How to cook manti tasty and juicy. Manti dough - a classic recipe for the correct base of an Uzbek dish

Today we will cook manti. Manti is a dish of the peoples of Asia. The name comes from Chinese and means “stuffed head”. There is an endless variety of fillings: with pumpkin and potatoes, poultry, lamb with the addition of fat tail... I will teach you how to cook manti with meat.

We love manta rays very much. I rarely cook (it’s still harmful), but when I do, it’s traditionally with meat. To prepare manti you need patience, diligence and a little time. We lived in Uzbekistan, so the recipe, as they say, is authentic and the shape of the manta should be exactly like this.

Manty is a whole series of rules, only by following which can you get the desired result. Under no circumstances should they be boiled in water, only steamed, add twice as much onion to the minced meat as meat (this is the only way to get the expected juiciness), the meat should be fatty.

Regarding meat: of course, the original should contain lamb, but not everyone likes this meat, so you can use the one you prefer. I make it from pork. Manti is cooked in a pressure cooker. Now almost every housewife has a double boiler, so this dish has become more accessible than before.

In Uzbekistan, everyone had mantyshnitsa (that’s what we call mantovarki), because there’s no way to live without manti. When we arrived in Ukraine, there was something to surprise the guests. Nowadays you won’t be surprised by anything, but a good recipe is also difficult to get. I hope this dish will be your secret weapon and pride in the fact that you know how to cook it as it is prepared in the homeland of manti.

Total and active cooking time – 1 hour 30 minutes
Cost – $5
Calorie content per 100 g – 154 kcal
Number of servings – 3 servings

Recipe for manti with meat

Ingredients:

Meat – 300 g(bold)
Onions – 6 pcs. large
Water – 1 tbsp.(cold)
Egg – 1 pc.
Flour – 2 tbsp.
Salt - to taste
Black pepper - to taste

Preparation:

Knead the stiff dough. If there is not enough flour, add. If you have a food processor with a dough attachment or a bread machine, then it is better to knead there. I always use a technique because it is not very convenient to knead with your hands at the initial stage so that all the ingredients come together.

After the dough begins to lag behind the attachment, dust the surface of the wooden board and knead the dough with your hands for a long time and thoroughly (this is an integral part of the process of making manti). Cover the dough so as not to dry out and let it rest.

Let's get to the meat. Chop the meat very finely. It is not advisable to twist through a meat grinder. This way you will crush it and squeeze out all the juice.

Separate part of the dough from the main piece and roll into a thick sausage, about two fingers thick.

Roll each piece into a thin circle. Due to the fact that we kneaded the dough for a long time, it became very elastic and will not tear, no matter how thinly we roll it out.

Place minced meat on a circle, a volume that would fit in a tablespoon. Stir the minced meat constantly because the juice from the onion will drain to the bottom of the bowl.

Pinch the middle. Pinch very carefully so that when cooking the manti do not fall apart and the juice does not spill out.

What kind of dish is this?

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

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

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

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

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

Manti: how to cook

The 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.

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

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

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

Cool the minced meat before wrapping the manti.

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

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

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

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

Classic recipe for manti with meat

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

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

Ingredients:

for test:

Recipe information

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

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

for filling:

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

Preparation step by step:

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

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

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.

Choux pastry recipe for manti

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

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

You will need:

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

How to cook

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

Filling options

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

Minced meat

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

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

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

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

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

Lamb with fat tail

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

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

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

Potato

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

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

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

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

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

Pumpkin

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

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

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

Cabbage

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

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

How to sculpt manti

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

Spectacular manti roses.

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

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

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

From there, roll the product into a loose roll.

Seal its end and turn it down.

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

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

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

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

How and how much to cook

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

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

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

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

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

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

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

Serve delicious

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

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

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

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

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

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

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

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It is believed that manti is a national oriental dish. They are easy to prepare and are used both on holidays and on weekdays. This dish has become popular in all countries, but in order to prepare them correctly, let's talk about the dough.

The process of preparing it is not as complicated as it seems. The most important thing is to know all the secrets, I will write about this below.

Many people believe that the best dough is made from simple ingredients: flour, water, salt. But their opinions are wrong, it’s just that not everyone has tried other recipes, such as with water, milk, with or without eggs. I want to tell you about several wonderful recipes on how to make them. And of course, the most important thing is that the dough does not tear during cooking, and that the manti turns out juicy, with broth inside. So let's get started...

How to properly make dough for manti so that it is soft and does not tear

1. The flour that is kneaded for the dough should be sifted 2 times. It is necessary to sow so that, firstly, it is saturated with oxygen and becomes lush, and secondly, to remove lumps that have been compressed as a result of store transportation.

Let us conclude: that sifting flour is a mandatory procedure that does not require objections.

2. If the dough is too soft, you need to keep it in the cold for about 40 minutes.

3. The dough may turn out too hard, then add a little vegetable oil.

4. Flour varies in stickiness, so the amount of water can vary up or down.

Therefore, it is best to take white flour of the highest grade, it contains a lot of gluten, and because of this the dough is molded well.

5. To prevent the dough from tearing during modeling, we need to make it elastic, and eggs and milk will help us with this.

6. There are recipes that are made without eggs and our product is not dense enough, but to fix this, add a little vegetable oil.

7. If you want the dough to be more pliable in modeling, you can knead it in boiling water.

8. To roll it out as thinly as possible, grease the surface with vegetable oil.

9. When it is ready, try to knead it longer so that the dough acquires an elastic mass.

10. When all procedures are completed, place it in cling film for 30 - 40 minutes.

Recipe for manti dough in Uzbek, the classic way

It’s not for nothing that they say how to make the dough, that’s what the manti will be. I want to offer you an awesome Uzbek recipe.

Ingredients:

Wheat flour – 1 kg.
Water – 2 glasses.
Olive oil – 2 tbsp. spoons.
Salt – 1 teaspoon.
Chicken eggs – 2 pcs.

1. Add salt and olive oil to cold water.

2. Take a deep cup and sow flour there. Make a hole in the middle and beat in the eggs.

3. We begin to pour in water and stir little by little. When the dough thickens, take it in your hands and start kneading.

By the way, if the dough turns out thick, you can add water, and if it’s liquid, add flour. It just all depends on the type of flour; in some places you need a little bit more water.

4. Wrap the dough in cling film and let it stand for 30 minutes.

How to prepare tender dough for manti? At home with milk

A very awesome dough made with milk, you can make delicious manti from it.

Ingredients:

Flour – 1 kg.
egg – 2 pcs.
Milk – 2.5 cups.
Salt – 1 teaspoon.

1. In a deep metal bowl, stir milk, eggs, salt using a mixer.

2. Then, without stopping the mixer, we begin to pour in the flour. It should turn out like a pancake. We'll add the rest of the flour later.

3. Place our cup on the stove and begin to heat over low heat, while not forgetting to stir.

4. When the dough begins to thicken, it means it is ready. Remove from the stove, wait until it cools down, add the remaining flour.

5. Knead until it turns into a soft and tender lump.

6. At room temperature, let the dough stand, wrapped in a bag, for 30 minutes.

Dough for manti: step-by-step recipe for making it with milk and eggs

I offer another recipe using milk, in which you don’t need to heat anything on the stove. Any housewife can handle this option. The dough with this option does not tear during heat treatment and the finished product retains the juices inside.

For this we need:

Flour – 500 gr.
Milk – 200 gr.
Salt – 1 teaspoon.
Vegetable oil – 2 tbsp. spoons.
Eggs – 2 pcs.

1. Stir milk and butter and add salt and eggs. Shake everything well.

2. Sift the flour 2 times and pour in our milk, starting to stir first with a spoon, and when it thickens with your hands

3. Wrap the dough in film and let it rest for 30 minutes. Then you can make manti.

Delicious dough for manti, according to the classic recipe using water without eggs

This recipe is the simplest I know. This dough is suitable for both manti and dumplings; you can even make dumplings from it; in general, it’s universal. If you want to make homemade noodles from it, it will also turn out very tasty.

Ingredients:

Flour – 2 tbsp.
Water – 1 tbsp.
Salt – 1 level teaspoon.

1. Sift the flour and make holes.

2. Add salt to warm water and mix thoroughly until dissolved.

3. Pour the butter into the flour and slowly pour in the water, stirring first with a spoon, then when it thickens with your hands. If the dough is too liquid and sticks to your hands, then add flour, and if it is thick, then add water.

4. When the dough is kneaded, place it under film for 30 minutes. You can prepare the dough and it's ready.

Delicious choux pastry in boiling water

The dough rolls out very easily in boiling water and does not stick to your hands; when you cut it up, you will need much less flour than usual. It is suitable for manti, dumplings and dumplings

Ingredients:

Flour – 500 gr.
Vegetable oil – 1 tbsp. spoon.
Egg – 1 pc.
Boiling water – 1 glass
Salt – 1 teaspoon.

1. Dissolve salt in boiling water.

2. Mix butter with egg.

3. Sift the flour 2 times and add the butter and egg, then pour in boiling water and quickly knead until a thick, dense dough is formed.

First we mix with a blender, then we finish it by hand. Don't be afraid to get burned, by that time it will already be warm

4. Wrap it in a bag and let it sit for 30 minutes.

Classic recipe in a bread machine

There is nothing complicated in this recipe, it’s just that if you have a bread machine you won’t have to knead it by hand, and this makes our work easier. Try it and you won't be disappointed. The dough is suitable for manti, dumplings and dumplings. It turns out soft and elastic.

Ingredients:

Egg – 1 pc.
Milk – 250 ml.
Salt – 1 teaspoon.
Sunflower oil – 1 tbsp. spoon.
Flour – 500 gr.

1. Beat the egg into the bread machine.

2. Pour in the heated milk.

3. Don't forget about salt and sunflower oil.

4. Sift the flour.

5. Select the mode for the test or set it for 14 minutes and knead

Sometimes there is a lot of flour left at the bottom of the bread machine, don’t despair, just add 1 teaspoon more butter.

6. All the dough is ready, put it in a bag for 30 minutes.

Recipe for making dough with mineral water

What is characteristic of this recipe is that the dough turns out elastic, does not require flour when you roll it out and does not stick to the table.

Ingredients:

Flour - 4 cups.
Mineral water – 1 glass.
Egg – 1 pc.
Sunflower oil – 4 tbsp.
Sugar - half a teaspoon.
Salt - half a teaspoon.

1. Mix the egg, sugar, salt, sunflower oil and mineral water well.

Advice: mineral water should be highly carbonated, preferably from a freshly opened bottle, so that there is more gas and you can immediately mix it.

2. Add sifted flour there, stir with a spoon, then when it thickens, knead it with your hands.

Step-by-step recipe for kefir dough

Thanks to kefir, the dough turns out soft and white. They say that you can’t use kefir on dough for manti, don’t believe anyone, try it yourself first. I think you'll like it.

Ingredients:

Flour – 1 kg.
Kefir – 1 glass.
Broth cube – 1 pc.

1. Add salt to the sifted flour.

2. Stirring slowly, pour in kefir. We bring the dough to a cool state.

3. If you need to make the dough thicker, then add flour.

4. We have such a good, soft, elastic piece.

5. Wrap it in film and let it brew for 30 minutes.

6. All the dough is ready, you can make manti.

In each region, manti is prepared in its own way. But while a lot is known about the traditional Slavic dumplings and dumplings, not everyone knows how to cook manti. But this unique type of meat and flour products deserves to be prepared not only in the east.

Asian manti differ from dumplings in their rich variety of fillings and large size.

The volume of manti is related to the content of the filling. Unlike ravioli, dumplings and dumplings, not twisted minced meat is placed in the middle of the dough, but finely chopped meat with onions. Accordingly, a lot of space is needed for such a filling, which leads to the large size of the product.

Anyone who wants to cook manti at home will have no difficulty at all, since this dish among the peoples of the East is usually prepared this way - in the home family circle for home dinners. Over time, with the penetration of eastern culture into the West and gaining popularity in other countries, the preparation of manti became possible on an industrial scale. And when cooking on their own, they increasingly began to make manti in a slow cooker or double boiler.

Classic recipe for dough and manti

Before pampering your pets with manti, you need to start mastering the basics and learn all the intricacies of cooking. Dough for manti is an important and crucial step in creating a dish. After all, an incorrectly prepared dough will ruin the whole job: it will be too thick and will not allow the filling to cook, or it will be too thin and will tear, which will also ruin the dish.

Step-by-step recipe for making unleavened dough

A simple recipe for creating the perfect dough for manti is in many ways similar to the usual unleavened dough for dumplings. But the duration of its kneading and skillful modeling are a distinctive feature of the East.

To properly test for manti you need:

flour - 1 kg;
eggs - 2 pcs.;
water - 2 glasses;
salt - 2 tbsp. spoons.

Step-by-step preparation of dough for manti:

Pour water (1.5 cups) into a bowl, beat in eggs, add salt. The water should be warm, but not hot, otherwise the eggs will curl and the dough will not work out.
Mix all components thoroughly until the salt is completely dissolved.
In a separate deep bowl, sift the flour. The reseeding process will additionally saturate the flour with oxygen, which will have a positive effect on the dough itself.
After making a well in the middle of the flour, pour in the prepared salty mixture.
Gently stir the manti dough. While mixing, gradually add 0.5 cups of the remaining warm water.
Knead the dough in a bowl until all the flour is incorporated into the process. You should get a very thick consistency that will be impossible to turn with a spoon.
Place the dough on a clean table surface and begin kneading it with your hands. To prevent anything from sticking to the table, you need to periodically add flour for better kneading.
The labor-intensive process of working with the dough will take 15-20 minutes. Throughout the entire time, you need to thoroughly knead the dough, pressing it on all sides. This is the only way to achieve the desired thickness and smoothness.
Form the properly prepared dough into a ball. This is done when it no longer sticks to the surface, has become as elastic as possible, but is not yet very steep.
Let the finished dough rest for 30 to 50 minutes. To prevent it from weathering, place the ball in a plastic bag or cover with a slightly damp towel.
Divide the rested dough into 4-6 parts. Roll each piece into a roller and cut into equal pieces.

Proper sculpting and cooking of manti

The manti dough should be smooth and elastic. After all, the final result depends on how it holds the filling with meat juice. Not everyone knows how to sculpt manti correctly. After all, giving them the shape of the usual dumplings or dumplings can simply ruin the dish.

Thinly roll out pieces of dough no thicker than 2 mm. Cut it into large squares of 10 by 10 cm.

The filling is placed in the middle of all squares. For this size of dough you need 1 tbsp. spoon of minced meat.

Now you should make a manti by connecting its 4 corners together.

And then mold the resulting corners again, thereby giving the mantas their shape.

Unfortunately, in order to beautifully sculpt manta rays, you need long training in this matter. But there are different ways to combine the dough, so everyone will find a simple option for themselves. For some, traditional pinching of corners is easier, others will master the “pigtail”, and some will cook lazy manti.

These culinary masterpieces are cooked in special pans - cascans (manto cookers). This is a special device in which products are cooked using rising steam. If you don’t have such a device, you can always cook manti in a regular double boiler.

Before placing the manti in the pan, moisten the bottom with vegetable oil so as not to stick to the bottom. Instead, you can carry out another procedure - grease the grate of the pan. The products are laid out at a distance from each other so that they do not stick together on their sides.

Place all the grates in the cascan. How long to cook manti will depend on the type of kitchen equipment, filling and thickness of the dough. But the average cooking time is 40-45 minutes. The food is served hot, or with fresh herbs.

Secrets of the perfect dough

For a thin dough that will not tear during modeling, it is best to take grade 1 and grade 2 wheat flour, combining them in equal proportions.
For a strong and elastic dough, the proportion of flour to water must always be maintained. To 1 part water, 2 parts flour.
Eggs are an important ingredient for unleavened dough. There should be at least 2 eggs per 1 kg of flour.
The ideal dough roll is 1 mm.

The best recipes for making manti

The main feature of creating the filling is the method of grinding it. Modern housewives are increasingly using meat grinders and blenders, but for a classic dish this is fundamentally wrong.

With meat chopped with a knife, oriental food turns out much tastier.

According to tradition, manti is usually prepared with meat, most often from several meat products: lamb, pork, chicken, beef. A mandatory addition to the meat is a piece of fat tail fat, which makes the dish more tasty and juicy. Also, the juiciness of the mantas is given by onions, which must be present in the minced meat in a ratio of 1 to 2.

Potatoes and pumpkin are common traditional additions to meat. Potatoes absorb excess moisture, preventing the manti from breaking through, and pumpkin adds a unique, unique taste to the dish. In the modern world, manti can be prepared with all sorts of fillings: cottage cheese, mushrooms, fruits.

Recipes for making manti are varied, because... Each nationality prepares them according to its own historical recipes.

In Uzbekistan, this dish is traditionally filled with lamb.

Ingredients for the dough:

flour - 500 gr;
egg - 1 pc.;
water - 120 g;
salt - a pinch.

lamb - 0.5 kg;
tail fat - 50-100 g;
onion - 300 gr;
salt, spices - to taste.

How to cook:

In order for Uzbek-style manti to come out juicy and appetizing, it is better to take meat from the back or thigh of a ram.

You can also use a food processor to knead the dough. Pour all the necessary ingredients into it and mix. The result will be a steep grind, which will still need to be mixed manually. Let the dough rest.

Chop the lamb, tail fat and onion into small cubes. To make fat easier to cut, you need to freeze it a little. Place the meat and onions in one bowl, season with salt and pepper and stir.

Divide the dough into pieces. Roll out each piece very thinly with a rolling pin, and cut into squares or make flat cakes from the resulting layers. Place the minced meat in the middle of each prepared pan and place the fat tail fat on top.

Shape the manti, giving them a rounded shape. Steam the dish for half an hour. When serving, top with sour cream sauce.

Recipe for manti with kava pumpkin

Kava is a pumpkin that is often used as a filling along with meat or as minced meat on its own. Manti with pumpkin turns out juicier, healthier and more original.

But to experience all the luxury of the east, you can cook fried manti - khoshans.

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Ingredients for the dough:

flour - 800 gr;
water - 300 ml;
egg - 1 pc.;
salt - to taste.

pumpkin - 800 gr;
meat - 300 g;
onions - 4 pcs.;
black pepper, salt - to taste.

For frying:

vegetable oil.

How to cook:

Prepare the dough according to the classic recipe with careful kneading. You can replace manual kneading with a food processor. Be sure to let the test rest for 60-90 minutes.

Prepare ingredients for minced meat. Peel a piece of pumpkin, cut into pieces, chop into small cubes. Cut the meat into thin slices and chop. Chop the onion first into half rings and then into cubes. Combine all the products, add spices and salt to them and mix everything thoroughly.

Roll out the dough, giving it any shape, and put filling in each piece. Pinch the edges tightly, making a product of any type.

This recipe for manti with pumpkin is unusual in that the manti are initially fried in vegetable oil and then steamed. Heat the oil in a cauldron and fry the manti in hot fat. Afterwards, let the oil drain a little, and then place the manti in a double boiler until they are fully cooked. This method will allow you to get rid of the harmful substances of frying, but at the same time the taste of the fried product will be present in the dish.

Recipe for manti with minced meat

The classic recipe for manti made from assorted minced meat can be easily replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for filling. And if you don’t have a double boiler, you should cook manti in a slow cooker.

For the test:

flour - 3 cups;
water - 1 glass;
salt - 1 teaspoon.

minced meat - 500 gr;
onions - 3 pcs.;
salt - 1 teaspoon;
salt and spices - to taste;
water - 100 ml.

How to cook:

First, as usual, prepare the dough. You can get away from strict standards and prepare the dough without using eggs, just using water and flour. The dough is kneaded in the traditional way, and it should not be too stiff. Let it sit for 30 minutes.

While the gluten swells, you need to prepare the filling. Place the minced meat in a bowl. Thinly slice the onion into half rings and then chop finely. Mix the minced meat with onions, add spices, salt, and pour in a little water. Mix everything thoroughly until smooth.

Cut the rested dough into equal pieces and roll them into flat cakes. Fill each flatbread with minced meat and form manti, pinching the edges nicely.

Pour 3 cups of water into the multicooker pan and set the “Steam” mode. Coat the grill with oil or fat and place the manti on it so that their sides do not touch. Cook under a closed lid for 35-40 minutes. Serve hot.

How to cook manti with potatoes

Manti with potatoes is one of the varieties of Central Asian dish. An interesting vegetable filling gives the dish an originality, and everyone who tries it gives an ambiguous reaction. Despite the absence of meat, manti comes out in all its glory: with a spicy taste, juicy and with steamed dough.

Departing from the rules for preparing dough, it should be noted that manti with potato filling must be made from anhydrous dough. Then it will turn out denser, which is what is required for this recipe.

Ingredients for the dough:

flour - ¾ cup;
egg - 2 pcs.;
salt - 1 teaspoon;
water - as needed.

potatoes - 4 pcs.;
onion - 2 pcs.;
butter - 100 g;
salt - 1 teaspoon;
ground pepper, cumin - to taste.

Of these products, the output should be about 20 pcs. manta

How to cook:

Beat the eggs with a fork and dissolve the salt in them. Add sifted flour and knead the dough thoroughly. Let it rest under a damp towel for 30-60 minutes.

During this time, you should prepare the filling. For such a vegetable recipe, the main thing is the ratio of onions and potatoes. Onions should always be 1 to 2 in relation to potatoes.

Peel and wash the potato tubers and onions. Cut the tubers into slices. Cut each plate into strips (slices), which are cut into very small cubes.

Chop the onion thinly and finely as well. Chop all vegetables only by hand without using choppers.

Place the onions and potatoes into a bowl. Add salt and 1 pinch of spices. Mix everything well.

Melt the butter in a water bath, and then add it to the minced meat. Mix the filling again so that the butter is evenly distributed.

Divide the ball of rested dough into 4 parts, each of which is rolled into a roller of the same thickness. And cut each roller into 5 parts.

Dip the workpiece in flour and roll it out thinly with a rolling pin, giving it the shape of a flat cake 1-2 mm thick. Place 1 spoon of potato filling on each flatbread.

Make manti in a convenient way. It will be most convenient to combine the dough in the usual way. Connect two opposite edges over the center of the minced meat. Turn the cake over and pinch the remaining edges over the previous pinch. Then connect the midpoints of the remaining two sides of the square. Lastly, pinch the corners of the square remaining on one side in pairs. Make the finished shape slightly oval, slightly flattening it on the sides.

Steam the manti under high boiling water for 30-40 minutes.

How to cook lazy manti in a slow cooker

Often, lack of time does not allow you to fully engage in preparing manti. But you can fully enjoy this oriental dish if you adapt the manti recipe in a slow cooker and prepare a lazy version of the dish that does not require artistic modeling.

flour - 600 gr;
water - 1.5-2 glasses;
egg - 2 pcs.;
salt - to taste.

meat - 500 g;
onions - 3 pcs.;
salt, spices - to taste.

How to cook:

Beat the eggs until foamy with salt. Winnow the flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough sits, prepare the filling.

Since the dish itself is modified, the minced meat can be chopped not by hand, but using a blender. Cut the meat and peeled onion into pieces and place in a blender. Grind the products, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat; to make the dish juicier, you can pour a little warm milk into the minced meat. Mix everything thoroughly.

Roll out the entire piece of dough into an evenly thin layer. Place all the filling on one edge and roll the dough into a roll. Pinch the resulting roll at the edges and place in the slow cooker. Cook for 30-40 minutes.

Serve on a common platter, cutting the roll into slices with a knife.

This Central Asian dish consists of very large dumplings. They are 3-4 times larger than usual semi-finished products. To make the dish truly tasty, first of all you need to properly prepare the manti dough.

Ingredients: 1 tbsp. filtered water, 2.5 tbsp. high-grade flour, a third small. spoons of table salt.

The liquid will be used chilled. Table salt dissolves in it.
Next, you can gradually begin to pour flour into the water, after sifting it through the finest sieve a couple of times.
Mix the ingredients well with a wide spoon. Then you can start kneading by hand. The process must continue for quite a long time so that the dough has time to become saturated with oxygen and become as elastic as possible. Otherwise, the manti will burst during cooking.
Next you need to “forget” about the mass for about half an hour.

All that remains is to form dough pieces for Uzbek manti with the chosen filling.

On kefir

Ingredients: 360 ml medium fat kefir, 620-720 g high-grade flour (as much as the dough will take), 1 tsp. fine salt, table egg.

When starting to prepare the dough for manti, the first thing you need to do is flour. One cup of the product is sifted through the finest sieve from a high distance into a deep container. An egg is broken into the middle of the resulting slide.
First, the ingredients are shaken with a fork, and then cold fermented milk product is poured into them in small portions. You need to actively mix the ingredients in any convenient way to eliminate lumps.
The remaining flour is added to the adhesive composition. Next, mix the non-sticky mass with your hands.

After about half an hour of resting the dough, you can roll it into ropes, cut into thick pieces and shape the products.

Custard on boiling water

Ingredients: 25 ml refined oil, 1 tbsp. filtered water, 8 g fine salt, small egg, 620-640 g high-grade flour.

The egg is beaten with butter and salt. It is advisable that all products are not cold.
Flour is gradually poured into the resulting mixture. The bulk product must first be sifted a couple of times.
When the ingredients are well mixed and without lumps, you can pour freshly boiled water into the container. This also needs to be done gradually.
From all the listed ingredients, choux pastry for manti is mixed, which will not stick to your fingers.

The mass under the cling film will “rest” for about 40-45 minutes.

With milk

Ingredients: half a kilo of high-grade white flour, 1 tbsp. full-fat milk (great if you have homemade milk on hand), 1 tsp. table salt, 2 large spoons of refined oil, 2 tablespoons eggs.

First, milk and vegetable oil are mixed. You can take the olive component. Eggs, lightly beaten with salt, are poured into the resulting mixture.
The flour is first sifted at least 2 times so that it is saturated with oxygen. After this, you can pour the previously obtained milk mixture into it.
First, the future dough is mixed with a spoon, then with your hands.

The mixture will rest in cling film for about half an hour. Next, you can form the products.

Yeast dough recipe

Ingredients: 1.5 tbsp. filtered water, 45 g of live yeast, half a kilo of high-grade flour, small. a spoonful of granulated sugar, 2 large spoons of vegetable oil.

Yeast is diluted according to the directions published on the package. To do this, you need to crumble them, fill them with purified, slightly warmed water, and sprinkle with sugar. Vegetable oil is immediately added to the same mixture. You can add any favorite seasonings to taste. Preferably those that will be combined with the meat used in the filling.
There is no need to leave the yeast. The pre-sifted flour is immediately poured into the mixture. You need to add it in minimal portions.
All that remains is to knead the dough thoroughly at least twice, cover it with a towel made of natural fabric and leave to rise until it has approximately doubled in size.
After this, the mass is kneaded, kneaded again and rolled out.

Typically, a filling is prepared from such dough, which includes minced lamb and a large amount of coarsely chopped onion.

On mineral water

Ingredients: 4 tbsp. pre-sifted high-grade wheat flour, 1 tbsp. carbonated mineral water, large chicken egg, 4 large tablespoons of refined oil, ½ small each. spoons of table salt and granulated sugar.

To properly prepare the dough for manti according to the specified recipe, the first thing you need to do is combine the liquid ingredients - not cold water and oil. The mineral water does not need to be heated; you just need to remove it from the refrigerator in advance. It is advisable that it be highly carbonated from a freshly opened bottle.
Dry ingredients are poured into the resulting mixture, except flour, and an egg is driven in. The ingredients are mixed thoroughly.
Little by little sifted flour is poured into the future dough. When the mass begins to thicken, you can continue kneading not with a spoon, but with your hands.
It is advisable that the dough rest for about half an hour before sculpting the filled pieces.

You can put the bag and put it on the bottom shelf of the refrigerator. If there is no time, then you can immediately make manti from the finished dough.

Dough for manti with sour cream

Ingredients: 3 standard glasses of high-grade flour, 1 glass of highly carbonated mineral water, a table egg, 120 ml of fat sour cream (homemade is best), a pinch of table salt.

It is with mineral water that we can prepare the best dough for manti, which does not tear during the cooking process and tolerates long-term freezing perfectly. And sour cream will help make it even more delicious. It’s great if you can use a homemade product. First of all, sour cream is beaten with eggs.
The mass is salted to taste. The ingredients are mixed again.
A highly carbonated mineral water from a freshly opened bottle is poured into a container with other products.
Gradually flour is poured into the future dough. It is very important to first sift it through the finest sieve 1-2 times. As a last resort, you can use a colander for this purpose.
The kneading should last 12-15 minutes. Even after such a long kneading procedure, the mass will turn out to be quite sticky. But that's okay.
The dough is transferred to an oiled bowl, covered with a lid or a clean towel and left for an hour.
After the specified time, the mass will become tighter and slightly increase in volume.

How to cook in a bread machine?

Ingredients: a very large chicken egg, a cut glass of full-fat cow's milk, a tablespoon of refined butter, half a kilo of high-grade flour, 1 tsp. rock salt.

If you have a bread machine at home, you should definitely use it to prepare various doughs. The device will perform the perfect, correct mixing of all components, which will greatly facilitate the housewife’s work.
First of all, pour a large egg, lightly beaten with a fork, into the bowl of the appliance you are using.
Fat milk is poured on top. You can use both homemade and store-bought. The main thing is to warm up the dairy product a little in advance.
Salt is added to the egg-milk mixture, followed immediately by refined oil.
All that remains is to deal with the flour. It is sifted a couple of times through the finest sieve and poured into the bread machine container with the rest of the products.
You need to select a special mode for kneading the dough and set it for 14 minutes. If after this the housewife notices that there is too much unused flour left at the bottom of the device, you just need to add another small spoonful of vegetable oil to the ingredients.

The resulting dough is transferred to a bag and left to rest for about half an hour.

With egg and vegetable oil

Ingredients: 3 very large chicken eggs, 65-75 ml refined oil, 1.5 tbsp. filtered water, 110 ml of fat milk, salt, a mixture of peppers to taste.

In a spacious metal container, milk and refined oil are first mixed. Liquids should not be cold. Therefore, all products noted in the recipe should be removed from the refrigerator in advance.
Table salt dissolves in water. The resulting liquid, along with the eggs, is sent to the ingredients from the first step.
The components are thoroughly mixed with a wide spoon.
Next, you can start adding wheat flour to the future dough.
When the mass becomes homogeneous and quite dense, it rolls into a ball.

The dough will rest in the refrigerator for about a quarter of an hour.

Secrets of the perfect dough

Experienced chefs note that you should always make the dough for manti yourself. You should not use a ready-made store product. With such a base it is unlikely that you will be able to prepare the perfect dish.

It is very important to roll out the dough as thin as possible. This will make the manti really tender.

To prevent the base from tearing during the rolling process, it is left to rest for at least half an hour in the refrigerator. It’s better to increase this time to an hour.

There is another secret to the ideal dough for the dish under discussion - you need to mix two types of wheat flour at once - first and second grade. They are taken in equal quantities. Experts also advise always maintaining the correct proportions of liquid and dry ingredients - 1 to 2. This will ensure the elasticity of the dough. And, of course, you cannot add more than 2 eggs per 1 kg of finished product.