How to cook manti correctly. How to make juicy and tasty minced manti: recipes Asian manti with meat and pumpkin

Once upon a time, manti were known only as a national oriental dish. Today they can be seen on holiday tables in any country in the world. Nourishing, tasty and very easy to prepare, manti have rightfully earned their popularity.

Classic recipe

The classic dough for manti is ordinary dumplings. Its recipe is very simple, and the preparation process does not require any tricks.

The quality of dough for dumplings or manti largely depends on the method of kneading it. To make the dough for manti really tender and elastic, you need:

After 5-10 minutes of kneading, the dough can be considered ready. Its mass should be homogeneous and quite steep. If this is not the case, then you can add a little more flour. After which the classic dough definitely needs to rest. To do this, wrap it in cling film and leave it alone for at least a quarter of an hour.

Choux pastry

Brewing is another way to prepare elastic dough, which does not tear when molded, and is almost not deformed when cooked.

Ingredients:

500 ml of water - boiling water;
100 g sunflower or olive oil;
900 g flour;
1 tsp. salt.

When kneading, the dough may absorb a little less or more flour.

Cooking method:

Pour boiling water into a large bowl and dissolve salt and vegetable oil in it;
Then, stirring constantly, add half the measured flour (about 450 g). You can stir either with a wooden spatula or with a mixer at low speed. At first the dough will be lumpy, but gradually the flour will disperse;
As soon as the mass in the bowl becomes homogeneous, you need to continue kneading with your hands, gradually adding the rest of the flour until the dough becomes stiff.

Place the finished choux pastry for manti in a plastic bag and leave it alone at room temperature for at least half an hour. After which you can sculpt manti.

Dough without eggs in Uzbek style

The main difference between this recipe is that it contains no eggs. Therefore, this dish is considered lean. However, if desired, the water in it can be replaced with milk.

Ingredients:

1 glass of water;
1 tsp. salt;
500 g flour;
2 tbsp. l. vegetable oil.

Vegetable oil can be anything: sunflower or olive. But if you use milk instead of water as a base, you can do without butter.

How to cook:

In a separate container you need to mix water, vegetable oil and salt;
Sift the flour into a deep bowl;
Pour the prepared base into a bowl of flour;
Gently knead the thick dough.

Unlike the traditional recipe with eggs, here after kneading the dough needs to be beaten on the table several times. Then it will become elastic. Then it is rolled out into a plate, rolled into a rope and left in this form at room temperature under a napkin for half an hour. After which the Uzbek-style dough for manti is ready.

Filling, modeling and cooking manti

After the dough is made, you can start preparing the filling, making manti and cooking the dish.

What filling should I choose for manti? Various meats, potatoes and onions are traditionally used as filling. And since the dish was invented in Muslim countries, pork for manti is used extremely rarely and only in Chinese cuisine.

Usually they take beef or lamb. National recipes of nomadic peoples also include horse meat, goat meat and camel meat.

To add an original flavor, pieces of poultry, fat tail fat, udder and even camel hump can be added to the minced manti. The main thing is that all these ingredients must be very finely chopped.

Instead of potatoes, any other juicy vegetable can be used. Most often, potatoes are replaced with pumpkin. But besides this, carrots or dzhusai - a special type of onion - can be added to manti. Such assorted vegetables can be an excellent filling for manti in vegetarian cuisine. Regardless of this, onions and sometimes garlic are always added to the minced meat.

Method for preparing pumpkin-meat filling

Residents of Uzbekistan, Eastern Turkestan and Western China are very fond of manti, the filling of which is filled with pumpkin instead of potatoes.

To feed eight to ten adults, for the filling you will need:

1 kg of beef meat (it is better to take juicy pieces);
800 g onions;
500 g pumpkin;
salt and spices to taste.

The cooking time for the finished dish depends on the type of meat, the amount of the finished product and the method of sculpting the manti. But usually it is about two hours.

The meat, clean and dried, must be freed from veins, and then finely cut, first into strips, then into cubes. The smaller the pieces obtained in this way, the tastier the finished minced meat. And in order to preserve all the juiciness of the dish, professional chefs do not recommend grinding meat through a meat grinder or food processor;
The onion needs to be washed, peeled and chopped as finely as possible;
The pumpkin is also pre-washed, peeled and seeds removed. Then the pumpkin needs to be chopped into small pieces 3 mm in size;
Then mix the minced meat, onion and pumpkin in a deep bowl. Add salt, black pepper and your favorite spices to taste. Pumpkin goes very well with cumin and coriander. To spice up the dish, you can add red pepper;
The finished minced meat is carefully mixed by hand.

If it seems that the minced meat is a little dry, then you can add a small amount of warm boiled water to it. After which the minced meat must be mixed again. Instead of pumpkin, you can take exactly the same amount of potatoes or carrots.

How to make and cook manti correctly?

Traditionally, there are several ways to sculpt manti. But usually they are sculpted in squares. Before modeling begins, the rested dough is kneaded again. Then it is rolled into small sausages or balls, which are rolled out thinly to 2-3 mm thick.

Thin rolled out dough is cut into squares of 10 by 10 cm;
Place a small amount of filling in the center of the square - about 1 tbsp. l.;
Then the dough is folded into an envelope and all four corners are fastened together.

Manti is steamed. For this, it is best to use a special pan - a pressure cooker. Before laying out, it is best to grease the bottom of the pan with vegetable oil so that the manti does not stick to it during cooking.

The average cooking time for manti is 45 minutes.

Secrets of the perfect dough

In order for the manti dough to be truly delicious, it is important to follow a few simple rules when preparing it:

The flour must be sifted so that the finished dough is saturated with oxygen, and therefore more tender;
The water in the classic recipe should not be very hot or cold. In the first case, the egg will be boiled, and in the second, the dough will have to be kneaded longer. Ideal conditions are boiled water at room temperature;
To obtain a yellow color from the dough, you can add more yolks to it. But then you need to reduce the amount of water;
But only one or two proteins are needed in the dough if a large volume of the finished product is planned. More protein will make the dough tough and difficult to roll out;
Water, egg and salt can be mixed in advance, and the resulting homogeneous mixture can be poured into the flour;
When working with ready-made dough, it is better to keep it in a plastic bag all the time and cut off small parts from it as necessary.

The stiffer the consistency of the finished manti dough, the thinner it can be rolled out. But to make it easy to mold, after kneading it must be allowed to rest for at least a quarter of an hour. Therefore, it is better to prepare the dough for manti in advance and store it in the refrigerator.

The closest relatives of the dumplings so beloved in Russia, manti, came to us from the countries of Central Asia. However, the birthplace of manti, as well as dumplings, is China. In China, manta rays are called baozi, which literally means “wraps” (from the Chinese word bao - “to wrap”). The history of manti-baozi is associated with a beautiful Chinese legend telling about the appearance of this dish. The commander Liang Juge, returning with his army after the conquest of the Southern Lands, encountered a stormy river on his way, which he could not cross. Turning to the local ruler, Liang Juge learned that in order for the spirit of the river to be allowed to cross the stormy stream, it is necessary to sacrifice 50 men and throw their heads into the river. Not wanting to sacrifice his own warriors, Liang Juge figured out how to deceive the spirit of the river by ordering the dough to be made into buns shaped like human heads and filled with meat from cows and horses. In memory of this event, the round buns with meat began to be called mantou, which means “barbarian head”. Later, it was this word that was borrowed by the Mongols, and after them by other peoples of Central Asia for their manti. In China, mantou with filling began to be called baozi, and the word mantou only refers to round boiled dough products without filling.

An endless number of recipes on how to cook manti once again emphasizes the truly folk origins of this dish. The dough for manti is most often fresh and thin, sometimes fluffy and yeasty. Not only meat is suitable for filling, but also poultry and any types of vegetables and even cottage cheese and dried fruits. Manti are often flavored with a large number of different spices, giving them a unique aroma and taste. The only thing that is common is the method of preparation. Manti are steamed in special pans called caskans.

Cooking manti is a process that seems not at all difficult at first glance, but in fact requires skill, patience and dexterity. Today “Culinary Eden” has tried to collect for you the most basic recipes and secrets on how to cook manti, which will definitely help you in preparing this incredibly tasty and aromatic dish.

To cook manti, you will definitely need a caskan - a special pan for steaming. The best cascans are considered to be Chinese cascans, the grates of which are made of bamboo rods. However, in Russia it is not easy to get such a cascan. Much more often we find cascans with metal grilles, traditional for countries such as Kazakhstan or Uzbekistan. You can look for such cascans at any market where oriental spices and products are sold. Of course, to prepare manti, you can also use electric steamers, which are much more widespread in our country.

Traditionally, unleavened yeast-free dough is used for manti, prepared in the same way as dough for dumplings, but rolled out much thinner. To prevent this dough from tearing when rolling out, when preparing it, it is recommended to use two types of flour in equal proportions - ordinary premium wheat flour and coarser second-grade flour (durum). For one kilogram of flour, take 400-500 ml. water, two medium eggs and salt to taste. Knead all the ingredients into a thick, elastic dough, cover it with a damp cloth and let stand for an hour. The well-rested dough is divided into several equal pieces, rolled into ropes, and then small pieces are separated from the resulting ropes and carefully rolled out. It is best to roll out such dough using a special machine, but if there is no such machine, then roll out the dough with a rolling pin as thin as your strength allows. Ideally, the dough should not be thicker than one millimeter. Place the filling in the center of each thinly rolled out flatbread and carefully pinch the edges of the flatbread so that your manti are shaped like round bags with a tied neck and a flat bottom. Before placing the manti in a cascan or steamer, dip their flat bottom side into vegetable or melted butter so that your manti do not stick to the cascan grill.

Traditionally, manti is prepared with meat filling. You can take any types of meat in any proportions depending on your preferences or the recommendations of the recipe you have chosen. It is very important that the meat you choose to cook manti is as fresh as possible. The fresher the meat you can find, the more tasty, juicy and aromatic the manti made from it will be. If the meat you choose is not fatty enough, be sure to add a little fat tail fat or just a piece of butter. To prepare minced meat, do not put meat through a meat grinder! It is best to chop it with a sharp knife so that you get pieces the size of a small grain of corn. Be sure to add onion to the minced meat, chopped as thinly and finely as possible. The thinner you can cut the onion, the juicier your manti will be. Don't skimp on the onions! By 0.5 kg. You should take approximately 200-250 grams of meat. Luke. In addition to onions and meat, you can add any juicy vegetables to the filling to your taste. Pumpkin, turnips, tomatoes, and bell peppers are perfect. Choose spices according to your own taste; any oriental spices for meat dishes will perfectly decorate and complement the aroma of your manti!

One of the most popular and most accurately conveying the spirit of Central Asian cuisine recipes for making manti is the recipe for lamb manti. Finely chop 500 g with a knife. fatty lamb, add 200 gr. finely chopped onion, salt, black pepper and finely chopped cilantro or parsley. Mix everything thoroughly. Tear off a small ball from the pre-prepared manti dough and roll it into a thin circle. Place the minced meat in the middle of the dough circle and carefully pinch the edges. Dip your manti with the bottom side into vegetable oil and carefully place on the grates of a cascan or steamer. Steam the manti for 30 minutes. Serve the finished manti hot, topped with any hot sauce or sour cream.

Traditionally, manti was prepared by adding some juicy vegetables to the meat filling. Most often, pumpkin, which gave the finished dish additional juiciness and aroma. Finely chop 250 gr. lamb, 250 gr. fresh pumpkin and 50 gr. fat tail fat. 100 gr. Cut the onion into small cubes and lightly fry. Mix all ingredients, add salt, black pepper and a little cumin. Mix the minced meat thoroughly, let it brew for half an hour, and then cook the manti as usual. When serving, pour melted butter over the manti and sprinkle with finely chopped parsley or cilantro.

Of course, for the meat component of the filling you can use not only lamb, but any other meat. Manti made from the classic Russian cuisine combination of pork and beef are very tasty. Finely chop or pass through a meat grinder with a coarse grill, 250 g each. fatty pork and beef. Add 100-150 g to the minced meat. finely chopped onions and 200 gr. turnips, cut into small cubes. Add salt, black and red pepper to taste. Knead the minced meat thoroughly. Make the manti, adding a small piece of butter to each. Steam in a cascan for 30 minutes. A very simple tomato sauce will perfectly highlight the taste of your manti. Grind 2-3 large tomatoes in a blender, after peeling them. Peel and finely chop 4 cloves of garlic, cut one small bell pepper into small cubes. In a frying pan or saucepan, heat 3 tbsp. spoons of vegetable oil, fry the garlic in it, then add bell pepper to it, salt and pepper to taste. Fry everything together for about five minutes. Add tomatoes chopped in a blender to the fried vegetables, let it boil and immediately remove from heat. Add your favorite spices, cover and let steep for half an hour.

Manti with liver are incredibly tender and aromatic. These manti are made from yeast dough. Take four glasses of wheat flour, one glass of kefir or water, 1 tbsp. spoon of vegetable oil, 10-15 gr. yeast and a pinch of salt. Knead the stiff dough, place it in an enamel bowl and place in a warm place to rise for 30-40 minutes. For the filling, finely chop 500 g. pork liver, 500 gr. fat tail fat or lard, mix with 300 gr. finely chopped onion. Add salt, black pepper and a pinch of grated nutmeg. Mix everything thoroughly. Lightly knead the finished dough and make manti as usual. Cook in a double boiler for 25-30 minutes. Serve topped with melted butter.

Of course, in modern cooking, manti is not only a meat dish. Fans of fish and seafood dishes can prepare very juicy and incredibly tender manti stuffed with cod. Thoroughly remove bones and finely chop 250 g. cod fillet. 200 gr. Cut the onion into small cubes and mix with the fish, add salt, black pepper and one finely chopped clove of garlic. If the fish is not fatty, then add 1-2 tbsp. spoons of water to make the minced meat juicier. Mix the minced meat thoroughly and make the manti. Cook in a cascan for 20-25 minutes, serve, sprinkled with fresh herbs and poured with melted butter. This dish is perfect for any salad made from fresh, juicy vegetables, seasoned with vegetable oil and lemon juice.

Vegetarians can prepare very tasty manti stuffed with vegetables or mushrooms. Any of your favorite vegetables, herbs, mushrooms, cheeses, and spices will do. It’s very easy to prepare incredibly tasty manti stuffed with vegetables and cheese. Cut 150 grams of new potatoes, pumpkin, turnips and onions into small cubes. Finely chop 2 large bell peppers and lightly simmer in vegetable oil. 200 gr. Grate any hard cheese on a coarse grater. Mix all ingredients, add salt, black pepper and your favorite spices. Form the manti and cook in a cascan for 25-30 minutes. Serve with tomato sauce and garnish with fresh herbs.

Manti with a sweet filling of cottage cheese and fruit will definitely please not only you, but also your children. Pass 200 g of cottage cheese through a meat grinder. Cut 150 g of any hard fruit (apples, pears) or cherries into small cubes. Mix cottage cheese and fruit, add one egg, 4-5 tbsp. spoons of sugar, vanillin and salt on the tip of a knife. Mix the minced meat thoroughly. Make the manti, adding a small piece of butter to each. Cook in cascan as usual. Serve with sour cream or any sweet sauce. Fresh fruit can be replaced with pre-soaked raisins.

Manti is a traditional dish of oriental cuisine. Their taste is loved all over the world. Today we will talk about how to prepare manti - correct and with the emphasis on the second syllable, as they say in the east. And you can’t imagine a better lunch, it’s true!

Regardless of the filling, the dough for manti is always made fresh, quite tight and resembles the dough for Russian dumplings. The differences are in the composition of the filling and shape (manti are made with tucks on top and are larger in size). Getting ready for steam.

In Uzbekistan, manti is prepared from lamb. Moreover, unlike Russian adapted recipes, the classic version always provides only finely chopped meat (not with a meat grinder!) with a sharp knife. The oriental dish is prepared from dense and tight dough, into which, in addition to flour, an egg and water are added. The famous culinary specialist and expert in oriental cuisine, Stalik Khadzhiev, recommends adding milk to the dough.

Products:

1 kg lamb;
200 g fat tail fat;
2 eggs;
1 kg of onions;
400 ml water;
ground black pepper;
salt - 1 teaspoon in the dough, in the minced meat - to taste;
flour - how much steep, dense dough will take.

To keep the meat manti juicy, do not skimp on onions. It should be taken as much as meat is taken. Some people put in one and a half times more.

To prepare the sauce you will need white onion, red pepper, and sour cream.

Work progress

Cool the water in the freezer to ice-cold temperature.
Pour salt into it and beat in the eggs, mix everything.
Add enough flour to the liquid to make a thick and stiff dough.
Knead the dough well, it should not stick to your hands.
Place in a bag in the refrigerator.
Peel the onions, rinse, finely chop with a knife.
Finely chop the meat and combine with onion, salt and pepper to taste.
Separately chop the fat tail. To make it easier to handle, freeze the lard a little first.
Place the rested dough, roll out into ropes 3 cm thick and cut into low cylinders (about 2-3 cm in height each).
Next, on a floured table, roll out thin flat cakes about 15 cm in diameter or less.
Place a large spoon or one and a half of minced meat on each flatbread, put a couple of pieces of lard on top, pinch the edges.
Grease the trays with vegetable oil so that they do not stick during cooking, and place them at a distance from each other. They expand in size as they cook, so don't put them too close!

After this, all that remains is to heat the water in a double boiler to a boil, arrange the trays and wait about forty minutes. You will know when it is ready by the persistent, incredibly appetizing aroma of the finished products.

Before serving, chop the white onion into very thin half rings, sprinkle with vinegar, sprinkle with red ground pepper and serve as a seasoning. Another option is sour cream combined with crushed garlic and chopped cilantro.

Recipe with minced meat and potatoes

For 0.7 kg of sifted wheat flour, take 250 ml of water, an egg, a tbsp. a level spoon of salt, and for the filling - 1 kg of ready-made minced pork and beef in a one-to-one proportion of meat, half a kilo of onions, the same amount of potatoes and spices (salt, pepper to taste).

Let's do this.

The dough is kneaded in the same way as in the previous version.
The potatoes are chopped into small cubes (the smaller the better, but we do not recommend grating them on a coarse grater, otherwise the potatoes will “come off” with water, which is undesirable).
Add finely chopped onions to the potatoes.
Put potatoes and onions into the minced meat, add salt and pepper, and knead well.
Roll out the dough and cut into diamonds of any size.
Place the filling in each and pinch the edges diagonally. Connect the edges again in pairs.
Send the products to the mantyshnitsa for half an hour.

Lazy manti in the oven

You can cook manti in the oven. Who just called them lazy? There is almost as much fiddling with them as with ordinary manta rays.

So here's how it's done. Prepare the dough in the usual way by combining water (or milk) with egg, salt and flour, kneading the dough well. Minced manti can be made by passing meat (beef and pork) through a meat grinder and adding chopped onion. No chopping of meat into small cubes with a knife is required. Mix the minced meat well, adding pepper and salt.

The whole secret of the dish is in the way the product is formed. For lazy manti, you need to roll out the dough thinly, cut it into strips approximately 20-30 cm long and 2-3 cm wide. Place pieces of minced meat on each strip, connect the edges and pinch, but not along the entire length, but leaving gaps uncovered. Carefully close the ends of the strips and roll the stuffed sausage into a snail shape. Make a few and place on a small baking sheet greased with vegetable oil. Place in the oven and cook over medium heat until the top is browned. After this, pour the manti with broth or water with sour cream and leave for some more time until the liquid is completely absorbed.

You can also cook manti with meat and potatoes in the oven.

Manti with meat in a slow cooker

Manti in a multicooker are prepared in the “steam” mode. Cooking time: 50 minutes.

For the dough, take a glass of water, three glasses of flour and a teaspoon of salt. Knead the dough, roll it out like dumplings, but cut into squares.

We make the filling from half a kilogram of mixed minced meat (pork and beef). Add salt, pepper, finely chopped three onions. Mix everything and pour in a little milk for juiciness.

Set the desired mode, pour 2-3 glasses of hot water into the multicooker bowl and wait. You can serve with sour cream sauce with garlic and herbs or soy sauce.

Option with beef without pressure cooker

Manti is usually cooked with lamb, but many people like it with beef. It is a little dry, but if you add fat tail fat or lard, it will turn out juicier, and the taste and aroma will resemble lamb, as in Uzbek manti.

So, for minced meat, take 350 g of meat, three onions and several cloves of garlic, as well as 150 g of fat tail. Finely chop everything, add salt, pepper and mix.

The dough is ordinary, like manti. Having formed the products, let’s think about how to steam them, but in the absence of a special pan. Some housewives offer an interesting and tasty method - placing manti on raw potatoes. To do this, place pieces of butter in a frying pan (the potatoes will be fried in it), and lightly salted potatoes cut into slices on the butter. Place the manti on the potatoes and pour in water - just enough to cover the bottom, but not wet the manti. They should sit on dry potatoes! Cook covered for about thirty minutes, by which time the manti will be steamed and the potatoes will be fried.

In Tatar

Tatar manti are prepared with potatoes and meat - lamb and beef.

For the test:

a glass of milk with water or just water;
3 cups flour;
one egg;
half a spoonful of salt;
spoon of vegetable oil.

Filling:

300 g meat;
medium-sized potatoes - 5-6 pieces;
a pair of onions;
2 cloves of garlic;
spices to taste (ground salt and pepper);
seasonings or herbs - basil, cilantro.

All manipulations with the test are carried out by analogy with the previous options. The filling is cut with a knife. After grinding all the ingredients, the mass is well kneaded, a little water is added for juiciness.

Original recipe with fish

Manti can be cooked with fish. The recipe uses pink salmon, but cod and any sea fish are fine. If the variety is low-fat, then it’s a good idea to add lard to the minced meat. If the fish itself is fatty, then adding lard or not is at your discretion.

Per kilogram of flour for dough:

one fresh frozen pink salmon;
a couple of onions;
2 eggs;
100 g lard;
pepper and salt to taste.

Using water, 1 egg and flour, knead the dough and prepare the filling. We make it from fish minced in a meat grinder (after removing the skin and removing the bones), chopped onions, eggs and seasonings. Everything else is no different from the traditional preparation of classic meat manti.

Lenten recipe with pumpkin

Manti can be lean. They are prepared with pumpkin. The recipe below is not a sweet dish at all.

For manti with pumpkin, prepare the dough by kneading as usual:

half a kilo of flour;
200 g cold water;
a pinch of salt.

If the dish is not lean, then you can add an egg to the dough for binding. It can be replaced with starch, semolina or flour. The quantity is determined by eye, based on the composition of the components.

In a double boiler the process goes faster, 20-30 minutes is enough.

What sauce should I serve this dish with?

Depending on the filling, manti are served with different additives and sauces.

Most often the dish is made with meat, and therefore the following additives would be appropriate:

sour cream with chopped parsley, cilantro or basil and garlic;
tomato ketchup;
adjika;
home treatment;
hot sauces based on fried vegetables with tomatoes, onions and carrots;
mayonnaise;
light vegetable salads, as well as onions pickled in vinegar.

How to sculpt manti correctly and quickly?

Tip: To prevent the juice from leaking out during cooking, all seams are made from the top.

To do this, we will pinch the edge of the manti: first we connect the two edges as when sculpting a pie, then we lift the two ends and connect them with the corners together. This will create an envelope that looks like a wide letter “H”. All that remains is to connect the ends in pairs to form a looped common edge.

There is another way, it is called a rosette. Its essence is that three circles of dough are overlapped slightly, one after the other, and pressed a little at the places of overlap. After this, minced meat is placed on a strip of circles, starting from the outermost circle, and a “rose” is carefully rolled up. This way, the bottom of the product will be closed and the top will be open, and the juice will not leak out during cooking.

Ideal manti dough: recipes

A proven version of an excellent test for manti:

kilogram of sifted flour;
a couple of glasses of water;
couple of st. tablespoons vegetable (preferably olive) oil;
a pair of eggs;
a small spoon of salt.

This Central Asian dish consists of very large dumplings. They are 3-4 times larger than usual semi-finished products. To make the dish truly tasty, first of all you need to properly prepare the manti dough.

Ingredients: 1 tbsp. filtered water, 2.5 tbsp. high-grade flour, a third small. spoons of table salt.

The liquid will be used chilled. Table salt dissolves in it.
Next, you can gradually begin to pour flour into the water, after sifting it through the finest sieve a couple of times.
Mix the ingredients well with a wide spoon. Then you can start kneading by hand. The process must continue for quite a long time so that the dough has time to become saturated with oxygen and become as elastic as possible. Otherwise, the manti will burst during cooking.
Next you need to “forget” about the mass for about half an hour.

All that remains is to form dough pieces for Uzbek manti with the chosen filling.

On kefir

Ingredients: 360 ml medium fat kefir, 620-720 g high-grade flour (as much as the dough will take), 1 tsp. fine salt, table egg.

When starting to prepare the dough for manti, the first thing you need to do is flour. One cup of the product is sifted through the finest sieve from a high distance into a deep container. An egg is broken into the middle of the resulting slide.
First, the ingredients are shaken with a fork, and then cold fermented milk product is poured into them in small portions. You need to actively mix the ingredients in any convenient way to eliminate lumps.
The remaining flour is added to the adhesive composition. Next, mix the non-sticky mass with your hands.

After about half an hour of resting the dough, you can roll it into ropes, cut into thick pieces and shape the products.

Custard on boiling water

Ingredients: 25 ml refined oil, 1 tbsp. filtered water, 8 g fine salt, small egg, 620-640 g high-grade flour.

The egg is beaten with butter and salt. It is advisable that all products are not cold.
Flour is gradually poured into the resulting mixture. The bulk product must first be sifted a couple of times.
When the ingredients are well mixed and without lumps, you can pour freshly boiled water into the container. This also needs to be done gradually.
From all the listed ingredients, choux pastry for manti is mixed, which will not stick to your fingers.

The mass under the cling film will “rest” for about 40-45 minutes.

With milk

Ingredients: half a kilo of high-grade white flour, 1 tbsp. full-fat milk (great if you have homemade milk on hand), 1 tsp. table salt, 2 large spoons of refined oil, 2 tablespoons eggs.

First, milk and vegetable oil are mixed. You can take the olive component. Eggs, lightly beaten with salt, are poured into the resulting mixture.
The flour is first sifted at least 2 times so that it is saturated with oxygen. After this, you can pour the previously obtained milk mixture into it.
First, the future dough is mixed with a spoon, then with your hands.

The mixture will rest in cling film for about half an hour. Next, you can form the products.

Yeast dough recipe

Ingredients: 1.5 tbsp. filtered water, 45 g of live yeast, half a kilo of high-grade flour, small. a spoonful of granulated sugar, 2 large spoons of vegetable oil.

Yeast is diluted according to the directions published on the package. To do this, you need to crumble them, fill them with purified, slightly warmed water, and sprinkle with sugar. Vegetable oil is immediately added to the same mixture. You can add any favorite seasonings to taste. Preferably those that will be combined with the meat used in the filling.
There is no need to leave the yeast. The pre-sifted flour is immediately poured into the mixture. You need to add it in minimal portions.
All that remains is to knead the dough thoroughly at least twice, cover it with a towel made of natural fabric and leave to rise until it has approximately doubled in size.
After this, the mass is kneaded, kneaded again and rolled out.

Usually, the filling is prepared from such dough, including minced lamb and a large amount of coarsely chopped onion.

On mineral water

Ingredients: 4 tbsp. pre-sifted high-grade wheat flour, 1 tbsp. carbonated mineral water, large chicken egg, 4 large tablespoons of refined oil, ½ small each. spoons of table salt and granulated sugar.

To properly prepare the dough for manti according to the specified recipe, the first thing you need to do is combine the liquid ingredients - not cold water and oil. The mineral water does not need to be heated; you just need to remove it from the refrigerator in advance. It is advisable that it be highly carbonated from a freshly opened bottle.
Dry ingredients are poured into the resulting mixture, except flour, and an egg is driven in. The ingredients are mixed thoroughly.
Little by little sifted flour is poured into the future dough. When the mass begins to thicken, you can continue kneading not with a spoon, but with your hands.
It is advisable that the dough rest for about half an hour before sculpting the filled pieces.

You can put the bag and put it on the bottom shelf of the refrigerator. If there is no time, then you can immediately make manti from the finished dough.

Dough for manti with sour cream

Ingredients: 3 standard glasses of high-grade flour, 1 glass of highly carbonated mineral water, a table egg, 120 ml of fat sour cream (homemade is best), a pinch of table salt.

It is with mineral water that we can prepare the best dough for manti, which does not tear during the cooking process and tolerates long-term freezing perfectly. And sour cream will help make it even more tasty. It’s great if you can use a homemade product. First of all, sour cream is beaten with eggs.
The mass is salted to taste. The ingredients are mixed again.
A highly carbonated mineral water from a freshly opened bottle is poured into a container with other products.
Gradually flour is poured into the future dough. It is very important to first sift it through the finest sieve 1-2 times. As a last resort, you can use a colander for this purpose.
The kneading should last 12-15 minutes. Even after such a long kneading procedure, the mass will turn out to be quite sticky. But that's okay.
The dough is transferred to an oiled bowl, covered with a lid or a clean towel and left for an hour.
After the specified time, the mass will become tighter and slightly increase in volume.

How to cook in a bread machine?

Ingredients: a very large chicken egg, a cut glass of full-fat cow's milk, a tablespoon of refined butter, half a kilo of high-grade flour, 1 tsp. rock salt.

If you have a bread machine at home, you should definitely use it to prepare various doughs. The device will perform the perfect, correct mixing of all components, which will greatly facilitate the housewife’s work.
First of all, pour a large egg, lightly beaten with a fork, into the bowl of the appliance you are using.
Fat milk is poured on top. You can use both homemade and store-bought. The main thing is to warm up the dairy product a little in advance.
Salt is added to the egg-milk mixture, followed immediately by refined oil.
All that remains is to deal with the flour. It is sifted a couple of times through the finest sieve and poured into the bread machine container with the rest of the products.
You need to select a special mode for kneading the dough and set it for 14 minutes. If after this the housewife notices that there is too much unused flour left at the bottom of the device, you just need to add another small spoonful of vegetable oil to the ingredients.

The resulting dough is transferred to a bag and left to rest for about half an hour.

With egg and vegetable oil

Ingredients: 3 very large chicken eggs, 65-75 ml refined oil, 1.5 tbsp. filtered water, 110 ml of fat milk, salt, a mixture of peppers to taste.

In a spacious metal container, milk and refined oil are first mixed. Liquids should not be cold. Therefore, all products noted in the recipe should be removed from the refrigerator in advance.
Table salt dissolves in water. The resulting liquid, along with the eggs, is sent to the ingredients from the first step.
The components are thoroughly mixed with a wide spoon.
Next, you can start adding wheat flour to the future dough.
When the mass becomes homogeneous and quite dense, it rolls into a ball.

The dough will rest in the refrigerator for about a quarter of an hour.

Secrets of the perfect dough

Experienced chefs note that you should always make the dough for manti yourself. You should not use a ready-made store product. With such a base it is unlikely that you will be able to prepare the perfect dish.

It is very important to roll out the dough as thin as possible. This will make the manti really tender.

To prevent the base from tearing during the rolling process, it is left to rest for at least half an hour in the refrigerator. It’s better to increase this time to an hour.

There is another secret to the ideal dough for the dish under discussion - you need to mix two types of wheat flour at once - first and second grade. They are taken in equal quantities. Experts also advise always maintaining the correct proportions of liquid and dry ingredients - 1 to 2. This will ensure the elasticity of the dough. And, of course, you cannot add more than 2 eggs per 1 kg of finished product.

In each region, manti is prepared in its own way. But while a lot is known about the traditional Slavic dumplings and dumplings, not everyone knows how to cook manti. But this unique type of meat and flour products deserves to be prepared not only in the east.

Asian manti differ from dumplings in their rich variety of fillings and large size.

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, a lot of space is needed for such a filling, which leads to the large size of the product.

Anyone who wants to cook manti at home will have no difficulty at all, since this dish among the peoples of the East is usually prepared this way - in the home family circle for home dinners. Over time, with the penetration of eastern culture into the West and gaining popularity in other countries, the preparation of manti became possible on an industrial scale. And when cooking on their own, they increasingly began to make manti in a slow cooker or double boiler.

Classic recipe for dough and manti

Before pampering your pets 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 incorrectly prepared dough will ruin the whole job: it will be too thick and will not allow the filling to cook, or it will 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 are a distinctive feature of the East.

To properly test for manti you need:

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

Step-by-step preparation of dough for manti:

Pour water (1.5 cups) into a bowl, beat in eggs, add salt. The water should be warm, but not hot, otherwise the eggs will curl and the dough will not work out.
Mix all components thoroughly until the salt is completely dissolved.
In a separate deep bowl, sift the flour. The reseeding process will additionally saturate the flour with oxygen, which will have a positive effect on the dough itself.
After making a well in the middle of the flour, pour in the prepared salty mixture.
Gently stir the manti dough. While mixing, gradually add 0.5 cups of the remaining warm water.
Knead the dough in a bowl until all the flour is incorporated into the process. You should get a very thick consistency that will be impossible to turn with a spoon.
Place the dough on a clean surface and begin kneading it with your hands. To prevent anything from sticking to the table, you need to periodically add flour for better kneading.
The labor-intensive process of working with the dough will take 15-20 minutes. Throughout the entire time, you need to thoroughly knead the dough, pressing it on all sides. This is the only way to achieve the desired thickness and smoothness.
Form the properly prepared dough into a ball. This is done when it no longer sticks to the surface, has become as elastic as possible, but is not yet very steep.
Let the finished dough rest for 30 to 50 minutes. To prevent it from weathering, place the ball in a plastic bag or cover with a slightly damp towel.
Divide the rested dough into 4-6 parts. Roll each piece into a roller and cut into equal pieces.

Correct sculpting of manti and their cooking

The manti dough should be smooth and elastic. After all, the final result depends on how it holds 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 can simply ruin the dish.

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

The filling is placed in the middle of all squares. For this size of dough you need 1 tbsp. spoon of minced meat.

Now you should make a manti by connecting its 4 corners together.

And then mold the resulting corners again, thereby giving the mantas their shape.

Unfortunately, in order to beautifully sculpt manta rays, you need long training in this matter. But there are different ways to combine the dough, so everyone will find a simple option for themselves. For some, traditional pinching of corners is easier, others will master the “pigtail”, and some will cook lazy manti.

These culinary masterpieces are cooked in special pans - cascans (manto cookers). This is a special device in which products are cooked using rising steam. If you don’t have such a device, you can always cook manti in a regular double boiler.

Before placing the manti in the pan, moisten the bottom with vegetable oil so as not to stick to the bottom. Instead, you can carry out another procedure - grease the grate of the pan. The products are laid out at a distance from each other so that they do not stick together on their sides.

Place all the grates in the cascan. How long to cook manti will depend on the type of kitchen equipment, filling and thickness of the dough. But the average cooking time is 40-45 minutes. The food is served hot, or with fresh herbs.

Secrets of the perfect dough

For a thin dough that will not tear during modeling, it is best to take grade 1 and grade 2 wheat flour, combining them in equal proportions.
For a strong and elastic dough, the proportion of flour to water must always be maintained. To 1 part water, 2 parts flour.
Eggs are an important ingredient for unleavened dough. There should be at least 2 eggs per 1 kg of flour.
The ideal dough roll is 1 mm.

The best recipes for making manti

The main feature of creating the 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 turns out much tastier.

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

Potatoes and pumpkin are common traditional additions to meat. Potatoes absorb excess moisture, preventing the manti from breaking through, and pumpkin adds a unique, unique taste to the dish. In the modern world, manti can be prepared with all sorts of fillings: cottage cheese, mushrooms, fruits.

Recipes for making manti are varied, because... Each nationality prepares them according to its own historical recipes.

In Uzbekistan, this dish is traditionally filled with lamb.

Ingredients for the dough:

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

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

How to cook:

In order for Uzbek-style 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. The result will be a steep grind, which will still need to be mixed manually. Let the dough rest.

Chop the lamb, tail fat and onion into small cubes. To make fat easier to cut, you need to freeze it a little. Place the meat and onions in one bowl, season with salt and pepper and stir.

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

Shape the manti, giving them a rounded shape. Steam the dish for half an hour. When serving, top with sour cream sauce.

Recipe for manti with kava pumpkin

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

But to experience 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 g;
onions - 4 pcs.;
black pepper, salt - to taste.

For frying:

vegetable oil.

How to cook:

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

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

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

This recipe for manti with pumpkin is unusual in that the manti are initially fried in vegetable oil and then steamed. Heat the oil in a cauldron and fry the manti in hot fat. Afterwards, let 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.

Recipe for manti with minced meat

The classic recipe for manti made from assorted minced meat can be easily replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for filling. And if you don’t have a double boiler, you should cook manti in a slow cooker.

For the 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 prepare the dough without using eggs, just using water and flour. The dough is kneaded in the traditional way, and it should not be too stiff. Let it sit for 30 minutes.

While the gluten swells, you need to prepare the filling. Place the minced meat in a bowl. Thinly slice the onion into half rings and then chop finely. Mix the minced meat with onions, add spices, salt, and pour in a little water. Mix everything thoroughly until smooth.

Cut the rested dough into equal pieces and roll them into flat cakes. Fill each flatbread with minced meat and form manti, pinching the edges nicely.

Pour 3 cups of water into the multicooker pan and set the “Steam” mode. Coat the grill with oil or fat and place the manti on it so that their sides do not touch. 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 Central Asian dish. An interesting vegetable filling gives the dish an originality, and everyone who tries it gives an ambiguous reaction. Despite the absence of meat, manti comes out in all its glory: with a spicy taste, juicy and with steamed dough.

Departing from the rules for preparing dough, it should be noted that manti with potato filling must be made 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 teaspoon;
water - as needed.

potatoes - 4 pcs.;
onion - 2 pcs.;
butter - 100 g;
salt - 1 teaspoon;
ground pepper, cumin - to taste.

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

How to cook:

Beat the eggs with a fork and dissolve the salt in them. Add sifted flour and knead the dough thoroughly. Let it 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 in relation to potatoes.

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

Chop the onion thinly and finely as well. Chop all vegetables only by hand without using choppers.

Place the onions 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 butter is evenly distributed.

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

Dip the workpiece in flour and roll it out thinly with a rolling pin, giving it the shape of a flat cake 1-2 mm thick. Place 1 spoon of potato filling on each flatbread.

Make manti in a convenient way. It will be most convenient to combine the dough in the usual way. Connect two opposite edges over the center of the minced meat. Turn the cake over and pinch the remaining edges over the previous pinch. Then connect the midpoints of the remaining two sides of the square. Lastly, 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 the manti under high 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 preparing manti. But you can fully enjoy this oriental dish if you adapt the manti recipe 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 glasses;
egg - 2 pcs.;
salt - to taste.

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

How to cook:

Beat the eggs until foamy with salt. Winnow the flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough sits, prepare the filling.

Since the dish itself is modified, the minced meat can be chopped not by hand, but using a blender. Cut the meat and peeled onion into pieces and place in a blender. Grind the products, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat; to make the dish juicier, you can pour a little warm milk into the minced meat. Mix everything thoroughly.

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

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