How to cook manti. How to cook the right manti: recipe in a double boiler Method of preparing dough in a bread machine

To prepare delicious manti at home, use the best recipes from our selection!

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

A distinctive feature of this dish is that a meat grinder and blender are not used to create minced meat. Meat and fat should be chopped into cubes (0.5 cm) with a knife. The same rule applies to other ingredients, if you are preparing multi-component minced meat (meat with vegetables) or lean manti (with vegetables, cottage cheese, cheese, fruits - apples, quinces, grapes).

Cool the minced meat before wrapping the manti. A skillfully prepared dish can be judged by the thickness of the dough. The perfect dough for manti should be the thinnest, so that the filling can be seen through.

for test:

flour – 2.75 tbsp.
vegetable oil – 1 tbsp.
salt – 1 tsp.

for filling:

beef – 300 g
onion – 300 g
cumin – 1 pinch
salt - to taste
ground coriander – 1 pinch
ground black pepper – 1 pinch
ground red pepper - 1 pinch.

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

Gradually add flour. To prepare a stiff dough, a maximum of 3 cups of premium wheat flour will be used. In this case, 2.75 cups were used.

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

While the dough is resting, you need to prepare the filling. Cut the onion into half rings, add a pinch of salt, pepper, coriander and cumin. Mash the entire mass with your hands. The onion should release juice.

Clean the beef from films and tendons. Cut into small cubes, then chop with a knife, as in the photo. If you don’t have enough time, you can use a meat grinder with an attachment for a large shredder, but real minced meat for manti is chopped with a knife.

Mix onion with meat, add salt to taste. If the meat is without streaks of fat, add 2 tablespoons of softened butter to the filling. The finished dough needs to be rolled out with a rolling pin. If it sticks to the surface, you can lightly sprinkle it with flour.

You need to roll out the dough for manti quite thinly, a few millimeters thick. If you can see the letters on the silicone mat, it means it has already been stretched quite thin. You need to try to ensure that the layer is the same thickness over the entire surface.

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

Place one tablespoon of filling on each square.

Connect the opposite ends of the square to form an envelope. You only need to connect the ends, the edges remain free.

Now the manti with meat needs to be greased on all sides with vegetable oil and placed on a double boiler. The steaming bowl also needs to be greased with oil.

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

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

Recipe 2: how to cook manti at home

For the test:

Flour (wheat) 0.5 kg.
Egg 1 pc.
Water (warm) ¾ cup
A pinch of salt

For the filling:

Minced meat (pork) 300–400 gr.
Onions 4 pcs.
Salt to taste
Spices to taste
Greens for decoration to taste

Sift the wheat flour into a bowl through a fine sieve, add a pinch of salt, an egg and a little warm water. Knead an elastic, elastic dough that should not stick to your hands. Wrap it in cling film and put it in the refrigerator for one hour.

I bought ready-made minced meat. But if you have pork tenderloin at home, you can cook it yourself by passing the meat through a meat grinder with a medium knife. Peel the onion, finely chop and add to the minced meat, or you can also pass it through a meat grinder. Don't forget to add salt and pepper.

We take the dough out of the refrigerator, divide it into 4 parts and roll out a rectangular layer with a thickness of at least 0.5 cm,

cut it into 6 squares, approximately 9x9 cm, in each of which we put one teaspoon of minced meat.

We pinch the edges in the middle and connect all the ends of the manti in pairs. A photograph will help you get your bearings.

We will prepare homemade manti on a double boiler or pressure cooker, the bottom of which must be greased with a piece of butter.

After that, we put all the manti in it so that they do not touch each other. Otherwise, when removed, they will stick together and tear.

You need to cook manti for at least 40 - 50 minutes over medium heat.

Take the dill, wash it and chop it finely. The finished manti must be thoroughly greased with butter so that they do not stick together, and then sprinkled with herbs. Homemade manti is served with sour cream. Bon appetit!

Recipe 3: manti at home in Uzbek style

Recipe for manti in Uzbek - a traditional dish of Central Asia. It’s simple and very tasty, so you definitely need to cook it!

For minced meat:

Lamb – 300 g
Fat tail lard - 40 g
Onions - 2 pcs.
Water - 1-2 tbsp. spoons
Salt - 0.5-0.75 teaspoons
Ground black pepper - 0.25 teaspoon

For the test:

Flour - 1.5 cups flour (240 g)
Water - 0.75 cups (120 g)
Salt - 1 pinch
Vegetable oil for greasing - 1 tbsp. spoon

The products are prepared according to the Uzbek manti recipe.

How to cook manti in Uzbek: sift the flour, add water, and salt.

Knead flour, water and salt into a stiff dough, roll into a ball and leave to swell for 10 minutes.

Preparation of minced meat. The lamb pulp is passed through a meat grinder with a large grid or finely chopped.

The onion is peeled and cut very finely.

Add finely chopped onions, ground black pepper, salt, a little water (1-2 tablespoons) to the minced meat and mix thoroughly.

The dough is divided into portions (12-14 pcs.)

Then roll out the juices 1-2 mm thick, 10 cm in diameter.

Place minced meat in the middle of each juice.

A piece of fat tail fat the size of an almond is placed on top.

Pinch in the middle, giving the product a round shape. To prevent the dough from drying out and becoming brittle, raw manti is covered with a napkin.

The grate of the steamer or, if there is one, the tiers of the steam pan (kaskan) are greased with oil, the manti are placed on them so that they do not touch each other, sprinkled with cold water and steamed for 45 minutes, covering with a lid.

Manti in Uzbek style are ready at home!

Recipe 4: cooking manti at home

Mantas are steamed, so for cooking you will need a special pan - a mantovarka. If there is none, then a steamer or multicooker can replace it to some extent. Every possible combination of dough and meat is a frequently encountered feature in the national cuisine of the East. Manta rays are a striking example of this combination. As a rule, such dishes are adapted to Russian cuisine by adding potatoes, and pork or beef is used for minced meat instead of lamb.

For fresh dough:

wheat flour - 400 - 500 g;
one egg;
boiled water - 400 ml.;
vegetable oil - 3 tablespoons;
a pinch of salt;

homemade minced meat (pork with beef) - 600 g;
potatoes, cut into medium cubes - about 600 g;
onion - about 600 g;
salt, spices.

We prepare manti dough with potatoes and minced meat. It is mixed like dumplings, but only one egg is added. If the dough is kneaded without eggs, then the manti is cooked immediately, without leaving it to freeze. Sift the flour into a bowl, make a well in the middle, and beat in the egg. Pour 100 ml. boiled, cooled water.

Add a pinch of salt and three tablespoons of sunflower oil. Mix, gradually adding water (another 300 ml.). After that, pour a glass of flour onto the table and level it, put the dough on the table on the flour, knead. Roll the finished dough in flour, wrap it in a plastic bag and put it in the refrigerator for 30 minutes.

We prepare the filling for manti from minced meat with potatoes. If the minced meat is not fatty enough, add lard. It can be finely cut or minced in a meat grinder. Onions give juiciness and unique taste to this dish. If there are not enough onions, this will negatively affect the result. The minced meat will stick together inside into one lump, and the manti will lose its juiciness. The onion must be cut into cubes, like potatoes, and not minced.

Stir, add a teaspoon of salt, black pepper and spices to taste.

To get rid of the excess liquid that potatoes provide, the minced meat should be placed in a sieve or colander and put in the freezer for twenty minutes. After this, sculpting manti will be much easier, the juice will not interfere with sculpting.

Remove the rested dough from the refrigerator, cut into pieces the size of a walnut opex. You can first roll out the flat cakes, and then proceed directly to modeling. Then, after rolling, cover the flatbreads with cellophane so that the dough does not dry out and lose elasticity.

How to make manti with potatoes and minced meat in rosettes. The flatbreads should not be too thin, but they should not be too thick either. Place the minced meat into the flatbread and pinch the opposite edges on top.

Pinch the edges on the other side. The result should be a kind of envelope.

Connect the adjacent corners of the envelope between the baking soda. On both sides.

To ensure that the finished manti can be easily removed and does not fall apart, clean and dry levels of the manti cooker are lubricated with sunflower oil. When cooked, the manti will increase in size. Therefore, the distance between them is left sufficient so that the mantas do not stick together as a result. 11-15 pieces are placed on one level, depending on the size.

The tiers with mantas prepared for cooking are placed on the pan only when the water is already boiling. Manti should be cooked from 45 minutes to one hour. If a multicooker is used to prepare manti, the cooking time increases to 1 hour 15 minutes. Cook with the lid closed.

Recipe 5, step by step: homemade manti with minced meat

Manti is an appetizing meat dish, reminiscent of large dumplings in shape and content. However, instead of the usual cooking in boiling water, manti are traditionally steamed in a pressure cooker. When made correctly, they turn out incredibly juicy, aromatic and tasty. To obtain an abundant amount of “juice”, be sure to add a lot of onion and a small portion of water to the filling.

Dough for manti can be made with water, milk or kefir. We will focus on the last option. This dough turns out to be the most elastic, does not require professional skills from the cook and is the most “obedient” to work with. So, let's stock up on groceries and prepare juicy homemade manti - a step-by-step recipe with photos will be of significant help to us!

For the test:

kefir - 350 ml;
egg - 1 pc.;
flour - about 600-700 g (how much the dough will take);
fine salt - 1 teaspoon.

For the filling:

minced meat (pork + beef) - about 1.5 kg;
salt, spices - to taste;
onions - 3-4 large heads;
water - about 1/3 cup (more or less is possible, depending on the juiciness of the minced meat).

To lubricate the tiers:

butter - 30-40 g.

Sift a glass of flour through a fine sieve and pour into a deep bowl. Throw in salt and beat in a raw egg.

Shake the mixture with a fork and gradually pour in kefir. Mix vigorously, combining the ingredients and getting rid of flour lumps.

Gradually add flour to the resulting adhesive composition. Knead by hand a stiff, non-sticky dough (the consistency of dumplings). If necessary, increase the dosage of flour.

We give the dough half an hour of rest, after which we begin modeling. Divide the flour mass into several parts and roll it into thick oblong “strands”. We divide each workpiece into approximately equal-sized pieces (about 2-3 cm long).

Dip each piece in flour and roll out into thin flat cakes. Finely chop the onion with a knife and mix with the minced meat. Throw in salt, spices and knead the meat mass. To make the filling juicier, add water (the minced meat should be soft and juicy, but not liquid). Place a portion of the meat mass (1-2 tablespoons) on the center of the flatbread. Sometimes, instead of minced meat, finely chopped pork, beef or lamb is added to the filling, and pumpkin or potatoes are often added - a matter of taste!

We connect the opposite edges of the flatbread in the center above the filling, firmly pinching the dough with our fingers (we leave the workpiece open on the sides). We pull the side of the cake to the central seam and pinch it, forming ears (see photo below).

We fasten the second side in the same way. As a result, we get a quadrangular, completely closed manti with the filling hidden inside.

We fasten the opposite “ears” together and get a classic shape.

We grease the tiers of the pressure cooker with a piece of butter and lay out our semi-finished products. Don’t forget to keep your distance so that the manti don’t stick together during cooking.

Fill the bottom of the pressure cooker (pan) halfway with water and bring to a boil. We immerse the tiers with semi-finished products into the pressure cooker and cover the container with a lid. Steam homemade manti for 40-45 minutes.

Serve the freshly prepared dish along with any sauces or just like that, adding fresh herbs.

Homemade manti with meat is ready! Bon appetit!

Recipe 6: Homemade lamb manti (step by step)

To prepare manti at home, it is very important to knead the correct dough, because not only the taste, but also the preservation of the juicy filling will depend on it.

I bring to your attention a universal method of preparing dough; it is suitable both for our food and for dumplings and dumplings, and some even make chebureks from it.

Flour - 700 gr.;
Water - 1 tbsp.;
Egg - 1 pc.;
Salt - 1.5 tsp...
Lamb - 700 gr.;
Onions - 5 pcs.;
Vegetable oil - 4 tbsp;
Salt - to taste;
Dough (see recipe above) - 1 kg.

Take a deep container and sift the flour into it, and make a well in the middle.

Beat an egg into it and add salt. Now stir everything well with a spoon.

Advice!! It is better to knead the dough in hot water. Many people replace water with warm milk.

Knead the dough, the longer you do this, the better. You should end up with a fairly stiff but elastic mass.

The next step is to cover the dough with a bag, cling film or a damp towel. This way, when rolled out, it will become much softer and more pliable. Leave everything like this for 1 hour or more.

Take the lamb pulp, wash and dry. Cut into pieces: some cut larger, some smaller. Do as you please.

Chop the onion and chop it into small cubes.

Add a little salt to the chopped onion and stir to extract juice.

Combine the meat with the onion and mix well with your hand again. If desired, the minced meat can be peppered.

Take our elastic dough and roll it into a thin layer. Cut into squares.

Place about one teaspoon of meat mixture in the center of each square.

We form our cakes with meat, connecting all the corners.

Dip the bottom of each resulting piece in vegetable oil, and then place it in a double boiler and set the time for 45 minutes. This way, our dish will not break through when pulled out, and we will retain all our juice.

Note!! Manti, unlike dumplings and dumplings, are steamed and not boiled in a pan. For this purpose, use a special manty dish, double boiler or multicooker.

Recipe 7: how to cook manti at home

Ingredients for the dough:

500 g flour;
250 ml water;
1 egg;
½ tsp. salt.

Ingredients for minced meat:

800-1000 g of meat;
4 large onions;
salt, pepper to taste;
cold water or chopped ice.

Meat. I usually have pork, less often - pork and half beef. I don't like chicken, but that's a matter of taste. In general, take what you like. Lamb, turkey, elk.

We twist it. I never use store-bought minced meat and I don’t recommend it.

Peel the onion and grind it into crumbs in a blender. Not pasta, not food. Into such a large crumb.

Place everything in a bowl. Please note that the onion is only slightly smaller in volume than the meat.

Add salt, pepper and about half a glass of water or crushed ice. Mix. If you feel that the minced meat can “take” more water, add it.

Dough. Pour water, break the egg. Add salt.

Sift (or simply measure) the flour.

Knead the dough - soft, but quite thick, elastic, pleasant. Round it up, put it in a bag, and leave it alone for half an hour.

After the minced meat and dough are ready, we begin modeling. Stretch the dough, roll it into a “sausage”, cut into small pieces.

Round and flatten a little.

Roll out into oval pieces up to 2 mm thick. It is better to make the center a little thicker, the edges thinner.

Place a couple of spoons of filling in the center of each piece.

We fasten two opposite edges with two or three tucks. Don’t pay attention to the filling - I was preparing another version at the same time, photographing what was on hand.

Then we lift the remaining edges, pinch them, but be sure to leave a small hole.

We fasten the “tails”.

Ready. Handsome!

We make all the other manti in the same way. It's not difficult and quite fast.

Place the manti on a tray lightly greased with vegetable oil in a pressure cooker, double boiler or steam bowl of a multicooker.

Steam for 40-50 minutes. Serve with butter and any sauce to taste.

Bon appetit!

Recipe 8: beautiful homemade rose manti (with photo)

Manti “Rosochka” is one of the simplest recipes for preparing this traditional oriental dish; one might even say that it is a lazy version of them. Such manti are prepared from the most common ingredients; the way they are sculpted will be unusual. To give the oriental “dumplings” the necessary rose shape, they must first be rolled into something like snails and only then the edges bent correctly. These manti are prepared just like their original version - steamed. You can cook in a special pressure cooker, double boiler or multicooker.

“Rosochka” manti is easy to prepare and our step-by-step recipe with photos will clearly demonstrate this to you, and also tell you how to correctly carry out all the stages. The tastiest thing is to make such manti at home; minced manti also needs to be prepared with your own hands: this is how it turns out tastiest. For the vegetable component, we will use the standard combination of onions and carrots, but you can add your favorite ingredients to them, as well as a wide variety of herbs and spices.

Let's start preparing this oriental hearty dish for lunch or dinner!

flour - 300-400 gr
water - 1 glass
vegetable oil - 2 tbsp.
salt - ½ tsp. for test
minced meat - 100-150 g
onion - 1 piece
carrots - 1 pc.
ground black pepper - to taste
salt - to taste
soy sauce - to taste
Teriyaki sauce - to taste
sesame seeds - to taste
lemon - 1 slice

All ingredients for kneading a rich and plastic dough must be mixed on a clean and dry surface or in a deep bowl. Add boiled water to the flour in portions, knead the dough with your hands.

Fold the dough into a voluminous round shape and leave to infuse at room temperature.

You can buy ready-made minced meat, but it is best to make it yourself. It is also highly recommended to use chopped minced meat for manti. We wash a piece of fresh pork or beef in cold water, dry it and then chop it in any way convenient for you. Wash and peel the carrots, grate them on the coarsest grater. Add salt and ground black pepper to the meat to taste. Mix the ingredients until they form a homogeneous, dense mince.

Roll out the rested dough on the same dry and clean surface sprinkled with flour into a fairly thin layer. Cut the resulting pancake from the dough into strips of equal thickness as shown in the photo.

Place a thin strip of minced meat on top of each dough strip. Place the meat with some indentation from the edges.

First, fold the dough ribbon in half and carefully fasten the edges so that the filling does not fall out during further preparation of the dish. Then we roll the resulting tube in the shape of a snail (see photo).

In order for the manti to resemble the shape of a rose as much as possible, it is necessary to slightly turn the edge of the snail towards the outer side.

Place the formed manti on the base of a steamer or pressure cooker greased with vegetable oil. Cook the dish for approximately 40 minutes.

While the manti is cooking, prepare the sauce. Mix teriyaki sauce and soy sauce in a deep bowl, add some sesame seeds and the juice of one or two lemon slices.

Place the finished dish on a plate, grease with a piece of butter if desired and serve along with the prepared sauce. Manti in the form of roses are ready!

Recipe 9: how to make delicious manti with pork at home

For the test

Water -0.5 cups.
Egg - 1 pc.
Flour -500g.
Salt -1 teaspoon
Vegetable oil – 1 tbsp. spoon

For minced meat

Pork – 400 gr.
Onion – 2 pcs.
Potatoes - 1 pc.
Lard – 50 gr.

I pour half a glass of water into a bowl, break one egg,

add 1 teaspoon salt

and 1 tablespoon of vegetable oil.

I beat it all well with a fork.

Little by little I start adding flour to the dough. I knead a tight dough.

I cover it on top with the cup in which I kneaded the dough and leave it there while I prepare the minced meat.

I'm starting to make minced meat. The main thing that caught my eye when I watched the video was the amount of onions. It was added there one to one with meat. Therefore, I will measure the ingredients in bowls.

I take the meat and chop it into small pieces, about a centimeter by centimeter. Maybe a little smaller (I used to grind the meat in a meat grinder).

I cut a small piece of lard into small cubes.

I cut two onions into cubes, it turned out to be just a full bowl

I also cut the potatoes into small cubes. I took a large potato; I could have taken exactly half the size.

I put the meat and onions in a cup, salt and pepper them and mix.

Now back to the test. Previously, I prepared manti like this: I rolled out the dough into a sausage, cut off pieces and rolled them into circles. In this video they did it differently. I divided the resulting dough in half and rolled one half into a large thin cake. You need to try to ensure that this cake is square or at least rectangular in shape. But I already realized this when I was cutting the dough and I was left with poor condition.

Next, the dough is folded like an accordion, consisting of 4 parts. The resulting accordion is cut into equal squares. The first square is placed on top and a second one of the same size is cut off. As a result, I get long strips of dough of the same width (about 8-9 centimeters).

We repeat the entire procedure with the second half of the dough, the first strips will be a template for us. Now I fold the strips obtained from the two halves of the dough on top of each other and cut them into equal squares. I don’t know if I described it clearly, I tried my best.

Let's start sculpting the mantas. Take one square of dough, put minced meat in the middle, put potatoes and a few pieces of lard on top.

We connect the opposite corners of the square to each other.

Then we fasten the resulting “ears” together on one side and the other.

Manta is ready. We put it aside, you can put it directly on a sheet from the pressure cooker, having previously greased it with oil. I first put them on a board sprinkled with flour, and then I decide how long I will cook, the rest goes into the freezer. We make manti until we run out of either dough or minced meat. I had a little extra mince; it would have been just enough for the substandard pieces that formed when cutting the dough. Well, okay, there were plenty of manta rays.

I put them on a sheet of pressure cooker and let them cook for 40-45 minutes.

Time is up, I take out the delicious manti and sit down to try it. The result was delicious juicy manti.

In general, the Chinese were the first to start preparing manti. True, there they are called wrappers, in Chinese - baozi. Initially they were called in their homeland - mantou. That's where the people of Asia got their name from.

Traditional manti are made from unleavened dough. Often it is very thin, but there are variations with yeast, fluffy dough. You can fill them with anything, adding seasonings to your taste. Housewives prepare both meat and vegetable, and even cottage cheese manti. The only thing all these dishes have in common is the method of preparation. Steamed manti is prepared in a special vessel called kaskan in Asia. In the modern world, a variety of pressure cookers have been invented. They are a multi-level pan with holes for steam. In the lowest section there is water, which boils away and forms the steam necessary for cooking.

You can also use a regular steamer which is very common in our country. Well, one can only envy those who have special Chinese utensils for preparing manti. Bamboo sticks are used here as levels for placing the dish.

Manti, dough recipe

As for preparing the classic dough, it’s worth revealing one little secret. To prevent very thin dough from tearing, use two types of wheat flour: 1st and 2nd grade.
Also, experts recommend using the correct proportions of water to flour: 1:2. Then the dough will be elastic and strong enough.
Well, and, of course, it is important to add at least two eggs.
And after kneading the dough, let it sit for about an hour, covering it with a damp towel.
Considered ideal The thickness of the cakes for manti is 1 mm. Therefore, it is very important that the dough is strong enough.
Place the filling on the flatbreads and pinch the manti. After shaping the dish, dip each bag in vegetable oil until the bottom is wet. And only after that send it to the pressure cooker. Thanks to this trick, the manti will not stick to the bottom of the grates.

Manti recipe - form

By the way, the shape of manta rays can be very different. Each nation has its own. Manti can be round; such manti are often sold frozen in stores. Also, square manti are considered classics, and triangular ones are also found.

Filling for manti

The filling is usually chopped using a knife. Modern housewives often use meat grinders, although in Asia a meat grinder is not generally recognized for preparing sacred dishes. Really, manti, recipe which involves the use of meat chopped with a knife, turns out much tastier.
Now let's talk about the filling itself. Traditional manti is prepared with meat. Moreover, it is customary to mix several different meat products in one filling. This can be beef, pork, chicken and lamb.
Be sure to add pieces of fat. This is done to make the manti more juicy and tasty.
Onions are added to this minced meat, cut into small cubes. It is taken in a 1:2 ratio to meat. After all, onions also add incredible juiciness to the dish.
In Asia, pieces of any vegetables and always potatoes are also added to minced meat. It absorbs excess juice and prevents the mantas from tearing.
Pumpkin is also considered an ideal ingredient. It adds a unique flavor to the meat.
Absolutely any fillings are added to modern manti. These can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will look at some options for preparing this wonderful dish.

Spices for manti

And, of course, like any other Asian dish, manti cannot do without spices. In addition to the traditional black and red pepper add cumin, garlic, cumin.

And on top of the manti are sprinkled with parsley, cilantro and dill. As a sauce, you can serve ordinary sour cream, as well as tomato or various sauces.

Here are some of the most successful recipes.

Uzbek manti recipe

To prepare Uzbek manti you will need

For the test

400 g wheat flour
120 g water
pinch of salt

For minced meat

0.5 kg lamb
50 g lamb fat
300 g onions
salt, pepper to taste

Recipe for Uzbek manti

Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare the minced meat. To do this, finely chop the meat and onion.
Mix the resulting mixture thoroughly, add salt and pepper. Now start sculpting the mantas. Roll out the balls into flat cakes, place minced meat in the middle of each, and a piece of fat on top.
Seal the manti, forming balls. Place the manti in the pressure cooker for 30 minutes. Serve sour cream and herbs as a sauce.

Yeast manti recipe

To prepare Yeast Manti you will need

For the test

200 g wheat flour
5 g dry yeast
80 g water
salt

For minced meat

150 g pork
150 g beef
salt, red pepper to taste
200 g onions

Recipe for making Yeast Manti

Knead the dough from flour, water and yeast. Let him come up once. And you can start cutting.
To prepare minced meat, finely chop the meat and onion. Mix everything thoroughly. Make the manti into a square shape, adding 1 tbsp. l. minced meat in each.
Grease the tiers of the pressure cooker with butter. Cook the manti for 40 minutes. You can serve butter as a sauce, sprinkling manti with chopped herbs.

Manti with potatoes recipe

To prepare manti with potatoes you will need

For the test

350 g wheat flour
150 g water
salt
10 g vegetable oil

For minced meat

800 g potatoes
100 g lard
4 pcs. medium bulbs
salt, ground pepper to taste

Recipe for making manti with potatoes

Knead the dough by mixing water, salt and flour. Cover it with a damp towel and let it sit.
At this time, prepare the minced meat. Peel and cut the potatoes and onions into small cubes.
Add chopped lard there. Season it all with spices. You can start making manta rays.
To do this, roll out the dough into a large thin layer. Cut it into small square cakes. Place a small amount of minced meat on each of them and form square manti.
Place them on the grate of the pressure cooker, greased with vegetable oil. Manti should be cooked for 20-30 minutes.

Bon appetit!

What other fillings for manti do you know, friends?

Olga Manti with pumpkin were mentioned here. But each housewife makes them differently. You can mix minced meat and diced pumpkin (I grate it on a coarse grater), onions in the proportions 1: 1: 1 (meat: pumpkin: onions), add to the minced meat rendered lard or pieces of fresh lard, red pepper, black. This is one version of manti with pumpkin.
But I prefer pure pumpkin. I grate the pumpkin on a coarse grater, cut the onion, grate frozen butter, salt, pepper (necessarily both black and red pepper) and the filling is ready! The taste is very pleasant, of course, those who don’t like pumpkin will not appreciate this recipe. But for such people, the recipe above, minced pumpkin with meat, is suitable.)))

olga belozor Very tasty manti made from duck meat, you can add a little raw potatoes to the minced meat, (without it they turn out very fatty), mince them together with the meat, and of course, finely chopped onions, a lot.. And the bones are good for broth. It doesn’t turn out well fatty but rich. It’s a pity that there are no ducks for sale now, even on the market. I make the dough like dumplings, although I always use milk instead of water. Per liter of liquid +2 eggs. I trust my son or husband to knead the dough, rational use of male power and participation in the cooking process, the dough turns out excellent.

The Chinese were the first to start preparing manti. True, there they are called wrappers, in Chinese - baozi. Initially they were called in their homeland - mantou. That's where the people of Asia got their name from.

Traditional manti are made from unleavened dough. Often it is very thin, but there are variations with yeasty, fluffy dough for manti. You can fill them with anything, adding seasonings to your taste. Housewives prepare both meat and vegetable, and even cottage cheese manti.

The only thing all these dishes have in common is the method of preparation. Steamed manti is prepared in a special vessel called kaskan in Asia. In the modern world, a variety of pressure cookers have been invented. They are a multi-level pan with holes for steam. In the lowest section there is water, which boils away and forms the steam necessary for cooking.

You can also use an ordinary double boiler, which is very common in our country.

Well, one can only envy those who have special Chinese utensils for preparing manti. Bamboo sticks are used here as levels for placing the dish.

As for preparing the classic dough, it’s worth revealing one little secret. To prevent very thin dough from tearing, use two types of wheat flour: grades 1 and 2.

Well, and, of course, it is important to add at least two eggs to 1 kg of flour.

And after kneading the dough, let it sit for about an hour, covering it with a damp towel.

The ideal thickness for manti cakes is 1 mm. Therefore, it is very important that the dough is strong enough.

Place the filling on the flatbreads and pinch the manti. After shaping the dish, dip each bag in vegetable oil until the bottom is wet. And only after that send it to the pressure cooker. Thanks to this trick, the manti will not stick to the bottom of the grates.

Manti recipe: how to sculpt beautifully

By the way, the shape of manta rays can be very different. Each nation has its own. Manti can be round; such manti are often sold frozen in stores. Also, square manti are considered classics, and triangular ones are also found.

Filling for manti

The filling is usually chopped using a knife. Modern housewives often use meat grinders, although in Asia a meat grinder is not generally recognized for preparing sacred dishes. Indeed, manti, the recipe for which involves the use of meat chopped with a knife, turns out much tastier.

Now let's talk about the filling itself. Traditional manti is prepared with meat. Moreover, it is customary to mix several different meat products in one filling. This can be beef, pork, chicken and lamb.

Be sure to add pieces of fat. This is done to make the manti more juicy and tasty.

Onions, cut into small cubes, are added to this minced meat. It is taken in a 1:2 ratio to meat. After all, onions also add incredible juiciness to the dish.

In Asia, pieces of any vegetables and always potatoes are also added to minced meat. It absorbs excess juice and prevents the mantas from tearing.

Pumpkin is also considered an ideal ingredient. It adds a unique flavor to the meat.

Absolutely any fillings are added to modern manti. These can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will look at some options for preparing this wonderful dish.

Spices for manti

And, of course, like any other Asian dish, manti cannot do without spices. In addition to traditional black and red pepper, cumin, garlic, and cumin are added.

And on top of the manti are sprinkled with parsley, cilantro and dill. As a sauce, you can serve ordinary sour cream, as well as tomato or various sauces.
Here are some of the most successful recipes for making manti.

Uzbek manti - recipe with photo

To prepare Uzbek manti you will need:

For the dough: 400 g wheat flour
120 g water
pinch of salt
For minced meat: 0.5 kg lamb
50 g lamb fat
300 g onions
salt, pepper to taste

Recipe for Uzbek manti:

Knead the dough by mixing flour, water and salt. Divide it into small balls. Prepare the minced meat. To do this, finely chop the meat and onion.

Mix the resulting mixture thoroughly, add salt and pepper. Now start sculpting the mantas. Roll out the balls into flat cakes, place minced meat in the middle of each, and a piece of fat on top.

Seal the manti, forming balls. Place the manti in the pressure cooker for 30 minutes. Serve sour cream and herbs as a sauce.

Yeast manti: pork recipe

To prepare Yeast Manti you will need:

For the dough: 200 g wheat flour
5 g dry yeast
80 g water
For minced meat: 150 g pork
150 g beef
salt, red pepper to taste
200 g onions

Recipe for making Yeast Manti:

Knead the dough from manti flour, water and yeast. Let him come up once. And you can start cutting.

To prepare minced meat, finely chop the meat and onion. Mix everything thoroughly. Make the manti into a square shape, adding 1 tbsp. l. minced meat in each.

Grease the tiers of the pressure cooker with butter. Cook the manti for 40 minutes. You can serve butter as a sauce, sprinkling manti with chopped herbs.

Manti with potatoes

To prepare manti with potatoes you will need:

For the dough: 350 g wheat flour
150 g water
10 g vegetable oil
For minced meat: 800 g potatoes
100 g lard
4 pcs. medium bulbs
salt, ground pepper to taste

Recipe for making manti with potatoes:

Knead the dough for manti by mixing water, salt and flour. Cover it with a damp towel and let it sit.
At this time, prepare the minced meat. Peel and cut the potatoes and onions into small cubes.

Add chopped lard there. Season it all with spices. You can start making manta rays.

To do this, roll out the dough into a large thin layer. Cut it into small square cakes. Place a small amount of minced meat on each of them and form square manti.

Place them on the grate of the pressure cooker, greased with vegetable oil. Manti should be cooked for 20-30 minutes.

Manti with pumpkin and meat in Uzbek style

Ingredients:

Meat - 1 kg;
Pumpkin - 800 g;
Onion - 1 kg;
Carrots - 1-2 pcs.;
Water - 1 tbsp.;
Flour - 3 tbsp;
Egg - 2 pcs.;
Salt and pepper - to taste.

Description of preparation:

The traditional option for making manti with pumpkin and meat in Uzbek involves the use of lamb, but fresh meat is not always on hand.

If you wish, you can try using beef, for example. You can also get creative with spices: use dried herbs, spices and seasonings for meat.

The two main components of the filling are pumpkin and meat. It is best to cut them the same size, into small cubes.

Another irreplaceable ingredient that needs to be used in the recipe for preparing manti with pumpkin and meat in Uzbek style in sufficient quantity is onion. It also needs to be peeled and cut into cubes.

Season the chopped filling with salt and pepper and set aside. The dough is also quite simple: egg, water, a little salt and sifted flour. Mix everything well and knead into a soft dough.

Divide the dough into small pieces and roll each piece out fairly thin on a floured surface.

Place the filling in the center. Don’t be sorry: there should be quite a lot of it, then Uzbek-style manti with pumpkin and meat at home will be truly juicy and tasty.

Then carefully seal the two edges first. Then wrap them, give them the required shape. Lubricate the tiers of the steamer with a little vegetable oil.

And lay out the manti. Manti can be served with sour cream or topped with fried onions, for example, with garlic.

Steamed manti from ready-made dough

This recipe is the fastest and easiest. The manti turns out juicy.

Ingredients:

Puff pastry one pack
Minced meat (preferably beef) - 300-400 g
Onions - 1 pc.
Cilantro - 1 bunch
Pepper and salt to taste
Olive oil or butter

Cooking method:

We cut each piece of dough into 4 parts, you get four equal squares, roll out each of them. Finely chop the cilantro and onion, add to the minced meat, pepper and salt.

Place a tablespoon of minced meat in the middle of the square (you can add a small piece of butter), seal the edges with an envelope, sealing the seams. Grease the steamer grate with oil to prevent the manti from sticking, cook for 20-25 minutes.

Cooked manti can be served with sour cream, tkemali, pepper and juice.

Video: how to cook delicious manti on a bed of vegetables without a pressure cooker

Manti traditionally belong to Eastern and Asian cuisine, although they are considered the national dish of some Siberian peoples. Manti are often called relatives of dumplings and Georgian khinkali, but, despite some similarities, they are prepared differently. The main distinguishing feature is that the minced meat for them is made from lamb, the dough is rolled out very thin, and “mantou” (as the Chinese call them) is cooked only by steaming. From Chinese, this word is translated as “stuffed head”, since manti are much larger in size than dumplings. If you learn how to cook manti correctly - as in Asia, you will not have a problem what to cook for the holiday table, so use the recipes from our website. Create your own culinary masterpieces, delighting your loved ones and dear guests with oriental dishes.

Secrets of preparing dough for manti

Unleavened dough is made from water, salt and flour, sometimes with the addition of eggs. To obtain a soft and elastic dough that does not tear, even if it is rolled out too thin, take water and flour in proportions of 1:2. For 500 g of flour, 1 egg is enough, and if you want the dough to be especially tender, you can replace the water with milk. Some housewives first bring the milk to a boil, and then add it to the dough, since choux pastry retains the liquid inside the manti well during the cooking process. In Turkestan, manti is made from yeast dough in winter.

An important point in preparing the dough is to knead it well for 20 minutes, and since it is difficult to do this on your own, it is better to use a bread maker. Cover the finished dough with a towel and leave it alone for an hour. At this time you can start filling.

Tasty and juicy filling

In the classic version, the filling for manti is made from lamb with the addition of fat tail or interior fat, although the cuisines of different countries have their own traditions. The Chinese mainly use pork for minced meat, the Mongols mix the filling with goat, beef, camel and horse meat, and in the coastal Chinese regions they add shrimp to the minced meat. Modern housewives mix different types of meat to prepare manti - beef, pork, lamb and chicken. Fat tail and interior fat are often replaced with salted or smoked pork lard, although this is not encouraged in Asian cuisine. Pieces of fat make manti tender, tasty and juicy, the main thing is not to overdo it: for 1 kg of meat they usually take 150 g of fat. Sometimes fat is added piece by piece to the minced meat when making manti.

The main point in preparing the filling is not to use a meat grinder or blender. The meat is finely chopped with a knife into cubes no larger than 0.5 cm, and fat and onions are also cut, which are taken in a 1:2 ratio. The more onions, the juicier the filling will be. The main spice for manti is cumin, you can’t do without it, and salt and other spices (cumin, black and red pepper, garlic) are added to taste. Marjoram, coriander and basil make the minced meat especially tasty and aromatic.

Minced meat for manti will become even tastier with pieces of mushrooms, pumpkin, carrots, potatoes and other vegetables; besides, potatoes absorb excess moisture and prevent the dough from tearing. Many people love manti with pumpkin, which is made without meat according to the same recipe - with onions and lard. They turn out unusual, tasty, tender and very juicy. Manti with fruits - apples, quince and grapes, manti with cottage cheese and cheese, fish and minced soy are popular.

Making the right manti

The settled dough is rolled out in a layer of 1–2 mm - ideally it should be so thin that the filling is visible, since the art of making manti is judged primarily by the thickness of the dough. It is important not to overdo it, otherwise the dough will tear. It is cut into squares 15 × 15 cm and 1 tbsp is placed in the middle of each square. l. fillings. The sharp corners on opposite sides of the square cake are connected at the top, and the new corners formed at the bottom are pinched together on the sides.

Some housewives form ropes from the dough, cut them into pieces, roll each piece into a ball and roll it out thinly with a rolling pin. The diameter of the resulting pancake must be at least 10 cm. Place the filling in the middle, lift the circle of dough by the edges on opposite sides and connect it, do the same with the other edges of the pancake. The corners are pinched diagonally and the manti are ready. In Asian cuisine, another method of making manti is used - the filling is placed in the middle of the pancake, then the dough is lifted from three sides and combined beautifully. Uzbek manti are made crosswise, securing the ends like in a postal envelope.

There are many forms of manta rays - choose the ones that seem simplest and cutest to you. Before cooking, manti is sometimes left for 10 minutes, covered with a towel, and only then they begin to cook.

Cooking manti in a double boiler and pressure cooker

They are not boiled in water like dumplings. They are cooked only by steaming, and most often a specialized kitchen utensil, a pressure cooker, is used for this purpose. It consists of two pans with a lid, placed on top of each other. Water is poured into the lower pan, and the bottom of the upper pan resembles a colander through which steam penetrates. If you don’t have a mantyshka, you can replace it with a regular steamer or multicooker, since it has a “Steam” program.

How to properly cook fresh or frozen manti in a pressure cooker, double boiler and multicooker? While the water is boiling in the lower part of the dish, place the manti on a wire rack, having first dipped them upside down in vegetable or melted butter. Do the same with frozen manti, and there is no need to defrost them before cooking. How to find out how long it takes to steam manti in a double boiler or in a pressure cooker? It all depends on the size of the products, but usually this process takes about 40-50 minutes.

Sometimes manti are first fried in oil until golden brown, and then transferred to a double boiler and cooked for 25 minutes. But in Dungan cuisine they do the opposite - they boil manti, and then fry or deep-fry it.

Asian manti with meat and pumpkin

Knead the dough from 500 g of flour and a glass of warm water with a pinch of salt, wrap it in film or cover with a towel, leaving it on the table for 20 minutes.

500 g of lamb, 150 g of fat tail, 300 g of pumpkin and 3 onions, cut into cubes, mix, salt, pepper, add finely chopped cilantro. Roll out the dough thinly, cut out circles with a glass, put the filling in the middle of each and connect the edges of the pancakes on top. Cook in a pressure cooker for 40 minutes.

Before serving, appetizing manti are poured with melted butter, sprinkled with black pepper and fragrant herbs. This dish is served with sour cream, mayonnaise, horseradish, mustard, spicy tomato or yogurt sauce, yogurt, vegetable salad or meat broth. Manti are best eaten hot, enjoying their bright oriental taste and aroma. This is a real delight for lovers of Asian cuisine. Bon appetit!

What kind of dish is this?

Once you try a steamed product made from the thinnest dough, which comfortably but tightly holds the delicate filling in the aromatic juice, flavored with crispy onions, you will no longer be able to confuse it with any other treat similar in appearance.

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

Culinary experts from many countries of Central and Southeast Asia never argue on this topic - they simply prepare manti slightly differently, believing that their national recipe is the most delicious.

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

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

Manti: how to cook

The distinctive feature of this dish is that Do not use a meat grinder or blender to create minced meat.

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

The same rule applies to other ingredients, if you are preparing multi-component minced meat (meat with vegetables) or lean manti (with vegetables, cottage cheese, cheese, fruits - apples, quinces, grapes).

Cool the minced meat before wrapping the manti.

A skillfully prepared dish can be judged by the thickness of the dough. The perfect dough for manti should be the thinnest - so that the filling can be seen through.

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

Manti should not be boiled in water like dumplings. They are cooked only by steaming.

In the East, a long time ago they came up with a special unit - a pressure cooker. People also call it mantyshnitsa. If you do not have this utensil, steam the manti in a double boiler or multicooker. Sometimes products are fried until golden brown before cooking or, conversely, they are first boiled, then an appetizing “shell” is created in hot fat. Many people like baked manti in the oven. It’s very tasty, but it violates the basic principle of cooking – steam.

Classic recipe for manti with meat

Traditional Asian manti with meat is a recipe for a dish that consists of bags of unleavened dough stuffed with meat with a lot of onions and spices, steamed.

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

Ingredients:

for test:

Recipe Information

Cuisine:Asian
Type of dish: main courses
Cooking method: steamed
Servings:4
45 min

flour – 2.75 tbsp.
vegetable oil – 1 tbsp.
salt – 1 tsp.

for filling:

beef – 300 g
onion – 300 g
cumin – 1 pinch
salt - to taste
ground coriander – 1 pinch
ground black pepper – 1 pinch
ground red pepper - 1 pinch.

Preparation step by step:

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

Gradually add flour. To prepare a stiff dough, a maximum of 3 cups of premium wheat flour will be used. In this case, 2.75 cups were used.

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

The finished dough needs to be rolled out with a rolling pin. If it sticks to the surface, you can lightly sprinkle it with flour. You need to roll out the dough for manti quite thinly, a few millimeters thick. If you can see the letters on the silicone mat, it means it has already been stretched quite thin. You need to try to ensure that the layer is the same thickness over the entire surface.

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

Place one tablespoon of filling on each square.

Connect the opposite ends of the square to form an envelope. You only need to connect the ends, the edges remain free.

Now the manti with meat needs to be greased on all sides with vegetable oil and placed on a double boiler. The steaming bowl also needs to be greased with oil.

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

Choux pastry recipe for manti

Choux pastry miraculously retains even liquid inside the product during the cooking process; it can be rolled out very thinly - it does not tear.

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

You will need:

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

How to cook

Boil water, add salt, add oil.
Add a glass of flour, stir.
Gradually add the remaining flour, kneading into a soft, elastic dough.
Wrap the bun in cling film. Let it sit in the refrigerator while you prepare the minced meat.
It is appropriate to replace the water with milk - the dough will be even softer. You can add an egg (1 piece per half kilo of flour).

Filling options

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

Minced meat

Manti are favorable to any meat - lamb, pork, beef, poultry; many people like assorted meats.

Minced meat “loves” onions very much - the more of it in the filling, the juicier it will be, Some recipes give 1:1 proportions.

The main spice in minced meat is cumin (cumin).

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

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

Lamb with fat tail

If you are interested in finding out why this hearty dish is so revered by the residents of Central Asia, cook Uzbek-style manti. The classic cooking recipe involves using lamb, onions, fat tail fat and cumin for the filling.

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

Blocks of fat give the dish tenderness and juiciness, but be careful: for 1 kg of meat you usually take 150 g of fat. You can add a piece to the minced meat directly when sculpting the products.

Potato

Manti with meat and potatoes are tasty, satisfying, and also practical: potatoes wonderfully absorb excess moisture from the meat.

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

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

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

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

Pumpkin

Manti with pumpkin is prepared in all regions of vast Asia: among plant fruits added to meat fillings for manti, it is the traditional and most common component. You can also prepare Lenten manti with pumpkin, delicately forgetting that the “essence” of manti is by no means vegetarian.

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

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

Cabbage

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

You will need at least two large onions per kilogram of cabbage. Finely chop the cabbage, then cut crosswise into squares (0.5 cm). Also finely chop the onion. Sauté the onion in vegetable oil (it should become transparent). Place the cabbage on the onion and simmer, covered with a lid, over low heat until the cabbage releases its juice. Season with spices and stir. Squeeze out excess juice and cool.

How to sculpt manti

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

Spectacular manti roses.

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

Place the filling along the middle, moving away from the edges, fold the strips in half and press down lightly.

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

From there, roll the product into a loose roll.

Seal its end and turn it down.

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

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

Here is an excellent video with visual tips on how to sculpt manti beautifully:

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

How and how much to cook

Most preferred utensils for preparing manti at home - mantyshnitsa. This is a spacious container in which lattice trays are placed in several tiers. Products are laid out on them. At the bottom of the device there is a steam generator. The pressure cooker is hermetically sealed and the treat is steamed, which is fed through a central tube that runs through the entire structure.

You can fill the steam generator with more than just water. Delicious manti are prepared by steaming a broth rich in spices. Gourmets pour tea and even wine into the steam generator.

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

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

However, manti in a double boiler also turn out tender and juicy

Many housewives prefer to cook manti in a slow cooker, setting the “steam” mode - this is the easiest way to cook manti. The only downside is that you can’t cook much at a time, compared to a pressure cooker.

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

Serve delicious

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

Accompany it traditionally: sour cream, sour milk, curdled milk, meat broth, or, discarding dogma, mayonnaise, mustard, horseradish gravy.

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

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

The delightful taste and stunning aroma of properly cooked manti will fully manifest themselves if you serve them in the heat of the moment.

It is convenient to make a large batch of manti and store it in the freezer. Within 2-3 months you will be able to treat your family and guests to an excellent dish that will taste no different from the freshly prepared one.

Manti must not only be properly prepared, molded, boiled and served, but also eaten correctly! Carefully bite off the edge, drink the aromatic broth, now add the sauce and, while biting, finish off the deliciousness. It is believed that real manta rays are eaten with their hands.

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