Make manti recipe. Recipe for juicy and tasty manti with meat. Perfect manti dough

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.

Manti is a famous and beloved dish. There are a lot of cooking options.

Manta rays are a frequent guest in our family. I cook them for dinner or as a hot dish on the holiday table. I usually cook manti with minced meat. But my husband just loves manti with minced meat. Sometimes I do this option too. Since we are not lamb lovers, I cook with pork.

It’s very good when the meat has a layer of fat. Due to the large amount of onions, manti with meat are not at all greasy, but very juicy and tender.

First prepare the dough for the manti. Measure and salt the flour.

Pour boiling water over the oil and stir until it is completely dissolved. Pour water and oil into the dough and quickly mix first with a spatula, then knead the dough with your hands.

The dough turns out soft and does not stick to your hands at all. Cover with a towel and let rest.

Freeze a piece of meat or not completely defrost it.

Cut into thin small pieces.

Thinly slice the onion. I grate it into rings and then cut it in half with a knife, it’s very convenient.

Mix onion and meat, add salt and pepper. If available, you can add chopped fresh herbs.

Divide the dough into small pieces and roll into flat cakes.

Place a spoonful of meat in the center.

Pinch the dough in the center.

Seal the edges.

Now connect the edges: left to right.

Lightly grease the bowl of a pressure cooker or steamer with oil. Dip the bottom of each manti in oil and place in a bowl at a distance from each other.

Cook manti with meat for 35-40 minutes.

Serve manti with chopped meat hot, brushed with butter, with any sauces.

Bon appetit.

Do you want to make something tasty, satisfying, unusual and at the same time without high costs? Try the manti recipe. Such a dish will certainly surprise your family and make you famous among your friends as a zealous housewife and skillful cook.

Manti dough can be prepared in several ways with different ingredients. It can be as simple as it is, or with milk or kefir.

Universal dough for manti

Required Products:

half a small spoon of salt;
0.8 kg flour;
a large spoon of olive or vegetable oil;
one egg;
a little more than half a small spoon of sugar;
0.1 liters of water.

Cooking process:

Add the contents of the egg into the specified amount of flour, add oil, salt and mix.
Then add sugar, pour in water and mix thoroughly again. You need to do this for at least 10 minutes so that the dough has a good consistency.
We wrap it in cling film and put it in the cold for 15 minutes, after which the workpiece can be used.

Recipe for manti in Uzbek

Required Products:

100 milliliters of water;
one egg;
a little salt to taste;
0.3 kg flour.

Cooking process:

Break the egg into water at room temperature and beat a little with a fork until the mixture is homogeneous.
Add salt to your taste and flour. We begin to knead and bring it until smooth so that nothing sticks to the skin.

Delicate version with milk

Required Products:

0.25 liters of milk;
700 grams of flour;
half a small spoon of salt.

Cooking process:

Place the milk on the stove and wait until it starts to boil.
Add a little salt and a third of the specified amount of flour, stirring the contents. The mass should come out thick and slightly sticky.
Gently start adding the remaining flour and bring the mixture to the desired consistency. Let it rest for 30 minutes and you can move on to sculpting.

Classic recipe with water without eggs

Required Products:

0.5 liters of water:
0.7 kg flour;
pinch of salt.

Cooking process:

Place the flour in a deep container so that there is a mound in the middle. We make a hole in it, add salt and a little water there.
We begin to mix and bring to the desired state, while gradually adding water.
When a non-sticky ball is formed, remove it for 30 minutes, covering it with something. After this time, the dough can be used.

Choux pastry for manti

Required Products:

a glass of just boiled water;
vegetable oil – 20 milliliters;
0.6 kg flour;
salt to taste.

Cooking process:

Take a little more than half the specified amount of flour, mix with salt and water.
Carefully mix the contents and add the remaining flour, butter and bring to the desired consistency with your hands.
After the dough ball has rested in the refrigerator for 10 minutes, it is ready to use.

A simple kefir base

Required Products:

3 cups flour;
3 tablespoons vegetable oil;
0.5 liters of kefir;
half a small spoon of salt and the same amount of soda.

Cooking process:

Add salt, baking soda and butter to kefir at room temperature and mix.
Add flour and begin stirring for at least 10 minutes. If necessary, add more flour - check the consistency. The dough should be smooth and elastic.
Leave it for 20 minutes under cling film. Then you can roll it out and prepare manti based on it.

On mineral water

Required Products:

0.25 liters of mineral water;
salt to your taste;
1 egg;
4 cups flour;
200 grams of sour cream.

Cooking process:

In a deep container, combine the contents of the egg, salt and sour cream. Whisk everything a little with a whisk until the salt dissolves.
Pour mineral water into this mass, add flour and use your hands until it becomes elastic. Remove for 30 minutes, after which the dough is ready for further cooking.

How to cook delicious and juicy manti?

To make manti, you can use any dough you like. And you can choose the filling from a variety of recipes presented.

Traditional manti in Uzbek

Uzbek manti, of course, is similar to dumplings, but still it is a different dish.

And the classic version uses lamb.

Required Products:

0.5 kg lamb;
required amount of dough for manti;
seasonings;
two large onions.

Cooking process:

We divide lamb into meat and fat. We chop both into small squares, mix with onions, which we season with spices in advance.
We cut the dough into thin squares, put a little filling in them and fasten them well.
We steam the prepared envelopes in a pressure cooker or in a multicooker for 45 minutes.

With potato

Manti with potatoes is an Asian analogue of the usual dumplings, but there are some differences in the cooking process.

Required Products:

seasonings and herbs;
potatoes - five pieces;
onion – 0.3 kg;
about 0.6 kg of manti dough.

Cooking process:

Peel the potatoes, turn them into cubes using a knife, combine with chopped onions, herbs and spices.
We make a thin layer of dough, cut out oval shapes, put the filling there, glue the edges together with our hands and send it to the pressure cooker.
Cook for about 40 minutes, covered, after the water begins to boil.

Lazy manti in the oven

There are also lazy manti that can be cooked in the oven without much fuss.

Required Products:

0.4 kg potatoes;
bulb;
spices;
half a kilogram of any meat;
dough – 0.6 kg.

Cooking process:

Chop the meat very finely or pass it through a meat grinder. Mix with chopped onions and potatoes, which need to be cut into thin strips. Season all this with spices to your taste.
We make a round layer of dough (not too thick) and cover it with filling so that there is some space left around the edges.
Roll the dough with the filling into a roll, seal the edges and put it in the oven for 30 minutes at 180 degrees.

The finished dish is cut into pieces. You can also top it with sauce to taste.

Lenten manti with pumpkin

Manti with pumpkin are prepared from the simplest dough without eggs. And it turns out to be a satisfying and healthy dish.

onion and sweet pepper;
seasonings;
0.7 kg of dough without eggs, in water;
0.3 kg pumpkin;
greenery.

Cooking process:

We wash the pumpkin, remove the skin and grate it. Mix with chopped peppers and onions, season with any spices and herbs.
Make a layer out of the dough and cut it into equal squares. Fill each with pumpkin filling and secure.
Steam for 25 minutes - by this time the pumpkin should have become soft.

Manti with meat in a slow cooker

There is a special device for preparing this dish, but you can make manti in a slow cooker if your model has a suitable mode for this.

Required Products:

0.5 kg of manti dough;
two onions;
spices;
600 grams of any meat.

Cooking process:

Chop the meat very finely with a knife, add chopped onion to it, add seasonings and knead.
We turn the dough into a sausage, cut it into pieces and make round cakes from each. Place a spoonful of prepared minced meat in them and carefully fasten them together with your hands.
Place the pieces on the steamer tray, fill the bowl with water, turn on the “Steam” mode, setting the time to about 45 minutes.

Beef option

Minced manti is usually made from lamb, which is not twisted, but chopped.

But this meat is not a frequent guest on our tables, so it can be replaced with beef.

Required Products:

bulb;
0.3 kg beef;
seasonings;
half a kilogram of dough.

Cooking process:

We wash the meat well, remove excess parts and chop thoroughly.
Mix with onion, cut into squares, and season this mixture with various spices.
We cut out squares from the dough, put a little prepared filling on them and fashion manti.
We bring them to readiness within 40 minutes using any “steam” method.

In Tatar

Delicious and satisfying manti, which are slightly different from the traditional version.

Required Products:

three potatoes;
two onions;
any suitable dough – 0.5 kg;
clove of garlic and spices;
0.3 kg of meat.

Cooking process:

We wash the selected meat, chop it, mix it with chopped potatoes and onions, and sprinkle with seasonings.
We separate pieces from the dough, make flat cakes out of them and fill them with prepared filling. We seal the edges so that the blanks are in the form of manta rays.
Place them in the pressure cooker and wait about 40 minutes until the dish is ready.

Delicious and juicy manti with lamb

To make the dish really juicy, you will need fatty lamb and onions, which should be more than meat.

To prepare you will need:

lard – 50 grams;
0.3 kg lamb;
onion – 0.4 kg;
spices;
0.6 kg of dough.

Cooking process:

Finely chop the onion, mix with spices, and then with chopped lamb and lard. Leave this mass to infuse for some time.
Then you should roll out the dough and cut into squares. Place a small amount of prepared filling in them, secure the edges well together and steam until cooked. This will take approximately 40 minutes.

Original recipe with fish

Of course, manti are always made with meat, but you can experiment a little and cook them with fish.

Required Products:

seasonings;
0.5 kg of dough;
100 grams of onion;
egg;
one pink salmon.

Cooking process:

We clean the fish, cut into pieces and grind in a meat grinder along with peeled onions. Add egg and seasonings to this mixture.
Cut out small circles from the dough, fill them with filling and seal them.
Place the workpieces in a pressure cooker, which has been pre-lubricated with oil, and steam for 40 minutes.

How beautiful, how delightfully elegant are the miniature products, reminiscent of rosebuds, fragrant with the delicate aromas of oriental spices! And this is not surprising, because it is the filling for manti , the secrets of which are revealed in the presented recipes, has become the leading element of this wonderful dish.

Not every housewife can obtain high-quality minced meat for Asian products. Errors arise when you do not know the significant nuances and some of the subtleties of the design of the food.

Principles of ideal filling:

The classic recipe calls for lamb as a meat component. If the product is not very fatty, be sure to supplement it with fat tail fat.
The total volume of onions used must correspond to, or even exceed, the meat content.
We will chop lamb (another product) exclusively using a sharp knife. Grinding in a food processor is excluded, since in the process of such meat processing up to 60% of the precious juice is lost.
In addition, our mechanoreceptors, located on the tongue and recognizing the consistency of food, will “appreciate” the taste and tenderness of each piece of chopped minced meat. We will reveal all the secrets of obtaining the juiciest manti at the end of the story.

Filling ingredients:

olive oil - 40 ml;
lamb - 500 g;
onion - 700 g;
fat tail fat - 200 g;
allspice black, cumin - up to 2 g.

Cooking method:

We thoroughly wash the piece of meat, remove any films, and blot it with towels. To make the process of obtaining chopped minced meat easier, put it in the freezer for half an hour. Proven technique!
We take out the chilled lamb, divide it into layers up to 2 mm thick, shred it into strips, and cut the resulting strips into the smallest cubes. If we follow the suggested stages of product processing, this process will not take much time and effort.
Chop the fat of the tail into very small pieces and add it to the meat.
We peel the onion and chop the vegetables into small thin strips. We lightly knead them with our hands to better release the juice, add them to the rest of the ingredients of the dish.
Season the food with salt and pepper, add olive oil, and mix the minced meat thoroughly. During the kneading process, add portions of broth or drinking water.

The best place to form the final flavor bouquet of the prepared composition is the refrigerator. Leave the minced meat alone for at least half an hour.

With potatoes and meat

Meat filling with pieces of root vegetables is a traditional component of manti in the East. The added tubers not only enrich the taste of the dish, but also act as a kind of sponge, absorbing excess moisture and preventing the dough from breaking.

Grocery list:

beef with layers of fat - 800 g;
potatoes - 6 pcs.;
spices (salt, pepper);
onion - 900 g;
tail fat or lard - 250 g;
basil, marjoram, coriander - choose according to preference.

Preparation procedure:

Grind the pre-processed and cooled brisket. Add fat chopped into small cubes. In order to create a tender and juicy filling, it is permissible to add lard (smoked and even salted) to the minced meat.
Remove the skins from the root vegetables. We wash the tubers, blot them with napkins, and chop them in the same form as the meat. Place the pieces in a bowl with the filling.
We peel the onion, chop it into small cubes, knead them a little, and put them in a bowl with food.
Add salt, pepper, aromatic spices, purified water or broth. We knead the minced meat, obtaining a composition of homogeneous consistency.

Manti stuffed with potatoes and meat never “lose” in taste and appetizing qualities.

From pumpkin

Traditionally, Asian dishes involve the presence of minced meat. However, modern oriental cooking allows for certain adjustments. Today, manti with various fillings, including pumpkin, are always popular.

Required components:

onion - 400 g;
zira - 8 g;
lamb fat - 120 g;
beef (pork) pulp - 500 g;
ripe pumpkin - 400 g;
spices, herbs.

Cooking process:

Finely chop the meat, thoroughly washed and dried with paper towels. Don’t forget to lightly freeze it first so that the pieces you make take the shape of identical cubes, and processing the product brings only pleasant emotions. A good mood is very important for the process of obtaining delicious food!
Peel the pumpkin, remove the seeds, finely chop or coarsely grate. To obtain the ideal taste of the dish, we use unsweetened vegetables.
Remove the peel from the onion and chop it into small pieces.
Combine all the prepared products in a bowl, salt and pepper the mixture. Add chopped fat, cumin, mix the minced meat well, pour in the required amount of drinking water.

The prepared pumpkin filling must certainly contain spices, because this fruit itself is somewhat bland. When serving a delicious dish, be sure to flavor it with sour cream sauce.

Minced chicken manti filling

The amazing products of Asian craftsmen delight European lovers of delicious food. Let's try to make luxurious manti from minced chicken.

List of components:

onion - 500 g;
lard (preferably lamb) - 120 g;
poultry fillet - 600 g;
garlic cloves - 3 pcs.;
chicken broth - 120 ml;
salt, pepper, seasonings.

Actions:

We clean the fillet from the films, wash it, blot it with napkins, and cut it into the smallest pieces. Place the mixture in a convenient bowl along with chopped lard.
We peel the onion, chop the vegetable into cubes or small pieces, and send it to the meat.
Add salt, pepper and spices, mix everything thoroughly, adding portions of broth.

Let the aromatic composition settle well in a cool place, after which we use it for its intended purpose.

Cooking from combined minced meat

The presented recipe not only mixed the gastronomic traditions of Eastern and Asian peoples, but also food components. The result of such culinary harmony was the appearance of delicious manti from the combined filling.

Required ingredients:

minced meat (beef and pork) - 500 g;
onion - 600 g;
purified water - up to 130 ml;
potatoes - 2 tubers;
salt, pepper mixture.

Step-by-step preparation:

We clean the root vegetables, wash them, dry them with napkins, and chop them into miniature cubes.
Chop the peeled onion into small thin strips.
We prepare chopped minced meat, consisting of high-quality pulp of two types of meat. Add pieces of root vegetables and processed onions to the resulting composition. Salt and pepper the prepared mass, providing it with the necessary amount of mixtures of peppers, salt and spices.
We knead the minced meat and add portions of cold (ice) water to the mixture.

Do not forget to provide the filling with the required amount of liquid component, without which the manti will lose its culinary charm and unsurpassed taste.

Vegetable filling for manti

A hearty oriental dish can also be vegetarian if you fill the thin dough shell with appetizing sliced vegetables.

Grocery list:

zucchini - 350 g;
fatty pork - 500 g;
onion - 500 g;
lard - 150 g;
spices, coriander.

Cooking technology:

We clean the zucchini from the peel and seeds (if any), grate it coarsely.
We peel the onion and chop it into small strips.
Finely chop the pork, washed and dried with napkins. A good filling option would be a mixed composition with the addition of beef.
Place all the ingredients in a spacious bowl, pepper, salt the food, season with coriander and other desired spices. While kneading the minced meat, add small portions of bottled water. The presented recipe does not require a lot of liquid, since the selected ingredients will provide the composition with the necessary juiciness.

The prepared vegetable filling needs a short break so that all components exchange mutual tastes.

Cabbage recipe

Many recipes contain mixed compositions of vegetable and meat fillings. There are no words - this is an excellent combination of products to obtain tasty and nutritious manti. However, the cabbage filling will make an equally interesting dish.

Required components:

vegetable oil - up to 30 ml;
carrots - 2 pcs.;
onions - 2 pcs.;
fresh cabbage (white or Brussels sprouts) - 450 g;
potato tubers - 4 pcs.;
hops-suneli, salt, pepper.

Algorithm of actions:

So, we clean and wash all the vegetables. Finely chop the onion and grate the carrots.
We remove the cabbage from the top leaves and stalks, finely chop it, knead it lightly with our hands, then combine it with the rest of the vegetables. Season the mixture with salt and pepper and sprinkle with vegetable oil.
There is another option for obtaining a similar filling. Sauté the prepared onion until transparent, add the rest of the vegetables, salt and pepper the ingredients, and simmer with tomato paste until half cooked.

Instead of fresh cabbage, you can use salted or pickled cabbage. The food turns out amazingly delicious!

With added cottage cheese

The fermented milk product goes well with products made from dough. This feature was not lost on Asian chefs, who created recipes for the most delicate manti with the addition of cottage cheese.

List of ingredients:

eggs - 2 pcs.;
ginger root - up to 2 cm;
orange zest - 2 tbsp. l.;
cottage cheese - 800 g;
apples (preferably hard varieties) - 300 g;
regular sugar - 100 g;
ground cinnamon - 10 g.

Cooking sequence:

To make the filling smooth and homogeneous, be sure to grind the fresh cottage cheese through a fine mesh sieve.
Place the resulting mass in a bowl, add peeled and chopped ginger root. Grate the lemon zest here, add white sugar and ground cinnamon.
Peel the apples, remove the cores, chop the fruit into small cubes, and add to the curd mixture. You can use pears, pitted cherries, and other fresh fruits and berries.
For lovers of confectionery flavors, add a pinch of vanillin and beat in an egg. Mix the composition thoroughly.

The dough for the products must already be prepared so that the fragrant curd mass ends up in the appetizing products, and does not become a tasty “prey” for our little sweet tooths.

Unusual filling for fish manti

As we have already noted, the modern recipe for an Asian dish is distinguished by very exotic ingredients. For example, you can prepare a surprisingly tasty fish filling.

Grocery list:

onions - 4 pcs.;
select the amount of soy sauce and pepper according to taste;
sole fillet - 400 g;
greenery;
garlic cloves - 2 pcs.;
juice of ½ lemon.

Preparation procedure:

Defrost a plate of fish fillet, rinse well, and pat dry with towels. Place the product in a bowl, divide into pieces, sprinkle with lemon juice, and put in the refrigerator to marinate for an hour.
Finely chop the processed parts of the fish into cubes, salt and pepper according to your own preferences.
Since sole meat is a fatty product in itself, there is no need to add oil. If we have another type of underwater inhabitants at our disposal, we will certainly supplement the filling composition with the required amount of fat.
Add chopped garlic, diced onion, pepper and soy product to the fish mixture. Salt is also not needed, since this spice is sufficient in Chinese sauce.

Filling manti with fish meat will not only provide an unusual taste to the dish, but will undoubtedly become an original decoration for any holiday meal!

With seafood

This delicious dish can be enjoyed in restaurants serving Chinese cuisine. However, giving yourself the pleasure of enjoying manti with seafood is quite accessible at home.

Required components:

peeled king prawns - 400 g;
onions - 2 pcs.;
pike perch fillet - 600 g;
chili pepper;
ginger root - 9 g;
salt, cilantro.

Cooking:

To obtain tender minced meat, you can use gray crustaceans or buy large specimens - king prawns. The most delicious filling is obtained with the addition of the raw product. However, boiled and frozen representatives of the underwater kingdom are also suitable.
Chop the processed shrimp into small cubes with a knife.
Remove the skin from the fish fillet, remove all the bones, and cut the pike perch into small pieces.
Peel the ginger root and finely grate it. We need a little less than a teaspoon.
Place all the prepared ingredients in a bowl, season with salt, add chopped chili and chopped herbs.

Mix the filling with seafood well and leave in the refrigerator until the manti are formed.

Secrets of how to make manti juicy

Particular pleasure comes from the process of eating aromatic products, when, while tasting the still steaming dish, we feel the juice literally splashing out of it.

How to achieve this result:

Be sure to add drinking water to the minced meat, or even better, crushed ice.
We calculate the amount of onions not in heads of the onion vegetable, but in kilograms, focusing on the weight of the meat component.
A centuries-tested culinary technique for creating a juicy filling is the obligatory placement of interior or fat tail fat into the minced meat.
As we have already noted, we prepare the filling composition by hand. Do not forget that a food processor makes the job easier, but deprives the meat of more than half of the juicy component. As a last resort, we process the product in an electrical appliance using a grid with the largest holes.
Sauerkraut has an extremely juicy effect, especially if pork is present as a meat ingredient. The minced meat turns out surprisingly aromatic and tender.
The piquancy of the dish, as well as its juiciness, is enhanced by the inclusion of green apples in the filling. The prepared mass is provided with additional fruit juice, and at the same time with very interesting flavor shades.
And one more piece of advice - we never add eggs to the minced meat (with some exceptions). This component will make the composition more rigid. We remember that manti are not cutlets.

And one more thing - it is important not only to create the most “moist” environment in the filling, but also to preserve it! And this depends on the quality of the shell (dough) and the correct design of the products.

It is believed that manta rays came to us from China, visiting almost all parts of the world along the way. The national dish of manta is called the people of Azerbaijan, Turkey, Crimea, Uzbekistan, Kyrgyzstan, Kazakhstan, Tatarstan, Bashkortostan, Korea and some other countries associated with Asian cuisine.

Manti Essentials

Dough. The classic dough for manti is unleavened without yeast in water, but it is also prepared in milk, with vegetable oil, eggs and even yeast. The correct, skillfully molded dough is the thinnest, the filling shines through it. Before shaping, the dough must be allowed to rest for 15 minutes, covered with a cloth. Then they are rolled out, stuffed and shaped in different ways.

Fillings. The most diverse, from lamb to potatoes, from camel meat to mushrooms and from shrimp to fruits. By and large, you can wrap anything in the dough, however, there are a number of recipes that are more or less often used when preparing this dish.

First of all, it is meat (lamb with lamb fat, beef, pork) with onions, a mix of meat and fat and vegetables (pumpkin, potatoes), lean manti (pumpkin, fruits, mushrooms).

To create minced meat, no kitchen equipment is ever used - only a knife: the meat is chopped with a knife into small cubes of half a centimeter. The same applies to vegetable components. Before filling the manti, the minced meat must be cooled.

Molding . The main thing in molding is to mold it in such a way that the juice from the manti does not leak out, but remains inside, so classic manti are always airtight, unlike lazy ones, where holes are allowed. Manti are formed into cups, envelopes, like samsa and like khinkali, small dumplings, roses, etc.

Cooking . Unlike dumplings, khinkali and other relatives, manti are steamed, and what you choose to complete the task is completely unimportant. It can also be a classic double pan, in the lower part of which water boils, rising with steam to the upper part, where manti are located on floors (mantushnitsa, mantovarka, mantyshnitsa, mantnitsa). Or an electric steamer, a multicooker that has a steaming tray. In some national recipes, manti are first fried in vegetable oil until golden brown and only then sent to the manti cooker.

Innings . Traditionally, manti is eaten with hands, carefully biting off the edge and drinking the broth, so the manti must be very juicy. By and large, a piece of butter is more than enough, but it is quite possible to prepare a sauce - yogurt, tomato, garlic, sour cream.

Manti classic recipe

Classic recipe for Uzbek manti with lamb. Thin dough, and inside there is a lot of meat juice and an indescribable aroma of spices and onions. The dough is kneaded in water with the addition of an egg, rolls out perfectly and does not tear when modeling.

Total cooking time: 2 hours
Cooking time: 45 minutes
Yield: 25 pieces

Dough ingredients

wheat flour – 450 g + approximately 100 g for dusting
corn flour - 2 tbsp. l. with a high slide
large chicken egg - 1 pc.
cold water – 250 ml
salt – 1 tsp.
vegetable oil – 2 tbsp. l.

Filling ingredients

lamb (shoulder) – 500 g
tail fat or lard – 150 g
onions – 400 g
salt – 0.5 tsp.
ground black pepper – 0.5 tsp.
ground cumin (cumin) – 1 tsp.

How to cook manti with lamb

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First, let's prepare the filling. The most delicious manti is, of course, made from lamb, but if you couldn’t find the meat that suits you, you can also make it from beef with spices. I recommend taking a shoulder blade - it’s especially good if the lamb is fatty, then there is fat on top of the outer side of the shoulder blade; although it’s not fat-tailed, but internal, it will also work and will make the filling juicy.

So, I peeled the top film off the spatula, removed all the fat and set it aside. Then I cut the flesh from the bone, moving the knife along the T-shaped bone. It is most convenient to use a knife with a thin and long blade for this purpose, then the process proceeds quickly and without much effort.

The meat for manti must be cut by hand, otherwise it will not turn out juicy, so we arm ourselves with a sharp knife. I trimmed the meat from films and tendons (they should not be caught under any circumstances), and then cut the lamb into cubes approximately 0.5 cm in size.

I crushed the fat in the same way - it is needed to make the manti juicy. If you couldn’t find a fat tail, but the shoulder blade you came across was completely lean, then you can use lard without the skin. But in this case, the lard should not be chopped, but passed through a meat grinder - it should become paste-like, then it will dissolve faster in the filling, because its melting point is lower than that of fat tail fat.

Peeled the onion and cut into small cubes. It plays a very important role in the filling, saturates it with aroma and juice, so you shouldn’t skimp on the onion. As a rule, it is taken in the ratio: 1 kg of onion - 700 g of lamb and 300 g of fat tail fat.

Combine the meat, fat and onions in a deep bowl. Added salt, pepper and cumin, ground in a mortar. She mixed it thoroughly with her hands, crushing the onion so that it released as much juice as possible. Cover the bowl with cling film and set aside for 20-30 minutes at room temperature so that the meat marinates in the onions and spices.

At the same time, I kneaded the dough for manti. I sifted the flour into a bowl - you will need 450 grams, that is, about 3 cups. If you use only premium flour, the dough will turn out too soft due to the large amount of gluten and will not hold its shape well. To prevent the manti from becoming soggy, you can take some durum flour or add corn flour. I added 2 heaping tablespoons of finely ground cornmeal, it will make the dough denser and stronger.

I collected the sifted flour into a mound and made a hole in the center.

Add salt and egg to a glass of ice water and stir everything until smooth using a fork. And she poured the mixture into the hole in the flour. I also poured a couple of tablespoons of refined vegetable oil into it, which makes the dough more elastic and will prevent it from sticking to the manty.

And transfer it to a countertop or board generously dusted with flour. Knead with your hands. To prevent the dough from tearing when rolling, it must be kneaded for a long time, at least 15-20 minutes, then it will be obedient and pliable. Wrap the bun in cling film and leave to “rest” for half an hour (if the room is cool, you can just leave it on the table, but if it’s hot, it’s better to put it in the refrigerator).

We put water on the manti, let it boil while we do the modeling. The rested dough should become tight and elastic.

Dust the work surface with flour and spread out about a third of the dough. We form a sausage, divide it into fragments approximately 3 cm thick, roll into balls the size of a walnut (weight 30-35 g), flatten with the palm of your hand and roll into a flat cake with a diameter of 10-12 cm. The dough should be rolled out thinly, 1-2 mm thick. Place 1 tablespoon of filling in the center of each piece.

We connect the upper ends. Then we also connect the side ends together to form a kind of envelope. And finally, we fasten the free corners to each other, as if clasping the product in a circle. This is the simplest option on how to sculpt manti. If desired, they can be made more curly, with holes, or shaped into a spikelet or bag.

Before putting the manti in the manty dish, grease them from below with vegetable oil - it will prevent the dough from sticking to the bottom. There must be a distance of at least 1 cm between them so that they do not stick together. Cover with a lid and cook for about 40-45 minutes, depending on the size and thickness of your products. If there is no special manty dish, then you can use a double boiler or multicooker.

Steamed manti should increase in volume by about 2 times, while maintaining its shape. In total I got 25 pieces.

Transfer the hot manti with meat to a warm serving plate, grease the top with a piece of butter and sprinkle with finely chopped parsley or cilantro. Serve hot, with sour cream.

Manti dough recipes

Classic dough for manti

Three components are the best option. The high quality of this version of the dough is achieved through careful and fairly intensive kneading. Some housewives even recommend “beating” the mass to give it additional smoothness and elasticity.

Ingredients:

500 g flour;
250 g water;
1 tsp. salt.

Mix water with salt, add two-thirds of the flour. Stir with a fork. Pour the remaining flour onto the work surface and spread the resulting mass on top of it. Knead a smooth, dense dough, not sticky and pleasant.

Choux pastry for manti

This dough is particularly easy to use. It is so elastic and obedient that it does not require additional flour for shaping products. True, some people find it somewhat “rubbery” in taste, but this is purely a matter of personal preference. Another advantage is that the dough prepared using the choux method does not become soggy during the cooking process, due to which most of the juice is retained inside the manti.

Ingredients:

500 g flour;
250 ml boiling water;
1 tsp. salt;
3 tbsp. l. vegetable oil.

Bring the water to a boil, add salt and vegetable oil. Pour two-thirds of the flour into boiling water and stir quickly and well. Remove from heat, spread the mixture onto the remaining flour and knead into a soft, but not at all sticky, elastic dough.

Dough for manti with milk

Let's be honest - not everyone will be able to tell by taste whether the dough is made with water or milk, but if you are one of the few gourmets who can, you know for sure: this option is softer, more tender, more delicate.

Ingredients:

2 eggs;
0.5 l of milk;
5 glasses of flour;
2/3 tsp. salt.

Mix eggs with milk and salt, add four cups of flour. Mix in a bowl. Pour the remaining flour onto the table and place the dough on top. We carry out further kneading with our hands; if we have time and desire, we lightly beat the dough on the table.

Fillings for manti

By and large, you can wrap anything in dough, and then steam it and call it manti - and you’ll be right: who said that there is no place for improvisation in this genre? Nevertheless, there are a number of recipes that are more or less often used when preparing this dish.

Three rules for a good filling:

Lots of onions. Onions are one of the pillars of the juicy filling for manti, therefore, if the recipe refers to 300-400 g, this is not a typo or an exaggeration - this is really a third part, and often just half of the filling.
Lots of fat. Fat is the second pillar. During the cooking of manti, fat tail or pork fat is rendered, giving its juice to the meat and other components of the filling. You can, of course, wrinkle your nose contemptuously when you mention these components, but if you want to cook truly juicy manti, don’t wrinkle it. Add.
A lot of manual work. A meat grinder makes the life of a modern housewife much easier, however, delicious manti are not her friend at all. The meat should be exclusively diced - minced. “Chewed” using a knife and a meat grinder mesh is not an option, because even at the stage of preparing minced meat, it loses the lion’s share of its juices, turning into a dry, dense substance. It will be edible, no doubt. And maybe even tasty. But not the way it should be.

Lamb – a classic of the genre

This is the basics. The filling that is used when they want authenticity and “correctness”. Due to the specific taste of lamb, it is not so often found on the menu of restaurants or other catering establishments, however, this particular option is considered a classic.

Ingredients:

800 g lamb pulp;
200 g fat tail fat;
500 g onions;
1 full tsp. ground coriander;
salt, pepper to taste.

Cut the meat, fat and onion into small cubes (the smaller the better), add salt, pepper, coriander, a couple of tablespoons of water and mix thoroughly.

Pumpkin filling for manti

A very, very worthy option for lovers of vegetable fillings - thanks to fat tail fat, the pumpkin “plays” with unusual notes, and together the result is a wonderful mass - juicy, satisfying, but not heavy on the stomach.

Ingredients:

800 g peeled pumpkin;
300 g fat tail fat;
400 g onions;
salt, pepper to taste.

Cut the pumpkin into small cubes, and also turn the fat tail fat into slightly smaller cubes. Onion – as fine as possible, mix everything, be sure to add ground black pepper, salt, let stand for 10 minutes, then mix again. The mass is ready for use.

Manti with potatoes

In general, the potatoes themselves in manti... well, are quite ascetic. To make these manti tastier, it is recommended to add at least 30% meat to the filling. However, you can limit yourself to what you have.

Ingredients:

600 g potatoes;
500 g onions;
300 g fat tail fat;
1 tsp. coriander;
salt, pepper to taste.

Peel the potatoes and cut them into small cubes. Chop the onion and fat. Mix, add salt and spices, mix well again.

Manti with chicken

The chicken filling itself comes out quite restrained, if not boring. To avoid slipping into such culinary asceticism, be sure to add a lot of aromatic herbs. Lard or tail fat is a huge bonus if you are comfortable with the idea of mixing such unrelated products.

Ingredients:

500 g chicken fillet;
200 g lard;
400 g onions;
150 g of greens;
salt, pepper to taste.

Cut the meat, lard and onion into cubes, mix with herbs, salt and pepper, add water (at least half a glass) and knead the minced meat intensively.

Mixed minced meat for manti

This is an option for those who love experiments in the kitchen and hate restrictions! It is believed that the best minced meat comes from mixing different types of meat, so make it, get creative and adapt it to your personal taste preferences.

Ingredients:

200 g chicken strength;
300 g beef;
300 g pork;
400 g onions;
300 g lard;
salt, pepper to taste.

Cut the meat and lard into small cubes, mix with chopped onion, add salt, pepper and half a glass of water, mix well.

Mushroom filling for manti

Not for everybody. For a connoisseur. For a gourmet. In general, anyone who is partial to mushrooms will understand and appreciate it.

Ingredients:

800 g champignons;
400 g onions;
100 g butter;
salt, pepper to taste.

Melt the butter in a frying pan and fry the diced onion until golden. Add the chopped champignons and continue frying until the excess liquid evaporates. Add salt and pepper. Ready.

Curd filling for manti

A very original filling for manti is cottage cheese. Rich in taste, with character. In addition, it is healthy and satisfying.

Ingredients:

800 g cottage cheese;
400 g of greens;
4 cloves of garlic;
salt, pepper to taste.

Finely chop the greens, mix with cottage cheese, squeeze out the garlic, add salt and pepper.

Fish filling

Not the most common recipe for filling manti, but lovers of fish dishes will certainly appreciate it.

Ingredients:

1 kg fish fillet;
200 g onions;
100 g butter;
a large bunch of greens (dill, parsley);
salt, black pepper, red pepper to taste.

Cut the fish into small cubes, chop the onion and herbs. Chop the ice cream butter into crumbs. Mix everything, add salt and pepper. This filling should be used immediately for making manti.

Pork is a non-canonical filling for manti

A very, very non-canonical filling for manti, which is, of course, primarily due to the ban on this type of meat in Muslim countries. However, taking into account the fact that manta rays have long ago escaped beyond their original “habitat”, such a filling has appeared, is used and is quite popular.

Ingredients:

600 g pork;
300 g lard;
400 g onions;
salt, pepper to taste.

Cut the meat into small cubes, lard into even smaller cubes. Mix with chopped onion, add salt and pepper, pour in about half a glass of water, mix well.

Cabbage manti filling

The filling has an Asian character, which, in fact, is especially interesting.

Ingredients:

800 g white cabbage;
200 g onion;
300 g minced beef;
salt, pepper to taste.

Finely chop the cabbage, sprinkle generously with salt and mash it thoroughly with your hands so that the juice comes out. Leave for 10-15 minutes, then drain the liquid. Mix cabbage with diced onion and minced meat, add salt and pepper and mix again.

Additional possible additions to the filling for manti: cheese, spinach, cabbage, tomatoes and tomato paste, zucchini, eggplant, garlic, cilantro, mint.

How to sculpt manti - 5 ways

1. Classic: two windows

This is the type of manti molding that we are all accustomed to - standard and classic.

Place the filling in the center of the oval dough piece and fasten the two opposite edges together. Then we lift and secure the remaining two sides to the existing “knot”. After this, we connect the pairs of “tails” formed into a ring.

2. Romantic: roses

Perhaps this is one of the most spectacular ways to serve manti. Advanced chefs do not favor it - it is believed that this “open” type of molding allows most of the juice to evaporate, which must be present in the filling of the right manti, but if you want to surprise guests or impress your girlfriends, you can’t think of a better option.

The dough for manti is rolled out into a rectangular layer and cut into strips approximately 5-6 cm wide (especially beautiful if this is done with a special round knife with a wavy edge). Spread a thin layer of filling along the length of the strips, fold the strips in half lengthwise.

3. Quick: pleated skirt

Place the filling on a round piece of dough in the center, lift the dough on one side, and make a small fold. And then it’s simple: starting to “dance” from this first pinch, the rest of the dough is collected by pleating. Beautiful!

4. Elegant: four petals

Again, a round piece comes onto the scene, on which the filling lies (by the way, you don’t cut it out of the rolled out dough using a mold or an inverted saucer, right? You roll the dough into a “sausage”, cut it into portions and simply roll each of them into circle, right?). Lift two opposite edges of the dough and pin them in the center. Do the same with the other two. Next, carefully insert your fingers into the adjacent “windows” and connect them in pairs with each other. The result is a flower with four petals.

5. Exquisite: Braid

And again - a round base, filling in the center. We wrap a piece of dough (visually imagine a circle with the top cut off - this is what we depict) and begin to alternately fold the side parts with folds inward. The braid is done!

And a few more non-classical variants of manti

Of course, this is not a complete list of what can be called manta rays. There are a lot of variations that don’t seem to fit well into the cooking conditions, but are still included in the family of manti recipes. You've probably heard about khoshan - fried manti with meat. Not steamed, but still manti. Or, for example, you know that to speed up and facilitate the process, some housewives cook manti in a frying pan - and you can’t argue with it, manti! And there are also lean manti, the optimal filling option for which is pumpkin or potato (by the way, to make the lean version taste no worse than the lean version, add spices and heated vegetable oil to the chopped vegetables: soak into the potato or pumpkin cubes (or you can also and the other together), it will give them good flavor shades). And manti made from rice dough, and even yeast dough. In general, you won’t get bored!