Manti is a simple recipe. Manti: how to cook juicy manti with meat deliciously and correctly

The popularity of manti can be explained by several reasons. First, they are delicious; secondly, satisfying; thirdly, they are easy to prepare.

Eastern countries are considered the homeland of manti, but today they are found on the dinner table of many peoples of the world.

The dough for manti is able to knead any housewife who has not dealt with flour for the first time. In its composition, the dough for manti is not much different from dumplings, the only feature is the size of the manti themselves.

Having mastered a simple science, you will be able to feed many guests with a delicious and satisfying dish.

Traditional recipe for manti dough

To make manti at the proper level, stock up on the following products: one egg; a glass of water; two and a half glasses of flour and a teaspoon of salt.

The composition of the dough for modeling manti does not require culinary education from you, all operations are done quickly and without much effort.

As you can see, the list of products is short. The trick is to combine them and achieve the formation of an elastic and soft dough for manti.

Cooking steps:

1. Sift the flour immediately into a wide bowl.
2. Make a funnel in the middle and pour water mixed with salt and egg into it.
3. Adding flour to the liquid from all sides, knead the dough for manti.
4. After it becomes cool enough, put it on the table and, leaning on your hands, knead the dough for several minutes.
5. If it seems to you that you need to add more flour, do it, as long as the mass does not stick to your hands.
6. To make the manti tasty, leave the finished dough to rest at room temperature, covering with a cotton napkin for 15-20 minutes.

Custard

Dough for manti, prepared by brewing flour, does not tear or deform at high temperatures. Take note of this recipe, you can sculpt not only manti from it, but also other flour products with filling.

Ingredients: about 900 g of wheat flour (depending on the moisture content of the product); 8 art. spoons of vegetable oil; one and a half teaspoons of salt and half a liter of boiling water.

How to cook the dough so that it rolls out easily? For this:

1. Boil the right amount of water in the bowl in which you intend to mix all the ingredients.
2. Then dissolve the salt and pour in the sunflower oil.
3. Take a mixer with a dough attachment in one hand, and gradually add half of the sifted flour with the other. It is likely that at the initial stage lumps will begin to form in your bowl, but very soon they will disperse and the mass will become homogeneous.
4. Dust your work surface generously with flour and turn out the dough. Knead until all the flour is used up and the dough is soft and pliable.
5. Wrap the dough for manti with cling film and create all the conditions for it to “rest”. Ideally, it should lie down for half an hour at room temperature.

According to the Uzbek recipe (without eggs)

Dough for manti prepared in Uzbek style does not contain eggs. It is considered lean if water was chosen as the liquid component. If you wish, you can deviate from the rule and use milk. Choose vegetable oil at your discretion, there is no fundamental difference here.

For half a kilo of flour you need to take: a glass of water; 2 large spoons of oil and a teaspoon of salt.

The dough for manti is prepared in several stages:

1. Mix water, salt and vegetable oil in a bowl.
2. Sift flour on the table and make a well in the middle.
3. Pour the mixture from the cup into it and quickly adding flour to the center, knead a dense mass.
4. Since the recipe does not contain eggs to provide elasticity to the dough, you need to go for the trick and beat it on the work surface by dropping it from a small height.
5. Roll out the dough layer, roll it into a tourniquet and let it brew for 30 minutes.

modeling

• Having dealt with the manti dough, proceed to the filling. Potatoes, meat and onions are traditionally used for it. The meat can be anything, beef, lamb, horse meat or goat meat will do. It needs to be cut into small pieces, and to give a richer taste, add fat tail fat.
• Potatoes, if desired, are replaced with another vegetable, such as pumpkin. Or they make a vegetable platter consisting of carrots, pumpkins and potatoes, taken in equal proportions. In this case, you can do without meat by preparing vegetarian manti.

The taste will not suffer from such rearrangements, and if you add dzhusai (an onion variety) and garlic to the filling, it will become generally incomparable.

Pumpkin and meat filling

Uzbeks, Turkmens and residents of the western regions of China prefer manti with pumpkin and meat filling. Housewives intentionally replace potatoes with another vegetable, which makes the dish more healthy and nutritious.

For 8-10 people you will need:

a kilogram of juicy beef; 0.5 kg pumpkin (already peeled); 800 g onions. You also need to salt and pepper the filling to taste.

Cooking:

1. Rinse the meat on the manti and pat dry with a paper towel.
2. Free the product from veins and film, then cut into very small cubes. It is not recommended to use a meat grinder, as the filling will lose its juiciness.
3. Finely dice the onion and pumpkin.
4. Combine all ingredients by gently mixing with your hands. Salt and pepper the filling, add seasonings that are combined with pumpkin (zira, coriander). Red pepper hammers will add spiciness.
5. If it turns out that the stuffing on the manti is dry, pour warm water into it. Just a couple of spoons will correct the situation, and the manti will be tastier and juicier.

Modeling products

• After the dough for manti has rested, it must again be kneaded and rolled into a thin, 3 mm thick layer.
• Square blanks are cut out of it, 10x10 cm in size and stuffed with minced meat.
• The edges of the square are connected with an envelope and pressed tightly against each other. Now it's time to cook manti. For this purpose, special mantles are used, but if there are none, an ordinary double boiler will do.
• It needs to be lubricated with vegetable oil and put raw manti at some distance. On fire, the dish will cook for 45 minutes.

Features of preparing the perfect dough

Tender dough is obtained from flour saturated with oxygen. If you sift flour through a fine sieve, the goal will be achieved.

Water should be boiled and cooled to room temperature before use. If you pour hot water into the dough, the egg will boil and lose its properties. Cold water will cause you to knead the dough for a long time.

You can give the dough a beautiful yellow tint with the help of yolks, you need to take more of them than prescribed in the recipe. Be sure to cut back on other liquid ingredients. Proteins should not be added to the dough more than required.

Otherwise, you risk getting a mass that will not roll out well on the work surface. In addition, such indiscretion will lead to its rigidity and loss of elasticity.

• The optimal amount of proteins is one or two, even if you are preparing manti for a large company.
• Mix the liquid ingredients for the dough immediately in one cup, and only then pour into the flour.
• When working with ready-made dough, try not to let it get windy in the open air.
• To roll out, pinch off medium-sized portions, and send the rest in a plastic bag.
• The cooler you get the flour mass for manti, the thinner the layer you roll out of it. This does not mean that during cooking, the manti will burst and the filling will fall out. It’s just that the dish will become more appetizing, because there will be more juicy minced meat in it than dough.
• So that there are no problems when sculpting manti, it is necessary to leave the dough to brew for at least 15 minutes. During this time, the gluten will swell and will help to glue the edges of the blanks.
• In a quarter of an hour, you may not have time to cook the filling, but there is nothing terrible here. The dough will perfectly spend an extra hour in a plastic bag and will not lose its properties, and manti will only become tastier.

Dough recipe for manti in Uzbek

To cook manti according to the classic Uzbek recipe, you will need a mantyshnitsa or a double boiler. Without these devices, making a dish will not work in any way.

From the indicated amount of ingredients, approximately 35 pieces will be obtained.

Components for minced meat: 800 gr. meat and turnip. Luke; 200 gr. fat; 0.5 tsp zira and black pepper; 1.5 tsp salt.
Components for the dough: 500 gr. flour; 100 ml of boiled water and milk; 1 tsp salt and 2 pcs. chickens. eggs.

Action algorithm:

1. I put the indicated amount of flour in the form of a hill in a bowl, make a hole at the top of it, pour in 2 pcs. chickens. testicles. I start kneading the dough, working with a spoon. I add salt and milk to the mass. I knead the flour, in the direction from the edge to the center.
2. I gradually pour in water, the dough needs to be made tight, and therefore, during this process, I monitor the state of the mass. When the water is finished and all the flour is mixed, you need to knead with your hands, putting the spoon aside.
3. The mass will be tight, and therefore it must be well kneaded with effort. I leave the dough aside for half an hour, covering the bowl with a lid.
4. After this time, I make a batch, clean it in the cold for several hours. During this period of time, it will become plastic and homogeneous.
5. I cook minced meat from onions and meat, bacon, cut everything into small pieces. I process zira in a special mortar. I put the mass in minced meat, salt and pepper. I knead.
6. I add 2/3 parts of water to the mantle. I put it on fire and make manti.
7. I'm making a dough roll. I cut it into pieces. I roll them out on the table into cakes, they should be thin, and I’ll mix the minced meat in the middle. I blind the edges, making bags. I cook for 40 minutes.

Immediately after cooking, manti can be served at the table. This meal will be enjoyed by all family members.

Classic dough with kefir for manti

You can cook manti according to the classic dough recipe not only with plain water, but also with sour milk, kefir. Unfortunately, other fermented milk products are not suitable for this purpose.

As a result, you will be able to knead the dough, which will look like a yeast composition.

Components for the test: 3.5 tbsp. flour; 0.5 tsp soda; 2 tbsp. kefir; salt - by eye.
Filling ingredients: 500 gr. meat; 2 pcs. onion; zucchini floor; some spices to suit your taste.

Algorithm of actions for preparing a classic dough:

1. I sow flour, add salt to it.
2. I take out kefir from the cold so that it has room temperature.
3. I pour soda.
4. I stir by adding a little bit of flour. I knead the dough, wrap it with a film and leave it for 40 minutes aside.

The algorithm of actions for preparing the filling for manti:

1. I cut the meat into cubes, preferably smaller.
2. I cut onions into cubes.
3. I pass the zucchini through a grater.
4. I add spices.
5. I roll out layers of dough. I make squares and put the filling in the center of them. I connect the edges, making bags. I cook for 40 minutes.

The finished dish can be served at the table. Even children are delighted with such a treat, plus everything perfectly complements every festive celebration with its original look and amazing taste.

Manti... well, who doesn't love them??? Many people love to eat, but many do not know how to cook them correctly. Because of this, it is believed that the preparation of this dish is troublesome, and the result does not always turn out the way you expect it.

This is a great dish for a festive table, because guests will definitely not go hungry. The combination of meat with dough is always very satisfying.

Another good thing is that manti can be stuck and frozen in the freezer, and cooked immediately before serving. In general, a great dish for a holiday, and for every day.

Therefore, let's try today to cook manti with meat according to a family recipe that has been proven over the years.

How to make manti with minced meat

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

• 1 kg of minced pork and beef;
• half a pack of butter;
• onions (a lot of onions, its amount in grated form should be approximately equal to 1/3 of the minced meat);
• salt pepper.

For test:

• 0.5 kg flour;
• 1 egg;
• 2 tablespoons of vegetable oil;
• 1 glass of boiled water;
• 1 spoon of salt.

How to properly knead the dough for manti so that it does not tear when cooking

It looks complicated, in fact, everything is simple, you just have to start.

Juicy and tasty minced meat for manti

While the dough is resting, prepare the filling. In order for it to turn out juicy, the minced meat must be fatter.

If the meat is lean, then add butter to it.

Recipe for making manti on video

Serve the finished dish to the table with your favorite sauce. I want to note that the "roses" are less juicy, but still very tasty. I usually make most of the regular manti and some "roses" for a change.

Juicy manti with pumpkin

Consider another very popular option for cooking manti - stuffed with pumpkin.

For the test we need:

• egg - 1 pc.;
• salt - 1.5 teaspoons;
• boiled water - 0.5 l;
• flour - 1 kg.

Each region prepares manti in its own way. But if a lot is known about dumplings and dumplings traditional for the Slavs, then not everyone knows how to cook manti. But this peculiar type of meat and flour products is worthy of being prepared not only in the east.

Asian manti differ from dumplings in a rich variety of fillings and large sizes.

The volume of manti is related to the content of the filling. Unlike ravioli, dumplings and dumplings, not twisted minced meat is placed in the middle of the dough, but finely chopped meat with onions. Accordingly, there is a lot of space for such a filling, which leads to a large size of the product.

It will not be difficult for everyone who wants to cook manti at home, as this dish is usually prepared by the peoples of the East in this way - in a home family circle for home dinners. Over time, with the penetration of Eastern culture to the West and gaining popularity in other countries, the preparation of manti became possible on an industrial scale. And with self-cooking, they increasingly began to make manti in a slow cooker or double boiler.

Classic recipe for dough and manti

Before pampering your family with manti, you need to start mastering the basics and learn all the intricacies of cooking. Dough for manti is an important and crucial step in creating a dish. After all, an improperly cooked dough will ruin the whole job: it will be too thick and will not allow the filling to boil, or it will turn out to be too thin and will tear, which will also ruin the dish.

Step by step recipe for making unleavened dough

A simple recipe for creating the perfect dough for manti is in many ways similar to the usual unleavened dough for dumplings. But the duration of its kneading and skillful modeling is a distinctive feature of the East.

For a correct manti test, you must:

• flour - 1 kg;
• eggs - 2 pcs.;
• water - 2 glasses;
• salt - 2 tbsp. spoons.

Step by step preparation of dough for manti:

1. Pour water (1.5 cups) into a bowl, beat in eggs, pour salt. The water should be warm, but not hot, otherwise the eggs will curdle and the dough will not turn out.
2. All components are thoroughly mixed until the salt is completely dissolved.
3. Sift flour in a separate deep bowl. The process of resifting will additionally saturate the flour with oxygen, which will have a positive effect on the dough itself.
4. Making a well in the middle of the flour, pour in the prepared salt mixture.
5. Gently stir the dough into manti. In the process of mixing, gradually add 0.5 cups of the remaining warm water.
6. Knead the dough in a bowl until all the flour is involved in the process. You should get a very thick consistency that cannot be turned with a spoon.
7. Put the dough on a clean table surface and start kneading it with your hands. So that nothing sticks to the table, it is necessary to periodically add flour for better kneading.
8. The time-consuming process of working with the dough will take 15-20 minutes. During the whole time, it is necessary to carefully knead the dough, crushing it from all sides. This is the only way to achieve the desired density and smoothness.
9. Form the properly prepared dough into a ball. This is done when it no longer sticks to the surface, it has become as elastic as possible, but not yet very steep.
10. Let the finished dough rest for 30 to 50 minutes. So that it does not get weathered, place the ball in a plastic bag or cover with a slightly damp towel.
11. Divide the rested dough into 4-6 pieces. Roll each piece into a roller and cut into equal pieces.

Proper modeling of manti and their cooking

The dough for manti should be smooth and elastic. After all, the final result depends on how it will hold the filling with meat juice. Not everyone knows how to sculpt manti correctly. After all, giving them the shape of the usual dumplings or dumplings, you can simply spoil the dish.

Thinly roll out pieces of dough no thicker than 2 mm. Cut it into large squares 10 by 10 cm.

The filling is laid out in the middle of all the squares. For this size test, you need 1 tbsp. mince spoon.

Now you should mold the manti by connecting 4 of its corners together.

And then once again blind the resulting corners, thereby giving the manti a shape.

Unfortunately, in order to beautifully sculpt manti, long training is needed in this matter. But there are different ways to connect the test, so everyone will find an easy option for themselves. For some, traditional pinching of corners is easier, someone will master the “pigtail”, and some will cook lazy manti.

These culinary masterpieces are cooked in special pans - kaskans (pressure cookers). This is a special device in which products are prepared by rising steam. In the absence of such a device, you can always cook manti in a conventional double boiler.

Before putting into the pan, manti are moistened from below with vegetable oil so as not to stick to the bottom. Instead, you can carry out another procedure - grease the grate of the pan. Products are laid out at a distance from each other so that they do not stick together on the sides.

Put all the bars in the kaskan. How much to cook manti will depend on the type of kitchen appliances, the filling and the thickness of the dough. But the average cooking time is 40-45 minutes. The dish is served hot, you can with fresh herbs.

Secrets of the perfect test

• For a thin dough that will not tear during modeling, it is best to take grade 1 and 2 wheat flour, combining them in the same proportion.
• For a strong and elastic dough, the proportion of flour and water must always be observed. To 1 part water, 2 parts flour.
• Eggs are an important ingredient for unleavened dough. For 1 kg of egg flour there should be at least 2 pcs.
• The ideal rolling of the dough is 1 mm.

The best manti recipes

The main feature of creating the filling is the way it is crushed. Modern housewives are increasingly using meat grinders and blenders, but this is fundamentally wrong for a classic dish.

With meat chopped with a knife, oriental food is much tastier.

By tradition, manti with meat is usually prepared, most often from several meat products: lamb, pork, chicken, beef. An obligatory addition to meat is a piece of tail fat, which makes the dish more tasty and juicy. Also, onion gives juiciness to mantas, which must be present in minced meat in a ratio of 1 to 2.

Frequent traditional additions to meat are potatoes and pumpkin. The potato absorbs excess moisture, preventing the manti from breaking through, and the pumpkin adds a unique flavor to the dish. In the modern world, manti can be cooked with all kinds of fillings: cottage cheese, mushrooms, fruits.

Recipes for making manti are diverse, because. each nationality cook them according to their historically established recipes.

In Uzbekistan, lamb filling is traditionally made for such a dish.

Dough Ingredients:

• flour - 500 gr;
• egg - 1 pc.;
• water - 120 gr;
• salt - a pinch.

• lamb - 0.5 kg;
• tail fat - 50-100 gr;
• onion - 300 gr;
• salt, spices - to taste.

How to cook:

In order for Uzbek manti to come out juicy and appetizing, it is better to take meat from the back or thigh of a ram.

You can also use a food processor to knead the dough. Pour all the necessary ingredients into it and mix. It will turn out a steep grinding, which will still need to be kneaded by hand. Let the dough rest.

Chop lamb, fat tail fat with onions into small cubes. To make fat easier to cut, it needs to be slightly frozen. Pour meat and onion into one bowl, season with salt, pepper and mix.

Divide the dough into pieces. Roll out each piece with a rolling pin very thinly, and cut into squares or make cakes from the resulting layers. Put the minced meat in the middle of each prepared form, and put the fat tail fat on top.

Blind manti, giving them a rounded shape. Cook the dish for a couple of half an hour. Top with sour cream sauce when serving.

Recipe for manti with pumpkin kava

Kava is a pumpkin that is often used as a filling along with meat or as an independent stuffing. Manti with pumpkin are juicier, healthier and more original.

But to feel all the luxury of the East, you can cook fried manti - khoshany.

Do you want something interesting?

Dough Ingredients:

• flour - 800 gr;
• water - 300 ml;
• egg - 1 pc.;
• salt - to taste.

• pumpkin - 800 gr;
• meat - 300 gr;
• onions - 4 pcs.;
• black pepper, salt - to taste.

For roasting:

• vegetable oil.

How to cook:

Prepare the dough according to the classic recipe with a thorough kneading. You can replace hand kneading with a food processor. Be sure to let the dough rest for 60-90 minutes.

Prepare ingredients for stuffing. Peel a piece of pumpkin, cut into pieces, chop into small cubes. Cut the meat into thin sticks and chop. Chop the onion first in half rings, and then in cubes. Combine all products, add spices and salt to them and mix everything diligently.

Roll out the dough, giving it any shape, and put the filling into each piece. Pinch the edges tightly, making a product of any kind.

This pumpkin manti recipe is unusual in that manti are initially fried in vegetable oil, and then steamed. Heat oil in a cauldron, and fry manti in hot fat. After letting the oil drain a little, and then place the manti in a double boiler until they are fully cooked. This method will allow you to get rid of the harmful substances of frying, but at the same time, the taste of the fried product will be present in the dish.

Manti recipe with minced meat

The classic recipe for manti from assorted minced meat can be safely replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for the filling. And in the absence of a double boiler, manti should be cooked in a slow cooker.

For test:

• flour - 3 cups;
• water - 1 glass;
• salt - 1 teaspoon.

• minced meat - 500 gr;
• onions - 3 pcs.;
• salt - 1 teaspoon;
• salt and spices - to taste;
• water - 100 ml.

How to cook:

First, as usual, prepare the dough. You can get away from strict standards and cook the dough without using eggs, just on water with flour. The dough is kneaded in the traditional way, and it should not turn out very steep. Let him lie down for 30 minutes.

While the gluten swells, it is necessary to prepare the filling. Put mince into a bowl. Finely chop the onion into half rings and then chop finely. Mix minced meat with onions, add spices, salt, pour in a little water. Mix everything vigorously until smooth.

From the rested dough, cut the same pieces and roll them into cakes. Stuff each cake with minced meat and form manti, pinching the edges beautifully.

Pour 3 cups of water into the multicooker pan, set the “Steam cooking” mode. Lubricate the grate with oil or fat and put manti on it so that they do not touch the sides. Cook under a closed lid for 35-40 minutes. Serve hot.

How to cook manti with potatoes

Manti with potatoes is one of the varieties of the Central Asian dish. An interesting vegetable filling gives the dish an originality, and everyone who tries it has an ambiguous reaction. Despite the absence of meat, manti are obtained in all their glory: with a spicy taste, juicy and with steam dough.

Deviating from the rules for preparing dough, it should be noted that manti with potato filling should be made from anhydrous dough. Then it will turn out denser, which is required for this recipe.

Dough Ingredients:

• flour - ¾ cup;
• egg - 2 pcs.;
• salt - 1 teaspoon;
• water - as needed.

• potatoes - 4 pcs.;
• onions - 2 pcs.;
• butter - 100 gr;
• salt - 1 teaspoon;
• ground pepper, zira - to taste.

Of these products, the output should be about 20 pcs. manta.

How to cook:

Beat the eggs with a fork, dissolve the salt in them. Add the sifted flour and knead the dough well. Let him rest under a damp towel for 30-60 minutes.

During this time, prepare the filling. For such a vegetable recipe, the main thing is the ratio of onions and potatoes. Onions should always be 1 to 2 in relation to potatoes.

Peel and wash potato tubers with onions. Cut tubers into slices. Cut each plate into strips (bars), which are cut into very small cubes.

Chop the onion finely and finely as well. Cutting all vegetables should be done only by hand without the use of choppers.

Pour onion and potatoes into a bowl. Add salt and 1 pinch of spices. Mix everything well.

Melt the butter in a water bath, and then add it to the minced meat. Mix the filling again so that the oil is evenly distributed.

Divide the rested dough ball into 4 parts, roll each of which into a roller of the same thickness. And cut each roll into 5 pieces.

Dip the workpiece in flour and roll it thinly with a rolling pin, giving it the shape of a cake with a thickness of 1-2 mm. Place 1 tablespoon of potato filling on each tortilla.

Sculpt manti in a convenient way. It will be most convenient to connect the dough in the usual way. Connect two opposite edges over the middle of the stuffing. Turning the cake over, pinch the remaining edges over the previous pinch. Then connect the middle of the remaining two sides of the square. Last, pinch the corners of the square remaining on one side in pairs. Make the finished shape slightly oval, slightly flattening it on the sides.

Steam manti under strongly boiling water for 30-40 minutes.

How to cook lazy manti in a slow cooker

Often, lack of time does not allow you to fully engage in the preparation of manti. But you can fully enjoy this oriental dish if you adapt the manti recipe in a slow cooker and cook a lazy version of the dish that does not require artistic modeling.

• flour - 600 gr;
• water - 1.5-2 cups;
• egg - 2 pcs.;
• salt - to taste.

• meat - 500 gr;
• onions - 3 pcs.;
• salt, spices - to taste.

How to cook:

Whisk the eggs until foamy with the salt. Weigh the flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough is resting, prepare the filling.

Since the dish itself has been modified, then the minced meat can be made chopped not by hand, but with the help of a blender. Meat and peeled onion cut into pieces and put in a blender. Grind food, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat, then for the juiciness of the dish, you can pour a little warm milk into the minced meat. Mix everything thoroughly.

Roll out the whole piece of dough into an evenly thin layer. Put all the stuffing on one side and roll the dough into a roll. Pinch the resulting roll at the edges and place in a slow cooker. Cook for 30-40 minutes.

Serve on a common dish, cutting the roll into slices with a knife.

In different regions of Russia, a dish called manti is prepared in different ways. Manti themselves are similar to large dumplings or dumplings, but they have a number of differences, which I will talk about.

For example, Asian manti differ from all the usual dumplings in a wide variety of fillings. The size of the manti depends on how much stuffing you put in them. Unlike the usual dumplings, they do not put minced meat, but finely chopped meat, fat and onions. As a result, they are larger.

Manty at home is prepared quite simply and it will not be difficult for you to repeat this rather simple recipe. Thus, please your loved ones with an unusual dish.

After this dish began to be prepared in the east, it soon won the hearts of housewives in other countries. Manty is prepared as in a pressure cooker (I personally advise you), but if it is not there, you can use a slow cooker or a double boiler.

Secrets of the perfect test

• The dough should be thin and should not tear, for this it is better to take wheat flour of the first and 2nd grade, combining them together when modeling.
• Be sure to observe the proportions of flour with water, add two parts of flour to one part of water.
• An important ingredient for the dough is eggs. Add their ratio of two pieces per 1 kilogram of flour.
• The thickness of the dough should not exceed 1-2 mm.

Manti with minced pork and chicken with step by step photos

So, the first way will be with minced meat, but as you know, there are no comrades for the taste and color.

Ingredients:

• minced meat (chicken, pork) - total weight 1 kg.
• onion - 1-2 onions
• one egg (maybe two)
• garlic - 1 head
• boiled water
• salt, pepper to taste (you can use special seasonings)
• vegetable oil (for lubricating the pressure cooker tiers)

Cooking method:

1. We put a pan on the stove, pour water into it and wait until the water boils, so that when the manti are already stuck together, we don’t have to wait a long time for the water to heat up.
   
2. We make dough. To do this, we need a large container into which we will pour flour, one egg, although someone adds more, and boiled water.
   
3. We break the egg into flour, pour half a tablespoon of salt, and begin to stir it all, add some water.
   
4. After you have stirred with a spoon, we begin to knead the dough with our hands, cover it with a plastic bag on top and wrap it in a towel, leave the dough for 15 minutes.
   
5. While the dough is infused with us, we will deal with minced meat. We take half a kilogram of minced pork and the same amount of chicken, mix them. Peel 1-2 onions, chop and add to minced meat. The more onions, the juicier the filling will be. Some add cabbage, carrots to minced meat for juiciness.
   
6. Chop the onion very finely so that it is less noticeable to the mantah, and garlic. Personally, I like more garlic. We pass the garlic through the garlic press, instead of salt, sprinkle seasonings on top. You can also add black pepper, a little greenery, and mix everything.
   
7. In order to check the minced meat for salt, you can taste it a little. I think this should be done necessarily, so that later there will be no unpleasant surprise.
8. We take a pressure cooker, and with a whisk we begin to coat it with sunflower oil. As the mantas arrive, we will do this with other tiers.
   
9. We start sculpting manti. Roll up the dough and cut into small pieces. We dip each piece in flour, and crush it a little so that they acquire a round shape. Now let's start rolling, for this we need a rolling pin.
   
10. Everyone sculpts manti differently. One of the options begins with the fact that we lay out the minced meat and connect the edges together.
    
11. After you have stuck all the manti, put them on the stove, and cover with a lid, wait for about 45-50 minutes, the dish is ready.
    

Served hot. Bon appetit!

Recipe for beef manti

We will need:

See the recipe above for the recipe.

Ingredients:

• 1 kg. beef
• 1 kg. Luke
• 300 - 400 fat or fat tail.
• pepper to taste
• salt to taste

Let's start cooking:

1. We take a piece of dough, roll it into a long sausage. After that, cut into small pieces, roll in flour, press down with your palm, and roll out with a rolling pin.
   
2. You should get a circle, in the middle the dough is thicker, thinner at the edges.
   Now let's prepare the stuffing. To do this, we need finely diced onion, beef, and, accordingly, fat of the same size. Of course, it is better to use fat tail, and spices.
   
3. We only need black pepper and salt. Salt the meat and fat, add black pepper to the onion and mix. Then we stir the meat with fat, after which we combine everything and mix thoroughly. For juiciness of minced meat, add a little water.
   
4. Let's start sculpting manti. Put minced meat in the middle with a spoon, clamp the two ends, collect the edges with a pigtail. There are a lot of ways to sculpt manti, you can sculpt it the way you like, it doesn’t matter.
   

We put to cook for 25-30 minutes.

Manti with meat and potatoes with a photo, a method for sculpting manti

The next recipe will be manti with potatoes and meat.

Ingredients:

• two large onions
• 6-7 potatoes
• 5 kg. Meat (pork, beef, it is better to take goose or duck)
• dough - (how to cook it, si. In the first recipe)
• butter (for panning)
• salt, pepper to your taste

Cooking method

Cook them for about 45 minutes over medium heat. Can be served on the table.

Manty with lamb in Uzbek

And the last recipe for today is manti with lamb according to the Uzbek recipe.

For this we need:

How to cook lamb manti:

1. Finely chop the meat, the smaller the better.
   
2. Fat tail fat is also crushed.
   
3. Onion finely chopped
   
4. Put these products in a deep bowl.
   
5. Add salt, ground coriander, zira, black pepper, and mix everything well.
   
6. Cut off a fourth of the dough, cover the rest for now.
   
7. Sprinkle the board with a little flour and roll out the sausage. We cut it into equal parts, and press each with the palm of our hand.
   
8. Thinly roll out the dough with a thickness of no more than a millimeter, add a tablespoon of minced meat and begin to sculpt our manti.
   
9. We close up the opposite edges well and also sculpt the rest.
   
10. Lubricate the tier of the double boiler with vegetable oil so that the manti do not stick, and lay it down. Don't forget to leave some space between them. We put on fire for 45 minutes.
    

Bon appetit!

Well, that's all. Today you learned how to cook manti at home with step by step photos. If you like it, tell your friends or share on social networks. Then this recipe will forever remain in your feed.

Manti, buuz, poses, and these are not all the names of the meat dish, which is considered native to many eastern and Asian peoples. Remotely, it resembles Georgian khinkali or Russian dumplings. Although distant, but still relatives. This is minced meat, mainly lamb, with a large amount of onion and the addition of fat tail fat, wrapped in thinly rolled dough and steamed. To do this, use a special dish - a pressure cooker or kaskan. Sometimes it is replaced by a double boiler, in extreme cases, a colander mounted on the top rim of the pan, where water boils. But water and manti should not come into contact, so water is poured into about a quarter of the pan.

Initially, only meat stuffing with lamb was used. But now manti is cooked not only with meat, but also with potatoes, pumpkin, mushrooms, cottage cheese, fish. And the filling of meat can be seen from beef, pork, poultry. Do not grind it with a blender or in a meat grinder, only cut it finely with a knife, approximately the size of a corn kernel. According to experts, only chopped, not twisted meat gives manti a unique taste. So the meat fibers do not tear, do not choke, and all the meat juice remains inside. To make the filling juicy, add lard and put a lot of onions - about seven to eight medium onions per pound of meat, but you can put a little less. It is also finely chopped with a knife, like lard and meat.

Manti are served with sour cream, adjika, sour milk, tkemali sauce or melted butter with chopped herbs.

Manti - food preparation

For modeling manti, they mainly use the most ordinary unleavened dough - on flour and water without eggs or with the addition of an egg. Sometimes yeast dough is kneaded.

The stuffing is crushed, salt and pepper are added and the manti is molded. There are many modeling methods themselves, the most popular of them is the classic one. Spread the filling on the cake, lift and connect the two opposite edges. Then two side seams are closed. They are fastened so that the seam is perpendicular to the main one. Also close the edge on the other side. The seams of the fully closed manta resemble the letter "H". To round the shape, it remains only to connect the corners together. The dumpling is ready.

Manti - the best recipes

Recipe 1: Asian manti

Basically, manti is made from meat. But sometimes, when the filling is too juicy, finely chopped raw potatoes, pumpkin or radish are added to remove excess moisture. They absorb excess juice into themselves and do not allow the manti to tear. Before mixing the onion with the meat, it is added and lightly rubbed with your hands. Salo gives the meat juiciness and taste, it is put a little, the size of an almond, about a third of a small spoon.

Ingredients: 500g flour, 150ml water, salt. Filling: 500g lamb, salt, pepper, 3 large onions, 50g lamb fat (fat tail fat).

Cooking method

Mix flour, salt, water and knead the dough. Let him rest for an hour.

Finely chop the meat with onions, mix, do not forget to add pepper and salt. The components for the manti are ready, now it remains only to blind them. Divide the whole piece of dough into balls, about the size of a walnut, and roll each ball into a thin cake. Put a spoonful of chopped meat with onions and a piece of fat on it, seal the edges to make a ball or an oval, you can simply collect the dough into an accordion by lifting its edges up. Cook in pressure cooker for about 45 minutes. Serve with sour cream and herbs.

Recipe 2: Manti with potatoes

Manti are not dumplings, so no mashed potatoes in the form of a filling. Only raw potatoes, finely chopped along with onions and lard. To wash off the starch, crushed potatoes must be washed with water. That way it won't stick or fade. Instead of pork fat, you can take fat tail or butter. It is added in a small piece directly to each dumpling.

Ingredients: water - 150 ml, flour - 400 g, salt, a spoonful of vegetable oil. Filling: potatoes - 0.7-0.8 kg, salt, pepper, pork fat - 100 g, 3 large onions.

Cooking method

Prepare the dough: mix the ingredients, knead and let it lie down.

Peel the vegetables, cut into small cubes along with the fat. Salt, sprinkle with pepper and mix. The filling is ready, it remains to mold the manti. Roll out the dough into a layer, cut out circles or squares. Put the filling on them, connect the edges and cook for a couple for about 20-30 minutes. Sprinkle with herbs.

Recipe 3: Yeast Dough Manti

Those who are fed up with unleavened dough can try yeast. A very interesting option and no less tasty. The dough has an airy effect. If there are ready and cooled manti left, the next day they can be fried until golden brown in oil. And they are still hot and delicious. Do not forget to leave space between the dumplings in the pressure cooker, because. yeast dough is distributed a little more than unleavened.

Ingredients: flour - 300g, warm water - 100ml, dry yeast - 7g, salt. Filling: 200g each of beef and fatty pork, red pepper, a pinch of salt, 2 large onions.

Cooking method

Mix yeast in water, salt, add flour. Knead the dough and leave to rise.

Twist the meat, but it is better to chop very finely along with the onion. Sprinkle with pepper and salt. If the meat is lean, you can add a small piece of lard. Finely chop it and mix it into minced meat. Punch down the risen dough, divide into balls. Roll out each piece and lay out a spoonful of filling. Seal the edges and cook in a pressure cooker or double boiler for about forty minutes. Ready manti can be poured with melted butter, sprinkled with chopped herbs - cilantro, parsley. Before putting the dumplings in the pressure cooker, dip them in vegetable oil or grease the grate with butter.

Recipe 4: Manti with pumpkin

It turns out that pumpkin makes very tasty manti. You can use this vegetable in any degree of sweetness. To add juiciness, as well as to the meat filling, onion and lard are added. If lard is not to your taste, you can replace it with butter. It is frozen to make it convenient to cut, mixed with pumpkin. Or they put a piece of soft butter in the filling directly when sculpting. You can experiment a little and add some cheese to the pumpkin - suluguni or cheese. The taste will only benefit from this.

Ingredients: water - 1 stack., flour - 0.4 kg, egg, salt - 1 tsp. Filling: pumpkin - 0.8-1.0 kg, 2 large onions, lard (pork or fat tail) - 100-150 g, salt, pepper (black and red).

Cooking method

Knead the most common unleavened dough on an egg. Let him lie down for about an hour.

Cut the pumpkin into small pieces, if possible, cubes - about half a centimeter. You should not rub it on a grater or twist it in a meat grinder: after salt is added to the pumpkin, it gives a lot of juice, the filling becomes too liquid and it is inconvenient to sculpt manti. Finely chop the onion and bacon too. Stir in pumpkin, salt and pepper.

Boil for a couple of about 20-25 minutes from the moment the water boils.

Recipe 5: Manti with fish

If lean fish is used for the filling, to add juiciness, add half a glass of milk or water to the minced meat and knead well. Leave for a while so that the liquid is absorbed into the fish. Sometimes lard or butter is added.

Ingredients: flour - 500g, water - ½ cup, 1 teaspoon of salt, egg. Filling: fish fillet - 1 kg, egg, tea. a spoonful of black and red pepper, 3 onions.

Cooking method

Mix the egg with water, flour with salt. Then combine everything and knead the dough. Form a ball out of it and put it to rest for an hour.

Fillet can be twisted with onions in a meat grinder. But it will be more correct, and tastier for the final result, to cut. Fish - about a centimeter in pieces, smaller onions. Mix fish with onion, salt, pepper and egg.

Roll out the dough, cut out cakes or squares, put the filling with a spoon, mold the manti and put in a steam or pressure cooker. Sprinkle with water, cover and cook for about 45 minutes.

- To make it easier to cut lard and meat for the filling into small cubes, you can freeze them slightly.

- So that the manti does not stick to the grate, before laying in a pressure cooker, their bottom is dipped in vegetable oil.

- To make the meat filling more juicy, you can add a little raw pumpkin, cut into cubes.

— Manti with meat can be served with homemade sauce, which gives them a spicy and piquant taste. Mix half vinegar and water, add tomato paste or ketchup and pepper - black and red. After the first bite, a spoonful of sauce is added to the resulting hole and eaten.

- Manty increases in size during cooking, therefore, in order to avoid sticking together, it is necessary not to lay them tightly on the grate, but leave a distance.