A 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 meat for manti.

Classic minced meat recipe

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

Ingredients:

  • pepper;
  • lamb - 550 g;
  • mutton fat - 55 g;
  • salt;
  • large onions - 3 pcs.

Cooking:

  1. Chop a lamb piece. Use a sharp knife for these purposes. The pieces should be as small as possible.
  2. Chop the onion. Pieces are needed small. Send to lamb. Sprinkle with salt. Add pepper. Mix.
  3. Chop the fat. Mix with lamb slices. Stir.

With pork and beef

Mixed minced meat is equally tasty. To make the filling juicy, use only a fatty piece of pork.

Ingredients:

  • Red pepper;
  • beef - 350 g;
  • onions - 2 large;
  • salt;
  • fatty pork - 350 g.

Cooking:

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

Potato Filling

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

The potato added to the mincemeat absorbs excess moisture, thereby preventing manta rays from tearing.

Ingredients:

  • pepper;
  • large onions - 3 pcs.;
  • salt;
  • potatoes - 750 g;
  • lard - 120 g

Cooking:

  1. Chop a greasy piece. Smaller chopped potatoes. Chop the onion.
  2. Connect products. Add salt. Spice up. Mix.

Juicy minced pumpkin

Pumpkin of any sweetness is suitable for cooking.Thanks to the addition of fat and onion, a juicy mincemeat for manti is obtained. If you are negative about fat, then you can replace it with pieces of butter.

Ingredients:

  • pumpkin - 1100 g;
  • black pepper;
  • onion - 3 pcs.;
  • pork - 550 g;
  • salt;
  • fat - 170 g.

Cooking:

  1. Finely chop the pumpkin pulp. Chop the onion. Slice a greasy piece. To mix. Add chopped meat piece. Stir.
  2. To salt. Sprinkle with pepper. Mix. Salt just before the minced meat is added to the dough. Since, when salt is added, pumpkin begins to secrete a lot of juice.

Lenten option with champignons

A delicious filling option for vegetarians and fasting people. To ensure that the manti with cooked minced meat does not come out too dry, it is necessary to fry the mushrooms and onions.

Ingredients:

  • potatoes - 3 tubers;
  • spice;
  • onion - 3 pcs.;
  • dill;
  • salt;
  • fresh mushrooms - 220 g;
  • vegetable oil;
  • pickled mushrooms - 110 g.

Cooking:

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

How to cook with cabbage

Economical and juicy stuffing for minced meat. For cooking, choose only fresh cabbage and necessarily juicy.

Ingredients:

  • cabbage - 220 g;
  • salt;
  • onions - 150 g;
  • spice;
  • minced pork - 220 g

Cooking:

  1. Chop the onion. Send to mincemeat. Sprinkle with spices.
  2. Chop cabbage. Small cubes are needed. To salt. Press out with your hands. Do not rub heavily. A lot of juice should not come out. Send to mincemeat. Stir and immediately form manti.

Light minced cottage cheese

If you want something light and satisfying, then we offer you to prepare curd filling for manti.

Read also:minced meat for dumplings

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.

Cooking:

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

With fish

Delicate, juicy and original filling is obtained 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 a carcass of fish especially carefully. It should not be damaged or yellow spots.

Ingredients:

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

Cooking:

  1. Chop fish meat. Pour in milk. Good squeeze hands. Set aside for half an hour. This procedure will help the filling become juicier. Drain the milk.
  2. Add red pepper. To salt. Mix.
  3. Chop the onions. Send to the fish. Sprinkle with black pepper. Pour in the egg. Stir.

Advice

  1. To make the greasy and meat piece easier to cut, slightly freeze them 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, laying on the grill, leave a distance between them.
  4. You can add lard to the filling or replace it with butter. But a particularly tasty filling is obtained by adding fat tail. It is him who is used by Asians in their culinary masterpieces.
  5. To make the manti real, the filling should be prepared with a high content of onions.
  6. You can experiment with the ingredients. A wonderful filling is obtained in a combination of zucchini and onions.
  7. The meat of old animals is boiled for a very long time. It will take a long time for it to become juicy, and most importantly soft.Therefore, this type of meat is better not to use for the filling. While it is ready, the dough will have time to boil. Get only fresh, young meat that has not been frozen. Be sure to pay attention to the smell. There should be no extraneous odor.

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