Manty is cooked for a relatively long time, so be prepared to constantly drive away relatives who suddenly come into the kitchen from the double boiler. But it's worth it".

RECIPE MANTOV

What do you need:

Dough:
4.5 art. flour
250-300 ml water
1 egg
1 tsp salt

Filling:
900 g lamb or beef
200 g fat tail fat (for lack of fat, you can choose more fatty parts of the meat and take it a little more)
600 g onion
1 tsp zira with a slide (it is advisable not to use already ground spices)
1 tsp coriander
0.5 tsp black pepper (those who like it spicy can use a little more pepper)
1 tsp salt

((inpage))

How to cook manti:

1. For the dough, sift the flour into a large bowl.

2. Dissolve salt in cold water (you can put it in the refrigerator for a while).

3. Make a well in the flour, add a raw egg And cold water With salt.

Photo: site It should be elastic and should not stick to your hands. If necessary, you can add a little flour. Roll the dough into a ball and leave under a towel for 2 hours.

4. For the filling, the meat should be, armed with a sharp knife and a fair amount of patience, cut into as small as possible, identical cubes. Do the same with the kurdyuk.

5. Cut the onion into thin small strips. I have a wonderful sharp shredder for this purpose, so if you have something similar, use it. This is a great time saver. Lightly salt the onion and knead well with your hands.

6. Mix meat, fat with onions and spices, previously ground in a mortar. Mix thoroughly again. Alternatively, you can add some fresh cilantro to the meat. But for starters, you can try without it. I advise you to experiment a second time.

7. Roll out the dough to a translucent state and cut into circles.

8. Now you can sculpt: first pinch the middle.

Photo: site Then unfold the workpiece with the other side and again make two tucks. It remains only to connect the tucks together and carefully clamp.

9. Time to cook. Many sources suggest lubricating the levels of the mantle or steamer with oil. I'm used to doing the opposite. I pour a small bowl of oil and, taking the manti by the top seam, I simply dip the bottom into the oil. Never stuck.

10. Manty is prepared for about 45-55 minutes. Much here depends on the thickness of the dough that you have obtained and on the size of the manti themselves.

11. After 50 minutes, you can open and take a sample. Manti are easy to get. If the manti just rises, just lift it, if not, then you can pick them up with a silicone spatula. Checked - it works. Or slightly shake each level.

Manti must be served exclusively with the right sauce. The colorful host of the program Lara Katsova shared her favorite recipes with us.

HOT SAUCE WITH HERBS

Manti must be served with sauce. Photo: thinkstockphotos.com

Lara Katsova: “The mother of my close friend from Tbilisi taught me this sauce.”

What do you need:
500 g canned tomatoes in own juice
2 garlic cloves
50 g cilantro
50 dill greens
1 tbsp hops-suneli
1 tbsp coriander
half a chili pepper
ground red pepper - optional
1 tsp Sahara
1 tsp salt

How to cook spicy sauce with greenery:

Rub the tomatoes through a sieve, finely chop the garlic. Mix garlic and tomatoes, add salt and sugar, put the mixture on a small fire, bring to a boil and simmer for 5-7 minutes. Add suneli hops, coriander, finely chopped chili pepper and simmer for another 3 minutes. If you want more spiciness, add red ground pepper. Remove from heat, put finely chopped cilantro and dill, close the lid and let cool.

SOUR CREAM SAUCE

Lara Katsova: “I understand that I will not discover America, everyone knows about the classic sour cream sauce to khinkali. But my recipe is still different - saturated with herbs and spiciness.

What do you need:
1 st. sour cream 20%
2-3 garlic cloves
small chili pepper
enough cilantro and dill

How to make sour cream sauce:

Finely chop the garlic and chilli, removing the seeds. Chop greens, mix everything. Salt. The whole point is that there should be a lot of greens, it's more greens with sour cream, and not sour cream with herbs.

Manty is another representative of a large and delicious family dumplings. But if the birthplace of our Russian dumplings is Siberia, then manti is a guest from Central Asia (Uzbekistan, Tajikistan, Mongolia, etc.). Naturally, Asian origin determines some of the features of this dish: the use of lamb, southern spices, steaming, eating 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 can only be one thing - the lack of a double boiler, but if you have this device in your kitchen, then the process of preparing manti will seem like a trifle.

Ingredients:

(16-17 pieces of manti)

• filling:
• 500 gr. fatty lamb (or 400 gr. beef + 100 gr. fat)
• 1 large onion (250-300 gr.)
• 1 tsp salt with a slide
• 1 tsp zira
• 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

• The process of preparing manti always begins with a test. This is done because the dough still needs to rest a little, and only after that it will be ready for modeling. So, in a medium-sized bowl or pan, pour 2 cups of flour, add a teaspoon of salt and two eggs there. We begin to mix everything with our hands.

• Naturally, the liquid contained in 2 eggs will not be enough to get the dough, so we begin to add water to the mixture in small portions. We continue to mix, at the same time we carefully observe the consistency of the dough. The required amount of water may vary. This happens because, depending on the manufacturer, the flour may have different moisture content. So I personally noticed that foreign-made flour is drier, and our domestic flour is correspondingly more moist.

• The dough obtained as a result of kneading for manti should be tight, I would even say hard. In order to simply knead it, it takes a lot of effort. But at this stage of preparation, this is normal.

• Roll the prepared dough tightly into a piece food film or food plastic bag and leave to reach room temperature. In about 30 minutes (the time we need to prepare minced meat), the gluten in the dough will soak, swell, which will make it more pliable and plastic.


Stuffing for manti

• It's time to move on to preparing the filling for manti. Here again interesting feature oriental recipe: we start preparing the filling not with meat, but with onions. Onion mode is very, very fine, 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 hands and squeeze out the juice. Salt is very good for juicing, so in just a minute you have quite a lot of liquid in the bowl. After that, we set aside the bowl with onions to the side, let it “cry” further and, finally, move on to the meat.

• Traditionally, manti is cooked with fatty lamb, and in my recipe I will use this particular meat. But if there was no lamb on the market, then it can be replaced with beef. In this case, fat must be added to the beef, which will give the meat juiciness. Of course, it is ideal if it turns out to be mutton tail fat, but ordinary lard can also be used.
• 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. In manti, it is desirable to feel individual juicy meat pieces. That is why I always follow the traditional path of oriental chefs and cut meat with a knife. This is done as follows: first, cut the meat into thin slices. Then we cut the meat plates into thin strips.

• We cut the strips into small pieces, less than a centimeter in size.

• After that, it is advisable to spread the meat on a cutting board and once again go through 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 there. All this is mixed and coaxed with 1 teaspoon of zira (the spice can be used both in seeds and ground).

• Add 0.5 tablespoons of ground black pepper. Then mix thoroughly again. Once in the onion juice and spices, the meat begins to marinate. A fantastically appetizing aroma of shish kebab immediately begins to emanate from the minced meat.


How to sculpt manti

• Well, our dough is ready, the filling too, so you can proceed directly to sculpting manti. To do this, remove the dough from the film and knead the manhole again. You will notice that it is now much easier to work with him.
• Divide the dough in half and roll each piece into a sausage. We cut each sausage with a knife into 8 parts. Blanks for 16 manti are ready. Now we roll them into thin cakes a little smaller than a tea saucer.

• Some chefs roll out 5-6 cakes at once, and only then they begin to sculpt. Personally, it is more convenient for me to cook manti one at a time. In this case, the dough does not have time to dry out, and our Asian dumplings are easily molded.
• The technology for assembling manti is as follows: put a tablespoon with a slide of filling on a rolled cake.

• We bring together two opposite edges.

• The reduced edges are carefully blinded. The result is something like a tube, from which the filling strives to slip out from both sides.

• So that the filling does not escape, the manti should be clogged on both sides. To do this, first, on one side, lift a part of the cake with your finger. It looks like we're sealing an envelope. It really needs to be tightly sealed, in other words, to blind the top edge with the bottom.

• After the envelope is sealed on both sides, it turns out such a small pillow with a longitudinal scallop on top.

• The last stage in the assembly of manti is giving a characteristic shape. To do this, the protruding corners stick together in pairs with each other. Please note that the corners that are not on one end of the envelope, but on the opposite ones, stick together. This is done from one side and from the other.

• That's all, the mantle is ready. As you can see, it is quite large. There are about 5-6 pieces per serving. 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 for the whole family.

How to cook manti

• As I said at the very beginning, manti is cooked in a double boiler. 6-7 manti are placed on each level of the double boiler. Thus, in a three-level double boiler, 18-21 manti can be cooked at the same time (in other words, 3-4 servings). Due to the fact that heat treatment occurs with the help of steam, the cooking time is extended 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.

• One more little secret. Before putting the manti on the lattice plate of the double boiler, it is advisable to grease its lower part with vegetable oil. To do this, pour a little oil on a saucer, carefully dip the manti into it, and only after that we send it to the double boiler. All this is done, as you probably guessed, so that the manti does not stick to the metal of the double boiler during the cooking process.
• While the manti are being prepared, you can pass the time by making traditional sauce to manti, especially popular in Uzbekistan. It is prepared on the basis sour milk, sour cream or non-sweet yogurt. IN milk product add mute chopped garlic, a piece of red hot pepper (preferably fresh, but you can also use ground) and finely chopped cilantro. The proportion is arbitrary, whoever likes what.
• According to tradition, ready-made manti, like Georgian khinkali, is eaten with the hands. Only this should be done very carefully. The fact is that inside each envelope with meat there is quite a lot of broth. Even if the dough looks cold, the broth inside may still be quite hot. Firstly, they can burn themselves, and secondly, they can spread on clothes and stain them. But if you are sure that the manti is ready to eat, then bite it and at the same time draw in the delicious meat juice. I believe at this moment you will understand why many gourmets prefer manti to dumplings.

First, a few words about the dish itself. After all, few of today's young housewives have an idea of ​​\u200b\u200bwhat manti are. And this dish made from meat dough is a kind of dumplings. It refers to the traditional oriental, or rather Asian, cuisine. It is prepared in Uzbekistan, Tajikistan. Its analogies exist in the Kazakh national cuisine. A similar treat exists among the Siberian peoples. Yes, and in Mongolia, Korea, China, it is also served not only at home dinners, but also in large restaurants or modest food stalls.

Manti and dumplings

From the first time, few people manage to cook the dish the way it should ideally be. There are many subtleties and nuances here. The whole process consists of three “operations”: knead the dough correctly, prepare minced meat for manti and boil them. What are the main differences between food and dumplings familiar to us? Firstly, they are much larger than small, neat “bear ears” (the second name for dumplings). Secondly, they are not boiled in water, but steamed, in a water bath. And, thirdly, minced meat for manti is made very specific.

Cooking technology

The most important thing that is needed for the “right” dish is a special pot for boiling. It is called accordingly: “manti-kaskane”. Of course, not every hostess has one. But this does not mean that you should abandon the idea of ​​\u200b\u200bpreparing a treat and surprising your relatives with it. Well, if you made minced meat for manti, kneaded the dough and wound the products themselves, then you should take the most large saucepan, put a deep plate or dish in it, oil the bottom, put the molded “meat dumplings” into it, cover with another plate, pour some water into the pan, cover with a lid and put on small fire. It looks a bit complicated, of course. But this is until the hostess adapts. And then the minced meat for manti will turn out “as it should”, and they themselves - at least send them to a culinary exhibition!

Classic dough recipe

Having analyzed the main provisions of the theory, we proceed to practice. Let's start with a test. Take 500 g of flour, half a glass of water, about a spoonful of salt and an egg. Knead the products into a cool elastic dough. Why exactly? Because the filling is placed on very thinly rolled pieces, and it is important that they do not tear. Yes, and in the process of cooking so that they do not stick out, do not spread. Roll the resulting dough into a ball, cover and let it rest, “rest”. Then cut off small cakes from the main piece, knead, roll into millimeter-thick layers, cut large squares out of them, about 10 x 10. In the meantime, the dough is infused, you can also prepare minced meat for manti (see the recipe below).

Classic recipe for minced meat

Traditionally, it is made from lamb or sheep meat. Also, as an important component, it includes or fat tail (it grows in these animals in the region of the tail vertebrae). Plus a wide variety of condiments. Thus, to make minced meat for manti, the recipe recommends: finely chop half a kilogram of onion, also cut 1 kilogram of meat into small pieces. If not cut, then pass through a meat grinder with a large grate. This, by the way, is also the difference between manti and dumplings: in those, the minced meat is well crushed into a homogeneous mass. Now fat: take about 150 grams and chop finely too. Why approximately: you may need more of it, because both the filling and the greasy piece are placed in each “dumpling”. Set the cut aside. In minced meat for manti, the recipe advises, in addition to onions, to generously add pepper and spices: marjoram, coriander, basil. Pour in half a glass of heavily salted water. This is not required for dumplings. And in this dish, liquid is needed to cook exactly juicy minced meat for manti.

Sculpt, cook, serve

When everything is ready, you can stuff the dough with minced meat. To do this, put the meat in the center of each square, add a piece of bacon and pinch so that the filling does not fall out. Cover the finished products with a napkin and let them stand for 10 minutes. Then cook for 40-45 minutes. They should be served hot, sprinkled with chopped herbs. As a dressing, sour cream, mayonnaise, strong meat broth, seasoned with pepper - to choose from. Additionally, put mustard, horseradish and vinegar and pepper slightly diluted with boiled water.

Important clarification

About that, for a couple, we told. However, the process can be speeded up if you do this: heat the oil well in a deep frying pan, put “dumplings” in them, fry until crusty. And then transfer to a plate, place in a saucepan and douse with steam for not 45 minutes, but half as much - 25-20. By the way, in this case, the dish turns out to be much tastier and looks more appetizing.

Varieties of minced meat

Housewives may have a legitimate question: how to make minced meat for manti not from lamb, but from other types of meat? After all, the East, like Asia, is a delicate matter. A European resident may not like the smell of sheep. Yes, and boar pigs or veal are much more familiar. In this case, exotic traditions should be approached creatively. And cook minced pork for manti. Its plus is that such meat is softer than lamb. Choose flesh that is juicier, but with little fat. And separately buy fat. Maybe even salty. Or smoked - whichever suits you better. And then proceed according to the already familiar algorithm.

Recipe with variations

It is also worth discussing, for manti not from meat, but from vegetables. Yes, this dish can be vegetarian. More precisely, almost. Potatoes, pumpkin, carrots are used as fillings. Or fruits - apples, grapes, quince.

• If the dish is prepared from pumpkin, take well-ripened, but unsweetened varieties. Cut into slices, peel, then chop each slice into small pieces. Chop a few heads of onion, you can lightly fry it, salt it. Mix with pumpkin. Separately cut 250-300 g of fat. You can immediately combine it with the filling, or you can report separately in pieces when you start filling the dough with minced meat. Just do not forget about the spices, they are necessary to make the taste of manti more intense, because the pumpkin itself is fresh. And put seasonings for flavor. Before cooking, be sure to fry - it will be tastier.
• Potato manti. To make them, you will need one and a half kilograms of root crops, 3-4 large onions, salt, pepper, spices to taste. Take exactly smoked lard or lard - half a kilo. raw potatoes peel and finely dice as for Olivier salad or vinaigrette. Do the same with onions and bacon. If the onion is caustic, pour boiling water over it and squeeze it out - the bitterness will go away. Mix all the ingredients, add a little salt, always hot ground pepper. Put the filling in the dough and cook until done. Served with them, as well as with pumpkin manti, sour cream, sour cream sauce. Delicious with ketchup or tomato sauce. Ideally, you can make a special one, exactly the same as they cook in Asian countries.

Sauce for manti

So, tomato sauce, spicy. For him, cut half a kilogram of ripe sweet tomatoes, 3 onions. Fry the onion in in large numbers vegetable oil. Add tomatoes. Simmer over low heat, covered, until the skin begins to separate from the pulp. Then salt, add chopped pod hot pepper(optional, but the recipe says so), a pinch of dill seeds, a little water. And stew a little more so that the sauce turns out to be of medium consistency. At the very end, add finely chopped marjoram (fresh) and a few cloves of garlic. If you like, add some sugar.

Manty is another representative of a large and tasty family of dumplings. But if the birthplace of our Russian dumplings is Siberia, then manti is a guest from Central Asia (Uzbekistan, Tajikistan, Mongolia, etc.). Naturally, Asian origin determines some of the features of this dish: the use of lamb, southern spices, steaming, eating 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 can only be one thing - the lack of a double boiler, but if you have this device in your kitchen, then the process of preparing manti will seem like a trifle.

• filling:
• 500 gr. fatty lamb (or 400 gr. beef + 100 gr. fat)
• 1 large onion (250-300 gr.)
• 1 tsp salt with a slide
• 1 tsp zira
• 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

Stuffing for manti

• It's time to move on to preparing the filling for manti. Here again is an interesting feature of the oriental recipe: we start preparing the filling not with meat, but with onions. Onion mode is very, very fine, 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 hands and squeeze out the juice. Salt is very good for juicing, so in just a minute you have quite a lot of liquid in the bowl. After that, we set aside the bowl with onions to the side, let it “cry” further and, finally, move on to the meat.
• Traditionally, manti is cooked with fatty lamb, and in my recipe I will use this particular meat. But if there was no lamb on the market, then it can be replaced with beef. In this case, fat must be added to the beef, which will give the meat juiciness. Of course, it is ideal if it turns out to be mutton tail 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. In manti, it is desirable to feel individual juicy meat pieces. That is why I always follow the traditional path of oriental chefs and cut meat with a knife. This is done as follows: first, cut the meat into thin slices. Then we cut the meat plates into thin strips.
• We cut the strips into small pieces, less than a centimeter in size.
• After that, it is advisable to spread the meat on a cutting board and once again go through 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 finely chopped fat or lard is also added there. All this is mixed and coaxed with 1 teaspoon of zira (the spice can be used both in seeds and ground).
• Add 0.5 tablespoons of ground black pepper. Then mix thoroughly again. Once in the onion juice and spices, the meat begins to marinate. A fantastically appetizing aroma of shish kebab immediately begins to emanate from the minced meat.

  How to sculpt manti

• Well, our dough is ready, the filling too, so you can proceed directly to sculpting manti. To do this, remove the dough from the film and knead the manhole again. You will notice that it is now much easier to work with him.
• Divide the dough in half and roll each piece into a sausage. We cut each sausage with a knife into 8 parts. Blanks for 16 manti are ready. Now we roll them into thin cakes a little smaller than a tea saucer.
• Some chefs roll out 5-6 cakes at once, and only then they begin to sculpt. Personally, it is more convenient for me to cook manti one at a time. In this case, the dough does not have time to dry out, and our Asian dumplings are easily molded.
• The technology for assembling manti is as follows: put a tablespoon with a slide of filling on a rolled cake.
• We bring together two opposite edges.
• The reduced edges are carefully blinded. The result is something like a tube, from which the filling strives to slip out from both sides.
• So that the filling does not escape, the manti should be clogged on both sides. To do this, first, on one side, lift a part of the cake with your finger. It looks like we're sealing an envelope. It really needs to be tightly sealed, in other words, to blind the top edge with the bottom.
• After the envelope is sealed on both sides, it turns out such a small pillow with a longitudinal scallop on top.
• The last stage in the assembly of manti is giving a characteristic shape. To do this, the protruding corners stick together in pairs with each other. Please note that the corners that are not on one end of the envelope, but on the opposite ones, stick together. This is done from one side and from the other.
• That's all, the mantle is ready. As you can see, it is quite large. There are about 5-6 pieces per serving. 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 for the whole family.

  How to cook manti

• As I said at the very beginning, manti is cooked in a double boiler. 6-7 manti are placed on each level of the double boiler. Thus, in a three-level double boiler, 18-21 manti can be cooked at the same time (in other words, 3-4 servings). Due to the fact that heat treatment occurs with the help of steam, the cooking time is extended 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 putting the manti on the lattice plate of the double boiler, it is advisable to grease its lower part with vegetable oil. To do this, pour a little oil on a saucer, carefully dip the manti into it, and only after that we send it to the double boiler. All this is done, as you probably guessed, so that the manti does not stick to the metal of the double boiler during the cooking process.
• While the manti are being prepared, you can pass the time by making a traditional sauce for manti, which is especially popular in Uzbekistan. It is prepared on the basis of sour milk, sour cream or not sweet yogurt. In the dairy product, add mute chopped garlic, a piece of red hot pepper (preferably fresh, but you can also use ground) and finely chopped cilantro. The proportion is arbitrary, whoever likes what.
• According to tradition, ready-made manti, like Georgian khinkali, is eaten with the hands. Only this should be done very carefully. The fact is that inside each envelope with meat there is quite a lot of broth. Even if the dough looks cold, the broth inside may still be quite hot. Firstly, they can burn themselves, and secondly, they can spread on clothes and stain them. But if you are sure that the manti is ready to eat, then bite it and at the same time draw in the delicious meat juice. I believe at this moment you will understand why many gourmets prefer manti to dumplings.

www.good-menu.ru

Minced meat for manti

Gathered to cook manti, but do not know the specifics of cooking the meat component of this dish? Don't worry, this manti mince recipe will help you figure out how to make manti stuffing.

INGREDIENTS

• Pork 500 Grams
• Beef 200 Grams
• Bow 5 Pieces
• Zucchini 1 piece

Preparation description:

In fact, in preparing minced meat for manti, our main task is to make our manti turn out 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 minced meat for manti according to this recipe: 1. The first secret is that we will not twist the meat in a meat grinder, but cut it into small pieces with a knife. To make this easier, the meat can be held in the freezer for a while before cutting. Throw everything into one bowl. 2. The next secret is in a lot of onions. Finely chop it, salt, pepper, and knead with your hands until the juice is released. Add to meat, stir. At this stage of cooking minced meat on manti, you can also add carrots, basil, herbs, or other spices - which is already enough imagination :) 3. And one more secret of the 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 manti. Therefore, just before sculpting, we put two bowls side by side - with chopped zucchini and minced meat, and put minced meat and zucchini in turn in each of the manti. I'm sure if you cook minced meat for manti at home according to 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

Manti ... 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 troublesome, 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 that has been proven over the years.

To get started, I advise you to watch a short video of cooking manti.

Manti: recipe video

How to do manti correctly? Manti recipe 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;

— onion(a lot of onions, its amount in 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 it correctly so that it does not tear when cooking

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

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

2. Break one egg into this recess.

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 a glass until it runs out. Then we look, if the dough turns out to be watery, then we add more flour.

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

Minced manti: a juicy and tasty recipe

While the dough is resting, prepare the filling for 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, grate the butter.

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

8. Three onions on a coarse grater or cut it into small pieces.

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

10. Add half a glass of boiled water at room temperature to the minced meat. We mix everything well.

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

You can sculpt traditional manti, but if you want to learn how to sculpt manti with a rose. So here's an easy way for you:

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

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

14. Cook for 45 minutes.

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

Read also:

legkayaeda.ru

Manty home

I think everyone loves juicy, homemade manti. I remember their taste from my childhood. Usually the occasion for their preparation 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 - 1 kg., pork - 1 kg;
• onions - 2 heads;
• salt pepper;
• dry dill.

Cooking:

1. We knead the dough. Pour out the flour. We make a recess in it, break the eggs there and pour warm water, salt. The water should be warm, but by no means hot;
2. Mix until you get homogeneous mass, no lumps. The dough should be tight. Cover with a plate and leave for 20-30 minutes;
3. Cooking minced meat. I prefer minced meat is mixed, from pork and beef. It's not greasy, but not dry either. Wash the meat and remove the films and tendons from it. We twist in a meat grinder, add onions, greens. Salt, pepper, mix everything until smooth. Stuffing is ready!;
4. After the dough has stood, we make small sausages out of it, but so that they are not too thin, and cut them into slices. Roll the slices in flour and roll into circles. The circles should be about 10 cm in diameter, and not too thin. Otherwise, the manti will break;
5. Then we put the meat in our circles. It is better to do this with a fork, at least more convenient.

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

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

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Minced meat for manti, recipes

Without the usual dexterity, a lot of time can be spent on preparing manti. This includes cooking minced meat for manti, kneading and rolling out the dough, then shaping manti, and finally, steaming, which will also take at least 20 minutes. But the end result is worth it, because it’s not the last thing to feed the family, and of course yourself, deliciously.

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

Minced meat, meat + onion:

• Meat 700-800 gr.
• Fat interior or tail fat - 200 gr.
• Onion - 1 kg

1. Chop meat and fat small cubes(how to make it easier and faster, see the chopped manti recipe).
2. Peel the onion, also finely chop and combine in a deep container with meat and fat.
3. Add spices, stir. Mince is ready.

Minced pumpkin and meat manti:

• Pumpkin - 600 gr.
• Meat - 500 gr.
• Fat - 100-150 gr.
• Onions - 4 pieces
• From spices: salt, black pepper, zira (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. Cut meat and fat into small cubes.
3. Mix all the ingredients in a deep container, stir, season with spices. Ready!

Minced meat for manti from potatoes and meat:

Many housewives consider manti to be close relatives of Russian dumplings, only larger in size. And they prefer to do them the same way. In fact, manti and dumplings have little in common. It is enough to cook them once classic recipe, and you will be convinced of this.

Manty is very popular in Central Asia. They are included in the habitual diet of the inhabitants of Turkey and Pakistan. But this dish comes from China, and in translation from the Chinese dialect, the word "mantou" means "steamed bread."

Cooking manti is not in a hurry. Many professional chefs speak of this dish as a whole philosophy. Finely chop the meat with a knife (just cut it!), Follow the modeling technology and, finally, steam the manti - all this requires patience. If you have it, as well as the desire to learn how to cook this amazing dish correctly, we suggest that you familiarize yourself with the technology of how to cook delicious manti: a recipe in a double boiler.

Manti - a step-by-step recipe for cooking in a double boiler

How long do manti cook in a double boiler? To prepare manti according to the classic recipe (as in the photo), you will need.

For test:

• flour -200 g,
• water - 100 ml,
• egg - 1 pc.,
• salt - 1 teaspoon.

For filling:

• fresh fatty lamb - 300 g,
• fat tail fat - 30 g,
• onions - 8-9 heads,
• salt,
• pepper - red and black,
• zira.

Cooking method

1. Knead the dough: beat the egg into cold water, sprinkle with salt and mix thoroughly until smooth. Add flour and keep stirring. As a result, you will get a hard, rough dough.
2. Prepare the filling: finely chop the meat and bacon, add onion and spices, salt, mix well.
3. Start modeling: cut the dough into equal pieces, make balls out of them and roll each into a small pancake of medium thickness.
4. Put the filling in the middle of each pancake. Take two opposite edges and connect them over the filling. Then take the other two edges and connect again. Blind the corners of the resulting square diagonally.
5. Dip each manta in vegetable oil bottom side and put in a double boiler.
6. Boil 40-45 minutes. Manti (recipe in a double boiler) are prepared with active boiling of water.
7. Take out the finished manti with a slotted spoon, pour over the melted butter, sprinkle generously with black pepper.

A few secrets of cooking manti

• Start preparing the dish with the dough, as it always needs to “rest” before sculpting. So you save time.
• The dough recipe for manti requires a long and thorough kneading. Largely due to this, in the east, manti is considered an exclusively male dish. Knead the dough as long as possible. The more time you spend, the more tender the taste of the dish will be.
• The classic filling for manti should be fatty, include a lot of onions and spices. Of course, there are interpretations of manti fillings, and today you can try this dish with the addition of pork, beef, cheese, pumpkin and even fruit. In the classic recipe, minced meat should contain lamb (necessarily fatty, and if there is little fat in it, it is necessary to increase the volume of fat tail fat).
• The total volume of onions should exceed the volume of meat by one and a half times. Thanks to this, manti (recipe in a double boiler) and get their unique taste.
• For minced meat, meat and lard must be finely chopped. Set aside the grinder. If you think that taste qualities the product will not change depending on how you grind the meat, you are mistaken. When grinding meat in a meat grinder, it loses up to 60% of the juice, and its fibers are deformed so that the meat can no longer hold the remaining juices during the cooking process. The classic recipe for manti in a double boiler (previously they were replaced by mantles) provides for cutting meat. This, by the way, can be taken into account for the preparation of other meat dishes.
• The thickness of the dough after rolling should be sufficient so that the boiling juice of the filling does not spill out during cooking. Therefore, do not be too zealous with rolling. But the dough should not remain thick either.

Manti prepared according to classic recipe, are quite a high-calorie dish. Therefore, they are not recommended to be consumed too often or included in the diet for people suffering from metabolic disorders and being overweight. However, sometimes pampering yourself and loved ones with this dish is not only possible, but necessary! After all, manti are prepared for a couple, which means that even children can be offered for lunch.

If you follow our recipe exactly, you will understand how manti really differs from dumplings. And on your table there will be a new, incredible tasty dish. Believe me, the effort put into its preparation is worth it!