Manty is another representative of the large and tasty family of dumplings. But if the homeland of our Russian dumplings is Siberia, then manti is a guest from Central Asia (Uzbekistan, Tajikistan, Mongolia, etc.). Naturally, the Asian origin determines some of the features of this dish: the use of lamb, southern spices, steaming, eating with your hands rather than with a fork. However, this does not mean at all that manta rays are something exotic, complex and inaccessible. The problem here can only be one thing - the lack of a double boiler, but if you have this device in your kitchen, then the process of preparing manti will seem like a trifle.

  • filling:
  • 500 gr. fatty lamb (or 400 g beef + 100 g lard)
  • 1 large onion (250-300 gr.)
  • 1 tsp heaped salt
  • 1 tsp cumin
  • 0.5 tsp ground black pepper
  • manti dough:
  • 2 cups of flour
  • 2 chicken eggs
  • 1 tsp salt without a slide
  • 50 ml. water

    Manti dough

    Filling for manti

  • It's time to move on to preparing the filling for the manti. Here again is an interesting feature of the oriental recipe: we start preparing the filling not with meat, but with onions. Onion very, very finely, then pour it into a small bowl. Add a teaspoon of salt to the chopped onion.
  • We begin to knead the onion with our hands and squeeze out the juice. Salt promotes juice release very well, so within just a minute you will have quite a lot of liquid in your bowl. After this, we set the bowl with onions aside, let it continue to “cry” and, finally, move on to the meat.
  • Traditionally, manti is prepared with fatty lamb, and in my recipe I will use this meat. But if there is no lamb on the market, then it can be replaced with beef. In this case, fat must be added to the beef, which will give the meat juiciness. Of course, it would be ideal if it turns out to be lamb fat, but you can also use ordinary lard.
  • So, the meat should be turned into minced meat. Naturally, this is easiest to do with a regular meat grinder, but only in this case will all the meat be squeezed out and crushed. This is good for cutlets, but not for manti. It is advisable to feel individual juicy pieces of meat in manti. That is why I always follow the traditional path of oriental cooks and cut meat with a knife. This is done as follows: first we cut the meat into thin slices. Then we cut the meat plates into thin strips.
  • We cut the strips into small pieces, less than a centimeter in size.
  • After this, it is advisable to lay out the meat on a cutting board and go through the pieces again with a knife or, better yet, a sharp hatchet.
  • Pour the chopped meat into a bowl with onions. If your lamb is not fatty or you used beef, then add finely chopped fat or lard. Mix all this and add 1 teaspoon of cumin (the spice can be used either in seeds or ground).
  • Add 0.5 tablespoons of ground black pepper. Then mix the minced meat thoroughly again. Once in the onion juice and spices, the meat begins to marinate. The minced meat immediately begins to emit a fantastically appetizing aroma of kebab.

    How to sculpt manti

  • Well, we have the dough ready, the filling too, so we can proceed directly to sculpting the manti. To do this, remove the dough from the film and knead it again. You will notice that working with it is now much easier.
  • Divide the dough in half and roll each piece into a sausage. We cut each sausage into 8 pieces with a knife. The blanks for 16 manti are ready. Now we roll them into thin cakes slightly smaller than a tea saucer.
  • Some cooks roll out 5-6 flat cakes at once, and only then start sculpting. Personally, I find it more convenient to cook manti one at a time. In this case, the dough does not have time to dry out, and our Asian dumplings are easy to mold.
  • The technology for assembling manti is as follows: place a heaped tablespoon of filling on a rolled out flatbread.
  • We bring together two opposite edges.
  • We carefully mold the folded edges. The result is something like a tube, from which the filling tries to slip out from both sides.
  • To prevent the filling from escaping, the manti should be sealed on both sides. To do this, first lift part of the cake from one side with your finger. It looks like we are sealing an envelope. It really needs to be sealed tightly, in other words, the top edge should be molded to the bottom.
  • After the envelope is sealed on both sides, you get something like this with a longitudinal ridge on top.
  • The last stage in assembling manti is to give it a characteristic shape. To do this, the protruding corners are stuck together in pairs. Please note that the corners that are located not at one end of the envelope, but at opposite ends, are stuck together. This is done from one side and the other.
  • That's all, the manta ray is ready. As you can see, he is quite large. There are approximately 5-6 pieces per serving. And we sculpted it for about 20 seconds, no more. This is the advantage of manti over dumplings. In a quarter of an hour you can stick manti on the whole family.

    How to cook manti

  • As I said at the very beginning, manti is prepared in a double boiler. 6-7 manti are placed on each level of the steamer. Thus, in a three-level steamer you can simultaneously cook 18-21 manti (in other words, 3-4 servings). Due to the fact that heat treatment occurs using steam, the cooking time is extended to 40-45 minutes from the moment the water boils. Of course it takes a long time, but you have to endure, the manti are worth it.
  • Another little secret. Before placing the manti on the grill plate of the steamer, it is advisable to grease its lower part with vegetable oil. To do this, pour a little oil on a saucer, carefully dip the manti into it, and only after that put it in the double boiler. All this is done, as you probably already guessed, so that the manti does not stick to the metal of the steamer during the cooking process.
  • While the manti are being prepared, you can pass the time by making a traditional manti sauce, especially popular in Uzbekistan. It is prepared on the basis of sour milk, sour cream or unsweetened yogurt. Add some chopped garlic, a piece of red hot pepper (preferably fresh, but ground can be used) and finely chopped cilantro to the dairy product. The proportion is arbitrary, whatever you like.
  • According to tradition, ready-made manti, like Georgian khinkali, are eaten with hands. Only this should be done very carefully. The fact is that inside each envelope with meat there is quite a lot of broth. Even if the dough looks cool, the broth inside may still be quite hot. Firstly, you can burn yourself with it, and secondly, it can spread on your clothes and stain them. But if you are sure that the manti is ready to eat, then bite it and at the same time suck in the delicious meat juice. I believe at this moment you will understand why many gourmets prefer manti to dumplings.

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Minced manti

Are you planning to cook manti, but don’t know the specifics of preparing the meat component of this dish? Don't worry: this recipe for minced manti will help you figure out how to make the filling for manti.

INGREDIENTS

  • Pork 500 grams
  • Beef 200 grams
  • Onion 5 pieces
  • Zucchini 1 piece

Description of preparation:

In fact, in preparing minced manti, our main task is to make sure that our manti turns out juicy, because manti are not just big dumplings;) They have a different taste, and you need to prepare minced manti in a different way. Every Uzbek knows that the main secret is in the preparation of minced meat, because... The dough used is regular dumpling dough. So, in order for the dish to turn out really tasty, you need to make an effort and prepare minced manti according to this recipe: 1. The first secret is that we will not grind the meat in a meat grinder, but cut it into small pieces with a knife. To make this easier, you can keep the meat in the freezer for a while before slicing. Dump everything into one bowl. 2. The next secret is a lot of onions. Finely chop it, add salt, pepper, and mash it with your hands until the juice comes out. Add to meat, mix. At this stage of preparing minced manti, you can also add carrots, basil, herbs, or other spices - for which your imagination is enough :) 3. And another secret to the enchanting juiciness of manti - zucchini! We cut it into cubes, but add it not to the minced meat itself, but directly when sculpting the manti. Therefore, just before modeling, we put two bowls next to each other - with chopped zucchini and minced meat, and in each of the manti we put minced meat and zucchini in turn. I am sure that if you prepare minced manti at home using this recipe, you will understand that real manti is truly a festive dish :) Good luck!

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How to cook manti at home, step-by-step recipe with photos

Manta rays... well, who doesn’t love them. Many people love to eat, but many do not know how to cook manti correctly, because of this it is believed that preparing manti at home is a troublesome task, and the result does not always turn out the way you expect it. Let's try today to cook manti with meat according to a recipe that has been proven over the years.

To get started, I advise you to watch a short video of making manti.

Manti: recipe video

How to make manti correctly? Recipe for manti with minced meat (step-by-step recipe with photos)

To prepare the most delicious and juicy manti we will need for the filling:

— 1 kg of minced pork and beef;

- half a stick of butter;

— onions (a lot of onions, the amount when grated should be approximately equal to 1/3 of the minced meat);

- 2 tablespoons of vegetable oil;

- 1 glass of boiled water;

Manti dough: how to knead correctly so that it does not tear during cooking

So how to knead the dough for manti? Read on. It looks complicated, but in fact everything is simple, you just have to start.

1. Make the dough. Sift half a kilogram of flour onto the table and make a mound out of it, in which we make a depression, as in the photo.

2. Break one egg into this cavity.

3. In a glass of boiled water, stir up to 2 tablespoons of oil and 1 tablespoon of salt. Stir until the salt dissolves.

4. We begin to knead the dough with our hands, gradually adding water from the glass until it runs out. Then see if the dough turns out watery, then add more flour.

5. Knead the finished dough for 10 minutes. Then place it in a bag and leave it for 1 hour. During this hour, mix it a couple more times.

Minced manti: juicy and tasty recipe

While the dough is resting, prepare the filling for the manti. In order for the manti to turn out juicy, the minced meat should be fattier; if the meat is lean, then add butter to the filling.

6. If the meat is lean, grate the butter.

7. Grind half a kilogram of pork and half a kilogram of beef.

8. Grind the onion on a coarse grater or cut it into small pieces.

9. Add grated butter and onion to the minced meat. Salt and pepper.

10. Add half a glass of boiled water at room temperature to the minced meat. Mix everything well.

11. We make neat and beautiful manti, as shown in the photo.

You can make traditional manti, but if you want to learn how to make manti with a rose. Here's an easy way for you:

12. Pour water into the pressure cooker and add bay leaf to it.

13. When the water boils, grease the sheet of the manti cooker with a brush with vegetable oil, on top of which we lay our manti.

14. Cook for 45 minutes.

Serve manti with your favorite sauce. I would like to note that the rose manti turns out to be less juicy, but still very tasty. I usually make most of the regular manti and some "roses" for variety. Try it too and share your impressions! Bon appetit!

Read also:

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Homemade manta rays

I think everyone loves juicy, homemade manti. I remember their taste from childhood. Usually the reason for cooking them was some holiday, such as New Year. And now manti rays occupy one of the first places in our family’s diet. The recipe is quite simple.

To prepare we will need:

  • beef - 1 kg, pork - 1 kg;
  • onion - 2 heads;
  • salt pepper;
  • dry dill.

Preparation:

  1. Mix the dough. Sprinkle flour into mounds. We make a hole in it, break the eggs into it and pour warm water and salt. The water should be warm, but in no case hot;
  2. Knead until a homogeneous mass is obtained, without lumps. The dough should be tight. Cover with a plate and leave for 20-30 minutes;
  3. Prepare the minced meat. I prefer mixed minced meat, from pork and beef. It turns out not greasy, but not dry either. Wash the meat and remove the films and tendons from it. Grind in a meat grinder, add onions and herbs. Salt, pepper, mix everything until smooth. The minced meat is ready!;
  4. After the dough has stood, we make small sausages out of it, but so that they are not too thin, and cut them into slices. Roll the slices in flour and roll into circles. The circles should be approximately 10 cm in diameter, and not too thin. Otherwise, the manti will tear;
  5. Then we put the meat in our circles. It’s better to do this with a fork, at least it’s more convenient.

Do not overdo it with meat and put too much of it. A 4 cm lump will be enough;

  • Now comes the fun part, folding the envelopes. We take the centers of the opposite edges, blind them with a length of about 4 cm. We connect the other opposite edges with the beginning of the resulting seam. You should end up with a square with ears;
  • Now we connect these ears to the opposite one. The result was neat round manti;
  • It is better to put the resulting manti in the freezer for a while so that they set. If there is a quick freeze function, that's great. Then cook the manti for 35-40 minutes. You can use manto cooking, multi-cooking, I cook manti in a double boiler.

    • Well, juicy, tender, homemade manti are ready! Bon appetit!

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    Minced manti, recipes

    Without the usual skill, you can spend a lot of time preparing manta rays. This includes preparing minced manti, kneading and rolling out the dough, then modeling the manti, and finally, steaming, which also takes at least 20 minutes. But the end result is worth it, because feeding your family and, of course, yourself deliciously is also not the least important thing.

    You already know how to prepare dough for manti, therefore, ahead are various recipes for minced manti, designed to fill the usual 4 tiers of a manti cooker.

    Main minced meat, meat + onion:

    • Meat 700-800 gr.
    • Interior or fat tail fat – 200 gr.
    • Onion – 1 kg
    1. Chop the meat and fat into small cubes (see the recipe for chopped manti for how to make this easier and faster).
    2. Peel the onion, also finely chop and combine in a deep container with meat and fat.
    3. Add spices, stir. The minced meat is ready.

    Minced manti from pumpkin and meat:

    • Pumpkin – 600 gr.
    • Meat – 500 gr.
    • Fat – 100-150 gr.
    • Onions – 4 pieces
    • From spices: salt, black pepper, cumin (cumin)
    1. Peel vegetables. If there are seeds in the pumpkin, then they must also be removed. Cut the pumpkin into small cubes and finely chop the onion.
    2. Chop the meat and fat into small cubes.
    3. Mix all ingredients in a deep container, stir, season with spices. Ready!

    Minced manti from potatoes and meat:

    One can argue for a long time about who first invented manta rays. But almost everyone will agree that this dish is very tasty.
    Manti connoisseurs and lovers claim that they can be prepared with absolutely any filling: meat, mushrooms, potatoes, pumpkin and herbs.

    The dough for manti can also be different. It is mixed with water and milk, kefir and yogurt. It is made fresh and sour (yeast). The only thing that remains unchanged is the method of boiling them - steaming. To do this, use a pressure cooker, a double boiler, a multicooker, even a colander.

    Write down the most interesting recipes for manti stuffed with minced meat and potatoes, pumpkin, chicken liver, prepared at home.

    Manti with chicken liver in a pressure cooker

    This dish is not for everyone. If you are lukewarm about this offal, then such manti may disappoint you. Manti turns out to be satisfying, with a pronounced liver taste.

    Boiled liver is soft, but a little dry, so manti with chicken liver is not as juicy as with meat or vegetables. Therefore, it is recommended to serve them at the dinner table with gravy. It will not only make the manti juicier, but also enrich its taste.

    Required

    • Products for unleavened dough: sifted wheat flour – 320 g (later you need to add about 90 g more);
    • boiled water – 125 g;
    • egg – 1 pc.;
    • salt – 10 g;
    • sunflower oil – 15 g.
    • For the filling: chicken liver – 350 g;
    • onion – 350 g;
    • pumpkin – 150-200 g;
    • red pepper;
    • salt;
    • paprika – 1/3-1/6 tsp.
    • And also: any vegetable gravy.

    How to cook manti at home - step-by-step recipe with photos

    How to prepare unleavened dough for manti

    Pour warm water and sunflower oil into a small container, add salt and egg.


    Lightly whisk the liquid until the egg and salt are completely combined with the water.


    Some housewives, when planning to make dough for manti, immediately use the entire amount of flour specified in the recipe. This should not be done, since the thickness of the dough depends not only on the amount of flour, but also on its quality, gluten, and also on the size of the egg. Therefore, part of the flour must be added already on the table - when kneading the dough.

    Pour flour into a bowl and pour in the egg mixture.


    Stir with a spoon until all the liquid is absorbed into the flour.


    Place 3 tablespoons of flour on the table and turn out the dough.


    Knead it for at least 20 minutes, gradually adding flour sprinkled on the table. Usually, by the end of kneading, there is no more flour left, and the dough becomes moderately tight and smooth.


    Place it in a bag and leave for 35-45 minutes. The rested dough will become plastic and pliable.

    How to prepare the filling with liver for manti

    Examine the chicken liver from all sides to exclude the presence of bile and places that have turned green from contact with it, otherwise it will taste bitter. Fill it with cold water and leave for one hour. Rinse well.

    Place the liver in a colander or sieve, wait until all the water has drained.


    Cut the liver into small pieces. Add chopped onion.


    Peel the pumpkin, wash it, cut it into small cubes. Combine with the rest of the filling.


    Add salt, pepper and paprika to the manti filling, depending on your taste preferences.


    Mix the mixture well. Despite the fact that the filling turns out to be liquid, the juice from the meat and vegetables will not accumulate at the bottom of the bowl.


    How to beautifully sculpt manti - step-by-step instructions with photos

    Place the finished dough on the table. To prevent it from sticking to the countertop when cutting, sprinkle the work surface with flour. Cut the dough into several pieces.


    Form into thick sausages and cut them into balls.


    Mash each piece into a flat cake.


    Then roll the workpiece into a very thin piece, with its middle being thicker than the edges. Place the chicken liver, pumpkin and onion filling in the center of the tortilla.


    To prevent the filling from leaking out, make manti by gathering the edges of the dough in the middle in the form of a “bag”.


    How to cook manti with liver and serve

    Lubricate the cascans of the pressure cooker with oil. Place the manti on the grill at a distance from each other. Place them in the pressure cooker, placing the cascans on top of each other. Cook the manti with liver at a vigorous boil, covering the dish with a lid, for 35-40 minutes.



    Place the finished manti on a dish and immediately pour oil over it. Place a portion of manti on a plate, pour over the gravy, sprinkle with herbs.


    Recipe for manti with potatoes and minced meat

    Manti is steamed, so for cooking you will need a special pan - a steam cooker. If there is none, then a double boiler or multicooker can replace it to some extent.

    Every possible combination of dough and meat is a common feature in the national cuisine of the East. Manta rays are a prime example of this combination. As a rule, such dishes are adapted to Russian cuisine by adding potatoes, and pork or beef is used for minced meat instead of lamb.

    Products

    • For unleavened dough: wheat flour - 400 - 500 g;
    • one egg;
    • boiled water - 400 ml;
    • vegetable oil - 3 tbsp;
    • a pinch of salt;
    • Filling: homemade minced meat (pork and beef) - 600 g;
    • potatoes, cut into medium cubes - about 600 g;
    • onions - about 600 g;
    • salt, spices.

    How to cook

    Prepare manti dough with potatoes and minced meat. It is kneaded like dumplings, but only one egg is added.

    If the dough is kneaded without eggs, then the manti is prepared immediately, without leaving it to freeze.

    Sift the flour into a cup, make a well in the middle, and beat in the egg. Pour 100 ml. boiled, cooled water.


    Add a pinch of salt and three tablespoons of sunflower oil. Knead, gradually adding water (another 300 ml.). Then pour a glass of flour onto the table and level it, put the dough on the table on the flour, knead. Roll the finished dough in flour, wrap it in a plastic bag and put it in the refrigerator for 30 minutes.


    We prepare the filling for manti from minced meat with potatoes. If the minced meat is not fat enough, add lard. It can be finely chopped or minced in a meat grinder.

    Onions give juiciness and unique taste to this dish. If there are not enough onions, this will negatively affect the result. The minced meat will stick together into one lump inside, and the manti will lose its juiciness.

    The onion must be cut into cubes, like potatoes, and not minced.


    Stir, add a teaspoon of salt, black pepper and spices to taste.


    To get rid of the excess liquid that potatoes provide, the minced meat should be placed in a sieve or colander and put in the freezer for twenty minutes. After this, it will be much easier to sculpt the manti, the juice will not interfere with the sculpting.

    Remove the rested dough from the refrigerator and cut into pieces the size of a walnut. You can first roll out the flat cakes, and then proceed directly to modeling. Then, after rolling, cover the flatbreads with cellophane so that the dough does not dry out and lose elasticity.


    How to make manti with potatoes and minced meat in a rosette. The flatbreads should not be too thin, but they should not be too thick either. Place the minced meat into the flatbread and pinch the opposite edges on top.


    Pinch the edges on the other side. The result should be a kind of envelope.


    Connect adjacent corners of the envelope with soda. At both sides.


    To ensure that the finished manti can be easily removed and not torn, the clean and dry levels of the manti cooker are lubricated with sunflower oil.

    When cooked, the manti will increase in size. Therefore, the distance between them is left sufficient so that the mantas do not stick together as a result. 11-15 pieces are placed on one level, depending on the size.


    The tiers with manti prepared for cooking are placed on the pan only when the water is already boiling.
    Manti should be cooked for 45 minutes to one hour.

    If a multicooker is used to prepare manti, the cooking time increases to 1 hour 15 minutes.

    Cook with the lid closed.

    Manti with pumpkin and mushrooms - a simple and tasty recipe

    Manti with pumpkin and mushrooms is an excellent alternative to meat dishes. Suitable for people following a low-calorie diet, a vegetarian diet, it is possible to use this dish during Christian fasting, in this case we remove sour cream and butter from the recipe and replace it with olive oil.

    In general, this dish is very good because its nutritional and taste properties are not inferior to meat manti, and even surpass them in the content of nutrients and vitamins. So it’s perfect for people who are on a diet, but sometimes want to eat a hearty and tasty meal! Properly cooked pumpkin, combined with mushrooms and onions, gives an excellent meaty taste!

    We will need

    • unleavened dough;
    • pumpkin - 200 grams;
    • champignons - 200 grams;
    • onion - 1 head;
    • ground black pepper, salt, sunflower oil - 2 tablespoons.

    How to cook manti stuffed with pumpkin and mushrooms

    Cut pumpkin and mushrooms into small cubes. Chop the onion, fry it in oil until transparent, add salt, pepper and mushrooms, simmer it all for 5 minutes over low heat, mix everything well with the pumpkin. We don’t stew the pumpkin, we put it raw in the manti.

    Prepare the dough for manti: in a dough bowl, mix 1 egg, 2/3 cup of water, a pinch of salt and 3 cups of flour.
    Roll out the dough, cut into squares, add minced meat, make manti, steam and cook for 20-30 minutes. When serving, garnish with herbs, sour cream, and melted butter. Tasty and easy!

    Video: delicious manti with meat in a slow cooker

    Note to the housewife: how to cook manti deliciously

    Be sure to keep the part of the dough that you are not working with in a bag, otherwise it will dry out.

    To prevent the finished manti from sticking to the wire rack, before placing it on it, dip each product (bottom only) into a saucer with oil.

    For gravy, you can use ordinary vegetables: onions, carrots and bell peppers. Sauté them in oil, add a small amount of water, and add spices. Simmer vegetables for 30 minutes.

    IN Everyone loves the traditional Asian dish manti. We provide you with a recipe for juicy and tasty minced manti. Manti is a dough stuffed with meat that is steamed. Manty tastes like dumplings, but is juicier and larger in size. Cooking manti is not at all difficult and even interesting. This hearty dish made from unleavened dough is steamed, which is why it is also healthy.

    Of course, you can buy manti in the store, but they will not compare in taste to manti prepared with your own hands.

    To make the manti tasty and juicy, you need to properly prepare the dough, as well as the meat filling. Minced manti is the main ingredient.

    In fact, all dishes with minced meat turn out more delicious if you make the minced meat yourself, rather than buying it ready-made in the store. It is very easy to cook and is best made from whole pieces of meat.

    To make juicy and tasty minced meat according to the recipe, you need to buy lamb, beef or pork.

    Benefit

    Meat contains protein and amino acids that are beneficial to the body. Minced meat is easier to digest in the body than pieces of meat. Garlic, onions and other vegetables are also added to the minced meat.

    Harm

    If you consume minced meat in large quantities, fat may be deposited. And also stomach problems arise. For ladies who want to lose weight, we recommend eating manti in moderate portions.

    Minced manti recipe. Cook for 20 minutes.

    Ingredients for minced manti

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    - 500 grams of minced meat (beef, lamb or pork)
    - one bow
    - 1 teaspoon dry basil
    - one tomato
    - 1.5 teaspoons salt
    - ¼ tsp. red pepper
    - 2 tbsp. ice water.

    Recipe for juicy and tasty minced meat

    Step 1. Wash the meat and dry it with a paper towel. Then we cut into pieces and grind in a meat grinder (with a large grill).

    Culinary trick You can not grind the meat, but cut it into very small pieces.


    Step 2. Then chop the onions and tomatoes. Add vegetables to the minced meat. Add basil and pepper. Salt. Mix everything well.

    Culinary trick You can also add carrots, herbs and other spices to your taste.

    Step 3. Add water (or crushed ice) to the minced meat. Mix well again. This will give the minced meat juiciness.

    Step 4. Now let the minced meat stand for 20 minutes. After the time has passed, use the minced meat for filling.

    As you can see, there is nothing complicated in preparation. The minced meat according to this recipe can be used to prepare dumplings, cutlets, meatballs, cabbage rolls and other dishes.

    M Ants made from our minced meat are perfect for lunch, dinner, holidays and even for New Year. You will delight your friends with this exotic dish.

    Bon appetit!

    The oriental dish manti, traditionally prepared from unleavened thin dough and lamb, has long migrated to the cuisines of many other nations. Yes, he not only settled there, but bumped elbows and took pride of place. And, as practice shows, this dish is suitable for all ages. But manti is now prepared not only from lamb, but also from other types of meat and even vegetables. We will cook from pork. And if you are wondering how to cook manti at home, our step-by-step recipe with photos will tell you everything in detail. For work? Let's surprise your family with a delicious and unusual dish!

    If you don’t intend to mess with manti, prepare it simply and easily, the taste is amazing!

    1. 400 - 500 grams of pork or minced meat.

    2. 1 kg. unleavened dough
    3. 3 large onions.

    4. 50 - 70 grams of butter.

    5. Sauces to taste.

    6. Mantovarka.

    And now the creative process itself: preparing food for manti:

    Step 1. Add 1 ground onion, salt and black pepper to the minced meat and leave to marinate for a couple of hours. This will make the meat more tender.

    Step 2. Add 2 onions, cut into pieces, and frozen butter crushed on a cold grater to the minced meat. These components will add juiciness.

    Step 3. For juiciness, add 50 ml to the partially mixed minced meat. cold water. Now mix the minced meat gently, trying not to crush it. The onion should not release its juice ahead of time. Everything else needs to be done quickly. The ingredients must develop during steaming. In other words, the minced meat should not get warm.


    We make the dough in advance from 300 gr. water, 1 egg, 1 tsp. l.salt, 1 tsp. butter and flour, in sufficient quantities to form a stiff dough.

    Step 4. We form sausages from the dough, which in turn are divided into small equal portions.

    Step 5. Lightly roll out the blanks and lay them out on the table.

    Step 6. Roll out the pliable cakes again (this is important!), trying to reduce the thickness of the edges, not the middle.

    Step 7. Turn the cakes over, then their edges stick together better, and place the minced meat in the center.

    Step 8. Glue the edges of the cakes in the middle, and then along the edges, but in the opposite direction.


    Step 9. Place the finished manti in oil so that they do not stick. We lay the pressure cooker loosely on the grill to prevent further gluing.

    Step 10. Cook manti in a pressure cooker for 25 - 30 minutes. No longer needed! This has been verified.

    While the manti is being prepared, you need to take care of the sauces. It can be horseradish, table vinegar diluted with herbs, or melted butter. Who likes what more?
    Now you know how to cook manti at home - it’s not difficult, right? Happy eating!

    The favorite dish of Asian peoples is manti. They are prepared with a variety of fillings. But to make them tasty, you need to properly prepare the minced manti.

    Traditionally, lamb meat is added to manti. For juiciness, fat tail fat is used.

    Ingredients:

    • pepper;
    • lamb – 550 g;
    • lamb fat – 55 g;
    • salt;
    • large onion – 3 pcs.

    Preparation:

    1. Chop a piece of lamb. For these purposes, use a sharp knife. The pieces should be as small as possible.
    2. Chop the onion. You need small pieces. Send to lamb. Sprinkle with salt. Add pepper. Mix.
    3. Chop the fat. Mix with lamb pieces. Stir.

    With pork and beef

    Mixed minced meat is no less tasty. To ensure a juicy filling, use only a fatty cut of pork.

    Ingredients:

    • red pepper;
    • beef – 350 g;
    • onions – 2 large;
    • salt;
    • fatty pork – 350 g.

    Preparation:

    1. Sharpen your knife better. Chop the meat pieces very finely. Do the same with the bulbs.
    2. Sprinkle with red pepper. Add some salt. Mix.

    Filling with added potatoes

    An important rule is not to add mashed potatoes. The correct filling for manti is only chopped products. It is in this form that the ingredients give the finished dish a unique taste.

    Potatoes added to the minced meat will absorb excess moisture, thereby preventing the manti from tearing.

    Ingredients:

    • pepper;
    • large onion – 3 pcs.;
    • salt;
    • potatoes – 750 g;
    • lard – 120 g.

    Preparation:

    1. Chop the greasy piece. Cut the potatoes smaller. Chop the onion.
    2. Combine products. Add salt. Spice up. Mix.

    Juicy minced pumpkin

    Pumpkin of any sweetness is suitable for cooking. Thanks to the addition of lard and onions, juicy minced manti is obtained. If you have a negative attitude towards lard, you can replace it with pieces of butter.

    Ingredients:

    • pumpkin – 1100 g;
    • black pepper;
    • onions – 3 pcs.;
    • pork – 550 g;
    • salt;
    • lard – 170 g.

    Preparation:

    1. Finely chop the pumpkin pulp. Chop the onion. Cut the lard piece. Mix. Add chopped meat piece. Stir.
    2. Add salt. Sprinkle with pepper. Mix. Add salt only before adding the minced meat to the dough. Since when salt is added, the pumpkin begins to release a lot of juice.

    Lenten option with champignons

    A delicious filling option for vegetarians and fasting people. To prevent the manti with cooked minced meat from coming out too dry, you need to fry the mushrooms and onions.

    Ingredients:

    • potatoes - 3 tubers;
    • spices;
    • onions – 3 pcs.;
    • dill;
    • salt;
    • fresh mushrooms – 220 g;
    • vegetable oil;
    • pickled mushrooms – 110 g.

    Preparation:

    1. Chop the onions. Finely chop the potatoes. Chop the mushrooms. Chop the greens.
    2. Pour oil into a saucepan. Place half of the onion cubes, add forest gifts. Fry. Cool.
    3. Add the remaining onion. Combine with potatoes. Sprinkle with dill. Add some salt. Sprinkle with spices. Mix.

    How to cook with cabbage

    Economical and juicy stuffing for minced manti. For cooking, choose only fresh cabbage and always juicy.

    Ingredients:

    • cabbage – 220 g;
    • salt;
    • onion – 150 g;
    • spices;
    • minced pork – 220 g.

    Preparation:

    1. Chop the onion. Send into minced meat. Sprinkle with spices.
    2. Chop the cabbage. Small cubes are needed. Add salt. Squeeze with your hands. Do not rub too hard. There shouldn't be a lot of juice coming out. Send into minced meat. Stir and immediately form manti.

    Light minced cottage cheese

    If you want something light and satisfying, we suggest preparing cottage cheese filling for manti.

    Ingredients:

    • flour - 110 g;
    • salt – 3 g;
    • cottage cheese – 180 g;
    • sour cream – 50 ml;
    • egg – 1 pc.;
    • vegetable oil – 6 g;
    • sugar – 25 g;
    • vanillin – 1 g.

    Preparation:

    1. When breaking eggshells, make sure that the shells do not get into other products. Add cottage cheese. Sweeten. Add vanilla. Mix. Place in a meat grinder. Twist.
    2. Pour in vegetable oil. Add sour cream. Add some salt. Mix.

    With fish

    The tender, juicy and original filling is made from fish meat. For cooking, choose low-fat varieties and, best of all, sea fish. It contains few seeds, which is very convenient for cooking. Choose the fish carcass especially carefully. There should be no damage or yellow spots on it.

    Ingredients:

    • black pepper – 1 teaspoon;
    • fish meat – 1100 g (preferably fillet);
    • milk – 240 ml;
    • onions – 3 pcs.;
    • salt;
    • red pepper – 1 teaspoon;
    • egg – 1 pc.

    Preparation:

    1. Chop the fish meat. Pour in milk. Squeeze it well with your hands. Leave for half an hour. This procedure will help the filling become juicier. Drain the milk.
    2. Add red pepper. Add some salt. Mix.
    3. Chop the onions. Send to fish. Sprinkle with black pepper. Pour in the egg. Stir.

    1. To make the lard and meat pieces easier to cut, freeze them slightly before cooking.
    2. If you want the filling to be as juicy as possible, you can add chopped pumpkin to any of the proposed options.
    3. When preparing manti, keep in mind that they increase in size. Therefore, when placing them on the grill, leave a distance between them.
    4. You can add lard to the filling or replace it with butter. But the filling is especially tasty when adding fat tail fat. This is what Asians use in their culinary masterpieces.
    5. To make the manti real, the filling should be prepared with a large onion content.
    6. You can experiment with ingredients. A wonderful filling is obtained by combining zucchini and onions.
    7. The meat of old animals takes a very long time to cook. It will take a lot of time for it to become juicy and, most importantly, soft. Therefore, it is better not to use this type of meat for filling. While it is cooking, the dough will have time to boil. Buy only fresh, young meat that has not been frozen. Be sure to pay attention to the smell. There should be no foreign aroma.