Delicious and juicy homemade manti. How to cook real manti - recipe with photo

11.02.2024

Not every housewife knows how to knead dough for dough. And in general, little is known about this dish in our country, since it belongs more to Asian cuisine. This dish is also mentioned as a national dish in the cooking of some Siberian peoples. But no matter which nation is credited with the creation of such a tasty and original dish, the first mention of it is noted by the Uzbek people. Manti are often confused with khinkali or dumplings. And this is not accidental, since there are still some similarities between these three dishes, but, nevertheless, they are prepared somewhat differently.

In the article we will look at how to knead the dough for manti, what fillings go with them and what sauces are best served with. We will also try to figure out how manti differ from dumplings and khinkali.

It would seem that it could be easier than kneading the dough, but, unfortunately, many novice cooks, when preparing such a simple dish, make many mistakes during the process of kneading the dough. Therefore, before you start preparing the dish, it is best to learn more about how to knead dough for manti.

What is the difference between manti and dumplings?

Before kneading the dough for manti, let’s try to figure out what their main differences are from dumplings. Then you will be able to avoid the most common mistakes and be as similar to the original as possible.

The meat filling for manti is not passed through a meat grinder, but is chopped with a knife. This allows it to remain juicier.

Unlike dumplings, manti are steamed and are never immersed in boiling water. It is better to cook them in a double boiler. But if it is not there, then you need to put a special grill or sieve on the bottom of the pan with water. And then the dough bags with filling are laid out on it. After all, manta rays in their shape resemble bags. Thanks to this dish, the device at the bottom of the pan in the form of a lattice acquired the name “mantyshnitsy”.

Manti are eaten by hand, so that the juice does not flow out of them when pierced with a fork, but goes straight into the mouth.

The difference between manti and khinkali

The main difference between these two dishes is noticeable to the naked eye - the shape. Manti are wrapped in an envelope with the top slightly open. Khinkali, in turn, is shaped like small tight bags.

Another difference is the minced meat. For manti, lamb or beef is often used. Khinkali also contains pork or beef. Also, in some cases, chicken fat may be added. As noted above, minced manti is chopped with a knife. For khinkali, it is ground in a meat grinder. If in the first case only coarsely chopped onions and salt are added to the filling so as not to interrupt the taste of the meat, then in the second they add a large amount of spices and herbs.

When answering the question of how to knead dough for manti, you must remember that it should be tight and fresh. It is also customary to add an egg to it. In some regions, the dough is prepared with the addition of yeast. kneads fresh, but not tight. And no egg is added to it.

The cooking process for both dishes is also different. As already noted, it is customary to steam manti. Khinkali is cooked in a saucepan or deep frying pan.

Another difference is that khinkali is a dish of Caucasian cuisine, manti is Asian. The dough tail from khinkali is not eaten. It is necessary to make it more convenient to take them with your hands. Manti are eaten completely.

As we have already found out, manti is made from unleavened dough. Many housewives add an egg to the dough to make it stick together better. But the classic recipe only includes flour, salt and water. It is also important to remember that the water should be cold. Then the dough will turn out tight.

Preparing the dough

When answering the question of how to properly knead dough for manti, remember that maintaining proportions is of great importance. Or rather, this is the basis for success in preparing good dough. In our case, the winning proportion is the ratio of water and flour 1:2.

So, we will need:

two glasses of sifted wheat flour;
one glass of purified cold water;
one chicken egg;
half a teaspoon of salt.

The manti dough is rolled out to 2 mm thick.

How to properly knead dough for manti with photo

To make the manti dough airy, it must be sifted through a fine sieve, thus saturating it with oxygen.

Pour flour onto the prepared surface. To prevent excess debris from getting into the dough, the surface must be covered with parchment paper. Make a funnel in the flour with your palm and beat the egg into it and pour in water, but not all of it.

To prevent the entire contents of the well from spreading, you need to knead the dough from the edges to the middle, gradually adding the remaining water. If necessary (if the dough turns out liquid), add more flour.

The dough should be tight, but at the same time elastic. Make a kind of ball out of the dough and cover with a towel, leave for a while. This is done so that the dough “rests” a little.

Often half an hour is enough for the proteins that make up the dough to swell, and it, in turn, will become more elastic and will not tear during cooking.

So, having looked at how to knead dough for manti (“classic” recipe), we can say that it is not so difficult to do, the main thing is to adhere to the kneading technology. If this is followed in full, the dough for manti will turn out elastic and will not tear when rolled out.

Having rolled out the dough thinly, all that remains is to cut it into squares of the same shape or familiar circles.

Cooking manti

After the dough has “rested”, roll it out thinly to the shape we need. Let's start preparing the minced meat. It's best to use lamb for this, but if you can't find it, feel free to substitute it with beef. Do not use pork under any circumstances, otherwise it will no longer be manti, but rather khinkali or dumplings.

Ingredients for minced meat:

one kilogram of meat;
half a kilogram of onions;
a couple of teaspoons of salt.

Chop the meat with a knife into pieces of at least one centimeter. Finely chop the onion. Mix the ingredients well and add salt to them. To make the minced meat as juicy as possible, you can add one glass of cooked meat broth to it.

After the minced meat is ready, we begin to form the manti. Place about one tablespoon of minced meat on the prepared dough. Now it is important to properly fasten the dough so that it does not fall apart during the cooking process. First you need to fasten the edges so that you get envelopes. Next, the edges of the open segments must be leaned against each other. All meat envelopes are ready.

How to knead dough for manti in a bread machine

Preparing dough for manti is not so easy. Despite the fact that its preparation requires a minimum set of ingredients, not every housewife can knead it, as this is a rather labor-intensive process.

But in the age of technology, a bread machine can make the task easier. The dough prepared with its help will be moderately hard and quite elastic. To knead it, we need three glasses of sifted flour, one chicken egg, a glass of kefir, salt, and vegetable oil.

Method for preparing dough in a bread machine

In this case, the main thing is to maintain proportions, and the machine will do everything on its own. Beat an egg into a separate container and add kefir to it. Mix well. You can do this with a whisk. After this, pour the mixture into the bread maker bowl. Add salt, vegetable oil and add flour.

Set the program you need and wait for the dough to knead. When the machine has completed its task, take out the finished dough and leave it covered for half an hour to “rest.” After this, you can start preparing manti.

Features of preparing the filling for manti

Having figured out how to properly knead the dough for manti, let’s look at the features of preparing minced meat. In the homeland of this dish, it is customary to prepare minced lamb, goat or horse meat, and in some cases, camel meat. But since such meat is quite difficult to get in our latitudes, you can use beef.

To make the minced meat juicy, fat tail fat or fat is added to it. In the absence of both, you can put a small piece of butter in each manti. Here's how to knead the dough for manti, the recipe contains butter and several ingredients that give the filling juiciness.

Onions must be added to the minced manti. It gives it juiciness and also makes its taste more piquant. Most often it is mixed with meat in a 1:2 ratio.

Sauces for manti

If it is not recommended to put a large amount of spices into the minced manti, then there are no restrictions when it comes to sauces. This can be a classic sauce based on mayonnaise, sour cream and garlic, or ketchup or adjika. In addition to well-known sauces, you can add lesser-known, but very tasty sauces.

Almaty Satan sauce

It is prepared using vegetable oil, which is heated in a frying pan until smoke appears. After this, one tablespoon of tomato paste is added to it. Turn off the stove and add a little red pepper and garlic squeezed through a garlic press. Mix all the contents, pour into a glass container and let the sauce brew for 15 minutes.

Sour cream garlic sauce

To prepare it, finely chop five cloves of garlic. This is important; you must not put the garlic through a garlic press. The garlic pieces should be felt. Separately chop the dill and green onions. Sprinkle the greens with your favorite spices. In this case, suneli hops are suitable.

After that, mix all the ingredients and pour a glass of sour cream. The sauce should sit for at least 15 minutes.

How to eat manti correctly

Having studied how to properly knead dough for manti according to the classic recipe, the peculiarities of preparing minced meat and sauces, we will understand the question of how to properly eat this Asian dish.

If in the case of dumplings it is enough to prick each one on a fork, dip in the sauce and eat, and khinkali can be taken with your hands and also dipped into the sauce, then the case with manti looks a little different.

So that the juice from the manti does not leak out, and the sauce is felt inside each manti. They must first be bitten, then put into the manti sauce with a spoon and then finished, enjoying the fullness of the taste of the dish.

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.

Pumpkin filling is finely chopped pumpkin (300 g), one finely chopped onion, a pinch of salt and ground pepper. That's it, the filling is ready. For lean manti, you don’t need to add anything else.

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.

Step 1: prepare the dough.

Manti is a traditional dish of the peoples of Central Asia, it has a great history and thousands of names, khoshan, jusai-manta, kava-manta, yenik-manta, mantou and these are just a few variations. First you need to prepare the dough. Using a fine mesh sieve, sift the required amount of wheat flour into a deep bowl and add 1 teaspoon of salt to it. Then mix these ingredients with a tablespoon until smooth.

Turn the stove on to medium level and place a saucepan on it with the required amount of clean distilled water. Heat the liquid to 30 - 35 degrees and pour into a measuring cup to make sure that there is enough water left to prepare the dough. Then, with a clean hand, make a well in the middle of the dry ingredients and pour warm water into it.

Now add a shelled chicken egg into the bowl and start kneading the dough using a tablespoon. When it becomes difficult for you to mix, continue kneading with your hands.

Knead the dough well as for dumplings or dumplings, give this process at least 10 minutes. Cover the finished dough with plastic wrap and let it rest for 15 – 20 minutes. Ideally, the dough should not be too soft or too dense.

Step 2: prepare the meat.

Rinse beef or lamb tenderloin under running water and pat dry with paper kitchen towels. Then place the meat on a cutting board, remove the chaff and small bones, if any. Then cut it into layers no more than 2 millimeters thick.

Then cut the layers into thin strips.

Then chop the straw into small cubes, the smaller the better. Place the slices in a deep bowl.

Step 3: prepare onions and potatoes.

Peel the potatoes and carrots, rinse under running water and dry with paper towels. Place the peeled vegetables one at a time on a cutting board and chop. To begin, chop the onion into small cubes.

Then chop the onion cubes into smaller pieces with a knife.

Do the same with potatoes. Then throw the chopped vegetables into the bowl with the shredded meat.

Step 4: prepare the minced meat.

Add half a teaspoon of ground black pepper to the bowl with the chopped ingredients.

One teaspoon of ground cumin.

One teaspoon of salt.

And 2 tablespoons of olive or vegetable oil.

Crush the top layer of onions and potatoes with your hands so that the vegetables become softer and release their juice.

Then mix the minced meat with clean hands until smooth. Separate a small amount of minced meat from the total mass and place it in a separate bowl.

Cover the container with the rest of the minced meat with plastic wrap and place in the refrigerator. Let the filling brew.

Step 5: Prepare the steamer and roll out the dough.

Pour regular running water into the lower part of the steamer and place it on the stove, turned on to medium level. Grease the remaining compartments of the steamer with a small amount of vegetable oil. Take the rested dough, place it on the kitchen table, previously sprinkled with sifted wheat flour, and roll it out into a thick layer. up to 2 - 3 millimeters.

Once the dough is ready, roll it around a rolling pin.

And using a zigzag technique, fold the dough sheet onto one parallel line so that its perpendicular length is 8 centimeters.

Then, using a sharp knife, cut the dough into squares, they should be approximately 8 by 8 centimeters in size.

You should end up with a lot of dough squares.

Place them on a kitchen table sprinkled with wheat flour in rows.

Step 6: form the manti.

Now place 2 tablespoons of meat filling on each piece of dough.

Take two opposite ends of the square and form them with clean fingers.

Then do the same with the other 2 ends of the square.

Now connect the opposite corners to each other, blind, and now your flour product is almost ready. Lightly press it on the sides with the palms of your hands, thus giving your masterpiece an oval shape.

Prepare the remaining manti in the same way, periodically removing another portion of minced meat from the refrigerator. It is advisable to prepare this dish with the whole family, as this type of dough dries out quite quickly.

Step 7: steam the manti.

While you were forming the manti, the water in the lower compartment of the steamer began to boil.

Therefore, quickly, before the dough has dried at all, place the manti in the compartments greased with vegetable oil at a short distance from each other, it’s quite enough 1 – 1.5 centimeters.

Place all the compartments with manta rays on the bottom compartment in which the water is boiling, and set the timer for 45 minutes.

After the required time has passed, turn off the stove, remove the compartments with manti, helping yourself with a kitchen towel, and place them on the kitchen table.

Using a kitchen spatula, place the finished manti on plates, sprinkle with ground black pepper and taste ahead.

Step 8: serve the correct manti.

Correct manti is served hot, placed in portions on a large flat plate. You can serve this dish with fresh or pickled vegetable slices as a side dish. This meat dish is pleasant to savor with semi-sweet or sweet red wine, but for children it is preferable to serve pomegranate or apple juice with manti. The right manti will bring you a lot of pleasure, satiety and pleasure! Enjoy! Bon appetit!

- – If you prepare manti yourself, immediately after cutting the dough into squares, it is better to separate a small part from the total mass and make manti from flour squares. During modeling, it is preferable to cover the rest of the dough with plastic cling film so that the dough does not dry out.

- – In addition to ground black pepper, you can add white ground pepper and allspice to the filling.

- – Potatoes can be added to the filling as desired; they are mainly added to soften the taste of the meat.

- – Instead of beef or lamb tenderloin, you can use the neck, shoulder or loin.

- – In order for the meat to be cut better, you can freeze it in the freezer for 20 - 30 minutes.

- – Don’t forget that there should be separate cutting boards and knives for raw vegetables, raw meat and dough!

- – If you have any leftover manti after the meal, place them in a plastic container with a tight lid and store them in the refrigerator for no more than 2 days.

- – If you decide not to cook all the manti, the raw product can be placed on a baking sheet covered with plastic wrap, frozen, then transferred to a plastic bag and stored in the refrigerator, using as needed. Raw manti can be stored in the freezer for up to a month.

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

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

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

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

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

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

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

To ensure that the finished manti can be easily removed and does not fall apart, clean and dry levels of the manti cooker are lubricated with sunflower oil. When cooked, the manti will increase in size. Therefore, the distance between them is left sufficient so that the mantas do not stick together. 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 for 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.

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 a kind of snail shape 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 steps. The tastiest thing is to make such manti at home; minced manti also needs to be prepared with your own hands: this is how it turns out tastiest. For the vegetable component, we will use the standard combination of onions and carrots, but you can add your favorite ingredients to them, as well as a wide variety of herbs and spices.

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

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

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

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

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

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

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

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

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

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

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

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

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

For the test

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

For minced meat

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

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

add 1 teaspoon salt

and 1 tablespoon of vegetable oil.

I beat it all well with a fork.

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

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

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

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

I cut a small piece of lard into small cubes.

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

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

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

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

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

We repeat the entire procedure with the second half of the dough, the first stripes 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.

Manta rays are known all over the world. Why gourmets and lovers of simple food liked it so much can only be understood by trying it. The main thing is that the manti be real, that very unique, authentic, incomparable... This is exactly the kind of dish you can prepare, based on the step-by-step guide. Finally, all the secrets of the chef's art are revealed: from kneading dough to the riddle of how to wrap manti.

Components of success

As it should be in every magical task, in order to prepare manti with brilliant results, you need to meet three conditions:

Quality products.
Sharp knife.
Good mood.

for manti

The recipe for its preparation is elementary simple, like all great works. There is nothing in it except flour, a pinch of salt and water.

The ratio is approximately this: half a glass of water per 500 grams of flour. It is impossible to give exact proportions, because the volume of the product will vary depending on the quality of the flour and even the temperature of the water. You may have heard the expression: “How long will the dough take?” It just means that the dough needs to be kneaded thoroughly, stirring in flour in portions, until the dough stops sticking to your hands, and itself becomes smooth, elastic and pleasant to the touch.

At this moment you should not roll it out. Set aside this recipe calls for. And no less than 20 minutes. Time is necessary for the dough to finally “set” and acquire elasticity.

You can prepare the dough differently for the one offered to your attention, which is far from the only one. Moreover, there are many of them. There is no doubt that once you try manti, you will make it again and again. Change the recipe for dough and fillings until you get your favorite result.

Butter dough

Sift a kilogram of flour onto the table, add a teaspoon of salt. Make a “crater” in the center of the flour slide, pour one egg and three tablespoons of vegetable oil into it (you can do without it). Mix.

As you knead the dough, add room temperature milk in portions, about one tablespoon at a time. You may need about half a glass in total.

The butter dough needs much more time to rise - up to one hour. Wrap it in cling film and send it to rest.

A very tasty and beautiful dough is made using just yolks. For half a kilo of flour you will need from 6 to 10 yolks. The quantity depends on their size.

The method of preparing the dough will not affect how to wrap the manti.

Advice! The dough can also be made in a food processor. This greatly simplifies the task and provides an opportunity for creative experiments. For example, add chopped spinach to the dough. In this case, it will acquire a pleasant greenish tint and additional taste.

The dough in the food processor is considered ready when it comes together into a single lump. Don't miss this moment. Over stirring will ruin everything.

Filling

While the dough is being laid out, it's time to make the filling. Minced meat can be anything, even vegetarian, that is, exclusively vegetable. Very tasty manti stuffed with cheese and boiled eggs (grate on a coarse grater and mix). But still, real manti are stuffed with lamb. But not in a meat grinder, but with a sharp knife, finely chopped!

Chop about 800 grams of lamb and 200 g of chicken fat. This fat is very soft and will completely dissolve during cooking, making the minced meat unusually juicy. For the same purpose, add 400 grams of onions, cut into thin half rings. Salt and pepper to taste and pour in a couple of tablespoons of oil. You can add a glass of pumpkin, cut into small cubes, to the minced meat. Of course, not everyone loves it, but there are no true manti without pumpkin. It unusually refreshes the taste and makes it richer.

On a note. Only in minced lamb, beef, chicken or a mixture of them should you add interior or this component is not added to the pork filling.

Mantovarka

All the ingredients are ready, which means it’s time to put the manti-kaskan on the fire. Don't be upset if you don't have such utensils. A regular steamer will replace it. Fill the pan three-quarters full with water and place it on the stove. Let the water boil...

How to wrap manti correctly

Now you know the traditional Uzbek way of wrapping manti.

Grease the grated bottom of the steamer with vegetable oil. Before putting the manti into the pan, their side surfaces also need to be greased with oil. This is where you need a bowl with vegetable fat. Dip the mantu and place in a double boiler.

Place the manti at some distance from each other so that they do not stick together.
Cover the pan with a lid. After 45 minutes the manti are ready.

Variation No. 1

If you are surprised by what manta rays look like, it means that you got an idea of them in public catering places. Because they serve manti of a different shape. This does not mean that they are “wrong”. It’s just that when things get underway, there’s no way to mold a complex figure out of dough. Perhaps your loved ones loved the Uzbek dish so much that it is “vitally” important for you to know how to wrap manti in a “bag”:

Place the filling in the center of the mug:

Raise one edge and make the first fold:

Use the thumb and index finger of your left hand to hold the dough, and with your right hand add new folds until you get a nice “bag”.

“Pinch” the dough on two opposite sides.

Start forming beautiful pleats from the center pin point outward.

You should get about three folds on each side, six in total.

Please note that the beautiful grooves are located on only one side. So, probably, now the question of how to wrap manti (there were enough photographs and theory!) should not arise. This is a matter of aesthetic taste, which is also not disputed. You can make three folds on different sides or come up with your own version.