home Recipes Main dishes How to cook manti tasty and juicy at home?

How to cook manti tasty and juicy at home?

Manty - a traditional dish of oriental cuisine. Their taste is loved around the world. Today we will talk about how to cook manti - the correct ones and with emphasis on the second syllable, as they say in the east. And it’s better not to come up with dinner, it's true!

Regardless of the filling, the dough for manti is always made fresh, rather tight and resembles a dough for Russian dumplings. The differences are in the composition of the filling, in the form (manti is made with tucks on top and larger). Steamed.

Material Content:

1 Traditional manti in Uzbek style with lamb
2 Cooking recipe with minced meat and potatoes
3 Lazy manti in the oven
4 Manti meat in a slow cooker
5 Option with beef without a pressure cooker
6 In Tatar
7 Original recipe with fish
8 Lenten recipe with pumpkin
9 Cooking in a double boiler
10 How to steam manti?
11 What sauce to serve with?
12 How to sculpt mantas correctly and quickly?
13 Perfect manti dough: recipes

Traditional manti in Uzbek style with lamb

Lamb manti is prepared in Uzbekistan. Moreover, unlike Russian adapted recipes, the classic version always provides for only finely chopped (not a meat grinder!) Meat with a sharp knife. The oriental dish is prepared from dense and tight dough, where, in addition to flour, an egg and water are introduced. The famous culinary expert on Oriental cuisine, Stalik Hadzhiev, recommends adding milk to the dough.

Products:

1 kg of lamb;
200 g fat tail fat;
2 eggs;
1 kg of onions;
400 ml of water;
ground black pepper;
salt - 1 teaspoon in the dough; to the mince - to taste;
flour - how much will take a cool dense dough.

To make the manti juicy, do not spare the onions. It should be taken as much as meat is taken. Some put one and a half times more.

To prepare the sauce you will need white onions, red peppers, sour cream.

Working process

Cool the water in the freezer to an ice temperature.
Pour salt into it and drive in the eggs, mix everything.
Add so much flour to the liquid to make a dense and cool dough.
Knead the dough well, it should not stick to your hands.
In the package send to the refrigerator.
Peel onions, rinse, chop finely with a knife.
Finely chop the meat and combine with onion, salt and pepper to taste.
Separately chop fat tail fat. To make it easier to manage, fat first freeze a little.
Lay out the rest of the dough, roll it out with 3 cm thick plaits and cut into low cylinders (approximately 2-3 cm in height each).
Next, roll thin cakes about 15 cm in diameter or less on a table sprinkled with flour.
On each cake put a large spoon or one and a half minced meat, put on top a couple of pieces of fat, pinch the edges.
Grease the trays with vegetable oil so that they do not stick during cooking, and lay them out at a distance from each other. When cooking, they increase in size, so do not put them too close!

After that, it remains to heat the water in a double boiler to a boil, arrange the trays and wait forty minutes. You will learn about readiness by the persistent, incredibly appetizing aroma of finished products.

Before serving, chop the white onion with very thin half rings, sprinkle with vinegar, sprinkle with red ground pepper and serve as a seasoning. Another option is sour cream, combined with crushed garlic and chopped cilantro.

Cooking recipe with minced meat and potatoes

For 0.7 kg of sifted wheat flour, 250 ml of water, an egg, Art. tablespoon of salt without a slide, and for the filling - 1 kg of prepared pork and ground beef in a meat ratio of one to one, a pound of onion, the same amount of potatoes and spices (salt, pepper to taste).

We do so.

The dough is kneaded in the same way as in the previous version.
Potatoes are chopped into small cubes (the smaller, the better, but we do not recommend rubbing it on a coarse grater, otherwise the potato will “leave” with water, which is undesirable).
Add finely chopped onions to the potatoes.
Put potatoes with onions in minced meat, salt and pepper everything, knead well.
Roll out the dough, cut into any size rhombuses.
In each put the filling and pinch the edges diagonally. Connect the edges again in pairs.
Send products to the mantyshnitsa for half an hour.

Lazy manti in the oven

You can cook manti in the oven. Who just called them lazy? Fiddling with them is almost as much as with ordinary manti.

So, here is how to do it. Prepare the dough in the usual way by combining water (or milk) with an egg, salt and flour, mixing the dough well. Stuffing for manti can be done by passing the meat (beef and pork) through a meat grinder, adding chopped onions. No chopping of meat to small cubes with a knife is required. Stir the minced meat well by adding pepper and salt.

The whole secret of the dish is in the way the product is formed. For lazy manti, you need to thinly roll a cool dough, cut it into strips of about 20-30 cm long and 2–3 cm wide. Lay pieces of minced meat on each strip, connect the edges and pinch, but not along the entire length, but leaving the gaps unclosed. Gently close the ends of the strips and curl the stuffed sausage with a snail. Make a few, transfer to a small baking sheet, greased with vegetable oil. Put in the oven and cook over medium heat until the top is roasted. After this, pour the manti with broth or water with sour cream and put for another time, so that the liquid is completely absorbed.

You can also cook manti with meat and potatoes in the oven.

Manti meat in a slow cooker

Manty in a slow cooker are prepared in the "steam" mode. Cooking - 50 minutes.

For the test, take a glass of water, three glasses of flour and a teaspoon of salt. Knead the cool dough, roll it like dumplings, but cut into squares.

We make the filling from half a kilogram of mixed minced meat (pork and beef). Add salt, pepper, finely chopped three onions. Mix everything and pour a little milk - for juiciness.

Next, we mold the manti, send them to a greased steaming grate.

We set the desired mode, pour 2-3 cups of hot water into the multicooker bowl and wait. Serve with sour cream sauce with garlic and herbs or soy sauce.

Option with beef without a pressure cooker

Manti is usually cooked with lamb, but many people like it with beef. It is rather dry, but if you add fat tail fat or lard, it will turn out juicier, and the taste and aroma will remind lamb, as in Uzbek manti.

So, for minced meat, take 350 g of meat, three heads of onions and a few cloves of garlic, as well as 150 g of chicken fat. Finely chop, salt, pepper, mix.

The dough is ordinary, like manti. Having formed the products, we’ll think about how to steam them, but in the absence of a special pan. An interesting and tasty way is offered by some housewives - put manti on raw potatoes. To do this, put pieces of butter in a frying pan (potatoes are fried on it), cut into circles potatoes, slightly salted, in butter. Put manti on potatoes and pour in water - just enough to cover the bottom, but not wet the manti. They must lie on dry potatoes! Cook under the lid for about thirty minutes, by this time the manti will be steamed, and the potatoes will be fried.

In Tatar

Tatar manti is cooked with potatoes and meat - lamb and beef.

For the test:

a glass of milk with water or just water;
3 cups flour;
one egg;
half a spoon of salt;
a spoonful of vegetable oil.

Filling:

300 g of meat;
medium-sized potatoes - pieces 5-6;
a pair of onions;
2 cloves of garlic;
spices to taste (salt and ground pepper);
seasonings or herbs - basil, cilantro.

All manipulations with the test are carried out by analogy with the previous options. The filling is cut with a knife. After grinding all the ingredients, the mass is well mixed, a little water is added for juiciness.

Original recipe with fish

Manti can be cooked with fish. Pink salmon is used in the recipe, but cod and any sea fish are quite suitable. If the variety is low-fat, then it is good to add lard to the minced meat. If the fish is fat in itself, then put fat, or not - at your discretion.

Per kilogram of flour for the dough:

one fresh-frozen pink salmon;
a couple of onions;
2 eggs;
100 g of fat;
pepper and salt to taste.

In water, 1 egg and flour, knead the dough, prepare the filling. We make it from fish scrolled in a meat grinder (after removing the skin and removing the bones), chopped onion, eggs and seasoning. Everything else is no different from the traditional preparation of classic meat manti.

Lenten recipe with pumpkin

Manti can be lean. They are cooked with pumpkin. The recipe below is not at all a sweet dish.

For manti with pumpkin, prepare the usual kneading dough:

a pound of flour;
200 g of cold water;
a pinch of salt.

If the dish is not lean, then you can add an egg to the dough for a bunch. It can be replaced with starch, semolina or flour. The amount is determined by eye, by the composition of the components.

Pumpkin filling is a finely chopped pumpkin (300 g), one finely chopped onion, a pinch of salt and ground pepper. Everything, the filling is ready. For lean mantas nothing more needs to be added.

Cooking in a double boiler

Manti can be cooked in a double boiler. It has certain advantages over the mantle cooker - they are cooked in a double boiler faster and you can choose the cooking mode yourself. A dough, filling can be the most common, as on traditional options.

How to steam manti?

At least 40-50 minutes are cooked in the appliance, depending on the size of the manti.

In a double boiler, the process goes faster, 20-30 minutes are enough.

What sauce to serve with?

Depending on the filling, manti is served with various additives and sauces.

Most often, the dish is made with meat, and therefore such additives will be appropriate:

sour cream with chopped parsley, cilantro or basil and garlic;
tomato ketchup;
adjika;
home lecho;
vegetable-based hot sauce with tomato, onion and carrot;
mayonnaise;
light vegetable salads, as well as onions marinated in vinegar.

How to sculpt mantas correctly and quickly?

Tip: So that the juice does not leak during cooking, all seams are made from above.

To do this, pinch the edge of the mantle: first we connect the two edges as when sculpting the pie, then we lift the two ends and connect them with the corners. So you get an envelope that looks like a wide letter "H". It remains only to connect the ends in pairs, to get a looped common edge.

There is another way, it is called a rose. Its essence is that three circles of dough are superimposed a little overlap one after another, a little pressed in places of imposition. After that, minced meat is placed on a strip of circles, starting from the extreme circle, the “rosette” is carefully folded. Thus, the bottom of the product will be closed, and the top is open, and the juice will not leak when cooking.