cm), and roll out the cakes from them. Note: the ideal size of a cake is 10 cm in diameter, 1 mm thick, but such a dough breaks easily when boiling, so when rolling, make the dough in the center thicker than its edges.

Step 4

Put a tablespoon on dough circles minced meat... Form a round product or mold a bag resembling a khinkali. Moisten the bottom of the product in vegetable oil and spread it on the sheets of a double boiler, so that the manti does not touch each other.

Step 5

Close the lid of the steamer tightly. Cook manti for half an hour. After serving, season to taste with soy sauce, sour cream and herbs.

Asian manti stuffed with meat and pumpkin in a double boiler

The most popular Central Asian dish is manti. They are prepared from meat filling and dough. But apart from minced meat and onions, chopped pumpkin must be placed in the manti.

Required:

• sifted flour - 3 cups;
• 1 large egg;
• water - half a glass;
• lamb (pulp) - 700 g;
• boneless beef - 300 g;
• lamb fat (fat tail) - 100 g;
• peeled onions - 400 g;
• pumpkin pulp - 0.5 kg;
• season to taste with salt;
• add pepper to taste.

The dish can be cooked in 1 hour and 30 minutes. Caloric content - 140 kcal per 100 grams of finished product.

How to cook Asian manti with meat and pumpkin in a double boiler:

1. The dough is kneaded like on dumplings. Pour flour onto the work surface, make a depression in the middle of the flour slide. Break an egg into it, stir gently with flour. Next, slowly pour water into the same depression and knead the dough. Then knead the dough with your hands on the work surface, sprinkled with flour. Form a ball out of it, wrap it in a film or bag, leave it to "rest" on the table. After half an hour, you can start sculpting;
2. For the filling, all ingredients are chopped by hand:

• small pieces of beef and lamb;
• peeled pumpkin, remove seeds, fibers, chop finely;
• peel off the onion, cut into small cubes;
• fat tail or interior fat is crushed into pieces, the size of which corresponds to the size of the beans;
• combine all the above products and mix well;

1. Cut the dough into pieces, from which roll "sausages" with a diameter of about three centimeters. Put the "sausages" on the table surface, sprinkled with flour, cut into equal parts. Form a ball from each piece, then press it down slightly and roll it into a cake with a rolling pin;
2. Put the minced meat on the prepared dough circle (one tablespoon);
3. Form manti:

• Using your thumb and forefinger, lift the dough from the edges to the center and pinch both edges;
• it turned out a rectangle with open ends, which must be pinched, so that the configuration of the product resembles the letter "H", elongated horizontally;
• the manti should be round, so the "legs" of the letter should be carefully pulled up and molded to each other;

1. Any steamer (regular or electric) is suitable for preparing an Asian dish;
2. Grease the sheets of the steamer with oil, fill the pan with water, wait until it boils and place the sheets with manti in it. Cook for 40 minutes;
3. Before serving, put cubes of butter on a plate and carefully lay out the manti. You can do it differently: grease each product on top with a piece of oil.

Let's figure out how to cook manti, if you don't have a steamer and a manti cooker at hand. If you don't have a steamer, you can easily make one yourself. It's not very difficult. The most common option is to make a steamer out of a regular pot with a tight lid, a colander, or a suitable strainer that fits easily into it.

The second way is to cover the pan with a dense material so that it sags slightly under the products, but does not reach the water. Fix the material on the side of the selected pan, spread the manti on it, cover it with a lid. If the lid is not very tight, you can tie it on top, for example, with a towel.

And finally, the third option. Put a smaller container in a large container (saucepan) with water, in which to place the manti for cooking. Close the lid and, if necessary, add water if it has boiled away.

With what you can serve a dish on the table

Manty is a Central Asian dish, therefore it is traditionally served with fermented sour milk, which resembles yogurt in consistency, but has the name katyk.

The dish turns out to be unusually tasty when it is poured over with a rich broth, which is seasoned with pepper and chopped herbs.

Katyk can be partially or completely replaced with sour cream or butter, and instead of broth, take soy or spicy tomato sauce... This dish is often served with vegetable salad from tomatoes, bell peppers and garlic.

The subtleties of cooking

Things to consider when preparing:

1. In order for the dish to turn out tasty, it is not enough to observe the ratio of meat, onion and spices in the minced meat, it is equally important to prepare a good dough. Interestingly, the dough in the classic version is made without eggs, and in some cases yeast is kneaded;
2. If you prepare yeast dough, then the manti in a double boiler will turn out to be juicier and more magnificent;
3. Dough without eggs: vegetable oil, a little salt are added to the flour, then ice water is slowly added and the dough is kneaded. When you get a soft homogeneous lump, put it under a napkin for "rest". After that, knead again and leave for another half hour alone. If the dough easily sticks off your hands, then it is ready to use;
4. Meat and onions are chopped by hand, and not ground in a blender or in a meat grinder;
5. The product is molded completely closed or a small hole is left on top;
6. The minced meat should contain a lot of hand-chopped onions;
7. To prevent the dough on the manti from drying out, cover them with a damp cloth as they cook.

Manty is a very juicy and tasty dish. By the way, real connoisseurs and amateurs eat manti only with their hands.

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

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

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

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

Perfect dough for manti

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

Required Ingredients:

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

Cooking steps perfect test for delicious manti:

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

How to sculpt manti - video

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

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

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

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

The popularity of steam dishes is based on their undoubted benefits for the body, naturalness and ease of implementation. The recipe for traditional Asian steamed manti is quite easy to implement, we recommend trying it for family dinner on a day off.

Required Ingredients:

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

Cooking steps classic manti with meat:

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

Manty with pumpkin - photo recipe

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

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

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

Ingredients:

• 1 kg of minced pork and beef;
• 250 g pumpkin pulp;
• 700 g wheat flour;
• 500 ml of water;
• 2 eggs;
• 1 head of onion;
• salt;
• ground black pepper.

Preparation:

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

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

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

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

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

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

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

9. Cut the sheet into approximately equal squares.

10. Place pumpkin seeds on each square. meat filling.

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

12. In the same sequence, make manti from the remaining dough.

13. Smear the bowls of a steamer or a manti cooker with butter and put the manti there.

14. Cook the manti for 45 minutes. Serve ready-made, certainly hot manti to the table with sour cream or some other favorite sauce to taste.

Homemade manti with potatoes

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

Required Ingredients:

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

Stages of cooking mouth-watering potato manti:

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

Manty in a slow cooker or in a double boiler

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

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

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

How to cook manti - if there is no manti

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

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

1. To prevent the dough from tearing, use a mixture of first and second grade flour.
2. When preparing the dough, the water should be two times less than the flour.
3. 1 kg of flour will take at least 2 eggs.
4. After the dough is kneaded, it needs time to rest (an hour or even a little more).
5. Rolled cakes for manti should be no more than 1 mm thick.
6. Before sending the workpieces to a mantool or double boiler, dip each in sunflower oil... Then your manti will not stick, but will remain intact.
7. The shape of semi-finished products can be different, each nationality has its own (round, square, triangular).
8. The filling for manti is not scrolled in a meat grinder, but chopped with a knife.
9. The traditional filling is meat, and for its preparation it is customary to combine several types of meat (pork, lamb, veal).
10. To make the result more juicy and flavorful, add lard to the filling.
11. The proportion of onions to meat is 1: 2. This product also adds juiciness.
12. Often in Asia, pieces of vegetables and potatoes are added to meat, they absorb excess juice and prevent the dough from breaking.
13. By combining meat with pumpkin, you get a very unique flavor combination.
14. Do not skimp on spices, there should be an abundance of them in manti.