How to sculpt manti correctly and beautifully: a step-by-step guide, different sculpting methods, photos, videos. Manty: modeling with a rose, a pigtail, round, triangular, from squares, a fish? How classic, Uzbek and Uyghur manti are molded: instructions, tips, photos, in

Those who love asian food can give themselves gastronomic pleasure various types delicious manti. This dish is made from dough, and the filling for it is meat.

You can achieve the delicious taste of manti by preparing them according to recipes proposed by professional chefs.

This article presents the most best recipes: you will learn how to sculpt beautiful and delicious manti at home, with fillings from various ingredients.

All recipes are supplemented with colorful photos - it remains only to choose a recipe and please loved ones with a simple but satisfying dish.

Manti - step by step recipe with photo

Simple classic recipe

To create a dough according to a traditional classic recipe, you will need:

• 1 testicle;
• 700 gr. flour;
• 250 ml of heated water;
• salt.

Filling ingredients:

• 2 kg of veal;
• 4 bulbs;
• 1 potato;
• 2 tbsp. tablespoons of olive oil;
• salt;
• 0.5 tsp ground black pepper.

In a separate bowl, mix flour with salt, add water and egg and knead the dough. After 5-7 minutes, place it in cellophane and set aside for 15 minutes.

In this way they prepare the most delicious dough for oriental manti - this recipe is correct, tested many times and used by many housewives.

Now you need to chop the meat. The most convenient option is to make minced meat out of it by twisting it in a meat grinder.

Combine minced meat with finely chopped onions and potatoes.

From the dough, make thin plates of a rectangular configuration - and put a tablespoon in each hearty stuffing from meat. Pinch the corners of the manti and place them in the oven, on the stove in a container filled with water, or in a double boiler.

On a note! This dish can also be made steam bath: in this case, it will also turn out to be beneficial to health.

The cooking process will take about 45 minutes. Then you can put the manti on a dish, pour sour cream and decorate with chopped herbs.

Watch a tutorial video on how easy it is to cook oriental manti at home - it's time for you to master the art of sculpting beautiful manti:

Uzbek recipe

Manty made according to the Uzbek recipe is very popular.

List of products for dough and filling:

• 300 gr. flour;
• 100 ml of water;
• 1 testicle;
• 0.5 kg of lamb (the fatter the better);
• 0.5 kg of onion;
• salt with spices.

On a note! The spice ziru will help to give the dish exquisite flavor notes, but other seasonings for meat can also be used.

We will learn how to make Uzbek manti step by step with your own hands:

1. We are preparing the stuffing. Remove excess fat from meat and cut into small cubes.
2. Finely chop the fat and place it in another bowl.
3. Peel the onion and chop large pieces. Salt it, add spices.
4. Combine onion with meat and fat. Stir the filling.

Preparing the dough:

Pour the finished manti with sour cream or mayonnaise sauce and you can serve.

Quick "lazy" recipe - no less tasty

Consider another way to create manti with your own hands. Its advantage is that it is prepared simply and quickly.

You will need:

• 0.5 kg of meat;
• 400 gr. potatoes;
• 0.5 kg of flour;
• bulb;
• testicle;
• 100 gr. fat;
• salt;
• ground pepper;
• vegetable oil;
• water.

Step by step process of making lazy manti:

1. Knead the dough based on flour, egg and water, salt it. Having formed a compacted and elastic workpiece, set it aside.
2. Chop the onion into cubes, and the potatoes into small sticks. Finely chop the meat fat.
3. Prepare the filling from the listed ingredients. If it turns out liquid, add flour.
4. Add seasonings and stir again.
5. Make a round piece of dough and grease it with oil.
6. Spread the filling, distributing it evenly over the surface of the dough. Leave some room around the edges to roll the dough into a roll.
7. Lubricate the inside of the steamer with oil and bake the manti for 40 minutes.

Cut the finished dish and pour over sour cream - and you can taste it!

with pumpkin

The traditional filling for manti is meat, but they can be cooked with more original content, for example, with pumpkin in combination with minced meat.

Here the right recipe test for manti. For its manufacture you will need:

• 450 kg of premium flour;
• testicle;
• 0.5 teaspoon of salt;
• 200 ml of water.

For filling:

• 400 gr. pumpkins;
• 400 gr. meat;
• 2 onions;
• ground pepper;
• salt;
• vinegar (tablespoon);
• 2 tablespoons plums. oils.

Oriental manti sauce with original pumpkin filling is prepared from two tomatoes, garlic cloves, salt and pepper, granulated sugar and a tablespoon of sunflower oil.

This sauce gives the dish more refined taste. Even the most fastidious guests in terms of food will appreciate such a meal.

In a hill of flour, make a recess and drive an egg into it, salt and pour in the heated water. The dough should be kneaded thoroughly, and then set aside for an hour.

Chop the pumpkin, meat and onion into cubes (turn one into a puree using a blender). To improve its taste, pumpkin should be salted, seasoned with pepper and vinegar. Mix the onion with the meat, pepper this mass and pour in the second part of the vinegar. After that, all components are mixed.

Form circles from the dough, put the filling in the center and wrap. Use a steamer to cook the dish. Do not forget to decorate the manti and pour sour cream over them. Serve hot and delight loved ones with a delicious dish Asian cuisine.

Cooking manti with pumpkin filling It won’t take much time, but you can learn how to cope with this culinary task from the following video:

With potato

You will need:

• 0.5 kg of minced meat;
• 2-4 potatoes;
• 2 testicles;
• 250 ml of water;
• salt;
• ground pepper;
• 600 gr. flour;
• 2 medium onions;
• 100 ml vegetable oil.

A simple step-by-step dough recipe for manti with meat:

1. Knead a tight dough. To do this, mix flour with eggs, water and vegetable oil.
2. We make minced meat - mix the meat with diced potatoes and finely chopped onions, salt and pepper. To make the meat more juicy, you can add a small amount of water.
3. From the dough we form layers of a rounded shape about 12 cm in size. Fill them with stuffing and wrap them.

The duration of the manufacture of manti according to this recipe is 50 minutes.

Dough for manti in a bread machine

Very tasty are the manti from the dough made with the help of a bread machine. The device, designed for baking bread, makes it possible to quickly prepare an elastic dough. Manti from such a test have an excellent taste.

What do you need to create dough for manti using a bread machine? List of ingredients:

• 750 gr. flour;
• 250 ml of water;
• testicle;
• a spoonful of salt and the same amount vegetable oil.

Beat the egg with water, pour the flour into the resulting mixture (be sure to sift it), pour in the oil, salt. Bake in a bread maker by setting the dough kneading program for homemade dumplings or pizza.

Fill the finished dough with the filling. Use minced meat as a filler: it is prepared according to traditional recipe, you can also use a ready-made store product.

If you have no experience in making manti, and you decide to make this dish for the first time, watch a video that teaches you the intricacies of its preparation:

It will take about 40 minutes to cook manti according to this recipe.

Mineral water dough

Dough for oriental manti can be made not only on ordinary water, but also on the mineral. Several useful tips help you in this matter. In addition to 250 ml of mineral water, you will need 1 kg of flour, 0.5 teaspoon of granulated sugar, 4 tablespoons of vegetable oil and a pinch of salt.

Combine all ingredients except flour. It must be passed through a sieve so that there are no lumps, and mixed in parts, pouring in a little bit - thanks to this, the dough will have an optimal consistency.

After the dough becomes elastic and becomes dense, put it in heat for 1 hour.

Shape the dough into a sausage by cutting it into small pieces. They should be rolled into cakes and filled with stuffing.

The next steps are standard: sculpt the manti and cook them with a double boiler.

It's simple: even an inexperienced cook, following the instructions of professional chefs described in this article, will be able to make manti with their own hands.

Dough without eggs

It is not necessary to lay eggs in the dough for oriental manti, you can do without this component. Such a simple dough can be prepared by people suffering from high cholesterol levels (in eggs, especially in yolks, there is quite a lot of it). And, if we're talking about diet food, then the stuffing for manti can be made not from minced lamb or beef, and, for example, from a rabbit.

But back to the dough - how to knead it without eggs? You will need:

• 700 gr. flour;
• 2 tbsp. spoons of water;
• salt.

Sift the flour through a sieve and make a depression in the middle of the hill, pour some water into it and salt it.

Important! Water for making dough should be room temperature, no more than 40 degrees.

After kneading, gradually increase the volume of water. Knead the dough from the edges to the middle. After that, roll up the ball, wrap it with a towel and leave for 30 minutes. After the specified time, roll it into a layer about 3 mm thick.

Cut the dough into small squares and fill them with minced meat, mold the manti. Cover the sticky manti with a napkin - this will make them tastier and softer.

For cooking, use a slow cooker. Cooking time is about 40 minutes.

For making this a simple dish exists special device- a pressure cooker, but not everyone has it, so you can use a regular slow cooker: taste qualities manti will not suffer from this.

Rose manti

Manti can be made not only tasty, but also very beautiful. It is quite possible to create a real culinary masterpiece with your own hands. This recipe will allow you to make manti in the form of graceful roses.

Test Ingredients:

• 750 gr. flour (and a little more for sprinkling so that the dough does not stick);
• 120 ml of hot water;
• 120 ml of milk;
• testicle;
• 2 tbsp. spoons of rast. oils;
• salt.

Filling ingredients:

• 0.5 kg of minced meat (beef + pork);
• 2-3 large onions;
• salt;
• ground pepper;
• 120 ml of water.

First of all, let's prepare the dough - you can follow the classic recipe. Form a thin layer from it and cut into strips about 7 cm wide. Put the minced meat in the center of the strips and fold them in half, pressing down slightly. Then give them the shape of roses, wrapping them accordingly. The edge that remains free, carefully bend down.

Put the finished roses in a double boiler, after lubricating the inner surface of the container with oil - this will help prevent the dough from sticking. After 40 minutes, the dish can be tasted.

You will learn about the features of cooking homemade manti from this video:

This article contains the most popular recipes preparation of dough and fillings for oriental manti, tested by many housewives and professional chefs. it tasty dish can be done different ways: choose the one that you liked more in the photo and please your household with a delicious Asian dish.

Follow the advice experienced chefs, and gradually you will master all the subtleties of cooking even the most complex dishes. Try new recipes, don't be afraid to experiment with mixing ingredients and improve your culinary skills.

Each region prepares manti in its own way. But if a lot is known about dumplings and dumplings traditional for the Slavs, then not everyone knows how to cook manti. But this peculiar type of meat and flour products is worthy of being prepared not only in the east.

Asian manti differ from dumplings in a rich variety of fillings and large sizes.

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, there is a lot of space for such a filling, which leads to a large size of the product.

It will not be difficult for everyone who wants to cook manti at home, as this dish is usually prepared by the peoples of the East in this way - in a home family circle for home dinners. Over time, with the penetration of Eastern culture to the West and gaining popularity in other countries, the preparation of manti became possible on an industrial scale. And with self-cooking, they increasingly began to make manti in a slow cooker or double boiler.

Classic recipe for dough and manti

Before pampering your family 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 improperly cooked dough will ruin the whole job: it will be too thick and will not allow the filling to boil, or it will turn out to be too thin and will tear, which will also ruin the dish.

Step by step recipe for making unleavened dough

Easy Creation Recipe 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 - distinguishing feature east.

For correct 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:

1. Pour water (1.5 cups) into a bowl, beat in eggs, pour salt. The water should be warm, but not hot, otherwise the eggs will curdle and the dough will not turn out.
2. All components are thoroughly mixed until the salt is completely dissolved.
3. Sift flour in a separate deep bowl. The process of resifting will additionally saturate the flour with oxygen, which will have a positive effect on the dough itself.
4. Making a well in the middle of the flour, pour in the prepared salt mixture.
5. Gently stir the dough into manti. In the process of mixing, gradually add 0.5 cups of the remaining warm water.
6. Knead the dough in a bowl until all the flour is involved in the process. You should get a very thick consistency that cannot be turned with a spoon.
7. Put the dough on a clean table surface and start kneading it with your hands. So that nothing sticks to the table, it is necessary to periodically add flour for better kneading.
8. The time-consuming process of working with the dough will take 15-20 minutes. During the whole time, it is necessary to carefully knead the dough, crushing it from all sides. This is the only way to achieve the desired density and smoothness.
9. Form the properly prepared dough into a ball. This is done when it no longer sticks to the surface, it has become as elastic as possible, but not yet very steep.
10. To give ready dough distance from 30 to 50 minutes. So that it does not get weathered, place the ball in a plastic bag or cover with a slightly damp towel.
11. Divide the rested dough into 4-6 pieces. Roll each piece into a roller and cut into equal pieces.

Proper modeling of manti and their cooking

The dough for manti should be smooth and elastic. After all, from how it will keep the stuffing with meat juice depends on the end result. Not everyone knows how to sculpt manti correctly. After all, giving them the shape of the usual dumplings or dumplings, you can simply spoil the dish.

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

The filling is laid out in the middle of all the squares. For this size test, you need 1 tbsp. mince spoon.

Now you should mold the manti by connecting 4 of its corners together.

And then once again blind the resulting corners, thereby giving the manti a shape.

Unfortunately, in order to beautifully sculpt manti, long training is needed in this matter. But there are different ways test connections, so that everyone will find an easy option for themselves. Some people find it easier to pinch the corners traditionally, some will master the “pigtail”, and some will cook lazy manti.

Are these boiled culinary masterpieces in special pots - kaskans (pressure cookers). This is a special device in which products are prepared by rising steam. In the absence of such a device, you can always cook manti in a conventional double boiler.

Before putting into the pan, manti are moistened from below with vegetable oil so as not to stick to the bottom. Instead, you can carry out another procedure - grease the grate of the pan. Products are laid out at a distance from each other so that they do not stick together on the sides.

Put all the bars in the kaskan. How much to cook manti will depend on the type kitchen appliances, fillings and dough thickness. But the average cooking time is 40-45 minutes. The dish is served hot, you can with fresh herbs.

Secrets of the perfect test

• For thin dough, which will not tear during modeling, it is best to take wheat flour 1 and 2 grades, combining them in the same proportion.
• For durable and elastic dough the proportion of flour to water must always be respected. To 1 part water, 2 parts flour.
• Eggs are an important ingredient for unleavened dough. For 1 kg of egg flour there should be at least 2 pcs.
• The ideal rolling of the dough is 1 mm.

The best manti recipes

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

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

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

Frequent traditional additions to meat are potatoes and pumpkin. The potato absorbs excess moisture, preventing the manti from breaking through, and the pumpkin adds a peculiar flavor to the dish. unique taste. AT modern world manti can cook with all kinds of fillings: cottage cheese, mushrooms, fruits.

Recipes for making manti are diverse, because. each nationality cook them according to their historically established recipes.

In Uzbekistan, lamb filling is traditionally made for such a dish.

Dough Ingredients:

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

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

How to cook:

In order for Uzbek 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. Throw everything into it necessary ingredients and mix. It will turn out a steep grinding, which will still need to be kneaded by hand. Let the dough rest.

Chop lamb, fat tail fat with onions into small cubes. To make fat easier to cut, it needs to be slightly frozen. Pour meat and onion into one bowl, season with salt, pepper and mix.

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

Blind manti, giving them a rounded shape. Cook the dish for a couple of half an hour. Top with sour cream sauce when serving.

Recipe for manti with pumpkin kava

Kava is a pumpkin that is often used as a filling along with meat or as an independent stuffing. Manti with pumpkin are juicier, healthier and more original.

But to feel all the luxury of the East, you can cook fried manti - khoshany.

Do you want something interesting?

Dough Ingredients:

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

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

For roasting:

• vegetable oil.

How to cook:

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

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

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

This pumpkin manti recipe is unusual in that the manti are initially fried on vegetable oil, and then steamed. Heat oil in a cauldron, and fry manti in hot fat. After letting the oil drain a little, and then place the manti in a double boiler until they fully prepared. 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.

Manti recipe with minced meat

Assorted classic manti recipe minced meat can be safely replaced with minced meat. Although this will affect the taste of the dish, it will significantly save time for the filling. And in the absence of a double boiler, manti should be cooked in a slow cooker.

For 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 cook the dough without using eggs, just on water with flour. kneading the dough traditional way, and it should not turn out very cool. Let him lie down for 30 minutes.

While the gluten swells, it is necessary to prepare the filling. Put mince into a bowl. Finely chop the onion into half rings and then chop finely. Mix minced meat with onions, add spices, salt, pour in a little water. Mix everything vigorously until smooth.

From the rested dough, cut the same pieces and roll them into cakes. Stuff each cake with minced meat and form manti, pinching the edges beautifully.

Pour 3 cups of water into the multicooker pan, set the “Steam cooking” mode. Lubricate the grate with oil or fat and put manti on it so that they do not touch the sides. cook under closed lid 35-40 minutes. Serve hot.

How to cook manti with potatoes

Manti with potatoes - one of the varieties Central Asian dish. interesting vegetable stuffing gives the dish originality, and everyone who tries it - an ambiguous reaction. Despite the absence of meat, manti are obtained in all its glory: with spicy taste, juicy and with steam dough.

Deviating from the rules for preparing the dough, it should be noted what to do with manti potato stuffing it is necessary from anhydrous test. Then it will turn out denser, which is required for this recipe.

Dough Ingredients:

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

• potatoes - 4 pcs.;
• onions - 2 pcs.;
• butter - 100 gr;
• salt - 1 teaspoon;
• ground pepper, zira - to taste.

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

How to cook:

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

During this time, prepare the filling. For such 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 potato tubers with onions. Cut tubers into slices. Cut each plate into strips (bars), which are cut into very small cubes.

Chop the onion finely and finely as well. Cutting all vegetables should be done only by hand without the use of choppers.

Pour onion 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 oil is evenly distributed.

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

Dip the workpiece in flour and roll it thinly with a rolling pin, giving it the shape of a cake with a thickness of 1-2 mm. Place 1 tablespoon of potato filling on each tortilla.

Sculpt manti in a convenient way. It will be most convenient to connect the dough in the usual way. Connect two opposite edges over the middle of the stuffing. Turning the cake over, pinch the remaining edges over the previous pinch. Then connect the middle of the remaining two sides of the square. Last, pinch the corners of the square remaining on one side in pairs. Finished shape make it slightly oval, slightly flattening it on the sides.

Steam manti under strongly 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 the preparation of manti. But enjoy it oriental food you can fully if you adapt the recipe for manti in a slow cooker and cook lazy option dishes that do not require artistic modeling.

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

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

How to cook:

Whisk the eggs until foamy with the salt. Weigh the flour, add water and knead the dough. For smoothness, you can add a couple of tablespoons of vegetable oil. While the dough is resting, prepare the filling.

Since the dish itself has been modified, then the minced meat can be made chopped not by hand, but with the help of a blender. Meat and peeled onion cut into pieces and put in a blender. Grind food, add spices, salt and seasonings to them. The proposed recipe for manti with meat is prepared without fat, then for the juiciness of the dish you can pour a little bit into the minced meat warm milk. Mix everything thoroughly.

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

Apply for common dish cutting the roll into slices with a knife.

From this article you will learn how to sculpt manti in different ways, including unusual ones.

Manti is an Asian dish made from dough and minced meat, mostly lamb, with onions and sometimes other vegetables. How a dish looks often determines whether we want to eat it or not. How beautiful it is to sculpt manti, in what ways can you sculpt? Let's find out in this article.

How to roll out the dough for manti?

According to the principle of cooking, manti resemble dumplings or dumplings, but only manti are larger in size, and they are molded differently. It is known that in the East, housewives know a lot about cooking manti.

To prepare delicious beautiful manti, first you need to knead the dough, knead it well, let it brew, roll it thinly, cut out squares, circles from it, and sculpt manti.

To roll out the dough thinly, there are subtleties:

• Knead the dough in warm water.
• The dough for manti should turn out to be very thick, for it we take 2 parts of flour and 1 part of water.
• Knead the dough with your hands until smooth, 15-20 minutes.
• We wrap the dough in a film, and let it brew from half an hour to 1 hour.
• The allowable thickness of the dough for manti is 2 mm, the ideal is 1 mm.
• So that the dough does not tear when sculpting, it is kneaded from flour of the highest and first grades in half.
• Eggs also need to be added to the dough: 2 eggs per 1 kg of flour.

Cooking manti so that the filling is visible through the dough is an art. Skills are acquired over the years.

The basic principle of making manti:

1. Roll out the dough into a thin large circle, cut into squares.
2. You can go the other way: divide the dough into small lumps, and roll each lump thinly into a circle.
3. The size of a circle or square in diameter is about 10 cm.
4. We spread on a circle or square 1 tbsp. l. minced meat.
5. For the square test: lift all 4 corners above the minced meat, and pinch them tightly. Then we tightly pinch the space where the filling looks out, but you can not stick it up, but leave it open. As a result, we have formed new corners - we blind them 2 together.
6. For a circle: lift the dough over the minced meat and connect the opposite sides together in the middle, then raise the edges of the dough over the filling from the remaining 2 sides and pinch with the middle of the dough. We connect 2, the formed new corners.
7. Manti are ready, but they are still raw. They are only steamed, and since there are a lot of fillings, it will also take a long time to cook - 40-45 minutes.

How to sculpt classic manti: a step-by-step guide, photos,

In the classic way, sculpting manti should be in the form of a bag. This is a very simple method, and most often used.

We sculpt manti in a bag way:

1. We roll out a large layer of dough very thinly, cut out the same circles, you can make a large mug.
2. Put the minced meat in the middle of the mug, and collect the dough in folds over the minced meat.
3. We connect all the folds together, pinch tightly so that they do not disperse.
4. Manti are ready, steam them, a special pan is suitable - a manti dish or a double boiler.

Manti - modeling with a rose: modeling scheme, description

Blind manti with a rose pretty simple too. We sculpt:

1. Roll out thinly a large round layer of dough.
2. Cut out special device, which makes a corrugated edge (you can use a knife), long stripes.
3. We spread the minced meat on the strip, fold it in half and pinch it over the minced meat (the rosette will be closed). You can not pinch the edges, then the rosette will be open.
4. We twist the strip with minced meat into a roll.
5. We straighten the rose petals.
6. Manti roses are ready, steam for 40-45 minutes.

Video: Manti - roses! Surprise your guests

Manti - pigtail modeling: modeling scheme, description

Blinding a manti pigtail is easy. them still called dumplings in Asian.

We sculpt manti pigtails:

1. Roll the dough thinly into small circles.
2. On the circle lay out 1 tbsp. l. fillings, we form in the form of an oblong cutlet.
3. On one side and the other, above the filling, we take from the very beginning, small folds of dough, and cover the filling with them, first one side from above, and then the other, as if weaving a braid.
4. We braid the pigtail to the end, tightly fasten the folds together so as not to disperse.
5. The pigtail is ready.

Manty round: modeling scheme, description

Cooking manti from circles of dough:

1. Cut the dough into pieces.
2. We roll koloboks from them and roll them thinly with a rocking chair.
3. In the center of the circle we put 1 tbsp. l. minced meat and fasten above the minced meat, in one place.
4. Then lift up 2 more edges and fasten them.
5. We still have the filling in 4 places, we pinch them.
6. We have formed new 4 corners, we connect them 2 at a time.
7. Manti are ready, you can steam them. We remind you that they are cooked for 40-45 minutes.

Video: How to sculpt manti?

Triangular manti: modeling scheme, description

For triangular manti Roll out the dough into small circles. Then we do the following with the circle:

1. Place the filling in the center of the circle.
2. We pinch 2 edges together, over the filling, to the middle.
3. On the other side, lift the edge of the dough up, connect its middle with the middle of the plucked edge.
4. We pinch 2 sides of the dough with the edge raised up.
5. We got manta triangles. We form a beautiful scar. Can be steamed.

Manti from squares: modeling scheme, description

We sculpt manti from dough squares as follows:

1. Roll out the dough into a thin large circle.
2. We cut into squares, its side is 10 cm.
3. In the middle of the square we put 1 tbsp. l. fillings.
4. We connect all 4 corners above the filling.
5. We got 4 more corners, we also connect them 2 together.

Manti - boat modeling: modeling scheme, description

Blinding manti with a boat is very simple, the main thing is that the stuffing should not be watery, since these are open manti.

We sculpt manty boats:

1. Roll out the dough into a thin large circle.
2. Cut into squares, the side of the square is from 5 to 10 cm.
3. We lay out the minced meat into squares (in the center).
4. We turn the edges up a little, connect 2 corners on one side and the other, fasten them tightly.
5. We put the boats tightly in a double boiler so that they do not spread, and cook for a couple of 40-45 minutes.

Manti - sculpting with a fish: sculpting scheme, description

Fish-shaped mantas are original, of course, it is not easy to sculpt them, but you can surprise guests.

We sculpt fish manti:

1. Roll out a thin round sheet of dough.
2. We cut out an oval from it with a special device for the corrugated edge.
3. On the edge of the oval we put the minced meat in the form of an oblong cutlet.
4. The rest (most) of the dough will be the tail of the fish. We make out the tail: we cut it with the same device in the middle, squeeze out oblong lines with a toothpick.
5. We pinch the edges of the dough over the body of the fish, press the edges with a toothpick.
6. With small pinches of fingers we make scales for the fish, straighten the tail, sculpt the mouth, pierce small holes on the sides with a toothpick - the eyes.
7. The manti fish is ready, you can steam it.

Video: The original way to sculpt dumplings, manti

How to sculpt Uzbek manti: modeling scheme, description

Uzbek manti prepared from unleavened dough and yeast. The fillings are also different: lamb with bacon and onions, tail fat with sugar or pumpkin, lamb with radish, potatoes.
Manti is also molded in Uzbekistan in different ways, we will talk about one of them:

1. Roll out a large ball of dough as thin as possible.
2. Cut the dough into squares about 10 cm.
3. We lay out on each square 1 tbsp. l. finely chopped lamb mince.
4. Raise 4 corners over minced meat, pinch them together.
5. Formed again 4 corners are blinded 2 together.
6. We cook manti for a couple of 40-45 minutes.

Video: Uzbek homemade manti

How to sculpt Uighur manti: modeling scheme, description

The Uighurs are an indigenous people living in the east of Turkmenistan, China. It was the Uighurs who brought the recipe for manti from China, and began to cook according to it. In that ancient recipe lamb meat and fat should not be chopped, but finely chopped. Then add chopped onion and cilantro to the minced meat.
Should be sculpted Uighur manty in a simple way:

1. We roll the finished dough into a thin sausage.
2. We tear off small pieces of dough from the sausage, roll them into koloboks.
3. We roll the dough into thin circles, with a diameter of at least 10 cm, with the edges thinner than the middle.
4. For each circle we put 1 tbsp. l. minced meat, pinch the two edges of the dough together, first on one side to half, then on the other side.
5. We cook ready-made manti for a couple.

Video: How to cook real Uighur manti?

What are the forms of modeling manti: photo

From ordinary squares and circles of dough, you can make unusual manti.

Video: How to sculpt manti: 7 ways. How beautiful to arrange a table?

The most hearty meal- a combination of meat with dough or potatoes. In the cold season, you need to eat more satisfyingly so that the body can warm up and adequately resist viruses. The food of bachelors, about which there are many jokes, is often inedible, and sculpting homemade is painstaking and very long work, so there is an option: manti. This is also stuffed dough, but manti is much larger and steamed, and therefore they are loved not only by those who work hard physically and spend a lot of energy, but also by those who take care of their health.

The main question that arises when preparing this dish is how to sculpt manti correctly so that the dough does not tear and the juice does not flow out. Of course, a lot depends primarily on the dough: it must be elastic enough so that it can be rolled out thinly, but also strong so as not to become sour for a couple. Therefore, most often they prepare the simplest fresh: in cold water add flour mixed with salt and knead it for a long time so that all the ingredients are properly combined and form strong bonds.

The second option is egg dough, but it is much more difficult to knead, so it is best to use this recipe if you have a food processor.

The second main condition so that the manti does not tear is the correct filling. If the minced meat is watery, the dough will become sour and tear, and if it is too lean, then the manti will turn out dry. Both are bad, so there are options for how to sculpt manti with the right stuffing. Minced meat is prepared from lean meat, and put a piece of bacon or fat in each manti before sculpting - then the fat will soak the filling, but will not allow the dough to crawl. There should also be a lot of onions in manti. Experts believe that for minced lamb you need one and a half times more onions than meat, and for pork and beef, onions and minced meat are taken in equal quantities.

So, the dough was kneaded, the filling was prepared - it's time to form manti. And here many doubt how to sculpt manti - after all, there are different options. Some make them look like dumplings, some prefer to roll them up in bags, many cook them in a roll and then cut them. Well, of course, some people know how beautiful it is to sculpt manti for holiday table. Let's talk about some ways.

The way is simple

We roll out the dough into small cakes rather thinly, while leaving the middle slightly thicker than the edges - they should generally be rolled out like paper. We put the filling in the middle - not too much, so that when sculpting the dough does not have to be stretched too much, but not quite a little - otherwise it will simply be tasteless. We connect two opposite edges and carefully pinch a small area - somewhere with a phalanx of a finger. It turns out two ears at the edges. We draw the middle of each to our shovchik and, perpendicular to it, we also pinch each ear separately. We connect the edges of the resulting perpendiculars to each other - it turns out a classic mantle, round, as if in a dough crown.

Manti in Uzbek

In general, the recipe for the dish came from Central Asia, but few know how to sculpt uzbek manti. Although, to tell the truth, this is the easiest. Just gather the edges of the dough up and fasten them together, forming a bag of meat. The most difficult thing is that a small hole should still remain in the center through which hot steam will escape.

Holiday Options

We begin to cook holiday manti in the same way: put minced meat on the rolled out dough. We mark four opposite points and fix them in pairs in the middle of our manta. It turns out a bag with four holes - four ears through which the filling is visible. Carefully connect their centers in such a way that petals are obtained. You will get 4 petals, gently stretch the dough so that they are the same. Fix all the connections and remember that you need to take out the manti very carefully.

Well, and of course, roses from pieces of dough with filling look very beautiful. It is not difficult to sculpt such manti - we make a lot of blanks, like on dumplings - we put the filling on a circle of dough, fold the dough in half and pinch the edges. The first manta is the middle, we fold it, fastening the two edges. We fasten the rest in a circle, like petals. It turns out very beautiful.

One of the most popular dishes in the East - manti, the recipe of which you can read below. They are steamed in specially designed pots - kaskans. Seasonings for manti are usually spicy, but the dough is usually unleavened or yeast. Minced meat for them is made from meat mixed with vegetables.

Recipe for dough and minced meat for manti

Mix water with flour and egg, knead the dough. The dough should be steep, as for sculpting dumplings. It is done in the following way. Sift flour, pour an impromptu slide on the table. Make a well in the center of the “slide”, pour the egg into it. Prepare cold water (it should stand for several hours in the refrigerator).

Knead the dough from the edges to the center, slowly pouring in water. Make sure that the egg does not flow out of the recess, periodically sprinkling it with flour. Knead the dough until the flour absorbs the water. When the dough becomes quite elastic, you should wrap it in a damp towel and leave it like that for half an hour. This is necessary to give it even more elasticity.

Hearty manti with meat - an option for those who are tired of dumplings Meat (lamb and beef) cut into small pieces. Traditionally, this is done by hand, without using a meat grinder. Peel the onions, finely chop, add to the meat, mix. Salt minced meat, add other spices to taste. Add chopped lard to minced meat. Mix again.

First make balls out of the dough correct form. Then make a flat cake out of each ball with a rolling pin. The cake should be thin, no more than 3 mm in thickness. Put a tablespoon of minced meat on each cake. Take the edges of the dough with your thumb and forefinger and fasten them together. Next, you need to perform several actions, which are easiest to explain with a series of photos below:

Cooking manti

Lubricate the grids of the kaskan with plenty butter. Put the manti on the grid so that they do not touch each other. Sprinkle them with water, cover with a lid and leave to cook for 40-50 minutes. If you do not have a kaskan, you can use a regular double boiler to cook manti. True, there are three tiers of the grill in the kaskan, and only one in the double boiler, so cooking in the latter will take three times as long.

Manti can also be fried in vegetable oil until golden brown, then bring to readiness in a double boiler. They are served hot on the table, any seasoning is perfect. spicy sauce, and as a decoration of the dish - greens or pieces of vegetables.