The principles of preparation of manti. How to cook manti according to a step by step recipe with a photo

Manti is a popular dish among Central Asian peoples. From the usual dumplings, they differ not only in size and appearance. The classic recipe for dumplings also has its own characteristics.

There are a huge number of variations of this dish. For minced meat, finely chopped lamb is usually used. In addition to meat, fresh greens, boiled peas, raw potatoes, pumpkin and other components are added here.

The dough for real Uzbek manti should be fresh and made on the basis of flour and water. Cook the dish steamed. If there is no special pressure cooker, then you can use a double boiler.

Classic recipe

The most important thing in the dish is the dough. It depends on how correctly it is cooked, whether ready-made mantas will be able to maintain their shape.

Required Products:

2 glasses of water;
1 cup flour;
2 chicken eggs;
A pinch of salt.

Cooking process:

It is important that the water on which the dough is kneaded has an optimum temperature, that is, it is not hot, but not cold (about 28-30 degrees). To do this, it is first heated to about 50-60 degrees, and then cooled to the desired value.
For mixing dough, deep dishes (bowl, bowl, etc.) are suitable. The necessary amount of previously sifted flour is poured into it, in which a depression is made in the form of a funnel.
Salt is poured into the funnel, eggs are broken, and cooled water is poured.
With gentle movements, everything is kneaded to a uniform consistency, so that lumps do not form. Kneading dough for manti is allowed exclusively by hand. The use of various kitchen appliances will not allow you to achieve the desired consistency of the test.
After the dough is kneaded, it should be rolled into a ball, covered with cling film and put in a cold place for 15 minutes.
During this time, the dough will have time to relax and will be ready to cook delicious manti. It remains to wrap the filling and cook them.

Dough for manti without adding eggs

Especially for those who for some reason cannot use eggs, there is a recipe for manti test without them. If it is cooked correctly according to all the rules, then it will not be noticeable in the finished dish at all.

Required Products:

1 cup (250) ml of water;
0.5 kg of flour;
A bit of salt.

Cooking process:

At the very beginning, sift the flour by adding a pinch of salt to it.
Make a groove in the flour in the form of a funnel, where to pour water. It may be necessary to add additional water to the kneading process, or vice versa flour.
Knead a thick dough, roll it into a ball and wrap it in a napkin.
Leave the dough at room temperature for 1.5-2 hours. After which it is ready to sculpt products.

Puff pastry recipe

It turns out that you can even cook manti from puff pastry. This dish will be slightly different from the classic, as the dough will turn out crispy.

Required Products:

0.5 kg of flour;
1 chicken egg;
200 g butter;
2 tablespoons of vodka;
1.5 tablespoons of vinegar (9%)%
A bit of salt.

Cooking process:

Beat the egg by adding water and vodka to it. It is best if the batch is held in an enamel bowl.
Add salt and table vinegar to the egg mixture, mixing well.
Gradually, adding small portions of flour, knead the dough.
Kneading the dough is allowed only manually for at least 5 minutes. The longer you knead it, the tastier the finished product will be.
Roll the finished dough into a ball and cover with cling film. The dough should lie in the refrigerator for 15-20 minutes.
While the dough is resting, you need to take the butter cut into pieces and mix it with 100 g of flour. This can be done in a food processor.
Roll out the resulting mass into a layer, placing it between 2 sheets of parchment paper. The thickness of the formation should be approximately 3-4 mm (not more).
Send the rolled formation to the refrigerator for complete solidification of the oil.
Roll out the dough on the table. The thickness of the resulting formation should be about 6 mm.
Lay a layer of butter and flour on top. It will occupy approximately half the area of \u200b\u200bthe lower reservoir.
Roll up the dough and roll it out. This procedure should be repeated 5-6 times.
Roll the dough out in the refrigerator for a while (15-30 minutes). After that, he is taken out and sculpted in Uzbek manti.

Uzbek dough in a manti bread machine

For those who want to save time and at the same time enjoy delicious manti, there is a separate recipe. How to make manti dough in a bread machine?

Required Products:

0.5 kg of flour;
100-150 ml (half a glass) of water;
2 chicken eggs;
A bit of salt.

Cooking process:

The ingredients are placed in a bucket of a bread machine in the following sequence: flour, salt, eggs, water.
In the "Dough" mode, kneading is performed for 20 minutes.
Once the dough is kneaded, you can get it and sculpt manti using any mincemeat.

Kefir Dough Recipe

Initially, manti was prepared on a fresh dough, which included exclusively water, flour and salt. But, over time, a huge number of various variations of its preparation appeared. One of them is kneading on kefir. Such manty turn out gentle. You can also replace kefir with yogurt or sour milk.

Required Products:

2 cups kefir (fat can be any);
3-4 cups flour (depends on its quality);
A pinch of salt and baking soda.

Cooking process:

Salt the sifted flour.
Kefir is slightly heated (the temperature should not exceed 40 degrees) and add soda to it.
In warm kefir, carefully, in small portions, flour is introduced.
Knead soft, elastic dough. At the same time, the amount of flour may differ slightly from that stated in the recipe. It all depends on its quality.
Put the dough in a bag and send for 30 minutes in the refrigerator.
The quantity of products indicated in the recipes is approximate. During their use, you need to focus on the quality and cooking conditions. Due to the fact that the flour may differ in the percentage of stickiness, it may take more or less to knead the amount indicated.
Dough after kneading may come out too soft. In this case, you need to hold it longer in the cold (1 hour instead of 15 minutes).
If the dough on the contrary turned out to be too hard, then vegetable oil, which is added to it, will help to rectify the situation.
The dough, mixed in boiling water, turns out to be more pliable in the molding.
To make the dough elastic help eggs and milk. Such manti will never be torn during cooking.
To roll out the dough as finely as possible, you need to lubricate the surface on which it will be done with vegetable oil.
Classical Uzbek manti is cooked with lamb. But, since it is not always possible to find such meat in our country, it is allowed to replace it with high-quality beef. Only in this case it is necessary not to chop it, but to make minced meat from it in a meat grinder. This is due to the fact that in 30-40 minutes, namely, so much manti is cooked, the beef simply does not have time to cook, and it turns out to be too stiff.
The amount of onion in minced meat should be equal to the amount of meat. At the same time, it must be finely chopped. Only in this way, the finished dish will turn out juicy.
So that the manti during cooking does not stick to the dishes in which they are cooked and do not tear, before they are laid out on a sheet of a mantle cooker or a double boiler, they must be greased from below with vegetable oil.

Stuffing for manti is considered the basis of a dish consisting of dough and minced meat. Cooking juicy toppings affects the juiciness of manti. Forcemeat for the preparation of an Asian dish, reminiscent of large, is prepared in various ways and with a variety of fillings.

The traditional stuffing for manti is considered to be meat cut manually into small pieces with a knife and chopped onions. Scrolling forcemeat on manti through a meat grinder only simplifies the task of the hostess, makes the process of grinding meat into forcemeat for filling manti faster.

Make stuffing for manti with potatoes so that it is juicy. Potatoes and meat, mixed together, add tenderness to the filling, manti with meat is not dry, but very juicy, with delicious sprinkling hot juice inside the dough. A feature of Asian dishes is the addition of special spices to the meat, without seasoning it is impossible to make real manti. Spices suitable for meat filling - zira, black and red pepper, caraway seeds, garlic. To taste, add coriander, marjoram, basil to the meat, which make minced meat even more flavorful, and ready-made manti tastier.

Preparation - 10 minutes

Cooking - 40 minutes

Calories - 195 kcal per 100 grams

Stuffing for manti: classic composition

fat beef or mutton - 900 g;
onions - 4 medium onions;
ground black pepper - 0.5 tsp;
ground zira - 1 tsp;
salt - 1 tsp;
medium-sized potatoes - 2 pcs.;
vegetable oil - 2 tbsp.

Stuffing recipe for manti with photo step by step with meat

We cut the meat into small cubes, but not bringing to the state of mincemeat. The easiest way to do this is to hold the meat a little in the freezer, or use a food processor without chopping the pieces of meat to the state of mincemeat.
Chop the onion and transfer to a medium bowl. Add spices and salt, carefully knead the onion mass with your hands. The juice released from the onion when kneading will speed up the process of cooking meat, which is very important in this recipe, since we use raw meat for minced meat.
Note!
Add the oil (in case the beef or lamb was not fat enough), chopped meat. Mix the mass thoroughly.
Potato makes the manti forcemeat more tender, and although it is not a required ingredient, it is worth adding it if we make manti for children or want to add juiciness to the filling. Cut the peeled potatoes into small cubes.
Put the chopped potatoes in a bowl with minced meat, mix.
We try the minced meat to taste, if it seemed not enough salt, add salt. We close the bowl with cling film and put it in the refrigerator until the moment we start cooking manti.
When the dough is ready, rolled out and divided into large circles, we take out the filling from the refrigerator and begin to make manti with our hands. Products are formed quickly, they are quite large, this is one of the advantages of manti before. For a large family, mantas are easy to make and fast, the larger the size, the faster the process.
Spread 1.5 tbsp. forcemeat on each piece of dough, we fill the edges and boil manti until cooked in a double boiler or slow cooker.

Minced meat for manti is not recommended to be frozen separately from the dough so that the juiciness of meat is not lost, if the family is small, then it is better to make manti all at once from the prepared minced meat and. You need to cook for a couple of mantes as much as necessary to feed each member of the family or guests, and freeze the remaining non-cooked items.

Real manti cannot be confused with dumplings - a steamed dish of thin dough with a full center is distinguished by tenderness and juiciness.

There are a lot of recipes for fillings for manti - from classic meat to lean pumpkin and diet cheese. Use our selection to cook tasty and varied on weekdays and holidays. It is not necessary to strictly follow the recipe; do not be afraid to improvise and add something of your own. The main thing is to adhere to the main recommendations and rules.

Hearty Meat Fillings

manti came to Russia from the East, therefore it is traditionally believed that pork denied by Muslims cannot serve as a filling. However, the homeland of the dish is China, so there is no strict ban on the use of pork meat. We also have recipes and.

Basic recipes with meat

As meat fillings for homemade manti, you can use any meat - beef, lamb, chicken, pork, turkey meat. The original taste is obtained by mixing different types.

Spices, herbs, green and onions add flavor and zest to the dish. Add onions must be, it gives the minced meat juiciness.

Classic recipe fillings for manti:

1 kg of lamb,
500 g onions,
salt, pepper, zira.

The meat for real Asian manti can not be minced in a meat grinder, it must be chopped into small pieces with a sharp knife. The work is painstaking, but the result is worth it - the filling is tasty and juicy.

Simple stuffing for manti:

300 g of beef
300 g onion
one pinch of zira, ground coriander, black and red pepper,
salt to taste.

For juiciness, add 2 tablespoons of butter to the minced meat. Cooking traditional manti in the mantle cooker - 45 minutes.

Pork Manti:

500 g lean pork
500 g onions,
black and red pepper,
zira, salt, ground coriander.

Cooking time for manti stuffed with pork is 30-40 minutes.

Chicken Manti with fat:

500 g chicken fillet,
100 lamb (pork) fat
2 medium onions,
salt, spices.

Chicken fillet, like meat, must be chopped with a knife. Fat is necessary for greater juiciness, for the same purpose you need to pour about 100 ml of broth.

Uyghur Manti:

700 g of mutton
300 g of beef
100 fatty fat
6 red onions,
salt, pepper, zira, ground coriander.

Such manti can be served in the broth, pouring them directly into the plate.

Meat-based Combinations

Stuffing for manti with meat becomes cheaper and no less tasty if vegetables are added to the composition.

Original manti with lamb and pumpkin:

400 g of lamb pulp,
400 g onion, 200 g pumpkin,
zira, salt, pepper.

Pumpkin, onion and lamb need to be cut into small cubes. Such manti are prepared for about an hour.

Interesting option minced meat with zucchini:

beef pulp - 400 g,
pork with lard - 400 g,
zucchini - 300 g
3 large onions, spices.

Zucchini needs to be removed from seeds, if the peel is hard, you can clean it.

To make a filling for manti with potatoes and meatgrind with a sharp knife:

400 g lamb (beef or pork),
400 g peeled potatoes,
200 g of internal fat
4 onions.

Add ground pepper, zira, salt to the minced meat.

Budget stuffing with minced meat and vegetables:

200 g of cabbage,
200 g of cabbage,
2 medium onions,
250 g minced meat, spices.

Ground meat is used in this recipe, but if meat is available, feel free to chop it with a knife.

Cut the cabbage into small cubes and pour boiling water over it. Chop the potatoes in the meantime. Drain the cabbage and mix it with potatoes. Salt the vegetables and leave for 15 minutes. Drain and add minced meat. If necessary, add salt and spices. For steaming you need 35-40 minutes.

Delicious Potato Manti

The filling for manti with potatoes is very satisfying and tasty. Potatoes are suitable for cooking vegetarian manti without meat. In this case, add some vegetable oil instead of animal fats.

The recipe is simple:

4 potatoes
2 onions,
100 g of fat - butter, fat tail fat or lard.

The potato is fresh, therefore do not regret spices - add red and black pepper and the obligatory component - zira. Finely chop the vegetables, mix with melted fat.

Another potato-based vegetarian recipe involves adding mushrooms. For 5-6 medium potatoes, take 300 g of fresh mushrooms and 3-4 tablespoons of vegetable oil. Do not forget to add spices to the minced meat.

Manti vegetables are cooked for at least 30 minutes, even if the filling is ready, it takes time to get the dough ready. Serve such a dish well with sour cream sauce. Piquancy will add greens and garlic.

Pumpkin Manti Recipes

Pumpkin in Central Asia is used no less than meat. It is easy to make a pumpkin dish vegetarian and lean, if you refuse fat and butter, replacing it with vegetable. Another plus of a bright vegetable is its low price, you can include this original dish in the menu even in a difficult period of life, when there is no money to buy delicacies.

How to cook pumpkin stuffing for manti: chop with a knife 700 g pumpkin, 200 g fat tail fat, 300 g onions. Instead of fat, you can take 100 g of butter. It will take 35-40 minutes to cook.

Cabbage fillings for manti

Cabbage is not the most popular stuffing for manti, but this option is also worth a try. Before sculpting the dough, cabbage needs to be prepared. Chop the head first, and then cut into small cubes. For 400 g of fresh cabbage, take one onion, salt, spices, parsley.

If you prefer healthy dishes, just pour cabbage with boiling water and leave for 20-25 minutes. Later varieties can be boiled a little. In such stuffing, add melted butter or with fried onions.

Manti of stewed cabbage with fried onion is tastier. Fry the onion in vegetable fat, add cabbage, spices and simmer until juice appears.

How to sculpt manti - video

If you are preparing manti for the first time, then watch the video to understand how to sculpt beautiful and mouth-watering products correctly.

And a step-by-step recipe for cooking from Emma's beloved millions of grandmothers:

By the way, it is customary to eat this dish with your hands - the only way you can enjoy the taste without losing juice. Sauces can be served almost any. Suitable tomato, sour cream, cheese.

If you know how to prepare a filling for manti, which is not in this collection, leave your recipe in the comments. You will be grateful to other site visitors.

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 that I will talk about.

For example, Asian manti differ from all the usual dumplings, a large variety of fillings. The size of manti depends on how many fillings you put in them. Unlike usual dumplings, they do not put minced meat, but finely chopped meat, fat and onions. In this regard, they turn out to be larger.

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

After this dish began to be cooked in the east, it soon won the hearts of the hostesses in other countries. Manty is prepared as in a mantle cooker (I personally advise you), if it is not, 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 second grades, combining them together during 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 test 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 pork and minced meat with step by step photos

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

Ingredients:

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

Cooking method:

We put the pan on the stove, pour water there and wait until the water boils, so that when the manti are already molded, do not wait for a long time to heat the water.
Making the dough. To do this, we need a large container in which we will pour flour, one egg, although someone adds more, and boiled water.
We break the egg into flour, pour tablespoons of salt on the floor, and begin to stir it all, add some water.
After you have stopped with a spoon, we begin to knead the dough with your hands, cover with a plastic bag on top and wrap in a towel, leave the dough for 15 minutes.
While the dough is being infused with us, we will deal with the stuffing. Take half a kilogram of minced pork and the same amount of chicken, mix them. Peel 1-2 onions, chop and add to the stuffing. The more onions, the juicier the filling. Some add cabbage and carrots to the minced meat for juiciness.
Chop the onion very finely so that it is less noticeable manti, and garlic. Personally, I like to have 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 greens, and mix everything.
In order to check the minced meat for salt, you can try it a little bit. I think it is necessary to do this so that an unpleasant surprise does not turn out later.
We take a mantovar, and with a whisk we begin to smear it with sunflower oil. As mantles arrive, we will do this with other tiers.
We start modeling mantas. We twist the dough with a roll, and cut into small pieces. Dip each piece into flour, and crush a little so that they get a round shape. Now we start rolling, for this we need a rolling pin.
Everyone makes manti differently. One of the options starts with spreading the minced meat and connecting the edges together.
After you have stuck all the manti, put them on the stove, and cover with a lid, wait about 45-50 minutes, the dish is ready.

Served hot. Bon Appetit!

Beef Manti Recipe

We will need:

See the recipe in the recipe above.

Ingredients:

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

We start to cook:

We take a piece of dough, roll it into a long sausage. After that, cut into small pieces, roll in flour, crush with a palm, and roll out with a rolling pin.
You should get a circle, in the middle the dough is thicker, thinner along the edges.
Now prepare the stuffing. To do this, we need finely chopped onions, beef, and accordingly fat of the same size. It is better to use kurdyuk, and spices, of course.
We need only black pepper and salt. Salt 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.
We begin to sculpt manti. In the middle of the spoon, put the stuffing, pinch the two ends, collect the edges with a pigtail. There are a lot of ways to sculpt mantas, you can sculpt as you like, it doesn’t matter.

We set to cook for 25-30 minutes.

Manti with meat and potatoes with a photo, a method of sculpting mantas

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 greasing of a mantovar)
salt, pepper to your taste

Cooking method

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

Uzbek lamb manti

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

For this we need:

The method of preparation of lamb manti:

Finely chop the meat, the finer the better.
We also chop tail fat.
Finely chop the onion
Put these products in a deep bowl.
Add salt, ground coriander, zira, black pepper, and mix well.
Cut the fourth part from the dough, cover the rest for now.
Sprinkle a little flour on the board and roll out the sausage. Cut into equal parts, and each presses the palm.
Thinly roll out the dough no more than a millimeter thick, add a tablespoon of minced meat and begin to sculpt our manti.
We carefully cover the opposite edges and also sculpt the rest.
Lubricate the tier of the double boiler with vegetable oil so that the manti does not stick, and stack. Do not forget to leave a distance between them. 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 liked it - tell your friends or share on social networks. Then this recipe will forever remain in your stream.

In each region, manti are prepared in their own way. But if much is known about dumplings and dumplings traditional for Slavs, not everyone knows how to cook manti. But this peculiar kind 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 amount of manti is related to the content of the filling. Unlike ravioli, dumplings and ravioli, in the middle of the dough is not twisted minced meat, 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 anyone who wants to cook manti at home, because this dish is usually prepared in such a way among the peoples of the East - in the home family circle for home dinners. This is already with 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, more and more often they began to make manti in a slow cooker or double boiler.

Classic recipe for dough and manti

Before pampering the mantas of your home, you need to start learning the basics and learn all the intricacies of cooking. Dough for manti is an important and crucial step in creating a dish. After all, improperly prepared dough will spoil all the work: it will be too thick and will not allow the filling to boil, or it will turn out too thin and will break, 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 the correct manty test, you must:

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

Step-by-step preparation of dough for manti:

Pour water into a bowl (1.5 cups), beat eggs, pour salt. Water should be warm, but not hot, otherwise the eggs will curl and the dough will not work.
Mix all components thoroughly until the salt is completely dissolved.
Sift the flour in a separate deep bowl. The sifting process will additionally saturate the flour with oxygen, which will positively affect the test itself.
After making a deepening in the middle of the flour, pour in the prepared salt mixture.
Gently stir the dough on manti. In the mixing process, add 0.5 cups of the remaining warm water little by little.
Knead the dough in a bowl until all the flour is involved in the process. A very thick consistency should be obtained, which cannot be turned with a spoon.
Put the dough on a clean table surface and start kneading it with your hands. So that nothing sticks to the table, you need to periodically pour flour for a better batch.
The laborious process of working with the test will take 15-20 minutes. Throughout the time, you need to thoroughly knead the dough, crushing it from all sides. Only in this way can he achieve the desired density and smoothness.
Form a 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.
Give the finished test distance from 30 to 50 minutes. So that it does not wind off, place the ball in a plastic bag or cover it with a slightly damp towel.
Divide the rest of the dough into 4-6 parts. Roll each piece into a roller and cut into identical pieces.

The correct molding of manti and their cooking

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

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

In the middle of all the squares, the filling is laid out. For this size of the test, 1 tbsp is required. minced spoon.

Now it is necessary to mold the manti, connecting together 4 of its corners.

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

Unfortunately, to beautifully sculpt manti, you need long training in this matter. But there are different ways to connect the test, so everyone will find a simple option for themselves. It’s easier for someone to traditionally pinch corners, someone will master the “pigtail”, and some will cook lazy manti.

These culinary masterpieces are cooked in special pots - cascans (mantovarkov). 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 an ordinary double boiler.

Before putting into the pan, the manti from the bottom are moistened with vegetable oil so as not to stick to the bottom. Instead, you can do another procedure - grease the pan 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 cascan. 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. Served hot, with fresh herbs.

Secrets of the perfect test

For thin dough that will not tear during sculpting, it is best to take wheat flour 1 and 2 grades, combining them in the same proportion.
For a strong and flexible dough, the proportion of flour with water should always be respected. For 1 part water, 2 parts flour.
Eggs are an important ingredient for unleavened dough. At 1 kg of egg flour should be at least 2 pcs.
The ideal dough is 1 mm.

The best recipes for manti

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

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

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

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

The recipes for manti are diverse, as each nationality prepare them according to its own historical recipes.

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

Ingredients for the dough:

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

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

How to cook:

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

For kneading dough, you can use the combine. Pour into it all the necessary ingredients and mix. The result will be a sharp grinding, which will still need to be manually tacked. Allow the dough to rest.

Lamb, fat tail fat with onion chop into small cubes. To make fat easier to cut, you need to freeze it a little. Add meat and onions in one bowl, season with salt, pepper and mix.

Divide the dough into pieces. Roll out each piece with a rolling pin very thinly, and from the resulting layers cut squares or make flat cakes. Put the minced meat in the middle of each prepared dish, 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. When serving, season with sour cream sauce.

Cava Pumpkin Manti Recipe

Kava - pumpkin, which is often used as a filling with meat or as an independent minced meat. Manti with pumpkin are juicier, healthier and more original.

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

Want something interesting?

Ingredients for the dough:

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

pumpkin - 800 gr;
meat - 300 gr;
onion - 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 curd. You can replace the manual batch with a food processor. Be sure to let the test lie down for 60-90 minutes.

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

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

This recipe for manti with pumpkin is unusual in that the manti is initially fried in vegetable oil, and after that it is steamed. Heat oil in a cauldron and fry the manti in hot fat. Then let the oil drain a little, and then place the manti in a double boiler until they are ready. 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 filling. And in the absence of a double boiler, manti should be cooked in a slow cooker.

For the test:

flour - 3 cups;
water - 1 cup;
salt - 1 tsp.

minced meat - 500 gr;
onion - 3 pcs.;
salt - 1 tsp;
salt and spices to taste;
water - 100 ml.

How to cook:

First, as usual, the dough is prepared. You can get away from strict standards and prepare the dough without the use of eggs, just in 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 gluten swells, it is necessary to prepare the filling. Stuffing minced meat in a bowl. Thin the onion into half rings and then finely chop. Mix the minced meat with onions, add spices, salt, pour a little water. Mix everything thoroughly until smooth.

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

Pour 3 cups of water into the crock-pot, 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 extraordinary, and to all who try it - an ambiguous reaction. Despite the lack of meat, manti is obtained in all its glory: with a spicy taste, juicy and with steam dough.

Departing from the rules for making dough, it should be noted that you need to make manti with potato filling from anhydrous dough. Then it will turn out denser, which is what is required for this recipe.

Ingredients for the dough:

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

potatoes - 4 pcs.;
onion - 2 pcs.;
butter - 100 gr;
salt - 1 tsp;
ground pepper, zira - to taste.

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

How to cook:

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

During this time, you should 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 with respect to potatoes.

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

Chop the onion finely and finely. Cut all vegetables only by hand without using choppers.

Pour onion and potatoes into a bowl. Pour 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.

The ball of rested dough is divided into 4 parts, each of which is rolled into a roller of the same thickness. And cut each roller into 5 parts.

Dip the blank into flour and roll it thinly with a rolling pin, giving it the shape of a 1-2 mm thick cake. For each cake, put 1 spoon of potato filling.

To mold manti in a convenient way. It will be most convenient to connect the dough in the usual way. Connect two opposite edges above the center of the minced meat. Turn the tortilla over, pinch the remaining edges over the previous pinch. Then connect the middle of the remaining two sides of the square. The last to pinch the corners of the square remaining in pairs on one side. Make the finished shape slightly oval, flattening it slightly on the sides.

Steam manti under boiling water for 30-40 minutes.

How to cook lazy manti in a slow cooker

Often the lack of time does not allow to fully engage in the preparation of manti. But you can fully enjoy this oriental dish if you adapt the recipe for manti in a slow cooker and prepare 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;
onion - 3 pcs.;
salt, spices - to taste.

How to cook:

Beat eggs in foam with salt. Melt flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough is settling, prepare the filling.

Once the dish itself is modified, then the stuffing can be made chopped not by hand, but using a blender. Cut the meat and peeled onions into pieces and put in a blender. Grind products, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat, then for juiciness, dishes can be poured into the minced meat a little warm milk. Mix everything thoroughly.

Roll out the entire piece of dough into a uniformly thin layer. Spread the whole filling on one edge and roll the dough. Pinch the resulting roll at the edges and place in a slow cooker. Cook for 30-40 minutes.

Serve on a common dish, slicing the roll with a knife.