Filling for manti with pumpkin and meat. From time immemorial

Calories: Not specified
Cooking time: 90 min

Manti with pumpkin and meat - incredibly delicious and popular dish Tatar cuisine. If you want to please your family with truly real manta rays, then be sure to try this one step by step recipe with photo.
Juicy and aromatic filling in combination with the tender pumpkin pulp will not leave anyone indifferent. This dish will certainly be appreciated by both family and friends. If you think that manta rays are long and difficult, you are deeply mistaken. Once you try to cook them yourself, you will forever forget about their store-bought counterparts. You can also cook.

For the test:

- flour – 500 gr.,
- egg – 1 pc.,
- water – 200 ml.,
- vegetable oil – 1 tbsp.,
- salt - to taste.

Filling:

- lamb – 1 kg.,
- pumpkin – 300 gr.,
- onions – 4 pcs.,
- tail fat – 100 gr.,
- cumin – a pinch.,
- black ground pepper- taste.,
- salt - to taste.

Helpful information

Cooking time – 1.5 hours, yield – 2 servings.

How to cook with photos step by step

2. First, prepare the dough, since it needs time to rest, which in no case should be ignored. The further taste depends on how correctly its preparation technology is followed. ready-made dish. So, put an egg in a convenient deep container, pour in water, add oil and salt. Mix everything well.

3. Gradually add flour while kneading the dough. Add enough flour so that the dough does not stick to your hands and becomes firm and elastic.

4. Leave to infuse for 40 minutes, covering with a clean towel or cling film.

5. Let's start preparing the minced meat. We clean the pulp from tendons and film, wash, dry and pass through a meat grinder. If the lamb is beige fat, if desired, add a little fat tail fat to give the filling additional juiciness.

6. Chop the onion into thin half rings.

7. Peel the pumpkin and rub into thin strips. Combine vegetables with minced meat.

8. Salt, add spices, mix everything well.

9. Now let's start sculpting. Take a small piece of dough and roll it into a thin layer.

10. Cut into squares, approximately 10 by 10 cm.

11. Place the filling in the center of each square cake.

12. First we connect the opposite corners of the square.

13. Similarly, we connect the second pair of corners.

14. Now we form the manta ray.

15. Place the prepared manti in a steamer bowl or manti pan.

16. Steam for 40 minutes.

17. Transfer the hot ones to a plate.

18. Pour over melted butter or other sauce.

19. Manti stuffed with meat and pumpkin, ready. Serve to the table and enjoy their amazing taste.

Everyone knows perfectly well how delicious manti are, especially if you cook them yourself. Of course, someone will say, the easiest way is to go and buy it in a store. But then you won't taste the real thing meat dish. Those who like to eat this food know well what to eat different fillings for manti, in particular with potatoes, cabbage, pumpkin. But whichever one you make, they will still be juicy and tasty.

A special feature of minced meat is that the meat in it is not twisted, but chopped with a knife (that is, cut) and onions are added.

Remember that manta rays love fat and onions. This makes them juicy. If you add too little of these ingredients, they will become dry and dull.

So if you want to try the real thing asian dish, do not use a meat grinder or food processor. But if you have already purchased ready minced meat, you can make something out of it, there’s nothing wrong with that. Manti will still turn out delicious. They are prepared in a pressure cooker or a double boiler.

The dough for manti, as well as for dumplings or dumplings, is prepared from unleavened dough. Some peoples, particularly in Dungan or Uyghur cuisine, make it with yeast. How to prepare the dough, see in detail in this article, I collected a lot different options, which you can choose.

How to make pumpkin manti? Step-by-step photo recipe:

These are the kind of manti that I love the most. Imagine, now I’m sitting here writing a recipe, and my mouth is already watering from such a dish. I like this type of pumpkin for its juiciness and aroma. They say they are similar to dumplings, but this is a misleading misconception. After all, anyone who has eaten them at least once will never forget this taste.

Ingredients:

Lamb – 350 gr.;
Beef – 350 gr.;
Onion – 600 gr.;
Pumpkin – 400 gr.;
Salt – 1 tbsp. spoon without slide;
Pepper – 0.5 teaspoon;
Muscat – 0.5 teaspoon;
Cumin seeds – 1 teaspoon.

1. First you need to make the dough, but I won’t repeat myself. See above, there is a link to it. And we will move on, without being distracted from the main thing.

2. Take the meat and start cutting it up. First we cut into thin layers, then into strips, then into small squares.

By the way, it’s better to freeze the meat first so that it can be cut well.

3. Now chop the onion very finely and add it to the meat.

4. We also chop the pumpkin into cubes. Maybe not too finely and send it to the general ingredients.

5. Now we salt and pepper everything we made. Grate the nutmeg on a fine grater, and mash the cumin seeds in your hand.

7. There is nothing complicated in their sculpting. First, roll out the dough into a sausage, then cut into small pieces and coat them in flour.

8. Roll out these pieces so that the edges are thin (about 1.5 mm), and the middle is a little thicker. To do this, you need to press the rolling pin to the right edge and twist the dough cake.

9. Now put minced meat and a small piece of lard or butter on the rolled out dough.

If you want the manti to be juicier, then put one in each a small piece lard Of course, you don’t have to do this, since it’s not for everybody.

10. We begin to wrap. We bend one edge and stick them together, then alternately clamp the left side, the right (as if making folds) and so on until the very end. This method is called a braid.

11. All the manti are ready. Let them cook and, when cooked, put them on a cup.

Bon appetit!

Manti is very tasty and hearty dish Asian cuisine, which is prepared quite quickly in a mantyshnitsa or in a double boiler. The principles of preparation are simple: first you need to knead ordinary (not yeast) dough, let it rest, and in the meantime make the filling with various spices. Manti is steamed - in a double boiler, multicooker, or pressure cooker.

The minced meat in manti can be very varied: you can also add additional components that increase the calorie content of the dish. Vegetarian manti is prepared - from one pumpkin or from potatoes and pumpkin. They will be a pleasant culinary discovery if you think that only porridge or porridge is prepared from pumpkin.

More hearty option— manti with pumpkin and meat or minced meat. Uzbek-style manti is very tasty and aromatic, and once you try it, you will never forget it.

Step-by-step recipes with photos: vegetarian and meat manti, delicious recipes for preparing sauce for manti, as well as useful tips and little tricks - all this can be found in the article.

IN classic recipe In preparing manti from pumpkin, there is, of course, no meat - that is, this option is optimal for vegetarians, as well as for those who are on a diet. At the same time, the calorie content of the dish, even without meat, is quite high - about 200 kcal per 100 g.

This is explained by the presence of oil: the less it is, the fewer calories. On the other hand, this is a complete lunch that anyone can definitely get enough of.

For his let's take the preparations the following ingredients:

pumpkin pulp - 400 g (this is 2 small pieces).
flour for dough – 3-4 cups;
1 chicken egg;
1 glass of water;
2 small onions;
an incomplete glass of sour cream (when serving);
a little vegetable oil (3 tablespoons is enough);
salt, pepper and herbs are also a little, depending on taste.

The sequence of actions is as follows:

Step 1. The dough is always prepared first - this is general principle for manti, dumplings, pasties and other similar delicacies. The fact is that the flour protein (gluten) must swell properly, i.e. increase in size by absorbing moisture.

Therefore, first mix water, flour (it is advisable to sift it first) and egg. Mix thoroughly and add a little salt.

Step 2. Knead the dough until you get a fairly dense consistency. That is, we add exactly as much flour as needed.

We leave it on the kitchen table and be sure to cover it with a bowl or cling film so that the surface does not dry out. It will be enough for the test to sit for no more than half an hour.

Step 3. In the meantime, we will also have something to do. The next step in the recipe for making pumpkin manti is to peel the vegetable and cut it into arbitrary pieces, as shown in the photo.

you can simply cut the pumpkin pieces into even smaller cubes and leave them as they are;
You can also grind the pumpkin on a grater or in a blender, or you can put it in a meat grinder.

The option with cubes seems more preferable, because generally speaking, the minced meat for manti is prepared chopped - in best traditions Central Asia.

But there is another important point: if you grind a pumpkin into a paste, it will inevitably give juice. And then you will have to either pour it out (which is not at all good, given the benefits of the vegetable), or add flour or semolina. This will not be entirely correct - after all, we need to get a purely pumpkin taste.

Therefore, it is better to cut into small cubes, as shown in the photo.

Step 6. Mix the onion with pumpkin cubes, season and fry for another 4-5 minutes all together.

Step 7. Now the filling can be removed from the heat - it should cool to room temperature. In the meantime, you can start testing.

Again we have two options:

You can simply make a fairly large circle (if the table area allows), from which you can then cut out identical circles using improvised means (the same glass will do).
A simpler version is to make a sausage out of the dough and cut off small pieces of approximately the same size. Roll them out into a flat cake, trying to make the edges thinner and the middle thicker.

Step 8. Finally, place a small portion of the filling on each piece.

Step 9. And now, as they say, the moment of truth comes. How to sculpt manti? After all, these are not dumplings or dumplings, and at first glance it may seem that this matter is more complicated. But nothing like that!

There are several ways to sculpt. They are clearly shown here.

Step 10. Take a mantyshnitsa (aka mantovarka) or a double boiler. This is a pan on which you place a kind of colander with large holes that allow steam to pass through well.

Pour ¾ of the water into the pan, and first you need to bring it to boiling water. Place a colander with manti on top (the bottom must first be greased with vegetable or butter). We bet on strong fire and steam for half an hour.

Step 11. Now our pumpkin manti is ready. simple recipe: You should get approximately the same homemade products as shown in the photo. Serve with sour cream, butter, pepper - in a word, everything is at your discretion.

Manti with pumpkin and meat: step-by-step recipe with photos

The previous recipe can well be called women's. Lung, dietary dish, which, however, can be a good snack.

What about manti with meat and classic minced meat - can it be mixed with a pumpkin-onion mixture? Quite – it will not only be tastier, but also healthier.

To prepare this version of the dish you will need the following ingredients:

500 g pumpkin pulp;
1 kg of meat: mix beef, lamb, pork in arbitrary proportions (i.e. take 2 times more meat than pumpkin);
flour - 4 cups;
egg - 1 piece;
water – 1 glass;
salt, spices, herbs - at your discretion.

You need to immediately make a reservation that you can take any meat. For example, you can use the same chicken. Then the cooking time will be much shorter - up to half an hour, especially if we are talking about chicken breast, which consists almost entirely of protein.

In the classic Central Asian version they choose lamb, and also add fat tail and appropriate spices - more about this in the next section of the article.

Regarding this home recipe To prepare manti with pumpkin and meat, proceed as shown in the photo with descriptions:

Step 1. First, prepare the dough - nothing new here, everything is the same as in the previous recipe.

Step 2. While it lies and swells, cut the pumpkin into small cubes.

Step 3. And chop the onion into approximately the same pieces. Important point– this time we won’t fry anything, because the total cooking time will not be half an hour, but 45-50 minutes.

Step 4. Meanwhile, prepare the meat: wash it thoroughly and chop it. It is best to simply chop the meat by hand - to do this, take a heavy, very sharp knife and cut it.

Chopped minced meat- not only a tribute to the classical tradition, but also a way to get a more intense meaty taste due to the formation of a fragrant broth inside the manti themselves. However, on a quick fix We'll make do with a meat grinder or blender.

Step 5. Now let's start sculpting. Roll out the dough, cut into equal pieces and add the filling.

Step 6. Wrap it in any of the suggested ways. For example, like this: first we grab the middle.

Step 7. Then we fasten the edges as shown in the photo.

Step 8. After that, just wrap them together.

There is no need to pack our products too tightly, because they will also increase in size - so let’s place them at a distance of half a finger’s width. Cook for 40-50 minutes over high heat.

Step 10. Serve manti with pumpkin and meat, topped with sour cream or butter. And for those who like something spicy, you can prepare a special santam sauce.

This is done like this: take red pepper (powder or flakes), dilute it with water, add a teaspoon of vinegar and pour hot sunflower oil. Stir thoroughly - and everything is ready. You can pour it over the manti or simply dip it in the spicy liquid.

Uzbek-style manti with minced meat and pumpkin: recipe with photos

Certainly, classic manti prepared only on the basis of minced meat. However, the classics go well with modern trends, and why not try something new without forgetting the good old ones?

For example, let’s make classic Uzbek-style manti with minced lamb. But let's also put a pumpkin there.

For cooking we will need the following products:

pumpkin 0.5 kg;
water – 1 glass with a little;
flour - 4 cups;
egg - 1 piece;
minced meat – lamb (any part) – 400 g;
onions – 3 pieces (total 300 g);
lamb tail (i.e. fat from the tail) – 100 g;
cumin (aka cumin) – half a teaspoon;
basil - the same amount;
hot peppers– half a pod or a pinch of powder;
salt - at your discretion.

So, if we take the weight of meat as one unit, then we take a little more than one pumpkin, and a little less onion. As for spices, it's a matter of taste. And the ratio of flour and water for the dough is classic - 3:1.

We will act like this:

Step 1. Actually, there is nothing radically new. First, knead the dough again.

Step 2. Cut the pumpkin pulp into cubes.

Step 3. Chop the meat with a sharp knife, cut the onion into half rings and add to the chopped minced meat. We also put all the prepared spices there, as well as the lamb tail.

It is cut into very small cubes, and it is better to put the fat in the freezer first - then things will be more fun.

Step 4. Add pumpkin cubes to the filling, roll out the dough and form manti.

Step 5. Cook in a pressure cooker for the same 40-50 minutes with constantly boiling water.

Step 6. Meanwhile, you can prepare a simple garlic Sause. We take sour milk or sour cream, throw in any finely chopped herbs and also finely chopped garlic (4-5 cloves) - it turns out very tasty and aromatic.

Manti with potatoes and pumpkin - step-by-step cooking recipe

There is no meat in this recipe, and we will also prepare the dough without eggs. Such manti will be very good during Lent, for those who are watching their figure, and vegetarians can safely include such a dish in their diet. We will need simple ingredients for dough and pumpkin-potato filling.

For filling:

300 g pumpkin pulp;
3-4 pcs. potatoes;
4 things. onions;
2 teaspoons salt;
spices to taste.

To prepare the dough:

2 cups wheat flour;
1 glass of water;
vegetable oil;
a pinch of salt.

We will prepare it like this:

Step 1. Peel the pumpkin and potatoes and cut into small cubes.

Step 2. We also cut the onion into cubes. You can even take more of it - then our manti will be even juicier and more aromatic.

Step 3. Combine pumpkin, potatoes and onions. Salt, pepper, add vegetable oil.

Step 4. While the filling is resting, it's time to make the dough. Pour the flour into a mound and make a well in the top. Gradually pour in salted water and 2 tablespoons of vegetable oil.

Knead gently, avoiding lumps. Place the dough on the table and knead as hard as you can for about 20 minutes. When the dough becomes strong and elastic, let it rest, and in the meantime, pour water into the pressure cooker and put it on the fire.

ADVICE

When you prepare dough for manti, it is better to entrust this task to the strong male hands or a bread machine.

Step 5. Cut the dough into pieces and roll each of them into a circle 10 cm in diameter. Spread 1 tablespoon of filling onto each circle.

Step 6. Make the manti, then dip each piece upside down in vegetable oil and place it on the steamer circles.

Step 7. Cover the mantyshnitsa tightly with a lid and cook for 40 minutes. The fire can be made larger so that the water in the double boiler boils with might and main.

Remove the finished manti from the steamer, transfer to a dish and serve with herbs and your favorite seasonings - dill, cilantro, black or red pepper, basil.

Sauce for manti: 5 recipes

While our manti is steaming, it’s time to prepare the sauce. We offer you a selection of sauces that can be made very quickly.

Tomato spicy

Grind the tomatoes in a blender, squeeze in the garlic, pour in the oil and add salt, sugar and pepper. Mix until smooth with a spoon or the same blender.

Sour cream with garlic

To prepare this sauce you need fat sour cream, garlic and a lot of fresh herbs (green onions, parsley, cilantro, dill, etc.). The recipe is:

Peel the garlic, chop it as finely as possible and place in a deep bowl.
Finely chopped green onions and add parsley to the garlic.
Sprinkle all this generously with spices to your taste (khmeli-suneli is very suitable).
Add 500 gr. sour cream and mix everything very thoroughly. Salt, pepper and put in the refrigerator for 15 minutes.

Uzbek sauce

A very simple and affordable option that goes perfectly with Uzbek-style manti: we take kefir, yogurt, katyk or yogurt (whatever is in the house). Add finely chopped garlic, salt and black pepper to it.

You can also season with fresh herbs - cilantro, parsley, etc. Ready!

Almaty sauce

And for such a sauce you need more ingredients: ground red pepper, tomato paste, garlic, vegetable oil.

It is prepared like this:

Heat 150 g of vegetable oil in a deep saucepan.
Meanwhile, in a small frying pan, combine ground red pepper (1 tablespoon), tomato paste(1 tablespoon) and chopped garlic 6-8 cloves.
Pour hot oil over all this and mix thoroughly, then let it brew.

By the way, with Almaty sauce, manti with pumpkin acquire a truly fabulous taste.

Sauce for manti with vinegar

And so sharp and quick sauce Perfect for both manti and dumplings: pour cold into a container boiled water and add 2 tablespoons of vinegar (wine, apple, balsamic - whatever you like). Many people also like to sprinkle it with pepper - for spiciness.

AND AN IMPORTANT ADVICE FINALLY

When eating manti, many people are accustomed to simply dipping it into the sauce or pouring it on top of the product. Or you can eat it this way: take the manti with your hands, carefully bite the top and put the sauce inside with a small spoon. Try it!

So our short excursion through the culinary expanses of Central Asia has ended. Classic options recipes, as it turned out, get along quite well with modernity. This is why we can not only reproduce proven technologies, but also try something new.

Bon appetit!

Manti with pumpkin is an Asian dish that has gained popularity far from its territorial homeland. The variability of the dish will allow you to choose the recipe that best suits your taste and preferences and enjoy the result of its implementation.

Manti with pumpkin in Uzbek style

Making manti with pumpkin, the recipe of which may vary depending on the composition additional components filling, you should know the following:

with pumpkin in an authentic version is prepared by simple kneading made from salted water and flour, sometimes with the addition of eggs. Flour is added until the stickiness of the lump disappears and it acquires a dense texture.
The resulting flour base is kept under film for 40 minutes, after which it is rolled out and cut into round pieces for the products.
with pumpkin itself various shapes, but more often closing opposite edges first, and then opposite corners together.
Cook the products exclusively by steaming in a double boiler, lubricating the base with oil before placing it in the device.

Pumpkin filling for manti

Knowing how to cook manti with pumpkin, it is important to decide on the variation pumpkin filling. It can be laconic and contain exclusively pumpkin cubes, salted and seasoned with spices to taste, or multi-component, refined and original. To get it anyway tasty dish, you need to follow simple rules when creating content:

A simple or complex filling must be supplemented with butter or any other fat for additional juiciness.
It is preferable to chop the vegetable into very small cubes. When preparing it, it is not advisable to use a grater, blender or meat grinder, as vegetable mass loses a lot of juice.
Pumpkin pulp goes well with any type of meat and other vegetables.
The spices used are black pepper or a mixture of several types, less often turmeric, curry and other spices.

Manti with pumpkin and meat

Manti with pumpkin and minced meat are hearty, nutritious and juicy. This variation will satisfy both meat eaters and supporters of dishes with vegetables. The authentic recipe uses lamb, which is cut very finely with a sharp knife. IN in this case products are prepared more simply: with minced meat, which can be either beef or pork. 8 servings can be made in two hours.

Ingredients:

dough – 700 g;
minced meat – 350 g;
onion – 300 g;
pumpkin pulp– 400 g;
butter – 100 g;
seasonings

Preparation

Knead the flour base, roll it out and cut out round templates.
Mix the minced meat with chopped onion and chopped vegetable pulp as finely as possible, seasoning the mixture.
Form the pieces into the desired shape, place them on generously oiled trays of a pressure cooker or steamer and cook for 40 minutes.

Manti with pumpkin and lard

This recipe for manti with pumpkin is made with the addition of lard. Often they use fat tail fat, which gives the products an authentic oriental taste, but if you don’t have it, you can also use lard by twisting it in a meat grinder or finely chopping it. It’s very tasty to add chopped dill or parsley to the filling. The treat for 8 people will be ready in an hour and a half.

Ingredients:

dough – 700 g;
onions – 200 g;
fat tail fat – 150 g;
pumpkin pulp – 500 g;
butter – 100 g;
seasonings

Preparation

Finely chopped vegetables are combined with chopped lard, herbs and seasonings.
Mix and fill the prepared round dough pieces from the flour base with the resulting mass.
They fasten the edges, giving the manti with pumpkin the desired shape, and steam them for 30 minutes.

Manti with chicken and pumpkin - recipe

Manti with chicken and pumpkin are tasty, juicy, nutritious and at the same time dietary. Can be used chicken breast or sirloin from legs and thighs without skin and bones. The chicken is frozen a little, after which it is finely chopped with a knife, like vegetable pulp. You can add a little fresh chopped dill. The dish for 8 people will be ready in a couple of hours.

Ingredients:

dough – 700 g;
chicken – 350 g;
onion – 300 g;
sliced pumpkin – 400 g;
butter – 100 g;
spices.

Preparation

Organize the filling by chopping the chicken with vegetables and seasoning with spices and herbs.
Roll out the dough into thin round cakes, fill them with filling, pinch and steam for 30 minutes.

Vegetarian manti with pumpkin

Manti with pumpkin without meat is no less tasty. By kneading the dough without adding eggs, and filling without meat, you can make a dish that can be included in and served with Lenten meal. In this case, for lubricating pallets they use vegetable fat. The onions are also sautéed on it before being added to the filling. 8 servings will be ready in an hour and a half.

Ingredients:

dough – 700 g;
onions – 300 g;
pumpkin pulp – 500 g;
vegetable fat – 120 ml;
seasonings

Preparation

Sauté onion cubes in a frying pan in fat until transparent.
After cooling, mix the frying with vegetable slicing, season to taste with pepper mixture.
Blanks are made from a ball of flour prepared in advance and filled with pumpkin mixture.
The edges are secured, giving the manti with pumpkin the desired shape, and steamed.

Manti with potatoes and pumpkin - recipe

Another option oriental dish, which does not contain lean products and is suitable for a vegetarian meal. Manti with pumpkin and potatoes, regardless of lean composition, turn out nourishing and tasty. Be sure to complement the filling with herbs, pepper mixture and, if desired, ground cumin, which will give the dish an oriental flavor. 8 servings can be prepared in 1.5 hours.

Ingredients:

dough – 700 g;
potatoes – 300 g;
onion – 300 g;
sliced pumpkin – 400 g;
vegetable fat – 100 g;
spices.

Preparation

Prepare a ball of flour and roll it out thinly.
Cut all the vegetables into small cubes, season to taste, adding a little vegetable fat.
Decorate the manti with pumpkin and steam them for 30 minutes.

Pumpkin manti with onions

Next, you will learn how to cook manti with pumpkin and onions, which in this case is the dominant component, thereby giving the dish a special juiciness and piquancy. The vegetable is not fried as in the vegetarian version, maintaining its sharpness. If possible, add fat tail fat or butter to the filling, which will make the taste irresistible. To feed eight people with an Asian delicacy, you need to spend 1.5-2 hours.

- million! When it says “manti with pumpkin and meat,” it seems that everything is defined by one name, and there is nothing to add. But this is not so! Dishes of Asian origin have so many different shades that even this dish can be prepared in different ways using the same ingredients.

Manti with pumpkin and meat - basic technological principles

Manti, like pilaf, are Tajik, Uzbek, Uyghur, Kazakh and so on. Each recipe for their preparation has its own characteristics, although it is based on only three main ingredients.

Meat

Meat for filling Asian cuisine prefer to cut small pieces. Chopped minced meat has a special taste. If you want to try a real Asian minced meat dish, do not use a meat grinder or food processor. This is a feature that relates to the method of mechanical preparation of the product.

Now about the types of meat used to prepare the dish: traditional look meat - lamb, but the use of veal and beef is allowed, from exotic species - camel, horse meat and goat meat. Since Muslims do not eat pork according to religious rules, and there is no such prohibition in the Orthodox canons, manti with pumpkin and meat can be prepared from pork. TO minced meat a small portion of tail fat is added.

Vegetables

Manti with pumpkin – a traditional dish Uyghur cuisine. In Tajik, Turkmen, Uzbek and Kyrgyz cuisine, onions and potatoes are mainly used as vegetables. Sometimes jusai (ramson) is added to the minced meat along with onions, or various combinations of vegetables and meat are used to prepare the minced meat. So, for example, in Chinese cuisine minced shrimp is used in combination with vegetables.

The dish became very popular back in the heyday of Soviet catering, and it was then that many variants of minced meat appeared, developed by technologists and chefs of the most popular restaurants. The minced meat, along with pumpkin, onions and meat, included fruits and dried fruits (quince, dried apricots). Sometimes sesame is added to the minced meat.

Dough

Like dumplings or dumplings, manti are prepared from unleavened dough, but in some recipes it is also found yeast dough. In Uyghur and Dungan cuisine, manti from yeast dough is prepared in winter period. If the dough is yeast, then the manti is first fried and then stewed. You can do without stewing, but in this case the manti will look like fried pies.

Used to prepare dough Wheat flour, water, salt; it should be tight, but elastic, so that it is convenient to roll out thin flatbreads. Therefore, immediately after kneading, the dough is left for an hour for the gluten to swell. Yeast dough is fermented after preparation long time, kneading it several times. Most likely, yeast is added not so much to make the manti rise, but to give the dough a sour taste, since the yeast processes the carbohydrates contained in the flour.

Sometimes eggs are added to the dough, but the amount of water added is reduced. Adding eggs is convenient to use in cases where semi-finished products are intended for freezing and storage, since the protein, when dried, forms a dense crust. The dough with the addition of eggs needs to be cooked a little longer.

Modeling methods

There is a legend that manta rays first appeared in China, and were invented by the commander as a symbol of sacrifice. Literally, translated from Chinese, “mantou” means stuffed head. Most likely, for this reason, manta rays have a round and fairly large shape. But in Asian and oriental cuisines there are other forms of modeling: oval, envelopes, triangles. The semi-finished product is sealed like in the usual way, and braided, braided.

Size of semi-finished product in Turkish cuisine– two times less than in Tajik or Uzbek version, where the weight of one product in its raw form is 60-65 g.

The highlight of the dish is sauce. It is prepared from tomatoes or fermented milk products, from vinegar and vegetable oil, but always with the addition of spicy shades and East Asian herbs.

1. Manti with pumpkin and meat - the basic recipe for yeast-free dough for semi-finished products

Products:

Premium wheat flour 750 g (including 50 g for dusting)

Water, warm 300 ml

Output: 1.0 kg

Cooking method:

Sift the flour into a large bowl, add salt and pour in water. Knead the stiff dough and cover it with a damp cloth for an hour to allow the gluten to swell. The dough should be soft and pliable. After proofing, place the dough on the work surface and continue kneading. Then they are cut into small pieces and rolled out into ropes. The ropes are cut into pieces of 20 g and formed into round and thin cakes. The middle of each cake should be slightly thicker than the edges.

2. Manti with pumpkin and meat - the basic recipe for yeast dough for semi-finished products

Ingredients:

Pressed yeast 75 g

Wheat flour ( premium) 0.6 kg

Water 380 ml

Yield: 1,000 g

Preparation:

Sift the flour and add salt to it, mix. The yeast is kneaded and diluted in warm water. The sifted flour is added to the water gradually, kneading a stiff dough. Cover it with a napkin and leave to proof for 3-4 hours. During this time, the dough is kneaded 3-4 times. Then roll out the dough and cut into portioned pieces and by adding minced meat, semi-finished products are prepared.

Manti made from yeast dough is first fried in a frying pan and then stewed.

3. Uyghur cuisine. “Kava-manta” - manti with pumpkin and meat made from unleavened dough

For preparation:

Dough (recipe No. 1) 1.0 kg

Lamb, fat 850 g

Onion, 350 g

Pumpkin (pulp) 800 g

Salt, hot pepper, cilantro, garlic

Operating procedure:

Wash the lamb (fillet) and keep it in ice water(place in the refrigerator overnight in a sealed container). For those who don't like specific smell: Add vinegar or a few slices of lemon to the water. Then drain the water, wash again and cut into small cubes, with a side of 0.5-0.7 cm. Cut the onion and pumpkin into the same cubes. Chop the cilantro and garlic very finely. Combine the minced meat ingredients, season with spices and beat lightly.

Cut the rolled out dough into squares. Place 40-45 g of minced meat in the center of each piece of dough, weighing 20 g, and seal the manti in the form of an envelope. If desired, you can use any other form of modeling.

Steam it. When serving, use spicy seasoning from pepper and vegetable oil, or from pepper, tomatoes and garlic.

4. Uyghur cuisine. “Boldurgan-manta” – manti with pumpkin and meat made from yeast dough

Product composition:

Dough (recipe No. 2) 0.5 kg

For minced meat:

Mutton ( loin) 500 g

Ramson (“jusai”) 50 g

Pumpkin 450 g

Spices: red hot pepper (ground), black pepper, salt

Refined oil(for frying)

Cooking technology:

Cut the meat and pumpkin into small cubes. Chop the greens. Combine the ingredients for minced meat, beat and let sit for half an hour in the refrigerator. Cover the bowl with minced meat with film or a tight-fitting lid.

Semi-finished products are formed as usual. Then they are lightly fried in boiling oil and brought to readiness in a double boiler.

“Boldurgan” means “lush.” This type of product tastes like fried pies, and they are brought to readiness in a double boiler to remove harmful oil, which, when fried, forms carcinogens, although among some peoples of Asia, manti are sometimes steamed first and then fried.

5. Recipe from the chef: manti with pumpkin and meat, with Tajik sauce

Products:

For the test:

Water 180 ml

Eggs 3 pcs.

Salt 8-10 g

Yield – 1 kg

For minced meat:

Quince 400 g (net)

Sesame 50 g

Garlic (to taste)

Pumpkin pulp 600 g

Veal (fillet) 900 g

Pork lard 150 g

Salt, pepper mixture

For the sauce:

Yogurt, homemade 500 ml

Basil, green

Parsley

Ground black and red pepper, salt

Preparation:

To prepare the dough, beat eggs with water. Further unleavened dough Prepare as usual (see recipe No. 1). Tip: Since the unleavened dough contains eggs, do not leave it uncovered to prevent a crust from forming. Cut and roll out the dough in small portions, keeping the bulk under the film.

Cut the dough into isosceles triangles. Place minced meat in the center, twice the weight of a piece of dough. Fold the corners of the dough towards the center and seal, connecting them together with a “pigtail”.

For minced meat, cut all ingredients into small cubes. It is better to use quince at the stage of technical ripeness, when it contains a sufficient amount of tannin, which gives special taste minced meat. Remove the skin. If desired, you can add wild garlic instead of garlic by finely chopping the greens. Next, mix the ingredients of the minced meat and keep it in the cold for about an hour, covered with a lid.

To prepare the sauce, take fatty homemade curdled milk. Chop the greens, adding them to taste. Add chopped herbs, salt and pepper to the curdled milk. Puree the sauce with a blender.

The sauce can be served separately, or pour it over the manti.

6. Oriental cuisine. “Hoshan” - manti with pumpkin and meat

Ingredients:

Dough, fresh and yeast - 0.5 kg each

For minced meat:

Lamb or beef (chopped meat) 1 kg

Pumpkin 600 g

Figs 200 g

Vinegar, fruit 75 ml

Butter 120 g

Ground anise, Bay leaf, hot peppers

Preparation procedure:

Prepare unleavened and yeast dough in equal parts, and combine it by mixing both parts. Roll out round cakes of 40-50 g each. Place the filling in the center of each circle, gather the edges of the dough towards the center, folding them into a “skirt”.

Preparation of minced meat:

Ingredients listed wash, peel and finely chop, then combine. The minced meat is beaten and covered with film, kept in the cold for 50-60 minutes.

Ready-made “hoshan” manti is fried in a heated vegetable oil. Afterwards they are placed in a saucepan, salted water is added to 1/3 of the height of the products, covered with a lid and simmered for 5-6 minutes.

Manti is served hot, with an oil-vinegar dressing and the addition of chopped herbs.

When choosing a recipe for a dough dish, be sure to adjust the amount of wet dough ingredients, taking into account the moisture content of the flour available.
To prevent the dough from “floating” during the modeling process, you need to check it for gluten content in advance. This can be done at home in a simple way: Take a pinch of flour into your mouth and chew. If a dense lump quickly forms from it, then you can safely start working.
To correct “floating” dough, add part of the choux pastry made from the same flour and mix well. True, the volume will be larger than planned, but the product will be saved. For a "floating test" you can use potato starch when kneading, pour it onto the work surface.
Old meat has to be cooked for a long time to become soft and juicy. It is better not to use such meat for preparing dough products, because the dough will boil faster than the meat is ready. This is especially true for products such as manti, where minced meat is cut into pieces rather than ground through a meat grinder.