Meat filling for manti. How to make juicy and tasty minced meat for manti: recipes

Real manti cannot be confused with dumplings - a dish from thin dough with a hearty middle, steamed, it is distinguished by tenderness and juiciness.

There are a lot of recipes for fillings for manti - from classic meat to lean pumpkin and diet cheese. Take advantage of our selection to cook tasty and varied on weekdays and holidays. It is not necessary to strictly follow the recipe, do not be afraid to improvise and add something of your own. The main thing is to adhere to the basic recommendations and rules.

Hearty meat fillings

manti came to Russia from the East, therefore it is traditionally believed that pork, which is denied by Muslims, cannot serve as a filling. However, the homeland of the dish is China, so a strict ban on the use pork meat no. We also have recipes and.

Basic recipes with meat

As meat fillings for homemade manti, you can use any meat - beef, lamb, chicken, pork, turkey. original taste obtained by mixing different types.

Spices give flavor and zest to the dish, spices, green and onion. It is necessary to add onion, it gives minced meat juiciness.

Classic recipe fillings for manti:

• 1kg lamb,
• 500 g onions,
• salt, pepper, cumin.

Meat for real Asian manti cannot be ground in a meat grinder, it must be chopped into small pieces with a sharp knife. The work is painstaking, but the result is worth it - the filling is tasty and juicy.

Simple minced meat for manti:

• 300 g beef,
• 300 g onion
• one pinch of zira, ground coriander, black and red pepper,
• salt to taste.

For juiciness, add 2 tablespoons of butter to minced meat. Cooking traditional manti in a pressure cooker - 45 minutes.

Pork manti:

• 500 g lean pork
• 500 g onions,
• black and red pepper,
• zira, salt, ground coriander.

The cooking time for manti with pork filling is 30-40 minutes.

Chicken manti with lard:

• 500 g chicken fillet,
• 100 lamb (can be pork) fat,
• 2 medium sized onions,
• salt, spices.

Chicken fillet, like meat, needs to be chopped with a knife. Fat is necessary for greater juiciness, for the same purpose you need to pour about 100 ml of broth.

Uighur manti:

• 700 g lamb,
• 300 g beef,
• 100 tail fat,
• 6 red onions
• salt, pepper, zira, ground coriander.

Such manti can be served in broth, pouring them directly into the plate.

Combined meat-based fillings

The filling for manti with meat becomes cheaper and no less tasty if vegetables are added to the composition.

Original manti with lamb and pumpkin:

• 400 g of lamb pulp,
• 400 g onion, 200 g pumpkin,
• zira, salt, pepper.

Pumpkin, onion and lamb should be cut into small cubes. These manti are cooked for about an hour.

An interesting option minced meat with zucchini:

• beef pulp - 400 g,
• pork with lard - 400 g,
• zucchini - 300 g,
• 3 large onions, spices.

Zucchini needs to be rid of seeds, if the peel is tough, you can peel it.

To prepare the stuffing for manti with potatoes and meat, chop with a sharp knife:

• 400 g lamb (beef or pork),
• 400 g peeled potatoes,
• 200 g internal fat,
• 4 bulbs.

Add ground pepper, zira, salt to the minced meat.

Budget stuffing with minced meat and vegetables:

• 200 g cabbage
• 200 g cabbage
• 2 medium onions
• 250 g minced meat, spices.

This recipe uses ground minced meat, but if meat is available, feel free to chop it with a knife.

Cabbage cut into small cubes and pour boiling water. Meanwhile, chop the potatoes. Drain the water from the cabbage and mix it with the potatoes. Salt the vegetables and leave for 15 minutes. Drain the resulting liquid and add minced meat. Salt, add spices if necessary. Steam cooking takes 35-40 minutes.

Delicious potato manti

The filling for manti with potatoes is very satisfying and tasty. Potatoes are suitable for cooking vegetarian manti without meat. In this case, instead of animal fats, add a little vegetable oil.

The recipe is simple:

• 4 potatoes
• 2 bulbs
• 100 g of fat - butter, fat tail fat or lard.

Potatoes are fresh, so spare no spices- add red and black pepper and an obligatory component - cumin. Finely chop the vegetables, mix with melted fat.

Another vegetarian recipe based on potatoes involves the addition of champignons. For 5-6 medium potatoes, take 300 g fresh mushrooms and 3-4 tablespoons of vegetable oil. Do not forget to add spices to minced meat.

Vegetable manti are cooked for at least 30 minutes, even if the filling is already ready, it takes time for the dough to come to readiness. Serve this dish well. sour cream sauce. Herbs and garlic will add piquancy.

Pumpkin Manti Recipes

Pumpkin in Central Asia is used no less than meat. pumpkin dish easy to make vegetarian and lean if you give up fat and butter, replacing it with vegetable. Another plus of a bright vegetable is its low price, include it in the menu original dish it is possible even in a difficult period of life, when there is no money to buy delicacies.

How to prepare pumpkin filling for manti: chop 700 g of pumpkin, 200 g of tail fat, 300 g of onion with a knife. Instead of fat, you can take 100 g of butter. It will take 35-40 minutes to cook.

Cabbage fillings for manti

Cabbage is not the most popular stuffing for manti, but this option is worth a try. Before sculpting the dough, cabbage must be prepared. First, chop the head, and then cut into small cubes. For 400 g of fresh cabbage, take one onion, salt, spices, parsley.

If you prefer healthy meals, just pour cabbage with boiling water and leave for 20-25 minutes. Late varieties can be boiled a little. In this stuffing, add melted butter or fried onions.

Manti are tastier from stewed cabbage with fried onions. Fry the onion in vegetable fat, add cabbage, spices and simmer until the juice appears.

How to sculpt manti - video

If this is your first time preparing manti, then watch the video to understand how to sculpt beautiful and appetizing-looking products.

And step by step recipe preparations from grandmother Emma, ​​beloved by millions:

By the way, it is customary to eat this dish with your hands - this is the only way to enjoy the taste without losing the juice. Almost any sauce can be served. Suitable tomato, sour cream, cheese.

If you know how to make a manti filling that is not in this collection, leave your recipe in the comments. Other site visitors will be grateful to you.

Step 1: prepare the dough.

Manti is a traditional dish peoples of Central Asia, it has a great history and thousands of names, hoshan, jusai-manta, kava-manta, yenik-manta, mantou and these are just a few variations. First you need to prepare the dough. Using a fine mesh sieve, sift the desired amount of wheat flour into a deep bowl and add 1 teaspoon of salt to it. Then mix these ingredients with a tablespoon until smooth.
Turn the stove on to medium and place a saucepan on it with the right amount pure distilled water. Heat the liquid to 30 - 35 degrees and pour into a measuring cup in order to make sure that there is enough water left to prepare the dough. With a clean hand, make a well in the middle of the dry ingredients and pour warm water into it.
Now put in a bowl a chicken egg without a shell and start kneading the dough with a tablespoon. When it becomes difficult for you to stir, continue kneading with your hands.
Knead the dough well as for dumplings or dumplings, give this process at least 10 minutes. Cover the finished dough with plastic wrap and let it brew for 15 - 20 minutes. Ideally, the dough should not be too soft or too dense.

Step 2: prepare the meat.

Rinse beef or lamb tenderloin under running water and pat dry with paper kitchen towels. Then lay the meat on a cutting board, clean from the hymen and small bones, If there are any. Then cut it into layers no more than 2 millimeters thick.
Then cut the layers into thin strips.
After chop the straws into small cubes, the smaller the better. Place the cut in a deep bowl.

Step 3: Prepare the onions and potatoes.

Peel potatoes and carrots, rinse under running water and pat dry with paper towels. Lay the peeled vegetables one by one on a cutting board and chop. First, chop the onion into small cubes.
Then chop the onion cubes with a knife into smaller pieces.
Do the same with potatoes. Then toss the chopped vegetables into the bowl with the minced meat.

Step 4: prepare minced meat.

Add half a teaspoon of ground black pepper to the bowl of chopped ingredients.
One teaspoon ground cumin.
One teaspoon of salt.
And 2 tablespoons of olive or vegetable oil.
Remember to top layer the onions and potatoes with your hands so that the vegetables become softer and let the juice flow.
Then mix the minced meat with clean hands until a homogeneous consistency. Separate a small amount of minced meat from the total mass, and place it in a separate bowl.
Cover the container with the rest of the minced meat with plastic wrap and refrigerate. Let the stuffing set.

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

Pour ordinary running water into the bottom of the steamer and place it on the stove, turned on to the middle level. Lubricate the remaining compartments of the double boiler with a small amount of vegetable oil. Take the rested dough, lay it on the kitchen table, previously sprinkled with sifted wheat flour, and roll it into a layer thick up to 2 - 3 millimeters.
Once the dough is ready, roll it around the rolling pin.
And using a zigzag technique, fold the dough layer into one parallel line so that its perpendicular length is 8 centimeters.
Then, with a sharp knife, cut the dough into squares, they should turn out to be approximately 8 by 8 centimeters in size.
As a result, you should get a lot of squares from the dough.
Arrange them on a floured kitchen table in rows.

Step 6: form the manti.

Now place 2 tablespoons on each piece of dough meat filling.
Take two opposite ends of the square and blind them with clean fingers.
Then do the same with the other 2 ends of the square.
Now connect the opposite corners to each other, blind, and here is your flour product almost ready. Lightly press it on the sides with the palms of your hands, thus giving your masterpiece an oval shape.
Prepare the rest of the manti in the same way, periodically taking out the next portion of minced meat from the refrigerator. It is advisable to cook this dish with the whole family, as this type of dough dries out rather quickly.

Step 7: steam the manti.

While you were forming manti, the water in the lower compartment of the double boiler began to boil.
Therefore, quickly, until the dough is completely dry, put the manti in compartments greased with vegetable oil at a short distance from each other, it is quite enough 1 - 1.5 centimeters. Put all the manta boxes on the bottom box where the water is boiling and set the timer for 45 minutes.
After the required time has elapsed, turn off the stove, remove the compartments with manti, helping yourself with a kitchen towel, and place them on the kitchen table.
With the help of a kitchen spatula, arrange the prepared manti on plates, sprinkle with black ground pepper and taste ahead.

Step 8: serve the right manti.

The right manti are served hot, stacked in portions on a large flat plate. As a side dish, this dish can be served with fresh or pickled vegetable slices. This meat dish is pleasant to savor with red semi-sweet or sweet wine, but for children it is preferable to serve pomegranate or manty with manti. Apple juice. The right manti will bring you a lot of pleasure, satiety and pleasure! Enjoy! Enjoy your meal!

- - If you cook manti yourself, immediately after cutting the dough into squares, it is better to separate a small part from the total mass and mold manti from flour squares. It is preferable to cover the rest of the dough during modeling with plastic wrap so that the dough does not dry out.

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

- - Potatoes can be put into the filling at will, mainly it is added in order to soften the taste of meat.

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

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

- Do not forget that for raw vegetables, raw meat and dough should be separate cutting boards and knives!

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

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

Manti is a dish of oriental cuisine, they are pieces of meat wrapped in unleavened dough and steamed. We can say that this is an analogue of our dumplings. To cook manti in your kitchen, follow the recipes with step by step photos below.

A step-by-step recipe for making manti with meat at home

As a rule, fatty meat is used in the preparation of manti: pork or lamb (in the original). Fat is also added to the recipe so that the filling is as juicy and tender as possible.

Cooking time: 1 hour 15 min.

Servings: 8.

1 hour. 50 min. Seal

Enjoy your meal!

Juicy manti with minced meat and onions in a slow cooker

Such manti can be cooked with minced meat, they look like khinkali. A prerequisite is that the multicooker has a container for steaming.

Cooking time: 1 hour 35 min.

Servings: 6.

Ingredients:

• Wheat flour - 200 g.
• Water - 50 ml.
• Chicken eggs - 1 pc.
• Salt - to taste.
• Minced pork + beef - 520 g.
• Onion - 4 pcs.
• Seasonings, a mixture of ground peppers - to taste.

Cooking process:

1. Sift the flour into a deep bowl, add the water mixed with the egg. Salt everything, mix and knead tight elastic dough. Gather it into a ball and wrap it in cling film while preparing the filling.
2. Peel, wash and cut the onion into small cubes or scroll in a meat grinder. Combine minced meat in a bowl (preferably a mixture of two different types of meat), onion, salt, add spices.
3. Mix the minced meat well until combined, you can lift it several times and throw it into a bowl with force, so the filling will be saturated with oxygen and acquire a delicate structure.
4. Dust the worktop with flour. Roll out the dough into a thin layer, cut circles out of it with a glass or cookie cutter.
5. Put the filling in the center in each circle of dough, pinch the opposite edges of the manti, and then pinch the corners together. It turns out bags of meat with a strip in the center.
6. Pour water into the bowl according to the instructions for the multicooker, put the container for steaming, greased with vegetable oil. Put all the manti in a container.
7. Set the "Steam Cooking" program and cook for about 30-40 minutes. depending on the multicooker model.
8. Serve the finished dish hot with sour cream, sprinkled with finely chopped herbs.

Enjoy your meal!

Very tasty and simple recipe for manti with pumpkin

Manti can be cooked with various fillings adding various vegetables to finely chopped meat. In this version, it's a pumpkin. Manti are juicy, fragrant, served with tomato-garlic sauce.

Cooking time: 1 hour 50 min.

Servings: 5.

Ingredients:

For test:

• Wheat flour - 470 g.
• Large chicken egg - 1 pc.
• Water - 215 ml.
• Salt - 0.5 tsp.

For filling:

• Pumpkin - 380 g.
• Fatty meat - 380 g.
• Onion - 3 pcs.
• Salt, a mixture of peppers - to taste.
• Butter - 2-3 tbsp. l.
• Balsamic vinegar - 1 tbsp. l.

For sauce:

• Tomatoes - 2 pcs.
• Garlic cloves - 1 pc.
• Salt, ground black pepper - to taste.
• Sugar - 1 pinch.
• Sunflower oil - 2 tbsp. l.

Cooking process:

1. Sift flour into a deep bowl, beat in an egg, add salt and add water in several steps. Knead the dough, as for dumplings, and leave at room temperature for 1 hour, covering the container with a clean kitchen towel.
2. For the filling, finely chop the meat and pumpkin (after removing the peel).
3. Peel the onion, rinse. Grind two heads with a blender in a puree, cut one into small pieces.
4. Add salt, pepper, half the vinegar to the pumpkin pieces. Mix the meat with onion cubes and mashed potatoes, add salt and ground pepper, the rest balsamic vinegar. Add to pumpkin mixture and stir. If there is not enough fat in the filling, then you can melt about 2 tbsp. l. butter and stir into filling. Mix everything and leave to stand for 15 minutes.
5. Roll out the dough thinly, cut circles out of it with a glass. Arrange the filling in circles of dough and pinch the edges as your imagination tells, the main thing is to be careful.
6. Cook the dish in a pressure cooker for about 45 minutes. A steamer is also suitable for these purposes.
7. For the sauce, in the bowl of a blender or food processor, combine the tomatoes, peeled garlic, salt and pepper, a little granulated sugar and oil. Grind everything to a puree.
8. Serve manti by smearing them butter and sprinkle with mixture ground peppers. Serve the prepared sauce with the dish.

Enjoy your meal!

How to cook delicious manti with potatoes?

Manty stuffed with potatoes and onions is an unpretentious dish, economical and loved by adults and children.

Cooking time: 1 hour 45 min.

Servings: 7.

Ingredients:

For test:

• Wheat flour - 0.5 kg.
• Chicken eggs - 1 pc.
• Water - 200 ml.
• Salt - 1 tsp

For filling:

• Potato - 900 g.
• Onion - 750 g.
• Pork fat or butter - 190 g.
• Salt - 1-1.5 tsp.
• Ground black pepper - 1 tsp.
• Cumin - 1 tsp

Cooking process:

1. Break the egg into a large bowl, add salt, water and mix. Sift the flour in portions into the liquid mixture, knead a cool but elastic dough.
2. Cover the bowl with cheesecloth or a towel and let it rest at room temperature for about half an hour.
3. For the filling, peel the onions and potatoes, rinse. Cut the onion into thin half rings, cut the potatoes into thin strips, combine the onion with the potatoes.
4. Add salt and freshly ground pepper to the vegetables, cumin. Mix the stuffing thoroughly.
5. Roll out the dough as thinly as possible, cut it into squares with a side of 10 cm.
6. Put the filling in the center of the dough squares, put a piece of butter or fat on it.
7. Stick on manti, connecting the corners with an envelope, and then pinch 4 corners with each other.
8. Lay out the manti on the tiers of the double boiler, moistening the bottom of each product in sunflower oil.
9. Arrange the manti in all tiers, pour boiling water into the pan of the double boiler, filling it by 2/3 of the volume.
10. Cover with a lid, put on a strong fire and cook under the lid for about 45 minutes.
11. The finished dish is served hot with sour cream or vegetable salad.

Enjoy your meal!

Juicy manti cooked in a double boiler

In a double boiler, you can cook many familiar dishes, including manti. Thanks to steaming, they are juicy and do not lose their shape.

Cooking time: 1 hour 45 min.

Servings: 5.

Ingredients:

• Minced meat - 420 g.
• Onion - 4 pcs.
• Salt - 1.5 tsp.
• A mixture of peppers - 1 tsp.
• Chicken eggs - 1 pc.
• Wheat flour - 600 g
• Milk or water - 240 ml.

Cooking process:

1. Minced meat is best taken mixed, from 2 types of meat, such as pork and beef. If necessary, you can add a little more fat scrolled in a meat grinder to it. Pepper and salt the minced meat (1 tsp), mix.
2. Peel the onion, rinse and finely chop. Crush the onion slices between your fingers to squeeze the juice out of them. Add to mince and stir.
3. For the dough, sift the flour into a bowl. premium, salt and beat in the egg. Gradually adding milk or water, knead the dough with your hands. Wrap in cling film or plastic bag and refrigerate for half an hour.
4. Remove the dough from the refrigerator, knead again with your hands and roll out with a rolling pin with a layer of about 1-2 mm.
5. Cut the dough into small squares, which are then rolled out a little more with a rolling pin.
6. Put about 1 tsp in the center of each square of dough. with a slide of filling and pinch the edges.
7. Put the manti in a double boiler at a certain distance from each other, pour water on the bottom of the double boiler, cook for about 30-45 minutes.

Enjoy your meal!

Real manti in Uzbek

In the homeland of manti - in the East - they are prepared from unleavened dough, fat lamb and a lot of onions are put in the filling. The dish is steamed. Try and make Uzbek manti at home, the result will please you very much.

Cooking time: 1 hour 50 min.

Servings: 8.

Ingredients:

For test:

• Wheat flour of the highest grade - 430 g.
• Flour from durum varieties wheat - 470 g.
• Yolk chicken egg- 3 pcs.
• Salt - 0.5 tsp.
• Water - 440 ml.

For filling:

• Lamb - 730 g.
• Fat tail fat - 220 g.
• Onion - 2 pcs.
• Salt - to taste (about 1 tsp).
• Ground black pepper - 0.5 tsp.
• Ground cumin - 0.5 tsp.

Cooking process:

1. Mix flour of two varieties and mix, sift into a deep bowl.
2. Add the yolks, water and salt to the flour, mix and knead a cool elastic dough.
3. Wrap the dough in cling film and refrigerate for half an hour so that the gluten from the flour has time to work.
4. Meat and fat cut into very, very small cubes, but do not grind into minced meat.
5. Peel the onion, wash and very finely cut into cubes, add to the meat and mix.
6. Salt the mass, add seasonings, stir. Leave the filling in the refrigerator for 20 minutes so that the meat is saturated with spices and onion juice.
7. Dust the surface of the table with flour, lay out the dough and roll it thinly enough with a rolling pin.
8. Cut the dough into small squares, put a little more than 1 tsp in the center of each. meat filling. Pinch the edges.
9. Pour water into the steamer bowl, put manti on the steamer levels and cook them for about 40-45 minutes.
10. Arrange hot manti on plates, add sour cream or your favorite sauce, sprinkle with finely chopped greens.

Enjoy your meal!

Recipe for making manti in a pressure cooker

If you are lucky enough to have a mantle cooker at home, you definitely need to cook tender manti full of juice in it. Cooking dough and meat filling with pumpkin does not require special knowledge, and the pressure cooker will do the rest.

Cooking time: 1 hour 50 min.

Servings: 10.

Ingredients:

• Lamb - 1.45 kg.
• Onion - 5 pcs.
• Pumpkin - 320 g.
• Chicken egg - 1 pc.
• Wheat flour - 1 kg.
• Fat tail fat - 220 g.
• Water - 200 ml.
• Salt - 0.5 + 1 tsp.
• Ground pepper - 1 tsp
• Vegetable oil - for lubrication.

Cooking process:

1. Sift flour into a large bowl, add water and salt, egg. Knead an elastic but stiff dough for 15 minutes. Wrap it in cling film and put it in the fridge for half an hour.
2. Cut lamb into small pieces. Cut the fat in the same way and add to the meat.
3. Peel the onion, wash it and also cut it into small cubes. Add to meat, salt, add seasonings and mix. Raise the cut several times and throw it back into the bowl with force. This saturates the stuffing with air and helps to make the filling more tender.
4. Peel the pumpkin and cut into very small pieces, mix into the filling.
5. Remove the dough for manti from the refrigerator, roll out a thin layer and cut into medium-sized squares.
6. Put a part of the filling in each square, connect the opposite corners of the manti, then again connect the resulting corners diagonally.
7. Pour water into the pressure cooker, bring it to a boil. Lubricate the pressure cooker levels with vegetable oil to prevent sticking of products.
8. Steam manti for about 40-45 minutes.

Enjoy your meal!

Manti baked in the oven

If there are no special devices at home in which you can steam manti, it will come to the rescue conventional oven. This method also allows you to make a large volume of products at once.

Cooking time: 1 hour 45 min.

Servings: 7.

Ingredients:

• Wheat flour - 1 kg.
• Chicken egg - 1 pc.
• Salt - 0.5 tsp.
• Water - how much dough will take.
• Minced meat - 730 g.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Salt, pepper, seasonings - to taste.

Cooking process:

1. For minced meat, you can take any fatty meat of two varieties and mix it in equal proportions. If the minced meat is prepared at home on its own, then it is advisable to add more fat to the meat in order to increase the percentage of fat content.
2. To the minced meat add onion, cut into small pieces, and peeled potatoes, also cut into small cubes. Add salt and pepper and mix everything thoroughly.
3. For the dough, sift flour into a bowl, add salt and an egg, and then add water and knead the dough. The dough should lag well behind the hands. Put in the refrigerator for half an hour.
4. Roll out the dough, dusting it with flour, into a thin layer, cut out squares of 10x10 cm in size. Put the filling in the center of each piece of dough, close up in any convenient way and form each product.
5. Grease a baking sheet with sunflower or other vegetable oil, heat the oven to 180 degrees.
6. Spread the manti on a baking sheet, put in the oven for 15 minutes. Pour into a pan meat broth or a mixture of water and tomato paste and salt so that the manti is half covered with liquid. Cover the baking sheet with foil and cook in the oven for another 35 minutes.

Enjoy your meal!

Delicious manti with cabbage

Here, the stuffing for manti is added White cabbage, it adds to the dish unusual taste, but cabbage goes well with minced meat. Products are cooked in a steamer.

Cooking time: 1 hour 40 min.

Servings: 10.

Ingredients:

For test:

• Wheat flour - 1 kg.
• Chicken eggs - 1 pc.
• Water - 570 ml.
• Salt - 1.5 tsp.

For filling:

• Minced meat - 520 g.
• White cabbage - 480 g.
• Onion - 480 g.
• Spices - 2 tsp
• Butter - 40 g.
• Fatty sour cream - 180 g.
• Salt - to taste.

Cooking process:

1. In a deep bowl, mix the egg, salt and water. Sift flour into a separate bowl. Gradually adding the liquid mixture to the flour, knead a stiff dough. Leave, covered with a towel, at room temperature for 15 minutes, so that the gluten works and the dough becomes more elastic.
2. Put minced meat from fatty meat or a mixture of meat and lard into a deep bowl. Wash the cabbage, finely chop and add to the minced meat.
3. Peel, wash and finely chop the onion, add to minced meat.
4. Salt the meat filling, add seasonings to your liking and mix everything thoroughly.
5. Dust the table and rolling pin with flour, roll out the thin dough. Using a glass, cut out circles from the dough, put the filling in the center of each circle. Pinch products in any usual way.
6. Pour water into the bowl of the double boiler, grease the tiers with oil. Lay out the molded manti in tiers.
7. Cook the dish for 40-45 minutes.
8. Serve hot, pouring plenty of sour cream over them and sprinkling with a mixture of peppers and fresh finely chopped greens.

Enjoy your meal!

Juicy colored manti from Stalik Khankishiev

According to the recipe of Stalik Khankishiyev, manti are obtained in three colors (yellow, green and red), as natural dyes for the dough, pumpkin puree, spinach and beetroot juice. The dish turns out not only juicy and tender, fragrant, but also beautiful.

Cooking time: 1 hour 10 min.

Servings: 8.

Ingredients:

• Wheat flour - how much dough will take.
• Chicken eggs - 3 pcs.
• Flour "Durum" - 300 g.
• Pumpkin - 300 g.
• Beets - 400 g.
• Frozen spinach - 350 g.
• Vegetable oil - 35 ml.
• Butter - for serving.
• Salt - 3 tsp + 1 tbsp. l. in minced meat
• Onion - 800 g.
• Meat - 650 g.
• Fat tail fat - 300 g.
• Ground black pepper - 0.5 tbsp. l.
• Zira - 0.5 tbsp. l.
• Coriander - 0.5 tbsp. l.

Cooking process:

1. Peel and wash vegetables. Cut the pumpkin into pieces, put in a saucepan. Pour in the same 20 ml of vegetable oil and 50 ml of water, cover with a lid and put on the stove, simmer until almost ready. Punch the pumpkin with a blender and rub through a sieve. Take 1 cup of puree for the recipe.
2. Pour a little oil and water into the pan, put the frozen spinach. Reheat until it thaws, but try not to overheat so that it does not lose color. Send to a blender, then rub through a sieve. Take 1 cup puree.
3. Squeeze out the juice from the beets with a juicer, you should get about 1 cup of juice.
4. Mix 100 g Durum flour, 1 egg, 1 tsp. salt and 1 incomplete glass of pureed pumpkin puree. In portions, mix in the sifted ordinary wheat flour until the dough is firm but elastic, similar in texture to dough for dumplings. Knead the other 2 types of dough in the same way. Wrap the dough of each color separately in cling film and set aside.
5. For the filling, cut the meat and fat with a sharp knife into very small pieces. Cut the onion into small pieces, pour over the meat.
6. Sprinkle salt directly on the onion and carefully knead the onion and salt with your hands so that the juice stands out. Pour spices into minced meat and mix everything quickly.
7. Roll the yellow dough into a sausage, cut off the rounds about 1 cm thick. Roll out all the rounds with a spindle-shaped rolling pin so that the edges of the dough are thinner than the middle.
8. Place 1 tbsp in the center of each manta. l. with a slide of filling, fasten the edges as you like. In the same way, mold manti from green and red dough.
9. Pour water into the bottom of the pressure cooker, set the levels. Dip the bottom of each manta in vegetable oil so they don't stick to the metal. Cook about 35-45 min.
10. Grease another hot dish with butter and serve.

Enjoy your meal!

Manti are traditionally part of Eastern and Asian cuisine, although they are considered national dish some Siberian peoples. Often, manti is called relatives of dumplings and Georgian khinkali, but, despite some similarities, they are cooked differently. home distinguishing feature in that the minced meat for them is made from lamb, the dough is rolled out very thinly, and the “mantou” (as the Chinese call them) is cooked only for a couple. From Chinese, this word is translated as "stuffed head", since manti is much larger than dumplings. If you learn how to cook manti correctly - like in Asia, you will not have a problem what to cook for festive table, so use the recipes from our website. Create your culinary masterpieces, delighting loved ones and dear guests with oriental dishes.

Secrets of making dough for manti

Unleavened dough is made from water, salt and flour, sometimes with the addition of eggs. For soft and elastic dough, which does not tear, even if it is rolled out too thin, water and flour are taken in proportions of 1: 2. 1 egg is enough for 500 g of flour, and if you want the dough to be especially tender, water can be replaced with milk. Some housewives first bring the milk to a boil, and then add it to the dough, because choux pastry keeps the liquid inside the manti well during the cooking process. In Turkestan, manti is made from yeast dough in winter.

An important point in preparing the dough is to knead it perfectly for 20 minutes, and since it is difficult to do it on your own, it is better to use a bread machine. The finished dough is covered with a towel and left alone for an hour. At this time, you can do the filling.

Delicious and juicy filling

AT classic version stuffing for manti is prepared from lamb with the addition of fat tail or visceral fat, although in kitchens different countries have their own traditions. The Chinese mainly use pork for minced meat, the Mongols knead the stuffing from goat meat, beef, camel meat and horse meat, and in coastal Chinese regions they add shrimp to minced meat. Modern housewives for cooking manti mix different types meat - beef, pork, lamb and chicken. Fat tail and interior fat are often replaced with salted or smoked pork fat, although this is not welcome in Asian cuisine. Pieces of fat make manti tender, tasty and juicy, the main thing is not to overdo it: 150 g of fat is usually taken per 1 kg of meat. Sometimes fat is added piece by piece to minced meat when sculpting manti.

The main point in preparing the filling for - do not use a meat grinder or blender. The meat is finely chopped with a knife into cubes no larger than 0.5 cm, fat and onions are also cut, which are taken in a ratio of 1: 2. The more onions, the juicier the filling will be. The main spice for manti is zira, you cannot do without it, and salt and other spices (cumin, black and red pepper, garlic) are added to taste. Marjoram, coriander and basil make minced meat especially tasty and fragrant.

Minced meat for manti will become even tastier with pieces of mushrooms, pumpkin, carrots, potatoes and other vegetables, besides, potatoes absorb excess moisture and prevent the dough from tearing. Many people love manti with pumpkin, which are made without meat according to the same recipe - with onions and lard. They turn out unusual, tasty, tender and very juicy. Manti with fruits - apples, quince and grapes, manti with cottage cheese and cheese, fish and minced soy are popular.

We sculpt the right manti

The settled dough is rolled out with a layer of 1–2 mm - ideally, it should be so thin that the filling is visible, since the art of making manti is evaluated primarily by the thickness of the dough. It is important not to overdo it, otherwise the dough will tear. It is cut into squares 15 × 15 cm and 1 tbsp is laid out in the middle of each square. l. fillings. Sharp corners from opposite sides of the square cake are connected from above, and the new corners formed at the bottom are pinched with each other on the sides.

Some housewives form bundles from the dough, cut into pieces, roll each piece into a ball and roll it thinly with a rolling pin. The diameter of the resulting pancake should be at least 10 cm. The filling is placed in the middle, the circle of dough is lifted by the edges from opposite sides and connected, the same is done with the other edges of the pancake. The corners are pinched diagonally, and the manti are ready. In Asian cuisine, another technique for sculpting manti is used - the filling is placed in the middle of the pancake, then the dough is lifted from three sides and beautifully connected. Uzbek manti do it crosswise, fixing the ends like in a postal envelope.

There are many forms of manti - choose the ones that seem the most simple and cute to you. Before cooking, manti is sometimes left for 10 minutes, covered with a towel, and only then they begin to cook.

Cooking manti in a double boiler and pressure cooker

Do not boil in water like dumplings. They are cooked only for a couple, and most often a specialized oven is used for this purpose. kitchen dishes pressure cooker. It consists of two pans with a lid, placed on top of each other. Water is poured into the lower pan, and the bottom of the upper pan resembles a colander through which steam penetrates. If you do not have a mantle, you can replace it with a regular double boiler or multicooker, since it has a Steam Cooking program.

How to cook fresh or frozen manti in a pressure cooker, double boiler and slow cooker? While the water is boiling in the lower part of the dish, the manti are laid out on the grate, after dipping them with the bottom in vegetable or melted butter. They do the same with frozen manti, and they do not need to be thawed before cooking. How to find out how long it takes to steam manti in a double boiler or in a pressure cooker? It all depends on the size of the products, but usually this process takes about 40-50 minutes.

Sometimes manti is first fried in oil until golden brown, and then transferred to a double boiler and brought to readiness for 25 minutes. And in Dungan cuisine, they do the opposite - they boil manti, and then fried or deep-fried.

Asian manti with meat and pumpkin

Knead the dough from 500 g of flour and a glass warm water with a pinch of salt, wrap it in a film or cover with a towel, leaving it on the table for 20 minutes.

Cut 500 g of lamb, 150 g of tail fat, 300 g of pumpkin and 3 onions into cubes, mix, salt, pepper, add finely chopped cilantro. Roll out the dough thinly, cut out mugs with a glass, put the filling in the middle of each and connect the edges of the pancakes on top. Cook in pressure cooker for 40 minutes.

Before serving, appetizing manti are poured with melted butter, sprinkled with black pepper and fragrant herbs. This dish is served with sour cream, mayonnaise, horseradish, mustard, spicy tomato or yogurt sauce, curdled milk, vegetable salad or meat broth. Manty is best eaten hot, enjoying their bright oriental taste and aroma. This is a real treat for lovers. Asian cuisine. Enjoy your meal!