Many housewives consider manti to be close relatives of Russian dumplings, only larger in size. And they prefer to do them in the same way. In fact, manti and dumplings have little in common. It is enough to cook them once according to the classic recipe, and you will be convinced of this.
Manta rays are very popular in Central Asia. They are part of the usual diet of residents of Turkey and Pakistan. But this dish originally comes from China, and translated from the Chinese dialect the word “mantyou” means “steamed bread”.
Cooking manti should not be rushed. Many professional chefs speak of this dish as a whole philosophy. Finely chop the meat with a knife (that’s right, chop it!), follow the sculpting technology and, finally, steam the manti - all this requires patience. If you have it, as well as the desire to learn how to cook this amazing dish correctly, we invite you to familiarize yourself with the technology of how to cook delicious manti: a recipe in a double boiler.
Manti - step-by-step recipe for cooking in a double boiler
How long does it take to cook manti in a double boiler? To prepare manti according to the classic recipe (as in the photo) you will need.
For the test:
- flour -200 g,
- water - 100 ml,
- egg - 1 pc.,
- salt - 1 teaspoon.
For filling:
- fresh fatty lamb - 300 g,
- fat tail fat - 30 g,
- onion - 8-9 heads,
- salt,
- pepper - red and black,
- cumin.
Cooking method
- Knead the dough: beat the egg into cold water, add salt and mix thoroughly until smooth. Add flour and continue stirring. You will end up with a tough, rough dough.
- Prepare the filling: finely chop the meat and lard, add onion and spices, salt, mix well.
- Start modeling: cut the dough into equal pieces, make balls out of them and roll each into a small pancake of medium thickness.
- Place the filling in the middle of each pancake. Take two opposite edges and bring them together over the filling. Then take the other two edges and join again. Blind the corners of the resulting square diagonally.
- Dip each manti in vegetable oil with the bottom side and place in a double boiler.
- Cook for 40-45 minutes. Manti (recipe in a double boiler) are prepared with water actively boiling.
- Remove the finished manti with a slotted spoon, pour in melted butter, and sprinkle generously with black pepper.
A few secrets of cooking manti
- Start preparing the dish with the dough, as it always needs to “rest” before modeling. This way you will save time.
- The recipe for manti dough requires long and thorough kneading. Largely due to this, in the east, manti is considered a dish exclusively prepared by men. Knead the dough for as long as possible. The more time you spend, the more delicate the taste of the dish will be.
- The classic filling for manti should be fatty and include a lot of onions and spices. Of course, there are interpretations of the fillings for manti, and today you can try this dish with the addition of pork, beef, cheese, pumpkin and even fruit. In the classic recipe, the minced meat should contain lamb (it must be fatty, and if there is little fat in it, it is necessary to increase the volume of tail fat).
- The total volume of onions should exceed the volume of meat by one and a half times. Thanks to this, manti (recipe in a double boiler) gets its unique taste.
- To prepare minced meat, meat and lard must be finely chopped. Set the meat grinder aside. If you think that the taste of the product will not change depending on how you grind the meat, you are mistaken. When grinding meat in a meat grinder, it loses up to 60% of its juice, and its fibers are deformed so that the meat can no longer retain the remaining juices during the cooking process. The classic recipe for manti in a double boiler (previously they were replaced by manti) involves cutting the meat. By the way, you can take note of this for preparing other meat dishes.
- The thickness of the dough after rolling should be sufficient so that the boiling juice of the filling does not spill out during cooking. Therefore, do not be too zealous with rolling out. But the dough should not remain thick.
Manti prepared according to the classic recipe is a fairly high-calorie dish. Therefore, they are not recommended to be consumed too often or included in the diet of people suffering from metabolic disorders and who are overweight. However, sometimes it is not only possible, but also necessary to treat yourself and your loved ones with this dish! After all, manti are steamed, which means they can be offered for lunch even to children.
If you follow our recipe exactly, you will understand how manti actually differs from dumplings. And a new, incredibly tasty dish will appear on your table. Believe me, the effort put into preparing it is worth it!
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 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, 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 cup, 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 are preparing 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. 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 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 mixture (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.
We 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.
On a 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 pc.
- 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.
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.
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, 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 kneaded well, and 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, slightly pressed 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.
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 the 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, quinces 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 previously dipped their bottoms into 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 the manti and then fry it 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!
Many housewives seriously consider Uzbek manti to be the closest relatives of the Russian dish “pelmeni”, and they prepare them in the same way, making them only slightly larger in size. If you want to treat your family or friends to a real dish “with the smell of the East,” then you should know that dumplings and manti are hardly similar in their method of preparation.
Prepare them according to at least one of the methods that we present in this article, and you will be convinced of this. In Central Asia, manti are extremely popular on the tables of the local population. So what prevents us from tasting Asian cuisine without leaving home?
The main thing in the article
Cooking manti: selection of products
Although it is believed that manti is an Asian dish that is popular in Uzbek, Turkish and Pakistani cuisine, it comes from China. It is from the Chinese “mantyou”, that is, “steamed bread”, that the name of this original and incredibly tasty dish comes from.
Traditional classic manti is prepared from two main components:
- elastic, elastic dough;
- minced meat, which is most often lamb with the addition of onions, spices and fat tail fat.
Concerning test, the most delicious recipe of which we will present below, then for its preparation you will traditionally need:
- water,
- salt,
- flour,
- Some housewives add eggs and milk to give it special tenderness and elasticity.
A recipe for manti made from choux pastry is also common in Turkestan.
We are not as accustomed to eating lamb as Asian peoples, so we often replace the standard meat ingredient this dish for a more classic one:
- pork,
- beef,
- chicken,
- a mixture of several types of minced meat.
Instead of fat tail fat The piece fits perfectly salted lard. For 1 kg of meat you need to take 150-200 g of lard - this way the filling will turn out juicy and tender.
An important role is played by the addition onions: do not spare it, let its quantity exceed 50% of the minced meat - this will be the key to the juiciness of the entire dish.
In the homeland of manti, sunny Asia, they are very fond of spices, so try not to make your manti too bland. To give a rich taste and characteristic aroma, season the minced meat cumin, black pepper, cumin, marjoram, coriander, dried basil, garlic.
Lovers of greens can add finely chopped cilantro, fresh basil or dill.
If you want to make manti according to the original recipe, stock up on products that best fit into the format of this dish:
- pumpkin;
- mushrooms;
- cheese – processed, hard or feta cheese;
- potato;
- cabbage;
- fish;
- favorite spices.
Dishes and kitchen utensils for preparing manti
Manti is a dish for which you need to equip yourself with certain kitchen equipment. An ordinary pan, like for cooking dumplings, will not work here, especially if you are preparing open manti or have chosen some other original sculpting option for them. Manti are steamed, which not only keeps them in perfect shape, but also makes them even healthier.
Traditionally, to prepare manti in Asian countries, a special device is used - a manty dish. Its Russian relative, called the manti cooker, is as close to it as possible in its functions, and allows you to cook manti no worse than in the countries of the East. 
The principle of its design is simple: a pressure cooker consists of 2 or 3 pans placed on top of each other, separated in the middle by a lid with colander-type holes for free penetration of steam.
If you don’t cook manti too often, you don’t have to buy a manti cooker: an ordinary one double boiler copes with the preparation of manti no worse. If you have in your kitchen multicooker– use it by selecting the “Steam” mode.
These kitchen helpers allow you to prepare delicious manti in just 40-50 minutes.
Features and principles of preparing manti
You can get acquainted with the main rules and the most beautiful ways of sculpting manti from our article:
Recipe for the most delicious dough for manti
To make the dough softer and more pliable when rolling, cover it with a bag or wrap it in cling film and leave it to rest on the table for 20 minutes.
The universal dough for manti is ready, in the meantime you can start preparing the filling. You can make manti in a classic shape, or you can give free rein to your imagination and create an elegant, intricate, festive dish if you use our advice from the article about.
And how to properly roll out the dough into manti and pinch them beautifully, watch the video.
Don’t forget to take a look at our article about the most delicious, in it you will definitely find an option to suit your taste.
Classic manti with meat: step-by-step recipe with photos
This is the recipe that we are all accustomed to, and which is absolutely adapted to the cuisine of our country. For it we will take the following products.
Knead the dough according to the recipe presented above, or select the appropriate one from those presented. And if everything is clear with the dough, and the main thing is to knead it properly, then it is the filling that makes the manti real manti.
Place on a plate, pour in melted butter, garnish with herbs and enjoy this delicious hot dish.
Manti with meat in Uzbek style
The technology for preparing manti in Uzbek is not too different from the classical one. The main difference is in the ingredients of the dish. If you still intend to try this version of manti, stock up on these products.
- We make the dough for manti according to an already mastered recipe, as in the classic version.
- Chop all the minced meat ingredients into cubes and mix.
- Generously season the minced meat with spices, add salt and mix thoroughly.
- Place 1 tablespoon of filling onto prepared equal layers of dough.
- We pinch the manti and give it a traditional shape.
Secret: the molded seams of the manti should be similar in configuration to the letter “H” elongated horizontally. Then we pull the corners, which are the lower part of the “legs” of the letter H, towards each other and connect them.
Generously grease the cascan racks of the manto cooker with vegetable oil, place the manti on them and cook the dish for 40-50 minutes. By the way, you should definitely eat manti in Uzbek with your hands.
Manti with meat and pumpkin: original Asian photo recipe
In this recipe, pumpkin is added to the traditional onion and meat filling - a rather unusual element of a meat dish for us. But, for example, in Almaty, manti is prepared exclusively with the addition of pumpkin. They turn out very tender, sweet, original.
There are two ways to deal with vegetables.
- Cut into small cubes.
- Grate the pumpkin on a coarse grater, cut the onion into half rings. The second option will be easier to work with in the process.
Test preparation
Preparing the filling
Modeling manti
Steaming manti
Don’t forget to soak each manti in sunflower or butter before placing it on the caskan. 
Manti recipe from Stalik Khankishiev
Recipe for manti with meat and cheese
Cooking manti with the addition of cheese is not very different from the recipe for classic manti with meat. Only at the stage of preparing the minced meat you need to add cheese, grated on a coarse grater, and choose which one yourself:
- durum varieties;
- fused;
- feta cheese;
- Suluguni.
Ideal filling proportions:
- 0.5 kg meat
- 0.3 kg onions
- 0.2 kg cheese
- spices to taste.
Manti are steamed for 45 minutes, after which they are flavored with butter and sprinkled with your favorite herbs.
Manti with potatoes and mushrooms: recipe for choux pastry
Do you think manti comes only with meat? Not at all, let's adapt this dish to our cuisine and prepare Asian manti in the Russian style - with potatoes and mushrooms.
Tip: to get a more delicate taste of the filling, add a small cube of butter to each manti before pinching.
Recipe for manti with meat, potatoes and cabbage
We offer a video recipe for the juiciest manti with meat and vegetables: potatoes, cabbage, onions and carrots with aromatic vegetable gravy.
Manti with fish and spices: step-by-step recipe
Manti with fish is a special food pleasure with the original “sound” of a familiar dish. Be sure to please your loved ones with this delicacy, and here is a festive recipe for you to use.
Dough:
- 4 tbsp flour
- 2 tbsp cold water
- 2 tbsp vegetable oil
- salt and sugar - 1 tsp each.
Knead a stiff, elastic dough, gradually adding flour. Wrap it in cling film and let it rest for 20 minutes. 
Filling:
- fresh salmon or other sea fish – 0.8 kg
- Chinese cabbage (for a more delicate taste) – 200 g
- 1 onion
- 0.5 tbsp cream
- 0.5 tsp each of spices - saffron, ground red and black peppers, salt.
Chop the salmon into cubes, cut the cabbage into strips, chop the onion finely and fry in melted butter, adding 1 teaspoon of sugar.
Mix all the minced meat ingredients, add spices and cream.
Divide the dough into small portions, rolling each one out properly. Place 1 tablespoon of filling in the center of each layer of dough.
We pinch the manti.
We prepare the manti in a double boiler, adding spices to the boiling water for flavoring: peppercorns, Provençal herbs, rosemary and basil. Cook the manti for 25-30 minutes.
This delicious tender dish begs for a special sauce. Let's take for it:
- 1 tbsp fat sour cream
- 2 cloves garlic
- 1 bunch of dill
- salt pepper.
Squeeze the garlic into the sour cream, finely chop the dill and add it there. Season with a little pepper and salt.
This sauce will further highlight the delicate and unusual taste of fish manti, which your family will definitely appreciate and love.
Cooking manti in a slow cooker
How to make truly juicy and tasty manti: our tips
- As already mentioned, the more onions in the filling, the juicier the manti.
- After slicing the meat, pound it a little more by chopping it with a knife or chop hatchet.
- Be sure to use the fat component in the minced meat - if you don’t find fat tail fat, add lard without meat layers.
- Before placing the minced meat on the dough, remember it carefully so that the onion gives maximum juice.
- To add juiciness, chopped pumpkin is added to the minced meat.
- If the filling still seems a little dry, add a little boiled water to the minced meat and mix it well.
- When the minced meat is already laid out on a layer of dough, place a cube of butter on top of it and pinch the manti using the chosen method.
- Be sure to lubricate the cascans of the steamer or manti maker with vegetable or butter so that the manti does not stick together or tear.
The most delicious filling options for manti
In addition to the delicious fillings for manti presented above, we advise you to try the following combinations that will not leave you or your family and friends indifferent.
- lamb + greens + feta cheese;
- meat + mushrooms + cheese;
- hard cheese + spinach + dill;
- cottage cheese + greens;
- pumpkin + pink salmon fillet;
- pumpkin + cheese;
- chicken + garlic + zucchini;
- minced fish + rice;
- onions + boiled eggs + greens.
Such a variety of filling options will give you the opportunity to serve a new culinary masterpiece to the table every time.
Video recipes for delicious manti
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