How to cook manti at home

The most popular dish, which is never much! No matter how many round, square, triangular, braided items fit on a huge dish, in a few minutes everyone will leave "flying"! Such a success is reserved only for the hostess who knows how to cook manti with a truly oriental accent.

Uzbek manti at home

A feature of the traditional Uzbek dish is thinly rolled dough made exclusively from flour and water.

For the test you need:

• water - 90 ml;
• flour - from 300 g;
• a pinch of salt.

For the composition of the filling:

• fat tail fat - 20 g;
• lamb - 200 g;
• turnip onion - 2 pcs.;
• salt, zira, pepper.

Cooking method:

1. Sift flour into a deep bowl with a pinch of salt. We arrange a small hole in the middle, pour a little warm (up to 30 ° C) filtered water.
2. Knead a soft but resilient dough for manti. We do this manually, because food processors are not able to replace the warmth of human hands and feel the moment when the product has become elastic and quite dense.
3. The resulting ball is wrapped in a film, left for "relaxation".
4. While the dough enjoys peace, prepare the filling. To get traditional Uzbek products, we cut mutton and fat with a knife into the smallest cubes. To facilitate a very laborious work, before making minced meat, we send meat for 15 minutes. into the freezer.
5. Add finely chopped onions, slightly rubbing the pieces with your hands. We attach the zira, salt to taste, mix and beat the composition.
6. We roll out the dough with a thin layer and cut squares out of it (10x10). We put in each a spoonful of filling, form the product. We cover the dish with a towel, wait 10 minutes, then put it on the sheets of the double boiler. Cooking for 45 minutes.

Serve manti in Uzbek style, sprinkled with allspice and flavored with a lot of homemade oil. It is simply impossible to break away from this insanely delicious dish!

Cooking recipe with minced meat and potatoes

Adding a component from potato tubers to minced meat will provide the filling with delicate qualities and a pleasant taste.

Essential Ingredients:

• pre-made dough - 1 kg;
• minced meat - 500 g;
• potatoes - 300 g;
• onion heads - 3 pcs.;
• salt, herbs, spices.

Step-by-step preparation:

1. Boil root vegetables in salted water and cut into small cubes. Add them to the minced meat along with finely chopped onion half rings and chopped herbs. We mix the composition, adding salt, spices and spices.
2. Roll out the dough, divide it into squares or circles. If we form thick cakes, the dish takes on a sophisticated look. Thin layers will make the dish more delicate and tasty. We will consider questions of the correct molding in one of the following recipes.
3. We spread the formed products on the lattices of the pressure cooker. We maintain a small distance between them, so that instead of individual manti, you do not accidentally make a pie.

We serve an oriental dish with homemade sour cream or fresh butter.

Lazy manti in the oven

You can get great Asian food, figuratively speaking, almost lying on your favorite couch.

The composition of the components:

• minced meat - 500 g;
• bulb;
• finished dough - 600 g;
• broth - 150 ml;
• cheese - 150 g;
• salt, spices, spices.

Cooking Technology:

1. Place the thinly chopped onion, a pinch of salt, chopped greens in the minced meat. Knead the composition by adding a little water.
2. In a traditional way, we divide the dough into pieces. From each roll a thin cake, which we cut into long ribbons up to 5 cm wide.
3. We spread along the stripes on a spoonful of filling, leaving a small distance between the portions. We double the free parts of the dough and fasten them tightly. The meat ball is inside a kind of "packaging", peeking out of it the open part. In this way, we pinch all the places between the filling, we get a kind of "composition" of several "trailers".
4. We twist the culinary “train” upside down with meat and put the items into shape.
5. Pour the broth and send the container for an hour to the oven (180 ° C). 5 minutes before cooking, sprinkle food with shredded cheese.

Now, when the lazy manti has acquired a finished look, you can "move" to the table from the sofa. It’s not too lazy!

Lenten version with pumpkin

The presented national food will appeal to not only lovers of lean food, but also to adherents of a healthy diet.

Ingredients for the filling:

• pumpkin pulp - 500 g;
• regular sugar - 1 tsp;
• we select the amount of salt and pepper as desired.

Cooking:

1. We prepare the dough for manti on the basis of water (250 ml), flour (300 g), a pinch of salt and soda (0.5 tsp), which is quenched with lemon juice.
2. Cut the pulp of the pumpkin into cubes (5 mm), which we spread in a pan with oil. Add a little salt and white sugar, passée for 6 minutes.
3. We divide the dough into small balls, from which we roll small cakes. We spread the cooled pumpkin filling, form beautiful manti. To prevent the shell of the blanks from breaking, we make the center of the dough slightly thicker than the edges.
4. We spread the products on the lattices of the double boiler, add spices and spices to the container with water. Cooking 40 minutes.

Serve the dish hot, seasoning with your favorite sauce or sour cream. Chopped greens will not hurt either!

How to cook manti in a slow cooker?

Required Products:

• flour - 260 g;
• egg;
• purified water - 100 ml;
• oil (sunflower or olive) - 20 g;
• meat (beef, pork) - 300 g each;
• turnip onion - 2 pcs.;
• salt, a little pepper, greens.

Cooking process:

1. From the sifted wheat flour, eggs, butter and salt, knead the dough, “round” the resulting workpiece and leave it under the towel for half an hour.
2. We release the meat pulp from the films and tendons, cut into pieces. We chop the product with a knife or pass through a large grill of a food processor. Add the desired amount of salt, pepper, make a batch of minced meat.
3. We roll out the dough with a thin layer, on top of which we spread the meat layer, sprinkle with chopped greens. We turn the sheet with the filling roll, tighten the edges of the dough. We place the product on the grill, grease it with oil.
4. Pour water into the bowl of the unit, select the “Steam cooking” program, set the cooking time to 1 hour.

We take out a delicious roll, divide into parts, serve manti from a slow cooker under fragrant homemade sour cream.

With beef without a pressure cooker

What to do if you really want to treat yourself to delicious Asian food, but haven’t got a special pan for cooking it yet? Do not despair, the resourceful housewife is submissive to all culinary techniques and tricks.

What products are needed:

• bulbs - 2 pcs.;
• butter - 200 g;
• potato tuber;
• dough - 400 g;
• beef - 400 g;
• fat (fat tail) - 100 g;
• we select the amount of salt, pepper, zira at will.

Cooking juicy manti:

1. Initially, we make plastic and soft dough, we allocate time for it to “rest”.
2. We process meat, grind it in a combine through a large nozzle, adding onions.
3. Cut the peeled potatoes into small cubes, do the same with fat tail fat. We combine the components with minced meat, add salt, pepper, zira, chopped greens.
4. We divide the rolled out dough into small squares, lay out the filling, form the products in the form of envelopes and tweak the corners in pairs.
5. Lubricate the pan with oil, spread the manti to the bottom, pour a little water or broth, throw a few grains of zira. Cook for about half an hour.

There is another cooking option without a pressure cooker. We spread the products in a sieve, which we place over boiling water in a pan.

The proposed methods for producing dishes are not quite traditional, but the end result will be no worse!

Cooking manti in Tatar

Like Russian dumplings, dough and toppings dishes have a huge number of variations created by the chefs. One of the options is Manti in Tatar.

Required Products:

• flour - 300 g;
• water and milk - 100 ml each;
• egg;
• potato tuber;
• minced meat - 400 g;
• fat tail fat - 50 g;
• oil (olive or sunflower) - 20 g.

Step-by-step preparation:

1. There are no fundamental differences in the method of obtaining the test, but there are some subtleties. Combine water and whole milk, heat a little. Beat the egg, place in the sifted flour. Add salt, pour a stream of liquid, make a batch of elastic dough. The right to a half-hour “rest” for a product is, as always, ensured.
2. Grind meat (with a combine or knife). Shred the diced fat and peeled potatoes. We chop the chopped onion in oil together with zira or caraway seeds, add to the minced meat, salt and pepper composition.
3. Roll out the dough, cut the squares, lay out the filling. Add a few root cubes and form manti. Then gently press each serving with your palm, giving them a rounded appearance.
4. In Asia, food is placed in a special dish - Kaskan. We use a pressure cooker. We spread the products on oil-treated lattices, put them in a pan and cook for 45 minutes. To activate the boiling process and the formation of a large amount of steam, pour a spoonful of salt into a container of water.

In Tatarstan, manti is served with sour milk (ice cream) or with gravy from onions fried to transparency, seasoned with tomato paste. Very tasty!

Steaming recipe

The wide functionality of the appliance not only allows you to cook juicy and mouth-watering manti, but also at the same time receive various other dishes.

The composition of the components:

• minced meat - 500 g;
• onions - 2 pcs.;
• cold water - 200 ml;
• flour - 300 g;
• oil (olive or sunflower) - 100 g;
• salt is used according to preference.

Cooking method:

1. We combine the sifted flour and water, knead the dough of a dense structure. We wrap the ball in film and send it to the refrigerator for an hour.
2. Add onion, salt, spices and spices, chopped into cubes, into minced meat, carefully mix the composition.
3. Roll out the dough, cut out squares or circles, place the filling, form manti.
4. We dip each product in aromatic oil, put it into a double boiler at a certain distance from each other. Cook for 45 minutes with active boiling water.

Serve the dish, generously lubricating with butter and sprinkling with a mixture of allspice. These are the traditions!

Perfect manti dough: recipes

We are used to thinking that dough for manti should be the most unpretentious: water, flour, salt. In practice, everything is not so clear.

Choux pastry

Prepare:

• flour - 250 g;
• egg;
• boiling water - 120 ml;
• vegetable oil - 10 g.

Cooking:

1. Dissolve a pinch of salt in hot water. Combine the egg with butter, sift the flour. We knead the dough as quickly as possible. Initially we use a blender, then we work with our hands, getting an elastic and elastic mass.
2. To make the dough perfect, knead it for at least 15 minutes. Press the formed ball to the table, then stretch to the sides. We collect the edges of the dough in the center and repeat the kneading procedure dozens of times until we get an elastic and soft texture of the product, which does not stick to the hands.

Kefir dough

You will need:

• flour - 500 g;
• baking soda - 6 g;
• oil (sunflower or olive) - 15 ml;
• kefir - ½ cup.

We combine in a bowl kefir at room temperature, a pinch of salt and oil. Sift the flour and make the right dough, adjusting the amount of bulk component. At the output we get a soft, pleasant mass for the hands.

Mineral Water Dough

Prepare in advance:

• egg;
• flour - 260 g;
• vegetable oil - 20 g;
• mineral water - ½ cup;
• a pinch of salt and regular sugar.

We drive an egg into the sifted flour, combine it with a part of the bulk product. Add the rest of the ingredients, pour heavily carbonated water and knead the elastic dough.

Having achieved the perfect quality of the base for manty, we are sure to provide her with a half-hour “vacation” for relaxation.

Secrets of making delicious manti filling

The task of filling oriental products with various fillings is no less important than obtaining a quality test.

Cooking conditions for delicious toppings:

• To get juicy minced meat, we use well-ground knives. In extreme cases, grind the products with a meat grinder with a large nozzle.
• The composition of the beef filling includes pork pulp, as well as pieces of fat tail fat.
• In the composition of meat ingredients, be sure to add onions in a ratio of 1: 2. The proposed method provides minced meat juiciness.
• An excellent component for the filling are recognized products such as pumpkin and potatoes. Pieces of root vegetables, like a sponge, absorb excess juice, preventing rupture of the mantle shell.
• Using modern cooking methods, we “attract” fresh mushrooms, fruits, seafood, cottage cheese and vegetables to prepare delicious fillings.

How to sculpt mantas correctly and quickly

Despite the fact that these products, like dumplings or dumplings, are made of dough, the process of their design requires certain culinary skills and techniques.

How to sculpt manti:

1. Roll out a thin circle from the dough, raise one edge, fold the tortilla in the form of an accordion (layer width up to 10 cm). We divide it into parts up to 10 cm wide. We unfold the sheets and cut them into folds. We spread the filling, connect the ends of the dough crosswise over it, pinch the corners on the right and left sides. The main thing is to make the shell airtight, preserving the juice of the filling placed inside it!
2. Cut the rolled out circle into curly strips, spread the minced meat to the middle of the tape, cover the filling with the free part of the dough, and roll it up.We get the product in the form of an elegant rose.
3. We form a “sausage” from the dough, which we cut into pieces up to 2 mm wide. We roll the ball in our palms, then we make a thin cake out of it. We turn the layer over the placed filling, pinch the top of the dough with two fingers, then do the same with the right and left edges. Side corners are also fastened on both sides. In just a few seconds we get a luxuriously decorated dish.
4. The classic way of sculpting is the so-called pouch. The edges of the rolled circle are collected upwards in the form of folds, pinching (twisting) over the filling. If the dough is divided into squares, each corner is fixed above the forcemeat in the form of a "knot".
5. To get Uigur (classic) manti, roll out the dough pieces in small cakes. Spread the minced meat, leaving the perimeter of the workpiece free. We cover the lower part of the filling with a small segment of a circle, alternately overlap the sides on the right, then on the left. Holding the new layers with your finger, we continue to “weave” the pigtail until we completely close the top of the dough.

How much to steam manti

The taste of the resulting dish directly depends on the method and time of heat treatment of products.

How much to cook manti in a double boiler:

• For fresh food obtained at home from quality products, we spend at least 40 minutes on the final process.
• Frozen manti, cooked with your own hands, will require from 40 to 50 minutes. being in a double boiler.
• When buying store products, we take into account the peculiarities of their production: thick dough, far "hidden" meat (if there is any). For such a meal requires at least 60 minutes.
• Cooking time depends on the size of the products, and on the amount of meat filling, which we put from the heart, not sparing the product for ourselves, loved ones. By the standard 45 minutes, we roll another 10.
• Finally, we do not forget that manti should be placed in a double boiler only after the active boiling of the liquid begins, otherwise our “labor” will stick to the sheets of the double boiler and break. It will be very disappointing!

The tips and recommendations on how to cook manti are basic. In any family, there are individual culinary preferences, so you can not take each recipe as a frozen dogma. We think, fantasize, introduce our innovations and successful finds.