Manti: recipe for dough and toppings. Homemade manti

How to cook delicious manti? What is this dish? You will find answers to these and other questions in the article. Many housewives think that manti are relatives of Russian dumplings, only they are large. Therefore, they prepare them in an identical manner. In fact, dumplings and manti do not have much in common. It’s enough to cook them up once, and you will be convinced of this. Consider some interesting recipes for this dish below.

Manti

Mantas are loved by everyone in Central Asia. They are included in the normal diet of residents of Pakistan and Turkey. But this dish comes from China, and when translated from Chinese, the word "Mantou" means "steamed bread."

Making manty rush does not tolerate. Many chefs speak of this dish as a world outlook. Finely chop the meat with a knife, observe the pattern of modeling and, finally, boil a couple of manti - all this requires patience. If you have it, you will make this dish easily.

In a double boiler

How to cook manti in a double boiler? To create this dish according to the classic recipe, you need to have:

• one egg;
• flour - 0.2 kg;
• a teaspoon of salt;
• 100 ml of water.

For the filling, take:

• nine onions;
• 300 g of fatty fresh mutton;
• salt;
• 30 g fat tail fat;
• Zira
• black and red pepper.
  

The recipe for manti stipulates the implementation of such actions:

1. Make the dough first. To do this, combine the egg with cold water, salt and mix until smooth. Add flour and knead coarse, hard dough.
2. Make the filling like this: finely chop the lard and meat, add salt, onion and spices, stir.
3. Start sculpting. To do this, cut the dough into identical pieces, form balls from them and each roll into a small pancake of medium thickness.
4. Put the filling in the middle of each pancake. Connect the two opposite edges above it. Then take the other two edges and connect again. Blind diagonally the corners of the resulting square.
5. Dip each mantle in vegetable oil with the bottom and place in a double boiler.
6. Cook for 45 minutes with boiling water.
7. Remove the delicious manti with a slotted spoon, pour the melted cow's butter, sprinkle abundantly with black pepper.

Secrets of creating manti

Experienced chefs advise the following:

• The recipe for manti dough requires long-term and diligent kneading. That is why manti in the East is considered only male-made. The dough needs to be wrinkled as long as possible. The more time you spend, the more delicate the taste of the dish.
• Start creating a dish with dough, as it always needs to “relax” before sculpting. As a result, you will save time.
• The classic filling for the dish we are considering should include a lot of spices and onions, be greasy. Of course, today there are many variations of fillings for manti: pumpkin, beef, pork, cheese and even fruit. In the classic recipe, the meat must contain fat mutton. If there is not enough fat in it, you need to increase the amount of fat of fat.
• Roll out the dough so thick that the boiling juice does not spill out during cooking. Therefore, with rolling, do not be too zealous. But the dough should not be thick either.
• The total volume of meat should be less than the volume of onions and a half times. Due to this, manti have their wonderful taste.
• To create the minced meat, chop the fat and chop the meat finely. Set the meat grinder aside. After all, if you use it, the meat will lose up to 60% of the juice, and its fibers will be distorted so that the meat can no longer hold the remaining juices during the cooking process. As a result, the taste of the finished meal will change thoroughly.
• The classic recipe for manti involves making a very high-calorie dish. Therefore, it is not recommended to use manti too often for those who are overweight or suffer from metabolic disorders. However, sometimes it’s not only possible to treat yourself and family with this dish, but you also need to. After all, manti are cooked for a couple, and therefore can be offered even to babies for lunch.

Creation Features

Manti in each area are cooked in their own way. But if much is known about the dumplings and dumplings traditional for the Slavs, then many have not even heard of manti. But this original type of meat and flour products is worthy of being prepared not only in the East.

Asian manti differ from dumplings in impressive size and a rich variety of fillers. The amount of manti is related to the content of the filling. It is known that twisted minced meat is put in dumplings, ravioli and dumplings. But in manti - finely chopped meat with onions. For this filling, you need a lot of space, so manti are large in size.

Among the peoples of the East, manti is usually prepared for home lunches in the family circle. Over time, eastern culture penetrated the West, and manti began to be cooked already on an industrial scale.

Typical recipe

So, consider the classic recipe for manti as detailed as possible. First, find out how to cook the dough. Its skillful modeling and duration of kneading are a hallmark of the East. So, we take:

• a couple of eggs;
• two tbsp. l tablespoons of salt;
• 1 kg of flour;
• a couple of glasses of water.
  

The manti test recipe stipulates the following steps:

1. Break the eggs into a bowl, pour one and a half glasses of warm water and add salt. Water should not be hot, otherwise eggs will curl. Shuffle all components until smooth.
2. In a separate bowl, sift the flour so that it is saturated with oxygen. Make a hole in it, pour in the salt mixture.
3. Gently stir the manty dough. In the process, add the remaining half a glass of warm water in small portions.
4. Knead the dough until it becomes so thick that it will be impossible to turn it with a spoon.
5. Put the dough on a clean table and continue to knead it with your hands. Add flour periodically to prevent it from sticking to the table.
6. You will have to work with the test for about 20 minutes. It must be well kneaded, crushing from all sides. This is the only way to achieve the necessary smoothness and density.
7. When the dough becomes as elastic as possible, but not very steep, it does not stick to the table, form it into a ball, wrap it in polyethylene and cover it with a damp cloth. Leave for 50 minutes to distance.
8. Divide the “rested” dough into 6 parts. Roll each piece into a roller and cut into equal pieces.

Faithful molding of manti and cooking

Agree, the recipe for making manti is not so complicated. But we continue further. Your dough should be elastic and smooth. After all, the final result will depend on how it will hold the filler with meat juice. Not everyone knows how to sculpt manti correctly. Giving them the shape of ordinary dumplings or dumplings, you can simply spoil the dish. So, follow these steps:

1. Roll out pieces of dough up to 2 mm thick. Cut each square into 10 by 10 cm.
2. In the middle of all the squares lay out one art. l minced meat.
3. Blind the manti by connecting all four corners together. To make beautiful manti, you need to train for a long time. But you can mix the dough in different ways, so everyone will find an option for themselves. Someone will be able to master the “pigtail”, someone will like the usual pinching of the corners, and some will cook lazy manti.
4. You need to cook these chef-d'oeuvres in special pots - mantle cookers (cascans). These are specific devices in which manti are prepared by rising steam. If you do not have such an apparatus, use a simple double boiler.
5. Before putting the billets into the pan from the bottom, moisten with vegetable oil so that they do not stick to the bottom. You can also instead grease the pan of the pot with grease. When laying out products, leave space between them so that they do not stick together on the sides.
6. Place all grates in the cascan. The average cooking time for manti is 40-45 minutes. But often it depends on the thickness of the dough, the filling and the type of kitchen appliances. Serve hot, you can with fresh herbs.

Secrets of Flawless Test

We suggest you study the following recommendations:

• Eggs are an important component of unleavened dough. For 1 kg of flour, take at least two eggs.
• For thin dough that will not break during sculpting, it is best to use wheat flour of the 1st and 2nd grade, combining in equal proportions.
• For an elastic and durable dough, the proportion of water with flour should always be observed. Take two parts of flour for one part of water.
• The ideal thickness of rolled dough is 1 mm.

Toppings

The recipe for manti involves the creation of fillings. Manti is usually cooked with meat, most often from several of its species: lamb, chicken, pork, beef. Turkey meat is necessarily added to the meat, which makes the dish juicy and tasty. Onion also gives juiciness to mantas: it must be present in a ratio of 1 to 2 in minced meat.

Pumpkin and potatoes are often added to meat. The potato absorbs excess moisture, preventing mantas from tearing, and the pumpkin gives the dish a unique, unique taste. Today, manti is also cooked with cottage cheese and mushrooms.

Manti in Uzbek

We present you an original recipe for making manti in Uzbek. For such a dish in Uzbekistan, the filling is usually made from lamb. For the test you need to have:

• a pinch of salt;
• one egg;
• a pound of flour;
• 120 g of water.
  

For the filling, take:

• a pound of lamb;
• 300 g of onions;
• 100 g fat tail fat;
• spices, salt (to taste).

Cook these homemade manti like this:

1. To make the dish delicious and juicy, take the meat from the thigh or back of the ram. You can knead the dough using a combine. To do this, send all the components to it and mix. Haunt manually. Leave the dough to rest.
2. Chop onion, lamb and fat tail fat in small cubes. Fat can be frozen a little in advance so that it is better cut. Send onions and meat in one bowl, add salt and pepper, stir.
3. Divide the dough into pieces. Roll each piece with a rolling pin very thinly. Cut the resulting layers into squares or make cakes out of them. In the middle of each form, put the minced meat, put fat tail fat on top.
4. Blind rounded manti. Steam for half an hour. Season with sour cream sauce and serve.

With pumpkin kava

Kava pumpkin is often used as a filling with meat or as an independent mincemeat. Homemade manti with pumpkin is very healthy, original and tasty. For the test, take:

• one egg;
• 800 g of flour;
• water - 300 ml;
• salt (to taste).

For the filling you will need:

• 300 g of meat;
• 800 g pumpkin;
• four onions;
• salt;
• black pepper.

To fry you need to have:

• vegetable oil.
  

This recipe for manti with meat and pumpkin provides for the following steps:

1. Cook the dough according to the classic recipe. You can replace manual batch with a food processor. Let the dough lie down for 90 minutes.
2. Next, peel a piece of pumpkin, cut into pieces and chop to a state of tiny cubes. Chop the onion first in half rings, and then in cubes. Cut the meat into thin slices and chop. Combine all the ingredients, add salt and spices to them, mix well.
3. Roll out the dough, cut into cakes, lay out the filling. Pinch the edges of the cakes tightly, making a blank of any kind.
4. Warm oil in a cauldron. Fry the workpiece in hot fat. After allowing the oil to drain a little, and then send the manti to a double boiler. Cook until cooked. This method will save you from the harmful substances of frying, but the taste of the fried product will be present in the dish.

With minced meat in a slow cooker

And how to cook manti in a slow cooker? Let's study another interesting recipe. Assorted minced meat can be safely replaced with minced meat. Of course, this will affect the taste of the food, but it will save a lot of time on the creation of the filling. We take for the test:

• three glasses of flour;
• salt - 1 tsp;
• glass of water.

For filling:

• a pound of minced meat;
• 1 tsp salts;
• three onions;
• 100 ml of water;
• spice;
• salt.

So how to cook manti in a slow cooker? Follow these steps:

1. First, as usual, cook the dough. You can not adhere to strict standards and cook it without eggs. Knead the dough in the usual way, it should not turn out very steep. Let him lie down for half an hour.
2. Next, prepare the filler. Put the minced meat in a bowl. Cut the onion into half rings, and then finely chop. Mix onion with minced meat, add salt, spices, pour a little water. Mix everything to the same type.
3. Next, cut the dough into identical pieces, roll them into cakes. Start each tortilla with minced meat, form manti, pinching the edges beautifully.
4. Pour three glasses of water into the multicooker bowl, set the “Steam cooking” program. Spread grease or oil on the wire rack, lay the blanks on it so that they do not touch the sides. Close the multicooker with a lid and cook for 40 minutes.

Serve manti hot. Eat on health!