A delicious manti recipe. Manty test recipe with photo

Now is a great time when we can choose dishes from various cuisines of the world according to our desire. Many of them have long been loved and quite simple to prepare. Recently I wrote about dumplings, today the turn of manti has come. They have East Asian roots. So, we know the Uzbek and Kazakh versions of recipes. But today we consider not only the well-known beloved manti with minced meat and meat, but also manti with pumpkin and vegetables. Manti differ from dumplings in that they are steamed. While we cook dumplings in boiling water.

Manti: recipe
How to cook manti in a pan

Manti: recipe

The most common recipe for this famous dish is made from meat. They say that with minced meat, mostly beef is used, juicier it turns out, but most of the housewives still use minced meat. For it, you need to grind beef and pork, because without pork, the minced meat is somewhat tougher and not fat at all.

Ingredients:

400 grams of flour
1 egg
200 ml of water

Knead the dough, it may seem tough or harsh to you, but let it lie down for about twenty minutes and it will become soft.

pork and beef 1: 1
Bulb
Pepper and salt
1 egg

Mix all the products in a minced mixture.

The dough has already come, we divide it into two equal parts.

We roll it into a thin layer of 30 centimeters. Cut out the circles, simply circling the glass. Now we put three circles on top of each other.

Spread the filling.

Cover the dough with the edge and pinch it.

Turn off the rose.

It turned out an unusual rose.

Lubricate the cooker and stack the roses.

We put on boiling water for 45 minutes.

Pour the finished product with melted butter and sprinkle with herbs.

How to sculpt manti and cooking recipe with a photo beautifully

You can sculpt manti very beautifully, they can be open and closed, but more often they are not covered up so that the steam comes out.

Today I will give several ways to beautifully sculpt manti.

Ingredients:

500 ml of water
Minced meat 500 gr
3 onions
Sunflower oil
Pepper

The content of beef ¾ and ¼ in the mince is part of the pork, so that the mince is juicy and tasty.

Cut the onion and add to the minced meat, salt and pepper. You need to add 150 grams of water to it.

Because the stuffing for the most part consists of beef, which always asks for some water for juiciness.

We made and removed the dough and it was already rested. Now it's his turn.

Stretch the dough into sausages and cut into pieces.

Roll out the juices, put the stuffing.

Now connect the two edges.

Then we also connect the opposite ends, leaving small spaces so that air comes out.

Now grease the bottom and stack the manti. Cook for 45 minutes.

Step by step recipe with photo manti with pumpkin and minced meat

Pumpkin in minced meat is almost not felt, but makes the dish healthier and juicier. Sometimes potatoes and cabbage are also added to this set, thereby obtaining vegetable manti and reducing the proportion of meat. But today, it is pumpkin that will play an important role in the dish.

Ingredients:

800 g ground beef
250 gr pumpkin
50 g butter
1 onion
2 cups of flour
1 egg

Knead the dough: mix the flour, water, egg and salt. We clean in a warm place for 20 minutes.

Add ground onion and pumpkin to the minced meat, followed by oil.

We form manti and remove it to cook in the mantle for 45 minutes.

Pumpkin Manti Recipe: Fast and Delicious

I have not been treated to manti for a long time, somehow this is a rather rare dish, even dumplings are found on our table more often than they are. But recently I found out that there is manti completely without meat, only from pumpkin. This option is suitable for vegetarians and fasting if you remove the butter. Just for fans of pumpkin manti, we will add oil to get a more delicate and juicy product.

Ingredients:

1 pumpkin
3 onions
100 grams of oil
Sunflower oil for form lubrication

From the pumpkin you need to peel, cut and remove the seeds.

Finely chop the flesh.

Cooking the onion.

Salt and add zira.

Knead the dough in advance. Cut a piece and roll it into a sausage.

Cut into pieces and roll them.

In the middle we spread the pumpkin mass and half a teaspoon of butter.

We connect two opposite edges, then the remaining two. And connect every two edges.

Lubricate the double boiler with oil and stack the manti.

We put the pan in boiling water for 45 minutes.

How to cook manti in a pan

If you cook this dish rarely enough, and therefore there is no desire to buy a double boiler or a mantle cooker for this, you can get by with a saucepan.

For this we need two pots, one of them must be with a thin bottom. Tin aluminum Soviet dishes are great for this.

Pour 1.5 liters of water into a saucepan or a cup with a larger diameter and let it boil.

In a pan with a thin bottom of a smaller diameter, we will put the manti, but having previously lubricated the bottom with vegetable oil.

And close the lid.

Now put the container with manty on a container with boiling water and also cook for 45 minutes.

Manti in a double boiler: a step by step recipe

A double boiler is a technique for more dietary nutrition, but steamed manti are obtained such as traditional ones. The top of the double boiler must be covered with a lid to maintain the steam circuit. Condensation and juice remain on the bottom sheet.

Ingredients:

4 onions
1 kg of minced meat
Salt pepper

For the test:

1 glass of water
2 eggs

Knead the minced meat with chopped onions, salt and pepper.

We prepare the dough: take 2 eggs and flour in a glass of water, how much will take. Half an hour, the dough swells.

A little vegetable oil in the dough to roll better.

We stick as usual, but at the end we pinch the two connected ends to the middle.

We put sheets with manty on boiling water in a double boiler.

Pour water to the maximum.

We put a container for collecting juice.

Lubricate the bottom with oil so that the dough does not stick.

We turn on the timer for 46 minutes.

Manty dough: a classic recipe

Manty dough is also prepared as dumplings, only it is slightly cooler.

For 4 parts of flour we take 1 part of water.

We drive in 1 egg, we can omit this step, but with the egg we get a steeper dough.

We leave the dough so that the gluten is completely dispersed.

We remove it in a bag so that it does not wind.

How to cook tasty and juicy manti - a step by step recipe

I would like not only to eat manti, but also to get a juicy and tasty product so that they are tasty even without sour cream. Therefore, we do not grind beef now, but chop or cut. You can still add some water to the beef, but you can move away from the recipe for this. Here we replace the water with onion juice and vegetable oil.

Ingredients:

700 grams of beef
5 onions
4 tbsp vegetable oil
Dough for manti

Finely chop the beef.

Grind the onions.

Start with salt to mash the onions to get the juice.

We spread the remaining products to this mass and vegetable oil, including, mix.

Roll out the layer and cut into squares.

We spread the meat mixture on them.

We form manti.

We put them in a double boiler for 35-40 minutes.

Now pinch the dough between them.

And turn off the rose.

Mant turns out big and beautiful.

There is also a modeling option such as in the photo.

To do this, we standardly connect the ends.

And then pinch the edges in the center.

So they look raw.

Manti - a delicious meat dish, in shape and content resembling large dumplings. However, instead of conventional boiling in boiling water, manti is traditionally steamed in a mantle. When made correctly, they are incredibly juicy, aromatic and tasty. To get a plentiful amount of “juice”, a lot of onions and a small portion of water are necessarily added to the filling.

Dough for manti can be made on water, milk or kefir. We will focus on the last option. Such a dough turns out to be the most elastic, does not require professional skills from the cook and is as obedient as possible in work. So, we stock up on food and prepare juicy homemade manti - a step-by-step recipe with a photo will be of great help to us!

Ingredients:

For the test:

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

For filling:

minced meat (pork + beef) - about 1 kg;
salt, spices - to taste;
onions - 2-3 large heads;
water - about 1/3 cup (more or less is possible, depends on the juiciness of the stuffing).

For cooking manti:

butter - 30-40 g.

How to cook dough for manti on kefir

Sift a glass of flour through a fine sieve and pour into a deep bowl. Throw salt and drive in a raw egg.
Shake the mixture with a fork and gradually pour in the kefir. Vigorously mix, combining the components and getting rid of flour lumps.
To the resulting adhesive composition, gradually pour the flour. Knead by hand a steep, non-sticky dough (consistency like dumplings). If necessary, increase the dosage of flour.
We give the test half an hour of rest, after which we proceed to sculpt manti. We divide the flour mass into several parts, roll it into thick oblong "plaits." We divide each workpiece into approximately equal-sized pieces (about 2-3 cm long).
Dip each piece in flour and roll out thin cakes. Finely chop the onion with a knife and mix with minced meat. Throw salt, spices and knead the meat mass. To make the filling juicier, add water (the stuffing should turn out soft and juicy, but not liquid). We spread a portion of meat mass (1-2 tbsp.spoons) on the center of the cake. Sometimes, instead of minced meat, the finely chopped pork, beef or lamb pulp is put in the filling, and pumpkin or potato is often added - it's a matter of taste!
We connect the opposite edges of the cake in the center above the filling, pinching the dough firmly with your fingers (on the sides we set the workpiece open). The lateral side of the cake is pulled to the central seam and pinched, forming ears (see photo below).
Similarly we fasten the second side. As a result, we get a quadrangular fully enclosed mant with a filling hidden inside.
Opposite "ears" are fastened together and get the classic shape of manti.
Lubricate the tiers of the pressure cooker with a piece of butter and lay out our semi-finished products. Do not forget to keep a distance so that during cooking the manti does not stick together.
Fill the bottom of the pressure cooker (pan) to half with water and bring to a boil. Immerse tiers with semi-finished products in the pressure cooker and cover the container with a lid. Cooking homemade manti for a couple of 40-45 minutes.
We serve a freshly prepared dish, along with any sauces or just like that, adding fresh herbs.

Homemade manti with meat is ready! Bon Appetit!

Manti recipe

The best recipes for dough for manti, cooked in a bread machine and personally, with photos and videos. A good batter is the first step towards creating a culinary masterpiece.

700 g

30 minutes

179.6 kcal

5/5 (3)

Manti is one of the most favorite dishes of the peoples of Central Asia, Mongolia, Tatarstan, Uzbekistan and Turkey. This is a traditional meat dish, consisting of chopped small pieces of meat in a thin dough, which is usually steamed in a pressure cooker. Uzbek manti is most often prepared from lamb, but no less popular are mixtures of various types of meat and pumpkin. I bring to your attention the recipes of dough for manti in Uzbek, cooked in a bread machine and personally. The dough itself is very easy to prepare, so you can easily figure out these recipes.

Dough recipe for manti on a mineral water in a bread machine

Nowadays, many can afford to buy wonderful inventions that save you time in the kitchen. Juicers, multicookers, blenders, electric meat grinders, bread makers and many other inventions facilitate the preparation of various dishes and become indispensable helpers for any housewife. Of course, if you have a miracle of technology in the form of a bread machine, then making dough for manti becomes the easiest task!

Kitchen appliances: bread machine.

Ingredients

The prepared dough on mineral water is much softer and more elastic. It is these qualities in the dough that are so valuable for the preparation of manti, dumplings, dumplings and other dishes. After all, modeling from dough should become a pleasant and even a little creative activity, and not turn into a routine.

Recipe for delicious custard dough for manti with photo

Choux pastry is the best suited for cooking this dish. All its advantage lies in the fact that it practically does not get sour, which means that it retains very well the liquid inside the manti.

Time for preparing: 20-30 minutes.
Servings Per Container:700-800 g of dough.
Kitchenware: sieve, bowl, wooden spatula.

Ingredients

250 ml of water;
1 teaspoon of salt;

0.5 kilograms of flour;
2 tablespoons of vegetable oil.

Cooking sequence

Mant test video recipe

See the video recipe for making dough for mantas.

Other options

That's all! I wish you only a pleasant pastime while preparing the next dish. Remember that everyone can cook deliciously, the main thing is to treat cooking as a creative process and put all your soul and love into it. And then your loved ones will appreciate your efforts!

Share your thoughts in the comments about the recipes described above, tell us about your experience!

The first manti began to cook the Chinese. True, there they are called wrappers, in Chinese - Bao Tzu. Initially, they were called in the homeland - mantou. From there the inhabitants of Asia took their name.

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

How to cook delicious manti

The only thing common to all of these dishes is the way they cook. Manty is cooked for a couple in a special bowl called a cascan in Asia. In the modern world, various mantovarkas have been invented. They are a multi-level pan with holes for steam. In the lowest section there is water, which, boiling away, forms the steam necessary for the preparation of the dish.

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

Well, those who have the availability of special Chinese dishes for cooking mantas can only be envied. Bamboo sticks are used here as levels for arranging dishes.

As for the preparation of the classic test, it is worth discovering one little secret. To prevent very thin dough from breaking, use two types of wheat flour: grades 1 and 2.

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

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

Ideal is the thickness of the cakes for manti in 1 mm. Therefore, it is very important that the dough is strong enough.

Put the filling on the cakes and pinch the manti. After forming the dish, dip each bag into vegetable oil so that the bottom is wet. And only after that send it to the pressure vessel. Thanks to this trick, manti will not stick to the bottom of the gratings.

Manti recipe: how to sculpt beautifully

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

Manti filling

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

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

Be sure to add slices of fat. This is done in order to make manti more juicy and tasty.

Onion is added onions, chopped into small cubes. It is taken in proportion to meat 1: 2. After all, onions also add incredible juiciness to the dish.

In Asia, slices of any vegetables and necessarily potatoes are also added to minced meat. It absorbs excess juice and does not allow mantas to tear.

Pumpkin is also considered an ideal ingredient. She adds a peculiar taste to meat.

In modern manti add absolutely any fillings. It can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will consider some cooking options for this wonderful dish.

Spices for manti

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

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

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Uzbek Manti - recipe with photo

To prepare the Uzbek manti you will need:

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

The recipe for Uzbek manti:

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

Stir the mixture thoroughly, add salt and pepper. Now do the modeling of mantas. Roll cakes out of balls, place minced meat in the middle of each, and a piece of fat on top.

Stick up the manti, forming balls. Place the manti in the mantle for 30 minutes. Serve sour cream with herbs as a sauce.

Yeast Manti: Pork Recipe

To make Yeast Manty you will need:

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

Recipe for Yeast Manti:

Knead dough from flour for manti, water and yeast. Let him come up once. And you can proceed to butchering.

To prepare the minced meat, finely chop the meat and onions. Mix everything thoroughly. Blind square manti, adding 1 tbsp. l minced meat in each.

Layer the cookers with butter. Cook manti for 40 minutes. As a sauce, you can serve butter by sprinkling manti with chopped herbs.

Manti with potatoes

To prepare manti with potatoes you will need:

For the test: 350 g wheat flour
150 g of water
10 g of vegetable oil
For minced meat: 800 g of potatoes
100 g of lard
4 things. medium onions
salt, ground pepper to taste

The recipe for manti with potatoes:

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

Add chopped lard. Season it all with spices. You can start making mantas.

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

Put them on the grill of the mantle cooker, greased with vegetable oil. Manti should be cooked for 20-30 minutes.

Uzbek manti with pumpkin and meat

Ingredients:

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

Description of the preparation:

The traditional option, how to make manti with pumpkin and Uzbek meat, involves the use of lamb, but fresh meat is not always at hand.

If desired, you can try using beef, for example. You can dream up with spices: use dried herbs, spices and seasonings for meat.

The two main components of the filling are pumpkin and meat. They are best cut into the same size, in small cubes.

Another indispensable ingredient that needs to be used according to the recipe for making manti with pumpkin and Uzbek meat in sufficient quantities is onion. It also needs to be peeled and diced.

Salt the chopped filling, pepper and set aside. The dough is also quite simple: an egg, water, a little salt and sifted flour. Mix everything properly, knead soft dough.

Divide the dough into small pieces, each roll out quite thinly on a floured surface.

Put the filling in the center. Do not regret it: there should be quite a lot of it, then manti with pumpkin and Uzbek-style meat at home will be truly juicy and tasty.

Then carefully glue the two edges first. Then wrap them, give them the necessary shape. Lubricate the tiers of the double boiler with a little vegetable oil.

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

Manty steamed from a ready-made purchase dough

This recipe is the fastest and easiest. Mantas are juicy.

Ingredients:

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

Cooking method:

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

In the middle of the square we spread a tablespoon of minced meat (you can add a small piece of butter), fasten the edges with an envelope, making blind seams. Lubricate the double boiler lattice with oil so that the manti does not stick, cook for 20-25 minutes.

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

Video: how to cook delicious manti on a vegetable pillow without a pressure cooker

How to cook delicious manti

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

Well, those who have the availability of special Chinese dishes for cooking mantas can only be envied. Bamboo sticks are used here as levels for arranging dishes.

As for the preparation of the classic test, it is worth discovering one little secret. To prevent very thin dough from breaking, use two types of wheat flour: grades 1 and 2.

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

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

Ideal is the thickness of the cakes for manti in 1 mm. Therefore, it is very important that the dough is strong enough.

Manti recipe: how to sculpt beautifully

Manti filling

Be sure to add slices of fat. This is done in order to make manti more juicy and tasty.

Onion is added onions, chopped into small cubes. It is taken in proportion to meat 1: 2. After all, onions also add incredible juiciness to the dish.

In Asia, slices of any vegetables and necessarily potatoes are also added to minced meat. It absorbs excess juice and does not allow mantas to tear.

Pumpkin is also considered an ideal ingredient. She adds a peculiar taste to meat.

In modern manti add absolutely any fillings. It can be mushrooms, vegetables, as well as cottage cheese, fruits or seafood. Below we will consider some cooking options for this wonderful dish.

Spices for manti

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

Uzbek Manti - recipe with photo

To prepare the Uzbek manti you will need:

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

The recipe for Uzbek manti:

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

Stir the mixture thoroughly, add salt and pepper. Now do the modeling of mantas. Roll cakes out of balls, place minced meat in the middle of each, and a piece of fat on top.

Stick up the manti, forming balls. Place the manti in the mantle for 30 minutes. Serve sour cream with herbs as a sauce.

Yeast Manti: Pork Recipe

To make Yeast Manty you will need:

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

Recipe for Yeast Manti:

Knead dough from flour for manti, water and yeast. Let him come up once. And you can proceed to butchering.

To prepare the minced meat, finely chop the meat and onions. Mix everything thoroughly. Blind square manti, adding 1 tbsp. l minced meat in each.

Layer the cookers with butter. Cook manti for 40 minutes. As a sauce, you can serve butter by sprinkling manti with chopped herbs.

Manti with potatoes

To prepare manti with potatoes you will need:

For the test: 350 g wheat flour
150 g of water
10 g of vegetable oil
For minced meat: 800 g of potatoes
100 g of lard
4 things. medium onions
salt, ground pepper to taste

The recipe for manti with potatoes:

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

Add chopped lard. Season it all with spices. You can start making mantas.

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

Put them on the grill of the mantle cooker, greased with vegetable oil. Manti should be cooked for 20-30 minutes.

Uzbek manti with pumpkin and meat

Ingredients:

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